Baked Pumpkin Pie Oatmeal


Celebrity Chef Tyler Florence isn’t going to write any more cookbooks because …. “Recipes are dead.”  His reasoning behind this statement is …. “I’ll publish a cookbook and I’ll have a 125 recipes.  People only use five and they won’t even follow them:  They’ll use those like a guide that they’ll kind of interchange different ingredients with ….”   (The Smart Kitchen Summit via The Washington Post).

I can’t even begin to tell you how much this statement irked me.  First of all, every recipe since the first caveman threw a piece of meat on the fire has come into existence because someone used someone elses’ recipe as a guide and changed out the ingredients.  This includes every recipe that Chef Florence has ever created.  Second, I wonder if it ever occurred to Chef Florence that more people would use his recipes as written if they were more accessible to the average home cook.

Maybe, I am sensitive to what Chef Florence said because I have spent the last 5 1/2 years adapting other people’s recipes.  Over the years I have asked dozens of professional and hobby bloggers for permission to post my adaptions for their recipes.  None of them have said no because they don’t want their recipes changed in any way.  Most of them are happy I like their recipes enough to include them on A Solitary Feast.  In fact, only one blogger has ever said no when I asked permission to post one of my adaptions. It was more of wanting the views for her recipe on her blog rather than mine not because she was upset I changed her recipe.

Personally, I want you to take the recipes I have posted here and make them your own in whatever way you wish.  To me finding new ways to make a recipe is what cooking is all about.  It’s where we get new flavor combinations, new recipes and new cooking techniques.  So go grab a recipe, get into the kitchen and play.  When you are done come here and tell me about it so can get in the kitchen and play too.


Baked Pumpkin Pie Oatmeal

Adapted From Budget Bytes

1 cup pure pumpkin, not pumpkin pie filling

1/4 cup brown sugar

1 large egg

3/4 tsp pumpkin pie spice

1/4 tsp salt

1/2 tsp baking powder

1/2 tsp vanilla

3/4 cup milk

1 1/4 cup old-fashioned oats

Preheat the oven to 375 degrees.  In a small bowl, combine the pumpkin,  brown sugar, egg, vanilla and milk; mix well.  In medium bowl, combine the oats, pumpkin pie spice, salt, and baking powder.  Add the wet ingredients to the dry ingredients and mix until combined.  In a 1 quart baking dish, spread the oat mixture in the baking dish.  Bake 45 minutes or until firm. 



Curry Spiced Scrambled Eggs and Red Onion (Whole 30)

The start of this week is going so much better than last week.  Riley is completely off her meds and back in the cage with all her parakeet and cockatiel brothers and sisters.  Riley’s weight is up to 98 grams, right about where it should be.  Riley is much happier and so am I.  Maybe, now I can get back in the kitchen and cook again.

Curry Spiced Scrambled Eggs and Red Onions

From Eat, Drink,  Paleo

1 TBS ghee

1/2 medium red onion, thinly sliced

1/2 tsp kosher salt

3 large eggs

1 garlic clove, minced

1 tsp curry powder

1 handful of baby spinach leaves

1 TBS lemon juice

Heat ghee in a medium frying pan over medium heat.  When hot, add the onions and sauté 15-20 minutes, until golden brown.  Whisk the eggs in a small bowl; set aside.  add the garlic and curry powder to the onions, mix well.  Pour the eggs into the pan and gently stir continuously until the eggs are cooked to your liking.  Add the spinach to a serving dish and drizzle with lemon juice.  Top with the scrambled eggs.

Carrot Spice Muffins

North Dakota is in that strange time of the year where it is too warm during the day to turn on the heat and too cold at night to not have the heat on.  I have been compensating by turning on the oven in the morning and making muffins to warm up my apartment.  It’s never a struggle for me to make muffins especially when I find some interesting new flavor combinations to try and I found some in Breakfast With Beatrice by Beatrice Ojakangas.  I really like how she combines flavors I would have never thought of in all her recipes, not just her muffin recipes.  I will be buying my own copy of Breakfast With Beatrice for my cookbook collection and using it often.

I loved these Carrot Spice muffins.  They made my apartment smell so good and tasted so good, I didn’t get a picture before they where gone but take my word for it the muffins were very pretty.

Carrot Spice Muffins

Adapted From Breakfast With Beatrice

1 cup all purpose flour

6 TBS sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup shredded carrot

1/2 tart apple, peeled and shredded

1/4 cup chopped pecans

1 whole egg plus 3 TBS lightly beaten egg

1/4 cup canola oil

1 tsp vanilla

15 Minute Coconut Prawn Curry Stir Fry (Whole 30 Day 1)


Today is the first day of my third round of Whole 30.  I decided to start it out with a bang and made Eat, Drink, Paleo’s 15 Minute Coconut Curry Prawn Stir Fry for breakfast.  Yep,  I ate this at 8 am for breakfast.  I am really trying to get away from the idea breakfast has to be eggs or cereal in order to be breakfast.  My first round of Whole 30 I ate almost 4 dozen eggs in 4 weeks.  I was pretty sick of eggs by the end and didn’t look at them for months after my first round ended.  Judging by all the requests for egg free breakfasts on the Whole 30 groups I follow, I know I am not the only one who wants to cut back on the eggs.

This is not a hot curry stir fry.  I used the garam masala made from 660 Curries because it is my favorite and I already had some mixed.  Feel free to use your favorite.  I also used already cooked shrimp because that is what I had on hand.  Use what you like, just remember to remove the tails, if necessary.

15 Minute Coconut Prawn Curry Stir Fry

From Eat, Drink, Paleo

1 tsp olive oil

1/2 onion, sliced

1 carrot, peeled and sliced

1/2 medium green pepper, sliced

1 tsp fresh ginger,  grated

pinch salt

1 clove garlic, minced

180 grams peeled and tailed shrimp, about 1 1/2 cups

1 tsp Red Boat fish sauce

1 tsp curry powder

1/4 cup coconut milk

juice of half a lime

Heat oil in a medium frying pan over medium high heat.  Add the onion and cook a minute or two, stirring occasionally.  Add the carrots, green pepper, and ginger.  Stir fry 2-3 minutes.  Add the shrimp, garlic, fish sauce, and curry powder.  Cook until the shrimp are cooked through, about 30 seconds.  Add the coconut milk and about a tablespoon of water.  Stir fry another 2 minutes and then drizzle with lime juice.  Serve.

Baked Eggs With Avocado (Whole 30)


The original recipe for Baked Eggs in Avocado Boats called for enlarging the pit holes in the avocado and gently dropping  an egg in the enlarged hole then not spilling the egg out of the avocado as you are transferring it to the oven.  I don’t have that much coordination on my best days.  I loved the ideas so much though, I decided to get all chefy and deconstruct the egg boats into something a little more in line with my coordination level and the Whole 30 so I omitted the cheese and hot sauce.

This recipe is good as it is but you could really mix it up.  You could add bacon or any left over meat you have around.  You could spice it up with taco season or any mix of herbs or spices you like.  Add a simple vegetable and you have a Whole 30 compliant breakfast, lunch or dinner.

Baked Eggs and Avocado

Adapted From The Toss Your Salad Cookbook

1 medium avocado

2 eggs

1 roma tomato

2 tsp chopped onion

1 -2 cloves garlic, minced

Preheat your oven to 400 degrees.  Spray a 4 x 4 inch oven safe pan with non-stick cooking spray, set aside.  In a small bowl,  scrape out the avocado into a bowl and mash it well.