Steel Cut Oats, 2 Ways

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The weather around here is crazy.  It’s to cold for air conditioning but too warm to turn on the heat.  Seriously, it is  in the 60’s during the day but anywhere from the low 50’s to high 30’s at night.  I deal with it  by leaving the windows open durning the day and adding an extra blanket to the bed at night.  I also make sure I get a hot breakfast on those morning the temperatures are on the low side of the thermometer.

My favorite hot breakfast is oatmeal because I can make it in the pressure cooker and leave it on the warm mode while I get ready for my day.  You could also make this in the crockpot, if you have one small enough.  If you are old school, you could even make this on the stove to.  You just have to watch it a little closer.

Pumpkin and Apple Steel Cut Oats

From Breakfast Drama Queen

1 cup almond milk

1 cup water

½ cup steel-cut oats

Pinch of salt

⅔ cup pumpkin puree

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

¼ teaspoon blackstrap molasses

1 apple, chopped

1 teaspoon vanilla extract

Pressure Cooker:  In a small  bowl,  combine all ingredients and mix well.  Place trivet in the bottom of the pressure cooker.  Add enough water to the bottom of the pressure cooker to bring to pressure.  Set the bowl on the trivet.  Lock the lid and cook for 15 minutes at high pressure.  Naturally release the pressure.

Stovetop:  In a small saucepan, add water and milk.  Bring the liquid to a boil.  Add the remaining ingredients, cover and reduce heat to medium.  Cook 20-30 minutes. Enjoy.

Chai Spiced Steel Cut Oatmeal

Adapted From Dahlia Kitchen

1/2  cup steel cut oats

1 cup milk

1 cup water

1/2  teaspoon vanilla

1/8  teaspoon ground coriander

1/4 teaspoon ground cardamom

1/8 easpoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

Pressure Cooker:  In a small  bowl,  combine all ingredients and mix well.  Place trivet in the bottom of the pressure cooker.  Add enough water to the bottom of the pressure cooker to bring to pressure.  Set the bowl on the trivet.  Lock the lid and cook for 15 minutes at high pressure.  Naturally release the pressure.

Stovetop:  In a small saucepan, add water and milk.  Bring the liquid to a boil.  Add the remaining ingredients, cover and reduce heat to medium.  Cook 20-30 minutes. Enjoy.

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Pumpkin Breakfast Sausage (Whole 30)

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I think my mom is trying to kill me.  I got a text from her at 11 am on Saturday saying she sent me a package. It should be there Monday and I should watch for it.  That was it, no idea what she sent or why.  You would think after 47 years of knowing me she would know I am very curious about stuff and it drives me absolutely crazy not knowing what is coming in this box!!!!! And it is still a day away!! UGGHHHH!!!

While I am waiting for this box to show up, I made these really yummy pumpkin breakfast sausages.   I know it sounds weird but it is really, really good.  You know what eslse is really weird?  In the last month I have posted 3 savory pumpkin recipes and only 1 cranberry recipe of any kind.  What the heck is going on with me this year?

I am sending you directly to the blog this recipe came from because I made absolutely no changes of any kind to this recipe.  Even if you don’t want to make the sausages you should still visit Physical Kitchness.  She is funny, informative and has really good recipes whether you are on a Whole 30 or not.

Pumpkin Breakfast Sausage

Vanilla Chai Baked Oatmeal

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This has been a very exciting week.  I am starting a new project and the pieces are all falling into place very, very  nicely.  Some time in January, 2018, I will be giving a Whole 30 cooking demonstration at Natural Grocers.  Ever since I started blogging 3 1/2 years ago, I have wanted to find away to teach people how to cook.  The cost of renting a place to cook, the cost of ingredients and incidentals and the cost of advertising the event have always put it out of my reach.  Knowing I really couldn’t afford to do it, I really just quit thinking about it.

Last week, after an incredibly encouraging conversation with one of my online friends, I decided to try finding a place to do this one more time.  I went into Natural Grocers and asked about renting their kitchen space.  About 5 minutes later, I had a potential place to cook, a potential budget and a belly ache, I was so excited.  I still have one hurdle to jump, I need to submit a proposal to the corporate office and they have to accept it.  The lady I was talking to at the store was really excited about the idea and said it shouldn’t  be a problem getting my idea accepted.

I am proceeding like this is a done deal and starting to develop my presentation, make a handout and deciding what I want to cook.  I could use your help with this.  If you have any questions about the Whole 30 ask them in the comments.   I will answer them to the best of my ability here and use them to help me draft my presentation.  Thanks in advance for all your help.

 

Vanilla Chai Baked Oatmeal

from Running With Spoons

1/2 cup rolled oats or flaked grains

2 TBS oat bran

2 TBS flour

1/4 tsp baking powder

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/8 tsp cloves

1 TBS maple syrup or brown sugar

1 tsp vanilla

1/2 cup plus 2 tablespoon milk

Preheat oven to 350 degrees.  Spray a l cup baking dish with cooking spray.  Place dry ingredients in the baking dish and mix well.  In a small bowl, combine vanilla and milk and mix well.  Add wet ingredients to dry ingredients and mix well.  Bake for 20 minutes.  Serve with additional milk and sweetener, if desired. 

Scrambled Egg And Zucchini Pie (Whole30)

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If you are not nice on the internet, you are not nice, period.

The comments you post, the way you treat people, the content you access and the content you amplify says something about YOU.

The REAL you.  Not some virtual version of you.

You are you are you.

Whether you’re at you grandma’s kitchen table or Instagram.

If you leave a mean comment about someone on an anonymous message board, you are mean.

If you’re rude in the comments of someones Instagram post, you’re rude.

If you pop off on Facebook at every post that doesn’t reflect your exact world view, you’re belligerent.

Think how you want to be in this world and then be it.

Online, at the park, in the class room, at work.

You are you are you.

Be kind.

Be polite.

Comminicate with nuance.

Allow for nuance in others communication.

Lead with empathy.

This was shared on @inexactscience’s Instagram feed last week.  It is so true that I thought I would share it with you.  I hope you will share it too.

3 eggs

1/4 tsp salt

2 tsp olive oil

1/2 cup  diced zucchini

Preheat oven to 350 degrees.  In a small bowl, whisk the eggs and salt , until the eggs are a uniform color.  In an oven safe frying pan, heat olive oil.  Add zucchini, cook and stir until crisp tender, 2-3 minutes.   Pour the beaten eggs into the frying pan and cook, without stirring, until the bottom is set around the edges, 4 to 5 minutes. Transfer the frying pan to oven.  Bake 5 minutes or until the egg is set.  Turn out onto a plate and cut into wedges. You can substitute any vegetable or combination of vegetables, add maet,  or add spices to make it your own.

Eggs In Hell (Whole 30)

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I don’t have much to say today.  I have been working dumb hours and not sleeping well.  I wanted to post this today, however, because it is too good not to.  The recipe was inspired by a recipe in Michelle Tam’s cookbook, Nom Nom Paleo Food For Humans.  Michelle’s recipe called for a jar of marinara sauce.  I decided to make a homemade tomato sauce.  You can make the sauce and the sausage ahead of time and throw a serving together and bake it when your ready to eat or make the whole thing ahead of time, bake it and just reheat it when you are ready to eat.

Eggs In Hell

Tomato sauce:

1 TBS olive oil

1 cup onion, chopped

1 tsp basil

1/2 tsp oregano

1/2 tsp thyme

1 14.5 oz can diced tomato

1 1/2 tsp honey or three chopped, pitted date, if Whole 30

3 TBS tomato paste

salt and pepper, to taste

Sausage:

1/2 lb ground beef

1 tsp dried parsley

1/4 tsp basil

1/4 tsp thyme

1/4 tsp oregano

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp  crush red pepper flakes

1/2 tsp fennel see, optional

For the sauce, Heat olive oil in a small sauce pan or skillet. Add onion, bell pepper, herbs and salt. Sauté over medium heat until the onion is very soft, 8 to 10 minutes. Add the tomatoes, tomato paste, honey and black pepper. Use a spoon to break up the tomatoes into bite sized pieces. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes.

For the sausge, in a medium bowl, combine the chicken and all the spices.  Using your hands, mix the chicken and spices well.  In a medium frying pan,  melt a teaspoon of olive oil and  cook the sausage, breaking it up as you go, until no longer pink.

At this point, I like to make individual casseroles but you could just mix everything together put it in 1 1/2 quart casserole, crack a couple of eggs over it, I use 2 per person, and then bake it at 350 degrees until the eggs are done to your liking.  I like my eggs cooked well done so it takes about 20 minutes to bake.  Experiment until you find the exact time to cook the perfect eggs for you.