Steel yourself for Slow Cooked Steel Cut Oats

december-4-2016-steel-cut-oats-in-bowl-with-walnuts

Breakfast in Bed? No problem. Make this nutritious apple and cinnamon scented oatmeal the evening before in your rice cooker or crock pot. It will be ready for you when you wake in the morning and your kitchen will smell like apple pie! This is the best way to wake up!

Steel cut oats have the most nutrition and lowest glycemic index of all the oatmeal products.  I add flax seed, oat bran and chia seeds to further boost the nutrition, and sprinkle with walnuts for extra protein. My recipe uses only a tablespoon of brown sugar, unlike most of the slow cooked steel cut oats recipes you find on the web. The raisins, apples, and cinnamon bring a natural sweetness to the cereal. Of course you can add more brown sugar or maple syrup when serving, but I’m fine without that.

I use a nonstick rice cooker with a slow cook setting. I spray it with nonstick canola oil spray and cleanup is very easy. I’ve made this in the crock pot too, but be sure you spray it well. Even so, there is a bit more cleanup involved. If the oatmeal sticks, soak the crock pot with hot water and a few tablespoons baking soda.

dry-ingredientsIngredients (makes approximately 6 cups). Refrigerate leftovers for more breakfasts.

Nonstick canola spray

1 1/2 Tb butter

3 Granny Smith apples peeled and chopped (can substitute other cooking apples)

1 Tb brown sugar

1 cup steel cut oats

1/2 tsp salt

1 Tb cinnamon

1 Tb flax seed meal

1 Tb chia seeds

1/4 cup oat bran

1/4 cup raisins

1 tsp vanilla

2 cinnamon sticks (optional)

3 cups milk

4 1/2 cups water

For serving:

1 cup each blueberries and walnut pieces to stir in the next morning

Directions

Spray your cooker very well.

apples cooked in butter with cinnamon and brown sugar

Fry apples in butter and sprinkle in a few shakes of cinnamon and the brown sugar.

Mix dry ingredients in a bowl, then put in cooker. Mix in fried apples, raisins, , vanilla, cinnamon sticks and liquids. Set timer for 7 hours.

apples-on-top-of-cooked-oats

In the morning, the apples will rise to the top.  I like to stir in a cup of fresh blueberries. Stir oatmeal well and ladle into bowls.

Sprinkle with walnut pieces and serve with more milk if desired.

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Steel-cut oats oatmeal with apples and nuts

???????????????????????????????This fiber-rich, creamy and crunchy oatmeal will stick to your ribs on these cold winter mornings when you need something to warm you up and keep you going.

I used the quick-cooking steel cut oats from Trader Joe’s. They cook in only 8 minutes. Nuts add crunch and protein, and apples and/ or raisins add sweetness and fiber. This recipe serves 2, but you can double or triple it to store some for those weekday mornings when you need a quick warm-up before work. It’s all-natural, so much better than those instant oatmeal packets.

Serves 2

1 1/2 cups water

a few shakes salt

1/2 cup quick-cooking steel cut oats

2 Tb ground flax seed

1 tsp ground cinnamon

1 apple (I used a honey crisp apple)

1/4 cup raisins

1/2 cup walnut pieces

1/2 cup sliced almonds

1/4 cup milk

1 Tb cream (optional)

pure maple syrup or brown sugar (optional)

Peel and chop the apple into bite-size pieces. Bring water to a boil. Add salt, oatmeal. flax seed, cinnamon, apple and raisins. Lower heat and cover pot, and cook for 7 minutes, stirring occasionally. Turn off heat and stir in nuts and milk for one minute. Pour into bowls and add a tablespoon of cream for a treat. If you desire added sweetness, add maple syrup or brown sugar to taste.

Low-fat cornbread-butternut squash and chestnut stuffing

close up of stuffingThis fragrant stuffing uses less bread than traditional stuffing, and uses only  2 Tb olive oil and 1/2 cube butter. The savory vegetables balance the sweetness of the butternut squash.

You can make a gluten-free stuffing using my recipe for gluten-free cornbread. You can also make this a vegetarian recipe by using vegetable broth or mushroom broth and either skip the turkey sausage or use a vegetarian sausage.

Stuff your turkey, then bake the rest in a casserole dish. Because I brine my turkey, I only add salt to the stuffing that I bake separately.

produce for stuffing

butternut squash ingredIngredients

Half of an  8 × 8 pan of Rosemary-scented cornbread or gluten-free cornbread, cut into cubes to make about 4 cups. (This way you get to nosh on the cornbread before making the stuffing!) cube the cornbread 2 Tb olive oil, divided

Small to medium butternut squash – about 1 pound

½ pound turkey sausage without casings

½ cube (1/4 cup) butter (use only 2 Tb if adding sausage)

2 cups chopped onion (about 1 medium onion)

2 cups chopped celery (use the inside stalks, reserving the outside ones to surround the roasting turkey)

3 cloves garlic, minced

1 red bell pepper, chopped (remove seeds and ribs)

1 cup sliced mushrooms

2 Granny Smith apples, chopped

2 tsp rubbed sage

1 tsp minced fresh sage

3 Tb fresh thyme OR 2 tsp dried thyme

1 tsp minced fresh rosemary

½ tsp (several grinds) black pepper

1 cup roasted chestnuts (shelled), sliced or crumbled (about 10 large chestnuts)

½  cup chopped parsley

1/4 cup pecan pieces

2 Tb dried cranberries

2 eggs

1 ½ cup turkey or chicken broth

½ to 1 tsp salt to taste (unless used for stuffing a brined turkey)

Make Turkey broth:

1 ½  cups water

turkey neck and giblets

1 onion, finely chopped

several stalks celery with leaves, cut up

1 clove garlic, minced

On Tuesday or Wednesday before Thanksgiving, boil turkey neck and giblets in water with celery and chopped onion and  garlic for an hour or more. Strain into a container and use to moisten this stuffing. (Reserve giblets if you like chopped giblets in your gravy.)

Briefly parboil, then roast chestnuts (be sure to cut them first so they don’t burst!) at 425′ for 15 minutes. Let cool, then shell them. I found it’s easier to scoop the meat out with a teaspoon.  (Or buy the precooked, shelled ones at Trader Joe’s if you don’t want to spend all that time peeling them.)

Make cornbread on Wednesday before Thanksgiving. You can also cube and roast the butternut squash on Wednesday:

cubed butternut squash

Peel the butternut squash. Cut into bite-sized cubes and toss in a large bowl with 1 Tb olive oil. Spread on a cookie sheet or jelly roll pan lined with foil. Roast in a 375◦ oven for 15- 20 minutes until they are fork tender.

If using turkey sausage, fry in a pan until browned and crumbly.

Heat another Tb oil and the butter in a large, heavy frying pan. Stir-fry onions, celery, bell pepper, mushrooms, apples, and garlic over medium heat until they soften. Add sausage if using, butternut squash, dried cranberries, pecans, chestnuts, parsley and herbs and heat a few minutes.

Meanwhile, heat the broth until warm. Beat the eggs and add  broth. Gently add to the cubed cornbread and other ingredients.

butternut squash stuffing

If not stuffing your turkey, bake in a  9 x 13 baking dish sprayed with olive oil at 350◦ for 45 minutes until the top is toasted. Alternatively, use the microwave since the oven’s got the turkey in it: 15 min should do it. You can finish it off in the oven for a crunchy top.

Charoset

Passover is one of those Jewish feast holidays, you know: They tried to kill us off, we survived, let’s eat!

Actually it’s a wonderful celebration of freedom and a reminder that we were once slaves in Egypt. The rituals remind us to work for a time that all people can enjoy freedom.

Charoset (pronounced in Yiddish as khah- ROH-sees) is eaten as a symbol of mortar that the Jewish slaves used in building cities in ancient Egypt. Its sweetness is a symbol of freedom. It is spread on a matzo, the bread of affliction the Jews baked in a hurry to escape the Pharaoh’s army.

A spoonful of horseradish, known as maror, is spread on top of the Charoset to remind us of the bitterness of slavery. This is known as a Hillel sandwich, (after the great rabbi Hillel), and is served as a symbol of hope.

My mom taught me to make Charoset, and it became my contribution to the Seder as a child. As an adult, the taste of the apples flavored with  Manischewitz sweet wine and the beet red maror on a piece of matzo brings back instant memories of Passovers. My sister brought a bottle of Villadodro Moscato this year instead of the Manischewitz. It made a delicious charoset.

Serves 10 guests

2 apples, grated. I used Pink Lady apples. If you don’t peel them, it adds a nice blush to the charoset

¼ cup walnut pieces

1 tsp cinnamon

¼ cup Moscato OR Manischewitz sweet Concord wine

Grate apples, then mix with cinnamon and wine. Crush walnut pieces so they are small, and mix into Charoset.