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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Cocido de Res – Mexican Beef Stew


After 25 years of marriage, my husband, Jesús, suddenly told me “You know my favorite food is caldo de res. My mom used to make it for me.” It took him that long to tell me! (In California it’s known more as cocido de res, so I titled the blog that.) So I called his mom, Conchita, and I got the recipe. Of course I tweaked it a bit, but he loved the results since the broth was so rich.

I used the leftover broth from making the chicken for Enchiladas Rojas for 15 Hungry Dancers. You could also go cross-cultural and use Roz’s Jewish Chicken Soup or go the easy route and use boxed or canned broth. When you add the bones and beef to broth and slow cook it, you will get an incredibly rich broth.

I went to the local Mexican market in Berkeley,  Mi Tierra, and the carnicero (butcher) cut up the meat for me on a giant band saw.

If you don’t have chilies, you can substitute 1 tsp ancho chili powder (or more if you like it spicier).

Makes about 12 servings

Ingredients:
1 gallon (16 cups)  chicken or beef broth. If not using the broth fromEnchiladas Rojas for 15 Hungry Dancers or Tamales de pollo,  add the following ingredients to Roz’s Jewish Chicken Soup  or other plain chicken or beef broth:
3 ancho chilies
1 tsp. chipotle powder
3 Tb cumin powder (comino)
2 Tb. dried oregano
 
2 chopped onions
1 sliced bell pepper
6 minced garlic cloves
 
2 cups diced Roma (plum) tomatoes or 15 oz can diced tomatoes (fire roasted is nice)
6 – oz can tomato paste
1 Tb. salt to taste
1/2 tsp black pepper
 

Boil the broth in a large pot. Toast the chilies on a heavy skillet until soft and slightly blackened.  Remove and let cool a few minutes, then place in a plastic bag. After it’s completely cool, about 20 minutes, remove the skin, stems and seeds and add to the boiling broth. If you want a spicier stew,  add some of the seeds to the broth.

Toast the chili powder, comino, and oregano on the skillet a few minutes until fragrant then add to broth.

Pour a tsp of olive oil in the skillet and add the chopped onions and bell peppers, stirring over medium flame, until softened. Add garlic and stir until fragrant, then add to broth. Add tomatoes and tomato paste, black pepper and salt.

1 pound beef chuck roast, cut into cubes against the grain

1 pound beef short ribs, cut into cubes against the grain

2 Tb olive oil.

Salt and pepper to sprinkle on beef

Vegetables:

2 bell peppers, stem, ribs and seeds removed

1 pasilla chili, stem removed.

3 large carrots, peeled and sliced in rounds

3 large red potatoes, peeled and chopped in bite-size chunks

2 large chayotes , peeled, seed area removed, and chopped in bite-size chunks

3 cobs sweet corn, cut into rounds (use a large knife)

Garnish:

cilantro leaves

avocado slices

lemon or lime juice

Heat olive oil in a heavy skillet. Sprinkle beef with salt and black pepper, and add to the skillet in batches, browning on both sides.  Then add it to broth. Pour the soup into a crock pot and cook on low for 5 hours.

Transfer the whole soup to a large pot, add vegetables to the broth and bring to a boil. Cook for 30 more minutes until vegetables are tender. Adjust salt to taste. You can skim the fat off the top of the soup and serve. Or you can transfer it to a large container and let it sit in the refrigerator overnight. The vegetables will absorb the flavors of the broth and impart their flavors as they sit in the broth all night. Remove the congealed fat from the top of the soup before serving.

Serve garnished with fresh cilantro leaves, a slice or two of avocado, and a squeeze of lemon or lime, with warm  or fresh baguette (we are in Berkeley after all).

Kale and Bean Soup

Here’s another rainy day soup. I just dreamed it up and made it. Luckily everyone in the family liked it on the first try. The rosemary, thyme and garlic give it a lovely aroma.

I dice the kale, celery, leeks, and red bell pepper in the food processor for faster prep and cooking. Just discard the kale’s thick stems first.

I made this  using dried beans as well. I boiled them in chicken stock for 5 minutes, then transferred them to a crock pot and added the rest of the ingredients. I cooked it on “high” for 3-4 hours until beans and kale are tender. You can also heat the crock pot to high, then let it cook on low while you are at work, or overnight. This way you don’t have to worry about stirring the pot so the cheese won’t stick to the bottom! And homemade beans are so much better than canned ones!

In case there are leftovers, this soup is even better the next day, when flavors have developed even more..

serves 8 bowls

½ gallon (8 cups) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup (plus a vegan version) (you can use boxed stock, but it won’t be as good!)

1 rind Parmesan cheese

¼ tsp red pepper flakes

1 tsp. dried oregano

1 Tb extra virgin olive oil

2 bay leaves

3 cloves garlic, minced, or 3 frozen cubes garlic

1 onion, finely chopped

1 tsp fresh rosemary needles, minced

1 tsp dried thyme plus 1 tsp fresh thyme leaves

several grinds black pepper

1 or 2 bunches kale, finely chopped. I chop the whole thing, leaves and ribs. I’ve used Dinosaur and curly kale.

1 large leek, white and pale green parts only (use dark green parts in making the stock)

3 ribs celery

1 seeded red bell pepper

1 carrot, cooked in making the stock, chopped

1 15-oz can Great Northern beans OR 1 1/2 cups dry Great Northern beans

1 14-oz can artichoke hearts in water

salt to taste (sea salt is nice)

2 Tb Parmesan cheese, freshly grated per bowl

Heat broth to boiling. If using dry beans, rinse in a sieve, then boil in broth for 5 minutes. Let beans soak in the hot broth while you prepare the herbs and vegetables.

Add Parmesan rind, red and black pepper, oregano, bay leaf, garlic and rosemary. Chop kale leaves, leek, onion, celery, and bell pepper in the food processor in batches, or chop finely by hand, and stir into broth.

If using canned beans, rinse and add to pot. Chop artichoke hearts and carrot, stir into soup. Let cook 20 minutes on medium, and salt to taste. Discard Parmesan rinds when serving.