2011, Recipe 120: Gingerbread Baked Oatmeal

Since I started running last fall, I've been on the constant search for good pre- and post-workout meals. I love oatmeal but I get tired of the tried and true methods (raisins or craisins, nutmeg, cinnamon, sugar) and start looking for some new ones. Beth M at Budget Bites has been on a baked oatmeal kick for a while and I wanted to see my way inside the hype! This is a slight variation on her recipe. AND my first time doing step-by-step photos.

Somehow in more than 20 years of oatmeal consumption I've never had baked oatmeal. Granted, it takes a lot longer than regular instant oatmeal so it's not something I would make on a week day morning BUT it lasts a lot longer. I'm not a big fan of leftovers. No matter how good the meal is, I don't want that same leftover more than once. I probably get that from my dad. He's the same. But at least his was a part of his upbringing. He's one of 9 children so there weren't exactly a whole lot of leftovers in their house growing up! To the oatmeal!

• 1/3 cup dark molasses
• 1/4 cup brown sugar
• 2 large eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (I bumped it up to 1 1/2)
• 1/2 teaspoon ground ginger (I bumped it up to 3/4)
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon nutmeg (my addition)
• 2 cups milk
• 2 1/2 cups old-fashioned oats

1) Preheat the oven to 350 degrees. In a bowl, whisk together the molasses, brown sugar, eggs, salt, baking soda, cinnamon, ginger, and cloves. Once everything is well combined, whisk in the milk.

2) Stir in the oats. Coat an 8x8 (or similar sized) baking dish with non-stick spray and pour the oat mixture in. Cover with foil and bake for 45 minutes or until the oats have soaked up all of the moisture and the center of the dish is firm to the touch.

3) Serve hot or refrigerate and eat cold.

The ingredients playing in the bowl

Whisking in the milk. I love this shot!

Whisking in the oatmeal. It should be very wet at this point.

This is about the consistency of a slurry. It's quite liquid.

I tapped down a few errant oats poking up in clumps in the dish before I put it in the oven.

I liked the cracks in the top. It should have a cake bar-like (more on that in a minute) consistency on top and be almost gooey and thickly wet on the bottom (more on that, too).

Beth's recommendation to put it in a bowl like cereal with milk.

Result: Mixed. I forgot to prepare Rashan for the mixed textures. Oops. He HATED this warm. Like took one bite, barely chewed it and said no. I said, "Oh wow." Then he tried it without the milk and still didn't like it. It was like feeding a child. He's usually not picky and he likes oatmeal so this was surprising. I tried it and thought it was just okay. The molasses was more pronounced than I would have liked. I almost felt like molasses was all I could taste. That makes sense for a gingerbread-style recipe. I just wasn't mentally ready.

The next day, things changed. I tried it cold. The molasses had calmed down to a reasonable level (LOL) and there was one texture. This time I liked it! As a matter of fact, I ate it pre-run with some peanut butter and felt like it would have gone perfectly with a glass of milk. I could also see myself taking this as a small bar on a run and eating it in place of one of those nutrition supplements. It was cool! I would make this again with less molasses.

2011, Recipe 98: Chai-Spiced Pancakes

Recipe courtesy of Une Deuse Senses

Results: I loved them!  And I can only eat pancakes about three times per year.  I don't like sweet breakfasts too much so it's usually night when I eat them.  Rashan was less enthused.  I did think they needed about 1.5xs the spices the recipe requested to elevate these pancakes but I still definitely enjoyed them as is.

2011, Recipe 92: Indian-Style Salmon Fry

Recipe courtesy of Fran on Allrecipes.com

• 2 tablespoons olive oil
• 3/4 teaspoon cumin seeds
• 1/2 teaspoon brown mustard seeds
• 1 small onion, sliced into thin half-circles
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 green chile pepper, chopped
• 10 fresh curry leaves, chopped (optional)
• 1 tomato, diced
• 2 (14.75 ounce) cans salmon, drained and bones removed
• 1/4 cup chopped fresh cilantro

Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.

Results: Yummy! Rashan didn't like it but I love Indian spices so I was all over it. No matter how gross it may look in the picture. LOL I used curry powder and ground mustard. If using ground mustard, just add with the onion and stir. I halved the recipe and there was plenty for 2 people with some leftover for one the next day. I didn't have cilantro so I didn't use that but it was still great!

Recipe 51: Pumpkin Oatmeal + A Bonus Porridge Recipe

Recipe courtesy of allrecipes.com

• 1 cup quick-cooking rolled oats
• 3/4 cup milk, or as needed
• 1/2 cup canned pumpkin puree
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon sugar

Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve. 

Serves 2 

Results:  I decided based on comments on the recipe to add a dash of salt and cook this on the stovetop so all the flavors would meld and tweaked the recipe directions as such from the site.  Very yummy!  Tastes like pumpkin pie!  If you don't have pumpkin pie spice, use ground cinnamon, nutmeg, ginger & allspice.

Recipe courtesy of Allrecipes.com

• 1/4 cup rolled oats
• 1/2 cup and 2 tablespoons water
• 1/4 teaspoon salt
• 3/4 teaspoon white sugar
• 1/2 bananas, sliced
• 1/4 pinch ground cinnamon
• 2 tablespoons cold milk (optional) 

In a saucepan, combine the oats, water, salt, sugar, bananas and cinnamon. Bring to a boil, then reduce heat to low, and simmer until the liquid has been absorbed, stirring frequently. Pour into bowls, and top each with a splash of cold milk.

Serves 1


Results: I always thought porridge sounded scary and slightly disgusting... kind of like gruel.  Then I looked at the recipe and saw it's just oatmeal with rolled oats.  I omitted the banana so really this was very simple.  I also added nutmeg and craisins.  Before we go further, SON, I love craisins!!  They're delicious!!  I'm not sure why I was so surprised to love them but I do!

2011, Recipe 26: Creamy Grits with Rosemary Bacon

Recipe courtesy of Epicurious.com

• 1 tablespoon rosemary leaves
• 8 thick-cut bacon slices
• 2 1/2 cups water
• 1 1/2 cups whole milk
• 1 tablespoon unsalted butter
• 1 cup quick-cooking grits
• 1/4 cup grated Parmigiano-Reggiano

Preheat oven to 450°F with rack in middle.

Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.

Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.

Results: YUMMMM!! Rosemary bacon is the new love of my life!  I wanted more rosemary!  I subbed chicken stock for the water in this recipe and YEAH... you should do that.  Stupid good.  I served this with what else?  Eggs over medium.  You know what?  I was so excited to get into this that I couldn't focus enough to get a less blurry picture.  My bad.  LOL  Cook it yourself and see.

Huevos con Chorizo, Rajas y Champiñones

(Eggs with Mexican sausage, roasted poblano pepper and mushrooms)
Recipe courtesy of Rick Bayless (who else?)

I couldn't find the recipe I used online and I didn't feel like typing it out in the accepted standard... HORRID food blogger, I know!  I'm sorry!

Cook 1 lb. of chorizo in a pan.  Drain.  Discard all but 2 tbsp.  Use to cook one diced onion with 8 oz. of mushrooms and 1 roasted, peeled poblano pepper and one large diced tomato.  When everything is cooked, re-combine all ingredients.  Add salt and pepper to taste.  Whisk together 8 eggs and about 1/2 tsp. of salt.  (You don't want to over-salt if your chorizo is salty.)  Add eggs to pan, scramble to taste.  Top with dried oregano and crumbly cheese like feta or cotija.  Yum!  I added a squeeze of lime... my favorite acid.  :)

The Real Egg Muffin

When I was in Florida, I had a homemade egg, swiss and veggie sausage on an english muffin. DELISH!! So yummy that when I saw english muffins in the store yesterday, I said to myself, I already have eggs and sweet italian sausage, I'll buy some pepper jack cheese and go to work. I made it this morning and let me tell you, LOVE!! Well worth the 20 minute effort, despite the fact I don't like to spend more than 10 minutes on breakfast. I may make it again tomorrow.