Prepping Fruit

You’ll notice that I use combinations of dried, roasted & fresh fruit. As well as jams. Depending on ripeness you can use any of these methods to bring out the full flavor of whichever fruit you’re in the mood for. I’ll be posting methods on how to prep your fruit over the next few months.

Today I wanted to mentioned my nifty OXO shredder. For some reason this tool shreds the fruit with out making the juice run all over. As opposed to grating the fruit on a box grater which leaves a pool of juice on the cutting board. All the flavor ends up in your bowl!

A note about “Toppings”

Sorry I missed you all yesterday. I took a nasty spill on the ice Friday night and smashed my knee. Recuperated with the caramel apple oatmeal yesterday!

From time to time I’m going to post recipes for some of the toppings that I use in the oatmeal recipes. I make everything from scratch and use as many organic and non-GMO ingredients as possible.

I make caramel sauce fairly regularly and keep it in the frig. I use raw sugar to make it, along with organic cream. Because I make a dark caramel it has a nice full flavor and you only need to use a little to enjoy the flavor.

Basic Caramel Sauce

1 C. Water
3 C. Sugar
2 C. Cream

Method:

• Combine sugar and water in a heavy bottomed saucepan and heat to boiling.
• Allow sugar syrup to boil until all water has evaporated and syrup turns a dark amber. Don’t stir it and do not leave the pot unattended.
• Remove from the heat and VERY SLOWLY whisk in the cream. The sauce will bubble up violently. Don’t let it scare you, just add the cream a tiny bit at a time till you get used to this process and keep whisking.
• Return to heat, and whisk till completely smooth.
• Pour into clean, wide-mouth 1/2 pint jars (makes 2 pints).

Apricot & Toasted Almond Oatmeal

Dreary grey morning. Bright apricot tastiness! Sweet and tart and topped with almonds and a sprinkle of pomegranate seeds.

Apricot & Toasted Almond Oatmeal:  Serves 1

• 1/2 C. Oatmeal*
• 1 C.  Apricot nectar**
• About 2 Tbs. chopped, dried apricots
• About 2 Tbs. toasted, sliced almonds for garnish
• A scattering of pomegranate seeds for garnish

Method:

• Bring the apricot nectar to a boil .
• Stir in the oats and bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
• I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
• Stir in about half the diced apricots at minute or two before the oats are ready to rehydrate them slightly.
• Top with the toasted almonds, remaining diced apricot and pomegranate seeds

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required.  **I use Looza fruit nectars because they’re reasonably priced when I don’t make my own.  Making your own is really simple.  When any particular fruit is at the height of it’s season and wildly ripe put a handful into a blender (pit larger stone fruits and remove the core of fruits such as apples & pears first).  Pour in water to cover slightly and blend.  Keep adding water till the mixture resembles a juice and not a puree.  Keep refrigerated and use within a few days or  freeze for later.  You can also add a few drops of lemon juice to keep the color bright.

Kale & Goat Cheese Oatmeal

Think Risotto!
Cooked in chicken stock with the kale and a bit of goat cheese and topped with roasted tomatoes and a sliver more of goat cheese.

Kale & Goat Cheese Oatmeal:  Serves 1

• 1/2 C. Oatmeal*
• 1 C.  Organic, low sodium chicken stock
• 1 small clove chopped garlic
• 1 Scant tsp. of olive oil
• 1 hand full of washed and chopped kale
• About 1 -2 tsp. of goat cheese
• Roasted cherry or grape tomatoes for garnish
• Light grating of Pecorino Romano cheese for garnish

Method:

• Lightly sauté the garlic in the olive oil until fragrant.
• Add the chicken stock and bring to a boil.
• Stir in the oats & kale, bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
• I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
• Stir in the goat cheese till it melts and is creamy.
• Top with a sliver of goat cheese, the roasted tomatoes and a dusting of pecorino.

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required

PB&J Oatmeal

Yep. You read that right. Honey roasted organic peanut butter cooked with the oats and topped with jam and toasted nuts. I was craving strawberry or raspberry jam but all I had was apricot. I was also out of peanuts so I toasted pumpkin seeds. Still pretty tasty.

PB&J Oatmeal:  Serves 1

• 1/2 C. Oatmeal*
• 1 C.  Water
• About a 1/4 tsp. of cinnamon
• 1 Tbs. Organic honey roasted creamy peanut butter
• 1/2- 1 tsp. of honey (if you don’t have the honey roasted peanuts)
• 2 tsp. Jam of your choice – I love homemade Strawberry or Raspberry (recipe to come)
• 1-2 Tbs. Chopped roasted peanuts

Method:

• Bring the water and cinnamon to a boil.
• Stir in the oats & peanut butter (and honey if using) and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
• I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
• Top with the jam and the chopped peanuts

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required

Ginger Snap Oatmeal

With that cold sting in the air I needed the heat of ginger! I also wanted some creaminess so this morning I topped with a little yogurt and some crystallized ginger!

I’m putting together more traditionally laid out recipes but here’s the gist of today’s oatmeal.

GingerSnap Oatmeal:  Serves 1

• 1/2 C. Oatmeal*
• 1 C.  Apple cider
• About a 1/4 tsp. of each: ginger, cinnamon & coca powder
• About an 1/8 tsp. of cloves
• 1 tsp. Molasses
• Crystalized ginger for garnish and for inside the oatmeal if you want a really gingery  kick!

Method:

• Bring the cider, spices, cocoa and molasses to a boil.
• Stir in the oats and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
• I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
• Top with a Tbs. of plain or vanilla yogurt and a scattering of chopped crystalized ginger.

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required

Caramel Apple & Toasted Walnut Oatmeal

Recipes to come next week!

A Year of Oatmeal!

Well its 2014 and I miss working with food!

This year I’m going to make a different oatmeal recipe everyday and see what I can come up with.

If any of you remember the original Cat Food blog  I’m hoping this will begin to revive it. I’m trying to move the old blog from my old hosting company but things aren’t looking good. 😦    I’ll keep you posted …

Pictured: Ginger Roasted Pear & Pomegranate Oatmeal