Every now and then I like to switch up my eggs-for-breakfast routine by making this yummy steel cut oatmeal recipe. Steel cut oats make better oatmeal than rolled or quick cooking oats. The texture is so much better. Rather than being mushy, it’s creamy while the grains retain a slight chewiness. Another advantage is that you can make it ahead of time and quickly reheat it for a delicious healthy breakfast on workdays. With this tasty oatmeal on hand you’ll be less likely to skip breakfast or buy something unhealthy and more expensive on your commute. I like my oatmeal to be cooked a little more than the package recommends. They recommend 3:1 water to oats while I prefer 5:1. Here’s the recipe!
Sweet Steel Cut Oatmeal
- 7 1/2 cups water
- 1 tsp kosher salt
- 1 1/2 cups steel cut oats
- 1/4 tsp cinnamon
- 1/4 cup chopped dates
- 1/4 cup raisins
- 1/4 cup honey
In a medium sized pot bring the water to a boil. Add the oats, salt and cinnamon then reduce heat to low and simmer for 15 minutes. Add the raisins, dates and honey and simmer another 10 minutes, stirring occasionally to prevent the oats from sticking to the bottom. Makes 5 – 3/4 cup portions at less than 75 cents each.
Winter is here. It’s time to set the spring mix aside and opt for something a little more seasonally appropriate. Enter Kale – a very hardy leafy green vegetable that’s been getting more attention than it’s used to, lately. It’s the new darling of the health food crowd. It’s nutritional value is pretty amazing, I’ll admit, but that’s not why I’m really going for it. I just don’t feel right going more than a couple days without eating a big bowl of leafy green salad. As I like to eat seasonal produce, it gets a little tricky in winter. So I turn to kale. Citrus fruit are also in season during winter, so I’ve chosen to pair it with lemon dressing this time around. Here’s tonight’s version of kale salad :
Kale Salad – Lemon Dressing Edition
- 3 medium sized stalks of kale
- shaved fennel
- a pinch of fennel fronds, chopped
- sliced cucumber
- 1 tsp capers, chopped
- sunflower seeds
- lemon dressing (see previous post for recipe)
- a pinch of salt and pepper (since there’s none in your dressing)
For the kale : Tear the leaves off of their stems – discard the stems. Massage the leaves in between your fingers gently for a few seconds, it will make them more tender. Tear the into bite sized pieces and toss into the bowl.
For the fennel, I trimmed off the stalks and cut the bulb in half. I used my Japanese Mandoline to shave very thin pieces off the top of one of the bulb’s halves. Saved the rest in the fridge for later.
Mix all the ingredients together and enjoy!