baked oatmeal bliss.

photo credit: michelle shefveland

I am an oatmeal addict, but had never tried baked oatmeal until I attended a retreat at the Oak Forest Center in Frederic, Wisconsin, where they served us raspberry baked oatmeal for breakfast. I think I had three servings. And if I hadn't needed to share it with the other seventy people in attendance, I definitely wouldn't have stopped at three.

So what exactly is "baked" oatmeal? Well, traditional oatmeal is "porridge-style," which is made by combining water or milk with dry oats and cooking it either in the microwave or on the stove. Baked oatmeal, on the other hand, is made in the oven and usually in family-size quantities. The consistency, while always variable based on the amount of liquid and baking time, is usually drier and less, well, porridge-y than porridge oatmeal. It is a more elegant dish, lending itself to special occasions like Sunday brunch in a way that porridge oatmeal would be out-of-place. And there are hundreds of ways to spice it up (literally); throw in your favorite spices, nuts, fruits, jam, or whatever you happen to have on hand to make it your own.

While at my parents' home for Thanksgiving I did just that,  tweaking a recipe that combined my favorite things: pumpkins, walnuts, apples, and cranberries. It was like dessert, but as wholesome as it was delicious! The recipe I used was from My Kitchen Addiction, which I adapted by omitting the wheat germ (just because I didn't have any at the time; wheat germ is a great way to add nutrients and flavor) and increasing the pumpkin. My family devoured it. Home again for Christmas, I will surely be trying another twist on baked oatmeal from the recipes below. Let me know if you do too!

baked oatmeal recipes
Pumpkin Cranberry Apple Baked Oatmeal from My Kitchen Addiction
Chocolate Raspberry Almond Baked Oatmeal from The Ungourmet
Amish Baked Oatmeal from Food.com
Banana Baked Oatmeal from Kath Eats Real Food
Applesauce Raisin Baked Oatmeal  from MyRecipes

easy ways to cook like a chef in your own kitchen

 As a future dietitian, I belong to the American Dietetic Association. This "Tip of the Day" popped up on my Facebook news feed, and I had to share it with you! Very simple ways to turn your ho-hum dinner into something you might savor at a nice restaurant. And into a healthier meal as well, of course. :-)

Culinary Ideas that Work at Home from the American Dietetic Association 

1. Poach fish, poultry or meat in flavorful broth, rather than cooking them in oil. Poach fruit in juice, rather than cooking in sugary syrup.
2. Intensify flavors with high-heat cooking, such as pan-searing, grilling or broiling to brown meat and seal in juices.
3. Add fuller flavors with more whole grains, including brown rice, amaranth and quinoa as well as wild rice.
4. Serve bean purees or olive tapenade instead of butter or margarine as table condiments.
5. Add nuts like hazelnuts, almonds and pecans to recipes. Just a few nuts pack big flavor and nutrition.
6. Use big, bold flavor ingredients in small amounts, such as feta cheese, pomegranate seeds, chipotle pepper or cilantro.



Photo Credit: Mike McCune (get the recipe for these grilled peaches here too!)

easy veggie stir-fry

After my sister's grad party we had lots of fresh veggies left over (as in pounds of broccoli and baby carrots), so one night we decided to whip up a quick stir-fry for dinner. Super fast, super healthy, and SUPER yummy. Here's all it takes:
1. Get some organic brown rice cooking (1/2 cup dry per serving) on the stove. It takes about 30-40 minutes, but as long as you plan ahead the time isn't a problem. A lot of people actually cook up big batches of brown rice at a time and refrigerate for use throughout the week. Major time saver.
2. Microwave as many vegetables as you'd like in about half an inch of water. Make sure the container you're using is covered; it should take about 5 minutes, or until the veggies are soft.
3. Heat up about a half a tablespoon of olive oil and your favorite teriyaki sauce (to taste; we used about 1/4 cup for two or three cups of veggies) in a wok or large skillet.
4. Add cooked veggies, stirring as all the flavors simmer together.
5. Slice up some almonds and throw those in there too.
6. Eat and enjoy!

Photo Credit: avlxyz
(Somehow we lost the pictures we took of the stirfry, so I had to use one from Flickr's Creative Commons. Will take a photo next time I make this, though!)