Apple Oatmeal Kugel

Over the long and sometimes warm and sometimes very cold weekend I spent a lot of time behind my stove.  I really like to cook over the weekends and sometimes you (I) cook too much.  I also really don't like to throw things away that taste great, and well, eating the leftovers to get rid of it all doesn't really do anyone any good.

So, as necessity is the mother of all inventions, a new recipe was born.  It's not exactly seasonal (apples really makes me think of the fall) but it is definitely comforting.

Apple Oatmeal Kugel*

Ingredients

2 cups cooked oatmeal

1/2 cup whole wheat flour

1/2 - 2 apples chopped

1/4 cup raisins

1 egg

1 tbsp of brown sugar

1/2 tbsp almond butter (negotiable*)

1 tsp cinnamon

1/2 tsp vanilla

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 tsp turbinado sugar (optional)

Juice from a 1/4 lemon

1/8 cup of slivered almonds

Step 1: Breakfast.  If you're like me, when you woke up you thought about making something fun with low cholesterol oatmeal, but you have to have breakfast first.  So, you made an abundant amount of oatmeal. By the way cooking oatmeal is always a 2 (water) to 1 (oatmeal) ratio.  In this case I wanted a less watery version, so I went 3 cups of water, 2 cups of oatmeal, Mark and I both had a small bowl of oatmeal with toppings and about 2 cups of cooked oatmeal remained.  Don't throw out the leftover cooked oatmeal!

Step 2: Oatmeal Toppings.  While the water is boiling and the oatmeal is cooking, chop up your favorite kind of apple (mine is Honey Crisp - they are out of this world good).  Add the apples and raisins to a pan on medium heat with a smidge of butter (like a 1/4 of 1/4 tbsp).  Let the apples and raisins begin to soften and add 1/2 tsp of cinnamon and continue to stir so that the fruit is completely covered.  For your breakfast take 1/8 cup of apples and raisins and reserve the rest for later.

Step 2: Dry Ingredients: After you finish your breakfast return to the pot where the oatmeal has now cooled.  Add the whole wheat flour, salt, baking powder and baking soda.  Combine all of these ingredients.  If the oatmeal is overly sticky - mine was - slowly add 1/8 cup of water at a time until it has a smoother consistency.

Step 3: Wet ingredients.  I included 1/2 tablespoon of almond butter in the oatmeal.  It added a warmer hint of color, but didn't change the flavor - this is totally up to you to include.  For a nutty flavor I'd recommend at least a tablespoon.  Add the egg and the brown sugar and continue to incorporate.

Step 4: Back to the apples.  The apples and raisin have cooled and should a soft golden color.  Bring the pan back to a medium-low heat and add the vanilla and lemon juice.  Cook the apples until the juice is absorbed.

Step 5: Bring it all together.  Combine the apples and raisins into the oatmeal and then spread the entire mix into a 9x9 baking dish.  If so desired, and I am sure it is desired, sprinkle on additional cinnamon, turbinado (raw) sugar, and some almonds.  Bake for 45-50 minutes at 350 degrees.  

Here is the warning: your kitchen will have the warm, sweet smell of cinnamon, vanilla and apples.  You'll know how relatively healthy this little snack is and will have a hard time just eating one bite, but that's okay, because really (not just relatively) this is a pretty healthy way to go.

*So, I am calling this a kugel, because the flavor and consistency most closely reminds me of my Nannys' (grandmas' - they both make it) noodle pudding.  There are no noodles, so noodle pudding is the wrong name, and kugel kind of sounds funny, but it's pretty much what it is.  The other thing it is, is sweet, but not too sweet, healthy, but not boring, simple but not bland and probably something that will pop up on a holiday table of mine in seasons to come.

Roasted Cauliflower and Lentil Salad

Between all of the baking I really try to make our dinners filled with an abundance of seasonal vegetables and big bold flavors.  Last week it was all about cauliflower.  Roasted, delicious cauliflower.  This very easy recipe was a snap for a weeknight dinner entree, side or weekend lunch.  It was divine - which is saying a lot for a veggie.

Roasted Cauliflower and Lentil Salad

Ingredients

One Head of Cauliflower

1/2 Vidalia Onion

1 cup of cooked lentils

1/4 cup raisins

2 tbsp Extra Virgin Olive Oil

1 tbsp White Wine Vinegar

1 teaspoon Curry Powder

1/2 teaspoon Paprika

Salt and Pepper to taste

Oven at 400 degrees

Instead of cutting the cauliflower into little trees, cut the head into slices across the sphere. 

In a small glass whisk the oil and vinegar and add the curry and paprika, salt and pepper.  The "dressing" now has a burnt orange color and fragrant scent.

I dipped the head of each cauliflower slice into the dressing and laid them all out on a covered cookie sheet.  With the remaining dressing, reserve about 1 tablespoon and drizzle the excess over the cauliflower.  Bake in over for 35 minutes.

With 10 minutes left on the cauliflower timer slice the onion and throw all of the onion slices into the remaining dressing.  In a non-stick pan over medium heat, cook the dressed onions until they are nearly translucent.  Add the pre-cooked lentils (I always use pre-steamed lentils from Trader Joe's/Whole Foods/Wegman's) and the raisins and allow the flavors to integrate completely.

When the cauliflower has fully cooked the dressed spots will be sweetly caramelized and the heads will be browned (and extra delicious)!

Add the cauliflower to the pan with the onion, lentils and raisins and let all of those flavors dance together and serve.  That is a delicious bowl of winter.

A New Twist on a Traditional Favorite

We cook at home just about every night, and we do so for a lot of reasons: it's cheaper, it's healthier, it's easier and often it's just as good.  The trick however, become making home cooked meals interesting and fun.

This weekend I took a seasonal favorite, sweet potato and upped the ante.  

Sweet Potato Coins with Arugula Pesto

2 Sweet Potatoes (I used 1 yam - that's the lighter color)

1 tbsp olive oil

Salt, Pepper, Paprika to taste (just a light sprinkle)

We do homemade fries a lot, so this was a nice change.  Cut the potatoes into 1/4" coins.  I put all of them in a colander and drizzle with olive oil so that all of the coins get an even coating.

Sprinkle the salt, pepper and paprika over the coins on a tin foil covered cookie sheet.

Bake for 30 minutes at 400 degrees.  You could go longer, but 30 minutes gives the coins enough time to be crispy and golden brown.

You could stop now, and eat.  You'll be happy, I promise.  Or... you can take it up a notch.

Arugula Pesto

2 handfuls of arugula

1.5 tbsp of pine nuts

1 tbsp fresh grated parmesean cheese

1/2 tbsp of olive oil

2 cloves of garlic

Salt and Pepper to Taste

In a food processor blend all of ingredients, using a spatula to scrape down the sides.  This is a dish that you can't really screw up, because you can continue to taste to check your flavors. I like it garlicky, maybe you want a bit less, so it is very easy to adjust.

A traditional pesto features basil, I went with arugula because we had a lot on hand and it no longer had the crisp bite that I would want for a salad.  No wasting in our house, and this new use for salad greens was a huge success, and a delicious dip for the sweet potato "chips".

Brussel Sprout Magic

Dear Dad,

I wish you weren't so turned off by brussels sprouts, they're really pretty good.  In fact, they are better than pretty good, they're really good.  All those years of turning your nose up at them at Thanksgiving when Cousin Karen would bring them seems silly now.   In fact, I like them sauteed with bacon or even served up with Greek yogurt at DC favorite Zaytinya. 

But, dad, they are also good simply roasted.  Here, let me show you.

Love, Carly

True story friends, up until a few years ago I had never tried a brussels sprout.  If you were like me, or my sister up until this past weekend, it is time for a change.  I love this as an easy, low maintenance side dish that requires no effort after prep time.  We served it with out Hanukkah party, but its a mainstay throughout winter when they are in season.

Roasted (Parmigiana - or not) Brussels Sprouts

A bag of brussels sprouts (the quantity depends on how many you're feeding

A drizzle of olive oil

A sprinkle of salt and pepper

A shaving of parmigiana, optional

 First things first, rinse off all of those little mini lettuce heads.  TO be fair, they just look like heads of lettuce, the flavor is far more rich and intense.  Now its time to prune the sprout, or head, or whatever, it's time to peel leaves off of the green ball in your hand...

You might notice that there are some weird/yucky/unappetizing black blemishes or dots on the outside leaves.  Fear not!  You are just going to rub back the leaf and then rip it off.  Each sprout will shrink in size a bit, but it's okay.  It will be pretty again soon.

Ta Da!

Then you're going to cut the brussels sprouts into thirds.  Insider secret, if after peeling off ugly leaves there is a bit of a white "stem" you can cut that off too.

With all of your sprouts laid out on a piece of parchment paper on a cookie sheet, give them a gentle drizzle of olive oil and a sprinkle of salt and pepper.  Bake in oven at 350 degrees for 40 minutes.  Check after 30, I like mine a little browner, if you're wanting gold then 30 minutes should be just right.

Here is some extra flavor magic: sprinkle on fresh grated parmigiana, or some truffle salt, or perhaps both.  Delicious!

Roasted Potatoes, Poupourri You Can Eat

To be fair this is not so much of a "recipe" as it is a suggestion.  

I know that this weekend is dedicated to running around for last minute costumes, carving pumpkins, excessive makeup, buying candy, consuming lots more candy, and indulging on some other celebratory vices.  And that is all good.  But, the weekend is long, and eventually you'll want something that is healthy, and easy.  This is so easy that while you're setting your hair in curlers and finishing the details of your meat dress this can cook.

Roasted Potatoes is the most homey non-recipe recipe there is.  I like to mix a large variety of potatoes (white, red, purple, sweet, yellow) and chop them all up into chunks that are about 1/4 - 1/3 of an inch thick.

Set the oven to 400 degrees and prepare a cookie sheet with parchment paper.  And get chopping. 

 

Ta da!  All chopped.  When all the chopped potatoes are in a bowl drizzle on some olive oil, sprinkle on some Kosher salt, crack some black pepper.  

Okay, now here is where you have some creative license.  Are you feeling traditional?  How about some rosemary and thyme.  Want some heat?  Sprinkle on some cayenne.  Want Italian flavors?  Try oregano, parsley, and maybe some  finely grated Parmigiana-Reggiano, or do as we do and go a little crazy with the Old Bay.  There is no right or wrong amount, but you'll want to see the flecks of flavor on each piece of potato.  This is truly an instance of "flavor to taste".

Throw in the oven and bake for 30-40 minutes, the longer it's in there the more browned the edges will become, again this is a personal preference.  Also, I am going to again recommend mixing up the variety of potatoes, they each have a different flavor and texture and so all together they are like a little (healthy) party in your mouth.

Enlarged to show flavor intensity detail!

Happy Halloween, this year instead of a pre-trick or treating peanut butter and jelly sandwich, or pizza (which are all more than fabulous), mix it up with this!