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Warm & Rosy

2018-05-02 By Maggie Leave a Comment

The Creamiest Instant Pot Oatmeal — Sweet + Savory

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The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

Today I’m finally sharing one of my recipes that I make every week — the *creamiest* Instant Pot oatmeal. A bold claim, I know. It’s a simple recipe, but yields a far-from-basic oatmeal to serve as the most delicious blank canvas for all your wildest porridge topping dreams. Anyone else daydream about oatmeal toppings? Okay, never mind. Well, I’ve included two versions here — sweet and savory.

THE SWEET: creamy oatmeal with stewed cardamom-spiced strawberries, raw honey and almond butter.

THE SAVORY: creamy miso oatmeal with garlicky sautéed spinach and a jammy egg.

Feel free to go crazy with the toppings and make this oatmeal your own. If you’re an oatmeal person, it’s sure to become a weekly staple.

Do you have an Instant Pot — that magical pressure/ slow cooker device that is taking over the world, one kitchen at a time? I’ve had this Instant Pot for a little over 6 months now, and it is safe to say it has transformed cooking for me. Post-Rose but pre-Instant Pot, I had all but given up cooking broths or dried beans from scratch. No longer — the Instant Pot makes quick work of them. It’s also a whiz at soups, stews and braises, and it yields perfect rice and grains. And, of course, it makes the oatmeal of my dreams. I love it (by the way, this sounds like an ad, but is totally not sponsored). Anyway, I highly recommend it.

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.comThe Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

Don’t worry — if you don’t have an Instant Pot, you can still make this oatmeal. I’ve included a note in the recipe below for a stovetop preparation. Either way you make it, this oatmeal strikes the perfect balance between creamy and chewy. I use both steel cut oats and old fashioned rolled oats to achieve this texture. I also add ghee for a hint of rich, buttery flavor. Feel free to use coconut oil for a vegan version. I like to use part water and part plant-based milk for the cooking liquid. If you are making this recipe in the Instant Pot, I recommend you use plant-based milk, because cow’s milk has the tendency to overflow and may clog your machine. Finally, I kept the base recipe pretty simple to allow for topping versatility, but feel free to add spices to infuse the oatmeal with flavor.

Enjoy! xo Maggie

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

 

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

 

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

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The Creamiest Instant Pot Oatmeal

  • Prep Time: 1 minutes
  • Cook Time: 25 minutes
  • Total Time: 26 minutes
  • Yield: 6-8 servings 1x
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Pin

Scale

Ingredients

  • 1 cup steel cut oats
  • 1 cup old-fashioned rolled oats
  • 5 cups liquid (I use 3 cups water and 2 cups plant-based milk)
  • 1/2 tsp unrefined salt 
  • 2 tbsp ghee, plus more for rubbing pot (for vegan, use coconut oil)

Instructions

 

  1. Rub the bottom of your Instant Pot insert with ghee or coconut oil.
  2. Add oats, water, milk, salt and ghee or coconut oil to the Instant Pot. Stir to combine. 
  3. Cook at high pressure for 9 minutes. Allow your Instant Pot to complete the cooking cycle and switch to Keep Warm mode for 10 minutes to naturally release the pressure.
  4. After a 10-minute natural release, manually release any remaining pressure. Carefully remove the lid and give the oatmeal a good stir to redistribute all of the liquid in the pot. 
  5. Serve immediately with desired toppings (see my versions below), or transfer to a glass container and allow to cool completely before storing in the fridge.

  


Notes

For stovetop cooking: increase the amount of liquid to 6 cups total. Cook the oats as usual, simmering for about 15 minutes until thick, creamy and steel cut oats are fully cooked but retain a bit of their texture.To reheat: The oatmeal will soak up more moisture while stored in the fridge, so you will need additional milk to reheat — about 1/8 to 1/4 cup nut milk per cup of oatmeal. 

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

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Creamy Oatmeal with Cardamom-Spiced Stewed Strawberries + Almond Butter

  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 1 serving 1x
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Ingredients

  • 1 cup prepared Creamiest Instant Pot Oatmeal
  • 3/4 cup fresh strawberries, sliced (about 5 strawberries)
  • 2 tsp raw honey
  • 1/2 tsp ground cardamom
  • 1/4 tsp vanilla bean powder (or 1/2 tsp vanilla extract)
  • Tiny pinch of salt  

Instructions

 

  1. Quickly stew the strawberries: place sliced strawberries, honey, cardamom, vanilla and a tiny pinch of salt in a small saucepan. Cook over medium-low heat, stirring occasionally, until strawberries have softened and released their juices — about 3-5 minutes. 
  2. Meanwhile, if using leftover oatmeal, reheat oatmeal with a little nut milk of choice (it will soak up more moisture while stored in the fridge, so you will need additional milk to reheat).
  3. Top oatmeal with stewed strawberries and creamy almond butter. Drizzle with raw honey and top with additional fresh strawberries and dried coconut, if desired. Enjoy!

The Creamiest Instant Pot Oatmeal with Sweet + Savory Versions — warmandrosy.com

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Creamy Miso Oatmeal with Garlicky Spinach + a Jammy Egg

  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 1 serving 1x
Print
Pin

Scale

Ingredients

  •  1 cup prepared Creamiest Instant Pot Oatmeal (see recipe above)
  • 1.5 tsp white miso paste
  • 2 tsp ghee
  • 2 cups baby spinach
  • 1 garlic clove, peeled and minced
  • 1 soft-boiled egg, preferably pasture-raised (see notes for how I cook my egg)
  • Optional: coconut aminos for drizzling (or tamari or soy sauce) and red pepper flakes (I used Aleppo pepper) 

 


Instructions

  

  1. Heat ghee in a small sauté pan. Add garlic and sauté for about a minute, until fragrant. Add spinach and a small pinch of salt. Sauté until spinach is wilted but still retains some of its freshness and bright green color. This will only take about 1-2 minutes. Remove from heat.
  2. Meanwhile, if using leftover oatmeal, reheat oatmeal with a little nut milk of choice (it will soak up more moisture while stored in the fridge, so you will need additional milk to reheat). Stir in miso paste until dissolved. 
  3. Top oatmeal with the sautéed greens and a jammy egg. Drizzle with coconut aminos and sprinkle with red pepper flakes. Enjoy!

 


Notes

To cook a jammy egg: bring a small saucepan of water to boil over high heat. When the water comes to a rolling boil, gently place the egg in the water. Set a timer for 6.5 minutes. While the egg cooks, prepare an ice bath by filling a small bowl with ice water. When the timer is up, immediately transfer the egg to the ice bath with a slotted spoon. Once egg is cooled, peel and enjoy!

Note: for me, 6.5 minutes yields the perfect balance between runny and jammy yolks, but feel free to do 6 or 7 minutes, depending on your preference. The size of your eggs and their temperature also impact cooking time. I use large eggs, straight from the fridge. You can prepare a large batch of jammy eggs to have on hand for a few days. 

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Filed Under: Breakfast, Food & Drink Tagged With: almond butter, breakfast, cardamom, ghee, instant pot, miso, oatmeal, porridge, savory breakfast, spinach, strawberry

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About Warm & Rosy

Hello! Welcome to Warm & Rosy. I’m Maggie — a writer, photographer, recipe-developer, mother, activist and lawyer. This blog is my cozy space dedicated to nourishing food, simple wellness and living with intention.

I am passionate about food that nurtures body, mind, planet and community. Here you will find vibrant recipes from my home kitchen that celebrate nutrient-dense, whole food ingredients and the season’s bounty. You will not find “diet” recipes or restrictive ways of eating... Read More…

Let’s connect!

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  • Get out the vote: 7 actions to take from the comfort of your home
  • Broccoli + Goat Cheese Frittata
  • Quinoa with White Beans, Chicken Sausage + Kale
  • Pesto Turkey Meatballs with Goat Cheese Polenta
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  • Roasted Butternut Squash and Red Lentil Soup with Coconut + Crispy Kale

Instagram

"Real change, enduring change, happens one step at "Real change, enduring change, happens one step at a time.” RBG
.
It’s National Voter Registration Day. Are you registered? 2020 has been a punishing year, but it can end as the year we turned things around and saved our democracy and planet (that is truly what is at stake). Make every minute count until Nov. 3. RBG did to the very end. Here are four things to do NOW:
.
(1) VOTE. Make sure you and everyone in your circle are registered to vote. Then, make a voting plan, and give yourself extra time.Text VOTER to 26797.
(2) DONATE. We must flip the Senate. Donate to the @votesaveamerica Get Mitch or Die fund, which splits donations among key senate races throughout the country. They have raised over $20 million since the news of RBG!
(3) VOLUNTEER. Adopt a swing state through @votesaveamerica . Write letters to low-propensity swing state voters through @votefwd . Volunteer to be a poll worker through @powerthepolls 
(4) SPEAK. Use whatever platform you have, be that a social media following, a large group of friends or your immediate family to make sure people understand the importance of this election and what is on the line. Now is not the time to shy away from talking about “politics.”
.
Wake up on November 4th knowing you did everything you could at this historic moment. What is your reason to fight? I promise, giving a damn feels way better than apathy.
Moving Forward 〰️ Over the last couple of week Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
〰️
Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
〰️
To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.
MUTED — I stand in solidarity with those protest MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
.
More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
.
Art by @brandychieco .
 #amplifymelanatedvoices
Dark chocolate sprinkle bark w/ pretzels, dates a Dark chocolate sprinkle bark  w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
.
We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
.
RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
.
(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!
A cozy quarantine meal = this chickpea masala stew A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome
Cake, cookies and bread have their own prominent c Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
.
If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!
I hope everyone is hanging in there. This Quinoa w I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
.
Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
.
RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
.
(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!
St. Patrick’s Day feels very different this year St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
.
RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
.
1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!
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Some posts on Warm & Rosy contain contextual affiliate links, which means that if you click on one of the product links and make a purchase, I’ll receive a small commission.

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About W & R

Hello! Welcome to Warm & Rosy – a cozy space dedicated to healthfully indulgent food and stylishly nontoxic living. Read More…

Instagram

"Real change, enduring change, happens one step at "Real change, enduring change, happens one step at a time.” RBG
.
It’s National Voter Registration Day. Are you registered? 2020 has been a punishing year, but it can end as the year we turned things around and saved our democracy and planet (that is truly what is at stake). Make every minute count until Nov. 3. RBG did to the very end. Here are four things to do NOW:
.
(1) VOTE. Make sure you and everyone in your circle are registered to vote. Then, make a voting plan, and give yourself extra time.Text VOTER to 26797.
(2) DONATE. We must flip the Senate. Donate to the @votesaveamerica Get Mitch or Die fund, which splits donations among key senate races throughout the country. They have raised over $20 million since the news of RBG!
(3) VOLUNTEER. Adopt a swing state through @votesaveamerica . Write letters to low-propensity swing state voters through @votefwd . Volunteer to be a poll worker through @powerthepolls 
(4) SPEAK. Use whatever platform you have, be that a social media following, a large group of friends or your immediate family to make sure people understand the importance of this election and what is on the line. Now is not the time to shy away from talking about “politics.”
.
Wake up on November 4th knowing you did everything you could at this historic moment. What is your reason to fight? I promise, giving a damn feels way better than apathy.
Moving Forward 〰️ Over the last couple of week Moving Forward 〰️ Over the last couple of weeks I have realized that I have a lot more work to do in unpacking my own privilege and understanding the depths of racial injustice in our society. For far too long, I operated under the mistaken notion that my progressive politics was enough in the fight for racial justice. Feminism, climate activism…those were my lanes, I thought. I believed racial justice wasn’t my lane. This notion was emblematic of my own privilege, and it was wrong. Human rights should be the main highway on which all of these lanes travel toward a more just and equitable planet. 〰️
On this small platform, I discuss food and wellness, and I have gotten comments that I should “focus on that.” Well, what is “wellness" without an underpinning of basic human rights for all? How do we promote eating healthy, nourishing food, without acknowledging that access to such food is disproportionately limited in communities of color? Wellness should be as much outward-looking as it is inward-looking. I hope to continue exploring these intersections in my content moving forward. If you get my newsletter, this space will be more like that — reflective of the bigger picture. There will still be pretty pictures of food, but there will also be something more. I am still figuring out what that will look like.
〰️
Of course, the real work of anti-racism happens behind the squares of Instagram, and not just while it is trending, but every day. I commit to doing the work within myself and my own family, and taking action. It may be uncomfortable to discuss (it is for me), but I invite you into my discomfort in the hope that we can learn and grow together.
〰️
To my Black readers, I hope you find the rest and peace you deserve, now and always. Lots of love to all.
MUTED — I stand in solidarity with those protest MUTED — I stand in solidarity with those protesting racial violence and systemic oppression across our country. This week, I am muting my regular content and will continue to amplify voices of anti-racism and social justice.
.
More importantly, with open eyes and ears and a great deal of humility, I will commit to actively engaging in anti-racism by educating myself and my family, donating to racial justice causes, supporting BIPOC owned businesses and pressuring businesses and governments to bring about systemic change. Not just today or during the current media cycle, but every day. Join me — let’s get to work.
.
Art by @brandychieco .
 #amplifymelanatedvoices
Dark chocolate sprinkle bark w/ pretzels, dates a Dark chocolate sprinkle bark  w/ pretzels, dates and coconut ✨ A sort of edible representation of our time in quarantine — messy, bittersweet + fueled by lots of snacks.
.
We made it through week 7, and I am grateful for our health, relative sanity and a sunny weekend ahead. To celebrate, make this chocolate bark. It’s very easy, a good activity for kids and we all deserve a little treat. Recipe below.
.
RECIPE:
12 oz. dark chocolate chips
1/2 cup crushed pretzels (I love @quinnsnacks )
1/3 cup dates, pitted and chopped
1/4 cup coconut flakes
2 tbsp sprinkles
Pinch of flaky salt
.
(1) Melt the chocolate in the microwave on 50% power at 30 second intervals, stirring in between, until ALMOST melted. Continue stirring until all chocolate is melted.
(2) Spread the chocolate with a spatula evenly onto a baking sheet lined with parchment paper until it’s about 1/4” thick. Sprinkle evenly with the toppings.
(3) Place the baking sheet in the refrigerator for about 20 minutes until hardened. Break into shards and enjoy!
A cozy quarantine meal = this chickpea masala stew A cozy quarantine meal = this chickpea masala stew with tomato + coconut ✨Canned chickpeas, gussied up with some other pantry all-stars for a rather glam stew. Recipe link in bio. #stayhome
Cake, cookies and bread have their own prominent c Cake, cookies and bread have their own prominent category in our food pyramid these days. An evening slice of cake is currently my go-to form of self-care. How are you doing? We’re simply trying to take each day as it comes, lower expectations and find little joys where we can. #safeathomenotstuckathome
.
If you can get your (gloved) hands on some rhubarb this week, make this cake. It’s the Plum Almond Cupcake recipe from my blog (linked in bio), made into one larger cake with rhubarb swapped in for the plums. .
RECIPE NOTES: If you don’t have millet, just use more all-purpose or almond flour. If you also don’t have almond flour, use all all-purpose (spooned, leveled and sifted). I also added 1 tsp cardamom, the zest of 1 orange and a 1 in. knob of ginger, grated. I folded into the batter a heaping cup of chopped rhubarb and topped the cake with long, thin slices of more rhubarb. If you don’t have rhubarb, apples, pears, frozen berries, etc. would also be delicious. Don’t forget the sprinkle of sugar on top — it yields a lovely crunch. I baked in an 8 inch square pan. Enjoy!
I hope everyone is hanging in there. This Quinoa w I hope everyone is hanging in there. This Quinoa with White Beans, Chicken Sausage + Kale is an easy one pot dinner we make weekly. It’s quick, nourishing and ripe for adaption to your pantry/fridge — perfect for right now. Recipe below and follow along in my stories. Take care 🖤
.
Tips: Vegetarian? Leave out the sausage and sub in another can of white beans or add sweet potato (diced small so it cooks through (1/4”)). Don’t have white beans? Sub in any canned or cooked bean. Don’t have kale? Sub in any hearty green, fresh or frozen. Top with crumbled goat cheese or any cheese hanging out in the back of your fridge…or none!
.
RECIPE:
3 tbsp olive oil
1 sm yellow onion, finely chopped
1 tbsp fresh rosemary, minced (if you have it)
12 oz chicken sausage, sliced
1 tbsp dijion mustard
1 tbsp apple cider vinegar
1 cup quinoa (I prefer tricolor or red), rinsed and drained
1 can white beans, drained and rinsed
2 cups broth, chicken or veggie
4 cups kale, roughly chopped
2-4 oz crumbled goat cheese
Salt and pepper
.
(1) Heat oil in a large pan (that has a fitted lid) over medium heat. Add onion and a pinch of salt and pepper and cook for a few minutes until starting to soften. Add rosemary and sausage. Cook for about 5 more minutes until browned, flipping and stirring occasionally. Add mustard and vinegar to deglaze pan, scraping up any brown bits.
(2) Stir in quinoa, white beans and broth and another pinch of salt and pepper. Bring to a boil, reduce heat to low, cover and cook for 12 minutes. Stir in kale, cover again, and cook for 3-5 more minutes until tender. Remove from heat. Taste for seasoning and add more salt and pepper to taste.
(3) Serve topped with crumbled goat cheese, any fresh herbs you may have on hand and a hunk of crusty bread. We also love this with roasted sweet potatoes. Enjoy!
St. Patrick’s Day feels very different this year St. Patrick’s Day feels very different this year, but even in this time of social distancing may we remember our common humanity and lift each other up in any way we can. Here’s my recipe for wholesome Irish Soda bread — it’s a very forgiving recipe that makes for a great activity for homebound kids. Take care! 🍀🌈
.
RECIPE
2 cups whole wheat flour
1 1/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar
1 tsp sea salt
1 1/2 tsp baking soda
3/4 cup raisins
5 tbsp cold butter, diced
1 1/2 to 1 3/4 cup buttermilk or kefir
1 egg
.
1) Preheat oven to 375.
2) In a large bowl, mix together dry ingredients.
3) Using your finger, a fork or a pastry cutter, work the butter into the dry ingredients until evenly distributed and mixture resembles coarse sand.
4 ) Whisk together the egg and buttermilk and pour into the dry ingredients. Stir with a large spoon just until combined (don’t over mix, which may prove impossible if kids are “helping”). If mixture is dry, add more kefir/buttermilk little by little. The dough should be soft and slightly sticky, but not wet and no raw flour visibly remaining.
5 )Turn out the dough onto a sheet of parchment paper dusted with flour. Lightly coat your hands in flour, then shape the dough into a round loaf. Optional: sprinkle with rolled oats and turbinado sugar for a little crunch. Cut a cross in the center of the dough. Transfer to baking sheet (on the parchment to minimize clean-up). Bake for 40-50 minutes, until nicely browned and it sounds hollow when tapped. Enjoy with butter, flaky salt and a drizzle of honey!
Wash your hands, avoid crowds, **listen to the exp Wash your hands, avoid crowds, **listen to the experts** and make cookies. Probably a triple batch. If you’re homebound, at least you’ll have cookies. These are chewy almond butter spelt chocolate chunk cookies, and they are magical. The recipe is below. Stay healthy!
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RECIPE
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1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1/4 cup almond butter
1 tsp vanilla
1 egg
1 cup almond flour
1 cup spelt flour (or whole wheat/ AP)
1/2 tsp baking soda
1/2 tsp sea salt
6 oz. chopped dark chocolate (about 1 heaping cup)
Flaky salt for topping
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(1) Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, mix together dry ingredients and set aside. Beat butter, sugars and almond butter on high until light and fluffy (a few minutes). Scrape down the sides, add vanilla and egg and beat again until well-combined. Add dry ingredients in thirds, mixing until just combined. Stir in chopped chocolate. Refrigerate dough for at least 15 minutes or up to overnight to allow the dough to firm up a bit.
(2) Scoop dough by the heaping tablespoon onto baking sheets, spacing cookies 2 inches apart. Sprinkle with flaky salt. Bake for 12-15 minutes until lightly browned, rotating baking sheets halfway through baking. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
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