I love steel cut oats. I love that they're hearty and a little chewy and so much better than their rolled cousins. Rolled oats deserve their own love, but steel cut is the best for breakfast!
This recipe is reminiscent of the instant Quaker raspberry and cream oatmeal that I used to eat by the box as a kid. But I have to say this recipe is far, FAR better!
Raspberry and cream oatmeal
2 tsp. butter
1/2 c. steel cut oats
1-1/2 c. water
2 Tbsp. brown sugar (not packed)
1/2 tsp. cinnamon
1/2 c. fresh raspberries
cream or milk to taste
Melt the butter in a sauce pan. Pour in oats and stir to coat evenly with butter. Toast the oats over medium heat, stirring occasionally, until they are fragrant and lightly brown. Pour in water and bring to a boil. Simmer over medium heat for 10-15 minutes or until much of the water is absorbed and they are nearly cooked. Mix in the raspberries, brown sugar and cinnamon. Break up the raspberries a little, and cook another 5 minutes or so until the oats are cooked. Serve with cream. Makes 2 servings, or 1 serving for a really hungry person!
Monday, May 24, 2010
Saturday, May 22, 2010
Bento #13 - Snack bento
As yesterday at the conference proved, I wouldn't need a big bento to supplement the lunch with healthful foods. Today, I packed a snack bento instead. I took the two "sidecars" from our ECOlunchbox bentos. I filled one with blueberries. The second one I packed with two Laughing Cow Babybel's and one Laughing Cow Wedge, and then poured in habanero BBQ almonds to fill in the gaps.
I did discover that the Stampmill in Lead is a pretty sweet restaurant. We had a limited choice of food; since there were 40 people that descended on the restaurant all at once they only gave us three choices. The Teriyaki steak tips were flavorful and tender. I've only stolen steak tips off other people's plates before - this was my first experience with a plate of them. They sauteed bell peppers and onions to go with the steak tips, and we got a pretty good sized portion plus potato and side salad. Very tasty. The environment was pretty awesome too - they had a nice bar band playing. It was a couple guys and acoustic guitar with only a vocal mic. You could easily talk over them, but they played a lot of good old country, rock, Beetles, etc. I'll have to check out the Stampmill again - when I have a chance to look at the real menu. =)
I did discover that the Stampmill in Lead is a pretty sweet restaurant. We had a limited choice of food; since there were 40 people that descended on the restaurant all at once they only gave us three choices. The Teriyaki steak tips were flavorful and tender. I've only stolen steak tips off other people's plates before - this was my first experience with a plate of them. They sauteed bell peppers and onions to go with the steak tips, and we got a pretty good sized portion plus potato and side salad. Very tasty. The environment was pretty awesome too - they had a nice bar band playing. It was a couple guys and acoustic guitar with only a vocal mic. You could easily talk over them, but they played a lot of good old country, rock, Beetles, etc. I'll have to check out the Stampmill again - when I have a chance to look at the real menu. =)
Friday, May 21, 2010
Bento #12, Caraway Pork Chops and Free Food
Even though I haven't posted in a while, on March 12, I did make the Caraway Pork Chops from Bon Appetit. They were Delicious with a capital D. I honestly think the cabbage was the best part - but the chops were pretty darn tasty on their own.
Caraway Pork Chops with Sweet-and-Sour Red Cabbage
This recipe is adapted from the February 2010 issue of Bon Appetit.
1 teaspoon caraway seeds
1/2 teaspoon ground allspice, divided
3 boneless pork loin chops
1 tablespoon (scant) olive oil
2 slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
3-4 cups thinly sliced red cabbage from half of a medium head
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2 1/2 tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
Sprinkle caraway, 1/4 teaspoon allspice, salt and pepper on both sides of pork chops. Cook bacon in olive oil until the bacon is nice and crisp. Transfer to plate. Add chops to drippings in skillet and saute until cooked through. Transfer chops to a plate and tent with foil. Deglaze the pan with a little chicken broth. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is done to your liking, about 10 minutes. Mix in bacon. Season with salt and pepper. Divide pork and cabbage between 2 plates, or 3 if you're feeding a Karen. =)
I had the great opportunity to head home for a few days - so I haven't packed a lunch in a while. But! Today and tomorrow, we have a collaboration meeting in Lead and I packed a veggie bento just in case. Last year, lunch was sandwiches, pasta salad and lots of highly refined carbs. I decided lunch would be better with veggies instead of chips and cookies. It turned out pretty sweet: half of a red pepper, half of an orange pepper, a bunch of English cucumber, carrots, edamame and a couple of cheese wedges tucked into my ECOlunchbox. The "sidecar" was packed with raspberries and blackberries. It's cute!
Despite my preparations, the lunch offered at the conference was tasty and not filled with tons of sugar and refined carbs. So far, I've only eaten the berries and a little of edamame. That's okay... the veggies will get eaten. Mmm, veggies.
The free supper that I picked tonight is Teriyaki Steak Tips at the Stampmill in Lead. Mmm, free food... If I'm really lucky, the drinks will be free too!
Caraway Pork Chops with Sweet-and-Sour Red Cabbage
This recipe is adapted from the February 2010 issue of Bon Appetit.
1 teaspoon caraway seeds
1/2 teaspoon ground allspice, divided
3 boneless pork loin chops
1 tablespoon (scant) olive oil
2 slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
3-4 cups thinly sliced red cabbage from half of a medium head
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2 1/2 tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
Sprinkle caraway, 1/4 teaspoon allspice, salt and pepper on both sides of pork chops. Cook bacon in olive oil until the bacon is nice and crisp. Transfer to plate. Add chops to drippings in skillet and saute until cooked through. Transfer chops to a plate and tent with foil. Deglaze the pan with a little chicken broth. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is done to your liking, about 10 minutes. Mix in bacon. Season with salt and pepper. Divide pork and cabbage between 2 plates, or 3 if you're feeding a Karen. =)
I had the great opportunity to head home for a few days - so I haven't packed a lunch in a while. But! Today and tomorrow, we have a collaboration meeting in Lead and I packed a veggie bento just in case. Last year, lunch was sandwiches, pasta salad and lots of highly refined carbs. I decided lunch would be better with veggies instead of chips and cookies. It turned out pretty sweet: half of a red pepper, half of an orange pepper, a bunch of English cucumber, carrots, edamame and a couple of cheese wedges tucked into my ECOlunchbox. The "sidecar" was packed with raspberries and blackberries. It's cute!
Despite my preparations, the lunch offered at the conference was tasty and not filled with tons of sugar and refined carbs. So far, I've only eaten the berries and a little of edamame. That's okay... the veggies will get eaten. Mmm, veggies.
The free supper that I picked tonight is Teriyaki Steak Tips at the Stampmill in Lead. Mmm, free food... If I'm really lucky, the drinks will be free too!
Tuesday, May 11, 2010
Bento #11 - Tomato soup and rye bread
I'm not sure that today's lunch can qualify as bento - I grabbed a half-eaten container of tomato soup from the fridge, a few slices of dense rye bread, and a couple of Laughing Cow cheese wedges, stuffed them in my backpack, and called it good. Bento or not, it's perfect for the weather today. Apparently the weather gods decided we didn't get enough moisture this year and they're trying to drown us. They're not trying to do it quickly, mind you... it's just inches of rain accumulating over a course of several days. In 40 degree weather. WTF.
Back to the food - Rubschlager rye (either the square stuff or the Ryeola) is amazing. It's thick, hearty, and delicious. I will admit that it doesn't make the best reuben sandwiches, but it's perfect in almost every other conceivable way. If only I could master baking bread like that...
Supper last night wasn't pork chops like I had planned - Karen's dad was in town, so we went to the Firehouse for foodage to hang out with Bill, Karen and two of her kids. Besides, I was so hungry after swimming, I was completely indifferent to the source of our supper - I just wanted food. I "settled" for the buffalo bleu cheese burger and cottage cheese. Mmmm.
Today, I found a recipe on Bon Appetit that looks delicious, and I've decided will work equally well with pork chops: Caraway Chicken Breasts with Sweet and Sour Red Cabbage. Besides, it's cold enough that red cabbage won't seem out of place! We'll see if I make it to the store tonight after swimming...
Back to the food - Rubschlager rye (either the square stuff or the Ryeola) is amazing. It's thick, hearty, and delicious. I will admit that it doesn't make the best reuben sandwiches, but it's perfect in almost every other conceivable way. If only I could master baking bread like that...
Supper last night wasn't pork chops like I had planned - Karen's dad was in town, so we went to the Firehouse for foodage to hang out with Bill, Karen and two of her kids. Besides, I was so hungry after swimming, I was completely indifferent to the source of our supper - I just wanted food. I "settled" for the buffalo bleu cheese burger and cottage cheese. Mmmm.
Today, I found a recipe on Bon Appetit that looks delicious, and I've decided will work equally well with pork chops: Caraway Chicken Breasts with Sweet and Sour Red Cabbage. Besides, it's cold enough that red cabbage won't seem out of place! We'll see if I make it to the store tonight after swimming...
Monday, May 10, 2010
Bento #10 - Tortellini and butter beans with pesto
The semester is OVER! My life is no longer controlled by exams, grading or other miscellaneous deadlines. It's time to develop a new routine - one that includes regular exercise (training for Mt. Whitney), and one that includes healthy food. Ideally, I'd like to lose about 5 lbs while training for Whitney, and that probably implies healthier foods and less alcomohols. Or just more exercise and healthier food... It's almost the right weather to ride bike downtown, sit outside Paddy's or Thirsty's or Bully's with a beer or glass of red wine and enjoy the evening!
Today for lunch I returned to my favorite staple: whole wheat tortellini. It's so easy and delicious. I made 7 tortellini (yes, I counted. It's half a serving.), and filled the rest of my large (330 mL) container with butter beans. I found a jar of pesto in the cupboard and mixed in a heaping teaspoon. I sprinkled the top with grated Romano cheese. The small (250 mL) container was filled with leftover steamed veggies: white corn, asparagus and carrots, and lots of salt and pepper.
When it came time to eat, I realized I should have added salt and pepper to the top container. Pesto has a lot of flavor, but salt and pepper would have completed it. I also couldn't finish the beans. CalorieKing says my packed lunch was about 400 calories. I probably ate 350 of them. Oh well, the rest will be a snack before I workout.
It's rainy and crappy out today, so my plan for the evening is to head to the Y for a swim. And for a post workout meal: pork chops! Mmmmm, pig. I could never, ever be kosher. The pig is just TOO TASTY.
Today for lunch I returned to my favorite staple: whole wheat tortellini. It's so easy and delicious. I made 7 tortellini (yes, I counted. It's half a serving.), and filled the rest of my large (330 mL) container with butter beans. I found a jar of pesto in the cupboard and mixed in a heaping teaspoon. I sprinkled the top with grated Romano cheese. The small (250 mL) container was filled with leftover steamed veggies: white corn, asparagus and carrots, and lots of salt and pepper.
When it came time to eat, I realized I should have added salt and pepper to the top container. Pesto has a lot of flavor, but salt and pepper would have completed it. I also couldn't finish the beans. CalorieKing says my packed lunch was about 400 calories. I probably ate 350 of them. Oh well, the rest will be a snack before I workout.
It's rainy and crappy out today, so my plan for the evening is to head to the Y for a swim. And for a post workout meal: pork chops! Mmmmm, pig. I could never, ever be kosher. The pig is just TOO TASTY.
Saturday, May 1, 2010
White Bean and Chicken Salad, and a delicious lunch
Wednesday this week, I knew I would need to spend a fair amount of time at school working on our exam. I needed a lunch that would stick with me and last... and it had to be something available in my cupboard. I had a can of chicken, but almost no other meat, so chicken it is.
White Bean and Chicken Salad
1 (12 oz) can of chicken
1 (16 oz) can of white kidney beans, or other white bean
1/2 tsp. basil
1/4 tsp. crushed red pepper
1-2 Tbsp. red wine vinegar
salt and pepper to taste
I mixed it all up, cooked 2 oz of whole wheat penne, tossed the penne in olive oil and combined the whole works in my ECOlunchbox with some shredded Parmesan. It was an absolutely delicious (if bland looking) lunch. I couldn't come close to finishing it - which worked out, since I would need to eat later in the day.
The rest of the week was somewhat uneventful food-wise. Back to turkey sandwiches at home.
This morning though, I was tired of turkey. Instead of a turkey sandwich I opted to try out my new silicon egg poachers.
Poached egg with Capicola, Bleu cheese and Rye
1 slice rye bread
2-3 slices of smoked hot capicola
1-2 Tbsp crumbled bleu cheese
1 egg
Boil water and soft poach the egg according to your poacher directions (or if you're talented, poach them without the help of a little silicon cup!) Layer the capicola and bleu cheese over the rye. Microwave for 15-20 seconds to soften the cheese and render some of the fat in the capicola. Put the soft poached egg over top and slice the yolk so the whole thing is covered in runny egg goodness. Serve with coffee. Devour.
Rob thought my lunch smelled funny and wouldn't try it - but he's not a huge fan of stinky bleu cheese. Sad. It was delicious! The bleu cheese I used was pretty powerful, so it did taste largely of cheese. Even with the cheesiness, the saltiness of the capicola and the runny egg made it a deliciously flavorful and rich lunch. No need for extra salt or pepper!
I went to my apartment and picked up my microplane because I want to try this for lunch sometime this week. Mmm. I will admit that the bento project has had me seeking out more creative, and filling lunch options. I like it!
White Bean and Chicken Salad
1 (12 oz) can of chicken
1 (16 oz) can of white kidney beans, or other white bean
1/2 tsp. basil
1/4 tsp. crushed red pepper
1-2 Tbsp. red wine vinegar
salt and pepper to taste
I mixed it all up, cooked 2 oz of whole wheat penne, tossed the penne in olive oil and combined the whole works in my ECOlunchbox with some shredded Parmesan. It was an absolutely delicious (if bland looking) lunch. I couldn't come close to finishing it - which worked out, since I would need to eat later in the day.
The rest of the week was somewhat uneventful food-wise. Back to turkey sandwiches at home.
This morning though, I was tired of turkey. Instead of a turkey sandwich I opted to try out my new silicon egg poachers.
Poached egg with Capicola, Bleu cheese and Rye
1 slice rye bread
2-3 slices of smoked hot capicola
1-2 Tbsp crumbled bleu cheese
1 egg
Boil water and soft poach the egg according to your poacher directions (or if you're talented, poach them without the help of a little silicon cup!) Layer the capicola and bleu cheese over the rye. Microwave for 15-20 seconds to soften the cheese and render some of the fat in the capicola. Put the soft poached egg over top and slice the yolk so the whole thing is covered in runny egg goodness. Serve with coffee. Devour.
Rob thought my lunch smelled funny and wouldn't try it - but he's not a huge fan of stinky bleu cheese. Sad. It was delicious! The bleu cheese I used was pretty powerful, so it did taste largely of cheese. Even with the cheesiness, the saltiness of the capicola and the runny egg made it a deliciously flavorful and rich lunch. No need for extra salt or pepper!
I went to my apartment and picked up my microplane because I want to try this for lunch sometime this week. Mmm. I will admit that the bento project has had me seeking out more creative, and filling lunch options. I like it!
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