Berries 'N Cream Oatmeal

Do you remember Creme Savers? Those little circular candies that looked like colorful versions of the free after-dinner-peppermints that restaurants serve, but taste like a vanilla-berry milkshake? I was a little obsessed for a while.

Now I haven't eaten these tiny treats for almost a decade, but for whatever reason, I recently woke up with a hankering. However, as a bowl full of candy is not usually my first breakfast choice (and we had none in the house), I decided to harness my craving on a bowl of oatmeal.

And it was incredible. Ok, I'm just going to say it. It was the best oatmeal I've ever made (not including cookies; they obviously don't count).

Oh, and bonus points. Fresh berries and yogurt are actually nice to your body. A bowl of this oatmeal first thing in the morning will keep you full, happy, and energized until lunchtime.

I can't say the same for it's sugar-happy counterpart.

So here you go. Happy breakfasting!

Berries 'N Cream Oatmeal
-1/2 cup old fashioned oats
-1/4 cup full fat, pain Greek yogurt
-1/2 cup mixed berries (I used blueberries and sliced strawberries)
-honey for drizzling

Bring 1 cup of water or milk to boil. Add oats. Reduce heat to medium and cook for 5 minutes. Stir in yogurt and berries, and drizzle with honey to taste. Devore!

Mushroom and Leek Frittata (from Bon Appetit)

Sometimes you just need brinner. (Or a group of your friends happen to be getting together with brinner as the night's theme.) Either way, breakfast for dinner is a thing to relish. I'm certainly not alone in this idea.

Why do you think Denny's sells breakfast all day?
Breakfast food is incredibly, that's why.

That being said, for our lovely little get together this evening, I decided a frittata would be a perfect addition for the nighttime, morning feast.

It went wonderfully with the piles of bacon, waffles, breakfast casseroles (and don't forget the screwdrivers!), which crowded our friend's counter. I left full and quite happy.

Mushroom and Leek Frittata (adapted from Bon Appetit)

• 2 Tbsp Olive Oil, divided 
• 2 Medium leeks, chopped (white and pale green parts only)
•  8 oz baby bella mushrooms, thinly sliced 
• 12 large eggs 
• 1/2 plain non fat greek yogurt* 
• 2 Tbsp chopped flat leaf parsley 
• 3/4 cup shredded Fontina cheese, divided 
• kosher or sea salt, and fresh ground pepper 

* can be substituted for sour cream or creme fraiche

Preheat oven to 350˚ and place rack in upper third. Heat 1 Tbsp oil in large, non-stick, oven-proof skillet over medium heat. Add leeks and cook until soft, 4-5 minutes. Add mushrooms and continue to cook, stirring often, 8-10 more minutes, or until all liquid has evaporated.

While vegetable are cooking, whisk eggs, yogurt, and parsley in medium bowl, Stir in cheese and season with salt and pepper to taste.

Increase heat to medium high. Add additional tbsp of oil to vegetables. Pour egg mixture over and shake to make sure it is evenly distributed. DO NOT STIR. Let cook until edges are set, 4-5 minutes. 

Sprinkle remaining 1/4 cheese over frittata and transfer to oven. Bake until golden brown and center is set. 25-30 minutes.

Enjoy!


Do you know what the best part is about having breakfast for dinner?

Your breakfast is waiting for you when you wake up!

Baked Pumpkin Oatmeal

I have been on a pumpkin kick. This is partially due to my completely irrational obsession with fall; partially due to the fact that I have an opened can of pumpkin puree and I need to use it. From bread to hummus, our house has been pumpkin infected.

So this morning when I woke up to an overcast grey world on the verge of storm, I suddenly realized I was absolutely sick of pumpkin.

Yea...

That would happen.

Maybe I'll be sick of pumpkin after Thanksgiving. Or everyone else around me will become so sick of me making pumpkin-ridden goodies, that I'll forced to face my orange habit, and step back. Until then, watch out!

In any case, we aren't there yet. For today, here is some yummy baked pumpkin oatmeal.
I still have some pumpkin puree left in my massive can. Ideas? I'm thinking granola might be next...

Baked Pumpkin Oatmeal

1 cup old fashioned oats
1/4 cup flax
2 cups of milk (I used almond)
1/3 cup pumpkin puree
1 apple (I used honey crisp), chopped
1 tsp vanilla extract
1 tsp cinnamon
2 tsp pumpkin pie spice
2 Tbsp maple syrup
2/3 cup pecans, chopped
dash of salt
brown sugar, for sprinkling

Preheat oven to 350˚

In a large bowl, mix together all ingredients except brown sugar. Pour into greased 9" in pan (round or square), and bake, uncovered, for 30-40 minutes, checking at 5 minute intervals after 30 minutes. Once done, turn the oven to broil, sprinkle with brown sugar, and return to oven for additional 5 minutes. Remove from oven and let cool for 5-10 minutes.

Then you should scoop it into a bowl,

Plop down at your kitchen table,

And enjoy your saturday morning with a mouth full of pumpkin, brown sugar goodness, and a good read.

Pumpkin Feta Hummus

Fall is officially here. At least that is what the calendar tells me. Nevermind the lingering 90˚ temperatures here in Texas. The calendar tells me it is fall, so I'm pumped.

The season is, without question, the absolute best time of year. This is an indisputable fact. Think about it. 

Football. Colors. Apple cider. Leaves. Scarves. Cinnamon. Pumpkins. Knit socks. Hiking. Football! Squash. Thunderstorms. Sweaters. Soup. Octoberfest. Hay rides. My birthday. Thanksgiving.

 I could go on, but do I really need to? Fall clearly speaks for itself.
With my recent injection of fall excitement, I've been completely beside myself. Utterly giddy.

This is normal. If you don't experience this, you should seek medical attention immediately. 

Accompanying my high dose of autumn glee has been a very fall forward kitchen. From spiked apple cider, to pumpkin pancakes, and don't even get me started on all the fun oatmeal varieties, but my personal favorite so far has been this pumpkin feta hummus.

It's tangy, creamy, with just enough pumpkin to remind you that you are in the best season of the year. And it may just be the perfect accompaniment to watching the beastly locks of Troy Polamalu fly across the field and sieze his prey.
Or, if for some strange you reason do not enjoy this great American pastime, I suppose it would taste just as good as an everyday snack.

Either way, here it is:

Pumpkin Feta Hummus

1 can (15 oz) garbanzo beans, drained
1 can (15 oz) pureed pumpkin
3 Tbsp Tahini
2 Tbsp orange juice
1 Tbsp Olive oil
1garlic clove, minced
1/3 cup feta crumbles (plus 1-2 Tbsp more for garnish)
***
2 Tbsp fresh (or 1 Tbsp dried) flat leaf parsley
1 tsp salt
1tsp ground cumin
1/2 tsp paprika (plus more for garnish)
1/4 tsp red pepper flakes
1/8 tsp ground chipotle

Place all ingredients in a food processor and puree until smooth. Transfer to a serving bowl and sprinkle with paprika and Feta crumbles. Serve with pita chip and/or veggies.

***NOTE: All seasonings measurements are estimated, done to taste as I went along. Play with the amounts (and types of) to make it just how you like it. After all, half the fun of cooking is discovering new flavors.

Oh, and make a list of all the things you really, really, really like about a certain person. Then give it to them.
I mean, why not?

Improv Flatbread

Today was a recipe group day.

What is recipe group? 

It is a wonderful excuse a few friends and I use to get together, cook (and eat) copious amounts of food, and simply hang out, doing nothing in particular. 

Recipe group always has a theme. Like a costume party for your food. Today, it was apples. 

Apples...apples...what will I make?

I'm guessing there will be quite a few apple desserts, so I decide on something savory. 

I have bread dough in the fridge. Perfect. 

I'll make flat bread with apples, figs, gorgonzola, and maybe a dusting of arugula. Great.
I just need to run to the grocery store for the toppings and I'm golden.  

Roll out the dough. Preheat the oven. Grab my purse. 

....

..

.

Where is my purse?

Seriously. Where the hell did it go?

Oh I know, I must have left it in the car. Walk outside. Wait. Where is the car?! S@%! We totally left the car at our friend's dorm Friday night. 

*Please disregard the fact that this went unnoticed for an entire Saturday.*

Well how in the world will I get to the grocery store now? (The time is now 1:40. Our apple infested shindig starts at 2.) Eeefffffff. Ok, it's fine. I'll take the bike. 

Get to store. Grab the stuff I need. Get to the register. 

My wallet.. is in my purse.. which is in the car. SH***%*$@#!!!! 

At this point, I need to remind myself that crying is 100% inappropriate, especially in public. Right. 

Ride home. It's now 2:00 and I have nothing to show for myself except some dough rolled out on the counter. 

I decide showing up late, with something not apple, is better than showing up with nothing. I revert to my father's method for cooking: raid your kitchen and throw it all in the mix. 

Here is what I have:

- 1 Squash

- Garlic

- Hunk of Gruyere 

- Teeny tiny chunk of Romano 

It's going to have to work. 

Oddly enough, it did. 

I showed up over 30 minutes late with a completely apple-free recipe. Thankfully, my friends were gracious enough to accept my late self, and the only person who seemed worried about my apple-less flatbread was me. 

So here it is. 

Improv Flatbread

- 1 large piece of whole wheat or white bread dough (whole wheat recipe coming soon), rolled or pressed about 1/4 inch thin onto a greased cookie sheet or baking stone

- 1-2 Tbsp of olive oil (depending on size of dough ball)

- 2 cloves garlic, minced

- 1 zucchini, sliced thin

- 1/2 cup Gruyere, grated or sliced thin
- 2 Tbsp shaved Romano

- salt 

- pepper

- honey

Directions

Preheat oven to 400˚ with rack placed in upper third part of oven. 

Slash flatbread with knife and bake for 10 minutes. Remove and spread oil and garlic over entire surface. Sprinkle with zucchini, cheese, salt, and pepper. Bake for another 10 minutes. Remove. Sprinkle with Romano, and drizzle lightly with honey. 

Devour with friends.