Wednesday, March 31, 2010

Elvis Oatmeal

Long time no blog! I'm here, and we are still eating, just not anything terribly exciting. (Though I do have a few backlogged items that I'll get to ASAP.) Dan got a new job 4 weeks ago teaching Middle School social studies at a charter school, which has proved to be a very challenging task. He has spent countless hours toiling at the computer leaving me with almost all of the housework, zero computer time, and a lot less sleep. I been so tired and lacking any serious motivation, but we're adjusting and getting used to things now, and I'm regaining my zeal for the hunt...for recipes! Last week I discovered a new blog (Kath Eats Real Food) that became an instant favorite. The author is my age, an RD student, and is devoted to healthy eating. I love it. She takes her oatmeal very seriously, and inspired me try something new. I already eat oatmeal for breakfast at least 4 times a week, so this simple modification was the perfect way to ease back into my culinary creativity. I have been trying to find ways to incorporate a wider variety of seeds, grains, and nuts into my diet and oatmeal is the perfect vehicle, especially when topped with Trader Joe's Valencia Peanut Butter with Roasted Flaxseeds, which I discovered on my last trip. Since PB is another staple in the Amy diet-I don't know what I would do if I had a peanut allergy-I can kill two birds with one stone (not that I'd want to). I highly recommend this product as a baby step into the world of flax seeds, since they are deliciously coated in healthy, natural peanutty goodness.

Elvis Oatmeal
inspired by KERF

For 1 smallish serving:

1/3 c. quick cooking oats
1/3 c. water
1/3 c. organic, skim milk
1/2 of a medium banana, mashed
1 tsp. mini chocolate chips
brown sugar
peanut butter

1. Combine water and milk in a small sauce pan and bring to a simmer over medium heat.
2. Stir in oats and cook for 1-2 minutes. Add mashed banana and cook for an additional 2-3 minutes or to desired consistency.
3. Serve topped with a dollop of peanut butter, sliced banana, chocolate chips, and a sprinkle of brown
So filling I couldn't even finish the bowl.

Wednesday, March 3, 2010

Mexican Breakfast with Tomato Avocado Salsa

This is one for the rotation. I want to eat it everyday. We were literally head-over-heels in love at first bite,'s a complete meal. Not a side, not a dessert as I seem to have been making these days. However, the following is more of a guide than a recipe, a little of this a little of that-I warned you. This "guide" was adapted from a cookbook (more on that later) that I got for Christmas and have been dying to use. This dish just makes me even more excited to try more. Think a cleaner, brighter, simpler huevos rancheros. The salsa was the key; my own, crazy simple, yet euphoria-inducing little concoction. Instead of a rich tomato and onion stew-like sauce, the salsa brings a fresh flavor to the mix, the best part being the major kick of lime.

Mexican Breakfast
adapted from The Family Chef, the recipe titled:
"jill's favorite mexican breakfast"

4 corn tortillas
canola or peanut oil for frying
1 c. black beans (from a can), drained and rinsed
garlic powder
salt and pepper
1 c. shredded cheese - we used a combo of colby-jack and cheddar
4 eggs, fried, poached, basted, scrambled whatever you prefer

1. Prepare the salsa (recipe below). Set aside.
2. Preheat a tablespoon or two of oil in a skilled over medium-high heat. You can test the oil by putting a strip of tortilla in it. Once it sizzles and bubbles, the oil is hot enough. Fry one tortilla at a time until golden brown and crispy. Remove tortilla from the pan and place on a plate or cookie sheet lined with paper towels.
3. In a microwave-safe bowl, season the beans to taste with a sprinkle of cumin, garlic powder, salt and pepper and smash them up with a fork or potato masher. Microwave for 30 seconds to 1 minute until hot. (You can do this on the stove too, but I was trying to save a little time.)
4. Divide the crispy tortillas onto plates. Spread 1/4 c. of beans on each tortilla. Add cheese, dividing evenly.
5. Place one egg on each tortilla. The heat from the eggs and beans will melt the cheese.
6. Top each one with a spoonful of salsa. Enjoy!
Serves 2-4

Tomato Avocado Salsa

1 avocado, diced
2 tomatoes, seeded and diced
1 clove garlic, crushed
the juice if 1/2 a lime
onion powder and salt and pepper to taste

I cut into this one, but Dan likes to pick them up like a piece of pizza.