1nighthunter
UKC Forum Member
Registered: Jan 2008
Location: USA
Posts: 698 |
Hey guys good to see everyone is ok
OATMEAL WITH APPLES
1 cup steel-cut oatmeal
4 cups water (or slightly less)
4 small apples or pears, washed, cored and chopped (no need to peel them)
Dash cinnamon and /or nutmeg
1 handful walnuts or pecans
Enough milk (soy milk and cow’s milk are both good)
Measure oats into saucepan and add water. In general you want about 1/4 cup oats and one cup water per person. Use less water next time if you like drier oatmeal. Bring to a boil, then simmer “actively” - keep temperature where the oatmeal will bubble a lot but won’t start rising up the pan. Keep pan uncovered and stir every 5 minutes or so. Meanwhile, core and chop apples into four microwave uncovered bowls on high for 4 minutes. When the oatmeal has thickened as much as you like (takes about 15-20 minutes), spoon it into the four cereal bowls, right on top of the apples. Sprinkle with nuts, add milk as you eat it, to keep the thickness just the way you want it. Makes 4 servings.
SWEDISH APPLE PIE
1 large or extra large egg
1/2 cup sugar
1/2 cup whole wheat flour
1 teaspoon baking powder
‘1/2 teaspoon salt
1/2 teapoon cinnamon
1/4 teaspoon vanilla
3 medium-size apples cored and chopped, but not peeled
1 cup chopped nuts (walnuts and pecans are good)
Preheat oven to 350 degrees. Spray a 10-inch pie pan with cooking spray. In a large bowl, beat egg thoroughly with a fork, until it forms a ribbon. Add everything else except apples and nuts and mix thoroughly. Add apples and nuts and mix as well as you can. You’ll wonder if you’ve done something wrong, as it’s a very lumpy mix. But keep going, and mix the best you can. Soon it will all be a very lumpy mix. Soon it will hang together somewhat. Spoon it all into the pie plate and bake at 350 degrees for 30 minutes or until lightly brown. McIntosh, Cortland and other pie apples are best. Mix pears and apples if you like. So much quicker than traditional apple pie - no crust to make or apples to peel.
Serve plain and warm or with a dollop of vanilla frozen yogurt or with plain yogurt mixed with a little maple syrup Serves 6 t0 8.
This salad is best with fresh tomato and corn. If you use quinoa, rinse it first in a strainer to remove any traces of saponin, a bitter coating found naturally on quinoa.
QUINOA CORN SALAD
Dressing:
3 tablespoons fresh lemon juice (juice of one small lemon)
2 tablespoons olive oil
2 tablespoons fresh cilantro or parsley ,chopped
2 stalks scallions, chopped
1 teaspoon minced garlic
1 teaspoon cumin
1/4 cup quinoa, rinsed under water, or bulgur (brown rice)
1/2 cup chicken or vegetable broth
1 can black beans, drained and rinsed
1 tomato, seeded and diced
1 cup fresh or frozen corn (use three ears if fresh corn)
Cook quinoa or bulgur in broth for 12 to 15 minutes, until liquid is absorbed. While grain cooks, mix dressing ingredients in a large bowl. Add drained and rinsed beans, tomato and corn. Cool grain to room temperature, then mix with other ingredients; chill until ready to eat. Makes 4 servings.
MUSHROOM BROWN RICE PILAF
1/2 large onion, chopped
1 cup sliced mushrooms (4 to 5 mushrooms)
1 tablespoon olive or Canola oil
1 cup brown rice
2 cups chicken or vegetable broth
Heat the oil in a large saucepan and brown onion and mushrooms for about 5 minutes. Add 1 cup brown rice and stir to coat grains in oil. Add 2 cups broth, bring to a boil, then turn down to a simmer. Simmer for about 45 minutes or until all liquid is absorbed. Cooking time for whole grain rice varies according to the variety of rice; check package directions.
APPLE BLUEBERRY CRISP
4 apples
2 cups blueberries
1/3 cup whole wheat flour
1 cup regular rolled oats
1 teaspoon cinnamon
1/2 cup brown sugar
4 tablespoons Canola oil
Preheat oven to 350 degrees. Spray an 8x8 or 9x9 dish with cooking spray or rub with butter. Wash, core and chop apples. No need to peel them. Put in cooking dish with blueberries. In another small bowl, mix flour oats, sugar and oil until crumbly. Spread evenly over fruit. Bake at 350 degrees for about 40 minutes or until bubbly. Serve as is or with low-fat frozen yogurt.
Barley is not just for soups. You can add shrimp, chicken or other lean protein to this recipe; as a one-dish entree served with a salad, it makes a healthy complete meal.
CURRIED BARLEY & RAISINS
1/2 cup lightly pearled barley
2 cups broth or water
2 teaspoons olive oil
1 large onion (about 2 cups) in thin slices
1 teaspoon minced garlic
1 teaspoon curry powder
2 tablespoons raisins
2 tablespoons fresh parsley, chopped
2 tablespoons slivered almonds, toasted
Cook the barley in the broth or water for about 45 minutes, until liquid is absorbed. While the barley cooks, saute the onion in the oil in a very large skillet for about 15 minutes until golden brown, stirring occasionally. Add garlic and curry powder, mix and cook one more minute to blend spices. When barley is done, add it to the skillet and mix thoroughly so barley gets coated with delicious spices and oil. Turn off heat and add raisins, parsley and almonds. Add salt and pepper to taste.
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10-02-2012 04:52 PM
