Tag Archives: easy

Peach + Cranberry Baked Oatmeal

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Baked oatmeal, again.

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This is the 63rd post on this little blog and the third time I made baked oatmeal for you. That’s one baked oatmeal every 21 days. Except that my first two baked oatmeal recipes were posted just 10 days apart.

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I was going to take a break from making baked oatmeal until this past weekend. I ate it at a restaurant. And after the first bite, I knew I’d be making it for you soon.

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This combo of peaches + cranberries was inspired by what I ate at Cafe 101. I’ve had the idea of peach baked oatmeal in the back of my mind for a while, but have been waiting for fresh peaches. Cafe 101’s baked oatmeal was so good though, and I’m pretty certain the peaches weren’t fresh, so I decided to go for it. What made my decision even easier was the can of Three Springs Fruit Farm peaches I had in my cupboard. With that, I had no doubt that canned peaches would suffice.

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Even though this is the third time I made you baked oatmeal, this is the first time it doesn’t contain nuts. Or golden raisins. But it does have dried cranberries. Those are close to raisins. I really wanted to use fresh cranberries, but could not find them! I don’t think I realized fresh cranberries were a seasonal purchase. Definitely wrong about that.

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And! I baked this in my cast iron skillet. Yes, I am obsessed. It’s the best.

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This oatmeal is delicious. Not overly sweet, but for me, just the right amount. The cranberries get plump and the juicy peaches break right apart after they are baked. Sweet cinnamon and vanilla compliment the fruit perfectly.

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Ingredients
2 cups oats (I used old fashioned)
1/2 cup brown sugar
1 teaspoon baking powder
1 heaping teaspoon cinnamon
3/4 cup dried cranberries
1  1/2 cups milk (I used almond)
1 egg, lightly beaten
1 teaspoon vanilla extract
2 tablespoons butter or coconut oil, melted + cooled
5 canned peach halves, diced

Preheat oven to 350*. Grease a cast iron skillet or a baking pan with butter or coconut oil.

In a bowl, mix together the oats, brown sugar, baking powder, cinnamon and dried cranberries.

In another bowl, mix together the milk, egg, vanilla extract and melted butter or coconut oil. Pour the wet ingredients into the dry ones and mix well. Fold in the diced peaches.

Transfer batter to the greased skillet or pan. Bake in the preheated oven for 25-30 minutes, until oatmeal is set and slightly golden brown.

Enjoy!

Fresh Veggie + Cabbage Slaw

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I’ve made you some slaw!

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And I’ve got a couple of things to say about it.

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1. This would be a great side dish (or topping!) for these veggie burgers. Great combo + so delicious!

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2. I’ve done quite a few strange things since I’ve started this blog, but I’ve got to say that photographing a large pile of raw chopped cabbage at 9 a.m. has got to be the strangest. 🙂

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3. I’m calling this slaw (and any other slaw I may someday make) just slaw instead of coleslaw. What does coleslaw even mean? The only thing I think of when I think of coleslaw is what I was served in my elementary school cafeteria. Trying not to compare the two.

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4. This recipe is brought to you by Cabo Fish Taco. Cabo Fish Taco is an amazing restaurant that Greg and I discovered a couple of summers ago in Charlotte, NC after seeing it on Diners, Drive-Ins and Dives (love that show!). We went once and luckily have made it back a couple of times since and each time was just as good as the last. We always get the BBQ mahi fish tacos that taste like a plate full of fresh. The tacos come topped with this amazing slaw and the recipe is available on food network! The recipe is for the entire taco, and for this post, I just made the slaw. The only changes I made were adding more veggies and less mayo.

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5. As I mentioned above, I never really liked slaw (coleslaw). But this is different.  This tastes so fresh and light! And so flavorful. If you haven’t had a great past with coleslaw, you should definitely try this!

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6. Mayo. Another thing I’ve had a rough past with. I’ve never liked it. And if it is in something I’m eating, I try to forget about it. Like this dip. The dip is soo good, and I wouldn’t change a thing about the recipe. So, if I can forget there is mayo in it, it’s all okay. Does anyone else do this? But now, I’ve discovered something that I can come close to saying I sort of like! This. Has anyone else tried this and/or had this experience?

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7. This slaw is so good. It’s a summer recipe. Light, fresh, bright, delicious. It has a lovely kick with the chili powder and cayenne but is balanced with the cilantro and all of the cool, refreshing fresh veggies. It also isn’t overly creamy like traditional coleslaw, especially if you leave out some of the mayo. I hope you get to try it and love it too!

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Find the recipe here. Enjoy!

Simple Trail Mix

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To me, this is just the perfect snack.

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It’s a little salty and a little sweet, a little crunchy and a little chewy. Every bite is different, but every bite is delicious. This snack will fill you up and keep you satisfied.

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This isn’t exactly a recipe, just an idea really. And also a reminder of a simple snack. Because sometimes with so much going on, it’s easy to forget about the simple things.

What I used:

Sesame pretzel rings
Raw sunflower seeds
Golden raisins
Dark chocolate chips
Raw almonds

Put a handful of each item in a bowl and mix together.

It’s as simple as that. If you really like one ingredient (chocolate :)), put some more of that one in.

Enjoy!

Blueberry Chia Seed Jam

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Do you love jam?

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I do. I’m in love with jam. And jelly. And marmalade. And preserves. Any thick fruity substance spread over any bread product = love.

And, I love any flavor. Strawberry, raspberry, marionberry, apricot, orange, pineapple. You name it,  I love it.

Except mint jelly. Actually, I never tried mint jelly. I don’t think I’d like it though. I’d try, but I just don’t think so.

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When I was younger, I would spend the night at my grandparents for a week or a weekend at a time. Every single night, like clockwork, my gram and I would have toasted bread with butter and jelly. And let me tell you, my grandparents never had a shortage of jam and jelly to choose from. And they still don’t! Maybe that is where my love came from. I have good memories with jam.

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Now, this jam. This jam is delicious! It is not overly sweet, it tastes just as it should. Like real blueberries.

And chia seeds. These are new to me. But I’m loving them.

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I hope you enjoy this as much as I do. Four simple ingredients, that’s it!

You can find the recipe here — Oh She Glows

Thank you, Oh She Glows, for the great recipe!

Enjoy!

Roasted Tomato Sauce with Kale and Fish

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I’ve got an idea for you.

ingredients

Do you remember the roasted tomato sauce I made a few days ago?

I have a super quick dinner idea using it that is unbelievably delicious.

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Roasted tomato sauce, fish, lemon and kale served over ravioli.

A few simple ingredients can create unforgettable food, and that is exactly what this did.

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Method

(Makes two servings)

9 oz. ravioli (I used mushroom)

Olive oil

2 cloves of garlic, minced

3 small white fish fillets (I used flounder)

1/2 lemon

1/2 T. crushed red pepper flakes

3/4 c. roasted tomato sauce

2 c. chopped kale

Salt and pepper

Freshly grated asiago cheese

Bring a pot of water to a boil. Once boiling, cook ravioli according to package directions.

Meanwhile, heat about 2 T. olive oil in a pan over medium heat. Once warm, add minced garlic and stir around to flavor the oil. Add fish and cook until just done. Squeeze the juice of 1/2 lemon over the fish and add crushed red pepper flakes. Then pour tomato sauce into the pan and gently stir, slightly breaking up the fish. Add kale and continue to cook until tender.

Serve sauce over ravioli and season with salt, pepper and freshly grated cheese.

Enjoy!