Tag Archives: herbs
Wow, if you had told me 10 years ago that I was going to make a recipe highlighting mushrooms, I never would have believed you. But here it is, in all its glory:
“What, what, what?!” – you right now.
Well, that’s assuming you’ve heard of cheddar bay biscuits. If you haven’t, they are the best part about eating at Red Lobster, the seafood-focused chain restaurant in the United States and a few other countries. Most biscuits are subtle in flavor and a bit on the dry side (perfect for a smear of jam or creamy spread … or doused in sausage gravy), but these biscuits break all the rules: ultra buttery, ultra garlicky, ultra cheesy, etc.
I was never interested in seafood growing up (we don’t have fresh lobster in Minnesota, haha). On the rare occasions I found myself at a Red Lobster, all I really cared about were those cheddar bay biscuits.
Now that vegan cheeses are not only edible, but actually delicious, it was time to make an oatmeal version of this savory biscuit at home.
I’ve thrown a lot of multi-component oatmeal recipes at you lately. Sorry about that. Let’s go simple this week, alright?
It’s officially time to break out the pumpkin. I’ve got plenty of pumpkin recipes I already love, such as:
- Chai-Spiced Pumpkin Oatmeal with Persimmon
- Pumpkin & Kale Steel-Cut Oatmeal with Sausage
- Pumpkin Pie Oatmeal
- Herbed Pumpkin & Leek Oatmeal
And there’s many more where that came from. Now meet the newest entry in my pumpkin collection.
I pretty much insist on having nut butter on my oatmeal. Even when I share recipes that don’t involve nut butter, I usually add some type of nut butter before I eat it–even if it doesn’t really make culinary sense. Nut butter adds a silky richness that gives variation to each bite of oatmeal.
Cashew cream is similar. It has the richness of cashew, but in a different format. This recipe is reminiscent of my Strawberry Basil Oatmeal, but this time, I managed to work in some nut butter. True, whipping up a cashew cream takes a touch more work than your average porridge, but the cream comes together in about 2 minutes, and the results are worth it.
I mean, look at that bright fluff!
Most recipes on the internet for basil cashew cream include garlic, but I opted out. My friends would mock me for that choice since I am notoriously anti-garlic, but really, why would you put garlic in a sauce that goes on a sweet oatmeal?
Friends! Your support last week was stunning. I half-expected to hear crickets when the post went live, assuming all of you had given up on me and moved on.
Last week’s Blueberry Lavender Oatmeal is something I am proud of, which is something I couldn’t say about previous posts leading up to my, um, “extended break.” I see the imperfections in the photo, but they don’t taunt me. I look at it and think, “You did that. You’re not a skilled photographer, but you did that.”
As always, I will continue to play with both stupidly simple recipes, and fun-yet-kind-of-out-there recipes. This recipe falls in the latter category.
Oh hey… it’s me. 🙂
Wow, it’s been a while. I haven’t posted–or even logged in–for 13 months. I actually struggled to remember how to access the blog’s dashboard, and it took several minutes to re-familiarize myself with all the tools.
I have a lot to say, and then I’ll tell you how to make this blueberry-lavender bowl of goodness:
My concepts for savory oatmeal are often pretty complex and labor intensive. Last weekend, I decided to pursue a simple one—one that would come together with easy ingredients and could be topped with anything.
Here’s what I came up with!
This super simple savory oatmeal base can be enjoyed as is, or you could add other veggies. I was tempted to add sauteed kale, for example, but I forced myself to stick with the simplest version of the recipe. (more…)
Looking for healthy, hearty meals during the holiday season, without sacrificing the classic flavors of fall and winter? This steel-cut, savory porridge might be exactly what you’ve been looking for.
The kale is sauteed with garlic and seasoned with good ol’ salt and pepper (and nutritional yeast, if you prefer, which I do). The pumpkin puree adds creaminess and just a tiny bit of earthy sweetness, just enough to counter the saltier kale and sausage (but not enough to make the dish sweet). Then, the Italian-style sausage on top adds a peppery, chewy bite.
If you liked my Salted Rosemary Brownie Batter Oatmeal (and OMG why wouldn’t you it is so good you have to try it now whatareyouwaitingfor), you will love this!
This oatmeal is a close relative of that recipe, but I swapped the dates for dried figs. While dates are great for giving a relatively neutral sweetness, figs add another layer of flavor (in addition to sweetening the porridge)! I love figs and rosemary together, and rosemary and chocolate together, so the three of them all at once is a dream come true. ? (more…)
Shocking, I put rosemary in something. 🙂
Regular readers already know my passion for this pine-flavored herb. I will combine it with just about anything when it comes to oatmeal: grapes, pineapple, peaches, and even chocolate. Combining it with squash probably makes the most sense out of all these, considering rosemary and squash are both classic fall flavors!
POSTED IN: big batch, herbs, maple, steel cut, sweetened by dates, veggies, winter squash