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Category Archives: Stove Top
Morning Glory Oatmeal
You guys, the worst thing ever happened. I came up with this amazing idea for a baked oatmeal, only to discover that somebody else beat me to it by a matter of days. Days!! Bummer. I literally said to my mother, “I have this idea for oatmeal using zucchini, carrots, and apple,” and two hours later, I stumbled on Oatgasm’s post on Foodgawker. I was distraught!
On the other hand, I was able to use Oatgasm’s recipe to help create my own version, especially when it came to the spices. I’ve never personally experienced a Morning Glory Muffin, so I appreciated the assistance. However, I did do some tweaking to meet my preferences (like how I never have applesauce on hand). And, since Oatgasm mastered the baked version, I decided to bring you the stove-top version. Want it baked? Go to her. Want it on the stove? I gotcha covered.
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Orange Strawberry Oatmeal
I know it’s still mid-summer, but I always experience such mixed emotions regarding the changing seasons. Earlier this morning, I was fantasizing about Sweet Potato and Cranberry Oatmeal and Pumpkin Pie Baked Oatmeal. I was drooling over the idea of autumn and imagining myself strutting the sidewalks of Manhattan with my light trench coat and some hot tea. Only a couple hours later, I noticed it was already the end of July, and my throat dried up a little bit. Where has my summer gone? I panicked.
What does this have to do with today’s recipe? This oatmeal just strikes me as a refreshing summer recipe, so that’s what led me to look at the calendar and notice how late in July it is.
Lemon Blueberry Oatmeal
Today marks the start of my final week in the Midwest. I must say I’m eager to return to the East Coast and ride subways to my heart’s desire. And eat brunch in the Upper West Side. And shop at Trader Joe’s. And read in Central Park. And all that good stuff.
I enjoyed an excellent morning in Minnesota today, though. I visited the farmer’s market, which is small but mighty. Only four vendors had set up under the picnic shelter of the lakeside park. However, I was pleasantly surprised by the selection this week. Despite only having four vendors, the variety was impressive: fresh breads and baked goods, maple syrup and goodies made with it (maple butter!), and two “typical” produce vendors.
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Fruit Salad Oatmeal
I must admit that I enjoy being a vegetarian. In the beginning, I struggled with feeling misplaced or left out, but once it fused into part of my identity, I embraced all of its challenges. Limited options on menus means I’ll be less overwhelmed (I’m very indecisive) and more likely to try something new (like eggplant!). Potlucks become a scavenger hunt and careful investigation to discover the meatless dishes on a long table of bacon and ground beef. Thanksgiving and Easter turn into challenging games I like to call “How to Make a Meal Out of Side Dishes.”
Potlucks, especially in Small Town, South Dakota, generally offer less than three vegetarian options (one of which is a basket of dinner rolls). The scalloped potatoes will always include diced ham. The quiche will always have bacon.
But there will always be fruit. Sometimes these fruits are in their raw form: a giant bowl of cubed watermelon or clusters of purple grapes. Other times, they’re mixed together in one bowl: berries and melons and grapes! Sometimes, they’re mixed together in a tasting “dressing,” like honey mint or lemon poppy seed or coconut lime.
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POSTED IN: apples, bananas, berries, cherries, grapes, melon, mint, pineapple, pomegranate, strawberries
POSTED IN: apples, bananas, berries, cherries, grapes, melon, mint, pineapple, pomegranate, strawberries
Grilled Peach Steel-Cut Oatmeal
You know you have a fantastic oatmeal planned when you wake up at 6 am and spend twenty minutes wondering if it’s too early to get up and start making breakfast. That’s actually one of the billion reasons I love oatmeal. Did you know I used to hate mornings? Now I wake up at absurd hours because I’m so gosh darn excited to slurp down some oats.
Yeah, so… Remember on Monday, when I was all “sophisticated” with that Strawberry Basil Oatmeal? Here we go again. Grilled peaches, anyone?
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Strawberry Basil Oatmeal
When I think about fresh herbs, I reflect on just how far my food journey has taken me. Until a couple years ago, I had never really experienced fresh herbs before. “Flavor” to me used to mean dumping sugar on top of my Frosted Flakes.* The idea of using fresh dill to season potatoes or a sprig of thyme to add zest to a homemade soup was absolutely foreign to me. I think the first time I experienced fresh herbs (that I can actually recall) was the summer that my mom grew chives out on our backyard deck, just a few years ago.
* In my mother’s defense, I did this behind her back; she did not approve. 🙂
Fast forward a couple years… I find using fresh herbs to be terribly inconvenient, but I still make the effort now and then. I despise how recipes always call for a minuscule amount, but stores sell them in rather large packages. Not helpful! Thus, I typically only buy them if it’s either an important recipe or it’s something that requires a hefty amount of herbs!
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Tiramisu Oatmeal
[Update: I feel the need to nudge you in the direction of my newer overnight version of this recipe. It’s simpler and tastier. Give it a try!]
I once told you that peach cobbler is my favorite dessert. Another time, I told you it was pumpkin pie. Well, both of those statements are only partly true. Actually, it’s a three-way tie…with tiramisu.
In fact, when my birthday rolled around, what did I chose for my “birthday cake?” Yep. Tiramisu. From Vivaldi Cafe in Greenwich Village. There was live jazz. 🙂
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Applesauce Oatmeal
Chances are, you’ve had applesauce oatmeal before. If you’re like me, you thought you were being super creative that first time you dumped some applesauce in your unflavored stove-top oatmeal. It was definitely one of the first flavors I tried. However, amid all the other flavors I was trying (lemon poppy seed, banana bread, carrot cake), applesauce oatmeal was quickly forgotten.
Well, I’m bringing it back. Applesauce Oatmeal is incredibly versatile. It can be a recipe you turn to when you’re lacking almost everything else, and you throw some oatmeal together with three ingredients: oats, water or milk, and applesauce. (more…)
Salted Maple, Apple, and Pecan Oatmeal
I hope everyone had an excellent 4th of July. It’s definitely not my favorite holiday, but I had a pleasant camping trip with my parents. Yes, I’m back in the Midwest for a few weeks before starting another school year in Manhattan!
I know many of my readers are from outside the U.S. (hello!), but I hope your July 4th was nice, too. ^_^ If not, I have the perfect recipe to make your week better:
Apples. Pecans. Maple syrup.
And it’s SALTED!
I originally came up with the idea for salted maple and pecan oatmeal, but at the last minute I decided to include apples, and I’m glad that I did. It added an extra sweetness and boost of nutrition.
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Strawberry Rhubarb Oatmeal
My family used to have a rhubarb patch in our backyard, but we never used it, so my dad literally just mowed over it every month. If you know anything about rhubarb, you know that this is not enough to get rid of it. It just popped up again and again and again, every summer.I remember a few times in my childhood, I snapped off a stalk of rhubarb and sucked and chewed on it, thinking it would be sweet like candy. After all, the only rhubarb I had eaten before was in the form of a crisp or crumble. Well, in case you were wondering, that’s not what it tastes like raw. I’m not sure why I kept giving it another chance, but each time I would pucker my face and spit it out disgustedly.
But here’s the deal. Rhubarb, my friends, is not all that scary. I’ve wanted to use it in oatmeal for over a year now, but I feared I wouldn’t be able to do it without sugar. Well, I was wrong, because I did not need 1/4 cup of refined sugar to calm the rhubarb down, like the internet claims.
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