Baked Oatmeal

One of my favorite places to eat breakfast used to be this place called Heinemann's.  Although they're no longer open, I still remember one of their specialties that my friend Andy really liked.  It's their Baked Oatmeal, and it was this scrumptious little dish packed with wholesome things your mama would want you to be eating.

Incidentally, i have been thinking of what i could make in these little ramekins i had bought a long time ago and never used.

Then i had an epiphany: AHA!  I should make some baked oatmeal in these!  So i experimented with a recipe, and I think it turned out really great!  Here's what I did.

Ingredients (2 servings):

-1 3/4 cup water
-1/8 tsp salt
-1 bay leaf
-1 cup rolled oats (not quick oats)
-2 tbsp raisins
-1 tbsp almonds, toasted
-1 tsp cinnamon
-1 tsp sugar

1.  Boil water, salt, and bay leaf in small sauce pan.  What is it about a bay leaf that adding one little leaf to a dish totally enhances the flavor?  Mmm.

2.  Here are my oats.  These should be the old fashioned kind, not the instant kind.  I keep both in my pantry at all times.  I use the quick ones for when i make pancakes, and the old fashioned kind for when i bake.

When water comes to a boil, add oats and turn the heat down to medium low.

3.  And here are these golden raisins again...they keep coming up in my recipes, right?  That is because, when i plan meals, i open the pantry, stare at the contents, and try to plan around what i already have.  Haha.  I'm no fancy chef, i'm just one of you guys, trying to get through the week.

Add the raisins to the oatmeal and let em poof up.

4.  This part's fun.  Toast some nuts in a pan (roll em around till they start smelling good and turning a tan color).

5.  Add nuts to the oatmeal.  Remove from heat.

6.  Pour the oatmeal into those two ramekins.  Kinda pack it down with the back of your spoon.

Top with cinnamon and sugar.  I know i wrote in measurements up above, but seriously, don't measure that!  It's cinnamon.  Just eyeball it.

And the sugar.

7.  Bake at 375F for 20 minutes.  I used the toaster oven because these babies are small enough to go in there.  No sense in heating the entire full-sized oven for 2 little single-serving ramekins.

 
Okay, ding!  20 minutes are up.  What do you get?

Oh yes.  A delicious, healthy, energy-packed breakfast like you'd get in a restaurant.

The light sprinkle of unmeasured cinnamon and sugar adds some flavor to the top.  On the inside...

you have your hot, soft oatmeal with an occasional sweet golden raisin.  Deeeelicious!

It's really quite easy.  And those ramekins?  I bought them at the dollar store.  In a 2-pack.  Each one cost me 50 cents.  Cheap, but fancy-looking, right?

Do yourself a favor this weekend.  Be good to yourself, make something extra special for yourself for breakfast.  And a hearty, filling breakfast doesn't have to be bacon, sausage, and eggs, it can be something really good for you without all the cholesterol.

Happy Friday!

For a printable version of this recipe, please click here.

How To Eat A Pomegranate

Someone said to me the other day, "I like pomegranate juice, but I wouldn't really know how to eat the actual fruit.  They seem mysterious."

So i thought maybe I'd show some of you who haven't tried it how to approach this mysterious new fruit.  And don't scoff at my dear readers who haven't tried or don't know--pomegranates became fashionable (at least in this part of the U.S.) only several years ago, it's a fairly new specimen for a lot of people.

First thing you wanna do it cut the thing in half.  There's a definite "top" to a pomegranate (the little frilly open part).  So if the "top" is the north pole, then cut the pomegranate into western and eastern hemispheres.  Get it?

I put it into a bowl first to catch all the juice.  See, the pomegranate is made of little red jewels of juice, and when you cut through the middle, you're exploding all the jewels right in the middle.

Anyways, so once you open it up, it looks like this.

Doesn't look like there's much to eat here, right?  Think again.

Under all the white, there are little jewels of juice packed into every nook and cranny of the fruit.  Okay, let's put half of it away for another day.

Half is plenty for one person in one sitting.

So now you have this thing...

Best way to eat it is to split this baby in half.  So try to kinda invert the thing.

It might kinda rip apart, which is fine.  See how the little jewels are hidden!

Each of these are wonderful little pockets of delicious juice.  You pop one in your mouth, then spit out the seeds.

And the great thing about a pomegranate (other than the fact that it's super healthy and is a good source of antioxidants) is that it's kind of an interactive fruit.  It's not like an apple or banana where you just eat it.  Pomegranates are fun because you pick out a little jewel pod from the hidden corners.  THEN you get to experience the pleasure of a little juice pod POP! in your mouth.  Yum!

It is really quite enjoyable!  They're a little on the pricey side, but it's worth checking out if you're curious :)  Like I always say, go explore new foods!  Experience new flavors, textures, colors!  There's so much more out there that you haven't tried...so get to it! :)

Have a great Thursday!

Cracked Wheat With Chicken

Behold one of my favorite grains.

Cracked wheat (or pounded wheat) can be found in Indian food stores.  My roommate introduced this to me last year, and it has become one of my favorite go-to meals.  Seriously, if i ever have any chicken on hand, this is what i make.

The grains are coarsely grounded grains of wheat that look like this.

It's quite good because you can flavor it however you want, and, like other tiny grains, a little bit goes a long way.  And it becomes something like this.

Ingredients (1 serving):
-1/4 cup pounded wheat
-water to soak it in
-1/2 onion, chopped
-2 cups chicken broth
-2 oz chicken, cubed
-2 cloves garlic, minced
-1 tsp ginger, grated
-S&P to taste
-2 tsp hot pepper flakes

1. Soak pounded wheat in some water.  Let stand for at least an hour.

Here it is in water.  I don't know why, but i love that giant bubble in there.  It is very welcome in my life.

2.  Chop your chicken.

Put into medium pot and saute over high heat until almost cooked through.

3.  Chop onion, garlic, and grate the ginger.  Add to the pot with the chicken. 

4.  Once onions are translucent, pour in the wheat (water and all).  Here's what it looks like after it's been soaking all day.

Now pour all this into the pot.  Careful, it'll steam like crazy!

5.  Add chicken broth, and add some salt, pepper, and the hot pepper flakes.

6.  Bring heat to low and let simmer until the liquid level reaches the wheat level.  Translation: the wheat should no longer be submerged.

7.  Remove from heat.  Eat hot right away!

Yum!  It's like either a really thick soup or a watery couscous.  Either way, it tastes HEAVENLY.

The wheat pretty much picks up the flavor of everything around it--in this case, it was the chicken and the yummy vegetables.  The little grains taste ever so wonderful.  The texture is really quite enjoyable as well!

This is just one of those things that can be made on the fly as long as you have some way to flavor it.  You can make it without chicken if you'd like to go vegetarian, or you could substitute any kind of meat you might have on hand.  Or shrimp!  I'll be that'd be tasty!

The great thing is, this bag of cracked wheat will last you a year.  Seriously.

Yay! 

For a printable version of this recipe, please click here.

Chipotle Ricotta Sauce Over Pasta

Spicy kickin' chipotle meets smooth creamy ricotta.  What do you get?  A fabulous sauce that tastes fantastic over pasta, and gives your mouth something different to ponder than your standard tomato sauce. 

Ingredients (2 servings):
-3 oz egg noodles (or any pasta really)
-1/4 cup ricotta cheese
-2 chipotle peppers in adobo sauce
-2 cups chopped vegetables (i used a mix of celery, onion, and carrot)
-S&P

1.  Boil the pasta.

2.  While you're waiting, mix the ricotta with chopped chipotle peppers.

Just looking at those peppers makes my mouth water.  They're soooo good!  Okay, so here's the sauce!

3.  Since we need our foods to be well-balanced, i added some vegetables to this recipe. 

Pan fry the vegetables with some S&P to taste.

4.  When the pasta is done...

add the cheesy chipotle mixture to the hot pasta until well coated. 

5.  Add the vegetables to the mix!

That's it!  Isn't that totally simple? 

It makes a really fabulous meal!  The creamy sauce with the peppers is a perfect match because they kinda appeal to all ends of your palate.  And what a fun and easy way to eat pasta, dairy, and vegetables all in one little bowl.

This would also be delicious on a larger scale, with a whole box of pasta and a whole container of ricotta, and made in a casserole dish and lightly baked. 

But since it's just me and me alone I usually cook for, I just made two servings and saved the second half for lunch the next day.  My friend Angela sniffed the air and was like, "wow, that smells SOOO good."  Hehe, sure does!

For a printable version of this recipe, please click here.

Korean Banchan: Potato Pancakes

This is one of the most palate-friendly banchans you could make.  It's among the first banchans I make for people who might be hesitant to try Korean food.  "It's safe," I tell them in a soothing voice.  "It's just potatoes in batter.  It won't hurt you."  And when they've been lulled into a false sense of security, you have them stick their noses in a vat of kimchi.  I mean, just kidding.

This banchan is also very cost-effective.  A couple potatoes and a little flour and water as the main ingredient...sets you back a few bucks?  Hi, grad student.

Ingredients (about 3-4 servings):
-2 medium potatoes (about tennis ball sized)
-1/2 onion, finely chopped
-1/2 cup flour
-1 tsp salt
-1 tsp garlic powder
-water (amount varies)

1.  Wash and peel potatoes.  Using the coarse end of your grater, grate potatoes into thin strips. 

2.  Add onion, flour, salt, and garlic powder.  Mix.  You should have a thick mixture.

3.  Now, add a small splash of water and mix.  Does it make a milky batter, or is it still thick?  Add more water until you get a nice batter (consistency of cake batter, or thicker). 

4.  Heat a large pan on medium high.  Spray or grease with vegetable oil. 

5.  Place a spoonful (about 1 tbsp) of the potato mixture in the pan and kinda press flat with the back of the spoon.

6.  Once the edges get brown, flip it over and let the other side cook. 

7.  Remove from pan once it is mostly crispy.  I usually put it on a paper towel-lined plate so that some of the excess grease can absorb.

Now, the trick is to use the first few as a test.  Taste it...is it seasoned enough?  If not, add more salt.  Are the pieces of potato kinda falling apart?  Add more flour and a tiny bit more water (this makes more batter).  Or are they absolutely perfect?  :) 

My favorite are the ones with extra crunchy outsides.  I think my mom prefers them a little softer.  Go with your personal preferences. 

But seriously, check this out...

Is your mouth watering yet? 

They are really great dipped in a little soy sauce n' vinegar mix.  Yum, don't these look delicious?

It's like a glorified and flattened hash brown with a crispier exterior.  Yum, these are soooooooo good and soooooo easy to make!  Seriously, just go buy some potatoes and try making these tonight!  It's a change to the old baked potato or fries on the side.  I'd bet these would make a great side for any meat dish.

Enjoy!  I hope these brighten your Mondays a bit :)

For a printable version of this recipe, please click here.

Shrimp Ravioli from Scratch

Something I have always wanted to try is to make my own ravioli completely from scratch.  Forget that i don't own a pasta roller or a ravioli cutter.  I decided a rolling pin and a pizza cutter was all i needed.

I would have done sausage ravioli if it were up to me, but my sous chef fiance (yup, still weird) suggested doing a shrimp-ricotta filling.  Smart boy.  That is much healthier, isn't it?  Okay.

Let us roll.

Ingredients (for 2 filling portions):
Dough
-2 cups flour
-2 whole eggs and 2 egg yolks
-a little dash of salt

Filling
-2 oz shrimp, cleaned and chopped, raw is best
-1/3 cup ricotta cheese
-1 tsp italian seasoning
-1 tsp garlic powder
-1 tsp salt
-1 tsp pepper

The "Glue"
-2 egg whites (left over from the egg yolks used in the dough recipe above)

Equipment:
-rolling pin
-pizza cutter
-wax paper

For the dough:
1.  Break 2 whole eggs and 2 egg yolks in a bowl and mix well.  Add salt.
 
2.  Put flour in a bowl and make a little well in the middle.  Pour in the egg mixture. 

3.  Take a finger and push some flour into the well.  Push more and more and kinda stir it around with that one finger.  Haha.  Don't lick it.

4.  After a while, you'll be able to kinda knead it.  It'll still be sticky, so be prepared to use one hand to mix and another clean one to take a spatula and scrape it off your hand.

5.  Place HALF of dough on a heavily floured surface and knead till it doesn't stick to everything.  Roll out into a very very thin sheet.  Place on some wax paper. 

Do the same thing with the other half of the dough.


For the filling:
6.  Pan fry chopped shrimp until they are no longer translucent. 

7.  Add shrimp to small bowl with ricotta, italian seasoning, salt, pepper, and garlic powder.

Mmmm.  There was some leftover filling, so I got to eat it straight out of the bowl, and it was glorious.  


For the assembling:
8.  Drop small spoonfuls (1.5 tbsp?) of the filling onto one of the sheets of dough with even spaces between them. 

9.  Brush egg mixture, or the "glue" between the mounds of filling. 

10.  Cover the whole thing with the second sheet of dough, and firmly press between the mounds so that each raviolo is well-sealed. 

Hehe, looks like the U of M Wave Field.  Except this will be much more delicious.

11.  Take the handy-dandy pizza cutter and cut between the mounds. 

The excess dough can be thrown away or cooked along with the ravioli as extra pasta pieces.  That's what we did.

Cooking the ravioli: 
12.  Put ravioli pieces on a cookie sheet covered in wax paper.  You can freeze them first before cooking them.  I put them in the freezer for about 10 minutes until they were easier to handle.

13.  Boil a large pot of water.  Salt generously.  Once the water comes to a boil, drop in a few ravioli, taking care not to overcrowd the pot.  Cook 6 minutes then fish out with slotted spoon (which "can catch the potato"). 

Mm, the first few!  Hey, not too bad for my first try, huh?

We decided to make the sauce using some leftover shrimps (<--my favorite thing to do is turn mass nouns into count nouns...it's becoming much more common in these parts.  neat!)  Here they are served with sauce.

These ravioli were quite hearty.  I mean, they're a good 2.5" x 2.5", and stuffed with ricotta and shrimp.  Oh and were they good!  They had a definite homemade feel and taste to them...a bit uneven here and there, nice thick dough, and the size of 3 restaurant sized ravioli :) 

They were tons of fun to make, didn't take that long to do it, and it was a delicious and satisfying dinner!  Mm, the savory cheese all melted and creamy on the inside, springy and flavorful shell, and of course the fragrant flavor of shrimp--all tied together in one nice package! 

I think if I had a pasta roller, I'd definitely use it.  But until I get me one of those Kitchen Aids with the pasta rolling attachment someday soon, rolling it by hand was not too bad at all! 

Have a wonderful weekend, everyone! :)  Please share this blog with your friends and family!  My only "advertisement" is through my own friends and word-of-mouth, so share the link and spread the joy of simple, healthy, and cost-efficient cooking with your friends!  Love you guys :D

For a printable version of this recipe, please click here.

Korean Banchan: Meat Patties

It's time for another Korean banchan!  If you missed the entry on what Korean banchan is, you can click here to read more about it!

These meat patties and other such banchans where some meat or vegetable is covered in flour and egg and pan fried is called buchim.  They are traditionally made for parties, holidays, birthdays, or when you have guests over.  It's a festive food.  It's nice because it's the sort of thing you can make beforehand and warm up when the guests arrive.   

Buchim banchans were the first things i learned to make when i was a little girl, maybe age 2-3.  I'd stand on a chair at the counter and cover the patties or fish or vegetable in flour, dust them off, and put them on a plate for my mom to dip into an egg mixture and pan fry. 

This particular banchan is very easy to make (i only really make the ones that take very little time, cuz that's what i'm about and that's what this blog is about).  Anyone can make it.  If you don't believe me, ask my sous chef :)  He made these all by himself.  I just took the pictures.

Here we go!

Ingredients (banchan enough for 2 people):
-1/4 - 1/3 lb lean ground beef
-2 tbsp onion, finely chopped
-2 tbsp carrot, grated
-2 cloves of garlic, minced
-1/2 tsp salt
-1 tsp pepper

-1 stalk of green onion, finely chopped
-1 egg
-1/2 tsp salt

-1/4 cup flour

1.  Put ground beef, carrots, onion, and garlic into a small mixing bowl. 

Hand mix :)  Add the salt and pepper.  Set aside.
 
2.  Put flour in a shallow bowl.

3.  In other separate bowl, crack in the egg.  Whisk until yolk and white are one.  Add green onion and salt.  Mix well.

Now you have an assembly line of meat mixture, flour, egg--in that order.  Let's assemble away!

4.  Take a small amount of the meat mixture and roll into a ball.  Have your sous chef demonstrate it for you. 

5.  Now flatten that ball into a small patty.

Oh good job, sous chef!  (Er, in other news, my onion pieces are too big.  Oh well!  Big onion = big smiles for me)

6.  Over in the flour bowl, cover the patty in flour and dust off the excess.

Isn't he such a good sport? 

7.  Drop them into the egg mixture. (repeat steps 4-7 until all meat is used)

8.  In a hot pan with some oil, drop in the patties.  Cook for about 4 minutes on one side.

9.  Flip 'em over and cook the other side for about 4 minutes.  You may want to take a few spoonfuls of water and put it in the pan so the steam helps cook the meat. 

10.  Try splitting the biggest one open (cuz let's be honest, they're never all the same size unless you are my mother).  If it's still super pink on the inside, cook for a little longer.  Don't mistake the carrot for a pink spot though. 

11.  When cooked, transfer them onto a small dish lined with a sheet of folded paper towel to absorb the excess grease. 

YUM!  Check them out!

Mmmm!  These are perfectly delicious little things that go very well with a bowl of rice.  They cost very little, cuz ground beef is inexpensive, and take pretty much no time to make!  And if you use extra lean ground beef like i did, it's not really that bad for you.

And something about the multitude of colors--green onions, orange carrots, white onions, yellow-ish egg--makes the whole thing look extra scrumptious and festive. 

And if that wasn't enough, this is a GREAT way to sneak some vegetables into foods that children (or picky eaters) will eat.  Tell them it's just a little burger patty.  That's what it is, really :)

Enjoy, friends!!

For a printable version of this recipe, please click here.