Savory Oatmeal

savory-oatmealSavory Oatmeal

As we work our way into fall, I thought I’d share a few variations on one of my favorite breakfasts. Growing up I really hated oatmeal. Something about the texture or the temperature just really never sat well with me in my youth. But, when I moved to Chicago I found a new and serious love for oatmeal. On those chilly (read: freezing) mornings nothing was better for breakfast than a piping hot bowl of oatmeal. Now that I’m back in Phoenix, I still struggle with oatmeal on the toasty summer days, but when the temperature cools down, I go back to this staple from my college days.

Last winter, I stumbled onto a whole new world of oatmeal, and I’m about to change your life. Savory oatmeal is full of your favorite pieces of breakfast like the pork products (bacon, sausage, prosciutto, pancetta), eggs, cheese, tomatoes, mushrooms, etc. It might sound like an odd combination, but it’s not. At all. Turns out, savory oatmeal is the thing that’s been missing from my breakfast rotation my whole life.  Sort of like my breakfast soul-mate…  Only way better.  We’re gonna pull a “Real Simple” here and give you 5 variations of savory oatmeal that you can mix into your breakfast rotation.

ingredients:

  • 1 serving of quick cooking oats (choose your favorite brand and replace chicken or vegetable stock for the water)

My favorite add-ins are below:

  1. Bacon, cheddar, and tomato
  2. Asparagus, breakfast sausage, caramelized shallot and tomato jam, and a fried egg
  3. Fried egg, mushrooms, onion, and steak
  4. Jalepeno bacon, fried egg, swiss cheese
  5. Olives, poached egg, cumin, and mushrooms

The process is simple. Cook your oatmeal according to directions on the package then top it with your favorite add-ins. I love to cook my eggs in the fat from my bacon and I also love to utilize leftovers from dinner in my oatmeal. Especially great are leftovers from restaurants (I used Carne Adovada once and just about died of joy).

So, what do you think? Are you open to giving savory oatmeal a try? I’d love to hear the combinations you come up with!!

 

Rosemary Pickled Cherries

pickled-cherries-3

So, not all recipes have to be super involved.  Actually, when it’s 8 gajillion degrees out and you want to cook, the less involved the recipe the better in my book.  These cherries are damn good.  Part of me wishes I had made a giant batch of them so I could just pour them directly down my pie-hole with no fear of running out.  Last week I ate them with forbidden rice, purple asparagus, and mushrooms and loved every second of it.  This week I’m going to eat them atop some chicken (which will probably be served alongside forbidden rice as well, if we’re being honest).  You can also just inhale them on their own which is pretty damn good as well.

pickled-cherries-2

Rosemary Pickled Cherries

slightly adapted from Smoke & Pickles

What you need:

  • 1 1/2 pounds sweet cherries, stemmed and pitted
  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon pink peppercorns
  • 2 sprigs fresh rosemary

Make the magic happen:

  1. Combine the vinegar, water, sugar, salt, and black peppercorns in a medium saucepan. Bring to a boil, stirring so your sugar melts smoothly into the mixture.  Remove from the heat for 10 minutes.
  2. Meanwhile add your pitted cherries and rosemary to a sterile glass jar.  Pour the vinegar mixture into the jar and screw on a tight fitting lid.
  3. Refrigerate and enjoy your cherries after 4 days.  They will keep in the refrigerator for up to a month.

Roasted Strawberry Buttermilk Ice Cream

I realllllly adore ice cream. When I was living in Chicago I went through a phase where all I wanted to do was make ice cream. During this time, I picked up a few ice cream cookbooks that I still turn to when the mood strikes. I had some buttermilk and strawberries to use before they spoiled and had a vague memory of a recipe that used them both. Low and behold, I was right. Big shoutout to Jeni’s Splendid Ice Cream for being one of the most well-written cookbooks I own. Her directions are extraordinarily easy to follow and every recipe I’ve made has come out as a delicious, smooth, ice creamy adventure. Go out and buy this book immediately. It won’t let you down. Promise, promise.

roasted-strawberry-ic

Roasted Strawberry Buttermilk Ice Cream
from Jeni’s Splendid Ice Creams at Home

Roasted Strawberries

  • 1 pint strawberries, hulled and sliced 1/2 inch thick
  • 1/3 cup sugar
  • 3 tablespoons lemon juice

Ice Cream Base

  • 1 1/2 cups whole milk
  • 2 tablespoons cornstarch
  • 2 oz. (4 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup buttermilk

Prep

For the strawberries:

Preheat the oven to 375. Combine the strawberries with the sugar in an 8-inch square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly.

Puree the berries in a food processor with the lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use.

For the ice cream base:

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

Cook

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

Chill

Gradually whisk the hot milk mixture into the cream cheese until smooth. Add the reserved 1/2 cup strawberry puree and the buttermilk and blend well. Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze

Pour the ice cream base into the frozen canister and spin until thick and creamy.

Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Shaved Root Veg Summer Salad

I’m on a healthier eating kick now that the oppressive summer heat has settled in over Arizona.  Something about 110 degree days make you crave fresh fruits and veggies and give you a strong desire to not turn your stove on under any circumstances.

I also have a serious addiction to Bon Appetite.  The recipes are generally super accessible and everything I’ve made from the glossy pages of the extraordinarily well-photographed magazine has been superb.  This salad is no exception.  It comes together really quickly and tastes great both hot and cold.  It’s definitely something I’ll work into my summer rotation and it’s a lunch or dinner I can feel really good about.

shaved-beet-salad
What you’ll need

  • 2 cups cooked barley
  • 1/2 red onion
  • 2 small golden beets
  • 1 bulb fennel
  • 1/4 cup torn fresh mint
  • 1/4 cup olive oil
  • 3 tbsp. red wine vinegar
  • salt & pepper to taste

Make it

  1. Cook your barley.  I made mine with vegetable stock for a little extra flavor but you can totally make it happen with water!
  2. Using a mandolin, thinly slice your onion, golden beets, and fennel.
  3. In a large bowl, combine your veggies with your barley.  Pour your olive oil and vinegar over everything and mix well.  Season with salt and pepper, top with your fresh mint, and enjoy!

Malori’s Breakfast – Fried Egg + Slow Roasted Tomatoes

tomato-egg-rice-breakfast

Breakfast is totally my jam.  If you follow me on Instagram (@malorimaeva), you’ve probably noticed this (there’s a hashtag – #malorisbreakfast).  Growing up, my mom always made it a priority to get my brothers and I out the door with a good breakfast in our bellies and it’s something that’s stuck with me for life.  Rare are the days I leave the house without cooking a little something to start my day.

My breakfast is generally composed of pieces of other meals.  This one is no exception.  I’m not sure why I have cherry tomatoes in my fridge but I’m definitely grateful for the color and slow-roasted deliciousness they provided in this dish.  The rice was leftover from dinner the night before and the bacon was originally purchased for a different meal (THANK GOD for leftovers).  The basil was also leftover – something that was first used in a pasta dish.  In fact, the only part of my meal that wasn’t borrowed from another was the egg.

If you’re like me and you crave a decadent breakfast to start your day off right, this is definitely for you.  Since I’m a single lady cooking for myself, this recipe serves one.  Feel free to double it if you’ve got company.

do-breakfast-right

What you’ll need:

  • 1 TBSP olive oil
  • a generous pinch of flaky salt
  • 1 handful of cherry tomatoes, halved
  • 5-8 leaves fresh basil
  • 2 cloves garlic, smashed
  • 1/2 cup of vegetable stock
  • 1/8 tsp dry rosemary
  • 1/4 cup of brown rice
  • 2 strips of bacon, chopped into bite-sized pieces
  • 1 egg

Make it:

  1. Start with your rice.  I’d recommend making this the night before if you want to save time.  It will be just as delicious.  Boil your vegetable stock and rosemary then pour in your dry rice and simmer until tender (45 minutes or so).
  2. Preheat your oven to 350.
  3. In an oven-safe dish, drizzle olive oil over your tomatoes then sprinkle with your flaky salt.  Top with 5-8 fresh basil leaves if you’ve got ’em.  Add your garlic and place in the oven for 15 minutes.
  4. While your tomatoes roast, fry your bacon.  I like mine really crispy but this is your breakfast so cook it however you’d like.  When your bacon is finished to your liking, remove it from the pan with a fork or slotted spoon reserving the grease.
  5. In the same greasy pan, fry your egg.  Wait to fry your egg until both your rice and tomatoes are finished cooking.  You’ll want it to be piping hot!  Season it with a little bit of salt and pepper while it cooks.
  6. When your egg is finished, plate that bitch up.  Start with your rice, slap on the bacon, then your egg and finally, pour your tomatoes and basil over everything.

If you tackle this delicousness, tag it with #malorisbreakfast!  I’d love to check it out!