oatmeal for dinner?

Have you ever heard of oat groats? No - no one has heard of oat groats. I hadn't either until we were given some and they kept staring at me from the pantry. Well - Martha Stewart has heard of them (of course). This is a spin on her recipe and it is topped with an Italian tofu. Amazing. Time to move oatmeal type dishes to dinner! The recipe below serves 4.

For the oat groats:
1 cup oat groats

2 carrots

1 large onion

4 cloves garlic, minced

half head or bushel of kale

3-4 tablespoons EVOO

2 cups vegetable or chicken stock

1/3 shredded Parmesan cheese

For the tofu:

1 package tofu, drained/pressed well

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon crushed red pepper flakes

1-2 tablespoons tomato paste

4 tablespoons EVOO

2 tablespoons balsamic vinegar

1 tablespoon honey

big squeeze of lemon 

2 cloves garlic, minced

zest from half a lemon

S&P

To prepare tofu, whisk all ingredients together (except tofu). Slice tofu and place in a shallow dish, cover with marinade for at least 30 minutes. Preheat oven to 350. Bake for 25 minutes. If you like a little more color or crisp on your tofu (we do), I crank up the heat to 400 degrees (after 25 minutes) and move to the tofu to the top rack. Give it about 5 or so minutes then remove.

While tofu bakes, prepare oat groats. In a Dutch oven, add 2 tablespoons EVOO and saute the chopped onion until translucent, add garlic and chopped carrot. Saute vegetables for about 5 more minutes, then add oat groats, toast lightly, add stock. Bring to a slight boil, then put a lid on the pot and lower the heat. Cook for about 25 minutes. 

 In the last few minutes of the oat groat cooking, heat 2 tablespoons EVOO in a large saute pan. Saute torn kale, add in 2 cloves garlic. Saute until just tender and add to Dutch oven - incorporate. Remove from heat and mix in Parmesan cheese - season with S&P.

Assemble hot oat groats and vegetables with tofu slices on top. 

From the Whole Grains Council, a groat is another name for a grain kernel. Whole oat groats are the result of simply harvesting oats, cleaning them, and removing their inedible hulls. You can most often find these in health food stores. They take the longest to cook.

Below is chart to help you distinguish the best grains for you!

knock-off recipe: cheesy cauliflower

Over 4th of July, Vance and I went to Chattanooga for the weekend. We are doing a Southern tour this summer and have hit Atlanta, Chattanooga and Knoxville - next up, Birmingham!

In Chattanooga, we had a great brunch at Tupelo Honey. I took myself to lunch at the Knoxville location this past Saturday (while Vance slaved away at a conference).

We had delicious salt-roasted beets with pistachio & goat cheese. Actually, Vance wanted french toast and I can't seem to get enough beets these days - so I inhaled this dish.

I had a fantastic cauliflower dish too - mashed with cheddar. Gave that a spin last night at home (and had leftovers this morning with an egg and tomato atop - yum!)

1 head of cauliflower

1/4 cup milk 

4 ounces white cheddar, shredded

S&P to taste

Steam cauliflower florets until tender (about 8 minutes). Pierce with a fork - when soft, drain. In a food processor, place cauliflower and milk. Pulse a few times, season with salt and pepper. Pulse until the cauliflower is a mashed potato-like consistency. Remove to a bowl and incorporate shredded cheese - serve (devour) immediately.

This is dish is a like a cross between mashed potatoes & cheese grits, but MUCH healthier. Enjoy!

cantina!

Vance and I had a great happy hour hosted by Cantina Laredo in the Gulch. The head chef and bar manager shared some fantastic bar bites and cocktails. Great way to start the week! They serve half price dishes and drink specials during their weekday happy hour from 11 a.m. to 6 p.m. - yes - that is pretty much the whole day!

watermelon & coconut mojitos

coconut, watermelon-mint and black & blueberry mojitos

artichoke & spinach nachos

ahi tuna tacos

Thanks Cantina Laredo - we will be back soon!

when you don't like the wine...

I think opening a bottle of wine and not liking is just a terrible terrible feeling. Even if it was cheap wine - or perhaps you have open wine and can't drink it - for some reason...

This recipe provides a good way to use up a fair amount of white wine that might not be to your drinking taste (yet you don't want to pitch it).

wine poached salmon over vegetable with white wine, butter, basil sauce

2 (or double ingredients for 4 people) salmon fillets

3 ears of corn, shucked and cut off the cob

2 zucchini, shredded & drained with salt

2-3 cups white wine (about half a bottle)

assorted fresh herbs (sprig of rosemary, lemon thyme & lemon balm)

1/4 cup fresh basil, chopped

EVOO

S&P to taste

3 shallots

5 tablespoons butter

In a large saute pan, heat a little EVOO and saute 2 chopped shallots until soft. Add zucchini - stirring so it does not brown. Cook for about 10 minutes until soft, remove to serving bowls. In a separate sauté pan, heat 2 cups of wine and 1 cup water together. Add the assorted fresh herbs and one shallot, halved, bring to a light simmer. In the same pan you used for the zucchini, add about one tablespoon EVOO and 2 tablespoons butter. When hot, add corn kernels - sauté. Pour in about 1/3 cup water and cover corn for 5-6 minutes. At this time, season the salmon and place in simmering poaching wine mixture. Fish will take about 8 minutes, flip after 4 minutes.

When corn is done, remove from heat. Remove poached fish to a paper towel and discard poaching liquid. In fish pan, heat remaining cup or so of wine and 3-4 tablespoons butter - whisk together and season with S&P. Remove from heat and stir in chopped basil. Assemble bowls with zucchini, corn, fish, butter sauce and top with cherry tomatoes for color.

i like my peaches spicy

Spicy Peach Chutney (adapted from Whole Foods)

2 Anaheim chiles or other mild chiles, seeded and diced
2 teaspoons cider vinegar
2 teaspoons white wine vinegar, or another 2 teaspoons cider vinegar
1 ½ pounds ripe apricots or peaches, diced (I peeled the peaches first)
1/3 cup raisins
3 cinnamon sticks
¼ teaspoon fine sea salt
1/8 teaspoon ground cloves

1/2 teaspoon crush red pepper flakes (optional)

Combine chiles and vinegars in a small saucepan and bring just to a boil over medium-high heat. Set aside. Combine apricots, raisins, cinnamon sticks, salt and 3 tablespoons water in a medium saucepan. Set over medium heat and cook, stirring frequently, until the mixture begins to boil. Cover, reduce the heat to low and cook until fruit is softened and a thick sauce forms, about 15 minutes. Uncover and stir in vinegar mixture and cloves. Cook, stirring, until hot throughout, about 2 minutes. Remove from the heat and cool to room temperature. Discard cinnamon sticks. Use immediately or refrigerate for up to 1 week. We had our chutney over balsamic tofu, spinach & barley.

foodcycle

Remember when we had that roasted beet, goat cheese & egg sandwich? Well the beet greens looked so green and lovely that I couldn't throw them out. I foodcycled the greens into two tasty dishes.

braised coconut greens & chickpeas over quinoa
2 teaspoons EVOO
1 small yellow onion
4 large cloves garlic, peeled and minced
1 pint cherrie tomatoes, quartered
1 large lime, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes
1 (15-ounce) can chickpeas, drained and rinsed
1 pound beet greens, roughly chopped
1 (14-ounce) can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, lime zest, and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Add tomatoes and saute until soft. Toss in the greens, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the greens have been added, pour in the coconut milk, salt, ground ginger, and lime juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lime juice, if necessary. Serve over warm quinoa.

wilted balsalmic honey green crostini

1 whole wheat baguette, sliced

4 ounces goat cheese, softened

1 pound (or less) greens (beet, spinach, collard)

pint cherry tomatoes, halved

2 tablespoons balsalmic vinegar

1/2 teaspoon red chili flakes

teaspoon honey

Sauté the greens in a large pan until just beginning to wilt - mix in vinegar, remove from heat. Toast the baguette slices. Mix the honey, chili flakes and goat cheese - assemble on each crostini, goat cheese mixture, cherry tomatoes, greens. Drizzle any leftover vinegar over the crostini - devour while warm. 

spring soup & sammy night

zucchini garlic bisque
makes about 3 quarts - good for sharing or freezing!
4 tablespoons butter
2 small white onions, sliced
8 to 9 large cloves garlic, sliced thinly
7-8 medium zucchini, about 3 pounds, half peeled and chopped
8 cups chicken or vegetable broth
1 teaspoon powdered ginger
salt and pepper

Melt the butter in a heavy stock pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Taste and season with ginger, salt and pepper. This soup will taste even better after a night's rest in the fridge.

What better to pair zucchini bisque with other than a delicious and colorful sandwich!

sandwich service for two

4 slices hearty bread (like oatmeal, whole grain, sourdough)

3-4 ounces goat cheese, softened

small handful of fresh herbs - I used basil and chives

bunch of fresh beets - mine where quite small and there were about 8 in a bunch

2 eggs

S&P to taste

Preheat the oven to 375. Trim and clean the beets - reserve the greens for later. Toss with some EVOO and Kosher salt in a tin foil packet and place in the oven for about an hour. When the beets are done, allow to cool. Peel off any outer layer that is coming off and slice. Assemble sandwiches: toasted bread, about 2 ounces goat cheese, spread on one piece of toast, chopped herbs, beet slices, fried egg over medium and a little salt and pepper. Top with second piece of toast, slice, devour.