Showing posts with label oat recipes. Show all posts
Showing posts with label oat recipes. Show all posts

Wednesday, January 2, 2019

Spicy Cheesy Bacon Oatmeal #FoodieExtravaganza

The perfect al dente texture of steel cut oats is complemented by extra sharp cheddar, cayenne pepper and crispy bacon in this cheesy bacon oatmeal. It makes a warming breakfast (or dinner!) that will win over all your non-porridge or oatmeal eating friends and family. Savory oatmeal for the win!



If you’ve been reading this blog for the past four years, you might remember when I posted a recipe for mushroom ginger congee from my friend Kathy Hester’s creative cookbook OATrageous Oatmeals. (< affiliate link) Or her chickpea veggie soup just a few months later for our first Foodie Extravaganza celebration of National Oatmeal Month. That cookbook was a serious game changer for this non-lover of oatmeal.

Before that, I had not thought of using oats in a savory dish. Now that’s the first thing that popped into my mind when this month's Foodie Extravaganza host decided to celebrate National Oatmeal Month again. (Which is January, in case you didn’t know.) In a savory dish, I adore steel cut oats. The finished dish reminds me of my favorite risottos.

Spicy Cheesy Bacon Oatmeal

The basic cooking of steel cut oats with the recommended simmering times and liquid to oat ratio comes from the package of Bob's Red Mill steel cut oats. (It can also be found online.) The rest of the ingredients are my favorite additions. This recipe is easily doubled to feed four.

Ingredients to serve 2
2 thick-cut slices smoked bacon
1 1/2 cups or 180ml low sodium vegetable or chicken stock
1/2 cup or 100g steel cut oats
3 1/2 oz or 100g extra sharp cheddar, grated
1/2 teaspoon cayenne pepper (optional)
1-2 tablespoons sliced green onion tops

Method
Cut the bacon into small pieces and fry them until crispy in the pot you will cook the oatmeal. Remove a few pieces and set them aside to use for garnish later. Spoon out most of the bacon grease, leaving a little behind for flavor.

Add the stock and the cayenne pepper to your bacon pot and bring it to a boil.  Pour in the steel cut oats and reduce the heat to a low simmer.



Cover the pot and cook for 10-20 minutes. Ten minutes for fairly chewy oatmeal, 20 for softer bite. Even 20 minutes on the lowest simmer creates an al dente texture.

Stir occasionally, adding just a bit more water if it looks like the oatmeal is too dry before it has reached your desired doneness. I like mine the consistency of good risotto, soft but not runny.

When the oats are cooked, remove the pot from the heat.



Stir in most of the cheddar cheese, reserving a little for topping your two bowls.

Serve while still hot, topped with the reserved bacon and cheese and the green onions.



Enjoy!



If you are a fan of oats, here are some fabulous ways to celebrate National Oatmeal Month. Many thanks to our host Wendy of A Day in the Life on the Farm. Which recipe will you try first?

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Pin this Cheesy Bacon Oatmeal!

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Wednesday, January 7, 2015

Chickpea Veggie Soup #FoodieExtravaganza

This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.

Food Lust People Love: This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.


Soup is good food
Nothing warms a body more than a bowl of rich, thick soup filled with good stuff to scoop up with your spoon. Don’t get me wrong. I am also a fan of creamed soups and broths and consomm├ęs. In fact, in general, I am a fan of soup. But there is something special, and certainly more filling, about a chunky soup with stuff in it.

This lovely recipe comes from one of my favorite new cookbooks that has been mentioned in this space before: OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain by +Kathy Hester. I gave away one copy a couple of months back when I was transformed into a lover of oats by all of the savory recipes in Kathy’s great book. I had always thought of oats as something to eat for breakfast or use in sweet baked treats, like our family's favorite chewy chocolate chip cookies. Kathy’s Mushroom Ginger Congee was truly a mind changer for me when it comes to oats.

National Oatmeal Month - Who knew?
This month my Foodie Extravaganza group is celebrating National Oatmeal month and Kathy and Page Street Publishing have generously agreed to supply a copy of her book for a giveaway. Make sure to scroll down to the bottom of this post to enter the drawing. You will not be sorry!

Recipe ©Kathy Hester from OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, printed here by permission from Page Street Publishing (My adaptations are in parentheses.)

Ingredients
2 tablespoons or 30ml olive oil
1⁄4 cup or 50g onion
3 cloves garlic
11⁄2 cups or 270g sweet potatoes
1 cup or 110g chopped carrots
1 can (15 oz or 425g) chickpeas, rinsed
6 cups or 1420ml water
1⁄2 cup or 40g steel-cut oats
4 tablespoons or 24g nutritional yeast, divided (I had never heard of this stuff but it’s actually quite wonderful and I was delighted to try it. I’m going to be sprinkling it on everything now! Read more here.)
1 teaspoon marjoram
1⁄2 teaspoon smoked paprika
1⁄2 teaspoon basil
1⁄4 teaspoon thyme
1⁄4 teaspoon ground rosemary (I used sprigs of fresh herbs in place of the basil, thyme and rosemary, chopped finely.)
1 1⁄2 cups or 270g chopped kale or other greens, like chard or collards
Salt and pepper, to taste (I used one vegetable broth cube in place of the salt.)

Method
(Peel your vegetables and cube the sweet potatoes, dice the carrots and mince the onion and garlic.)


Add the olive oil to a soup pot and heat over medium heat. Once hot, add onions and sauté for about 5 minutes, until translucent. Then add the garlic and cook for 3 more minutes.



Add the sweet potatoes, carrots, chickpeas and water, then turn the heat to high and bring to a boil.



Once the soup is boiling, turn to low and add the oats, 2 tablespoons (30 g) of the nutritional yeast, marjoram, smoked paprika, basil, thyme and ground rosemary. Cover and simmer until the oats are thoroughly cooked, about 20 to 25 minutes.

Those are the golden flakes of nutritional yeast.


Add in the kale and the other 2 tablespoons (30 g) of nutritional yeast.

Cook about 5 to 10 minutes until the kale is tender. Add salt and pepper to taste before serving.

Food Lust People Love: This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.


Per serving: Calories 177.6, protein 8.1 g, total fat 5.3 g, carbohydrates 24.2 g, sodium 41.9 mg, fiber 6.1 g

One more word about the nutritional yeast: It took me quite a few stops to find it in Dubai so I wrote the cookbook author, Kathy, to ask for substitution suggestions. If you don’t mind it no longer being vegetarian, she said to use chicken stock instead of the water, which would also give the desired umami to the soup.

Enjoy!

Food Lust People Love: This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.



We are a group of bloggers who love to blog about food! Each month we will decide on a food holiday to base our recipes around. This month's the ingredient is oatmeal. Yes, January is National Oatmeal Month along with a whole array of other delightful things! We hope you all enjoy our delicious oatmeal treats this month and come back to see what we bring for you next month. Many thanks to our fabulous oatmeal host, Lauren of From Gate to Plate.


If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

Pin this Chickpea Veggie Soup! 


Food Lust People Love: This hearty chickpea veggie soup, full of vegetables and flavor, is thickened by a combination of nutritional yeast and steel-cut oats. It will stick to your ribs and keep you warm and your stomach satisfied for hours.
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