the whole plate. » oats

in the absence of oats.

leslie — Thu, 10 Dec 2009 15:00:33 +0000

My supply of oats is running dangerously low.

My sister and I have three canisters on our kitchen counter: one is for oats, one for coffee, one for – ugh, Splenda – which I never touch. I’m thinking of buying her some Stevia as part of a Chanukkah gift.

Anyway, the oats and the coffee are the important containers. Equally valuable, they form my breakfast spread: a steaming bowl and a steaming mug. A few days ago, I climbed up to the shelf above the microwave [stools are an essential in New York apartments, as all our storage is vertical] in order to retrieve the industrial-sized bag of oats my mom so generously brings me from Costco. And then I remembered: the last time I refilled the canister, I used up the bag.

My parents won’t be in with bulk food presents until Christmas day, so what to do? I could purchase a small box – but it seems a waste of money better spent on gifts this time of year. Instead, I’ve chosen to get a little creative, rationing the oats that are left.

I have two hot cereal alternatives on hand: oat bran, which I like, just not as much, and quinoa flakes, which have been sitting on my shelf since last Passover, as quinoa is one of the few foods I actually can eat on Passover [that's going to make for some fun blogging in the spring].

This morning, I combined equal parts oats, oat bran, and quinoa flakes, added a cup of almond milk, and hoped for the best.

Of course, I treated the mix like any other stovetop creation, tossing in this and that along the way, including a banana, mulberries, pomegranate seeds, almonds, cinnamon, and flax.

Topped with the necessary nut butter of the morning: walnut-pecan.

The result? Voluminous, creamy, texturally a bit more complex than a plain bowl of oats. I’d highly recommend mixing your hot cereals, just to see what happens.

Unfortunately, the oats that remain will definitely run out this weekend, and I figure that’s a sign to add some imagination to my breakfasts. I’ve never been one for cereal, juice, smoothies, or eggs in the morning. But I’m thinking: Breakfast bulgur? A morning take on wheatberry pudding? Polenta with almond butter?

I can guarantee I will be eating oats on December 26th. But until then: it looks like I have some experimenting to do.

What is your favorite non-oat breakfast?

the joy of cooking; dinner deliciousness.

leslie — Fri, 23 Oct 2009 15:00:37 +0000

I think I was destined to fall in love with cooking – it’s in my blood. My family has been cooking for generations. Our traditional dishes [blintzes, apple pie] were carried across the Atlantic and through Ellis Island by my great-grandparents. My grandmother has often shared stories of her cooking trials and triumphs as a young newlywed [a personal favorite: her attempt to burn feathers off a chicken with a match in one hand, chicken in the other]. My mother began cooking for herself in her mid-twenties, and she hasn’t slowed since.

I have to credit my mom for my meager attempts to cook throughout college. Though my dinners were likely one of three dishes: pasta, an omelet, or a broiled chicken breast, having a staple dinner or two that I could create with my own hands was still…something. Back then, though nutrition was far from my thoughts, I still prepared weeknight meals on my own. It never occurred to me to purchase fast food, a frozen meal, or order a pizza.

Those simply weren’t a part of my adolescence – my mother had a meal on the table every weekday evening, and she cooked that meal herself. In the world I knew, that was how people lived, and it was rather shocking to discover how misguided that assumption truly was.

I’m beyond grateful for that upbringing, even if some things have changed throughout the generations. While my mother promised my father she would find a new way for him to enjoy chicken for every year of their marriage [she has about tripled that], I find myself dabbling instead in experiments that swap the poultry for the likes of almonds or chickpeas.

The ingredients may have changed, but the joy of cooking remains. We see the ingredients before they become a meal; we fuse them into a dish ourselves. Dinner in my family has never come from a box – it comes from our hands.

And so, it is unsurprising that yesterday afternoon, I found myself brainstorming uses for the pumpkin purée left in my refrigerator. When my stomach informed me that dinnertime was looming, I couldn’t wait to give this one a try.

scallops with oatmeal risotto and pumpkin-tahini sauce (for one)

4 oz sea scallops
1/2 c rolled oats
3/4 c vegetable broth
1/2 c non-dairy milk (I used hemp for the creaminess factor)
1 t nutritional yeast
2 c kale, finely chopped (optional, but adds color and nutrition)

for the sauce:

2 T pumpkin puree
1/2 T tahini
1/2 T lemon juice
1/4 t cumin
tiny pinch garlic powder
1-2 T non-dairy milk

Preheat oven to broil. Steam kale, if using, and set aside. Meanwhile, bring vegetable broth to a boil. Add oats; lower heat to medium and simmer until liquid is absorbed. Begin adding milk, about 2 T at a time, until all liquid is absorbed. Remove form heat; stir in kale and nutritional yeast.

Broil scallops 4-5 minutes. Whisk together sauce ingredients, beginning with 1 T milk. Stir in more milk to achieve desired consistency.

Serve scallops over risotto; drizzle with sauce.

I try to be pretty modest in life, but this was genius.

Seriously.

If you’re not an omnivore, I think it would work well with white beans or chickpeas instead. But the sweetness of the scallops did pair wonderfully with the savory risotto and sauce.

This meal rocked.my.socks.off. I’m 23 for 13 more hours, and I’ve decided, therefore, that I can still get away with that phrase.

Is the joy of cooking part of your heritage? Do you enjoy preparing your own meals?

chilly apple oats.

leslie — Wed, 14 Oct 2009 00:00:14 +0000

During one of my stints in Europe, I was introduced to the concept of eating cold oats. At first, I was resistant to the idea, considering warm, creamy, sweet oatmeal the only way to begin the day. Back then, I consumed a packet of Quaker instant oatmeal, with particular loyalty to the cinnamon roll flavor, every morning before my college classes.

Eventually, I gave into curiosity, and I tried a bite of an oat-y concoction that had been soaked in milk and yogurt overnight. Instantly, I discovered a new, very exciting treat with wonderful texture and chew, not to mention endless variety.

Swiss-style muesli has other perks as well: it’s an especially nice way to enjoy a big bowl of oats without the heat throughout the summer; it requires little time in the morning, ideal for busier days; and, it doesn’t involve the noise of a stove or microwave, which helps in keeping roommate peace in the early morning hours.

Even though cold breakfasts aren’t very typical this time of year, this one is at least slightly more apt for the season than yesterday’s, with an apple as the star.

Overnight in the fridge, I soaked:

1/2 c oats
1/4 c plain hemp milk
1/4 c plain yogurt
1 fuji apple, half grated, half chopped
~2 T raisins
~2 T almonds
tons of cinnamon

In the morning, I added another 1/4 c hemp milk, stirred the mix well, and poured it into its bowl:

A sunflower seed butter jar with just a spoonful or two left. Just like eating cool apples and peanut butter, in a fun alternative form.

How do you prefer oats? Hot, cold, sweet, savory? As granola or in a cookie?

comfort food.

leslie — Mon, 07 Sep 2009 12:59:37 +0000

Sometimes, life takes you places you’d rather not have to go.

And though the territory may be foreign, with a bit of searching, you can usually find a few pieces of the familiar.

The peanut butter might scare you…

But eventually you’ll discover something that makes you comfortable.

And if you’re patient, you’ll receive news that makes you smile again.

Enjoy your day off if you have it, everyone. And give your grandparents a call.

What is your comfort food?

breakfast for dessert.

leslie — Fri, 10 Jul 2009 15:00:30 +0000

I have dessert nearly every day. I like to think of it as part of a balanced life: I have the permission to eat whenever and whatever I choose.

maple syrup and pancakes (vwav recipe – the best!)

Dessert doesn’t necessarily mean sweets for me. I’ve definitely had evening treats of a baked sweet potato or unsalted peanut butter on a spoon. Of course, there are also nights when I’ll have ice cream.

caramelized apple and pecans

I’ve never been a fan of prepackaged desserts. My parents taught me that homemade always tastes better, and I’ve seen it proven many times. Not being much of a baker, however, I don’t always have exciting dishes on hand for nighttime snack plates.

vanilla flax french toast (ground flax, vanilla soy milk, vanilla extract, maple syrup, cinnamon)

As a result, sometimes I end up choosing to enjoy breakfast for dessert. I’ve yet to meet a breakfast food I don’t love (well, except for the European meats and crudités – not happening at 7 AM), but I also wake up craving oats every single day, so I don’t branch out much in the mornings.

cereal and almond milk

I can’t see a reason not to start and end the day with my favorite meal. My real breakfasts may be triple the size of my dessert breakfasts – but size doesn’t matter.

watermelon oat smoothie (watermelon, almond milk, plain yogurt, oats)

Are you a daily dessert eater, or do you save it for a special treat? And what’s your favorite?

edited to add ingredients, since a few of you asked!

nutcracker muesli.

leslie — Thu, 02 Jul 2009 01:51:23 +0000

Hello everyone! I had quite the long day today, and my dinner was provided courtesy of caterers on a photo shoot. I was pleasantly surprised to see fresh spreads presented throughout the day (including fresh figs and cherries!) – good food keeps me going strong.

I often find that I live in my own healthy little bubble, where all food is nutrient-rich and nourishing. And when I exit my bubble, I remember that the majority of our society does not operate that way. It was very satisfying to see my kind of food provided today. Maybe everyone else is slowly catching on! A girl can dream.

Anyhow, I don’t have an exciting dinner recipe to share, but I did have a lovely breakfast that kept me well fueled for a morning of unpacking wardrobe boxes and steaming tablecloths (I know – glam). On days that I know will be stressful and lengthy, I always make sure that I leave time to sit with my breakfast. Taking those moments to sip coffee and savor oats helps me start the day in a relaxed, serene fashion.

My morning muesli certainly fit that mood. [Slightly related: I tend to enjoy meals that are visually pleasing at all times of day except breakfast. At breakfast, I am a firm fan of messes.]

“sugar” plum muesli (measurements are approximate)

1/2 c oats
1 ripe plum, chopped
2 T raisins
2 T pecans
2 T almonds
1 t cinnamon
couple splashes vanilla soy milk
couple spoonfuls plain yogurt

Mix ingredients well and soak overnight in the fridge. In the morning, add a few more splashes of soy milk. Best enjoyed alongside coffee and a ripe banana (or maybe that’s just me).

What’s your strategy for handling a long day?

the essentials.

leslie — Wed, 01 Jul 2009 15:00:17 +0000

I consider myself to be a largely diverse eater. I always preach balance and the benefits of including a wide scope of ingredients into one’s lifestyle. Mostly, this stems from my interest in flavor – I become weary of the same dishes if eaten too often.

But, there are certain foods that I am perfectly content to consume every single day, and I miss them dearly when I don’t get them in.

Bananas, usually warmed up in oatmeal, preferably lightly speckled with brown for maximum sweetness. My sister and I have joked that we need to plant a banana tree on our balcony, as we each munch on one daily.

Plain Greek yogurt. Nothing compares to the thickness and the tang. As someone with a relatively weak sweet tooth, I always found flavored yogurts to be cloyingly over-sugared. Plain yogurt changed my life – but Greek took it to a whole other plane of existence. I wish I could afford to buy Fage 2%, because it is by far the best.

Greens. I have to buy them in trough size quantities. So many nutrients, so many different types. Plus, any food with such rich color instantly appeals to the aestheticist in me.

Almonds, in some form. My favorite nut. When I buy almond butter it consists of one ingredient – no salt, no sugar, nothing but pure, blended almonds.

Oats. If I had to pick one grain to stick to the rest of my life, oats would be it. There is no food that is a better platform for kitchen experimentation. Oats can be enjoyed warm, cold, raw, baked, sweet, or savory. With such versatility, they’re the one food I could never tire of eating.

Ironically, I seem to have covered all of the food groups. Isn’t it nice when balance sneaks up on you?

Which foods are your essentials?