Baked Oatmeal ~ Irish Style Oats, Cherries, Coconut, Pecans & Brown Sugar

Cherry, Coconut & Pecan Baked Oatmeal

Have you tried baked oatmeal yet? If the answer is "yes" then you know how delicious it is. If the answer is "no" then you might want to give this recipe a try, and soon. Baked oatmeal reminds me of childhood fables of hobbits in their cozy, candlelit homes or Goldilocks eating the bears' porridge.

Fragrant with cinnamon and brown sugar, it's like a warm and welcome hug in the morning. The aroma of oatmeal cookies wafts through my kitchen as it bakes. A cross between an oatmeal cookie and a soft fruit crisp, it's a good thing to serve hungry friends and family on Christmas morning or as a filling breakfast before everyone goes off sledding or ice skating. A Sunday breakfast in bed of baked oatmeal, a glass of orange juice, a cup of coffee and a good book is not a bad idea either. It reheats well. You can store it in the fridge and warm it up in the microwave for workweek breakfasts. It's adaptable to many different mix-ins.

Secret Ingredient Creamy Tomato Soup ~ Lightened Up with Less Sodium. Fresh Tomato Flavor!

During the long drive home from visiting my sister and her husband in Pennsylvania, we stopped at Panera Bread Company for a quick bite to eat. I ordered their classic grilled cheese with a bowl of creamy tomato soup. It hit the spot. I declared, to my husband, that I must create a version of their tomato soup, only lighter and with less sodium. On Sunday I set out on my culinary mission. The result is this beautiful bowl of pure comfort. Creamy and satisfying with a bright fresh tomato flavor, accented by herbs and good olive oil.  

Yes, you can have your delicious bowl of creamy-tomato-soup-with less-saturated-fat-and-sodium and eat it too. There's a secret ingredient that makes it smooth and thick without adding extra fat. Trust me, it works like a charm in this soup and practically all soups, stews and gravies. I was so eager to share this recipe with you. I think you're going to love it!

If you've traveled a far distance by planes, trains and automobiles and you're tired of eating out and in need of some home cooking, then make this soup and pair it with a grilled cheese sandwich. Better yet, throw a few grilled cheese croutons on top and be happily satisfied (recipe below). It'll calm your jet-lagged nerves.    

Quinoa Veggie Saute ~ Lemon, Dill, Sun Dried Tomatoes

This dish is loaded with protein-rich quinoa and collagen-producing zucchini. The lightness of the tender-crisp vegetables pairs nicely with the earthiness of the quinoa. Reminiscent of springtime with sunny-yellow squash, green peas, fresh dill and tangy lemon, it's just what I needed after indulging in too much pumpkin pie over Thanksgiving. Sun dried tomatoes lend a pleasant sweetness to this dish. But you can leave them out with good results. 

This simple vegetarian meal can be taken in many directions by adding some diced scallions, slivered almonds, crumbled feta, shredded Swiss or Parmesan cheese. I imagine it would be good paired with salmon or chicken too. Use your imagination and enjoy!   

Quinoa Vegetable Saute Recipe

Some Notes:

Remember to rinse the quinoa in cold water before cooking it. I like using a good olive oil in this recipe. 

It's important not to overcook the veggies and turn them into a mushy mess. The zucchini and yellow squash should be tender-crisp. The peas should be bright green and fresh tasting. Even if you overcook the peas and veggies, it'll still taste good. I won't tell. ;)  Enjoy!

You'll Need:

• 2 small to medium zucchini, chopped into bite size pieces
• 2 small to medium yellow squash, chopped into bite size pieces
• 4-5 tablespoons of good quality extra virgin olive oil. I used a delicious Spanish olive oil (see notes).
• 1 cup of frozen peas
• 10-12 sundried tomatoes, diced. I used the kind you need to soak first. Use whatever kind you like.
• A handful of chopped fresh dill
• A handful of chopped fresh flat leaf parsley 
• 1 lemon, zest the whole lemon and set the zest aside. 
• Drizzle of honey 
• 2 cups cooked quinoa
• Kosher or sea salt to taste
• Freshly cracked pepper to taste
• Serving Suggestions: shredded cheese, scallions and/or toasted slivered almonds 

  

The Rundown: 

1. Cook the peas which ever way you fancy. I sometimes just blanch them in boiling water or put them in the microwave to defrost them and cook them just a little. Cook the quinoa according to the package directions.  
2. Saute the zucchini and yellow squash in a bit of olive oil with salt and pepper over medium high heat until tender-crisp. I use my favorite nonstick eco-friendly Scanpan for this. It helps to occasionally cover the pan. Stir frequently.  
3. Put about 4 tablespoons of olive oil into a large bowl, add a drizzle of honey and a couple of squirts of lemon juice. Add salt and pepper and whisk to combine. Taste. Whisk in more lemon or olive oil if necessary. The dressing should be pleasantly tangy and lemony. Add all the other ingredients to the bowl except for the quinoa and toss to combine. Taste. Adjust salt and pepper. Serve over cooked quinoa. Garnish with the add-ins if using.

Kentucky Bourbon Cranberry Sauce

Hello Everyone!

There are a few recipes I'm sharing on my other blog.

 This is one of them!

Please click on the link to view this recipe:

Kentucky Bourbon Cranberry Sauce

Bon Appetit!

xo ~ Jilly

Venetian Hot Chocolate ~ Dark, Rich, Pure Bliss

Hello Everyone!

There's just a few recipes that I'll be sharing on my new blog. This is one of them. 

Please click on the link to view this recipe: Venetian Hot Chocolate

 xo ~ Jilly

Mushroom Ragu over Creamy Polenta ~ Lots of Mushrooms, Marsala Wine & Fresh Herbs Over Soft Polenta

What's so appealing about plain old mushrooms? Oh boy, I can go on until the cows-come-home about them and most other food related subjects.  But, I'll spare you of my mushroom ramblings and just stick to the basics. They're easy to prepare. They're always fresh and available. Mushrooms are a good, economical substitute for meat. Most importantly, they're delicious.

Mushroom ragu over polenta is one example of just how good they can be. I saw this recipe in December's Fine Cooking magazine. Shiitake and cremini mushrooms are sauteed in a little olive oil until they release their glorious juices. A generous splash of dry Marsala wine, creates another layer of smoky flavor. Finally, the mushrooms are anointed with a touch of half and half. Oh yeah, we're heading in the right direction now! The half and half  helps thicken the sauce and give it some richness.

But, it gets even better... creamy Mascarpone cheese is stirred into instant polenta The ragu is poured over the soft polenta and the whole meal is garnished with a flurry of fresh thyme. Thyme adds a welcome herbal hit to this  savory dish. This is my idea of Italian comfort food. Dear reader, this is goooood eating! Please try it if you love mushrooms.

Lightened Up Leek and Potato Soup

It seems like kitchen-magic to take a few leeks, some potatoes, a little cream and vegetable broth and turn it into an incredibly flavorful soup. This soup is gooooood! A real keeper! It's one of my favorites. It was my mother's favorite too. In the months before she passed away, she'd ask me to make it for her, along with minestrone and pasta fagioli. All she wanted was soup. It felt good to soothe her with my simple soups. Isn't that what soups are all about? Pure comfort.

Crisp and Crunchy Middle Eastern Chopped Salad ~ Lots of Vibrant Veggies, Chickpeas, Lemon and Herbs

Another relaxing Sunday, another roasted chicken dinner paired with a bright, fresh chopped salad. What makes these kinds of Middle Eastern inspired salads so appealing is the ease of preparation. I pop a chicken in the oven to roast. I place some warm pita bread with olives on the table. Sometimes, instead of the pita, my hubby brings home a crusty baguette to go along with this dinner. 

When the chicken is almost done, I make this easy, chopped salad. It's a no-fuss, cozy, Sunday dinner that's both healthy and satisfying. No wonder we eat it so often. The chicken is savory, the salad is vibrant and citrusy. It's a good combination.    

A few cans of chickpeas, a bit of chopping, a drizzle of  fruity olive oil and couple of squeezes of lemon juice and it's done. No salad spinner, no dealing with mounds of unruly lettuce. If it's a crunchy,  refreshing salad you crave, give this one a try. The chickpeas add a bit of creaminess and substance. They also provide a good dose of  protein.   

This chopped salad would pair nicely with a piece of fish or even a petite steak. Stuffed into a pita with some salty feta and/or olives, it would make a tasty, light lunch. It stores well in the fridge for a day or two. Take the leftovers, if there are any, to work with you along with some pita, olives and feta or baba ganoush. Toss it into quinoa or rice and you've got a satisfying, protein-packed vegan/vegetarian meal.  

Fresh Pasta with Mushrooms and Cherry Tomatoes

I've Moved! Please click on the link to view this recipe and many more!

Fresh Pasta with Mushrooms and Tomatoes