Eggy Oats

photo source: Blogilates

I saw this Microwave Minute Muffin on Pinterest, and thought that the boys would enjoy it. The first time they said it was too firm. I tweaked it until it was an "edible" consistency. Still delicious. Still filling, but now there is no way I would be able to get it to stand up on a plate. We have this most mornings. 

1/4 cup quick cook oats
3 Tbs milk (rice or almond milk, the vanilla almond is especially tasty)
1 egg
1/8 tsp kosher salt (or a pinch, 1/16 tsp of table salt)
1 tsp sugar/sweetener (to taste)
filling: cranberries, toasted pecans, toasted coconut, raisins, cinnamon, etc. . .
a mug

Put oats in a mug. Pour milk on top. Add the remaining ingredient and mix. Microwave for one minute, then stir. 

Variations:
- When my boys want maple syrup in their eggy oats, I decrease the milk to 2 Tbs or it's too runny. Then I'd have to nuke it for a little longer. Those 15 seconds just take up too much time in a morning of rushing about to get ready for school ;)

- Instant oatmeal: Add milk and egg, stir up and cook. 

Dairy-Free Potato Chowder

So I like chowder a lot. I also have kids who can't have dairy. This creates a conundrum, since chowder is normally made with a milk/cream base. However, I have been experimenting with using dairy substitutes in my recipes, and I found that almond milk works almost as well as regular milk for most dishes. After making it a couple of times, I think I've got this recipe down!

Ingredients

• 6 slices bacon (save the fat)
• 1 onion
• 2 ribs celery
• 2 cloves garlic
• 1 teaspoon kosher salt
• 1/4 cup flour
• vegetable, canola, or olive oil (as necessary, see recipe)
• 1 tablespoon sugar (maybe)
• 3 large russet potatoes, peeled and rinsed
• 1 quart almond milk (or rice milk)
• 1 1/2 teaspoon old bay seasoning 
  
• 1/2 teaspoon ground white pepper (or black pepper)
• 3 green onions, chopped for garnish

Instructions

Cook the bacon in a large saucepan or pot over medium-low heat. Remove cooked bacon and lay on paper towels; set aside for later. Estimate (or measure) the rendered bacon fat. You need 1/4 - 1/3 cup, so add oil if there's not enough or remove any excess. Sweat the onion, celery, garlic, and salt together over medium-low heat until the onion and celery are soft. Sift the flour over the vegetables and stir to coat. Continue to cook over medium-low heat until the flour becomes slightly toasted, stirring constantly so it does not burn. Add the potatoes, milk, old bay, and pepper. Bring to a simmer, stirring to dissolve the flour (and get any stuck bits off of the bottom of the pot). If your "milk" is unsweetened (usually labelled "unsweetened" on the box), add 1 tablespoon of sugar (to taste). Simmer until the potatoes are cooked, about 20-30 minutes. Adjust seasoning as desired (i.e. add more old bay, salt, or pepper if you want). Ladle into bowls and top with the green onions and crumbled bacon.

NOTE: If your family has no problems with dairy, you could make this with 2% or whole milk. Since I personally have no issues with dairy, I add a couple of tablespoons of finely shredded cheddar cheese to my bowl! I also like to add crackers.

Caribbean Bean Soup

What is a Caribbean bean? Well the most popular beans in Caribbean cooking are black beans and red beans. However, this soup isn't only about the beans; it uses several other Caribbean flavors: garlic, cumin, lime, and cilantro.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 jalapeno chilies, seeded and minced
• 4 cloves garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cumin
• 2 cans chicken broth
• 2 cans black or red beans, or one pound of cooked dried beans

Toppings

• 1/2 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1 lime, cut into 6 wedges

Heat the olive oil in a large saucepan over medium heat. Sweat the onion, carrots, jalapeno, and garlic with the salt, pepper, and cumin. Cook, stirring frequently for 10-15 minutes, until the carrot has softened (do not let the vegetables brown, turn heat to medium-low if necessary). Meanwhile, puree the beans with the chicken broth in a blender*. Add to the softened vegetable mixture. Raise heat to medium until simmering. Reduce to medium-low and cook for another 10 minutes, stirring frequently. Add more salt and pepper to taste and serve in soup bowls, topping with sour cream and cilantro. Serve with lime wedges.

*Note: If you like the texture of whole beans in your soup, only puree half of the beans with the broth. Add the un-pureed beans to the soup as soon as you add the bean/broth mixture.