This is my new go-to meal when I get home after a long day, tired and hungry. Five ingredients. Ten minutes. Rich, crispy strips of bacon with silky spinach quickly sautéed in olive oil, over a creamy, nutty ‘risotto’ of Hodgson Mill Oat Bran Cereal, sprinkled over with grated parmesan, a pinch of sea salt, and a grind of black pepper. It’s is an incredibly speedy way to a meal that’s delicious and satisfying without being too heavy.
The beauty of oats is that a little salt one way or a little sugar the other is the tipping point for dinner vs. breakfast/dessert. Remember when we talked about how convenient it is to make a big pot of steel cut oats for the week, and using different toppings to keep your meals exciting? It got me to thinking about other, more savory ways you can dress up a hot cereal, and this is the first dinner-worthy combo I’ve found that’s good enough to tell the world about . (Using bacon feels a bit like cheating–what isn’t delicious with bacon? But it’s just so tasty with the oats.) And if you aren’t a fan of sweets for breakfast, it makes a fantastic start to the day, too. Read More »
Let me tell you, this light, spicy and warming Moroccan vegetable stew is worth the investment in all the interesting and tasty spices it uses. Tender chunks of butternut squash, potato, sweet pear, and chickpea swim in a creamy tomato-yogurt sauce with rich, fragrant spices. I love how it’s complemented by the light, fluffy pearls of whole grain Hodgson Mill Whole Wheat Couscous. They’re a perfect match.
This meal is the perfect balance of sweet and savory, and it’s utterly satisfying, as well as low-fat and packed with veggies. It’s perfect whether you’re into “Meatless Mondays” or are currently observing Lenten Fridays. Read More »
Butternut squash is often too sweet and dessert-like for me to like it in main dishes; but here; we’re getting serious with some big, bad flavors like crushed red pepper, some garlic for heat, and deep dark red chard. These flavors take this dish from quick & easy to quick, easy, and awesome. One note to the doubters: the combo of pasta and squash was new to me at first, but I’m game for pretty much any food experiment. And now I really like the combination. Cut the squash into smaller cubes if you’re unsure about it. (And finding pre-peeled and cubed squash in the fresh or frozen section is a GREAT timesaver.) Read More »
This soup is entirely too delicious for the amount of effort it requires. I’m starting to think anything, cooked slowly until it’s falling apart, might be magical. Here, the rich flavors of the chicken, the bright flowery thyme, the vibrant kale and carrots, and hearty Hodgson Mill Whole Wheat Egg Noodles combine to make something much, much better than the sum of its parts. It’s warming, and comforting, and still light and fresh, which is nice when I’m so overloaded on heavy winter foods. Read More »
This is no dainty dish. The Hodgson Mill Whole Wheat Spaghetti with Milled Flax Seed, cooked al dente, is a delicious, wholesome complement to the tender chicken, the mushrooms, fragrant from their simmering in sherry, and the light and creamy sauce, all spiked with bright, snappy green parsley. It’s all much heartier than it appears, and really good on a cold winter evening. This would be a great dish for a special family dinner, a celebration, or just to shake up your normal weekday meal routine. Add a green salad, or another veggie on the side, and it’s a full meal. Read More »
She may not be the prettiest girl at the ball, but this meat loaf is pretty easy on your kitchen and your overtaxed mind and wallet. And just because the recipe’s simple doesn’t mean it has to be boring. This meat loaf is really flavorful, even when I subbed in ground turkey for half of the beef. (I don’t eat a ton of red meat . . . buying two pounds of beef was just too much for me to fathom.) And this meatloaf uses Hodgson Mill Milled Flax Seed, which is not only a super food full of omega-3s, but also helps to keep the loaf together, like an egg does. Read More »