September is here and apples are starting to flood the market, but be sure to take notice of the late season peach crop; these golden beauties have been ripening in the sun all summer long and are the sweetest variety in the bunch. I absolutely adore peaches and tend to buy them in bulk to make all kinds of wonderful things . . . Read More »
Using a crock pot is a great way to cook dinner while you’re busy during the day, but did you know that it can also cook breakfast while you’re sleeping? These slow-cooked Hodgson Mill Steel Cut Oats have a creamy texture and taste like lightly sweetened gingerbread that is then topped with toasted walnuts, bits of candied ginger and a splash of milk. Yum! Read More »
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 »
Despite being named Erin, I don’t actually have an Irish granny. But if I did, I would hope she would bake bread like this–slightly sweet and nutty with toasted Hodgson Mill Steel Cut Oats, with a crisp browned crust hiding a tender buttery biscuit crumb. (For any word nerds out there, ‘Wheaten’ is an old English word that means just what it says, and it’s the name of this type of loaf.)
To me, this fun clover-shaped loaf is whole grain baking at its best—taste, texture, and looks (a triple threat!). And since it’s a soda bread, made with buttermilk and baking soda instead of yeast, it’s ready in just about an hour. It’s perfect for breakfast, toasted, with butter and jam, but it easily holds up next to a savory soup or stew. The smell of this, fresh from the oven, drew everyone in my house straight to the kitchen. . . I just love when that happens. Read More »
Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man. Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit. Read More »
I think by now the excesses of the holidays are firmly behind us, and resolutions– like health and fitness and saving money–stretch ahead. I’d like to suggest one proverbial stone for these two birds—and that is Hodgson Mill Steel Cut Oats. They’re incredibly healthy and filling, full of protein and fiber– I definitely notice that the days I start with whole grains like steel cut oatmeal, I can hold out better ‘til lunch. It’s also cheap to prepare; plus you can make enough in one go to last for the week, (like I’m about to describe) and using different toppings helps keep it interesting. Voilà–cook once, and you’ve got hot breakfast for the week. Read More »