Have you checked out Oats Gone Wild? We really love oats for breakfast, be it in granola or in baked oatmeal. The boys especially love baked oatmeal, especially if dress it up a bit - breakfast cupcakes or cookies is always a hit (and you can cut baked oatmeal like this with cookie cutters). This… Continue reading Oats Gone Wild: Apple & Banana Baked Oatmeal
Month: October 2014
Balsamic Glazed Brussels Sprouts and Onions
Think you hate Brussels Sprouts? Maybe you just haven't had them prepared right. If you start off with thinly sliced sprouts, they cook quickly. Balsamic Glazed Brussels Sprouts and Onions Ingredients: 2 Tbsp olive oil 1 large sweet onion, roughly chopped 10 ounces brussels sprouts, shaved (see below) ¼ cup balsamic vinegar ¼ cup water… Continue reading Balsamic Glazed Brussels Sprouts and Onions
Slow Cooker Pumpkin Risotto
Sugar Pumpkins are at their prime, so pick one up and enjoy how amazingly tasty they can be if roasted. This risotto dish is perfect for chilly fall evenings. Slow Cooker Pumpkin Risotto Ingredients: 2 Tbsp olive oil 2 tsp dried crumbled sage 1 Tbsp garlic, minced 1 large sweet onion, chopped 1½ cups arborio… Continue reading Slow Cooker Pumpkin Risotto
Beet and Goat Cheese Risotto
A little more unusual for risotto, the pink hue is simply gorgeous, especially if served alongside vivid green vegetables. Beet and Goat Cheese Risotto Ingredients: 3 Tbsp unsalted butter 1 large sweet onion, chopped 8 ounces beets (weighed without greens) 1½ cups arborio rice 5 cups broth 8 ounces soft goat cheese Directions: Heat broth… Continue reading Beet and Goat Cheese Risotto