While this recipe from OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain called for traditional steel-cut oats, you can make it with the fast cooking version. I adapted Kathy's recipe and added in a bit more vegetables, as I prefer a heavier focus on them. This is an excellent base recipe, that… Continue reading Mushroom and Sun Dried Tomato Steel Cut Oat Risottto
Tag: Vegetarian
Savory Dinners: Oats-bury Steaks
I adapted this recipe out of OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, from page 123. It called for red kidney beans, which my tummy just doesn't like (it is one of the legumes that give me stomach aches!) I have found you can sub in quite easily though. Pair… Continue reading Savory Dinners: Oats-bury Steaks
Walker’s Shortbread
If there is a cookie that Walker loves more than all, it is Walkers Shortbread. When I was at Epcot in May, I made sure to stop into the shop, The Tea Caddy, that sold all forms of it, and he was a happy boy. I can get one or two styles locally but when… Continue reading Walker’s Shortbread
Pumpkin Spice Latte (PSL)
This classic syrup comes from a short e-book I published a few years back of natural coffee syrups, for making lattes at home, The Natural Barista. Pumpkin Spice Syrup Ingredients: 1½ cups water 1½ cups organic sugar 4 cinnamon sticks (about 4″ long each) 1 tsp freshly ground nutmeg ½ tsp ground ginger ¼ tsp… Continue reading Pumpkin Spice Latte (PSL)