Overnight Almond, Apple, and Cranberry Oatmeal

There was a time when my daily breakfast consisted only of a super-sized diet soda. I had been one of a handful of people left in the universe who didn't get their morning caffeine fix from coffee (yikes, this is crazy I know). While I have not yet given up my addiction to diet soda, a portal to the coffee world has recently opened for me. That is, if an espresso latte ramped up with a sweet nutty coconut almond milk base, a touch of half and half, and some cinnamon made at my local coffeehouse qualifies as 'coffee' to those of you hardcore 'only take it black' coffee drinkers. Whether it does or not, it has become newest obsession.

A couple months back I made a concerted effort to eat more oatmeal for breakfast. After almost three weeks of going on the 'be a little more health conscious, eat more oatmeal' binge, I sort of got burned out. Eating a bowl of hot oatmeal five days a week may have been a bit too much even for my creature of habit food habits. Yet, coinciding with this self-imposed monotony, the season of fresh blueberries was coming to an end. The fruit I was using to add some sweetness to the oatmeal because I was trying to keep it on the healthier side. 

I had been selectively flipping back and forth between the Cooking Channel (my favorite) and the Food Network (used to be my favorite) last weekend when I heard The Pioneer Woman talk about her obsession with overnight oatmeal. A cold oatmeal studded with raisins and apples, marinated overnight in a mixture of milk, half-and-half, brown sugar and vanilla, and as if that wasn't enough, it had a brûléed finish. Probably not the most health conscious way to eat oatmeal, but seriously, I wondered if this might be a wicked way to have oatmeal return to my life. Although maybe this version might require me to exercise some moderation. Maybe.

Raisins were Ree Drummond's dried fruit of choice. Dried cranberries were mine. To counterbalance the guilt over the addition of brown sugar in this oatmeal, I decided to add almonds. Did you know compared to all other nuts, almonds are packed with the most nutrients and have the longest list of health benefits? You probably did, however, I have a reason for reminding you of that bit of food trivia. You will figure what that is shortly.

The Granny Smith apple was the perfect apple option. Cut into a small dice, it brings the right amount of tartness and crunch to this oatmeal.

After all of the ingredients are mixed together in a medium sized bowl, covered, and placed in the refrigerator, the only thing left to do was wait. I added in the almonds with all of the other ingredients. To ensure they stay as crunchy as possible, it would be better to add them to the Overnight Almond, Apple and Cranberry Oatmeal right before you are ready to serve it.

If you do not have a kitchen torch, you can always brûlée the oatmeal in a broiler (it only takes minutes for the sugar to melt and caramelize in a broiler, but you will need to watch it carefully). If you make creme brûlée or have made/wanted to make the s'mores fudge tart, your investment of a thirty dollar kitchen torch will more than itself pay off. 

Any trepidation I had over not liking the taste of cold oatmeal completely dissipated after the first bite. If I told you it reminded me somewhat of a caramel apple, you might think it too sweet for your palate or for breakfast. So I won't tell you that because I want you to make it as it is nothing like any bowl of oatmeal you have ever had. When you are eating this bowl of deliciousness, I want you to focus more on the fact you are eating oatmeal, apples, and almonds (does it get any healthier?) than on worrying there is also some brown sugar and half-and-half (everything in moderation, right?). And let's not forget, the dried cranberries fall somewhere on good for you scale.

I discovered Bon Appétit's great article on overnight oatmeal ("Make Overnight Oats That Actually Taste Good by Avoiding These Common Mistakes") two days after making this version of overnight oatmeal. There are some aspects of this recipe not consistent with their advice (e.g., the liquid to oatmeal ratio), however, in spite of this, the creaminess and texture of the oatmeal was perfect.

Not only is this Overnight Almond, Apple, and Cranberry Oatmeal ideal for breakfast, it would also be a great option for either lunch or dinner. I happen to be one of those who thinks breakfast, like caffeine, should be a twenty-four a day option. 

Recipe

Overnight Almond, Apple, and Cranberry Oatmeal (slight adaptations to Ree Drummond's Overnight Oatmeal recipe)

Serves 2 (generously)

Ingredients

1 generous cup old-fashioned oats (recommend Quaker Old-Fashioned Oats)

3/4 cup whole milk (could also use almond milk or coconut almond milk)

1/2 cup half-and-half

1/4 generous cup of dried cranberries (can also use raisins or dried blueberries)

1/4 generous cup of almonds

2 packed Tablespoons light brown sugar

1-2 teaspoons vanilla

Pinch of kosher salt

1 small or half of a large Granny Smith Apple, diced

2-3 Tablespoons granulated sugar

Directions

1. In a medium sized bowl, mix together the old-fashioned oats, milk, half-and-half, dried cranberries, brown sugar, vanilla, salt, and diced apple. Cover and refrigerate overnight. Note: Almonds can be added in after the mixture has refrigerated overnight to prevent them from softening.

2. Stir mixture. If too thick add additional milk or half-and-half (mine was just the right consistency and no additional liquid was added).

3. Divide mixture between two bowls.

4. Sprinkle each with 1 - 1 1/2 Tablespoons of granulated sugar. Using a kitchen torch, brown lightly.

5. Serve immediately.

Note: This recipe can easily be doubled or tripled.

Blue Cheese Romaine Salad w/ Lemon Vinaigrette

Maybe it's because we have so much Halloween candy leftover I felt compelled to make something a little healthier. Who knew Mother Nature would be playing a horrible trick on the trick-or-treaters when I bought boxes of King Sized Kit Kats, Skittles, and Swedish Fish. Not even the allure of acquiring massive amounts of candy seemed to be enough of an enticement for costumed munchkins to want to brave the cold, windy, rainy weather on Saturday. In what is probably a bit of revisionist history, I remember spending hours walking through the neighborhood on the quest to fill up our pillowcase bags with as much penny candy as possible. Regardless of how numb our little fingers and toes got or how drenched we became, wicked weather would not get in the way of our unflinching determination. No matter what costume we were wearing, we took pride in being 'candy sluts' for the day.

"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad." George Ellwanger If there was ever a salad worthy of being put in the elusive category of perfect, the Blue Cheese Romaine Salad with Lemon Vinaigrette stands a really good chance of gaining entry. From the Maytag Blue Cheese to the sautéed pine nuts to the lemon vinaigrette, you are reminded why not all salads are created equal. 

I am often guilty of paying more attention to the main course, sides, and dessert than I do to the salad, sometimes forgetting first impressions really do matter. And if there were ever a salad to leave a lasting impression, it would be this Blue Cheese Romaine Salad w/ Lemon Vinaigrette. 

With Romaine being one of the lettuces available year round, this salad has the potential of being one you could make year round. 

What is not to love about a salad that looks deceivingly simple yet delivers so many different flavor notes? The full bodied Maytag Blue Cheese brings a savoriness and saltiness while the rich buttery taste of sautéed the pine nuts compliment the romaine and granny smith apples perfectly. This could be one of the best, most impressive four ingredient salads you will serve to your family and friends.

I prefer to sauté my pine nuts, although you could also bake them on a small sheet pan in a pre-heated 350 degree (F) oven for 4-6 minutes (stirring at least once). However considering pine nuts can be a bit on the expensive side, I feel a need to hover over them. While not the worst thing in the world, but burnt pine nuts are inedible. 

With very few exceptions I don't buy bottled dressings, especially since making them is so easy. This Lemon Vinaigrette follows the 3-1 extra-virgin olive oil to lemon juice ratio. Brown sugar replaces the more typical dijon mustard. The result was a smoother, less tart dressing.

Made in either a food processor or a blender, this is one of those 'you want to lick the bowl' kind of dressings because you do not want a drop to go to waste. Seriously, there are no bottled dressings coming close to its' deliciousness. Make sure you use a high quality extra-virgin olive when making a salad dressing. For the price ($10.00) and flavor, Sur la table's olive oil is a great option. 

Some of a salad's most flavorful elements often fall to the bottom of platter when tossed. The only parts of this salad needing to be dressed are the apples and romaine lettuce. So toss them first and then top the salad with the crumbled blue cheese and sautéed pine nuts. It's not just about taste, it's also about presentation (I have been permanently brainwashed by the likes of Martha Steward and Ina Garten).

Pair this Blue Cheese Romaine Salad with Lemon Vinaigrette with a roast chicken, grilled fish, or a great steak. Keep your sides to a minimum (think less is more) and you have the makings of an amazing meal. It would be shame, maybe almost a crime, for there to be too many 'side' distractions to this salad. 

Instead of Granny Smith Apples you could also use Asian or Red Anjou Pears in this salad. But when choosing a blue cheese, buy it in a chunk rather than in the pre-crumbled container. For salads, I am big fan of the made in Iowa Maytag Blue Cheese. However, any number of artisanal blue cheeses out there would work well in this salad (just don't buy a container of those blue cheese crumbles, okay?).

Next time you are planning to make a salad for a dinner party, think of making a salad having the ability to make both great first and lasting impressions. Think of this Blue Cheese Romaine Salad w/ Lemon Vinaigrette. You may never buy a store-bought dressing again. 

Recipe
Blue Cheese Romaine Salad w/ Lemon Vinaigrette (slight adaptation to the Blue Cheese Romaine Salad from Taste of Home Entertaining, Winter 2005)

Ingredients
Dressing
1/3 cup fresh squeezed lemon juice (from one large lemon)
1 Tablespoon light brown sugar
1 garlic clove, peeled
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil

Salad
1/2 cup pine nuts
1 Tablespoons unsalted butter
6 cups torn romaine (from approximately 3 stalks of romaine)
4 ounces blue cheese, crumbled (recommend Maytag Blue Cheese)
1-2 medium Granny Smith Apples, sliced (alternately could use sliced Asian or Red Anjou pears)

Directions
1. In a small heavy bottomed sauté pan, melt butter over medium-low heat. Add pine nuts. Stir frequently until pine nuts have turned golden brown. Remove pan from heat. Transfer pine nuts to a dish and set aside to cool.
2. In a food processor or blender, combine lemon juice, brown sugar, garlic, salt and pepper. Process until smooth. Gradually add oil in a steady stream until well blended. Pour dressing into a sauce boat and set aside.
3. In a large serving bowl, layer romaine on bottom followed by sliced granny smith apples. Pour dressing over romaine and apples and toss until well coated.
4. Top tossed salad with crumbled blue cheese and golden pine nuts. Serve immediately.

Sweet and Spicy Ragu

"Life is not a sprint, it's a marathon." Better than starting the day with a run is waking up seeing some daylight outside. For the past couple of weeks our morning runs have been in the dark causing us to take the path with the hill on it. Or I should say hills, because we have to cross over it twice. If I ran listening to music, Kelly Clarkson's "Stronger" and Eminem's "Lose Yourself" would be two of the songs on my playlist. Heat, humidity, and hills, otherwise known as the reasons causing me to whine trifecta, are also the things only those with glutton for punishment tendencies would actually choose to endure. Come to think of it, maybe next to having competitiveness traits, this is one of the reasons why there is such a strong bond between everyone in my running group. Being amongst these kindred spirits has made my gradual post-injury return to running a little less scary. 

Slow and steady not only wins the proverbial 'life' race, it makes for a rich, deeply flavored ragu. Derived from the word 'ragouter' which means 'to stimulate the appetite', the aroma coming from the making of a ragu might be considered a bit of a tease. However, the alchemy happens when the meat, vegetables, wine, and tomato paste are allowed to cook slowly and when close attention is paid to the browning processes. And yes, I said tomato paste. 

The base of many ragus often begin with onions, celery, and carrots. These 'humble beginnings' are what the French call a mirepoix and the Italians call a soffrito. The slight variation in the base of this ragu is the use of fennel in place of the carrot. Fennel, a fall/winter vegetable, is a species in the carrot family, however, it has a mild anise or licorice flavor. The operative word is mild. The sweetness of the ragu coming from browned tomato taste and sweet Italian sausage, the fennel adds to the complexity of the flavor rather than adding to it. Coarsely chopped in a food processor, the onions, celery, fennel and garlic are sautéed until browned, a process that takes up to 30 minutes. These might be the most important 30 minutes of cooking time to the sauce requiring your attention as the scraped up brown bits of vegetables provides a significant amount of flavor to the ragu.

Some refer to tomato paste as one of the most valuable ingredients in your pantry. It's flavor potential is exponentially increased when the tomato paste is allowed to brown for two to three minutes. When cooked with the already browned vegetables, the sugars in the paste caramelize, causing the resulting sauce to have an even bigger, smoother, sweeter flavor. Once the vegetables and paste have browned, a hearty red wine is added. Remember never use a wine you wouldn't drink (hopefully you have a high bar for good wine). I used a merlot, but you could use a Cabernet. After pouring two cups of wine in the ragu, you should have enough left for a glass to enjoy while you cook. 

Now this is going to be where in the cooking process you might say "What?". The sweet and spice Italian sausage is cooked or rather browned in the developing ragu. The first time I made it I didn't think it was possible for the sausage to brown with so many other ingredients in the pan. But they did. Once you have invested time in browning the vegetables, tomato paste and beef, the ragu only needs your periodic attention once all of the other ingredients have been added. Although the total cooking time for the ragu is close four hours, you don't need stand on your feet or stay chain to the stove for that length of time. However, every so often you need to check on and stir the sauce.

This Sweet and Spicy Ragu is a perfect compliment to any pasta having some substance. Spaghetti, penne, bucatini, ziti, pappardelle, or rigatoni are some of them (an angel hair pasta would not stand up well to this rich, heavy sauce). If you are looking to give your stuffed shells an added boost in flavor make with this ragu versus any other tomato sauce.

A while back I shared this stuffed shell recipe with you (directions provided below). I have to honestly say I like it much, much better made with this Sweet and Spicy Ragu.

In addition to changing out the sauce, I changed how I applied the fresh mozzarella (and omitted the goat cheese). Rather than shredding it, I placed thin slices over the top over the shells. Two thumbs up for change as well. 

Whatever you decide to pair with the Sweet and Spicy Ragu, I hope you make it. Besides it's significantly easier than running in the heat, humidity, or up hills.

Recipe
Sweet and Spicy Ragu (inspired by Anne Burrell's Sweet and Spicy Ragu recipe as shared in her cookbook Cook Like a Rock Star: 125 Recipes, Lessons, and Culinary Secrets)

Ingredients
2 medium sized onions, cut into 1 inch dice
1 small fennel bulb, tops and tough middle stalk removed, cut into 1 inch dice
2 celery ribs, cut into 1 inch dice
3-4 cloves of garlic, smashed
2 cups (16 ounces) tomato paste 
2 cups hearty red wine (recommend Merlot or a Cabernet)
1 pound of sweet Italian sausage, casings removed
1 pound spicy Italian sausage, casings removed
2 bay leaves
1 thyme bundle, tied with butcher's twine
Extra-virgin olive oil
1 pound of cooked pasta or use for Stuffed Shells (copy of prior blog posting below)

Directions
1. Put onions, fennel, celery and garlic in a food processor, pulse to a coarse paste.
2. Coat bottom of a deep, heavy bottomed pan with extra-virgin oil. Add vegetables, season with salt and bring to medium-high heat. Cook vegetables until all liquid has been evaporated and they begin to stick to bottom of pan. Stir occasionally to scrape up brown bits. Vegetables should be cooked until browned. Cooking time approximately 30 minutes.
3. Add tomato paste and stir to combine.Allow paste to brown slightly, stir constantly and cook for 2-3 minutes. 
4. Add wine, stir to combine and scrape any remaining brown bits in the pan. Cook until about half the wine has evaporated, approximately 4-5 minutes.
5. Add both the sweet and spicy sausage, using a spoon to break it up. Cook until meat has browned, approximately 10-15 minutes of cooking time.
6. Add enough water to cover the meat mixture by 1/2 inch. Stir to combine well and add bay leaves and thyme bundle. Bring sauce to a boil and then reduce to a simmer. Continue cooking, checking occasionally, for approximately 3 hours. Season with salt and pepper to taste.
7. Remove thyme and bay leaves. Use sauce with cooked pasta or for stuffed shells.

Notes: Sauce can be made a day ahead, covered and stored in the refrigerator.

Stuffed Shells
Ingredients

2 (15 ounce size) containers of whole milk ricotta cheese

1 1/3 cups freshly grated Parmesan cheese

3 Tablespoons chopped Italian (flat) parsley

3 Tablespoons chopped basil

1 1/2 teaspoons salt

3/4 teaspoon garlic powder

1/2 teaspoon black pepper

4 large egg yolks

1 box of frozen spinach (thawed and drained)

1 pound box of jumbo shells

1 pound fresh mozzarella cheese, sliced or grated

Directions

1. Cook pasta shells in large pot of boiling salted water until slightly tender but still firm (about 7 to 9 minutes).
2. Drain pasta shells and place on an olive oiled baking sheet. Toss shells in olive oil so they don't stick together. Cool slightly.
3. Combine all filling ingredients and set aside.
4. On the bottom of 9 x 12 baking dish, spoon 1 1/4 cups of Sweet and Spicy Ragu on the bottom of pan.
5. Using a pastry bag or tablespoon, fill each of the shells with the filling and place on top of ragu.
6. Top finished stuffed shells with 3 to 4 cups of ragu over the top of the shells.
7. Place slices of or grated mozzarella on top.
8. Bake at 350 degrees for 30 to 35 minutes or until top is lightly browned and filling in shells is cooked through.
9. Allow to rest for at least 10 minutes before serving.
Note: The dish can be assembled the day before or earlier in the day. Cover with plastic wrap and keep chilled until ready to cook. If chilled overnight, allow to sit out at least 30 minutes before baking.

Wild life on the Fox River, Geneva, Illinois.

Taco Soup

Whenever I make something for the first time I will ask the person who shall remain nameless 'how is it?'. Of course you are probably thinking there is only right answer to that question. Actually there isn't. But there is, if I am being totally honest, a single word response I pray I will not hear. The word almost always causing me to cringe; make a 'you can't really be saying that face'; or, ask 'are there no other words in your a zillion years ago one point away from a perfect score on the ACT vocabulary?' is 'good'. An adjective that belongs in the same non-committal category of words that include 'nice and fine' or should be added to the list of those four letter 'bad words. Don't get me wrong, not everything that comes out of my kitchen is amazing, outstanding, incredible, to-die-for, over-the-top, last meal worthy, blue-ribbon-esque, unbelievable, best-ever, great, or even 'really, really good'. Sometimes it's a disaster, just okay, or simply just 'good'. However, there are those moments when the culinary stars are aligned and the dish deserves a rating better than 'good'. Those would be the occasions when my face reveals what I am thinking. Which is exactly what happened last week. I heard the word 'good', not 'really good' or 'really, really, really good'. But then after I made a face, and maybe I even whispered something audible, something else happened. We finally came to a really, really good understanding as to what that word meant to both of us. 'Good' has not been permanently banished from ever being spoken (particularly in the food review context) and it continues to remain an option. Because sometimes 'good' really is good enough. Except for when it isn't.

In the past week, I was reminded of the centuries old expression 'you can lead a horse to water, but you can't make it drink'. Almost a year ago to the day, one of my friends had shared her recipe for Taco Soup with me. My 'how good can a soup made mostly with canned vegetables really be' snobbery trumped not trusting the recommendation of this 'I love everything she has ever made' friend. In spite of having savored every morsel of food she has ever served, I had been reluctant to make the soup. Then over the weekend, this 'old horse' sat down at the table where a bowl of the Taco Soup was placed in front of her. And she drank. Not just one bowl, but two. Three days, not three weeks and not three months later I was making this soup. Proving once again that I still have alot to learn.

Having friends over for a weeknight or weekend gathering? Having a chill and Netflix movie night? Having an open house for the holidays? Hosting a luncheon? Making lunch or dinner for family and/or friends? Going up to a cottage or cabin for the weekend? Wanting something to take the chill off of a cold, blustery day? Craving comfort food? Inviting friends over last minute? Feeling in the mood to binge watch a favorite show? Or hey, having neighbors and friends over for Halloween? There are an almost endless number of opportunities for you to make this incredibly easy to make, delicious soup.

From start to finish this soup comes together in about an hour. A lack of time or rather a perceived lack of time should not be used as an excuse to avoid making this Taco Soup. Because making this soup could turn out to be the one of best uses of your time for the week.

As I stood at the butcher's counter in the grocery store, I wondered which ground meat I should use. Ground Chuck (80/20), Ground Round (85/15) or Ground Sirloin (90/10). We all know it's the fat content is what gives ground beef its' wonderful, buttery flavor. Taking into consideration the meat wasn't taking center stage (i.e., needing the highest amount of fat), I ruled out the Ground Chuck. Knowing I wanted the browned meat to have some 'fat' flavor, I nixed using the Ground Sirloin. Which meant by process of elimination, the best option seemed to be the ground round. After that ground meat deliberation came the 'how much to buy' decision. The recipe called for only one pound of ground meat which should have made it a no-brainer decision. Yet I couldn't help but wonder about the soup's taste and texture if it was made with one and one half pounds of ground meat. That answer will come shortly. Keep reading.

The moisture or liquid in the soup comes from the liquid in the canned vegetables and from the can of nacho cheese soup. Nothing is drained.

Once the ground round has been browned, all of the other ingredients are added. Easy, peasy. The soup cooks for approximately 30 minutes on medium-low heat. With this being the amount of time necessary for all of the ingredients to be heated through, you can reduce the heat to a simmer and continue cooking for an additional 15 minutes to further develop the soup's flavor. Stir the soup occasionally to prevent anything from sticking to the bottom of the pan. Don't forget to season with salt and pepper.

The only garnish this Taco Soup really needs are some Fritos Corn Chips. Additional options include grated Cheddar/Monteray Jack cheese and sour cream. If you are making this Taco Soup a 'meal', consider serving with some cornbread (from scratch or your favorite mix) or a heated baguette.

The increase in the amount of ground round made for an even heartier, soul-satisfying soup, kicking up its' deliciousness factor up even further. The addition of the extra half-pound of meat transformed into a cross between a soup and chili. If you prefer a more pure 'soup' feel, use only one pound of the ground round.

This soup will thicken up more if made the night before and chilled. To return it to its' original consistency, add some water. A little at a time until the soup reaches the desired consistency.

"Life is really simple. But we insist on making it complicated." Confucius I am the first to admit to being skeptical about making those 'quick and easy, not made from scratch, with promises of tasting better than homemade' recipes posted daily on social media. Yet, in spite of this skepticism, the Taco Soup was a reminder there are exceptions to all rules or should I say all perceptions. I am kicking myself for waiting a year to make this Taco Soup. Because it is really, really, really, really good. To be certain I avoid any misunderstandings between us, let me just say it's pretty gosh darn delicious. 

Recipe
Taco Soup (an ever so slight adaptation to Randee Malmberg's Taco Soup recipe)

Ingredients
1 - 1 1/2 pounds of ground round (85/15) Note: For a thicker, heartier soup, use 1 1/2 pounds.
1 package of Taco Seasoning
1 can (15.5 ounce) dark kidney beans, undrained
1 can (15.5 ounce) small red (light) beans, undrained
1 can (15 ounce) black beans, undrained
1 can (14.75 ounce) fire roasted whole kernel corn, undrained
1 can (14.5 ounce) diced tomatoes, undrained
1 can (10.75 ounce) fiesta nacho cheese soup (recommend Campbell's)
Kosher salt and pepper for seasoning

Fritos Corn Chips or tortilla strips, sour cream, freshly grated cheddar/jack cheese, cornbread or warmed baguette.

Directions
1. In a deep, heavy bottom stock pot or dutch oven, brown the ground beef over medium heat.
2. Add all of the remaining ingredients (remember Do Not Drain any of them) and stir to combine. 
3. Reduce heat to medium-low and continue cooking for 30 minutes. Stir occasionally to prevent any sticking to the bottom of the pan. Note: For even deeper flavor, reduce heat to simmer and cook for an additional 15 minutes.
4. Season with salt and pepper to taste. 
5. Serve with Fritos Corn Chips, sides of sour cream, freshly grated cheddar/jack cheese, cornbread and/or a warmed baguette.
Notes: 
1. Soup can be made the day ahead. Cover and refrigerate. Reheat until heated through.
2. For serving soup to a large group, consider doubling ingredients. Transfer cooked soup to a slow cooker and put on warm setting.

Sculptures in the Dallas Arboretum and Botanical Garden.