Baked Blueberry Banana Oatmeal

I just had to match with my blue fiesta ware dish.

If you have Monday off, I'm jealous.  I don't this time around, but I hope you enjoy it and don't get caught in the downpours of rain that will hit the Jackson area and other parts of the south.  Long weekend or not, this dish is an easy one to serve as a "let's sleep this one in, honey" type breakfast/brunch.  It's warm, and when served right from the oven, you get the best taste of the cinnamon-y bananas on the bottom accompanied by the slightly chewy oatmeal with crunchy walnut or pecans.  It actually reheats well too, by the way.  Serve it with hot coffee, or if the kids aren't around, spice it up with a morning mimosa.  Sit with your honey or a book and watch the rain fall (or snow, if you're up north. sniff sniff).  Oh, and since February is American heart month, celebrate with this heart-healthy oatmeal dish! Yet another reason to slow down and enjoy a warm start to your day.

I just love the recipes from the Skinny Taste blog, and this one is yet another find that takes the cake.  With the help of my google reader I keep a keen and watchful eye on any of her updates.  She uses basic, in house ingredients, and encourages healthful, weeknight cooking to feed the fam.  Enjoy this one!

Recipe Note:  Somehow, I forgot to put the additional blueberries on top before baking.  Doh!  Anyway, sprinkle as many on top as you like, and don't be afraid to try different variations of fruit too.  I loved adding blackberries, but I think raspberries would be delicious and pretty for their red color.  Or if it's fall, chop up some tart apples and enjoy an almost dessert-like breakfast that reminds you of warm apple crisp (without all the butter and sugar!).


Baked Blueberry Banana Oatmeal
from SkinnyTaste blog 1-10-2012 and modified from Ambrosia Baking 

Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 6 pts  
Calories: 211.7 • Fat: 5.4 g • Protein: 5.6 g • Carb: 38.1 g • Fiber: 3.8 g • Sugar: 22.8 g
Sodium: 76.9 mg (without salt)     

Ingredients:

• 2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
• 1 1/2 cup blueberries
• 1/4 cup honey (or agave)
• 1 cup uncooked quick oats
• 1/4 cup chopped walnuts or pecans
• 1/2 tsp baking powder
• 3/4 tsp cinnamon
• pinch of salt
• 1 cup fat free milk (or any milk you desire)
• 1 egg
• 1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set aside.
Arrange the banana slices in a single layer on the bottom of the ceramic dish.Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft. 

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. 

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

[Romantic] Comfort Food 101

So, Happy New Year!  And I think I also forgot to mention Happy Thanksgiving, Merry Christmas, and TODAY, Happy Valentine's Day!  Wow, I'm failing at being a regular with this blog thing, but needless to say, I've been busy (which is totally not a good excuse, but I'm back).

This is the season of gym memberships, New Year's resolutions (if they've still stuck!), 30 Days to a Better Body, etc etc.  Well, for me, if I were up north, this is also the season of comfort food.  Those two things obviously don't jive well, seeing as how that "comfort" part usually entails butter, cream, flaky crusts, and good quality stringy cheeses (and not the latest at-home pilates video).  But isn't it the reality when it's 30 degrees or less outside that all you want is a bowl of soup or plate of pasta? Mac 'n cheese?  Chicken pot pie? If you're a southerner, nana's fried chicken?  Well, even if you've had as mild of a "winter" as we've had in the south, today's dish serves up comfort any day of the week.  I made this for the in-laws right before Christmas and I believe every bowl went empty.  Because I planned ahead and knew when company was coming, I took a couple days to prepare this meal to make it as stress-free of an evening as possible.  I made the sauce the evening before and made the meatballs the night of.  That way, all I had to do was heat the sauce on the stove with the baked meatballs and cook up the pasta before my eaters arrived.  The timing was perfect, and paired with a salad and a glass of vino, this was a great success! 

Also, since today is Valentine's Day, you might even look past the comfort part of this dish, and evoke your inner Lady and the Tramp.  Just a suggestion. :)

Spaghetti and Meatballs
from a Williams Sonoma cookbook appropriately titled, Comfort Food
(see recipe following the pics)


Awesome sauce



Prepped and Ready



 

Immersion blender!





Chopped up




Mixing the meats (pork and beef)




Breadcrumbs for texture



Down and dirty



Lined up

  

Swimming!









 




 

I think mine looked like the picture!





Comfort Food 101

Marinara Sauce
Note: I'm pretty sure my canned tomatoes were from le Kroger and were no-salt-added diced. I actually prefer to use the diced since it made blending much easier.  I added a little of my own salt, to taste, in the end. Also, I left out the wine when I made it, but don't let that hold you back.  I'm sure that flavor is wonderful!  I made this on Sunday night, let it cool, and chilled it for Tuesday dinner. 

Ingredients
Plum tomatoes with puree, preferably San Marzano, 2 cans (28 oz each)
Olive Oil, 3 T.
Yellow onion, 1 large finale diced
Garlic, 2-4 cloves, minced
Hearty red wine, 1/2 c.
Red pepper flakes, 1/4 tsp
Bay leaf, 1
Fresh basil, 1/4 c. chopped (or a few shakes of dried)


Makes about 6 cups


Directions

Pour the tomatoes and their puree into a large bowl.  Using you hands, crush the tomatoes between you fingers. (Don't squeeze too hard or you'll be squirted with the juice.) (Or, like I did, use an immersion blender and whip those tomatoes into shape.)


In a large, heave nonreactive saucepan, heat the oil over medium heat.  Add the onion and cook, stirring occasionally, until tender, about 5 minutes.  Stir in the garlic and cook until fragrant, about 1 minute.


Add the wine and bring to a boil.  Add the crushed tomatoes and their puree, red pepper flakes, and bay leaf.  Raise the heat to medium-high and bring to a boil, stirring frequently.  Reduce the heat to low and simmer, stirring occasionally to prevent scorching and adding water if the sauce thickens too quickly, until the sauce has thickened, about 1 1/2 hours.  During the last 15 minutes of simmering, stir in the basil.  


Discard the bay leaf.  Use the sauce at once, or let cool, cover, and refrigerated for up to 4 days or freeze for up to 3 months.

Spaghetti and Meatballs
Note: This calls for a great mix of meat: beef, pork, and veal.  Because I'm more budget aware, I opted out of veal.  I used beef and pork only, and probably used around 1 1/4 lbs of beef and 3/4 lb of pork, so there was still a fatty meat involved, but not at equal proportion to the lean beef.


Ingredients
Olive Oil, 1 T.
Yellow Onion, 1/2 minced
Garlic, 2 cloves, minced
Coarse, fresh bread crumbs, 3/4 c.
Whole milk, 1/2 c.
Egg, 1 beaten
Fresh flat-leaf parsley, 2 T. minced (or a shake of dried)
Dried Oregano, 1 1/2 tsp.
Kosher salt, 1 1/2 tsp
Freshly ground pepper, 1/2 tsp
Ground beef round, 1 lb.
Ground pork and veal, 1/2 lb. each
Marinara Sauce (see above), 6 cups
Freshly grates Parmesan cheese for serving
(Spaghetti pasta) 

Makes 6 servings


Directions 
Preheat oven to 400 degrees, F.  Lightly oil a rimmed baking sheet.  In a small frying pan, heat the oil over medium heat.  add the onion and cook, stirring occasionally, until softened, about 4 minutes.  Add the garlic and cook until fragrant, about 1 minute more.  Transfer to a large bowl and let cool to lukewarm.


Meanwhile, place the bread crumbs in a small bowl.  Add the milk and let stand for 5 minutes.  Transfer the mixture to a seive and drain, pressing hard on the bread to extract the excess milk.  Add the soaked bread crumbs, egg, parsley, oregano, salt, and pepper to the onion mixture and mix well.  Add the ground meats and mix with your hands just until combined.  Do not over mix, or the meatballs will be dense.


Using wet hands, shape the mixture into 18 meatballs, and arrange on the prepared baking sheet.  Bake until tops are browned, about 20 minutes, then turn and bake until cooked through, 15 minutes more.  Remove from the oven.


In a large saucepan, bring the marinara sauce to a simmer over medium heat.  Add the meatballs.  Discard any fat on the baking sheet, add 1/2 cup boiling water to the baking sheet, and use a wooden spatula to scrape up any browned bits.  Pour into the marinara sauce and stir.  Simmer until the flavors are blended, about 20 minutes.


Meanwhile, bring a large pot of salted water to a biol over high heat.  Add the spaghetti and stir occasionally until the water returns to a biol.  Cook according to the package directions until al dente.  Drain in a colander.  Return the pasta to the pot.  Add about half the sauce to the pasta, without the meatballs, and toss to combine.  Divide the pasta among individual pasta bowls, and top each serving with more sauce and an equal number of the meatballs.  Serve hot, with the Parmesan. 

Bella Notte!











Best Cocoa Brownies

Cocoa Delight. 

This is short and sweet, literally. 

I'm going to let the following accolades convince you that these are some of the best brownies that you will ever make.  If you are looking for a simple, yet fantastic dessert for the upcoming holidays, this is it.  If your coworkers are stressed out, this is for them.  If you are going to your in-laws for the first time and don't want to overshoot, this is what you need.  If you have no other reason than you are craving the dark, rich cocoa flavor and fudgy texture that these brownies have, this is for you.  Cut them into little bites and they make perfect shots of chocolate. Not kidding.

Going...

Just listen to this praise!  When I brought the brownies to work and a bunch of college-age boys got their hands them, in addition to my boss, you would have thought their tough guy exteriors melted away to reveal a delightfully fudgy interior.  I took that way too far, but you get the idea.  Their resistance was down and one after another succumbed to my dark brownie temptation:

____________________________

"Oh...oh-oh-oh. [insert rubbing of tummy here] These remind me of my grandma.  My grandma makes brownies just like this.  These remind me of home. I want to go home!"

"Oh wow.  This is the point where if you were single, I would ask you to marry me."

"I don't even like fudge. Like, at all.  But these brownies are fudgy and awesome."

lin a southern twang] "Mmm these are good right here."

[and then there's always my boss who comes back for one, then another, then another, both quietly and pleasingly.]

___________________________


I'll let these accolades speak for themselves.  MAKE THESE BROWNIES!

{And thanks toSmittenKitchen.com who posted them!  Read what she has to say, but my favorite line is: "The result is something that could convert those that believe that all roads to fudgy, dark and rich brownies must be paved bricks of tempered chocolate."}

Going...

Best Cocoa Brownies


[From SmittenKitchen.com's 1.30.2010 entry and Adapted from Alice Medrich’s Bittersweet]
Makes 16 larger or 25 smaller brownies (the size you see pictured yielded 25ish)

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. (My note:  I know this step sounds funky, but trust me, give it a few minutes and it works like a charm). Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added. [SmittenKitchenNote: many people who have tried this recipe have found that this step works just fine in the microwave.]

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using (I left the nuts out). Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes is Medrich’s suggestion but it took me at least 10 minutes longer to get them set. Let cool completely on a rack. [SmittenKitchenNote:  I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines.] (My note: I did put them in the fridge after they had thoroughly cooled to spend the night.  It made them very easy to cut the next morning before work.)


Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares. (My note: I cut mine into two-bite sized pieces since they pack a punch.  I also flipped the brownies upside-down when I put them on the plate to make use of the smooth texture and dark color on the bottom.)

Gone.

Pizza in July? A rant.

Our favorites: spinach, red onion, ground beef, mushrooms, mozzarella

Someone poke me and remind me what season it is.

 These are the things I know to be true:  I know Thanksgiving is coming this month.  I also know Christmas follows Thanksgiving. I am also aware that I live in Mississippi.  But come on, people!  It's 80 degrees today and over the weekend Hobby Lobby had a 50% off Christmas sale.  Christmas SALE?  Did I miss CHRISTMAS??  Maybe it's Spring and nobody told me? My capris say Spring! Can you tell my stubborn northern patience has worn thin??


 [I know people comment all the time on the majorly screwed up timeline that our retailers provide America regarding the holidays and believe me, I work in retail, so I'm inundated with Christmas cookie cutters already.  I also realize I'm probably preaching to the choir when I say, LET ME HAVE MY THANKSGIVING BACK.  And you know what? I WANT MY LONG PANTS BACK TOO.   I know I'm demanding, but if you skip Thanksgiving, then you skip my birthday, so not only am I offended that you {corporate America} have forgotten the most important meal of the year, but you {corporate America} have also taken away my presents.  Yes, I'm an adult, but I still love my presents.  And now, my soap box is accounted for until this time next year...]

turkey bacon, red onion, mushrooms, mozzarella

<b r e a t h e>

With all that said, I'm ready to talk about what tastes good to me no matter what time of year, what temperature it is outside, which state or country you live in, or what holiday season you're told it is:  PIZZA.  Ask my husband, but I make a pretty mean homemade pizza, though I can't confidently say they are completely homemade since most have a secret ingredient that starts with "Great" and ends in "Value."  I almost don't want to say it out loud, but *Wal*Mart* (insert bad words at the *) makes it way into my kitchen almost every time I make a pizza.  I wish it weren't the case, but my opinions on that subject are better shared another day. ANYWAY, you can't argue with a 48 cent bargain of a mix that creates a mean thin and crispy crust.  I've made homemade crusts before and don't mind doing them; heck, I've even taught a class on it, but these little crust mixes work wonders when you only have 30 minutes on a weeknight to feed your hungry man.  And as my iPhone picture gallery shows, I take pictures of them every time they come out of the oven because they are so darn good lookin'.  They are all different in toppings, but all wonderful.

Black Bean Fiesta Pizza (vegetarian)

I guess, but am not sure, that the purpose of today's post is to rant about American "consumerism" during a boisterous time of year, and then here I go raving about pizza crust mixes bought only from a monopolizing American corporation. 
{---S-o-r-r-y---} 
Regardless of this vicious trap, here are some pretty tasty pizzas to admire while you ponder what *Wal*Mart*, Christmas, Thanksgiving, means to you.  My next post will be full of (appropriate) holiday cheer, I promise!

Can you tell we like red onion? Along with feta, spinach, and turkey bacon.

This is my homemade crust w/pepperoni, spinach, mushrooms, onion

October & Pumpkin Spiced Oatmeal Pecan Cookies

Where have you been?!  Well, really, where have I been?!  It's been a crazy month of October and this long post reflects just that.  I wish I could say our leaves are changing to beautiful hints of red and yellow, but if you know the south at all, you know they turn a nice shade of autumn brown and drop dead to the ground.  Something about the rains and the heat and something or other, but it's not pretty.  Regardless, our brown October has involved a lot of weddings, travels, and friends, and has added a lot of miles to our new little zip around.  It's a lot easier making road trips when you get 30mpg as opposed to 17. Believe me, it was time for an upgrade.

Pineapple-Cilantro Margarita

Cafe du Monde

So, I'll give you a taste of where my husband and I have been this month with the pictures below.  The first trip was to New Orleans which included fried green tomatoes (how very southern of us), beignets, and the freshest margaritas I've ever tasted:

Fried Green Tomatoes!

The second trip took us to fields of Mississippi Delta cotton and the joining of two do-it-yourself-creative friends in marriage:

Mr. and Mrs. Hodges!

Where's Waldo??

The third trip involved a best friend's wedding in the middle of the Midwest (literally, the geographic center of the country) where I was honored to stand as witness to this couple's testament of love.  My mightily talented husband was the photographer, capturing every happy moment: 

Yellow and Grey Wedding!

Roomies :)

www.sullyclemmer.com

The fourth trip took us back to the Mississippi Delta where we played in a good ole fashioned croquet tournament.  Both my husband and I made it to the finals, but didn't bring home the bacon. :(  Here's one of our hosts demonstrating his unique form <<<(ha!).

I'd say this month was one of those do-laundry-when-you-can-because-we're-taking-another-trip-tomorrow, try-to-cook-more-than-cereal-tonight, where's-that-pair-of-shoes, wait-I-have-to-work-tomorrow-morning? type of months.  I'm ready to stop....drop....and roll... into the holiday season! 

Now, food.  That is the idea here, right?  I didn't plan on blogging about these treats because I really didn't think this "healthy" recipe would be that good tasting.  You know, when you read recipes or labels that contain words like "half-fat Splenda wheat substitute", all I can conjure up in my mind is a mass of something that tastes like wood with the texture of play-dough, the kind of thing you put in your mouth with your eyes closed and your nose all scrunched up, all for no good reason except, "it's good for me, it's good for me, i think i can, i think i can."  This recipe does not include "half-fat Splenda wheat substitute", but it could be a Weight Watchers recipe for those that count points or a health-conscious recipe for those that count calories, or beyond all that, a taste and smell of fall that I've been craving.  With the busyness of this month, it was hard to find time to enjoy the kitchen.  Most nights it was something quick and the weekends were away, so that left little time for creative cooking, let alone a reason to blog about the latest quick meal.  Anyway, the night before our final October trip presented an opportunity to bake these little pumpkin gems and after observing my husband's wide-eyed reaction to his first bite, I knew I found a winner!  And, they're healthy!

On another note, I'm not sure about you, but when I read "1 tablespoon-sized cookies" I thought in no way was that big enough for me.  But trusting the recipe's instructions, I used a tablespoon to measure out the dough and plop them on the baking sheet.  I made exactly 32, the number on the recipe, and these cookies were not too small!  Just the right size actually. Because I did not plan on blogging about these until after they were baked, I have one picture of my own to show you, but the website where I found them has many others to capture the process.  Check it out for lots of other skinny recipe ideas.  These are too good not to share!  Happy Fall!

Pumpkin Spiced Oatmeal Pecan Cookies

"Chewy, low-fat oatmeal cookies made with quick oats, pumpkin, and chopped pecans."

Recipe from Skinny Taste, a great website for skinny recipes!

Servings: 16 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories:  165.2 • Fat: 6.3 g • Protein: 3.3 g • Carb: 26.3 g • Fiber: 1.6 g • Sugar: 13 g
Sodium:  149.4 mg
Ingredients:

• 1 cup all purpose flour
• 2 cups quick oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 2 tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 6 tbsp canned pumpkin (not pumpkin pie filling)
• 2 tsp vanilla extract
• 3/4 cup chopped pecans

Directions:
Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
In a medium bowl,  whisk together flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

 Add the egg, followed by the pumpkin and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the pecans.

Drop 1 tablespoon of the dough at a time onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.
Cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Makes 32 cookies, 1 tbsp each.

(If you must)

Splenda Lovers: Substitute all the brown sugar with 1/4 cup Splenda brown sugar blend, and all the white sugar for 1/4 cup Splenda sugar blend. Points remain the same.

It Must Be Love

The U.S. Open is over (*tear*), so what's there to do?  I love tennis and this year's open theme was "It Must be Love."  That theme sets the framework for today's post:

You tell me:  If you were to entertain/teach fourteen sets of curious, attentive eyes the ins and outs of Roman-style pizza, spending roughly 3 hours from prep to clean up and many more hours in studious thought, what would you go home and do after all was said and done?  Watch tv? Take a nap? Swear off the oven forever (or maybe just pizza)?!  Nope.  Not here.  After I completed teaching my first Technique Class at Williams Sonoma this weekend (you missed out!), I went home, changed into comfy clothes, took a shot or two of vitamin C (OJ) for a boost, and got back in the kitchen. (what?!?)  I baked granola.  I baked pumpkin bread, because after all, my fall wreath is on the door and its time for pumpkin in the oven.  I replenished our supply of salad dressing by making a quick red wine vinaigrette.  And none of this was dinner.  I'm cuh-razy, but really, I think it's just that I love it. 

Cooking and baking are definitely a science, which is what I spent the middle part of my Sunday teaching.  I answered factual questions like, "How long do you "proof" yeast?"  "What consistency do you desire in your pizza crust dough?"  "What temperature is 'lukewarm'?" And then I went home and found myself "unwinding" by getting back in the kitchen and stirring up what I love: the warm spiced pecan pumpkin bread that brings thoughts of autumn colors and cool weather, the crunchy, healthy granola from my favorite Amish cookbook-reminding me of growing up near the Amish community up north, and the vinaigrette? just a practical addition to my fridge needed to feed my family heart-healthy salads with ingredients I know how to pronounce.  Also, I can't bear to part with my granola recipe just yet, but this one looks pretty awesome.