Skip to main content

Ruby Red Oatmeal


Ruby Red Oatmeal
*******
Yes, I love oatmeal. I have so many recipes for it that it makes me laugh.  This oatmeal uses fresh Italian plums and they exude the prettiest ruby red color when they are stewed. So beautiful!  In the winter we use frozen Italian plums. To freeze: I simply wash and dry them, then put them whole—lots of them—into freezer bags.  Once they are stewed, the pits can be easily removed--just count how many plums you've added so you know how many pits to take out!

Per serving:

4 Italian Prune Plums
¼ tsp ground cardamom
¼ tsp cinnamon
Pepper, just a few grinds, freshly ground
1 TBL ghee or coconut oil
*
1/3 C rolled oats
2/3 C water
¼ C milk
2 tsp chia seeds
Salt, just a pinch
Drizzle of heavy cream

1.     Into a small saucepan, add pitted plums, cardamom, cinnamon, pepper and a few tablespoons of water.  Bring water to the boil, and cover with a lid, reducing heat to a simmer.  Simmer for several minutes, then using the back of a wooden spoon, press the plums against the side of the pan to break them up.  (If you are using a microwave, put it all in a microwave safe bowl and cook for 1 minute 30 seconds.  Stir and press when they’re soft). Stir in ghee or coconut oil. If you used frozen plums with pits, remove them now.
2.     Into another small saucepan bring water to the boil, add the rolled oats, and decrease heat to medium low.  Add the milk and chia seeds and stir.  Cook the oatmeal until it is as thick, or as thin, as you like it.
3.     Scoop oatmeal into a pretty cereal bowl, and spoon stewed plums and all their juice over the oatmeal.  Drizzle some heavy cream in the middle and eat.

 

Labels:

Comments

Post a Comment

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).
10 comments
Read more

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  
Post a Comment
Read more

Challa Bread

Challa Bread *******  Makes 2 loaves My neighbor, Bonnie, grew up with a Jewish friend and learned to love their family traditions, songs and the Hebrew language. Every Sunday she taught our Mormon young women a lot about the Hebrew alphabet and about many Jewish traditions (I was a teacher in Young Women so I got to hear her lessons). Even though she didn't talk about food, her lessons gave me the nudge to learn how to make something I'd always wanted to try . . . challa bread.  Check out h ow to braid a six-strand challa .
1 comment
Read more