The Best Steel-Cut Oatmeal

On days like today, when the weather gets cold, nothing quite beats a hearty bowl of oatmeal. This is one of my favorite winter morning breakfasts (albeit a no-go now because of my sensitivity to oats).

Weekend days, when you have a bit more time to cook than that make, shower, eat, go routine more typical of a weekday morning, steel-cut oats are the way to go.

Begin with the basic recipe, below, adding in fruits like dried plums or cherries into the oatmeal while it cooks, along with flavorings like vanilla or almond extract, cinnamon, cardamom, etc. Garnish with toppings like salted, roasted almonds, toasted walnuts, or mixed salted nuts, sliced bananas - or sweetened coconut flakes.

Basic Oatmeal Recipe

1 tablespoon coconut oil

1/2 cup steel-cut oats

1 cup milk

1 cup water

Pinch of salt, to taste

Add oil to a pot and heat over medium until melted. Add oats and gently toast for about 2 minutes. Add milk and water, bring to a boil, then reduce to a simmer. Cover and cook until oats are tender, about 30-40 minutes or until the oats are al dente. Stir, cover, and let sit for 5 minutes.

Flavoring Ideas

Dried plums

Dried cherries

Dried cranberries

Salted mixed nuts

Roasted almonds

Toasted walnuts

Almond butter

Coconut flakes

Sliced banana

Mango chunks

Pine nuts

Blood Orange Spritzer

When it comes to hosting family-friendly holiday parties, few think of offering alcoholic and non-alcoholic variations of the same drink. We developed this blood-orange flavored soda with children, and those who don't imbibe, in mind.

Inspired by the fresh flavors and vibrant colors of blood oranges, which appear in markets just before Christmas, and the unique shape of the red glass bottles of Solerno, this cocktail is simple to make, while the slightly sweet citrus flavor is both refreshing and satisfying.

Solerno is a clear Sicilian blood orange liqueur, made from whole blood orange fruit and essential oils. The bottle is a deep red, like the flesh of a blood orange, and takes on a unique design — the bottom features a punt (the indent on wine bottles) that resembles an orange juice strainer. Just looking at the bottle may make you thirsty for a cocktail.

While the recipe below is for an adult version, you can leave out the liqueur and substitute in sparkling water for a kid-friendly blood orange soda. No one will know the difference.

Blood Orange Soda

2 ounces Solerno liqueur

4 ounces fresh-squeezed blood orange juice

Sparkling water, for topping (for an alcho

Blood orange slice, for garnish

Place three ice cubes in a white wine glass. Add liqueur, then juice. Top with prosecco and serve with a slice of blood orange floating on top.

Makes 1 drink

Photo credit: Flickr/Brianna.Lehman

Homemade Restaurant-Style Pickled Ginger

If you’re a fan of ginger, then you know about the sweet and mild flavor of the pink pickled ginger that accompanies your sushi. Pickled ginger is a flavor-packed treat that is simple to make and will last you a couple weeks. 

This recipe is super-easy, so you can go from a knob of ginger to delicious pickled ginger in about 24 hours. Enjoy with sushi, seared tuna, or simply on its own.

Quick and Easy Restaurant-Style Pickled Ginger

1 1/2 cups ginger, sliced into thin strips

1/2 cup sugar

1 cup rice vinegar

1/2 teaspoon salt

Bring a large pot of water to a boil and add the ginger. Return to a boil and cook for 15 seconds. Immediately strain and set aside. In the same saucepan, combine the sugar, vinegar, and salt. Add the ginger and combine well. Bring the mixture to a boil, reduce heat to a simmer, and cook for 30 minutes, stirring occasionally to ensure the ginger is submerged. Set mixture aside and allow to cool.

Store ginger and liquid in tightly sealed jars and keep refrigerated for up to two weeks. 

I Believe I Can Fly

Words do not describe this snippet from a 40-minute documentary. Haven't you always wanted to tightrope between two buildings and cartwheel off mountains? Perhaps...


I Believe I can Fly ( flight of the frenchies). Trailer from sebastien montaz-rosset on Vimeo.

How to Have Lobster for Breakfast (or Easy Lobster Towers with Mango and Avocado

A family friend once said the best way to eat healthy is to have a rainbow of colors on your plate. And, as we feast with our eyes just as much as with our bellies, this does matter when plating.

So, when I was lucky enough to get my paws on a whole lobster recently, I had to think beyond lobster cobb salads and lobster rolls, the sorts of things I now (with a recently found love for lobster) enjoy all summer long. What would add a complement of color to the rosy-tinged meat? Creamy avocado and summery-orange mangoes!

If you're lucky enough to get lobsters fresh from the boat, the still warm, just-cooked lobster meat needs little garnishing. They're great alone with lemon juice, warm drawn butter, or even mayo (if you're of that camp). But rather than serve my lobster meat in a hot dog bun, now that I'm gluten-free, I like it nearly alone.

This is great for a light lunch, or a fancy appetizer for a small dinner party. Or breakfast, even, as I did. Hey, when you can't do cereal or oatmeal, and you crave protein, what's the problem with a little lobster in the morning, too?

I recommend assembling this dish with a round ring mold, layering each ingredient before removing the ring. If you don't have a ring mold, however (like me), don't fret — the dish is still just as delicious layered free-form.

Lobster Timbales with Mango and Avocado

One 1 1/4-pound cooked lobster, meat removed and cut into bite-sized chunks
2 scallions, finely sliced, plus more for garnish, if desired
2 tablespoons extra-virgin olive oil
Salt, to taste
1 avocado, flesh cut into 1/2-inch chunks
1 mango, flesh finely diced

In a small bowl, combine lobster meat, scallions, and olive oil. Toss to coat. Season to taste with salt.

Using ring molds, layer ½ the avocado into the bottom, gently packing down the flesh. Then add ½ the mango, again packing gently. Top with ½ the lobster mixture. Carefully and gently remove the ring, if using, and garnish the timbale with scallions.

Repeat with the remaining ingredients. Serve at room temperature immediately.

Makes: 2 timbales
Total time: 15 minutes
Special Designations: Dairy-free, Gluten-free

VIDEO: Nature's Phenomenons

I came across this video. She's off canoeing in Ireland on the River Shannon... (before I spoil it all)...




Murmuration from Sophie Windsor Clive on Vimeo.
A flight of the Starlings!

The Ultimate (Gluten-Free) Thanksgiving Planner

The countdown has begun! I'm sitting here, surrounded by cookbooks, this morning, thinking about what sorts of gluten-free dishes I want to see on my family's Thanksgiving table. I'm using this fantastic planner - complete with a downloadable checklist of what I need to have!

There will be the turkey, again mine, but instead of a traditional roast bird, we're going to spatchcock it, removing the backbone to cut down on the cooking time. Agast because of the stuffing crime we're committing? It's OK - there will be no stuffing this year. Darn breadcrumbs...

Instead, we're amping up the butternut squash and sweet potatoes. Quinoa and brown rice will be a part of the table. Oh, and plenty of cranberry sauce, roasted brussels sprouts, and green beans.

Now, back to resume my gluten-free pecan pie recipe hunt... Have a delicious recipe? Share the link below!