Toasted Overnight Oats with no added sugar

 

This is a very filling breakfast to make. It does need some preparation the night before but the result is well worth the effort. The oats have no added sugar. That's not the same as saying it's sugar free. Just that I have not added additional sugar other that what is found in the stewed fruit and cranberries. The Cardamom and ginger make up for the fact that this is not very sweet. Toasting the oats enhances its flavor. I use Kefir as the milk base and the juices from the stewed fruit make up the additional liquid required by the oats to soften them. You can add 1-2 teaspoons of seeds to the oats (hemp, chia, flax, sesame etc). If I'm using apples as the stewed fruit, I use 1/2 teaspoon cinnamon and 1/2 teaspoon allspice as the spices. For Peaches, Plums and Nectarines, I use Cardamom and ginger, or cloves and ginger.

1/2 cup Old Fashioned or thick cut oats (not instant)

a fruit of your choosing (apple, peach, plum etc)

1/2 cup water

4 cardamom pods

1-2 thin slices ginger

2 tablespoons dried cranberries (raisins or other dried fruit e.g mangoes, blueberries, apricots, prunes etc may also be used)

1/2 cup of Kefir

Couple of pecan halves

 

1.       Spread the oats on a small cookie sheet and toast in an oven for about 12-15 minutes until golden brown. Toast the pecan halves for the last 8 minutes by sprinkling them over the oats. Remove and set aside.

2.       In a small saucepan, add the cranberries and thickly sliced or cubed fruit (I do not peel them), cardamom pods, ginger, and water. I also add a pinch of salt just to balance the flavor. Bring to a boil then simmer until fruit stewed to your liking. Remove from heat, and set aside (I put it in the fridge to get cold). Just before putting on top of the oats, I remove the ginger and cardamom pods (they are left in during the cooling process so that their flavors can be further extracted by the stewed juice).

3.       When the oats have cooled, mix in the Kefir and yogurt in a container of your choosing. Add the cold stewed fruit, using a spoon to make little “wells” in the oat mixture so that the liquid from the stewed fruit can soak into the oat mixture. Cover with foil and refrigerate overnight.

4.       Just before you are ready to eat it the next morning, toast a couple of pecan halves (if you did not toast them with the oats as described above, I use a convection oven, 8 minutes at 350 degrees Fahrenheit) and sprinkle the pecans over the top.

Spicy Lamb and Barley Lentil soup with Middle Eastern Spices

 

This is a very spicy thick lentil soup, made with lamb, mushrooms, barley, and kale. It is done in a slow cooker but I like to finish it up on the stove top in case I have to add more broth in order to get the consistency I like. It is rich, thick and hearty, and goes well with a nice piece of crusty bread. Some of the measurements are approximate and depend solely on taste. 

2 lbs lamb neck bones

1 tablespoon Baharat or 7 spice seasoning (Middle Eastern store or homemade)

1 large yellow onion, finely chopped

2 cups brown mushrooms, cleaned and sliced

3-4 cloves garlic

½ tsp salt

1-2 fresh mint leaves

1-2 sprigs fresh thyme

1 lb lentils, picked over and rinsed

½ cup pearl barley

1 10oz tin diced tomatoes with green chilis

Approximately 2 cups chopped kale

2 large carrots, peeled and cut into chunks

Approximately 4-6 cups chicken or vegetable broth 

A few leaves of Greek Basil (optional) really enhances the flavor

A small bunch of fresh cilantro, chopped

Juice of 1 Lemon

Directions

1.       Season the lamb with 1 tablespoon Baharat and 1-2 tablespoons Olive Oil. You can use this link to the recipe for my homemade version https://www.blogger.com/blog/post/edit/6944362553970076180/7054369139043424968

This is quite spicy so you may prefer to buy a less spicy version. Marinate the lamb in the refrigerator overnight

2.       Place the chopped onion, thyme and mushrooms in a baking dish and add about 2-3 tablespoons olive oil. Mix well. Place the seasoned lamb on top of this and bake at 400 degrees Fahrenheit until the lamb is browned on the outside.The lamb will add its own juices to the onions etc as it bakes.

3.       Beat the garlic cloves, mint and salt in a mortar and pestle. While the lamb is baking, add the lentils, barley, tinned tomatoes, thyme, and beaten garlic mixture to the slow cooker. Add the baked lamb, onions and mushrooms (and all the juice) to this and cover with enough broth to fill an 8-quart slow cooker about ¾ full. Cook on high for about 6-8 hours or until the lamb meat is falling off the bones.

4.       Remove the lamb bones from the broth and pick the meat off the bones, returning the meat to the broth. Transfer all to a large stockpot on top of the stove. Add the chopped kale and carrots and bring to a boil. Simmer until carrots are cooked, adding more broth to bring to the consistency you like. I bring mine to a thick consistency, somewhere between a soup and a stew. If it needs more seasoning to your taste, instead of adding salt, use chicken bouillon cubes to adjust to taste.Add the chopped cilantro, lemon juice, and Greek Basil (if available) at the end of cooking and just before serving.

 

How to turn a $1 pack of noodles into a $10 Noodle Bowl

Many people do not realize how easy it is to turn a $1 pack of noodles into something far better. This is so easy and the best thing about it, it's all done in one pot of boiling water, and using leftover meat and vegetables you have on hand.

The noodles I like to use are

These Noodles come with their own seasoning packets, and that is what makes it easy and quick. This is not a ramen noodle soup but stir fry noodles. So, what do you need?

1 pack of stir fry noodles
Leftover cooked meat (I like to use roasted Pork Belly but any meat can be used, including shrimps)
A leafy vegetable (Pak Choy, Yu Choy,)
A "harder" vegetable (Snap beans, Carrots, Cauliflower, Broccoli, Bamboo shoots, Baby Corn etc)
An Asian pickle of your choosing (I use Korean Kim Chi but Japanese Umeboshi, Chinese Pickles, or Vietnamese Dua Chua may also be used)

Method
1. Fill a pot with 2-3 cups water and bring to a boil
2. Slice your meat, and cut up the vegetables you have selected
3. Put the vegetables that will take longer to cook in the pot first. As the vegetables are cooked, remove them from the water and drain. Also put in your sliced meat to help season the water in the pot. Once that is reheated, remove and put in a bowl with the vegetables.
4. Cook the noodles in the same water as directed on the package. Open the seasoning packets and place them in a bowl. Once the noodles are cooked, drain using a colander or sieve or just remove them from the water using tongs. Place in the bowl with the seasonings and mix well. Discard the water in the pot.
5. Assemble the bowl, arranging the other cooked ingredients as you wish.

Easy Gyoza Dumplings and Leafy Vegetable

Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Either one is delicious. Thanks to the Asian supermarkets, the frozen variety is now in plentiful supply. If you can make your own, even better!

Using frozen Gyoza

and a variety of other prepared ingredients, this is a quick and easy dish to prepare. The other ingredients are

1 bunch of Yu Choy Sum (a Chinese leafy green vegetable)

8-10 frozen Gyoza
1 tsp minced garlic
1 teaspoon minced ginger
salt and pepper to taste
1/2 tsp sugar
Directions
1. Wash and cut the Yu Choy into pieces. Season with the garlic, ginger, sugar, salt and pepper.
2. Pan fry the Gyoza according to the "Traditional" instructions on the package. I use a large non-stick wok.  Heat 1-2 tablespoons of any oil in the pan over medium heat. Add the gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Have the wok lid in one hand and then add about 2 tablespoons water (be careful at this point as the water and hot oil causes splashing so as soon as the water is added, cover the wok immediately and turn the heat down to let the dumplings simmer). This is the stage of steam frying. I use a thermometer and cook until the internal temperature of the Gyoza is above 164 degrees F. Remove the lid of the wok and let any additional water dry up leaving only the oil at the bottom of the wok.  Remove the Gyoza and put in a serving plate.
3.  Stir fry the Yu Choy in the oil remaining in the wok. A little sweet Japanese Mirin style seasoning wine may be added at this stage. Cover and let steam until tender.
4. Plate the Yu Choy beside the Gyoza and pour a little of any dumpling sauce of your choosing over the dumplings and vegetables. I like to use Japanese Chili Ponzu soy sauce. I also add a squirt or two of Sriracha. Eat and enjoy!

Zucchini Carrot Muffins...but so much more!

These Zucchini Carrot muffins have much more than just those two healthy ingredients. They are flavored with orange and ginger, have oats in them and chocolate chips as a reward for eating so healthy. They are very moist and absolutely delicious.

1/2 cup rolled oats

1 cup all-purpose flour

1 cup whole wheat flour

½ cup oat bran

1 tablespoon arrowroot flour (optional but improves texture)

1 cup brown sugar

2 tablespoon maple syrup (for a darker muffin, use molasses)

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon grated ginger root

1 teaspoon salt

3 large eggs

1/2 cup oil

7 oz or 200 gms Greek Yogurt
1/4 cup half and half

1 teaspoon orange flavoring (or grated orange zest)

1 cup shredded zucchini (do not drain)

1 cup shredded carrot

½ cup walnuts, finely chopped

½ cup chocolate chips

Juice of ½ lemon or 1 lime

Instructions

     Preheat oven to 350 degrees. Line a 18-count small muffin pan with paper liners or 12 count Jumbo size liners, (I prefer to use Reynolds Jumbo muffin cups).

    Shred the zucchini, grated ginger and carrot in a bowl. Add lemon/lime juice and set aside

    Mix dry ingredients (except sugar) and chocolate chips in a large bowl and set aside.

    In a separate bowl, whisk eggs, sugar, maple syrup, yogurt, half and half, orange flavoring,  and oil. Stir in grated zucchini and carrot mixture.

    Add the dry ingredients to the wet ingredients all at once and stir just until combined.

    Fill muffin cups about 3/4 full and bake for approximately 20-25 minutes. They are done when a toothpick inserted comes out clean.

    Coll completely in the muffin pans and serve.

    Store in a tightly sealed container for 4-5 days or wrap in foil and freeze.