lindsay's homemade oatmeal.

I've been meaning to blog about this recipe for months now, but the problem is that every time I make it, it's just slightly different. Kind of hard to write down a recipe that's always changing and all in my head...but here we go! I've been making a version of this homemade oatmeal for the last year now. Every Sunday night I will make a large pot of it and eat it for breakfast the next week. Wow...that just made me sound really boring! I do mix it up every once in a while...have some eggs, cereal...avocado on toast (for those of you who know my obsession with avocado)...but really, this is a staple at our house. 

The great thing about this recipe is how versatile it is. Really...the ingredients listed below are but mere suggestions. Feel free to add whatever "add-ins" you like from coconut, to dried fruit, to fresh fruit...even chocolate chips! Although I personally don't think I could stomach chocolate chips first thing in the morning...but to each their own. This recipe can be made and eaten immediately or reheated whenever you like. I generally keep it in a container in the fridge and scoop a bowlful for myself for breakfast. A splash of milk or water and a couple of minutes in the microwave and presto...instant oatmeal! 

One thing to keep in mind, this isn't your typical Quaker Instant Oatmeal, so don't expect it to taste like it. For starters, it's actually good for you! Depending on what you have on hand in your cupboards (and what your diet may be lacking) the sky's the limit! If you're looking to add a little fibre to your diet, some fresh fruit or a couple tablespoons of oat bran would be great. Adding a couple tablespoons of ground flax seed is a great source of antioxidants and Omega-3's. If you're trying to cut back on sugar, skip the brown sugar and maple syrup (although I must say it won't taste nearly as good!). Steel-cut oats are a slightly tougher, chewier oat and because they take longer for your body to digest, they keep you feeling fuller longer. Sorry for the spiel on nutrition, but eating this oatmeal for breakfast every morning just makes me feel slightly less guilty when a baguette and cheese becomes my dinner.

Oh...one last suggestion...buy your ingredients at a bulk store! Some grocery stores will package some of these ingredients in fancy containers with fancy labels and claim they are shipped from Ireland, but by buying everything at a bulk store, this recipe should cost you mere pennies!

Lindsay's Homemade Oatmeal

- (4) cups of water

- (1) cup of steel-cut oats

- (1) pinch of salt

- (1/4) tsp. cinnamon

- (1) cup of large flake oats (quick oats will work too)

- (1/2) cup of raisins, or any other dried or fresh fruit

- (1/8) cup of flax seeds, coconut, slivered almonds, etc. (optional)

- (2) tbsp. ground flax, oat bran, etc. (optional)

- (1) cup of milk 

- (2-3) tbsp. pure maple syrup, honey, agave, etc. (depending on how sweet you like it)

- (2-3) tbsp. brown sugar or another sweetener (again...depending on how sweet you like it)

To start, add 4 cups of water to a large pan along with 1 cup of steel-cut oats. Add a pinch of salt and cinnamon and bring to a boil over medium/high heat. 

Once the oats come to a boil, reduce heat and simmer for about 10-15 minutes. Make sure you keep an eye on your oatmeal at this point, stirring occasionally and watching that it doesn't boil over. You will notice that a good portion of the liquid will evaporate, but while there is still a fair amount of liquid left in the pot, add in the large flake oats, the raisins (or whatever dried fruit you may be using), the flax seeds, and the ground flax seed. Stir to combine.

Just a side note that your body has a tough time processing flax seeds properly and you don't always get all the nutritional benefits from whole flax seeds. This is why ground flax seeds and flax seed oil are far more beneficial nutritionally, but I just like to add them for some texture.

 Stir in one cup of milk. This will give your oatmeal a creamy texture. Add in maple syrup and brown sugar (or whatever sweeteners you may or may not be using). Cook on low heat for another 10 minutes or so...again, stirring occasionally. You will start to see your oatmeal become a thick, creamy ooey gooey masterpiece!

And there you have it! Homemade oatmeal! Remove from heat and either serve immediately or let it cool and store in an air-tight container in the fridge.

 

maple brined salmon.

I think I've mentioned this before, but I'm NOT a huge fan of fish. I should clarify...I'm not a huge fan of SOME types of fish. I could eat shellfish any night of the week; a nice lobster, some mussels, even scallops! But Salmon...it's always rubbed me the wrong way. It looks pretty, and I know it's supposed to be really good for you, but it's just so "fishy" tasting. I've tried it baked, broiled, fried, covered in sauce, barbecued on a cedar plank, smothered in dill...and it's always the same...too fishy! 
Joe and I keep saying that we'd like to try to eat more fish. I'm not sure we'll ever make it to the recommended two servings a week, but starting with one seems doable. I was browsing through my cookbook collection the other day, trying to decide which chef would have the BEST recipe for salmon. If I'm going to give this type of fish one last shot, I have to do it justice and prepare it the best way possible. I saw my "Oprah" cookbook sitting there and thought...if it's good enough for Oprah, well...you know the rest! I ran across a recipe for Maple-Brined Salmon, and while my initial reaction was "ewww", the fact that it said "one of the most satisfying" right underneath the title kind of swayed my opinion. That and the fact that I had a big can of maple syrup in my fridge :)
I must say that after trying out this recipe, I may just be a salmon convert. Soaking the fish in the maple brine really cut the fishy taste and rendered it tender, moist and so flavourful. The sugars from the maple syrup caramelized in the pan, so don't worry if you get a few dark spots from frying...they taste the best!  One thing I learned in the process was that with fish, the fresher is always the better. There are numerous different grades and types of salmon out there with a huge range in price. Wild salmon is typically considered the best, however, I cooked up a nice fresh piece of Atlantic salmon and it was terrific. Fresh fish should not smell "fishy", so if a piece of fish smells like a fish...I'd toss it back :)

Maple Brined Salmon

- (2-4) 5 to 6 ounce salmon fillets
- (2) cups of water
- (1/2) cup of pure maple syrup
- (1/8) cup of salt
- (1) tsp. whole black peppercorns
- (1) bay leaf
- (2) tbsp. canola oil or extra virgin olive oil


In a small saucepan, bring water, maple syrup, salt, peppercorns and bay leaf to a boil for 30 seconds. 

Remove from heat and cool to room temperature. At this point you can either add your salmon fillets right into your pot of brine and put the pot directly into the fridge, or you can transfer the brine into a large resealable plastic bag, add the fillets and place the bag in the fridge. Refrigerate, turning the salmon occasionally, for 1 to 2 hours.

Remove the salmon fillets from the brine and pat dry with a paper towel. Sprinkle both sides with a pinch of salt. In a large, non-stick pan over medium heat, add 1 tbsp of canola oil and heat. If you're cooking up more than 2 fillets, you'll most likely have to cook the fish in two batches, so add the other tbsp of oil for the second round. Add the salmon fillets to the skillet, skin side up, and cook until opaque throughout (approximately 4 to 5 minutes on each side).

 Serve with your choice of sides and enjoy!!