Apple Pie Oatmeal

Slow cooked oatmeal is one of my new favorite things.  This time I made Apple Pie Oatmeal.  I swear this is the best oatmeal I’ve ever tasted.  
The best part?
It reheats perfectly!  So when you make a big batch, store some away in the fridge or freezer for a simple, quick week day breakfast.
The magic flavors for this fabulous oatmeal. 
Who needs a fancy slow cooker with a built-in timer when you have one of these bad boys?
Apple Pie Oatmeal
1.  In a 4 to 5 quart slow cooker, mix 1/3 cup millet, 1/3 cup plus 2 tablespoons steel cut oats, and 2-1/4 cups water.  

2.  Add to the slow cooker, 1 cubed Granny Smith apple.  Peel, if desired.  
3.  Add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 tablespoon honey, and 1/3 cup dried cranberries.  Mix well.  
4.  Cook on low for 6 to 7 hours.  Serves 4.  

Window to a Birch Forest

The timing of my finger splint coming off lined up perfectly with the start of school.  Due to the possibility of damage to the soft tissue, I had to wear the splint all day and all night for 7 weeks.  I was able to start weaning off of it just before heading off on our vacation out West.  Long story short, artwork was severely stunted this past summer.  I was able to do sewing projects because I could keep my finger straight while feeding fabric through the machine.  The only snag, no pun intended, was when I was hand sewing something and the Velcro on the brace would catch the thread or fabric.  
Due to my extended hiatus from art, I am currently playing catch-up.  First up – the belated wedding gift for my friend Hannah and her husband, Joel.  They were married in June and we missed the wedding due to the coinciding date with the last days of school.  
She has a love of Colorado and its stunning birch forests.  So, here is her own window to a birch forest.  It’s on its way to you soon, Hannah!  Check back for more catch-up art projects over the next couple of days.  
Window to a Birch Forest, oil pastel and watercolor on paper, 9 x 12″, 2012.  

Slow Cooked Pear Oatmeal

This is an easy breakfast that is sure to get you out the door a little more quickly in the mornings.  Just prep the night before, set on low, and you have hot filling breakfast in the morning.  The smell alone will get you out of bed!
1. Start with 2/3 steel cut oats and 1/3 cup millet, put them in a 4 to 5 quart slow cooker.  
Steel cut oats are a wonderful breakfast food – they have a great chewy texture and are heartier than the rolled oats which are just oats steamrolled flat.  Millet is a seed, and available in white, gray, yellow, and red.  This seed is a good source of manganese, phosphorus, and magnesium.  
2. Add 1-1/2 cups water and 1-1/2 cups almond milk.  Stir.  
3. Peel and dice 2 small ripe pears.  Combine in slow cooker with 1 teaspoon cinnamon, 1 teaspoon vanilla, 1/3 cup raisins, and 1 teaspoon honey.   
4. Cook on low for 6 to 7 hours.  
Enjoy warm!  Caution, if this is cooked too long or on high, the bottom portion of your oatmeal will scald to the bottom of the pot.  If this does happen, don’t toss your oatmeal, just skim off the top sections without breaking through to the bottom.  Breaking through to the scalded section will leave you with a burning taste in your oatmeal. 
Mommy’s Medley Slow Cooked Pear Oatmeal – makes about 3 servings
1. Start with 2/3 steel cut oats and 1/3 cup millet, put them in a 4 to 5 quart slow cooker.  
2. Add 1-1/2 cups water and 1-1/2 cups almond milk.  Stir. 
3. Peel and dice 2 small ripe pears.  Combine in slow cooker with 1 teaspoon cinnamon, 1 teaspoon vanilla, 1/3 cup raisins, and 1 teaspoon honey.   
4. Cook on low for 6 to 7 hours.  

Autumn in NC, Spinach Quiche, and a New Spider Friend

Fall is most certainly upon us.  
This past weekend we were at the Science Center and the Carolina Cup for its 40th annual bicycle race.  The weather has been beautiful – high 70s during the day and into the mid to low 50s at night.  I could not ask for more beautiful days.  These days are advertisements for why this region of the south is so lovely.  The long autumn stretches into a brief winter, and a long spring.  
The return of the black and yellow argiope (Argiope aurantia) is another tell-tale sign of autumn.  These beauties show up every fall in bushes, hostas, and sides of houses.  The ones this size are female and will grow up to an inch and half long.  These spiders are harmless to humans, in fact they eat many insects and actually are quite helpful in ridding gardens of pests.  
Our friend has also laid a large egg sac. This egg sac contains 1,000s of eggs that have already hatched.  However, the young spiders will remain inside this egg sac until spring.  Our spider friend will eventually die, since she has laid her eggs.  Until then, we will enjoy seeing her sitting head down, waiting for insects.  Check out more information and photos here.  
I made the first quiche in a while, this past week.  Quiche is a fantastic meal – it can be breakfast, lunch, dinner, brunch, or snack.  It is simple and easily mixed up with a variety of fillers.  
To start a quiche, you need a pastry for a single-crust pie.  Using a pastry blender, cut in 1/3 cup butter into 1-1/4 cups flour.  Pieces should be pea-sized.  
Sprinkle 1 tablespoon of the ice cold water (or vodka) over part of the flour mixture; toss with a fork.  Push moistened flour to one side of the bowl.  Repeat, using 1 tablespoon of the liquid at a time until all the flour is moistened.  Form dough into a ball. 

On a lightly floured board, use hands to slightly flatten dough.  Do not leave it in the sun as it is here in this photo.  The dough will become too warm.  If the dough does get too warm, place it in the refrigerator until it is cold again.  

Roll dough from center to edges into a circle about 12 inches in diameter.  

To transfer pastry, wrap dough around a rolling pin.  Unroll into a 9-inch pie plate.  Do not stretch the dough, as this will cause shrinking.  Trim excess dough and fold over.  Do not prick dough. 

Line with double thickness of aluminum foil.  Bake in a 450 degree oven for 8 minutes.  

Remove foil, bake in a 325 degree oven for 4 to 5 more minutes or until pastry is set and dry.  Set pastry aside and start filling.  

Whisk six eggs in a large bowl. 

Whisk in 1/2 cup milk and 1/2 cup plain low-fat yogurt.  I use almond milk in all my recipes. 

Mix in 2-3 cups chopped fresh spinach.  I also used about 1/3 cup frozen spinach, because I was short on fresh spinach.  

Add 1 cup grape tomatoes, halved.  Mix in 1 cup soy beef crumbles.   

Pour filling into prepared pie crust.  Bake in a 350 degree oven for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. 

If necessary, cover edges with foil to prevent over-browning.  This always ends up being a lovely green quiche.  
Quiche doesn’t last long enough in our household. 
 I served this quiche warm with sliced, aged cheddar on top.  Cheddar is great cheese due to its natural lack of lactose.
Single Crust Pie Pastry from Better Homes & Gardens
1.  Using a pastry blender, cut in 1/3 cup butter into 1-1/4 cups flour.  Pieces should be pea-sized.  
Sprinkle 1 tablespoon of the ice cold water (or vodka) over part of the flour mixture; toss with a fork.  Push moistened flour to one side of the bowl.  Repeat, using 1 tablespoon of the liquid at a time until all the flour is moistened.  Form dough into a ball. 
2. On a lightly floured board, use hands to slightly flatten dough.  Roll dough from center to edges into a circle about 12 inches in diameter.  
3. To transfer pastry, wrap dough around a rolling pin.  Unroll into a 9-inch pie plate.  Do not stretch the dough, as this will cause shrinking.  Trim excess dough and fold over.  Do not prick dough. 
4. Line with double thickness of aluminum foil.  Bake in a 450 degree oven for 8 minutes.  Remove foil, bake in a 325 degree oven for 4 to 5 more minutes or until pastry is set and dry.  
Spinach Quiche

1. Whisk six eggs in a large bowl.  Whisk in 1/2 cup milk and 1/2 cup plain low-fat yogurt with the eggs. Season to taste with freshly ground pepper and salt. 
2. Mix in 2-3 cups chopped fresh spinach.  Add 1 cup grape tomatoes, halved.  Mix in 1 cup soy beef crumbles.  
3.  Pour filling into prepared pie crust.  Bake in a 350 degree oven for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. If necessary, cover edges with foil to prevent over-browning.  This always ends up being a lovely green quiche.  
4.  Serve warm with sliced cheddar cheese on top. 

Squash Sweet Kidney Stew

This stew was everything I want in a meal: quick to prepare, ready when I got home, filling, vegetarian, spicy, and full of contrasting flavors.  The sweet potato and butternut squash flavors paired perfectly with the kidney beans and peanut butter.  
Tonight, I have one more recipe adapted from the Skinny Slow Cooker publication by Better Homes, my Squash Sweet Kidney Stew.  The title must have something to do with the fact I spent part of my afternoon in Target and Michael’s, where the Halloween decor sucked me in just a little. 
We enjoyed this satisfying stew with Oktoberfest, pretzels, and good friends this evening.  I have to say, this is one of the more unusual combinations of flavors in a stew, but I loved it.  This is most definitely a keeper in terms of slow cooker recipes. 
My favorite knife, a Wusthof, a great wedding present from a friend!
Peel and cube 1 medium sweet potato.  Next, peel 1 medium butternut squash.  Cut the squash in half lengthwise and carve out the seeds with a spoon. Cube the squash.  Add the vegetables to a 4 to 5 quart slow cooker. 
Chop 1 green bell pepper, seeds removed.  Add to slow cooker.
Add 2 cans of red kidney beans to slow cooker. 
Mince 3 cloves of garlic.  Add 1-1/2 teaspoons Cajun seasoning.  Add garlic, seasoning and 14 oz of vegetable broth to the slow cooker.  
Add 1/4 cup creamy peanut butter.  Stir, until ingredients are well combine.    
Cook on low for 6 to 7 hours or on high for 4 to 5 hours.  Serve warm.  
This stew was spicy with just the right amount of heat, sweet, and salty due to the peanut butter.  We made a large plate of warm pretzels with mustard to go with our meal.  This stew could easily be made a chicken or tofu dish as well. 
Squash Sweet Kidney Stew adapted from Skinny Slow Cooker by Better Homes and Gardens
1.  In a 4 to 5-quart slow cooker, combine 1 medium sweet potato, peeled and cubed;   1 medium butternut squash, cubed with seeds removed; and 1 chopped green bell pepper, seeds removed. 
2.  Add 2 cans of red kidney beans; 3 cloves of garlic, minced; and 1-1/2 teaspoons Cajun seasoning.  Pour 10 oz of vegetable broth over vegetable mixture.  Mix in 1/4 cup creamy peanut butter.  Stir until smooth and combined.  
3.  Cook on low for 6 to 7 hours or on a high for 4 to 5 hours.  

Double-Apple Coffee Cake

Sunday morning I was up early and contemplating breakfast and what to do with my Granny Smith apples.  I decided to make coffee cake that would kick Eric’s longing for Dunkin Donuts apple fritters (or at least be better for him).  As you can see, it got the thumbs up approval.  
I must apologize – some of these photos aren’t the most appealing due to the cell phone image quality.  It was early and I did not want to risk waking a sleeping baby by retrieving the nice camera.  
Lightly grease a 9-inch round baking pan; set aside.  In a small bowl stir together 2/3 cup flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt.  I always use a heaping spoonful, and sometimes double my cinnamon in baking recipes.  

I used one of my Granny Smith apples for this recipe.  

You will need about 1 medium to large apple for 1-1/2 cups. 
Combine 1-1/2 cup finely chopped apples and 1 egg in a bowl. 

Mix in 1/4 cup applesauce.  I love the Earth Fare unsweetened applesauce.  This stuff is so good and the perfect consistency.  

Spread the batter in the prepared pan.  This is a dense and thick batter.  The apple chunks look good already. Now for the the topping.  

Mix together 1/4 cup packed brown sugar, 1 tablespoon whole wheat flour, and 1/2 teaspoon cinnamon.  

Cut in 1 tablespoon margarine until mixture resembles coarse crumbs.  Sprinkle topping over batter in pan.  

Bake in a 350 degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and serve warm.  Coffee cake is truly the best when it is fresh from the oven.  
I prefer my coffee cake with my Sunday paper and hot coffee.  
Or if you are really daring, serve with whipped cream. 
I promise this coffee cake will not last very long. 

Double-Apple Coffee Cake from Better Homes and Gardens cookbook
1. Lightly grease a 9-inch round baking pan; set aside.  In a small bowl stir together 2/3 cup flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/4 teaspoon salt. 
2.  In a large bowl, combine 1-1/2 cup finely chopped apples and 1 egg.  Stir in 3/4 cup granulated sugar and 1/4 cup applesauce.   Stir in flour mixture.  Pour into prepared baking pan. 
3.  For topping, stir together 1/4 cup packed brown sugar, 1 tablespoon whole wheat flour, and 1/2 teaspoon cinnamon.  Cut in 1 tablespoon margarine until mixture resembles coarse crumbs.  Sprinkle topping over batter in pan.  
4. Bake in a 350 degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes and serve warm. 

Autumn Garden Haul

The beans are coming in bowls at a time.  Luckily I have a little green bean monster to keep up with the crop this autumn. 
Remember that front bed that I ripped all of the flowers out of in July?  This front bed is part of my bean crop source now. 
Holy acorn squash!  Where did you come from?
I have no idea, actually.  We came home from our Western vacation and there it was, a large squash plant growing in one of the front beds.  We eat a lot of acorn squash, so my best guess is that it came in with some soil from the compost pile.  I love volunteer plants.  
Here are two more volunteer plants – I had five tomato plants this year that came from compost dirt.  I cannot wait to taste these tomatoes.  The variety is a mystery, though if I had to guess, I’d say grape tomatoes. 

Fall Roasted Vegetables

The perfect autumn dinner – roasted vegetables, Tofurky Kielbasa, and Oktoberfest beer. 
Peel your assorted vegetables.  I used 4 small red potatoes, 1 medium sweet potato, 1 green bell pepper, and 1 Granny Smith apple. 

An apple adds a little sweet to your savory. 
Season with olive oil, freshly ground pepper and salt, and fresh rosemary. 
Mix together in a large 9 x 13 inch baking dish.
Bake at 425 degrees for 20 minutes or til done. 
Fall Roasted Vegetables
1. Cut and peel assorted vegetables/fruits such as, squash, sweet potatoes, potatoes, bell peppers, onions, hot peppers, or apples.  Be careful not to overload your baking dish, as the vegetables will not roast as evenly.  
2.  Place vegetables in a 9 x 13 baking pan or a rimmed cooking sheet drizzled with olive oil.  
3.  Season with freshly ground pepper, salt, and fresh rosemary sprigs.  Mix to evenly coat with the oil and spices.  
4.  Bake at 425 degrees for 20 minutes or til vegetables are soft and slightly caramelized.  

Virginia Creeper Trail

Labor Day Weekend – the best last minute road trip,
the best time for that last minute hurrah before summer is officially over, 
and the best last minute enjoy the great outdoors.  
We headed to Damascus, Virginia for a ride on the Virginia Creeper Trail.  This beautiful trail is 34.3 miles long, starts in Abingdon, Va, goes through Damascus, and ends at Whitetop station at the border of Virginia and North Carolina.  The trail is what is known as a rail-to-recreation trail, which means it was once a functioning line for the railroad, but the tracks were replaced with a gravel trail in 1984.
After we loaded up with gear and snacks, we waited out a brief rain storm, and then we were off.  

The first couple of bridges we crossed were beautiful – I knew we were in for a ride full of spectacular sights. 
The first section of trail was mostly in the town of Damascus.  You couldn’t throw a stone without hitting a bike rental shop.  
The Appalachian Trail links through Damascus as well.  Suddenly the hiker inns, laundromats, and hiker-friendly shops made sense.  

The steps to the Appalachian Trail. 
Most of the trail was wooded and fairly typical of the lush North Carolina forests.  
We rode through a section of cleared out meadow.  The trail is bordered by private property and you can even find ice cream stands literally on the side of the trail.  
After an hour and a half of riding Greta needed a snack.  We stopped near a nice bridge to feed her.  

We found this stone marker and a rake.  

Even Greta got muddy in her trailer.  

The river was full of good-sized trout that were easily seen from the bank. We saw quite a few people biking with their fishing poles.  

Greta tried to stay entertained with her plastic Easter eggs.  In and out of the side pockets.  Repeat. 

Poor girl was getting tired of being her trailer, so we decided to head back.  It was a short ride, but worth it.  While we did not make it to the highest point of Whitetop Station, we have something to look forward to on the next trip.  

Trestle bridge. 
Somehow I did not get as muddy as Eric did.  His tires are knobbier.

Naughty Eric taking photos while riding! 
Overall it was a beautiful ride.  If you ride from Damascus toward Whitetop Station as we did, be prepared for constant pedaling due to the slight incline.  Also note that most of the people who ride this trail take a shuttle to the top and ride down.  Think lowest common denominator of riding.  Granted this was a busy weekend, more so than normal, but I was nervous about the crowds and groups barreling downhill 2 and 3 abreast.  At one point I actually feared for my life as a teenage boy almost ran me off the trail because he failed to move to the right or slow down.  For bike snobs, think Disneyland on bikes.  Next time, I resolve to stay overnight and leave early, before the shuttles head out.  

Vegetable Coconut Curry with Rice

Here comes another week-day, school-night friendly slow cooker recipe in the form of Vegetable Coconut Curry with Jasmine rice.  
Again, while perusing the Skinny Slow Cooker publication from Better Homes & Gardens, I adapted a recipe that is a perfect Indian flavors meal for our family. 

This thing has seen a few meals, can you tell?

I recommend using dried beans whenever possible, they are cheaper and just as easy as canned beans.  The only catch is planning ahead – you must plan for soak time.  Soak your chick peas overnight before cooking, and then use as you would canned beans.  
Combine 2 cups water and vegetable bullion in a slow cooker.  Set to low heat.  

Combine with the water:  4 teaspoons curry, 1/2 teaspoon cayenne pepper, 3 cloves of minced garlic, 1 tablespoon fresh grated turmeric, and 1 tablespoon fresh grated ginger. 
 I love my zester – it works perfectly even on my frozen ginger and turmeric.  I buy these two as fresh roots and freeze them until it’s time to grate what I need for recipes.  I find the fresh stuff is more intense in flavor.  

Add to the liquid approximately 5 cups of vegetables.  I used cubed red potatoes, cubed sweet potatoes, yellow onion wedges, a diced banana pepper, 

and a whole head of cauliflower.  I changed my mind and decided not to use the green pepper at the last minute.  

Put lid on slow cooker and cook on low for 6 to 7 hours or on high for 3-1/2 to 4 hours.  

After cooking, add a can of unsweetened light coconut milk and mix well.  Mix in 1/4 cup golden raisins and serve with Jasmine rice and a dollop of plain yogurt.  

Greta was a huge fan of this dish!



Vegetable Curry Slow Cooker
1. In a 4 to 5 quart slow cooker, combine 2 cups water (or broth), bouillon, 4 teaspoons curry, 1/2 teaspoon cayenne pepper, 3 cloves of minced garlic, 1 tablespoon fresh grated turmeric, and 1 tablespoon fresh grated ginger.

2.  Add to the liquid, 5 cups assorted cut, chopped, diced, cubed, or wedged vegetables, such as sweet potatoes, cauliflower florets, onions, red or green bell peppers, red potatoes, Yukon gold potatoes, or squash.  Add 1 cup of chickpeas (garbanzo beans), soaked or canned. 
3.  Put lid on slow cooker and cook on low for 6 to 7 hours or on high for 3-1/2 to 4 hours.  
4.  After cooking and veggies are soft, add a can of unsweetened light coconut milk and mix well.  Mix in 1/4 cup golden raisins and serve with Jasmine rice and a dollop of plain yogurt.