Our weekends often begin with pancakes, biscuits, or waffles, and plenty of my dad’s homemade sausage and bacon.  But as we all know, weekdays are all about business.  My most frequently eaten breakfast is oatmeal.  Sometimes I do a cold/raw oat muesli, as it’s quick & easy for me to prepare in the mornings.  But I must admit I get a little tired of it if I eat it too many times in a row.  Lately I had really been missing warm oats, which I used to have time to prepare, before Elliott came along.  But our mornings now are very busy, as I have to get myself ready, him ready, walk the dog, etc, etc.  There’s no time to cook a warm breakfast on a weekday morning.  I’m so glad I realized I could cook steel cut oats overnight in the slow cooker.  This has solved my dilemma!

Whether I am eating warm or cold oats, I certainly like my variety of mix-ins.  I just can’t eat the same exact thing every day.  I love that oatmeal is so adaptable.  It’s delicious with a variety of fresh fruits, dried fruits, nuts, chocolate, and different sweeteners.  I’ve been able to give my morning oatmeal a different spin each day!  One day I topped it with sorghum, the next a large dollop of nutella, another day fresh strawberries, and another day chopped walnuts and a touch of maple syrup.  Making a large batch of steel cut oats during the day on Sunday, or overnight Sunday night, ensures I have breakfast ready for the entire week!  The best part is that these steel cut oats really help me feel full for hours.

Click More for the recipe!

Slow Cooker Banana Steel Cut Oats

Ingredients:

Unsalted butter
10 cups water
2 cups steel-cut oats
1/2 cup half & half
1/4 cup packed light brown sugar
1/2 teaspoon fine salt
2 mashed ripe bananas, about 1 1/2 cups
1 teaspoon vanilla extract

Directions:

Coat the insert of the slow cooker with a thin layer of butter. Add the water, oats, half & half, brown sugar, salt, and banana and stir to combine.

Cover and cook on low until the oats are cooked through and creamy, about 7 to 8 hours. Stir in the vanilla and serve immediately.

adapted from Chowhound

This peanut butter pie was originally envisioned for Nathan’s birthday in early March.  But the weekend I was supposed to make it, Elliott was diagnosed with the flu.  So this got pushed to the back burner.

Easter came along at the end of March, and because we were not visiting family in Kentucky this year, Nathan invited our neighbors over for a gathering.  He knocked it out of the park with lamb cooked on the grill, along with lots of grilled veggies.  Our neighbors rounded out the meal with some awesome sides.  One of my contributions to the dinner was this atypical Easter dessert, rich & delicious Peanut Butter Pie.

(Our Easter meal.  All these veggies make me very happy!  Asparagus, potatoes, spinach, tomatoes, carrots, peppers, & fennel!)

This pie is rich and creamy, but it is NOT overly sweet.  That is what I loved about it.  It has the richness so you know that you are indulging, but it doesn’t give you a toothache or tummy ache from the sweetness.  I even cut back on the sugar in the graham cracker crust, because I honestly felt that the graham crackers are sweet enough themselves.

(DO YOU SEE ALL THE PEANUT BUTTER GOODNESS INSIDE OF THERE?!)

Peanut Butter Cream Pie probably isn’t your first thought when it comes to Easter desserts.  Unless you begin to think about the popularity of Reese’s Peanut Butter Eggs, right?  Well, forget that, because I’ve got a better peanut butter chocolate candy for you to try.  It just so happens that my good friend Beth of Eat.Drink.Smile is the marketing genius for Goo-Goo Clusters.  She is a primary reason Nathan got hooked on Peanut Butter Goo Goos!  (They make 3 varieties of Goo-Goos: original, a supreme made with pecans, and peanut butter.)  So, when I originally envisioned this Peanut Butter Pie for Nathan’s birthday, I knew without a doubt I’d be topping it with one of his favorite candies.  You could certainly top it with Reese’s Cups, chocolate covered peanuts, Reese’e Pieces, or whatever your favorite peanut butter candy is.  Alternatively, you could just leave it be with the drizzle.

(In case you are wondering, I am apparently incapable of drawing straight lines.)

This pie was a big hit!  Nathan even said “We should have not told the neighbors about the pie and just kept it all for us!”  I think he was only half kidding.

(Click “More” for the recipe, and also to see Elliott in his snazzy Easter attire, I PROMISE it is worth clicking over!)

Peanut Butter Cream Pie

Yield: one 9 inch pie

This rich and creamy dessert will fulfill any chocolate peanut butter cravings you might be having! I highly suggest topping it with a Peanut Butter Goo-Goo or two!

Ingredients:

CRUST:
6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
2 1/2 ounces (5 tablespoons) unsalted butter, melted
1 tablespoon sugar
1/8 teaspoon salt

FILLING:
6 ounces cream cheese, room temperature
3/4 cup creamy peanut butter, room temperature
1 cup chilled whipping cream
1/2 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 ounce semisweet chocolate, chopped

TOPPING:
chocolate peanut butter candy of your choice, I used 2 Peanut Butter Goo-Goo Clusters

Directions:

CRUST:
Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

FILLING:
Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth. Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tablespoons filling to small bowl and reserve. Spread remaining filling in crust.

Melt chocolate in top of double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip. Pipe chocolate mixture onto filled pie, and top with candy of your choice.

Chill until cold. (Can be made 2 days ahead. Keep chilled.) Serve cold.

crust adapted from Martha Stewart, pie adapted from Bon Appetit

Here’s Elliott in his Easter suit & tie: 

And who says you can’t have fun dressing boys?

I have always found the imbalance of cheap food vs healthy food to be very sad.  It’s cheaper and easier to buy empty calorie junk food, than it is to buy fresh produce.  Many people live in “food deserts” and don’t have easy access to fresh foods.  Many people do not have the time or knowledge to prepare simple, healthy foods.  And, SNAP—the nation’s food stamp program—is at risk for severe cuts that would impact millions of families, especially children, that rely on school meals and food stamps to survive.

There are many contributing factors to hunger in America.  I am writing to urge you to learn more about this cause.  And speak up, tell Congress not to cut our federal nutrition program.  Click here to sign an online petition.

If you are in the Nashville area and would like to watch a screening of A Place at the Table, mark your calendar for April 29th, at the Downtown Presbyterian Church.  Details are still being worked out.  For more info as it becomes available, I suggest following Jennifer Justus of the Tennessean on Twitter, as she is our local “call to action” person on this event.

Now, onto this soup.  This soup is a GREAT example of a healthy, affordable meal that is simple to prepare.  While the ingredients & effort are pretty minimal, this is a soup that has a lot of flavor, and makes a lot using a little.  Canned tomatoes, onion, and spinach provide a rainbow of color.  The red lentils provide a cheap source of protein, but are also loaded with fiber.  I personally enjoyed this soup a lot, as did Elliott!  This soup will be in regular rotation in our house, as it’s incredibly tasty, yet easy to prepare.

*Please note, this time I made the soup, I halved it.  Making the recipe as stated below would make twice the amount pictured*

Red Lentil Curry Soup with Spinach

Prep Time: >5 min

Cook Time: 50 min

Total Time: 1 hour (only 10 min active time)

Ingredients:

2 tsp coconut oil (you can sub extra virgin olive oil)
1 yellow onion, diced
1 tbsp curry powder (plus more to taste)
1 28-oz can diced tomatoes
2 cups red lentils
4 cups vegetable broth
1/2 a bag fresh spinach

Directions:

Heat the oil in a large dutch oven and add the onion. Cook, stirring, until soft and fragrant, about 5 minutes.

Stir in the curry powder and cook another minute. Add the tomatoes, lentils, and broth and mix well. Cover and simmer for about 25 minutes, stirring occasionally, then add in the spinach if using. Cook an additional 15-20 minutes, adding more liquid if it begins to look dry or stick to the bottom. Salt to taste and add more curry powder if desired.

adapted from Cate's World Kitchen

Blue Hubbard Squash.  Cucurbita Maxima (the latin term, which sounds much cooler).  Ever heard of this variety of winter squash?  If you’ve ever been a member of a CSA, or frequent farmer’s markets in the winter perhaps you have.  These babies are huge.  I received this in my winter CSA box from Delvin Farms, and it occupied quite a bit of real estate on the counter for more than a couple months.  Back in February my friend, local Nashville food blogger, Fearless Homemaker posted a delightful looking stew using butternut squash, and I was finally inspired to tackle this daunting vegetable.

Let me just tell you, peeling this sucker was a pain in the you know what.  I just attacked it with my peeler like a ninja.  Anyone who claims peeling a butternut squash is difficult, I dare you to try this one!  After I finally got this thing peeled, I scooped the seeds and chopped it.  I had way more than enough for this stew, so I froze the other half.

(What’s up… impromptu photoshoot on my windowsill at work…)

This stew came together pretty easily, and it was a really great “Sunday stew”.  Saturday and Sunday are the ONLY nights of the week I can cook.  That’s part of the reason for the lack of non-dessert posts these days.  We have it down to a science, where I meal plan for the week, shop for the groceries, and do as much prep work as I can.  I often do a slow cooker meal, or a meal that Nathan only has to turn on the oven and put it in.  So, I certainly enjoy when my Sunday cooking project is a hearty soup that we can eat for dinner more than one night a week, and I can also take for my lunch.  Also, Elliott LOVED it.  Like, loveloveloved it.  I already knew he was a fan of butternut squash & sweet potatoes.  He loves soft cubes of veggies he can pop in his mouth.  The squash and tomatoes in this stew were perfect for that.  He avoided the chicken, as he just doesn’t seem to be a fan of the texture, so I am glad he got protein from the quinoa.  I think he found it’s texture very interesting!  I served this to him a few nights in a row, and each night he gobbled it up and made the most glorious mess.  These days a meal that will please him, as well as us adults, is a definite win!  I apologize for waiting so long to share it with you!

Winter Squash Quinoa Chicken Stew

Yield: 6 servings

The original recipe calls for 3/4 cup pitted + quartered kalamata olives, but both Fearless Homemaker & I have olive-averse husbands, so I omitted them like she did. You can add them when you add the chicken if you'd like to use them.

Ingredients:

1 1/2 lb. squash such as blue hubbard or butternut, peeled, seeded + chopped into 1/2-inch pieces
3 cups chicken broth
the meat of 1 rotisserie chicken (about 3-4 cups), shredded (I used both white + dark meat)
1 tbsp olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 1/2 tsp dried oregano
1 can (14 oz) petite diced tomatoes (I used fire roasted)
2/3 cup uncooked quinoa
3/4 cup pitted and quartered kalamata olives (optional)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup minced fresh flat-leaf parsley

Directions:

Steam the squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

In a large saucepan set over medium heat, add the olive oil. Add the onion and cook, stirring occasionally, until onion is starting to turn golden, 8 to 10 minutes. Add the minced garlic and oregano, cook, stirring, for 1 additional minute.

Add the diced tomatoes, squash pieces, mashed squash, chicken broth, and quinoa. Stir to combine. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.

Add the shredded chicken, kalamata olives (if using), and salt & pepper. Simmer, uncovered, until chicken is heated through and sauce has thickened to your liking. For me, this took about 10-15 more minutes. Add more salt/pepper if needed, to taste.

Garnish with the fresh parsley + serve. (I omitted the parsley, obviously.)

Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g / WW (Old Points) 7 / WW (Points+) 9

as seen on Fearless Homemaker, originally from Cookin' Canuck

I have a cookie recipe I could post, but… considering the last 5 out of 6 recipes I have posted have been a dessert, I figured it was about time I break that cycle.  The funny thing is, you would think upon reading my blog that I just bake bake bake all the time.  That is not true.  I actually cook more than I bake.  But, due to this time of year & the lack of daylight, along with my own lack of time, my dinners just don’t get photographed.  We’ve been eating a lot of easy meals, slow cooker meals, soups made on Sunday (but not finished until it’s dark), and old favorites.

One thing that has remained constant is our love of a good weekend breakfast.  You won’t often catch us eating a bowl of cereal on the weekend (or weekday for that matter).  We like a variety including pancakes, waffles, scones, overnight French toast, fried egg sandwiches, biscuits (<- another recipe I need to post!), quiche or frittata, or we’ll go out for breakfast.  One thing not in our rotation is breakfast casserole.  Well, it was about time we remedy that.  Luckily my friend Beth of Eat.Drink.Smile has a recipe that was a great starting point.  Her recipe started out with eggs, bread, sausage, & green onion.  She told me she likes to throw in various veggie combinations.  I decided to go with spinach & mushroom, because if it works in a quiche, it’s sure to work in a casserole!  Also, I was really lucky to have some of my dad’s homemade breakfast sausage on hand.  One of his new hobbies is grinding his own sausages, along with making his own bacon, perfecting smoked brisket, and making pulled pork.  (Nathan certainly does not mind visiting my parents, because he loves getting to eat all the meat!)

This turned out SO delicious!  And I love breakfast recipes that you prep the night before.  I first discovered that convenience with these Overnight Yeasted Waffles, and have since also made Overnight French Toast.  I like that we now have a savory overnight option.  This recipe would be great to serve to company, or bring to a brunch as it would feed a crowd.  To be honest, I wasn’t sure if I would like a casserole with bread in it.  I have a hatred/fear of soggy bread.  But obviously if I can overcome that to enjoy french toast, anything is possible, right?