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Posts Tagged ‘dried cherries’

by Caitlin Saniga

I credit my mom for getting me into steel-cut oats. The last time I was home, she cooked up a batch for my brother’s first day of the school. She added honey and bananas to her batch. It cooked all night, and by the morning the house smelled wonderful! Some other topping ideas I had: peanut butter, chocolate chips and coconut flakes; dried cranberries, honey and toasted almonds; fresh blueberries and maple syrup. Get creative!

  • 1 cup steel-cut oats
  • 3 1/2 cups water
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • handful of dried cherries
  • handful of pecans, toasted or plain

Add the oats, water, milk and salt to a slow cooker. Stir gently to combine, and cover with the lid. Cook on low for 8 to 9 hours, preferably overnight.

To prepare the cinnamon sugar topping, mix the 2 ingredients together in a small bowl with a fork.

When the oatmeal’s done cooking, spoon it into bowls and top with cinnamon sugar, cherries and pecans.

Makes 4 servings.

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by Caitlin Saniga

This salad is best when served immediately, but if you plan to serve leftovers at some point, hold back on mixing in the bacon and almonds. They’ll get soft the longer they sit with the salad.

  • 5 slices bacon
  • 2 garlic cloves, finely minced
  • 1 small red onion, diced small
  • 3/4 cup red wine
  • 1 small red cabbage, cut into¬† slender strips
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh thyme
  • 1/2 cup chopped almonds, toasted and coarsely chopped
  • 1/2 cup dried cherries
  • salt
  • pepper

Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.

Add the garlic and onion to the pan and saute over medium heat for about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the cabbage and cook until wilted but still crunchy, about another minute. Remove the pan from heat.

Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, almonds, cherries and crumbled bacon. Season to taste with salt and pepper. Serve warm.

Makes 8 side-dish servings.

Recipe adapted from: Just Best Recipes

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