Steel-Cut Oat Porridge with Date Pecan Compote

Whenever possible I used steel-cut oats. Because they are the complete whole grain, they are less starchy and more nutritious then rolled oats. I always use steel-cut oats when I make oatmeal. Even though it takes longer, I believe it is worth it.

This porridge is so delicious. It resembles a rice pudding consistency. The date and nut compote is seasoned with pumpkin pie spice, which I am obsessed with. It makes everything taste better! This recipe is a little time consuming, but so worthwhile. A filling, nutritious breakfast the whole family will love.

Oatmeal

*Adapted from a recipe in The New Best Recipe Cookbook

Serves 3-4

3 C filtered water

1 C whole milk, or other dairy alternative

1 TB butter or coconut oil

1 C steel-cut oats (If you are GF and can handle oats, look for certified GF steel-cut oats)

1/4 tsp sea salt

1. Bring the water and milk to a simmer in a large saucepan over medium heat. Meanwhile, melt the butter/oil in a medium skillet over medium-high heat. Add the oats and and toast, stirring constantly until they become aromatic, 2-3 minutes.

2. Stir the oats into the simmering liquid and reduce the heat to medium-low. Simmer gently until the mixture thickens and resembles gravy, about 20 minutes. Add the salt and stir lightly with a wooden spoon handle. Continuing simmering, stirring occasionally until all the liquid has been absorbed and the oatmeal is thick and creamy, with a pudding-like consistency, 7-10 minutes.

3. Remove from heat and let sit, uncovered for 5 minutes. Serve immediately (I like mine with a little bit of milk), with the fruit compote if desired.

*Note: This oatmeal reheats well with a little milk to loosen it up. Store the left-overs in the fridge in an air-tight container for up to a week.

Date, Nut and Spice Compote

5 dates, pitted and chopped

1/4 C pecan, roughly chopped (optional)

1 TB dark raw agave or raw honey

4 TB filtered water

1/4 tsp vanilla extract

1/2 tsp pumpkin pie spice or cinnamon

1. Combine all ingredients in a small saucepan. Bring to a simmer or medium-high heat. Reduce heat to medium-low and cook until the liquids are absorbed and the mixture becomes a thick paste, 7-10 minutes. Serve over the Oat Porridge. This stores well in an air-tight container in the fridge for up to a week.

*This recipe is linked to Allergy Free Friday, Fresh Bite Friday, Fight Back Friday and Slightly Indulgent Tuesdays.

Black Bean Brownies

This recipe is linked to Real Food Wednesdays. Thanks you Kelly for hosting! :) Go check out all the delicious real food recipes.

I know, I know...you are probably thinking the same thing I did when I first heard the name; that can't possibly be good. I've had some good Black Bean Brownies and some yucky ones, it's all about finding the right recipe. This is the best recipe I have found so far. They are fudgy, moist and delicious. The original recipe calls for coffee, which I don't drink, so I tweaked the recipe and used a little cinnamon and nutmeg; some stronger flavors to replace the coffee.

A great way to get more legumes (legumes = fiber) into your family's diet. The kids will never know they are made with black beans.

Amazing Black Bean Brownies

Adapted from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener

4 ounces unsweetened chocolate

1 C butter (or non-dairy alternative, I used coconut oil)

2 cups cooked black beans, rinsed and drained well (you can use canned beans)

1 C walnuts, chopped

1 TB vanilla extract

1/4 C milk (or non-dairy alternative, I used almond milk)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

1/4 tsp salt

4 large eggs

1 1/2 C raw dark agave nectar (I used half agave and half coconut palm sugar)

1. Preheat oven to 325 degrees. Line a 9 x 11 cake pan with parchment paper and coat the bottom and sides with cooking spray.

2. Add 1-2" of water to the bottom pot of a double boiler. Bring to a boil over high heat. Meanwhile place the butter/oil and chocolate in the top of the double boiler (If you don't have a double boiler just use a pot as the bottom and a glass or metal bowl that sits down inside the pot, but doesn't touch the water). When the water is boiling place the top on and stir occasionally until the butter/oil and chocolate are melted and combined.

3. Place the beans, 1/2 of the walnuts, the vanilla and a couple tablespoons of the melted chocolate mixture into your food processor. Process until smooth, about 2 minutes. Set aside.

4. In a large bowl combine the rest of the walnuts, the remaining chocolate mixture, milk, cinnamon, nutmeg and salt. Set aside.

5. In a separate bowl beat the eggs until creamy, about 1 minute. Add the agave and beat until frothy. Reserve 1/2 cup and set aside.

6. Add the bean/chocolate mixture to the chocolate/spices mixture and mix until well combined. Add the egg/agave mixture and mix well. Pour into the prepared baking sheet.

7. Take the remaining 1/2 cup of the egg mixture and beat until light and fluffy. Drizzle over the brownie batter and run a toothpick through everything to create a marbled effect.

8. Bake for 30-40 minutes, or until the center is set. Let cool in the pan completely and refrigerate for 1-2 hours before cutting. Store in the fridge.

Hummus

I have been trying to eat more veggies, and with this loveliness I can eat a whole lot of them and not even think twice.

Hummus

2 garlic cloves

1 can of chickpeas/garbanzo beans, drained

1 1/2 tsp sea salt

1/3 C tahini (sesame paste)

6 TB freshly squeezed lemon juice (about 2 lemons)

1/3 C extra virgin olive oil

1. In a food processor with the S blade process the garlic cloves until well minced.

2. Add the chickpeas, salt, tahini and lemon juice and process until it turns into a thick paste.

3. While the processor is still running slowly drizzle the olive oil through the feed tube. Process until it is a smooth puree. Season with salt and pepper to taste.

Enjoy with your favorite veggie sticks!

Brown Rice with Parmesan, Lemon, and Herbs

I made this for dinner last night...it is now one of my favorite side dishes!

Brown Rice with Parmesan, Lemon, and Herbs

1 C brown rice

water, or chicken broth for a richer flavor

2 TB unsalted butter

1 small onion, chopped medium

1/8 tsp salt

1/8 tsp black pepper

1/4 C minced fresh parsley leaves

1/4 C chopped fresh basil (I didn't have fresh so I used about 1 TB dry)

1 ounce Parmesan cheese, freshly grated (about 1/2 C)

1 tsp grated zest and 1/2 tsp juice from one lemon

1. Place rice in medium saucepan. Place your index finger on top of the rice and fill with water/broth until it reaches the first knuckle of your finger.

2. Bring to a boil over high heat. As soon as you can see the bubbles boiling up through the rice, cover and reduce to low. Let simmer for 45 minutes. Do not remove the lid before 45 minutes.

3. Meanwhile heat the butter in a medium skillet over medium-high heat until foaming; add the onion and cook, stirring occasionally, until transparent, about 3 minutes. Remove from heat and set aside.

4. Once the rice is done, flush with a fork. Stir in onion, pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover the dish with a clean kitchen towel; let the rice stand for 5 minutes; serve immediately.

*Adapted from The New Best Recipe Book

Black Bean Burgers

I have decided that I am only going to eat organic grass-fed beef, organic free range chicken and eggs and wild caught fish. Needless to say...I will not be eating those these very often because they are dang expensive!

So I have decided to go semi-vegetarian and get my protein from other plant and animal sources. I found a recipe for black bean burgers and tweaked it to my liking. They are delicious! I am going to make some huge batches and freeze them.

Black Bean Burgers

1 can of black beans (1 1/2 C)

1 C brown rice (or quinoa, which is faster to cook)

1 egg, lightly beaten

1/2 onion, diced

1/2 green pepper diced

2 garlic cloves, minced

1 C flour or bread crumbs (I used gluten free bread crumbs)

1/4 tsp cumin

1/4 tsp garlic salt

2 tsp olive oil

dash of hot pepper sauce (optional)

Heat 1 tsp of the olive oil in a pan over medium heat. Sauté the onions, green pepper and garlic until just softened. In a medium bowl mash the black beans with a fork. Add the onions, garlic and peppers and the remaining ingredients. Mix well.

Form 6 patties. Heat the other teaspoon of olive oil over medium heat. Place the patties on the pan and cook 4 minutes on each side.

You can eat these as a hamburger using a bun or by themselves. I melted mozzarella cheese on mine, then topped it with a little salsa. Avocado or guacamole would be delicious too.