I found this recipe and even though it was a hot summer day, tried it. I love, love it! The leftovers are even good. Definitely a keeper! Makes a large pot full. My family of 5 ate it and had enough for 2 more meals.
Make Ahead Moroccan Stew
(I didn’t make this ahead and it went together quick and easy. I didn’t add the turmeric because I didn’t have any.)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon curry powder
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 1 sweet onion, chopped
- 2 cups finely shredded kale
- 4 (14 ounce) cans organic vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon honey
- 4 large carrots, chopped
- 2 sweet potatoes, peeled and diced
- 3 large potatoes, peeled and diced
- 1 (15 ounce) can garbanzo beans, drained
- 1/2 cup chopped dried apricots
- 1 cup dried lentils, rinsed
- 1 teaspoon ground black pepper, to taste
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
- Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve.
- Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in the shredded kale and reserved spice mixture. Cook for 2 minutes or until kale begins to wilt and spices are fragrant.
- Pour the vegetable broth into the pot. Stir in the tomatoes, honey, carrots, sweet potatoes, potatoes, garbanzo beans, dried apricots, and lentils. Bring to boil; reduce heat to low.
- Simmer stew for 30 minutes or until the vegetables and lentils are cooked and tender. Season with black pepper to taste. If desired, combine optional cornstarch and water; stir into stew. Simmer until stew has thickened, about 5 minutes.
Make Ahead Tip:
If making ahead or freezing, prepare stew through Step 3. Simmer for 5 minutes over low heat; remove from heat and cool in the pot or in freezer-safe container. Transfer to the fridge (store for up to 3 days) or freezer. The vegetables store better if not fully-cooked prior to refrigeration or freezing. When ready to eat, (if frozen) thaw in refrigerator for 24 to 48 hours, then pour stew into a pot, bring just to a boil, and simmer until heated through.
I grew up eating hot breakfasts every single morning except Saturday when we had the priviledge of eating cold cereal (which we called mush). Even then it usually had very little sugar in it. My mom would take us shopping and we could pick out whatever kind we wanted as long as it had 3 or less grams of sugar. Do you know how hard it is to find cereal with 3 or less grams? Almost impossible!!! I know she must have given in occaisionally because our cereal cupboard was always stocked but also full of bugs because it didn’t get eaten fast enough.
Fast forward… now we have been a cereal free house for almost 7 months. Which is so opposite last summer when I was caught up in coupon mania and our garage had 40 plus boxes of cereal I’d bought under a $1! My kids were in heaven eating it while I slept in. But then I’d wake up to 1/2 full bowls of wasted milk and cereal spilled! It made me so mad and 1 hour later everyone is cranky cause they are hungry.
Cereal is not nourishing nor is it good. There are no cereals from the store , even organic that are good for you. No such thing as whole grain cause it’s all mushed up and extruded from machines before it’s plopped into a box. So we avoid it. But today my sweet, cereal-addicted husband who has so willingly given up the boxes, asked for cereal since I am not waking up to make him breakfast in the summer. So I am looking for recipes and things I can make that he can grab and go as fast as a bowl of cereal in the morning.
Below is what I found from Nourished Kitchen. I want to try the soaked oatmeal this week and definately the oatcakes! They can store in the fridge and that would be fast thrown in the toaster oven. I will leave comments if I change something. I also want to try Baked Oatmeal. One thing I love for breakfast is sauteed veggies.
Asparagus cut into 1 inch pieces
kale or spinach chopped bite size
Onions sliced thin
Saute in coconut oil or butter then serve with balsamic vinagrette( I buy it bottled at my local produce market and it is divine but I am going to try making it this week from scratch. If it works I’ll post it on my blog.)
Soaked Oatmeal Porridge
Oat Porridge (or gluten-free amaranth porridge–just cook longer!)
- 1 cup rolled oats, organic
- 1 cup warm water
- 2 tablespoons whey, plain organic yogurt, cultured organic buttermilk, kefir, lemon juice or apple cider vinegar
- Mix all together and let sit on the counter 12-24 hours (or more!) (I suggest 24 hours or more for infants and children. Remember, this is a pre-digestion process. The longer the oats stand on the counter before cooking, the less strain on your child’s digestive system.)
- When you are ready to cook the oats, bring an additional cup of water to the boil. Toss the entire oat mixture into the boiling water, and turn the temperature to low. Stir. Add a handful or more of raisins or crispy nuts at this time, as well as a pinch or two of high quality sea salt (one with lots of trace minerals, 50+). Cook 3-5 minutes, or until oats reach desired consistency.
- Again, serve with healthy fats (above). You may also wish to add a bit of organic molasses for minerals or freshly ground flax seed for Omega-3s. (Don’t overdo on the flax seed.)
- Note: make a double batch (just multiply the quantities by two) and cook the whole thing. Store leftovers in the refrigerator. They can store up to a week or 10 days in an airtight container. (They will just become easier to digest over time.) You may easily reconstitute the oats by putting them in a pot and adding boiling water and stirring, heating through. You may also use them to make “oatcakes”, a favorite in my house. The recipe follows.
- 1-1 1/2 cups leftover cooked oatmeal
- 1-2 pastured eggs, beaten
- Beat egg and mix with leftover oatmeal in a medium bowl, until you have a nice batter. Bring cast iron skillet or griddle to medium heat and coat with pastured butter or coconut oil, bacon fat or lard. Spoon into pan by tablespoons. Fry like pancakes. Wait until you see bubbles on the top to flip. Cook about 2-3 minutes each side.
- These make great snacks! Store them in the refrigerator or dry them on a sheet pan in your oven for crispy oatcakes! Serve with yogurt cheese, butter, fermented apple butter, nut butter or coconut butter. Delish! Enjoy!
Baked Oatmeal with Dried Fruit & Nuts
Ingredients for Baked Oatmeal
- 1 pound steel cut oats
- 1 cup walnuts, or other nuts (see sources)
- 2 tablespoons yogurt, kefir, whey or buttermilk (see sources), for soaking
- dash unrefined sea salt
- 6 pastured eggs
- 2 cups whole, fresh milk (see sources)
- up to ¼ cup maples syrup (optional)
- ½ cup raisins or dried cranberries
- ½ cup dried unsulfured apricots, diced
- 2 tablespoons cinnamon
- ¼ cup coconut oil, plus extra for greasing baking dish
Method for Preparing Baked Oatmeal
- Pour the steel cut oats and nuts into a ceramic container or mixing bowl.
- Add enough filtered water to completely submerge your oats and nuts. Add a dash of salt and a two tablespoons of fresh yogurt, whey, kefir or buttermilk.
- Allow the oats and nuts to soak, covered, overnight in a warm place in your kitchen – about eight to twelve hours.
- After the mixture of oats and nuts has soaked overnight, dump them into a colander to drain and place the mixture back into the ceramic container or mixing bowl.
- Preheat the oven to 375 degrees Fahrenheit and grease a 13 x 9-inch rectangular baking pan with coconut oil or another wholesome fat of your choosing.
- Meanwhile beat together eggs, milk, maple syrup (if you’re using it), until well-combined and frothy.
- Pour the mixture of eggs, milk and maple syrup over the soaked oats and nuts, stirring well to combine into a porridge-like mixture.
- Gently fold dried fruit, cinnamon and coconut oil into the porridge-like mixture.
- Pour the mixture into a greased baking pan and smooth it out with a rubber spatula to ensure even baking and a good appearance.
- Bake in an oven preheated to 375 degrees Fahrenheit for forty to forty-five minutes or until the oatmeal achieves a pleasing golden-brown color on top, a knife inserted into its center comes out clean and free from liquid and the fragrance of baked oats, dried fruit and cinnamon perfumes your kitchen.
- If you can bear the wait, allow the baked oatmeal to cool for five to ten minutes before cutting into squares and serving.
YIELD: 12 to 16 servings
TIME: 10 minutes (preparation), 8 to 12 hours (soaking), 40 to 45 minutes (baking)