Adapted from Alton Brown
1 tbsp butter
1 cup steel-cut oats
3 cups boiling water
1 cup almond milk
pinch of salt
toppings: ground cinnamon, honey, toasted chopped walnuts, extra milk
Melt the butter in a saucepot. Add the oats and toast for a couple of minutes, stirring. Add the boiling water, then reduce heat to low and leave untouched for 25 minutes, simmering. Add the cup of milk and mix to combine, scraping up the bottom if need be. Leave for another 10 minutes. Add the salt; stir. Let rest 5 minutes to thicken. Serve with toppings of your choice. I like to add a little more milk at the end, like a warm porridge cereal.
My favorite packet of Quaker ® Instant Oatmeal is apples and cinnamon, since childhood. So I first started trying this type of oatmeal when I came across a rust-red box of it in the organic cereals section of my local ShopRite back in Jersey City, during my grad school days. Eating healthy and cheaply then was the priority. Now I think of steel-cut oats as being Irish, ever since visiting Ireland. This does take longer to cook than instant oatmeal, but I like the chewy texture and nutty flavor. It’s worth it. Plus, slow food!
Adapted from Simply Recipes
2 potatoes, peeled and cut into large chunks
30 g unsalted butter (with more butter for serving)
180 g of chopped cabbage (or kale or other leafy green)
3 green onions, minced
120 mL milk or cream
Boil potatoes 15-20 minutes in salted water. Saute cabbage in butter until browning a bit. Add scallions and cook for a minute. Pour in the milk/cream, mix well, add potatoes and mash together. Add salt and butter to taste. Serve.
Adapted from Simply Recipes
1/2 cup packed dark brown sugar
pinch of salt
pinch of cinnamon
pinch of ginger
pinch of nutmeg
pinch of ground cloves (we ground with mortar & pestle)
pinch of ground cardamon (we didn’t have)
lemon zest from 1/2 a lemon
2 eggs plus the yolk of a third egg
2 cups of canned pumpkin purée
1 can of evaporated milk
1 good pie crust
Preheat your oven to 425°F. Mix dry ingredients (sugar & spice) and zest. Beat eggs. Mix wet ingredients (pumpkin and dairy). Pour filling into pie shell. Bake at 425°F for 15 minutes. After 15 minutes, lower the temperature to 350°F. Bake for 45-55 minutes more, or until a knife inserted in the center comes out clean. Cool for two hours. Serve.
Adapted from Tyler Florence
4 Yukon gold potatoes, skin on
2 garlic cloves
1 sprig fresh thyme /sage /rosemary
salt and pepper
Scrub then chop potatoes. Add to pot, then cover halfway in milk, then cover fully in the cream, add the butter and olive oil. Add garlic, and thyme. Bring to boil, cook until tender. When the potatoes are tender, set a colander over a bowl. Pour the potatoes through the colander, and the cream will collect on the bottom. Then put the potatoes back into the pot, mash them, and fold the potato-infused garlic cream back into the potatoes. Salt and pepper to taste. Serve warm, with a pat of butter.
Adapted from smitten kitchen, who adapted from Ina Garten and Simply Recipes.
Salt + pepper
400 g dried lasagna noodles (250 g would have been plenty for me!)
3 cloves garlic, minced
960 mL whole milk
170 g unsalted butter, divided
60 g all-purpose flour
freshly ground black pepper + nutmeg
750 g cremini or portobello mushrooms (really used 250 g! + eggplant + walnuts)
freshly grated parmesan, to top
1 red onion
500 g canned chopped tomatoes
fresh thyme + basil + oregano
pinch of red pepper flakes
pinch of sugar
300 g frozen spinach
250 g ricotta
125 g mozzarella
Boil lasagna pasta for 10 min in salted water with olive oil. Simmer milk and garlic in a saucepan until fragrant. Remove. Melt butter. Whisk flour into the butter. Add milk mixture, little by little. Add salt, pepper, nutmeg. Thicken for 3-5 minutes, stirring. Set aside.
Trim mushroom ends, saute them with the onions in olive oil and butter. Add the spinach and canned tomatoes to this. Season with salt, red pepper flakes, sugar, and the fresh herbs. Preheat oven to 190 deg C. Spread béchamel sauce in the bottom of the baking dish. Layer pasta, béchamel, mushrooms, parmesan three times, then top off with pasta, béchamel, and grated parmesan. Bake for 45 minutes, covered by aluminum foil. Remove at the end to crisp the top!
P.S. Cover with foil for the first half of bake time to avoid burning!
Adapted from Ina Garten
1 head cauliflower, steamed
75 g unsalted butter, divided
3 spoons all-purpose flour
475 mL milk, heated
freshly ground black pepper
some freshly grated Gruyere (we used Gouda because)
some freshly grated Parmesan
It would have been nice to add fresh bread crumbs, but we missed the boat on that.