Baked Apple Oatmeal

This is one of my new breakfast favorites! Our family has always been split on oatmeal; I have 3 that love it, one that tolerates it, and one that can hardly stand it. But it's so good, full of fiber, and inexpensive that I've kept it as a standard part of our breakfast. But, this was a winner all the way around. Even my oatmeal-hater loved it! It actually tasted a bit like apple crisp and it was easy to throw together the night before.

1/2 c. vegetable oil (although I used a light olive oil)
1/3 c. brown sugar
1 egg
1/2 t. vanilla
milk
2 c. old fashioned oats
1/4 t. salt
1/2 t. baking powder
1/2 t. cinnamon
1 coarsely chopped, tart apple with skin (Rome, Granny Smith, Gala, or Empire)
1/2 c. dried fruit (raisins, cherries, cranberries)
1/2 c. coarsely chopped, unsalted nuts (pecans or walnuts, not peanuts)...optional



In a 2-cup measuring cup, mix oil, brown sugar, egg, and vanilla. Whip until well blended. Then fill measuring cup to the top (a full two cups) with milk and set aside. In a large bowl mix oats, salt, baking powder, and cinnamon. Stir with fork, then add apple, dried fruit and nuts. Pour wet ingredients into dry ingredients. Stir, then pour entire mixture into an 8x8 or 9x9 buttered baking dish. Cover and refrigerate 2 hours or overnight. In the morning, bake at 350 degrees for 25 minutes. May be doubled, put in a 9x13, and baked for 40 minutes.

Taco Seasoning

A couple of these ingredients are things that I do bring back from the States and just keep in my pantry. I love having taco packets on hand. But when I run out, I use this recipe.

2 t. dried minced onion
1 t. salt
1 t. chili powder
1/2 t. cornstarch
1/2 t. crushed dried red pepper
1/2 t. dried minced garlic
1/4 t. dried oregano leaves
1/2 t. ground cumin

Combine all ingredients until evenly distributed. Store in a small ziploc or tupperware. Makes 1 pkg or about 2 T. taco seasoning.

To use, brown 1 to 1 1/2 pounds ground beef. Drain. Add 1/2 cup water and taco seasoning. Simmer for 10 minutes, stirring occasionally.

Ravioli and Tomatoes with Bunches of Basil

This is one of my very, very favorite pasta salads...especially in the summer when the tomatoes are at their peak. I think I could eat the whole thing by myself! I prefer it just slightly warm or room temperature.

1 pound fresh ravioli or tortellini
1 package of cherry or grape tomatoes, halved (or more if you really love tomatoes)
1 small jar artichoke hearts, drained and halved
1/2 c. your favorite type of olive
3 T. capers, rinsed
1/4 c. olive oil
lots of basil (a couple of handfuls, torn into pieces)
red wine vinegar
salt and pepper

Put tomatoes and artichokes into large bowl. Add basil, olives, capers, and oil. Toss well. Cook the pasta until al dente and drain. Add to the bowl and toss gently with a spatula. Taste for salt and add salt, pepper, and vingegar to taste.

Cucumber Rice Salad

I try to use brown rice when possible, but this is a favorite rice salad that calls for white rice. It's another great side to grilled chicken.

1 1/2 c. long-grain white rice
2-3 cucumbers, peeled, seeded, and chopped
2 T. chopped fresh mint
1/4 c. chopped fresh parsley
1 T. dried dill
1/4 c. white vinegar
3 T. olive oil
chopped scallions or green onions to taste
1/2 c. plain yogurt
salt to taste

Cook rice until tender; pour into colander and rinse with cool water. Shake off as much water as possible and set aside. Put chopped cucumbers in a large bowl with the herbs. In another bowl, make the dressing by combining the olive oil, vinegar, scallions, and salt. Add rice to cucumbers and herbs. Toss rice, dressing, and yogurt together. Taste for salt and tartness; it should be a good combination of both. (Add additional salt or vinegar as needed.) Serve tepid or chilled.

Alligator Pears and Apples

I'm definitely enjoying the arrival of spring so I've been pulling out some of our favorite salad and side dish recipes that are more geared to warmer weather. My kids especially like this one. My original recipe calls for sunflower seeds, but I've thrown in almonds, walnuts, peanuts, or nothing else at all.

2 avacado, peeled, pitted, and diced
1 large red apple, cored and diced
1/2 c. raisins
2 T. honey
1 T. hulled sunflower seeds (optional)

In a medium bowl, combine the avacados, apple, and raisins. Drizzle with honey. Sprinkle with sunflower seeds.

Honey Mustard Salad Dressing

A spring and summer favorite of mine. This makes 2 cups of dressing, and because the ingredients are in equal amounts, it's super easy to make less or more as needed.

1/2 c. vinegar
1/2 c. honey
1/2 c. mayo
1/2 c. mustard
Fresh ground black pepper to taste

Blend and chill.

Peas and Carrots Copenhagen

Here's another make-ahead, chilled side that we just tried...also inspired by Susan Branch. (I love her cookbooks; they're just so fun to look at!) The kids liked this which was nice since green peas are so easy to find here. I used frozen, but I plan on trying fresh peas once they're in season this summer.

2-4 carrots
10 oz. frozen green peas
1/2 c. plain yogurt
1 T. lemon juice
2 t. fresh chives or green onions, minced
salt and pepper to taste

Cut the carrots into sticks and steam (or put them in a pressure cooker) till just tender. Rinse in cold water. Cook peas and rinse as well. Cut carrots into pea-sized pieces. Mix peas, carrots, and all other ingredients together. Salt and pepper to taste. Chill well before serving.

Spring Farmer Salad

Now that it's grill season, I love having chilled veggies and salads. This one is a new family favorite that was inspired by a Susan Branch recipe. This was a hit all the way around...gotta love those!

1 c. plain yogurt (whey poured off)

1 c. cottage cheese

2 green onions, minced

10 radishes, thinly sliced

1 cucumber, peeled and chopped

1 t. dill

Salt & fresh ground pepper to taste

Mix all and chill before serving. Great as a side to grilled chicken and polenta.