I have very fond memories of making maple brown sugar oatmeal growing up. I experimented with water in before or after microwaving, how much water and a skim milk topper before eating. It’s really comical now that I look back on it, but I LOVED that oatmeal.
Going Paleo put a damper on my love affair with oatmeal, until the glorious day came that I happened on this recipe! What, could it be?? A tasty alternative that met the mouth feel requirements as well as the dietary ones. It was like the chupacabra! You’re welcome! This has now become our Sunday morning ritual. Change the quantities based on how many family members are home, or based on what ingredients you have on hand. I’ve had less bananas or less eggs and it’s still managed to work!
Sidebar: enlisting your children makes the process that much easier on you and gets them in the kitchen!
4 tsp vanilla
2 Tbsp cinnamon
1/4 c coconut milk
2 Tbsp butter, coconut oil, ghee or cooking fat of your choice
Peel and break 4 bananas into pieces and place in a medium bowl. Crack 8 eggs into the mixing bowl. Add vanilla, cinnamon, coconut milk and 3/4 pint berries.
Take a masher and mush it all together. In a medium skillet, melt your cooking fat over medium high heat. Pour in the mixture. Keep stirring, often scraping the bottom of the skillet to ensure minimal sticking. In about 5-8 minutes, it will suddenly start thickening and looking like oatmeal.
Cook until your desired consistency. Divvy out into bowls, being sure to give yourself the most. Add a splash of coconut milk and fresh berries to the top.
I love short ribs, but often cannot be bothered to do the prep. The payoff, however is soooo worth it, though. This time we threw a curveball and went for bison short ribs. They are grass-fed, and gorgeous!
We followed this awesome recipe, simply cutting it in half to meet our needs. http://www.bonappetit.com/recipes/slideshow/dutch-oven-recipes/?slide=11
It is important to follow the steps to a t to develop the complex flavors that make your mouth water. The added benefit is that after 30 minutes of prep, your oven and Dutch oven do the rest!
I needed a side and had a head of cauliflower. This urban myth known as cauliflower rice has whispered in my ear for about 6 months. The amazing sauce this pot was producing begged for a starchy goodness to soak it all up. So, I jumped in! Following my typical cauliflower prep of food processing the veg into a rice/could cous like consistency. I then dumped it all in a pan and tossed it in the oven with the meat at 350 for 45 minutes. After walking the dog for 15 minutes, it was looking a wee dry, so I added 4 tbsp of butter cut throughout and covered with foil. When it all came out, I stirred the butter and added salt and pepper. A quick stir and then I created a delicate pallet for the ribs and sauce.
You must try this as your next special meal, or just this coming Sunday. My kids have already asked when I’m making it again…