great lentil loaf
November 27, 2011, 7:10 pm
Filed under: loafs and roasts, oatmeal, recipe | Tags: , , ,

Aha! Finally we’re on the right track. Great lentil loaf and gravy for Thanksgiving this year. Here’s how you do it!

Makes two loaves–another revelation–you need to make extra for sandwiches the next day.

4 cups cooked lentils (you’ll have about a cup or so left over out of a one pound bag)
1 large onion chopped
2 large carrots chopped sort of fine.
2 eggs
1 cup breadcrumbs
1 cup rolled oats
4 cloves garlic
1 tbsp ketchup
salt and pepper to taste
splash of soy on top of each loaf

Saute onion and carrot add garlic. Mix all ingredients in a large bowl. Smoosh it up a bit. Squish it into two parchment lined loaf pans. I grease them but you probably don’t have to. Splash a line of soy down the middle of the loaf and pop into the oven at 375 for about 45 minutes.


the daily driver breakfast
February 5, 2011, 6:26 pm
Filed under: canada, oatmeal, recipe | Tags: , ,

We eat a lot of oatmeal for breakfast. Over time we’ve developed this way of making it. It incorporates one of Canada’s classic breakfast treats: Red River Cereal. Here’s a picture of it installed in the National Museum of American Indians in DC.

family kitchen display NMAI

Red River!

Along with the Robin Hood flour and the Canada corn starch, it’s got a distinctive look. And now that I can’t easily get it, i recall it fondly. Of course when mom brings down 2 1.35 kg boxes you’d better start eating! Red River is cracked wheat, rye and flax. You can make it as a hot cereal on its own a 4:1 ratio of water to mix. But it’s kind of yicky that way. Cut with oatmeal it’s great. Just gives the oatmeal a bit of interest. I think i’ll make it straight for folks sometime soon–just to retest my old memory of it. BTW mom we’re down one WHOLE box already. We put away 1.35 kg over the last six months or so??! Guess we do like the oatmeal!!

Red River Oatmeal

1 scant cup oatmeal (regular)
1/4 cup red river cereal
2 cups water
1.5 tsp cinnamon
1 banana cut up

Boil in small saucepan over medium heat until water is absorbed and oatmeal is cooked (about 5 mins?)
Serve with brown sugar and milk.

lazy daisy cake
April 12, 2010, 10:48 am
Filed under: cake, dessert, oatmeal | Tags: ,

Dessert at the Elk Creek Cafe was not as stellar as the lunch part. The salad was so fresh and so good! The dessert sounded promising–oatmeal cake. It was pretty good, but one of those things we thought–hey maybe we could do this better at home. And we do LOVE oatmeal! Some googling about found that oatmeal cake seems to have surprisingly few numbers of variations. Some use shortening, some margarine, butter, even oil. Most are for a 13 x9 pan. They seem to come with the broiled coconut topping! And lo and behold eventually I determined that this is called lazy daisy cake. I gave it a shot.

Here’s this recipe I tried. It’s a small pan one egg version.

Oatmeal Cake with Coconut Pecan Frosting:
Recipe and photos by For the Love of Cooking
Original recipe from Coleen Nelson and Julia

1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup of shortening

Coconut Pecan Frosting
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Mix up frosting ingredients spread on cake–it’s pretty thick. Broil. Enjoy! I’ll keep trying with this one, and maybe try a double batch. Cake was pretty thin, but it made for a nice amount to eat and not get sick of. It’s a good cake!

holy crapper–now that’s a good cookie!
February 11, 2010, 8:18 am
Filed under: cookie, oatmeal, recipe | Tags: ,

Around these parts we don’t make cookies too often. I just don’t like the scoop and bake and scoop and bake routine. I prefer to make a vat or pan of something and then be done with it. So imagine my surprise when I found the perfect recipe for cookies–They make only one pan! They’re easy! No eggs! They’re chocolately! They’re interesting–with steel cut oatmeal in them. And they are so good that around here I was once led to exclaim in fake scottish accent (because of the oatmeal) –holy crapper, now that’s a fine cookie! Alas, the holy crapper cookie was born. They are SO good! I add a bit more oatmeal than prescribed typically–up to 4 Tbsp. steel cut oats.

Bon Appetit May 2004

Dark Chocolate Oatmeal Cookies
Makes 12. (I usually make them a bit smaller so maybe 16 or so).

3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons steel-cut oats
1/4 cup semisweet chocolate chips

Oven to 350. Grease cookie sheet. Cream butter and sugar. Add vanilla. Add dry ingredients. Beat in mixer. Add in oats. Stir in chocolate chips. Dough is firm! Sometimes it just looks like crumbly bits, but if you press and mix the butter will start to make it ball up. I may have been known to add a Tbsp of water to speed things along. That’s probably not the best idea, but oh well. It still works! Shape dough into Tbsp sized balls (or smaller) and flatten with a sugar coated juice glass (wet glass bottom and press into plate of sugar). It really works best if you flatten them this way. Space about an inch apart. They don’t spread much. Bake about 14 minutes. Enjoy!