Filed under: loafs and roasts, oatmeal, recipe | Tags: holiday loaf, lentil loaf, squirrel nest, vegetarian holiday
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.
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.
Filed under: canada, oatmeal, recipe | Tags: flax, healthy breakfast, red river
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.
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.
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
1/4 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!