I intended to write about springtime in Kansas City today—about how the hum of my space heater had been replaced by the roar of the air conditioning unit, how the tulips are on fire and the whole city seems to be joining us on our evening walks—but it snowed yesterday. Unwelcome snow flakes covered our green grass in a patchy white blanket during a most unusual May flurry. I ;m glad to report that it has melted already. What in the world?It was warm the weekend before last when I walked into my favorite little health food store in Kansas City and found the first of the local cherry tomatoes. Juicy, sweet and ripe through the center, cherry tomatoes are reliably tasty. They ;re my tomatoes of choice until those gorgeous heirloom tomatoes appear at the market in mid-summer. Anyway, I went back to the store for more local tomatoes after I dreamed up this recipe, but I couldn ;t find any more of them. Maybe I spoke too soon on the tomatoes, too.The recipe I have today is a combination of two food concepts I encountered last week in Oklahoma. Oklahoma isn ;t exactly renowned for cutting edge culinary concepts, but then again, I don ;t aspire to be a cutting edge chef. Inspiration is everywhere. Both roasted cherry tomatoes and omelets stuffed with smashed tortilla chips were new to me, and I can now say I ;m a fan of both. I found the sweet and juicy, whole roasted cherry tomatoes in Nebu‘s salad bar line when my dad took me to lunch at the new Devon tower. They make this fresh homemade salsa taste extraordinary.Later in the week, I ordered an omelet stuffed with tortilla chips out of curiosity when I went to brunch with friends at Juan del Fuego ;s. A small handful of chips lend salty crunch and extra flavor to the interior of the omelet. It ;s indulgent and lowbrow and wonderful. If you ;re familiar with Tex-Mex migas (eggs scrambled with tortilla chips) or if you ;ve ever tried huevos rancheros with crispy tortillas, you ;re probably firing up your skillet already.I ;ve been working on my omelet-making technique all week and I can ;t say I ;ve perfected it yet, but I ;ve typed up my method as best I can below. Don ;t worry if your omelet doesn ;t turn out perfectly; the worst that can happen is that you end up with scrambled eggs. Any combination of eggs, chips, salsa and cheese is going to be delicious. Serve with coffee, mimosas or spicy bloody marys in the morning or a Mexican beer with lime at dinner.Oh and the internet (and Julia Child and Jacques Pépin) will tell you that you must use a non-stick skillet to make an omelet, but I ;ve been making mine in my 8-inch cast iron skillet without trouble. For it to work, though, your cast iron skillet must be well-seasoned. Another tip: be sure to heat your skillet before adding anything to the pan to further prevent sticking. (Wondering why I ;m so obsessed with my cast iron skillets? Several reasons. They ;re non-toxic, non-stick and easy to clean once you get the hang of them. Regular non-stick skillets can release toxins when over-heated or scratched; cast iron pans do not. Cast iron pans are affordable and last forever.) 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Tex-Mex Omelet with Roasted Cherry Tomato SalsaAuthor: Cookie and KatePrep Time: 15 minsCook Time: 25 minsTotal Time: 40 minutesYield: 1 omelet 1xCategory: BreakfastCuisine: Mexican★★★★★5 from 2 reviewsFresh Tex-Mex omelet stuffed with black beans, smashed tortilla chips and cheese, topped with homemade roasted cherry tomato salsa. Good for breakfast, brunch or dinner! Scale 1x2x3x IngredientsRoasted Cherry Tomato Salsa (quantities below yield enough for 2 saucy to 4 not-so-saucy omelets)1 pint cherry tomatoes½ teaspoon olive oil½ small white onion, chopped⅓ cup loosely packed cilantro, chopped1 jalapeño, deseeded and membranes removed, finely chopped2 cloves garlic, minced1 small lime, juiced, or 2 teaspoons white wine vinegar⅛ teaspoon sea saltTex-Mex Omelet (quantities below yield 1 omelet)2 eggs2 tablespoons milk or waterpinch sea saltpinch black pepperhot sauce (Cholula recommended)1 scant tablespoon butter⅓ cup Jack cheese or other melty cheese, shredded3 tablespoons black beanshandful blue corn chips or tortilla chips, broken into small bite-sized piecesoptional garnishes: sliced avocado, sour cream, hot sauce, etc.InstructionsMake the salsa: Preheat the oven to 400 degrees Fahrenheit. Line a small, rimmed baking pan with parchment paper for easy clean-up. Toss the cherry tomatoes with ½ teaspoon olive oil and a sprinkle of sea salt on the baking pan. Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt. Once the tomatoes have cooled enough to handle, use a serrated knife to chop them. Pull off the tomato skins as you go for a smoother salsa. Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.Make the omelet: In a bowl, whisk together the eggs, milk or water, sea salt, black pepper and a few dashes of hot sauce. You want the egg mixture to be super scrambled. Heat an 8-inch, well-seasoned cast iron skillet or non-stick skillet over medium-low heat. Once the pan is hot enough that a drop of water sizzles on contact, toss in the pat of butter and swirl the pan to coat. Pour in the egg mixture and let it set for about ten seconds. Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place. Repeat this process until there is hardly any runny eggs to scoot around. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it ;s not stuck anywhere, then use a quick flick of the wrist to flip the omelet back into the pan. Let it set for a few seconds, then scoot it off the pan onto a plate.Immediately top ½ of the warm omelet with a sprinkle of cheese, followed by black beans, smashed tortilla chips, and more cheese, then gently fold the other half on top. Spoon a generous amount of salsa (warm the salsa first if necessary) over the middle of the omelet as shown. Serve immediately.

Meet my new favorite pancakes, buckwheat pancakes. I ;ll admit they aren ;t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna ;s blog any time I need some creative recipe inspiration or a laugh, which is often.Adrianna ;s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe. This book would be the perfect gift for the pancake/latke lover in your life. Congrats, Adrianna! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Gluten-Free Buckwheat PancakesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 8 Pancakes 1xCategory: BreakfastMethod: By handCuisine: Gluten free★★★★★4.7 from 104 reviewsBuckwheat gives these pancakes incredible flavor. This buckwheat pancake recipe yields deliciously light and thin pancakes. For pancakes that are even lighter in texture and flavor, use half all purpose (Adrianna ;s suggestion) or whole wheat pastry flour (my default). Recipe yields 8 pancakes (plenty for 2 people). Scale 1x2x3x IngredientsPancakes1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)1 tablespoon sugar1 teaspoon baking powder1 teaspoon baking soda¼ teaspoon salt1 ¼ cups buttermilk, shaken*1 large egg½ teaspoon pure vanilla extractButter, for the skilletRoasted Strawberries1 pint strawberries, hulled and sliced into bite-sized quarters or halves1 teaspoon sugar1 tablespoon maple syrup or honeyInstructionsRoast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you ;ll know it ;s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.

I ;m three years deep into blogging and only have two granola recipes to show for it. I could say it ;s because granola is so, well, granola. I might push local/organic foods on occasion, but I probably don ;t qualify as granola. Or do I?Let ;s examine the facts: for one, my car is not a hybrid. I ;ve been walking the dog in Chaco ;s lately (I have the tan lines to prove it), but I wear knee-high leather boots all winter long. I don ;t eat meat… unless there ;s bacon on the table. And I think natural deodorant is worthless.Not that there ;s anything wrong with being granola. Or eating granola. Granola is good. It makes plain yogurt so much more interesting, especially when topped off with fresh fruit. I actually resisted making my own granola for a long time because I am powerless in the face of ready-made snacks, like chips and granola. They call my name from the cabinet and insist that I eat a handful every time I see the bag. That is why there are only two granola recipes on this blog. I ;ve found that if I make my own granola, though, I want to make it last for a while. I also keep the bag in the freezer, which seems to dampen the granola ;s power over me.This granola recipe is a simple one: honey-sweetened oats with a hint of spice and warm coconut flavor. I adapted it from my gingerbread granola. It ;s a good base recipe to play around with—I ;ve added substitution suggestions in the recipe below. The granola browns more quickly when I make it with honey rather than maple syrup, which is typical of honey-sweetened baked treats, so keep an eye on it during the last few minutes of baking. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Honey Almond GranolaAuthor: Cookie and KatePrep Time: 5 minsCook Time: 25 minsTotal Time: 30 minutesYield: 8 cups 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.8 from 24 reviewsA simple recipe for granola made with honey, almonds, coconut oil and spices. This granola is great for breakfast or a snack. Recipe yields 8 to 9 cups of granola. Scale 1x2x3x Ingredients4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)1 ½ cups raw slivered almonds (or other nuts*)1 teaspoon fine-grain sea salt (if you ;re using standard table salt, scale back to ¾ teaspoon)¼ teaspoon cinnamon¼ teaspoon ground ginger½ cup melted coconut oil or olive oil½ cup + 1 tablespoon honey or maple syrup¾ teaspoon vanilla½ cup chopped dried apricots (preferably the Blenheim variety)¼ cup chopped dried cherries, cranberries, raisins or currantsInstructionsPreheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 26 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Let ;s rewind to January of this year. There is snow on the ground. I ;m in Salt Lake City for a blog conference called Alt Summit. Melissa and I are staying at Heidi‘s incredible mountain home. The two of us have stayed up way too late talking downstairs. I ;ve had a couple glasses of wine; I think that Melissa has also had a couple glasses of wine.I ;m going on about how I am convinced that one of my dear friends is with child. She hasn ;t gone public with the information yet, so I ;ve been a quiet observer for the past eight weeks. The first sign was when my friend feigned a headache at girls night so she could pass on wine. Suspicious, I thought. Then she switched to natural deodorant. Interesting. She even hosted a fun holiday party and served virgin punch as a mixer. I wanted to give her a high five for that move, but I didn ;t want to let the cat of the bag.I ;m telling Melissa about how I ;m so smart because I ;ve figured out that my friend has a bun in the oven (you can ;t fool me!), and all the while, Melissa is hiding a very exciting secret of her own. You got me good, Melissa. Friends having babies really brings out the sappy side of me, so I ;ll quit writing before I start throwing around gushy words like blessing and precious. Having met both Melissa and Kevin, however, I can say with absolute certainty that they are bringing a kind, creative and cute little lady into the world. Congrats, you two!Today, we ;re celebrating Melissa with waffles! My friend Erin of Naturally Ella, who is also Melissa ;s co-worker, organized a surprise virtual baby shower for Melissa. Our recipes are based on Melissa ;s whole grain waffles recipe, which is one of her most popular. It ;s perfect timing, too, because I just used a gift card on this fancy pants waffle maker. Now I want to host a real-life waffle party!For my banana nut waffles, I replaced half of the milk in the original recipe with mashed bananas, and added walnuts and a hint of spice. The walnuts are more than just delicious—I incorporated them because they ;re high in omega-3 fatty acids, which are important for expectant and nursing moms. I gifted my leftover waffles to my friends who have a newborn because I thought some wholesome and delicious waffles might be something to look forward to after a long night with the baby.If you ;re craving the banana-nut combo but don ;t have a waffle maker, you could totally add walnuts to my banana oat pancakes or banana bread. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Banana Nut WafflesAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesYield: 4 1xCategory: Breakfast★★★★★4.8 from 23 reviewsLight and crisp, whole wheat banana nut waffles. Recipe yields around 5 round, 7-inch Belgian waffles, or 8 small, square Belgian waffles (as shown here). Scale 1x2x3x Ingredients1 ½ cup white whole wheat flour or regular whole wheat flour2 tablespoons sugar (cane sugar or brown sugar)2 teaspoons aluminum-free baking powder½ teaspoon sea salt¼ teaspoon nutmeg¾ cup chopped walnuts or pecans⅓ cup melted coconut oil¾ cup milk of choice, lukewarm¾ cup overripe mashed bananas (about 2 small bananas), plus more for topping1 large egg½ teaspoon vanilla extractInstructionsHeat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.In a medium bowl, whisk together the flour, sugar, baking powder, sea salt and nutmeg. Stir in the chopped walnuts.In a microwave-safe bowl, combine the melted coconut oil and milk. Microwave for 30 seconds, or until the mixture is lukewarm. Whisk in mashed banana, egg, and vanilla extract.Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don ;t stack your waffles on top of each other, or they ;ll lose crispness. Place in oven to keep warm. Repeat.Top with sliced bananas and 100% pure maple syrup, and serve. Save leftovers in the fridge and reheat by placing the waffle back in the griddle or in the toaster on a light setting.

The brown armchair in my living room has become the scapegoat for everything that is wrong with my life. It ;s not a bad-looking chair, really. It has a nice shape and swivels around in a circle. The nubby brown fabric, however, hangs onto dog hairs for dear life. It will soon be a sweater chair. The longer I sit on my couch and stare down the sweater chair, the more I despise it. It must go.I ;m going on about the chair because last week ;s pantry makeover was followed by a borderline obsessive-compulsive fall cleaning spree. I ;ve gone through every belonging I ;ve stuffed in this place and filled my trunk with junk destined for goodwill. It had to be done.The sheer volume of stuff that I own had been weighing on my psyche. The state of my living quarters is representative of my state of mind, so I ;ve felt extra scatterbrained as all the visible projects have been calling for my attention. I ;m finally feeling better now that I ;ve cleared out some space.As nice as it is to keep stuff around in case I need it someday, there ;s also the burden of ownership, of upkeep. Do I really need a whole box full of mystery cords or a tin of my grandmother ;s thimbles? No and yes. I ;m also in the process of sprucing up my decor, which includes replacing the brown hand-me-down armchair. I wanna be a grown-up! With grown-up furniture! Stomp, stomp, stomp.Sifting through all my things has made me nostalgic, too. The old newspaper wrapped around a vintage ceramic Santa Clause smelled like my grandmother Mimi ;s house. One whiff transported me from my bedroom in Kansas City back in time to Mimi ;s kitchen in small-town Oklahoma. Sleepy eyed, I pattered across the cool laminate flooring as the smell of bacon filled the air. Mimi smiled and poured Welch ;s grape juice into a little glass cup with dinosaurs on it. My favorites.Pancakes remind me of my dad. Every time my mom went out of town, my little brothers and I got to eat pancakes for dinner. He always turned it into a silly display of fatherly strength, whipping the Bisquick batter so fast we could hardly see the whisk. And over the past week, every time I check the news, I hear my dad ;s exasperated voice at the dinner table. “Can ;t we all just get along?”These pumpkin pancakes have sentimental potential. They ;re flavored with warming spices and made hearty with oat flour, which you can easily make out of old-fashioned oats (see notes). I often hear that the base recipe for these orange cakes, my gluten-free banana oat pancakes, yields your all-time favorite pancakes. That ;s quite a compliment. Dare are I suggest that the pumpkin version is even better? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Gluten-Free Pumpkin Oat PancakesAuthor: Cookie and KatePrep Time: 15 minsCook Time: 10 minsTotal Time: 25 minutesYield: 2 to 4 1xCategory: BreakfastMethod: By handCuisine: American★★★★★4.5 from 62 reviewsThese fluffy, healthy pumpkin pancakes are laced with hearty oats and warming spices. Since they are made with oat flour, they are gluten free! Note that these pancakes should be cooked low and slow—use a lower temperature than you would with other pancakes so that the insides of the thick batter get nice and fluffy, but the outsides don ;t get overdone. Recipe yields 7 to 8 medium-sized pancakes. Scale 1x2x3x Ingredients1 cup pumpkin puree¼ cup milk of choice2 tablespoons coconut oil (or butter), melted1 tablespoon lemon juice (about 1 small lemon, juiced)1 teaspoon maple syrup (or honey)1 teaspoon vanilla extract2 eggs1 cup oat flour (see notes for how to make your own oat flour out of old-fashioned oats)½ teaspoon baking soda½ teaspoon salt½ teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground nutmeg¼ teaspoon ground cloves or allspiceInstructionsIn a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)In a medium bowl, whisk together the oat flour, baking soda, salt and spices.Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you ;re using a non-stick electric griddle like mine, you might not need any oil at all.Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

On the evening of Halloween, I found myself stretching at a familiar pace during my regularly scheduled yoga class. Arms up, forward fold, flat back, jump to plank. Somewhere between upward dog and downward dog, my mind started wandering. What happened to my favorite holiday? Why hadn’t I dressed up this year? Inhale, exhale. Where are the Halloween parties? If I ;m not hearing about the parties, does that mean I ;m doing something wrong with my life? Or am I just too old for them?There I was, hanging upside down on my hands and feet, flashing back to college. At this time five years ago, I thought, I’d be asking my roommate Grace for help with my Princess Leia buns. Later that night, I’d be dancing around to Thriller with my friends—each a different character with a sloshing red Solo cup in hand.I went home feeling all stretched out and sentimental. I poured myself a glass of wine and nibbled on a dark chocolate mini peanut butter cup. That wasn’t cutting it. I missed my roommates and our three-day Halloween extravaganzas. I briefly considered taking a shot of whiskey for old time’s sake (bad idea). Then I recalled that Grace wanted a pumpkin scone recipe. She mentioned it when I went to visit her in Minneapolis this summer. Grace loves to spend quiet mornings with a cup of black coffee and a scone.I set down my glass of wine, got up and made pumpkin scones at midnight. Two batches later, I ended up with a simple whole wheat, vegan pumpkin pecan scone topped with a sweet maple glaze. I opted for coconut oil instead of butter in this scones, which is even easier to work with than butter and works just as well. I think you’ll like these, G.I know some people try to avoid powdered sugar, whether it ;s because the store-bought kind is usually cut with corn starch or simply because it ;s refined sugar. I thought you might like to know that you can make your own in a blender or food processor. I used fine organic cane sugar (see above photo, left side) but read that you can also make it with turbinado sugar or sucanat. Just pulse the sugar until it ;s nice and fluffy (see above photo, right side)! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Pumpkin Pecan Scones with Maple GlazeAuthor: Cookie and KatePrep Time: 15 minsCook Time: 15 minsTotal Time: 30 minutesYield: 8 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.8 from 45 reviewsVegan (or not), whole wheat pumpkin pecan scones topped with a delightful maple glaze. This healthy pumpkin scone recipe will be a hit with your family and friends! Scale 1x2x3x IngredientsPumpkin scones1 cup raw pecans2 cups white whole wheat flour or regular whole wheat flour1 tablespoon baking powder¼ cup brown sugar, packed1 teaspoon cinnamon½ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon cloves or allspice½ teaspoon salt⅓ cup solid coconut oil or 5 tablespoons cold butter¾ cup pumpkin puree¼ cup milk of choice (almond milk, low fat milk, etc.)½ teaspoon vanilla extractMaple glaze1 cup powdered sugar⅛ teaspoon fine grain sea salt1 tablespoon melted coconut oil or butter½ teaspoon vanilla¼ cup good maple syrup, more if neededInstructionsPreheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.Form dough into a circle that’s about an inch deep all around. Use a chef ;s knife to cut the circle into 8 even slices.Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!

Would you look at that? I’m eating fried eggs now. That only took 27 years. In other inconsequential personal news, I ;ve coaxed my African violet into blooming again. Apparently it likes to be watered every seven days. Go figure!Maybe it ;s silly or childish, but I often catch myself craving recognition for these tiny everyday accomplishments. Living and working by myself is totally awesome, most of the time. An occasional “good job,” or pat on the back goes a long way, though.Sometimes I think it would be nice to have someone around. Like the other day, when I lifted up a heavy vintage desk and dragged a thick wool rug underneath all by myself, no one was around to see it. If they had been, I would have flexed my arm muscles and paraded around the apartment like a champion. Actually, no, I would have just asked for help.Back to the fried eggs. I’ve been eating huevos rancheros with scrambled eggs (sacrilege!) for years, but I’m moving onto the fried eggs now. A plate of saucy huevos rancheros is my go-to meal when I want a substantial, savory meal with lots of protein. My latest favorite homemade version features a creamy avocado sauce and spicy black beans.You’ll see that I took a shortcut by using jarred salsa verde. I don’t have a problem with store-bought salsas and besides, tomatillos aren’t in season anyway. If you wanted to make the recipe even quicker, you could skip the additional ingredients in the avocado salsa verde and just blend the avocado and salsa together. You’ll be missing out on some fresh flavor, though. You could also choose to serve the avocado sauce at room temperature instead of warming it. I ;m just kind of particular about food temps.Lastly, I’ll be the first to admit that this dish is not the most beautiful dish on the blog, but I try not to discriminate based on appearances. I’m hoping to distract you from the green goo with some cute puppy pics. Is it working? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Huevos Rancheros with Avocado Salsa VerdeAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 4 1xCategory: BreakfastCuisine: Mexican★★★★★4.9 from 12 reviewsThis huevos rancheros recipe features spicy black beans and fresh, creamy avocado salsa verde. It ;s a delicious, hearty and healthy breakfast that makes a great dinner, too! This is a meatless recipe that vegetarians and meat eaters can agree on. Scale 1x2x3x IngredientsSpicy black beans2 cans black black beans, rinsed and drained (or about 3 cups cooked black beans)1 tablespoon olive oil½ medium red onion, chopped½ teaspoon chili powder½ teaspoon cumin powder¼ teaspoon cayenne pepper (optional)1 lime, halvedSalt and pepper, to tasteAvocado Salsa Verde1 cup mild salsa verde from a jar1 ripe avocado, pitted and slicedBig handful cilantro (some stems are ok)1 medium jalapeño, deseeded and roughly chopped (save ½ of jalapeño for garnish)1 garlic clove, roughly chopped½ lime, halvedAssembly4+ corn tortillas4+ eggs½ cup feta, crumbledSmall handful cilantro, roughly chopped4 radishes, sliced into very thin pieces½ jalapeño, seeds and membranes removed, finely choppedHot sauce (Cholula is my favorite)InstructionsCook the beans: Heat a drizzle of olive oil in a medium-sized saucepan (with a lid) over medium heat. Once the oil is warmed, add the onion and sauté for a few minutes, stirring often, until the onions are turning translucent. Add the chili powder, cumin and cayenne and stir. Add the beans and ¼ cup water and stir to combine. Cover the pan, reduce heat, and let the beans simmer for about 10 minutes (if the beans seem dry at any point, add a splash of water). Remove from heat, mash some of the beans with the back of a big spoon and cover the pan until you are ready to serve.Make the avocado salsa verde: In a food processor, combine the salsa verde, avocado, cilantro, ½ of the jalapeño, garlic clove and the juice of ½ lime. Purée the salsa until it is super creamy, stopping to scrape down the sides as necessary. Transfer the salsa verde to a small saucepan and gently warm it over medium-low heat, stirring often (or transfer the salsa to a bowl and warm it in the microwave). Don ;t overheat this stuff! Cover the salsa until you ;re ready to serve.Cook the eggs: However you ;d like ;em. I fried mine but I won ;t judge if you scramble yours. Top with a light sprinkle of salt and pepper.Warm the tortillas: Directly over a medium-low gas burner flame or in a pan, flipping until warmed through.Assemble the huevos rancheros: On each plate, top tortilla(s) with black beans, avocado sauce and egg(s). Garnish with crumbled feta, cilantro, chopped radishes and jalapeño. Serve with a bottle of hot sauce on the side.

This weekend was full of parties and good cheer. It started with a bang on Friday, when my friends surprised me with a birthday party! I thought I was meeting one friend for dinner, but to my shock and delight, eight smiling faces were waiting for me when I arrived.My birthday is on Christmas and I haven’t had a proper birthday celebration in, oh, almost a decade, so it meant the world to me. I ;m actually looking forward to my real birthday now. And, now that I am no longer filled with Christmas baby bitterness, I might stop being a Scrooge and actually pull out some holiday decorations.My friend Tessa served her version of this quiche at girls ; night a couple of months ago. Two of the four of us are gluten-free, so we often serve simple, vegetarian frittatas that satisfy all four of us. (Add a bottle of wine, maybe a side salad and some chocolate for desert, and we ;ve made a gourmet meal with minimal effort.)That night, Tessa included an almond meal crust, which turned her baked frittata into a quiche. I’ve never been a big fan of all-purpose flour crusts, but this crisp, savory, herbed crust is another story. We all absolutely loved the flavor and texture of the crust and requested the recipe. The best part? You don’t even need a rolling pin to make it. Just smush the crust into form with your fingers.I’ve been working on a larger scale version that can be baked in a cast iron skillet ever since. My final, favorite version starts with a garlicky thyme and almond meal crust, which is filled with scrambled eggs, goat cheese, mushrooms and arugula. It’s fresh, filling and simple—perfect for a holiday brunch or a simple weeknight dinner.If you would like to serve the quiche with wine, I’d suggest a light-bodied pinot noir. This post’s sponsor, Robert Mondavi Private Selection, offers a widely available pinot noir that truly is just right. The pinot noir ;s notes of sour cherry and oak pair wonderfully with the flavors of goat cheese, arugula and Cremini mushrooms.Mondavi asked me to share some entertaining tips with you all today. My suggestions, which are all pretty basic but oven overlooked, come from my experience in food service as well as attending parties as a guest. What are your best tips? I’d love to hear them.Entertaining do ;s:Serve glasses of water alongside alcohol, and refill the water glasses whenever they are running low. Hydrated guests are happier guests.Cloth napkins always leave an impression. They don’t even have to match as long as they share a common theme. A matching salt shaker and pepper grinder is a nice touch, too.Gracefully clear plates from the table as they are finished. Guests can’t relax and put their elbows on the table if it’s covered with empty plates.Set up a drink station away from the kitchen that offers all of the necessary drink supplies: alcohol, glasses, ice, garnishes. Let guests serve themselves so they can drink at their own pace.Stemless wine glasses may not be the most proper wine glasses, but they’re less likely to tip over and spill or break.Lights! Music! Don ;t neglect ambience. Avoid harsh overhead lighting and play event-appropriate background music. (Thanks to my friend Grace for the reminder!)Entertaining don ;ts:Don’t try to do everything by yourself! Guests want to contribute and be helpful, so tell them what you need them to bring or do. Better to ask for help than to make everyone around you feel helpless and stressed for you.Don’t feel compelled to offer a million different menu items. Serve enough to satisfy your guests and their individual dietary restrictions. Humans have a natural tendency to want to try everything, which leads to overeating and post-holiday party guilt. There’s no need to prepare more food than people actually want or need!Don’t forget about the bathroom. Make sure to provide a clean hand towel and leave an extra roll of toilet paper in sight. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Arugula and Cremini Quiche with Gluten-Free Almond Meal CrustAuthor: Cookie and KatePrep Time: 20 minsCook Time: 55 minsTotal Time: 1 hour 15 minutesYield: 6 1xCategory: Breakfast★★★★★4.8 from 43 reviewsArugula, Cremini mushrooms and goat cheese quiche in a gluten-free thyme and almond meal crust. A simple, gourmet recipe for breakfast, brunch or dinner! Scale 1x2x3x IngredientsGluten-free almond meal crust2 cups almond meal or almond flour (I had better results with almond meal)3 garlic cloves, pressed or minced1 tablespoon minced fresh thyme or 1 teaspoon dried thyme½ teaspoon salt¼ teaspoon freshly ground pepper⅓ cup olive oil1 tablespoon and 1 teaspoon waterArugula, Cremini mushroom and goat cheese filling3 cups baby arugula, roughly chopped1 ½ cups cleaned and sliced Cremini mushroomsDrizzle olive oil6 large eggs⅓ cup milk½ teaspoon salt¼ teaspoon red pepper flakes5 ounces goat cheese, crumbledInstructionsPreheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or 9″ pie pan with olive oil or cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.Press the dough into your prepared skillet/pan until it is evenly dispersed across the bottom and at least 1 ¼ inch up the sides. Bake until the crust is lightly golden and firm to the touch, about 15 to 20 minutes.In a large skillet over medium heat, warm enough olive oil to lightly coat the pan. Cook the mushrooms with a dash of salt, stirring often, until tender. Toss in the arugula and let it wilt, while stirring, about 30 seconds. Transfer the mixture to a plate to cool.In a mixing bowl, whisk together the eggs, milk, salt and red pepper. Stir in the goat cheese and the slightly cooled mushroom and arugula mixture.Once the crust is done baking, pour in the egg mixture and bake for 30 minutes, or until the center is firm to the touch and cooked through. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve immediately.

Peanut butter toast and I go a long way back. When I was a kid, I was so picky that I refused to eat cereal and sandwiches. I would, however, happily eat peanut butter on toast, so I ate peanut butter on toast every single morning for breakfast.Here ;s how my morning routine went. Every morning, after staying up too late reading Nancy Drew books in bed the night before, I dragged my sleepy little self and my latest Nancy Drew book over to the table. A plate of peanut butter toast would magically appear before me (thanks, Mom), which I would savor as I read my book. The corners of my old Nancy Drew collection are smudged with peanut butter stains—a fact that lies somewhere between cute and gross.Eventually, I learned to like cereal and sandwiches, but neither are my favorite foods. I still stay up too late at night, and I’m always happy with peanut butter on toast (or avocado on toast, but that ;s a different post). These days, I like to add a drizzle of honey, and sometimes bananas, to my peanut butter toast.This baked French toast dish is an adult spin on my old favorite. Hearty whole grain bread, soaked in a rich custard and studded with bananas that caramelize in the oven. All that, finished with a drizzle of peanut butter and maple syrup. Total comfort food. It ;s a perfect holiday breakfast/brunch menu item that will stick with your guests until dinner time.If anyone wants to geek out over the recipe details with me, I ;ll explain why the recipe is written as it is below. First of all, most French toast recipes call for stale bread, but who actually has stale bread lying around when they need it? I took a cue from America ;s Test Kitchen and dried my slices of fresh bread out in the oven a bit beforehand, which helps the bread soak up the custard mixture. I suspect that ;s why this French toast does not require an overnight soak before baking. It might be better that way, but it ;s really fantastic if you just mix it all up and bake it.Also, I tried spreading peanut butter on the bread before baking, but the peanut butter dried out in the oven and lost its warm, gooey appeal. The maple syrup and peanut butter drizzle bypasses that issue. If you ;re not aiming for presentation points, you could just serve warm slices of baked French toast with a jar of peanut butter and maple syrup on the side. Add a Nancy Drew book, if you ;d like.I used my favorite whole grain sandwich bread for this recipe, which is made by Farm to Market here in Kansas City. You can use any bread you would like here, but I really love the nutty flavor of hearty, whole grain bread. It ;s more filling and nutritious, too. For more information about the health benefits of whole grains, visit GrainsforYourBrain.org. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Banana Baked French Toast with Peanut Butter DrizzleAuthor: Cookie and KatePrep Time: 20 minsCook Time: 1 hour 10 minsTotal Time: 1 hour 30 minutesYield: 6 to 8 1xCategory: Breakfast★★★3 from 4 reviewsWhole grain baked French toast with sliced bananas, drizzled with maple peanut butter sauce. To skip a step, just serve the French toast with peanut butter and maple syrup on the side. Scale 1x2x3x Ingredients8 to 10 slices quality whole grain sandwich bread2 bananas4 large eggs2 cups milk of choice (low fat milk or nut milk works)1 teaspoon cinnamon2 teaspoons vanilla extract¼ teaspoon salt1 tablespoon butter1 tablespoon honey2 teaspoons turbinado (raw) sugarPeanut butter drizzle½ cup maple syrup⅓+ cup peanut butterInstructionsPreheat the oven to 350 degrees Fahrenheit. Arrange the whole slices of bread on a large baking sheet and bake them for 8 minutes, turning halfway. This dries out the bread a little so it soaks up more of the egg mixture.In a mixing bowl, scramble the eggs, then whisk in the milk, cinnamon, vanilla and salt. Melt the butter in the microwave or over the stove. Whisk the honey into the melted butter before pouring it into the egg mixture.Grease a 9 by 9-inch baker. Cut most of the slices of bread in half, and the last couple of slices into quarters. Arrange the halved slices in the baker in rows, as shown in the pictures above, to make a roughly even layer of bread. Fill in the empty spots with the smaller pieces of bread.Peel and slice the bananas into ¼-inch wide rounds. One by one, stick the banana slices in between the slices of bread at random. Slowly drizzle the egg mixture over the bread. Use your hands to press down on the bread so it is fully submerged in the egg mixture for a few seconds (it ;s ok to squish the bread a little). Wash your hands, then generously sprinkle the French toast with a couple teaspoons of raw sugar. Bake until the top is golden and the custard is set in the center, around 1 hour to 1 hour and 10 minutes.To make the peanut butter drizzle, heat the maple syrup in small pan over low heat (you can also do this in the microwave). Whisk in ⅓ cup peanut butter or more, until it suits your tastes (keep in mind that the French toast is pretty sweet already). Remove from heat. Let the French toast cool for 5 to 10 minutes before slicing into 6 large or 8 smaller servings. Serve with maple peanut butter sauce.

Carrots are stealing the show this week. This recipe features the same flavors as morning glory muffins—shredded carrots, raisins, orange zest, coconut and walnuts—in oatmeal form. I came across it in Megan Gordon’s new cookbook, Whole-Grain Mornings.In the headnote, Megan calls the oatmeal “porridge,” which always brings Goldilocks and her three bears to mind. I prefer to call it oatmeal, which sounds ever-so-slightly more sexy than porridge, but it’s still just fancied up peasant food. Not that I have anything against peasant food. Those royals weren’t doing themselves any favors with their fine white flour and refined sugar. I’d take hearty whole grains over that stuff any day (am I showing my peasant roots?).Anyway, back to Megan. She runs a granola business, posts recipes and stories on her blog, contributes to The Kitchn and, somehow, in between all of that, produced a killer cookbook. The book is brimming with breakfast/brunch recipes, organized seasonally, that incorporate whole grains. When Megan asked me if I’d like a review copy, I said yes (because Megan knows how to make a great breakfast) while kicking myself for not coming up with such a terrific concept.This recipe called to me from the winter section. It ;s just sweet enough to taste like a treat, but hearty enough to hold me over until lunch. I ;d almost forgotten about the steel-cut oats in the back of my pantry before I made this. Steel-cut oats are what rolled oats are made out of—they ;re the oats you grew up eating, before they were rolled flat. They take a little longer to cook than old-fashioned oats, but they are so creamy that they are worth the wait.I prefer to make big batches of oatmeal at once like this. Then I can warm the oats in the morning while I make my coffee, which takes less time and effort than it would to heat up one of those sad packets of instant oatmeal. I usually swirl in some plain yogurt for protein and creaminess. (Bonus: yogurt cools down the oatmeal, which is nice when you’re an over-eager breakfast eater like me.) I’m looking forward to another bowl tomorrow morning.Once I’m out of this batch, I want to try Megan’s technique for cooking “the very best oatmeal,” which you can find at The Fauxmartha and A Couple Cooks. That’s about as sexy as oatmeal ever looks, folks. Then I’ll probably have to try Laura’s spin on the farro bowl and prepare some saucy tomato poached eggs for brunch once I’m settled into my new house. I. Can’t. Wait! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Morning Glory OatmealAuthor: Cookie and KatePrep Time: 10 minsCook Time: 30 minsTotal Time: 40 minutesYield: 4 1xCategory: Breakfast★★★★★4.8 from 15 reviewsCreamy, wholesome steel-cut oats cooked with carrots, coconut milk and spices. Serve with yogurt for a breakfast that sticks with you until lunch time. (This recipe is gluten free and easily vegan.) Scale 1x2x3x Ingredients3 cups water1 cup light coconut milk (or milk of choice or another cup of water)1 cup steel-cut oats1 cup grated carrots (about 2 large carrots)⅔ cup seedless raisins (I used golden raisins)¾ teaspoon ground cinnamon¼ teaspoon ground ginger¼ teaspoon ground nutmeg½ teaspoon kosher salt½ cup unsweetened coconut flakes (I used a mix of unsweetened shredded coconut and large flakes since that ;s what I had)1 ½ tablespoon grated orange zest (this took 1 ½ oranges for me)1 teaspoon vanilla extract1 or more tablespoons maple syrup (or honey or agave nectar or brown sugar)½ cup chopped walnuts or pecans (optional but recommended)InstructionsIn a saucepan, bring the water and milk to a boil. Stir in the oats, carrots, raisins, cinnamon, ginger, nutmeg and salt. Bring the mixture back to boil, then decrease the heat to low and partially cover the pot.Cook the porridge, without stirring, until it begins to thicken and the oats are soft yet chewy. Check the oat ;s texture by stirring them after 25 minutes of cooking (it might need a few more minutes of cooking).Remove from heat and stir in the coconut flakes, orange zest and vanilla. Add maple syrup (or other sweetener), to taste. Cover and let the oatmeal rest for 5 minutes before serving.Toast the walnut pieces in a pan over medium-low, tossing frequently, until the edges are golden and the walnuts smell nice and toasty.Serve the oatmeal with a sprinkling of walnuts and a splash of milk or a swirl of plain yogurt.