A blog that I read, The Heir to Blair, posted an oatmeal recipe this morning, and it sounded soooooo good. I've been trying to eat a lot of oatmeal lately (it's supposed to help maintain supply for nursing moms like me), and the recipe sounded like a nice change, plus an easy way to sneak in a little more veggie into my day. A little advice, my almost-three-year-old was a little bummed when the chocolate chips were melted in and couldn't see them anymore, so you might just sprinkle them on top for kids if you use them.
Pumpkin White Chocolate Oatmeal (serves 2)
Ingredients:
1 c. dry oatmeal
1 3/4 c. water
1/2 c. canned pumpkin
1+ t. raw sugar
1 t. ground cinnamon
1/8 c. white chocolate chips
Prepare oatmeal by package instructions. When it's cooked, remove from heat and stir in pumpkin. Divide between two bowls. To each bowl, add sugar (for my son, I use just a pinch of sugar and for me about a teaspoon) to taste. Sprinkle on cinnamon. I like a heavy sprinkling; not only does it taste good, it can help regulate blood sugar. Win! Then add chocolate chips and stir, they will melt easily. I do all the condiments last so they can be adjusted to each person's taste.
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Tuesday, January 10, 2012
Wednesday, November 2, 2011
Leftover Turkey Mac Recipe
I am big on throwing in a little of this or that into recipes (and rarely follow any recipe to the letter, except when baking). Hence the title of the blog. This week I had a little bit of leftover turkey breast from one my husband roasted a few days ago. I also had some leftover canned pumpkin from some pumpkin pancakes. And pasta was on sale this week at the grocery store, so hence ... turkey mac and cheese. It was yummy. And easy. And you can use any combo of meat or veggie that you want, which makes it a good clear-the-fridge recipe. Feel free to tinker! I starred the items that I feel are easily interchangeable (or just plain leave-outable). This would be a nice recipe post-Thanksgiving when you are faced with a fridge full of leftovers.
Preheat oven to 375.
Ingredients:
Sauce:
2 T. Butter
1 T. Olive oil
3 T. flour
(about) 1 c. water or broth or stock
1 c. grated sharp cheddar cheese
2 T. dijon mustard
2/3 c. canned pumpkin*
1 can cream of mushroom soup
A couple shakes of the worcestershire sauce
1/2 c. plain greek yogurt (or sour cream, and you can use light or fat free if you like)
Salt and pepper
Guts:
1 package elbow pasta (or whatever shape you like), cooked
1 c. diced cooked turkey breast*
1 c. frozen peas/carrots mix, thawed and warmed*
1 c. frozen broccoli, thawed and warmed*
Topping:
1/4 cup panko or bread crumbs
In a big pan, melt the butter and oil over medium heat. You are making a roux so when it's melted, whisk in your flour. Whisk fairly constantly until the flour mix is a nice shade of light brown. Slowly whisk in the liquid (either water or broth, whatever you have), so there are hopefully no lumps. You can adjust the amount of liquid to make sure this base is a sort of slurry, you don't want a lumpy paste. Add the grated cheese, then all the other sauce ingredients except the yogurt/sour cream. Stir to combine and melt the cheese. Remove from heat, add the yogurt/sour cream and combine, then add the guts you will be using. Transfer to a 9x13 baking dish (probably should spray a coating of Pam in the pan before you do this). Add the bread crumbs. Bake uncovered for about 20 minutes. If you like a brown topping, turn the oven to broil and broil for 2 minutes (watch it like a hawk!).
I wish I had taken a picture, but I didn't, so sorry about that. But the mustard and sharp cheese combo was really good together. You couldn't really taste the pumpkin, but it did add a really nice orangey color to the sauce.
Preheat oven to 375.
Ingredients:
Sauce:
2 T. Butter
1 T. Olive oil
3 T. flour
(about) 1 c. water or broth or stock
1 c. grated sharp cheddar cheese
2 T. dijon mustard
2/3 c. canned pumpkin*
1 can cream of mushroom soup
A couple shakes of the worcestershire sauce
1/2 c. plain greek yogurt (or sour cream, and you can use light or fat free if you like)
Salt and pepper
Guts:
1 package elbow pasta (or whatever shape you like), cooked
1 c. diced cooked turkey breast*
1 c. frozen peas/carrots mix, thawed and warmed*
1 c. frozen broccoli, thawed and warmed*
Topping:
1/4 cup panko or bread crumbs
In a big pan, melt the butter and oil over medium heat. You are making a roux so when it's melted, whisk in your flour. Whisk fairly constantly until the flour mix is a nice shade of light brown. Slowly whisk in the liquid (either water or broth, whatever you have), so there are hopefully no lumps. You can adjust the amount of liquid to make sure this base is a sort of slurry, you don't want a lumpy paste. Add the grated cheese, then all the other sauce ingredients except the yogurt/sour cream. Stir to combine and melt the cheese. Remove from heat, add the yogurt/sour cream and combine, then add the guts you will be using. Transfer to a 9x13 baking dish (probably should spray a coating of Pam in the pan before you do this). Add the bread crumbs. Bake uncovered for about 20 minutes. If you like a brown topping, turn the oven to broil and broil for 2 minutes (watch it like a hawk!).
I wish I had taken a picture, but I didn't, so sorry about that. But the mustard and sharp cheese combo was really good together. You couldn't really taste the pumpkin, but it did add a really nice orangey color to the sauce.
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