Scottish oatmeal with Cranberry-orange compote for a *snowy* day

A thrilling and arousing event took place on Friday, my friends: it snowed in Houston!   A rare sight in our subtropical part of the world, it caused squeals of excitement that could be heard all the way from the end of the street!  The earliest snowfall in any year on record, some areas near Galveston received as much as one to three inches.  Quite an experience for some kids who have only seen the white powder in pictures.

The following (cold and icy) morning our droopy roses looking like they were made of crystallized sugar.

And the clouds gave way to beautiful crystal clear skies.

With all the Holiday parties, cookie exchanges and baking, it’s a good idea to make sure that one’s system is moving, if you know what I mean!  Oatmeal is a heartwarming way to start the day, especially when you’ve braved a snow storm and sub zero temperatures, such as we have! 

I like to use Scottish oats because they are ‘steel-cut’ and minimally processed . The oat groats are ground into a coarse meal, resulting in a chewy, yet creamy oatmeal.  Irish oats (also steel-cut) are coarser, and must be cooked longer.  Steel cut oats differ from rolled (old-fashioned) oats because rolled oats are groats that have been flattened and softened into flakes which are then steamed, thus allowing them to cook quicker.  High in iron, protein and fiber, it is best to cook steel-cut oats al dente to maintain their nutritional benefits.  Instant oats are precooked, prefabricated and dried and provide far fewer nutritional benefits.  The faster the oats cook, the quicker they will cause a spike in insulin - so don’t bother with Instant oats at all, plus the packets are loaded with way too much sugar. 

Fresh cranberries are a staple in my refrigerator at this time of year, but they can and should be eaten year round - they freeze well and maintain their juices and flavor.  I must be one of the few crazy people who can tolerate their tartness and eat them raw…pucker!   I’m always looking for new and inventive ways to incorporate them into our meals and desserts, other than with the standard turkey or ham stay tuned for more recipes.  They are loaded with Vitamin C and are high in fiber and when made into a tangy compote, they will perk up your everyday oatmeal!      

Scottish oatmeal for two

½ cup Scottish oatmeal (I like Bob’s Red Mill, available in many grocery stores)

pinch of salt

1½ cups cold water

pinch of ground cinnamon

milk, optional

Whisk oatmeal, salt and water in a small pot and bring to a boil on medium heat. Reduce heat to low and allow oatmeal to cook for about 8 - 10 minutes, whisking occasionally. Remove from heat and serve with cinnamon, Cranberry-orange compote and a little milk, if you so wish.

Cranberry-orange compote for two

½ cup fresh cranberries

1- 2 tablespoons white or brown sugar

zest from about  half an orange

¼ cup water

Place all ingredients in a small pot and stir to combine. Bring to a boil over medium heat. Reduce heat to low and cook for about 8 minutes or until the cranberries are soft and the compote has thickened.

Serve hot with Scottish oatmeal.

I couldn’t resist grating some extra orange zest on top of it all!

Prijatno!

A Spring Fling with the Darling Bakers!

My favorite time of year is Spring.   It’s a short season in Texas, and we spend as many evenings outside before the 90’s are upon us – that’s temperature and humidity, and voracious mosquitoes!   It’s time to admire the wildflowers, in particular the bluebonnets that line our highways and carpet the landscape.  The pictures above and below were taken by the lake in my neighborhood. 

I can’t resist the profusion of color and aromas that seem to appear overnight in our garden.  The grass is suddenly greener, the crepe myrtles leaf out quietly and the azalea bushes are a burst of color, alas, for only a couple of weeks.   Let’s see what’s blooming in my garden this Spring.

Here are blooms from our Formosa azalea:

The delicate flowers of the African Iris plant dangles upon long stems:

This Firecracker plant lives up to it’s name:

The Mexican flame vine attracts bees, butterflies and birds.  This makes Husbie very happy!   He plants native species in order to attract small, interesting critters around the yard.

A busy bee on the Meyer lemon blossoms.  It didn’t take long, did it?

A Monarch butterfly caterpillar chilling on the Plumeria:

A variety of vegetables and herbs, now planted in the garden.  This makes moi very happy!

 A fig lover’s delight!  Makes moi so happy I can hardly bear it!

Mexican (Key) lime blossoms – I know what you’re thinking!

The elegant Calla Lily:

Cat’s whiskers!

And finally, a fabulous Knockout rosebush that blooms all year and never fails to impress:

I am honored to belong to a group of lovely ladies called the ‘Darling Bakers’.   I’ve been getting to know them on another website, and boy are they a talented and interesting lot.  Our theme this month is ‘Spring Fling’.

One of the things I look forward to in the Spring is fresh, ripe, sweet strawberries.  For this occasion, I would like to share with you my recipe for Muesli, which includes a healthy portion of them.

Years ago, when I first moved to Houston, I enjoyed muesli at Marshall-Field’s department store in the Galleria.  A German woman who worked in the little cafe made it and she called it Birchmuesli.  I tried to coax the recipe out of her but all she offered were vague instructions on how to prepare it.  I immediately began experimenting, and my latest version is right on!  I’ve included variations for you to experiment with.

This recipe makes a healthy and delicious breakfast.  It combines raw oats with crushed pineapple, nuts and fresh fruit.  You can adjust the proportions to suit your taste.  Begin the night before you plan to eat it. 

Muesli

Serves 2

1 cup raw oats (not minute or instant)

1 8-ounce can crushed pineapple in it’s own juice (you will use the pineapple and the juice)

2-4 tablespoons plump raisins, cranberries, dried blueberries, dried cherries, or a combination.

2-4 tablespoons cream, half and half, milk or yoghurt.  The cream will make it rich and creamy – go for it!

2 teaspoons brown sugar (or honey), optional

1/4 cup chopped pecans, walnuts or almonds, toasted

fresh fruit of your choice, cut into bite-sized pieces - strawberries, blueberries, apples, bananas, peaches, raspberries, blackberries

The night before you plan to eat the muesli, combine the oats, crushed pineapple and its juice, and dried berries in a bowl until well mixed.  Cover and refrigerate overnight.

The next morning add the cream, half and half, milk or yoghurt to loosen the mixture.  It should be easy to stir but not too thin.  Add the sugar (optional), chopped nuts and fresh fruit.  Enjoy!

Prijatno!