It’s chocolatey oatmeal adorned with a luscious cherry sauce. Is there a better way to start the day? Soaking steel-cut oats overnight cuts down significantly on their cooking time come morning. The cherry sauce can also be prepared in advance and reheated as needed. It’s also delicious served over yogurt.
1 1/4 cups (310 mL) steel-cut oats
1 tsp (5 mL) cinnamon, divided
1/4 tsp (1 mL) nutmeg
Pinch of sea salt
2 cups (500 mL) pitted and halved sweet or tart cherries
2 Tbsp (30 mL) honey
1 tsp (5 mL) lemon zest
1/2 tsp (2 mL) almond extract
1 tsp (5 mL) cornstarch, dissolved in 2 Tbsp (30 mL) water
1/3 cup (80 mL) chopped walnuts
2 oz (57 g) dark chocolate, about 70% cocoa, chopped
1/4 cup (60 mL) unsweetened dried coconut flakes
Place oats, 1/2 tsp (2 mL) cinnamon, nutmeg, and salt in medium saucepan. Add 3 1/2 cups (850 mL) water. Bring to a boil, immediately turn off heat, and let oats soak overnight covered. (Alternatively, bring oats, cinnamon, nutmeg, and salt to a boil; reduce heat and simmer, stirring occasionally, until grains are tender, about 20 minutes.)
To make cherry sauce, in small saucepan, bring cherries, honey, remaining cinnamon, lemon zest, and 3/4 cup (180 mL) water to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until cherries start to break down, about 5 minutes. Purée half of cherry mixture in blender and return to pan. Stir in almond extract and cornstarch mixture and simmer for 2 minutes, or until slightly thickened.
Before serving, reheat oats in saucepan, covered, over medium-low heat, stirring occasionally and adding additional water if needed, until warmed through, about 5 minutes. Stir in walnuts and chocolate until chocolate has just melted. Serve topped with warm cherry sauce and coconut.
Each serving contains: 453 calories; 12 g protein; 17 g total fat (6 g sat. fat, 0 g trans fat); 65 g total carbohydrates (22 g sugars, 10 g fibre); 77 mg sodium
No cherry pitter? Press the narrow end of a chopstick into the stem side of a cherry to push the pit out the other side.
source: "Stone Fruits", alive #369, July 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.