Gingerbread Oatmeal

I love the flavour of gingerbread cookies; so warming and comforting.  It translates nicely to a big, warm bowl of oats.  I use my typical method for cooking oats quickly here; what I typically do on a workday morning.  Stovetop method would work as well if you’ve got more time.  I add chia seeds to my oats because I love the texture it provides, plus it’s high in a bunch of good stuff.

Gingerbread Oatmeal

1/2 cup old-fashioned rolled oats
2 tsp chia seeds
Enough water or non-dairy milk to cover oats
1 tsp molasses
1 tsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of ground cloves
Pinch of nutmeg
Pinch of salt

Place oats and chia seeds in a bowl and add enough liquid to saturate and cover.  Let stand for 5 minutes.  Pop in microwave on high for 2 minutes or until oats are tender and have absorbed most of the liquid.  Add molasses, brown sugar and salt and mix.  Add spices and mix some more.  Eat and feel comforted and warm.

– Crystal

Indian Feast

Lentil dahl with hot sauce, aloo matar

We tag-teamed dinner on Sunday night.  Trevor tackled the lentil dahl, and I worked on my bastardized version of aloo matar (Indian potatoes and peas).  I added cauliflower and made it kind of an aloo matar / aloo gobi hybrid.  Served with white basmati rice, this warmed our bellies – which we need because it’s still really freakin’ cold in Southwestern Ontario.

I really wish I could give you an idea of how I made the aloo matar, but it was really just a bunch of throwing stuff in the pot.  A good Indian curry (in my opinion) has lots of onion, fresh garlic and ginger, tomatoes, cumin, coriander, garam masala, turmeric and of course curry powder which contains all of the above spices and more.

Once you get your onions cooking in a bit of oil, throw in the garlic and ginger.  After that, get your spices in there and mixed up with your onion mixture – the essence of Indian cooking is all in this yummy pile of onions at the bottom of your pot!  Let your onions and spices cook for about a minute.  Get your tomatoes in there, and some water or broth, and your veggies.  Bring to a boil and then reduce to a simmer until your vegetables are soft and the flavours have combined.  Maybe I’m not doing it right, but that’s how I do it and it’s always delicious.

Now the lentil dahl, we do have a proper recipe for that!  This is one of the most delicious dahls I’ve ever eaten.

Lentil Dahl

3 tbsp coconut oil
1 tsp black mustard seeds
1 tbsp cumin seeds (or powder)
1 tbsp coriander
2 tbsp curry powder
1/2 tsp turmeric
1/4 tsp cinnamon
4 tbsp freshly grated ginger
1 large onion, diced
10 cloves garlic, pressed
1 tsp chile powder (reduce if you are using a very hot variety)
1 lb red lentils
4-6 cups vegetable stock
juice of 1-2 limes
Siracha hot sauce to taste
1 tbsp toasted sesame oil
soy sauce, salt and pepper to taste

In a heavy bottomed pan over medium high heat add the coconut oil, mustard seeds and spices. When the seeds pop add the ginger, onion, garlic and chilie along with a pinch of salt/pepper. Saute for several minutes or until the onions are transcluscent. Next, add the lentils and stock. Bring to a boil for several minutes, turn heat down to med-low, cover and simmer for 45 minutes. Take off heat, stir in lime juice and sesame oil. Add some soy sauce, some salt and black pepper to taste.  Serve with hot basmati rice, a vegetable curry and maybe some naan bread!

– Crystal