Savory Oatmeal

Savory Oatmeal

At 7:30 PM, two hours into a bouldering session at the gym, pretty much anything sounds delicious. Like oatmeal. I’ve never liked oatmeal. Oatmeal cookies are great and baked oatmeal is amazing, but sloppy gluey oatmeal in a bowl? Ugh. Yet last week, there we were: It was 7:30 and we were still at the gym, starting to feel our stomachs rumble. And somehow, we started talking about oatmeal -- savory oatmeal. And it sounded good. Better than good, it sounded amazing. 

This was the dream-state I was in when I first started thinking about this recipe.

Obviously the dream stuck, Because the next day, at 7AM, I was making savory oatmeal. At 8AM my bowl was clean. I had never eaten a bowl of oatmeal so good. It wasn't until 8:03 that I realized I was running really late for a meeting. Not just a meeting, a breakfast meeting. 😯

Savory Oatmeal

I hurried out the door and made it to the meeting on time (ok, five minutes late) but I was full. So, I didn't get to eat out for breakfast that day (breakfast is one of my favorite meals to eat out for!) But you know what? That bowl of oats was worth it. 

What’s in the bowl:

  • A savory blend of oats, fresh thyme, butter, and even a bit of nutritional yeast (you can skip the nutritional yeast if you can’t find it in stores, but I love the cheesy flavor it adds).

  • Sautéd veggies. This recipes calls for leeks and kale, but use what’s in season: roasted red peppers and bacon bits topped with fresh avocado? In! Grilled zucchini with onions? Yes!

  • Fried egg. Yes, with an extra gooey yolk, because I love that. Cook to your preferences.

  • Cheese! Goat cheese, but really, any time of cheese is fine.

This recipe is easy to mix up with different veggies and different types of cheese. And I’ve discovered the real secret to why this is so good, which is that I love eggs and cheese and butter. Yes, I admit it. This bowl would be just as good to me if it was served over warm quinoa instead of oatmeal. So, if you, like me, don’t really love oatmeal you might want to try quinoa in this recipe instead. Or, if you've always be on the edge with oatmeal, give this a shot -- it's something different and just might win you over. Just don't make it the same morning as a breakfast meeting, because it will keep you full! 

Savory Farmers Market Oatmeal
Savory Farmers Market Oatmeal

Savory Oatmeal

Published May 29, 2018 by
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Serves: 2   |    Total Time: 20 minutes



Ingredients:

    For the oatmeal:
  • 1-1/2 cup water
  • 1 cup rolled oats
  • 2 sprigs thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon nutritional yeast
  • 1 pat butter

  • For the toppings:
  • 2 tablespoons coconut oil
  • 1 leek, sliced into half-circles
  • 2 cloves garlic, minced
  • 1 cup kale, roughly chopped
  • 2 fried eggs
  • 1/4 cup goat cheese crumbles
  • Additional salt & pepper for serving, and/or hot sauce

Directions:

  1. Start the oatmeal: Heat the water in a sauce pan until it simmers. Add the oats, salt, pepper, nutritional yeast, and thyme and cook uncovered for 3 minutes, stirring occasionally. Add the pat of butter, and cook for 2 more minutes, stirring in the butter. Remove springs of thyme and discard. Turn off the heat.
  2. While the oats are cooking, heat 1 tablespoon coconut oil in a skillet. When the oil glistens, sauté the leeks and garlic until soft & fragrant. Add the kale, and cook for 2 minutes, stirring occasionally, until bright green.
  3. Using a wooden spatula, push the greens to the side of the skillet, making room for the eggs. Heat the last remaining tablespoon of coconut oil in the pan, and when it’s hot, crack both eggs into the pan. Cook to desired doneness — leaving the yolk runny if you prefer (the runny yolk and oatmeal are a great combo!) or cooking until the yolk is hard.
  4. Assemble: divide the oatmeal between two bowls. Top bowls equally with kale mixture, and add a fried egg to each. Sprinkle half of the cheese over each bowl. Add additional salt & pepper to taste. Serve with hot sauce if desired.

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Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

It's May 24th, which means we are literally right on the heels of the new GDPR regulation. As a one-woman show cooking and shooting in my very own Colorado kitchen, it's hard to believe that something like GDPR -- a regulation from the EU - would impact me. But, so many of my lovely readers live in the EU, and I wanted to ensure that everything was buttoned up so that you can still come get recipes.

So how does this even impact a little old blogger? That's a fair question. In order to know which recipes are most loved, and which are flops, I use tools like Google Analytics to see which recipes are most popular and why. I also use advertising to help keep the blog running. So, no matter where you live, you'll notice a few changes around here. First, you'll want to consent to the use of cookies and pixels (if you haven't already) for the best website experience. A little pop up should show right when you first visit Foraged Dish on a new computer, where you can give permission. Like for most bloggers (and websites!) this will help my site load faster for you, help me evaluate which types of recipes to make, and more. If you have any questions or concerns, I'm an open book. But also, please feel free to check out my privacy policy here. Also, if you subscribe to Foraged Dish via email, you can always update your settings! Just use the link in the email footer. 

This stuff might be a bit "boring" but it's important to me that you know you can safely visit Foraged Dish. 

Alright. Now that we have that covered, let's talk about this spring skillet. Because it's a must make for this month!!

Spring Sauté with New Potatoes, Peas, Leeks & Artichokes
Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

Really, any excuse to eat artichokes is valid in my book, at any time of year. In the winter and early spring, this means making do with canned or marinated artichokes. I say "making do" because the alternative is fresh, but marinated artichokes aren’t necessary lesser than their fresh counterpart. Just different.

So while artichokes aren't ready to be harvested yet, the canned variety still feels perfect in this moment. Leeks, with a mellow onion flavor, get caramelized in the bottom of the pan until they're sweet. Young potatoes and peas add a light starchiness to this dish -- making it satisfying on soggy spring days (it has been raining here all week) or warm ones.

Hope you enjoy! 

Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

Published May 24, 2018 by
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Serves: 4   |    Total Time: 20 minutes



Ingredients:

  • 1 tablespoon butter or coconut oil
  • 1 leek, roots and dark green pieces removed, and washed well
  • 1 clove garlic, minced
  • 1 cup diced young potatoes
  • 1 cup fresh or frozen english peas
  • 1 cup canned artichoke hearts, halved or quartered, drained
  • Salt & ground black pepper to taste

Directions:

  1. Heat butter/oil in a medium sized skillet over medium heat.
  2. Slice leek into thin rounds, and add to pan. Sauté until leeks are softened.
  3. Add minced garlic, diced potatoes, and peas to the pan, and cover. Cook, stirring every 3-4 minutes, until potatoes are softened through.
  4. Add artichoke hearts and cook for 2 minutes more, until artichokes are warmed through. Season to taste with salt & pepper and serve hot.

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Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce (Paleo)

As many of you know, I’ve been working my way through old recipes, giving them an update here and there. A month ago, it was this Moroccan Carrot Salad. Today, it’s this lamb recipe, which was originally published in 2014. Oh how much has changed in three years! We were house sitting for my mom when I made this recipe, her strawberry garden providing much of the inspiration. We’ve since moved three times: into a rental apartment, and then another, and finally, into our own home. I don’t currently have a strawberry patch, but revisiting this recipe has made me seriously consider adding one, despite the fact that strawberry plants are super aggressive —verging on invasive here. So, I used store-bought strawberries, which are at their peak right now. They were so juicy and sweet. If you haven’t tried this one, I know you’re going to love it! The rest of this post is the original post from 2014 (with new images). 

It's a battle. A fight for spring's sweetest bounty and a race against the clock. Has anyone else failed to pick a single strawberry this season? I certainly have. It's not that I haven't tried. On the contrary, I've been eyeballing those berries since they were white flower buds. The problem is, I'm not the only one with a sweet tooth. 

Oh no, its seems that every being wants a share of these berries: the robins living in the tree, the chip monk--or was that a mouse?- and probably my own cat. They all have cheeks full of sweet strawberry pulp. Can you blame them? Strawberries on the vine are pretty much juicy summer in a bite.

Grilled Lamb Shoulder Chop with Strawberry Mint Truffle Sauce

For the first time this summer, I took what I could get. After savoring the second bite of this grilled lamb with strawberry sauce, I understood what the animals in the yard were so excited about. Garden-fresh strawberries are good. Really good. 

This recipe showcases our garden's strawberries and mint (which I have no trouble harvesting--that stuff grows like weeds!). The truffle oil and strawberries play on the sweet earthiness of the lamb while the lemon and mint bring it to life!

Grilled Lamb Shoulder Chop with Strawberry Mint + Truffle (Paleo)

Published Jun 23, 2014 by
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Serves: 2   |    Total Time: 20 minutes



Ingredients:

    For the Lamb:
  • 2 Lamb shoulder chops
  • 1/8 teaspoon garlic powder OR 1 garlic clove, minced fine
  • 1/8 teaspoon salt 
  • 1/8 teaspoon ground black pepper 

  • For the Strawberry Mint Truffle Topping:
  • 1/2 cup fresh ripe strawberries, diced small
  • 1/4 cup minced fresh mint leaves
  • 1/4 of a red onion, minced
  • 1 teaspoon truffle oil (affiliate link!)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Sea salt (to taste)
  • Ground black pepper (to taste)

Directions:

  1. Turn grill to high. While it heats, prepared the lamb: Season both sides of the lamb with garlic, salt and pepper. Place on grill, and close the lid. Cook for three minutes and flip, cooking for three more minutes (about a minutes less for rare, a minute or two more for well done). Remove from heat and turn off grill. Note: you can also do this in a large skillet. Heat your skillet over medium-high heat and grease with cooking oil. Cook lamb chops for 3 minutes on each side.
  2. Make the topping: Combine diced strawberries, minced red onion, minced mint, truffle oil, olive oil, and lemon juice in a bowl. Stir, and season with salt & pepper to taste.
  3. Serve lamb chops hot with strawberry mint truffle mixture on top.

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