Tag Archives: coconut milk

Morning Glory Steel-Cut Oats

13 Jan

Processed with VSCOcam with f2 preset

Over the last year, I have really grown an appreciation for a morning bowl of oats. Maybe because New York City (vs. my old stomping grounds in California) has real seasons, so I crave something hot in the morning during the inescapable winter chill. Even during the beating heat of summer, I ate cold “overnight oats” or “muesli” for breakfast.

Rolled and steel-cut oats my go-to choices, but I have also enjoy a porridge made from farina, millet, amaranth, or barley. When I have an early morning shift at the bakery, I sometimes take along a packet of instant oats for breakfast, but I only buy the original or plain versions where the ingredient list only says “rolled oats” and not much more. No need for those extra fake ingredients when I can simply add my own sweeteners and toppings to plain instant oats.

I used to heat rolled oats in the microwave, which is totally acceptable and tasty, but when I can take the extra few minutes, I now prefer to cook my oats on the stove. I use a mix of milk and water to cook the oats because I like how creamy they get from the milk.

I saw that Cookie and Kate posted these Morning Glory Oats the other day, using coconut milk for some of the cooking liquid. I recently made Split Pea Soup that used only 1/2 cup of coconut milk, and I have been trying to find ways to use up the leftover milk. Perfect.

Processed with VSCOcam with f2 preset

I modified her recipe, which is a modification of the original recipe from Megan Gordon’s new cookbook, Whole Grain Mornings. This recipe uses steel-cut oats, but you could also make this with rolled oats, quick oats, or another breakfast grain.

Shredded carrot strands and wintry spices make this hot, creamy breakfast feel like dessert. Orange zest adds zing, and a swirl of yogurt at the end cools the oats and adds to the healthy decadence (omit the yogurt and use nuts or nut butter if you want this recipe to remain vegan).

Processed with VSCOcam with f2 preset

Morning Glory Steel-Cut Oats

adapted from Cookie and Kate, originally from Megan Gordon‘s Whole Grain Mornings
Ingredients
  • 1 1/2 cups water
  • 1/2 cup coconut milk (or milk of choice)
  • 1/2 cup steel-cut oats
  • 1/2 cup grated carrots (from 1 large carrot)
  • 1/3 cup dried fruit (I used cranberries)
  • 1/2 teaspoon ground cinnamon
  • pinch ground ginger
  • pinch ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 teaspoons grated orange zest (from slightly less than 1 orange)
  • 1/2 teaspoon vanilla extract
  • 1 or more tablespoons maple syrup (or honey or agave nectar or brown sugar)
  • yogurt, for serving
Instructions
  1. In a saucepan, bring the water and milk to a boil. Stir in the oats, carrots, dried fruit, cinnamon, ginger, nutmeg and salt. Bring the mixture back to boil, then decrease the heat to low and partially cover the pot.
  2. Cook the porridge, stirring only occasionally, until it begins to thicken and the oats are soft yet chewy. Check for doneness after 25 minutes* of cooking (it might need a few more minutes of cooking).
  3. Remove from heat and stir in the orange zest and vanilla. Add maple syrup (or other sweetener), to taste. Cover and let the oatmeal rest for 5 minutes before serving.
  4. Serve the oatmeal with a swirl of plain yogurt.

*Rolled or quick oats will cook much faster than steel-cut, anywhere from 1 to 5 minutes.

Advertisements

Spiced Pumpkin Ice Cream (Vegan)

6 Nov

Leave it to me to make ice cream in this nose-drippingly cold weather (my computer is telling me that it is 1 degree Celsius outside right now) .

This ice cream is crazy easy to prepare. You can make it for your Thanksgiving guests. You could be like me and eat it on a random Monday night. There are only 3 main ingredients–coconut milk, pumpkin, brown sugar–and a few spices. The best part is that almost everyone can enjoy it! Vegans, lactose and gluten intolerant folks, Kosher keepers…

There is a buzz about coconut milk used in vegan ice cream bases–and for a good reason. Coconut milk provides fat that helps maintain the creamy texture of the ice cream. You cannot taste the coconut unless you really look for it. If anything, the coconut brings out the flavor of the pumpkin and spices.

Let’s talk toppings…

To really spice things up, why not make  ice cream sandwiches? Molasses cookies, gingersnaps, graham crackers, shortbread…Or have everything in one! Break apart some cookies and mix them into the already churned ice cream a la Shutterbean. Toasted chopped nuts and crystallized ginger could also make for a crunchy topping. Or maybe a warm chocolate fudge or salty caramel sauce. Slurp.

Put on a warm coat. Eat ice cream. Repeat.

Spiced Pumpkin Ice Cream (Vegan)

recipe adapted from The Year In Food

makes about 3/4 of a quart of ice cream

**Optional: To help keep the ice cream from being rock hard after sitting in the freezer, you may want to add a tablespoon or two of alcohol to the base. This keeps the texture nice and smooth. I would recommend a bourbon.

1 15-oz can coconut milk

1 level cup of pumpkin puree

1/2 cup brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

First, make sure to freeze your ice cream bowl for at least 24 hours.

In a medium pot over the low heat, combine the coconut milk and pumpkin puree with the brown sugar and spices. Stir just until the sugar has dissolved and the spices are thoroughly incorporated.

Pour the mixture into a bowl and chill in the refrigerator for about 2.5 hours. Stir once an hour if you can.

Remove the custard from the fridge.

Have your ice cream machine ready. Take the freezer bowl out last. Pour the custard into the ice cream bowl, and churn until the consistency of a soft serve ice cream, about ten minutes. It doesn’t need very much time at all!

You can serve it this way, or let it firm up a little more in the freezer. It will get rock hard if left in for too long, probably because of the water content in the pumpkin puree. Just let it sit out at room temperature for 10 minutes or so before eating so it softens.

Green Split Pea Soup With Curry Brown Butter Drizzle

22 May

I have a week and a half left until I go from being a full time pastry cook to a full time nutrition graduate student.

A week and a half left of lifting a gigantic hobart mixer, hauling muffin batters in and out of  low-boy refrigerators, running up and down the stairs to access the various walk-in freezers and refrigerators, getting blasted by the oven fans.

A week and a half left of standing on my feet for 9+ hours straight, scooping ice cream until my wrist hurts, slicing through 20 pound wheels of cheese, folding whipped egg whites into a cake batter.

A week and a half left of nibbling at the corners and edges of brownie scraps, sitting with the servers during the 4:30pm “family meal” before the restaurant opens, sporting my checkered pants and chef coat and clogs.

What a whirlwind year. I have gotten very strong, physically and emotionally.

Here’s to all of the amazing folks who make a restaurant run smoothly, both in the front and the back of the house.

Pretty soon I will be back to cooking dinner most nights (as supposed to my 1 night right now). This green split pea soup is healthy, filling, and gets fancy with a brown butter curry drizzle. So fragrant and comforting.

I quickly toasted some whole wheat bread croutons to accompany my soup. Snipped chives and paneer cubes as per Heidi’s recommendations sound lovely as well.

Green Split Pea Soup With Curry Brown Butter Drizzle

from Heidi’s Super Natural Everyday (you can also find the recipe on her blog, 101 cookbooks)

serves 4-6

Green split peas (and green lentils) are cholesterol-free, low in fat, high in fiber and protein, and provide potassium, iron, and thiamin

Note that leftovers thicken up in the refrigerator; just add a splash of water, broth, or coconut milk to thin out the soup as you reheat it.

2 tablespoons extra-virgin coconut oil

1 large yellow onion, chopped

3 cloves garlic, chopped

1/2 teaspoon red pepper flakes

5 1/2 cups water

1 1/2 cups (10.5 oz or 300 g) green split peas (or green lentils), picked over and rinsed

3 tablespoons unsalted butter

1 tablespoon Indian curry powder

1/2 cup coconut milk

salt

optional:

1 bunch fresh chives, minced

                   2 slices of whole wheat bread, cubed and baked into croutons**

                   paneer cubes, lightly pan-fried

Combine the 2 tablespoons coconut oil, onion, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the water and lentils and simmer, covered, until the lentils are tender. This could take 20-30 minutes, or as long as an hour (my green split peas took about an hour to fully cook).

In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and saute until the spices are fragrant, less than a minute.

When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon of salt, and puree with an immersion blender (I don’t have an immersion blender, so I dumped my soup into my blender…it all fit in one swoop). You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth (I chose the latter). Stir in half of the spiced butter, taste, and add more salt, if needed (I added a few more teaspoons worth of salt because I used water instead of broth).

Serve the soup drizzled with the remaining spice butter and sprinkled with chives and/or whole wheat croutons.

**To make whole wheat croutons, cube some bread. Toss the cubes with about 1 teaspoon of the curry brown butter and 1/2 teaspoon of olive oil. Salt and pepper then place into a 350 degree oven for about 10-15 minutes, until crisp and golden.