With the holidays in mind, I thought the kids might enjoy this for breakfast while they were waiting for me to wake up, so they could open Christmas presents. Well, I didn’t get to making this–the store was completely sold out of molasses, go figure. I didn’t give up.
Here is it put together a week later, and the bulk of the finished recipe was frozen for future consumption.
The oatmeal, spices, salt, and molasses together remind me of a dessert with chocolate drizzle!
Because I did not have steel-cut oats as the recipe suggests and used old-fashioned oats, I cut the water in half and had the rest of it ready to add as I checked on the oatmeal after an hour. It was looking pretty good, but still had a couple hours to go, so I added two more cups of water.
The spices are beautifully mingling together waiting to be added to the pot.
The results were a little watery, a little too heavy on clove for me as well as unsweetened. I recommend only using no more than five cups of water if you used old-fashion oats like I did and adding milk and your favorite sweetener when the oatmeal is ready to eat.
I can’t believe how easy this was! I used my rice cooker. Replacing the water to cook the rice with more flavorful chicken bouillon to pair with Chicken Korma from the slow-cooker, this felt like an accomplishment I’ve been waiting for for a very long time. Saffron being one of the culinary world’s most expensive ingredients. Along with fresh-made hummus, this meal was something I am very proud to add to my cooking portfolio.
Rice in the rice cooker along with chicken bouillon, chopped shallots, dried chopped onion (which I would leave out next time and just use more shallots, personal taste), and saffron. I made a pot-full.
3 cups of dry rice, rinsed
4 cups of chicken bouillon
1 shallots, chopped
3 tablespoons of dried, chopped onions (personally, I would replace this with another shallot since I don’t like the crunch of onions!)
1/4 teaspoon of crushed saffron or 1 pinch for each cup of rice
Cook in rice cooker or as you would cook rice on stove-top.
I found this dried saffron at Costco, of all places. Not the same as the high-end restaurants would use, but a great introduction to this fine ingredient for me.
Great for pancakes, great for cheesecake! This is so simple if you have the time. Three ingredients and 20 minutes later gives you a great topping for breakfast or dessert that stores well sealed for several days in the refrigerator. You could also serve it warm with crumbled graham crackers and whipped cream.
Blueberry is my favorite, but I prefer strawberry on my waffles with some whipped cream. The real stuff, nothing homogenized. I bought this little cheesecake from the store, I think because I had a coupon. It was plain, so I thought about what I was going to serve it with not have planned previously to get it. Blueberry Cheesecake came to mind which was my favorite ice cream in high school (I don’t remember having anything before that besides chocolate, strawberry, and vanilla; I also like Pralines and Creme, then I liked Mint Chocolate Chip, now I like Vanilla Bean with yellow cake and caramel—bad, I know!).
Start with fresh berries. Here’s some strawberries…chop them up into a pan (this was about three cups), a heaping 1/4 cup of sugar, and a teaspoon of vanilla extract.
Strawberries are full of water which they will release, enough to make a syrup.
Mix together on medium-high and cook until reduced, about 30 minutes. Let cool. Strain liquid into clean container and add sliced, fresh strawberries, if preferred.