Pina Colada Baked Oatmeal

Original Recipe HERE

The kids loved this, maybe because they didn't expect the combination of pineapple and oatmeal.  Even *J*, who normally doesn't like coconut, gobbled it up.  Most of it was eaten for dinner, but the leftovers reheated well the next day for breakfast.

It was definitely sweet.  Next time I will decrease the brown sugar amount.  Using unsweetened coconut, like the original recipe asks for, would help - but I can only find the standard stuff in the blue bag at our grocery store.

Ingredients

3 cups quick-cooking oats

1/3 cup brown sugar

1/3 cup flour

1 teaspoon ginger

1/2 teaspoon cinnamon

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 & 1/2 cup milk

1/4 cup oil [I used melted coconut oil]

1 teaspoon vanilla

1 can (15 oz) crushed pineapple, drained

1/2 cup shredded coconut [I used sweetened]

milk, coconut milk, cream, or yogurt for serving

Directions

(1) Preheat oven to 350 degrees F.  Grease a 9x13" baking dish.

(2) Sift together flour, ginger, cinnamon, baking powder, and salt.

(3) In a large mixing bowl, whisk together eggs, milk, oil, vanilla, pineapple, and coconut.

(4) Combine dry ingredients, oats, sugar, and wet ingredients.  Stir until well mixed.

(5) Pour batter into baking dish.  Bake 25-30 minutes, or until oatmeal is set in the middle.

Kid Participation:

* Measure dry ingredients

* Sift dry ingredients

* Combine wet ingredients

* Stir everything together

Baked Oatmeal with Peaches

Original Recipe HERE

 

This is another addition to the ever-expanding collection of baked oatmeal dishes.  I can't help it: they are always a hit, are easy to make, are relatively healthy, and usually only require ingredients I already have.

 

This can be served naked or with milk, cream, yogurt, or ice cream.  We did a few squirts of whipped cream, naturally...what dinner isn't improved by some Redi-Whip?  I used fresh peaches because they are in season, but I wonder if frozen ones would work as well.  Also, the peaches were the star of the show here; the oatmeal was a wallflower.  Next time I'll substitute cinnamon or nutmeg for the ginger.

 

Ingredients

3 cups quick cooking oats [I used old-fashioned]

2/3 cup brown sugar

1/3 cup whole wheat flour

1 teaspoon ground ginger

2 teaspoons baking powder

1 teaspoon salt

2 eggs

2 cups milk

1/4 cup canola or vegetable oil [I substituted applesauce]

1 teaspoon vanilla

3 ripe peaches, diced (peeling optional)

 

Directions

1) Preheat oven to 350 degrees F. Lightly grease a 9×13" glass baking dish.

2) In a large mixing bowl, whisk together all ingredients except peaches until well combined.

3) Gently fold in the diced peaches.  Pour mixture into the prepared baking dish.

4) Bake 25-30 minutes, or until set in the middle.

 

Kid Participation:

* Measure all ingredients

* Whisk oatmeal mixture

West African Peanut Soup

Original Recipe HERE

 

So...I don't know what to say about this recipe and its success.  I thought it was great.  *N* also requested several helpings.  The boys didn't really complain (because *J* makes it quite clear when he's horrified that I dared serve something so disgusting), but they didn't finish their bowls.  I scooped it over brown rice, and I reheated it for lunch the following two days.

 

I added some salt after taste-testing, and I think it would've been fine if I'd just chopped up fresh spinach and didn't hunt down the collard greens.  I'd also consider using powdered ginger for convenience.

 

 Ingredients

1 Tablespoon sesame oil

1 sweet potato, peeled & diced into 1/2" pieces

1 large onion

1 bell pepper [I used red]

2 teaspoons grated fresh ginger

4 cloves garlic

1/8 teaspoon cayenne powder

4 cups vegetable broth

1 can (15 oz) diced tomatoes, undrained

3/4 cup natural peanut butter

3/4 cup water

1 bunch collard greens

Salt and pepper

Cilantro and peanuts to garnish (optional) [I did not use]

Directions

(1) Heat sesame oil in a large pot over medium heat.

(2) Add sweet potato; saute.

(3) Meanwhile, chop onion, bell pepper, and garlic.  Grate ginger.

(4) Add onion, bell pepper, garlic, ginger, and cayenne to pot.  Cook 15 minutes.

(5) Add broth and tomatoes.  Bring soup to a simmer; cook an additional 15 minutes.

(6) Meanwhile, in a small bowl, whisk together peanut butter and water until smooth.

(7) Wash greens.  Cut out and discard stems.  Slice remaining portions into 1" pieces.

(8) Add peanut butter mixture and greens to soup.  Cook for 10 minutes.

(9) Blend about 2 cups of the soup (I used an immersion blender) for a thicker texture if desired.

(10) Season with salt and pepper.  Serve into bowls; top with cilantro and peanuts if using.

 

Kid Participation: None.

Apricot Kielbasa Slices

Original Recipe in some magazine that has a field editor named Barbara McCalley

 

Not much to say about this one, other than it was any easy weeknight meal to throw together.  The kids liked it, probably due to the sweet factor.  I used some random jar of local apricot jelly and served it over brown rice.  There lemon flavor was a bit too strong for my taste; next time I'll do one tablespoon.

 

Ingredients

1 pound cooked kielbasa or sausage [I used chicken sausage]

1 jar (12 oz) apricot preserves

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1/4 teaspoon ground ginger

 

Directions

(1) Cut sausage in half length-wise, then into 1/4" slices.

(2) In a small bowl, combine preserves, lemon juice, mustard, and ginger.  Whisk until thoroughly combined.

(3) In a large skillet, brown the sausage (use a little olive oil if necessary).  Remove sausage; set aside.

(4) Add sauce mixture to skillet.  Cook over low heat, 2-3 minutes, or until heated through.  Stir occasionally.

(5) Return sausage to pan; cook several additional minutes until heated through.

 

Kid Participation:

* Whisk together sauce ingredients