Summer porridge? It may sound like an oxymoron, but this hearty mix of raw oats, yogurt, and fresh fruit is cool and tangy. Spoon it into pretty glasses or mason jars, pop them into the fridge, and let chill overnight so the oats soften and all the flavors get to know each other. The next morning, enjoy breakfast in the sun, or just tuck a jar to go into your pocket–or into little hands–if time is tight.
1 cup old-fashioned rolled oats (not “instant”)3 cups plain yogurt (whole or low-fat) or kefir
3 tablespoons honey or maple syrup
2 large apples (not peeled), grated
1 cup mixed fresh fruit, such as sliced kiwi or strawberries, raspberries, blueberries, or blackberries (save a little extra for garnish)
1. Combine the oats, yogurt, honey, apples, and mixed fruit in a bowl, making sure that the apple is completely folded into the yogurt .2. Divide the porridge evenly among six 8-ounce glasses or mason jars, cover tightly with wrap or lids, and refrigerate overnight. Have a good night’s sleep.
3. The next morning, as the sun rises, garnish the porridge with more fresh fruit and call the troops to breakfast.
makes 6 servings
prep time: 15 minutes; chill out time:overnight
Category Archives: breakfast
Sardou-Inspired Egg en Cocotte from food52.com blog
1 oil-packed anchovy fillet
1/2 small clove garlic
1/2 tablespoon olive oil
2 cups spinach leaves (or chopped kale or chard)
2 artichoke hearts – you can used canned, frozen, or fresh ones you cook yourself – halved
salt and pepper
1 large egg
1/2 tablespoon heavy cream
1 pinch sweet paprika
1 pinch cayenne
1 teaspoon shredded Parmesan
Heat your oven to 350°F. Using a large knife, smash and chop the anchovy fillet and garlic to a coarse paste. Heat the olive oil in a small skillet until shimmering, then add the anchovy and garlic, and cook for 2 minutes. Add the greens and cook for a couple minutes, until wilted. Gently stir in the artichoke heart pieces plus a sprinkling of salt and pepper. Transfer the vegetable mixture to a small baking dish or ramekin, and push it a bit to one side to make a little space for the egg. Crack the egg on top and drizzle the cream over the whole thing. Sprinkle with more salt and pepper, plus a pinch of paprika and cayenne and the Parmesan. Put the baking dish/ramekin in another larger dish and pour warm water around it to come halfway up the sides. Bake until the white of the egg is set, but the yolk is still runny, about 15 minutes. Serve warm, and accompany with crusty bread, if you wish.
Nobu’s Scrambled Egg Donburi Recipe, Courtesy of Martha Stewart Living
8 ounces skinless salmon fillet, cut into 3/4-inch slices
coarse salt
2 tablespoons Japanese soy sauce
4 large eggs
4 tablespoons finely diced onion (about 1/2 onion)
1/4 cup tomato juice
1 1/2 tablespoons cooking sake
2 teaspoons extra virgin olive oil
1 cup short-grain rice, cooked
1 sheet toasted Nori
2 teaspoons toasted sesame seeds, for garnish
Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce and flake into bite-size pieces.
Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.
Apple oatmeal
Place 2 sliced apples, 1/4 cup brown sugar, 1 tsp cinnamon, pinch salt in the bottom of the crock pot.
Pour in 2 cups of oatmeal, 2 cups of milk and 2 cups water.
Do NOT stir.
Cook overnight for 8 – 9 hours on low.