Friday, October 31, 2014

Cherry Oatmeal

Delicious, with no need to add sugar or sweetener! The measurements below make one bowl, and the ingredients can easily be doubled.

photo before milk was added

Ingredients
1 cup water
½ cup rolled old-fashioned oats
2 tablespoons unsweetened dried cherries - I cut some of the larger pieces in half
1 tablespoon unsweetened or no-sugar-added cherry jam - I used sugar-free jam
¼ teaspoon vanilla extract

Directions
Measure water, oats, and cherries into a small saucepan on stove. Heat to boiling. Reduce heat and cook, stirring, for 5 minutes.

Stir in cherry jam and vanilla. Serve with milk.

My finished dish turned out thicker than usual because I had the heat on high for too long at the start (electric stove, and I did not notice it was boiling right away). That was okay with me, because I like plenty of milk in my oatmeal. I will be making this again ~ It was delicious!

Thursday, October 2, 2014

Arugula Salad with Vinaigrette

I love this salad combination I put together from ingredients I had on hand! I did not measure the quantities. Just arrange the ingredients on plates for the number of salads you want. I made two salads, and the dressing recipe is enough for four.


Ingredients
Fresh arugula or baby spinach - I used arugula because that is what I had on hand
Black seedless grapes, halved
1 apple, peeled and thinly sliced - or, try a thinly sliced pear
Walnuts, chopped
Celery, chopped
Dried berries or raisins - I used a dried berry blend of cranberries, cherries, and blueberries
Vinaigrette
1 tablespoon + 1 teaspoon molasses
1 tablespoon red wine vinegar
1½ - 2 teaspoons Dijon, deli, or brown mustard - I used 2 t. deli mustard
2 teaspoons honey
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil

Directions
Arrange arugula or spinach on plates. Top with remaining salad ingredients. 

To make dressing, whisk together the molasses, vinegar, mustard, and honey. Season lightly with salt and freshly ground pepper. Slowly whisk in olive oil until emulsified. 

Drizzle dressing lightly over salads and serve. Store any leftover dressing in the refrigerator. 

A small amount of dressing has a lot of flavor and goes a long way. I drizzled more dressing than needed in the photo above.



I had arugula to use and vinaigrette left over, so guess what I had for breakfast this morning! With just a drizzle of vinaigrette this time ~