30s Recipe Swap
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omg I want to make ALL of those!<br><br>
And GREAT idea on the baked oatmeal in the muffin tins!!
And GREAT idea on the baked oatmeal in the muffin tins!!
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6,532 Posts
OK now that I've spent the last 15 minutes perusing the Cooking Light site...I'm SO easily distracted. I am salivating over this photo. I love <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=643348" target="_blank">Spinach Spanakopita</a>. Another recipe suggesting trying Chard for more complex flavors than spinach. drooool
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(Deadly cuz I sliced my finger open peeling the squash - so be careful!)<br><br>
1 squash (butternut or acorn)<br>
2 tablespoons oil<br>
1/2 teaspoon fenugreek seeds (I only had powdered, which worked fine)<br>
1/2 teaspoon hing (asafetida, I actually found this at Cub Foods in the international section)<br>
1 tablespoon ground coriander<br>
1/2 teaspoon cayenne pepper<br>
salt to taste<br>
1 teaspoon mango powder (amchur) (or juice of 1/2 lime)<br>
3 tablespoon raw sugar<br><br>
Place the squash on the side on a cutting board. Using a sharp knife, cut its stem end off, then halve it (if necessary use a mallet to force the blade of the knife into the squash). Scoop out the seeds and fibers from each squash half, the scrape the flesh to remove clinging fibers. Cut each half into 1 1/2 inch wedges and peel the hard skin off (be careful!). Cut the squash into 1 1/2 inch pieces and set aside.<br><br>
Measure out the spices and place them right next to the stove in separate piles. Heat the oil in a large skillet over medium-high heat until very hot. Add the fenugreek seeds and toss (about 10 seconds), add the hing (asafetida), coriander, and cayenne pepper. Stir once and immediately add the squash. Stir rapidly to distribute the spices (about 3 to 4 minutes). Sprinkle on salt to taste; stir. Lower the heat and cook, covered, until the squash is cooked but still holding its shape (about 15 minutes). Uncover and sprinkle on the mango powder (or lime juice). Reduce the heat to medium and stir-fry for 2 minutes. Add the raw sugar and cook until it melts and coats the vegetables (3-4 minutes). Serve warm, at room temperature, or cold.
1 squash (butternut or acorn)<br>
2 tablespoons oil<br>
1/2 teaspoon fenugreek seeds (I only had powdered, which worked fine)<br>
1/2 teaspoon hing (asafetida, I actually found this at Cub Foods in the international section)<br>
1 tablespoon ground coriander<br>
1/2 teaspoon cayenne pepper<br>
salt to taste<br>
1 teaspoon mango powder (amchur) (or juice of 1/2 lime)<br>
3 tablespoon raw sugar<br><br>
Place the squash on the side on a cutting board. Using a sharp knife, cut its stem end off, then halve it (if necessary use a mallet to force the blade of the knife into the squash). Scoop out the seeds and fibers from each squash half, the scrape the flesh to remove clinging fibers. Cut each half into 1 1/2 inch wedges and peel the hard skin off (be careful!). Cut the squash into 1 1/2 inch pieces and set aside.<br><br>
Measure out the spices and place them right next to the stove in separate piles. Heat the oil in a large skillet over medium-high heat until very hot. Add the fenugreek seeds and toss (about 10 seconds), add the hing (asafetida), coriander, and cayenne pepper. Stir once and immediately add the squash. Stir rapidly to distribute the spices (about 3 to 4 minutes). Sprinkle on salt to taste; stir. Lower the heat and cook, covered, until the squash is cooked but still holding its shape (about 15 minutes). Uncover and sprinkle on the mango powder (or lime juice). Reduce the heat to medium and stir-fry for 2 minutes. Add the raw sugar and cook until it melts and coats the vegetables (3-4 minutes). Serve warm, at room temperature, or cold.
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9-Finger Indian Squash!HAHAHAHAHAAAAAAAAAAAAAA
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6,532 Posts
Well they also had the chard version.....
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So funny that you posted that baked oatmeal recipe!!! The Amish market sells it and I love it. Been searching for a recipe, finally found one this week! But this one sounds better. Oh and if it is anything like the version from the Amish market, it reheats perfectly!!
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Awesome! I just mixed up the wet ingredients and the dry ingredients so that tomorrow morning I can throw it all together and throw it in the oven while I go for a short 3 miler. I'll let you know how it turns out! Though it seemed to me as I was mixing that there should be a dash of cinnamon or nutmeg or something in there - I'll let it ride this time and see what the finished product is like and if it needs tweaking I'll do that the next time I make it. <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
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I did add some cinnamon to the baked oatmeal this morning and it we divine. LOVED it. The kids didn't but that's FINE - all the more for me!
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11,648 Posts
Mmmm, baked oatmeal. I'll have to give that a try this weekend methinks. Gives me a new variation on something I picked up from Malaysia (of all places) - cold/swiss-style oatmeal.<br><br>
I tend to use Muesli, add some oats, let it soak overnight with either regular milk or soy milk, add fruit, nuts or whatever you like to add to traditional oatmeal, and it's ready to go in the morning.
I tend to use Muesli, add some oats, let it soak overnight with either regular milk or soy milk, add fruit, nuts or whatever you like to add to traditional oatmeal, and it's ready to go in the morning.
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4,542 Posts
<p>this currently baking in my oven. oooooohhhh it smells gooooood.</p>
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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>BigGahoona</strong> <a href="/t/9276/30s-recipe-swap/75#post_1719061"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Haven't made this yet, but I can't wait to try it! My running pal, Shari, told me about this during our trail run last weekend. She said she mixes it all up and then heads out for a run and when she ges back - breakfast, hot and ready!<br><br>
3 c old-fashioned oats<br>
1/2 c packed brown sugar<br>
2 tsp baking powder<br>
1/2 tsp salt<br>
2 egg whites<br>
1 egg<br>
1 1/4 c skim milk<br>
1/4 c canola oil<br>
1 tsp vanilla extract<br>
1 15 oz can sliced peaches in juice, drained and chopped<br>
1 c fresh or frozen blueberries<br>
1/3 c chopped walnuts<br><br>
In a large bowl, combine oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.<br>
Transfer to an 11x7 baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350* for 35-50 minutes or until top is lightly browned. Serve with additional milk if desired.</div>
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<p> </p>
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>BigGahoona</strong> <a href="/t/9276/30s-recipe-swap/75#post_1719061"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Haven't made this yet, but I can't wait to try it! My running pal, Shari, told me about this during our trail run last weekend. She said she mixes it all up and then heads out for a run and when she ges back - breakfast, hot and ready!<br><br>
3 c old-fashioned oats<br>
1/2 c packed brown sugar<br>
2 tsp baking powder<br>
1/2 tsp salt<br>
2 egg whites<br>
1 egg<br>
1 1/4 c skim milk<br>
1/4 c canola oil<br>
1 tsp vanilla extract<br>
1 15 oz can sliced peaches in juice, drained and chopped<br>
1 c fresh or frozen blueberries<br>
1/3 c chopped walnuts<br><br>
In a large bowl, combine oats, brown sugar, baking powder and salt. Whisk the egg whites, egg, milk, oil and vanilla; add to dry ingredients and stir until blended. Let stand for 5 minutes. Stir in peaches and blueberries.<br>
Transfer to an 11x7 baking dish coated with cooking spray. Sprinkle with walnuts. Bake, uncovered, at 350* for 35-50 minutes or until top is lightly browned. Serve with additional milk if desired.</div>
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