Baked Mushroom Marsala

This Baked Mushroom Marsala was a huge hit in our house and it will be made over and over again.  Yes, it’s a casserole, but not in the canned soup kind of way.  It combines the traditional rich Marsala mushroom sauce, al dente pasta, mozzarella, and a crunchy parmesan and panko topping.   It even stayed creamy when we reheated the leftovers!

Start by cooking your pasta until it is al dente…1-2 minutes below the recommended cooking time.

To make the sauce, heat oil in a large skillet over high heat.  Add the mushrooms and cook until they start to turn golden, but have not release their liquid.

Reduce heat to medium-high and add the onions, salt, and pepper.

Saute until the liquid has evaporated.  Add the Marsala and cook until it has evaporated.

Add the butter and stir until melted.  This recipe doesn’t contain cream, so the butter really helps make it creamy.

Add the flour and stir until it has been dampened and absorbed.

Begin to incorporate the vegetable broth.  Add a little bit at a time, stirring the whole time.

Repeat until all of the broth has been added.  Let simmer for 2 minutes.  You just made your own Marsala mushroom cream sauce!

Add the cooked pasta into the large skillet. Stir in half of the parmesan, all of the mozzarella, and 2 Tablespoons parsley.

Pour mixture into a 3-4 quart (greased) baking dish.  Sprinkle with remaining parmesan.

And top with panko bread crumbs.

Bake in a 400 degree oven for 20-30 minutes until the edges are golden brown and bubbling. Garnish with remaining parsley and serve!

Instructions:

Servings: 4 really generous or 6 slightly more moderate ones
To serve a crowd: Double it in a 9×13-inch or lasagna pan

1/2 pound (8 ounces or 225 grams) pasta of you choice (I used Gemelli)
1 tablespoon olive oil
16 ounces (454 grams) fresh mushroom, sliced (I used Baby Bellas.  Crimini would also work well.)
1 small-to-medium yellow onion, halved and sliced thin
Salt and freshly ground black pepper to taste
1/4 cup dry Marsala wine (It’s not absolutely necessary, but I highly recommend it.  Marsala is super cheap, too!)
3 tablespoons  unsalted butter
3 tablespoons  all-purpose flour
1 1/2 cups stock or broth (chicken, vegetable or mushroom…I used vegetable broth.)
1/2 cup  finely grated parmesan cheese
4 ounces mozzarella, cut into small cubes
1/4 cup panko bread crumbs
3 tablespoons chopped fresh flat-leaf parsley

Instructions:

Cook the pasta: Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven: To 400 degrees.

Make the sauce: Add oil to a large skillet over high heat.  Once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until it has almost or fully evaporated. Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add broth, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

Assemble and bake dish: Add the cooked pasta into the mushroom mixture and combine. Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Spoon the mixture into a 3-4 quart greased baking dish.  Sprinkle the top with remaining parmesan and panko. Bake for 20 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.

Recipe adapted from: Smitten Kitchen

Related Recipes:

Roasted Mushroom and Cauliflower Quinoa

Pasta with Fresh Tomato-Basil Sauce

Baked Caprese Quinoa

 

Glazed Cauliflower ‘Wings’

These sweet, savory, and sticky poppers will be devoured by both vegetarians and meat-eaters. The balsamic vinegar reduced and got sticky and sweet and syrupy in the oven, with just a hint of garlic and rosemary.

Preheat your oven to 450 degrees and line a baking sheet with foil.

Cut the cauliflower into bite size florets.  Whisk the flour and milk together.

Toss the florets in the batter to coat.

Place the cauliflower onto the baking sheet in a single layer and bake for 15-20 minutes.

While it’s baking prepare the glaze.  Combine the balsamic vinegar, soy sauce, honey, garlic, rosemary, salt, and pepper.

Remove the cauliflower from the oven and drizzle the glaze over the cauliflower.

Bake for 5 minutes.  Remove from oven and gently toss and flip the cauliflower making sure to coat with the glaze.  Bake for an additional 5 minutes.

Enjoy!!!

Ingredients:

For the glaze:
¼ cup balsamic vinegar
2 Tbsp soy sauce (or tamari for gluten free)
¼ cup honey (or agave or maple syrup for strict vegan)
1 clove garlic, crushed
1 tsp finely minced fresh rosemary
¼ tsp salt
a few grinds black pepper
optional: crushed red pepper flakes

For the cauliflower:
One large head cauliflower
3/4 cup flour (I used all purpose flour)
3/4 cup milk of choice (I used cashew milk)

Instructions:

For the glaze:
Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:
Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
Whisk together the flour and milk in a bowl.
Toss the cauliflower in the batter until thoroughly coated.
Arrange the cauliflower on the baking sheet in a single layer.
Bake for 15-20 minutes, or until slightly less done than you want them.
Remove from the oven and pour the sauce over the cauliflower.
Return to oven for another 5 minutes.
Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet to coat.
Return to the oven for another 5 minutes.

Recipes adapted from: Cupcakes & Kale Chips

Related Recipes:

Cauliflower Crust Cheese Sticks

Brussels Sprouts with Balsamic and Cranberries

Roasted Cauliflower and Mushroom Quinoa

Brown Sugar Banana Bread

Banana bread is my favorite pre-race breakfast. This version is very traditional in the most wonderful way. It’s everything banana bread should be…packed with bananas (5 bananas!), brown sugar, vanilla, cinnamon, nutmeg, and chopped walnuts.  To top it off, additional brown sugar and walnuts are sprinkled on top to add a sweet crunch.  Now all you need is a cup of coffee!

In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg.

In another bowl, cream the butter and brown sugar.

Stir in the vanilla, eggs, and mashed bananas.

Pour the banana mixture into the flour mixture.  Stir to combine and moisten.  Do not over mix!

Fold in 1/2 cup chopped walnuts.

Pour the batter into your prepared pan and sprinkle the remaining brown sugar and walnuts on top.

Bake for 55-65 minutes until toothpick comes out clean.  Cool in pan for 10 minutes, remove from pan, and finish cooling on a wire rack.  Slice and enjoy!!!

Ingredients:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
3/4 cup plus 3 Tablespoons brown sugar
1 teaspoon vanilla extract
2 eggs, beaten
2 1/3 cups mashed overripe bananas (roughly 4 or 5 bananas…I used 5)
1/2 cup plus 1/4 cup chopped walnuts (or nut of your choice)

**Notes:

Banana Bread is always better the next day, so bake it ahead of time if you have the opportunity.
Add more or less brown sugar depending on the sweetness of your bananas.
Optional ingredients: dried fruit, raisins, chocolate chips, toffee bits, butterscotch chips

Instructions:

Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, cream together butter and 3/4 cup brown sugar. Stir in vanilla, eggs, and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Fold in 1/2 cup chopped walnuts.

Pour batter into prepared loaf pan. Sprinkle remaining 3 Tablespoons brown sugar and 1/4 cup chopped walnuts over the top.

Bake in preheated oven for 55 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Spinach Artichoke Quinoa Bake

If you’ve read my blog for very long, you know all about my love for quinoa.  This recipe really steps it up a notch by combining a cheesy spinach artichoke dip, quinoa, and crunchy parmesan panko topping.  (The crispy, golden edges are my favorite!)

Here are your ingredients:

Combine the rinsed quinoa and vegetable broth in a medium saucepan.  Bring to a boil over medium heat.  Boil for 5 minutes, reduce heat to low, and simmer for 15 minutes until broth is absorbed.  Remove from heat and set aside.

In a large skillet, heat olive oil on medium-high heat.  Add the onion and garlic.  Saute for 5 minutes.  Add the spinach.

It looks like too much, but it really cooks down.

Cook for 3 minutes and add the artichoke hearts, season with salt and pepper, and remove from heat.  Set aside.

Add 3 Tablespoons of butter and flour to a medium saucepan over medium heat.  Whisk continuously to form a paste.  Whisk in the milk.

Continue to whisk while you turn up the heat to medium-high to bring to a boil.  Stir in the cream cheese and 1/2 cup of the shredded mozzarella.  Whisk until smooth.

Add the quinoa into the large skillet with the spinach mixture.  Pour the cheese sauce over the top.  The cheese sauce is kind of magical!

Stir well. Stir in the remaining 1 cup shredded mozzarella.

Pour mixture into the prepared baking pan.  Top with feta cheese because you can’t have too much cheese!

Parmesan Panko Topping:

In a small bowl combine melted butter, Panko bread crumbs, and Parmesan cheese.  Sprinkle over the quinoa bake.

Cover pan with foil and bake in a 350 degree oven for 20 minutes.  Remove foil and bake for another 15-20 minutes until golden and bubbling.  Serve and enjoy!

Ingredients:

1 1/2 cups uncooked quinoa, rinsed
3 cups vegetable broth or water
1 tablespoon olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
10 oz fresh spinach leaves
2 cups chopped artichoke hearts (We use canned and drained artichoke hearts)
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk of your choice (I used Cashew Milk)
3 oz cream cheese
1 1/2 cup shredded mozzarella cheese, divided
Dash of red pepper flakes
1/2 cup feta cheese
Salt and black pepper, to taste

For the Parmesan Panko Topping:
4 tablespoons melted butter
3/4 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

2. Add quinoa and vegetable to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until broth is absorbed. Remove from heat and fluff with a fork. Set aside.

3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add spinach and cook until it shrinks down, about 3 minutes. Stir in the artichoke hearts. Season with salt and pepper, to taste. Turn off the heat and set aside.

4. In a medium saucepan add 3 tablespoons of butter and flour and heat over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high and bring to a boil whisking the whole time. Stir in cream cheese and 1/2 cup of the shredded mozzarella cheese. Whisk until smooth.

5. Add the quinoa into the large skillet with the spinach and artichoke mixture. Pour the cheese sauce over the top and stir well. Stir in the remaining 1 cup of shredded mozzarella cheese. Pour mixture into prepared baking dish. Top with feta cheese.

6. To make the topping, combine melted butter, Panko bread crumbs, and Parmesan cheese in a small bowl. Sprinkle over the quinoa bake. Cover the pan with aluminum foil.

7. Bake for 20 minutes. Remove foil from pan. Cook for another 15-20 minutes, or until the quinoa bake top is golden brown and slightly bubbling.
Serve warm.

Recipe adapted from Two Peas and Their Pod

Related Recipes:

Baked Caprese Quinoa

 

Black Bean and Quinoa Enchilada Bake

Cheesy Broccoli Quinoa Casserole

Apple and Almond Butter Baked Oatmeal

This is my new favorite oatmeal and that says a lot from me. You must make it. Seriously.  Apples and almond butter go perfectly together.  Then you add cinnamon, nutmeg, and brown sugar and it’s like an apple pie.  It’s also a great recipe to make ahead and reheat as needed.

Let’s do this! (The recipe calls for one egg…it forgot to show up for the picture. Sorry.)

In a large bowl, mix together the oats, brown sugar, salt, baking powder, cinnamon, and nutmeg.

In another bowl, whisk together the milk, egg, applesauce, and vanilla.

Pour the liquid mixture over the oat mixture. Stir to combine.

Add the almond butter and stir to combine.

Add the apples and almonds and stir again.

Pour into prepared pan and bake for 30-35 minutes in a 350 degree oven until golden.

Ingredients:

2 cups old fashioned oats (can use gluten-free oats)
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 3/4 cups cashew milk (or milk of your choice)
1 large egg
3 tablespoons cinnamon applesauce
1 teaspoon vanilla extract
1/2 cup creamy all-natural almond butter (or nut butter of your choice)
1/2 cup sliced almonds
2 cups diced apples (I leave the skin on)

Instructions:

1. Preheat the oven to 350 degrees F. Grease an 8 x 8 square baking dish and set aside.

2. In a large bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. In another small bowl, whisk together the milk, egg, applesauce, and vanilla extract.

4. Pour the liquid mixture over the oat mixture and stir to combine. Stir in the peanut butter and mix until combined. Add the apples and almond; stir again. Pour mixture into prepared pan.

5. Bake for 30-35 minutes or until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Note-this baked oatmeal is great reheated in the microwave. We like to make a pan and eat it throughout the week. This recipe can easily be doubled for a 9 x 13 pan. Use gluten-free oats to make this recipe gluten-free. You can serve with brown sugar, an extra splash of milk, cinnamon, or raisins if desired!

Recipe adapted from: Two Peas and Their Pod

Related Recipes:

Blueberry Baked Steel Cut Oats

Chewy Oatmeal Scotchies

Chewy No-Bake Granola Bars

 

Red Velvet Cream Cheese Brownies

My favorite cake is red velvet cake with cream cheese frosting.  So…when I found red velvet cream cheese brownies, I was SOLD!  The brownies are fudgy and decadent with a cheesecake swirl.  I baked a batch for Valentine’s Day, but they’d work really well for a Christmas treat, too.
Oh, and February 10th is National Cream Cheese Brownie Day…just in case you need an excuse to bake:)

Let’s bake!

Beat 2 eggs in a small bowl.  Set aside.

Melt the butter in a large microwave-safe bowl in 30 second increments.  Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar.

Whisk in the eggs.

Fold in the flour.  Do not overmix.

For the cheesecake swirl:

In a medium bowl, using a handheld mixer on medium speed, mix the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla.

Mix until smooth…about 1 minute.

Pour the brownie batter into the prepared baking dish leaving 3-4 Tablespoons for the top.  Dollop spoonfuls of the cream cheese mixture over the brownie batter.

Cover with the last few Tablespoons of brownie batter and glide a knife through the mixture to make a swirl pattern.

Bake brownies in a 350 degree oven for 25-30 minutes.  Let cool completely before cutting into squares and enjoy!!

Ingredients:

RED VELVET BROWNIES
2 large eggs
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid or gel red food coloring
3/4 teaspoon white vinegar
3/4 cup all-purpose flour
CHEESECAKE SWIRL
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract

Instructions:

Preheat the oven to 350F degrees. Spray 8×8 baking pan with nonstick spray. Set aside.

Make the brownie layer first. In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan, leaving about 3-4 Tablespoons for the top.

Make the cheesecake swirl. With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.

Bake the brownies for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will freeze well, up to 2 months. Thaw overnight in the refrigerator.

*To double the recipe for a large batch, simply double all the ingredients and bake in a 9×13 pan for around 45 minutes – give or take. Same oven temperature.

Recipe from: Sally’s Baking Addiction

Similar Recipes:

Cranberry and White Chocolate Chip Cookies

Brown Sugar Pound Cake with Caramel Drizzle

Flourless Chocolate Cake with Chocolate Ganache Glaze

Cranberry and White Chocolate Chip Cookies

How perfect is the cranberry and white chocolate combination?! Bake these cookies for Valentine’s Day, Christmas, or just because they taste heavenly. They bake into little puffy, pillowy cookies and (most important to me) they stay chewy.

Let’s bake!  P.S.  I love cookies that include brown sugar:)

Start by beating on low-speed for 1-2 minutes until smooth.  Then cream in the sugars on medium-high speed for 2-3 minutes until smooth.

Add the egg, cream , and vanilla and beat until fluffy.

About 4-5 minutes.

Add the flours, baking soda, salt, and mix until combined.

Add the cranberries and white chocolate chips and give it a quick mix until combined.

Place your dough in an airtight container and refrigerate for at least 3 hours.

Preheat your oven to 350 degrees and line your baking sheets with Silpat liners or parchment paper.  Use your cookie scoop to form dough balls.  Place on the baking sheet and lightly press the dough to flatten the ball just a bit.

Bake for 8-10 minutes.  Let cookies cool on the baking sheets for 10 minutes before transferring to cooling racks.  And enjoy!!

Ingredients:

1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 tablespoons cream or milk
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
1 cup dried cranberries
1 cup (8 ounces) white chocolate chips

Directions:

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low-speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg, cream, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Notes regarding the flour – solely using all-purpose flour will work, the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise.

Add the cranberries, white chocolate chips, and beat momentarily with the mixer until combined or fold in by hand. Transfer dough to an airtight container and refrigerate for at least 3 hours, up to 5 days.

Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop and place them on the baking sheet, spaced at least 2 inches apart. Lightly press the dough balls to slightly flatten before baking.  Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool.  Allow cookies to cool on the baking sheet for 10 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

#choosejoy

 

Recipe adapted from: Averie Cooks

Relate Recipes:

White Chocolate Pumpkin Snickerdoodles

Chewy No Bake Granola Bars

Flourless Chocolate Cake with Chocolate Ganache Glaze

 

One-Pan Mexican Quinoa

This is my new go-to weeknight dinner! I’ve seen a couple of recipes floating around on Pinterest for one-pan quinoa dishes. I combined a couple and here’s my spin. Everything, even the quinoa, is cooked in one pan. It’s so easy and packed with flavor. You really should make this Mexican Quinoa…seriously…try it!

Let’s get started…

Heat a large skillet over medium-high heat.  Add the olive oil, garlic, and jalapeno and saute for 1 minute.

Then add the rinsed quinoa, vegetable broth,

Rinsed black beans,

Tomatoes, corn, chili powder, cumin, and salt and pepper.

Bring to a boil, cover, and simmer for 20-25 minutes until broth is fully absorbed.  Remove from heat, fluff with a fork, and stir in the cilantro and lime juice.

Garnish and serve!

Ingredients:
1 Tablespoon olive oil
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped
1 cup uncooked quinoa, rinsed well and drained
1 cup vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen corn
1 teaspoon chili powder
1 teaspoon cumin
kosher salt and black pepper to taste
chopped fresh cilantro (I used about 3 Tablespoons)
1 lime, juiced
1 avocado, sliced
Garnish with shredded cheese, Greek yogurt or sour cream, green onions, etc
***to make it vegan, simply omit the cheese and Greek yogurt

Instructions:
Heat the oil in a large skillet over medium-high heat. Add the garlic and jalapeños and sauté for about 1 minute, until fragrant. Stir in the quinoa, broth, beans, tomatoes, corn, chili powder, cumin and salt. Bring to a boil, then reduce heat to a simmer.

Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, fluff with a fork and stir in the cilantro and lime juice. Top with avocado and garnish as desired.

Recipe adapted from: Cook Like a Champion and Damn Delicious

Similar Recipes:

Vegetarian Quinoa Chili with Honey Cornbread Muffins

Black Bean and Quinoa Enchilada Bake

#choosejoy

Blueberry Baked Steel Cut Oats

If you’ve read my blog for very long, you know about my love for oatmeal…especially steel cut oats!  I just love their texture and health benefits.  This recipe lets you do the prep the night before.  You just stir together the ingredients, refrigerate overnight, and bake in the morning.  It’s also very versatile.  You can use the nut and fruit (fresh or frozen) of your choice.  I used blueberries and sliced almonds and loved the result.  I think apples or bananas with walnuts would also work really well!

Let’s get started!

In a medium bowl, mix the oats, almonds, baking powder, cinnamon, nutmeg and salt together.

In another bowl whisk together the milk, vanilla, egg, maple syrup, and butter until smooth.

Pour the wet ingredients over the oatmeal mixture and combine.

Grease a 9×9 baking dish.  Toss the blueberries into the bottom of the dish.  Give the oatmeal mixture a quick stir and pour it over the blueberries.

Cover and refrigerate overnight.

In the morning, preheat the oven to 350 degrees, uncover your dish, and bake for 50-60 minutes.  Mine baked in 50 minutes.

 

Enjoy!

Ingredients:

1 cup steel cut oats
3/4 cup sliced almonds
1 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 2/3 cups almond milk
1 teaspoon vanilla
2 eggs
1/3 cup pure maple syrup
1 tablespoon coconut oil or butter, melted ( I used melted butter.)
1 – 2 cups fresh or frozen blueberries (I used 2 cups fresh blueberries.)

Instructions:
In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.

In another bowl or in a liquid measuring cup, whisk the milk, vanilla, egg, maple syrup and coconut oil (or butter) together until smooth. It’s ok that the coconut oil/butter will solidify and form small clumps. It’ll work itself out in the warm oven, promise.

Pour the wet ingredients over the oatmeal mixture and stir to combine.

Lightly grease a 9X9-inch baking dish (can use a similar sized baking dish of any shape – 9X9-inch or larger but smaller than a 9X13-inch).

Toss the blueberries over the bottom of the dish. Give the oatmeal mixture a final stir and pour over the top of the blueberries (if using frozen blueberries, the oatmeal will definitely take on more of a blue-ish hue than if using fresh). Cover with plastic wrap and refrigerate overnight (8-12 hours).

In the morning, preheat the oven to 350 degrees, uncover the baking dish and bake for 55-60 minutes until the mixture is set and oats are tender but still slightly chewy. Stir to combine, if desired, or just scoop out in portions as is.

If desired,serve with additional milk (to stir into the oatmeal), brown sugar, and additional fruit.

**Substitution Notes:

Use the fruit or nut of your choice.
I used vanilla almond milk, but soy or cows milk will also work.
I used maple syrup, but brown sugar or agave syrup would also work.

#choosejoy

Recipe from: Mel’s Kitchen Cafe

Old Fashioned Tomato Soup

Tomato Soup is my ultimate comfort food when it’s cold outside. My husband and I had been talking about tomato soup for the last week, so I knew I needed to make a big pot. This recipe can easily be halved, but I like to make extra. It freezes really well!

Here are your ingredients:

Heat your butter and oil in a large pot over medium-high heat.  Add the onion, garlic, and carrots.  Cook for 5 minutes.

Stir in the tomato paste and cook for 2-3 minutes.

Add the canned tomatoes and their juice, vegetable broth, and water.

Bring to a boil, cover, and simmer for a minimum of 15-20 minutes.  If you have more time, simmer for longer.

Next, use your immersion blender to puree the soup.  I like to leave some tomatoes to give it texture, but feel free to make it smooth if that’s your preference.

Add the cream…

and the salt, pepper, basil, and parsley.

Simmer for another 5 minutes and serve!

I like to garnish mine with a little mozzarella and basil.  Also, I served it with Cauliflower Crust Cheese Sticks…yum!!

Ingredients:
1 Tablespoon Butter
1 Tablespoon Olive Oil
1 clove Garlic, Minced Fine Or Grated
1 whole Onion, Finely Diced
3 whole Large Carrots, Peeled And Finely Diced
2 Tablespoons Tomato Paste
3 cans (28 Ounces Each) Whole Tomatoes
32 ounces, fluid Vegetable Or Chicken Broth
1 cup Water
1/2 cup Heavy Cream
Salt And Pepper, to taste
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Chopped Fresh Basil

Instructions:
In a large pot, heat butter and oil over medium-high heat, then add onion, garlic, and carrots. Stir and cook for 5 minutes. Add tomato paste and stir it in, cooking for another 2-3 minutes. Add canned tomatoes with their juice, broth, and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for 15-20 minutes, longer if you have time. Use an immersion blender to puree, still leaving some texture to the tomatoes. Add cream, salt, pepper, parsley, and basil, and simmer for another 5 minutes.

Recipe adapted from The Pioneer Woman