Baked Oatmeal

This is a favorite recipe from camp Seneca Hills. Toppings definitely make all the difference, but are not required. It's a hearty breakfast that can easily be made the day ahead-refrigerated and rewarmed = just as yummy!

4 cups quick oats (I've used old fashioned oats before with good results)
2/3 cup brown sugar
1/2 cup melted butter
2 tsp baking powder
2 cups milk
2 tsp cinnamon
2 cups diced apples or peaches

Mix all ingredients together. Put in a greased 9x9 pan. Bake at 350 for 35 min or until browned.

Suggested toppings:

chocolate chips (camper favorite!)
blueberries or other berry
dried cranberries or raisins
additional apple or peaches, or other chopped fruit
whipped cream
peanuts or peanut butter, walnut or other nut/nut butter

Anything else I'm missing? Try it out and let me know!

Idly (Steamed Rice & Lentil Cakes)

This is a popular South Indian breakfast for a healthy start to the day. It's a day process, but that's allowing for soaking and fermentation of the dough. Start preparations a day ahead of when you want to eat idly.
In the morning, take two medium size bowls. In one, put 1 cup urad dal and 1 teaspoon fenugreek seeds. Rinse well and then cover with water and set aside. In the other bowl, put 2 cups idly rice flour (different from rice flour), cover with water and set aside. Allow to soak for at least 8 hours.

In the evening, take a large bowl. Starting with the idly flour, take handfuls and squeeze out the water to drain well. Put into the large bowl.

Drain the dal and put into a blender with 2 cups of the reserved soaking water. Puree for 3-5 minutes. It should get very smooth. If you put your finger in and then rotate between your finger and thumb, it should not feel grainy.







Add the pureed dal to the large bowl with the idly rice flour and using your hand, thoroughly combine the dough. Cover with a lid and set in the oven, leave the oven light on, and leave for over night, at least 10 hours. Longer is fine.

The next morning, take the batter out of the oven. The fermentation process with cause the batter to rise and get light and airy. Stir it well, fill the idly molds, and place in idly maker to steam for 15-20 minutes over high heat.


Serve with chutney, sambar, or just ghee and sugar for a delicious breakfast!
Makes approximately 24 idly.

Sprouted Wheat Berries Rice

Spring has sprung, sprouts are sprouting. My husband's green thumb has transformed our kitchen table into a greenhouse for all the germinating seeds to be planted in our garden. It's very rewarding and exciting to grow your own garden, to see this small seed come to life and produce so much produce. (Ah, the English language is so entertaining, isn't it? Couldn't resist the use of a homonym!)

I think one of the reasons I've been enjoying the process of sprouting legumes & grains is because you see a mini science experiment happening right on your kitchen counter. I also love how nature is a living metaphor for our lives. It's just a good reminder how intricate and amazing life is-how so much potential lies dormant in a tiny seed until the time is right for it to grow-how that small life gives life to others. Am I living out my life's potential? How else can I give life to that/those around me?

As you ponder that, here's a recipe to whip up for a quick, nourishing meal.

Sprouted Wheat Berries Rice
1 1/2 cups sprouted wheat berries
1 cup brown rice
*Put in rice cooker, add 5 cups of water and cook


1 large potato, diced in small pieces
2 large carrots, diced in small pieces
handful green beans, diced in small pieces


Seasonings-
2Tbs oil
1/2 tsp cumin seeds
1/4 tsp turmeric
1/2 tsp salt, more to taste
1 clove
1 inch piece of cinnamon stick
1 cardamom pod


3 cloves garlic, minced
1 inch ginger piece, minced
1/2 large onion, chopped
1/2 cup cilantro, chopped
1/3 cup mint leaves, minced


In large pan, heat oil and seasonings. Allow to saute over med-low heat for about 5 minutes. Add the veggies and a couple tablespoons of water, cover with lid and allow to steam about 10-15 minutes or until veggies are tender.

Once wheat berries & rice are cooked, dump into a large bowl and stir in the veggies to evenly combine. Adjust salt, spice, etc if desired.

Will serve about 4 as main course.

Soaked/Sprouted Chickpea Waffles

I'm suddenly intrigued by soaking and sprouting grains & legumes. I know this is a common practice in India, but here in the US we've gotten away from this process. I'm still in the learning stages, but am striving to make this a regular part of the way we prepare food. More or less, soaking and sprouting beans begins the germination process and helps to make the nutrients more bio-available...more readily absorbed in our bodies...more easily digested. This is very important for the health of our bodies, especially for vegetarians who rely on the essential amino acids, proteins, B vitamins, iron, calcium, etc, present in these power foods.

Here is another waffle recipe, that I will definitely make again. Delightfully crispy on the outside, fluffy and light inside, filling yet not too heavy. Recipe makes 3 nice sized waffles.

Ingredients & Process

1 cup soaked, sprouted chickpeas
1 2/3 cups water
1 Tbs honey
2 tsp oil
1 tsp vanilla extract
1/2 tsp salt
1 1/3 cups oats

Blend everything, except the oats in a blender for 90 seconds. Add the oats and blend for another 60 seconds. Once nice and smoothly blended, plug in the waffle iron and allow to preheat to medium setting. *The batter will thicken to the right consistency as the waffle iron heats.

Add 3/4-1 cup of batter to the greased waffle iron.

Close it and allow it to cook for 8-10 minutes.

*Important note-No peeking allowed-if you open the waffle iron before the waffle is finished cooking, it will split apart and stick to the waffle iron.