Savory Oatmeal

Maybe some of you are already onto this, but it was new to me. Doc says I need to eat healthier, more fiber, etc. Oatmeal is a great thing for that, and I still do my Swiss oatmeal about 1x/month. But one of the reasons I don't do the Swiss oatmeal more regularly is that I find it too sweet - even though the only sweetener in it is a couple of diced up apples or pears. 

So I started thinking about savory oatmeal - specifically, steel-cut oatmeal. It's not that dissimilar from having any other rice or noodle bowl - a little looser, but that's OK, and it tightens up as it sits in the fridge. I generally do heat it up rather than having it chilled like the Swiss oatmeal. 

So far I've done it a Mediterranean take and a Southwestern one. No recipe, really - just added stuff on hand until I liked the results. They worked roughly like this: 

Mediterranean: 

• 2 servings of cooked steel-cut oats
• 1/2 zucchini, diced and lightly sauteed
• 1 cup leftover fajita veg (red and yellow peppers and onion, sauteed)
• 8-10 olives (I used some kalamata and some green), sliced
• 1/2 cup of leftover roast pork
• Zest and juice from one lemon
• About 2 tbsp red wine vinegar
• 1 tbsp olive oil
• 2 tbsp crumbled feta
• Salt & pepper to taste

Mixed the veg & pork into the oats, mixed up the lemon, vinegar, and olive oil and drizzled over the top, topped with feta & salt & pepper

Southwestern:

• 2 servings of cooked steel-cut oats
• 1 cup leftover fajita veg
• 1 15-oz can of black beans, drained & rinsed
• 1/2 cup shredded chicken
• Zest and juice from one lime
• 2-3 tbsp of sharp shredded Cheddar
• 1/4 cup cilantro, minced

This one's even easier - put everything into the oatmeal pan and combine. 

Both of these make enough for at least a couple of meals for me. 

Think I might try a barbecue pulled pork next, and thinking about how to get to a Thai or Vietnamese version as well. 

Thanksgiving 2021 - The Vaccinated Edition

 Last year we were all in the throes of the COVID-19 lockdowns. Less than 2 weeks after Thanksgiving 2020, my entire family was diagnosed with COVID. We recovered, thankfully, and didn't infect anyone, even more thankfully. We got our respective vaccinations pretty much as soon as we were able to this year, and the relatives coming over are vaxxed as well. 

Which brings me to this year's menu. Last year's Thanksgiving spread very much reflected 8 months of lockdown, with booze in every dish. This year I'm going to take a bit of a different tack - a Southwestern-flavored meal. Chiles, oregano, cumin, lime, cilantro - these will form the framework for Thanksgiving 2021. 

Roast Turkey with Southwestern Herb Butter. No recipe - just a stick of butter, zest of a lime, a teaspoon or so of finely minced cilantro, half a teaspoon of cumin, and a quarter teaspoon of chipotle or other chili powder (or omit altogether). 

Mole Gravy - recipe (no pic, c'mon, it's gravy)

Southwest Cornbread Stuffing - recipe

Mexican Roasted Sweet Potato Cubes - recipe

Mexican Street Corn Relish - will post the recipe soon, but basically corn, lime juice, cumin, chili powder if desired and to taste, and cilantro. I threw in a can of black beans as well. I usually top with crumbled cotija or feta, but that didn't make the pic. 

New Mexican Hatch Chile Cranberry Sauce - recipe 

Absolute Mexican Cornbread - recipe

Dessert - store-bought pies (pumpkin, apple streusel, cherry) with vanilla ice cream, or margarita sherbet. 

Turkey and cornbread were amazeballs. Cranberry sauce was good but prefer my usual port-based recipe better. Stuffing and mole gravy were not as well-received, though still keeping the gravy for dipping my Thanksgiving Leftover egg rolls in this weekend. 

Margarita Ice Cream Pie

 I've seen a few takes on a margarita-flavored pie. Most of them are based on sweetened condensed milk, so it's more of a lime margarita-flavored curd like you'd have in a lemon meringue pie. The recipe I based mine off of uses ice cream and sherbet, but calls for a graham cracker crust which is just not it. 

My take uses a homemade pretzel crust, held together with butter & sugar, very similar to this one: https://southernboydishes.com/2014/04/25/margarita-ice-cream-pie-a-cookbook-giveaway/ I put a bit more butter in, bake it a bit longer, and I always use a pie dish. The filling is vanilla ice cream and tequila, and lime sherbet and frozen concentrated margarita mix, and a little lime juice, lime zest, and kosher salt. 

Ingredients: 

Crust:

• 4 cups of pretzels or 2 cups of pretzel crumbs
• 3/4 cup butter, melted
• 2 tbsp sugar

Filling: 

• 3 cups vanilla ice cream
• 1/3 cup frozen margarita mix or limeade concentrate, thawed
• 3 cups lime sherbet
• 2 tbsp tequila + 1 tbsp orange liqueur such as Triple Sec 
• Juice of 1/2 lime (about 1 tbsp)
• Zest from 1/2 lime
• 1 tbsp kosher salt (I use pink Hawaiian sea salt)
• Lime slices for garnish (optional)
• Whipped cream for garnish (optional)

Directions: 

1. Preheat overn to 350F. If using whole pretzels, place in blender or food processor and blend until fine crumbs. Place the pretzel crumbs, butter, and sugar in a bowl and mix thoroughly. Lightly grease a pie dish or 10" springform pan. Place the pretzel mixture in the dish or pan and spread thoroughly, pressing up the sides firmly. For a pie dish, spread all the way up; for a springform pan, spread 1/2 to 1" up the sides. Place dish or pan in oven and bake for 12-14 minutes, then let cool on wire rack. 

2. In medium bowl, stir vanilla ice cream enough to soften. Stir in margarita mix and place in freezer just to firm up slightly. 

3. In another medium bowl, stir lime sherbet enough to soften. Stir in tequila, orange liqueur, lime juice, and lime zest.  

4. Remove vanilla ice cream from freezer. Working quickly, drop spoonfuls from each bowl randomly into the prepared crust. Once all of both mixtures is in the crust, use a spoon to gently marble and level the mixtures. Sprinkle kosher salt evenly over the ice cream mixture. Cover prepared pie with foil or plastic wrap and return pie to freezer and freeze until firm, 4 hours. 

5. To serve, remove from freezer and let stand about 15 minutes before serving. Cut into wedges. Garnish with lime slices or whipped cream if desired. Return any uneaten pie to freezer. 

Spanish Rice

 Another recipe that I *hated* as a child because onions, peppers, and tomatoes - and that I *love* as an adult. Forget where I first found this recipe but I've significantly updated it over the years so I'm comfortable claiming this version. 

Not at all healthy but man is it amazing. If you wanted to do this as a side dish, you could skip the ground beef and the cheese.

Ingredients: 

• 1/2 lb bacon, diced
• 1 lb lean ground beef
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) El Pato spicy tomato sauce or other tomato sauce if preferred
• 1 cup water
• 3/4 cup uncooked rice
• 1/2 cup ketchup or chili sauce (e.g. Heinz chili sauce)
• 1 tsp salt
• 1 tsp sugar
• 1 tsp Worcestershire sauce
• 1/4 tsp ground black pepper (to taste)
• 8 oz. Cheddar cheese, shredded

Directions: 

1. In heavy skillet, cook bacon until crisp. Remove to paper towels to drain and set aside. Drain most of the bacon grease from the skillet, but leave enough to cook with. 

2. Add ground beef to skillet and cook until browned. Remove from skillet and drain and rinse, then set aside. 

3. Add chopped onion and bell pepper, and cook until vegetables are tender, 3-4 minutes. 

4. In a large pot, add the ground beef, vegetables, and all remaining ingredients except the bacon and cheese. Stir to combine. Cover and simmer over low to medium heat for 30-35 minutes or until liquid is mostly absorbed and rice is tender. Check about halfway through and, if needed, add another 1/4 cup of water. 

5. Preheat oven to 350. Move the Spanish rice mixture into a 15 x 10 baking dish or casserole dish. Top with the cooked bacon and cheese. Bake for 10 minutes or until cheese is melted and bubbly. 

Notes: 

1. You could substitute 1-1.5 cups of mirapoix mix for the onion and bell pepper. 

2. I like mine a little more spicy so I usually add about 1 tsp each of chipotle chili and chili powder or cayenne powder. 

Tasting Blue Diamond Almonds Extremes - Ghost Pepper

Interesting new addition to spicy snacking. Blue Diamond has added a line of "XTREMES" almonds to their offerings, in three flavors: cayenne, ghost pepper, and Carolina Reaper. I decided to try the middle-of-the-road offering, ghost pepper. 

Packaging: The lid features the phrase, "There's no crying in snacking". The word "XTREMES" is written in orange flames, and there's a 4-flame scale below it with 3 of the flames marked and the word HOTTER. The rest of the labeling is pretty standard. 

Ingredients: Almonds are #1 of course, then ghost pepper seasoning, then vegetable oil. I looked a little more deeply at the seasoning mix and it's salt, sugar, maltodextrin, tomato powder, Hatch chile powder as only the fourth listed ingredient, garlic powder, onion powder, jalapeno pepper, some other food coloring and preservative additives, "spices", "natural flavor", 2 kinds of oil, and finally, as the second to last ingredient just before paprika extract, ghost chile powder. 

Taste: It's almonds. There is a smoky sweetness to the powdery seasoning. The heat starts very slowly and gradually builds slightly. It lingers for about 30 seconds before fading. The flavor is pleasant, but not particularly spicy and certainly not as hot as the ghost pepper name and label would lead me to expect. 

Heat level: 3/10

Verdict: Good but not great; I think I paid around $3 for them, which is not terrible but I think I prefer some of their other flavors like wasabi soy. I will try and review the other two as well but I don't have high hopes for heat, even from the Reaper flavored ones. 

Tasting Ohsung Hot & Spicy Hong Ramyun with Soy Peptides

This one is off the TheTakeOut.com list of spiciest ramens, though I think their palates are a little less spice-tolerant than mine. This was ranked #11 on their list; their number one doesn't even make TheRamenRater.com's spiciest ramen anymore. 

Decent-sized brick of noodles at 4.2 oz/120g, and comes with two packets - one of vegetables, and one of seasoning powder. The directions are to bring 2.5 cups of water to boil and then boil everything for 4 minutes. It didn't say to drain so I didn't. It suggested adding a bunch of different add-ins; more on that shortly. 

There wasn't a lot of flavor initially. As much sodium as is present, you'd think it would be super-salty, but it's not really any saltier than most other ramens. There's a faint umami flavor, but that's it. 

The Ramen Rater did a review and said he found them pretty spicy, but I'm not getting much heat - think I had spicier salsa on my eggs this morning and that was just Old El Paso hot salsa. What heat there is does linger a bit, in a good way. 

The noodle texture was OK, nothing to write home about, but stood up pretty well over the 15 min it took me to write this post and actually eat it. 

As per usual, gonna add some more flavor via sesame oil, pulled chicken, and a little cilantro. 

Nutritional details: 490 calories, 15g of fat, and 10g of protein. 2,180(!!!) mg of sodium. 

Verdict: Just OK and not worth buying again. I'll finish the 5-pack though. 

Taste: 6/10

Heat: 3/10

Salmon with Xec

I can't remember where I first saw this. Xec ("sheck") is a Mexican citrus salsa/salad, usually made with jicama if going the salad route. You can see a more traditional salad recipe here: 

https://theothersideofthetortilla.com/2013/05/ensalada-xec-spicy-mayan-citrus-jicama-salad/

I've tried to simplify it a bit for use as a salsa on some grilled salmon. My recipe is very similar to this one from Food Network, but I left out the peppers and just added some habanero powder to my portion of salmon. 

This recipe is only for the xec; make the salmon however you like, and then top it with the xec. 

Ingredients: 

• 1 large grapefruit
• 1 large orange
• 1 large lemon
• 1 large lime
• 1/2 cup chopped cilantro
• Chile pepper (optional - see note)
• Salt to taste - I'd say at least a 1/2 - 1 tsp. 

Directions: 

1. Halve the grapefruit horizontally and use a spoon to pull out the segments into a bowl. Do this over the bowl so you get all the juice dripping into it.

2. Do the same thing with the orange, lemon, and lime. Make sure to remove any seeds. For the lemon and lime, I also squeezed the empty halves to get any remaining juice. If desired, take the large segments, i.e. from the grapefruit and maybe the orange, and further dice them so everything is a consistent size. 

3. Stir in the cilantro and salt. Chill until ready to serve. 

Note: You can add chiles to taste; finely dice or mince them to the same size as the citrus. Depending on the pepper and the heat, anywhere from a 1/2 habanero to an entire serrano or jalapeno could work. You could also stir in some crushed chile flakes or pepper powder.