Fruit & Nut Baked Oatmeal

Jun 27, 2008 by     2 Comments    Posted under: recipes


1 3/4 cup milk

2 T butter

1 cup regular oatmeal

1/3 cup snipped dried apricots

1/3 cup dried cherries

1/3 cup golden raisins

5 T brown sugar

1/2 t vanilla

1/4 t salt

1/2 cup chopped walnuts or pecans

milk (optional)

1.) In a medium saucepan bring the 1 3/4 cups of milk and the butter to boiling. Slowly stir in oatmeal, apricots, cherries, raisins, 3 tablespoons of the brown sugar, the vanilla, and salt. Cook and stir for 1 minute. Pour into a lightly greased 1 1/2-quart casserole.

2.) Bake uncovered in a 350 degree oven for 15 minutes. Sprinkle with the remaining 2 tablespoons brown sugar and the nuts. Bake about 5 minutes more until bubbly. Cool slightly. If desired, serve the warm oatmeal with additional milk.

*I have used dried cranberries, regular raisins, and dried pineapple.

Lentil- Walnut Burgers

Jun 27, 2008 by     No Comments    Posted under: recipes

3/4 cup toasted walnuts, cooled

1/3 cup plain dried bread crumbs

3 garlic cloves, coarsely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1/4 to 1/2 teaspoon red-pepper flakes

coarse salt and ground pepper

3/4 cup lentils, cooked *(below), drained, and cooled

4 tablespoons olive oil

1 large egg

* Yogurt-Cilantro Sauce for serving (optional)

1.) In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablesppon oil; pulse until coarsely chopped (some lentils should remain whole).

2.) In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-sized parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.

3.) Heat remaining 3 tablespoons oil in a large non-stick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8-10 minutes per side. Transfer to a paper towel lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.

Yogurt- Cilantro Sauce:

In a small bowl, whisk together 3/4 cup plain low-fat yogurt, 2 tablespoons chopped fresh cilantro leaves, and 1 tablespoon fresh lemon juice; season with coarse salt and ground pepper.

* to cook lentils, place them in a small saucepan, and cover with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.

** I didn’t make the sauce but served them on hamburger buns with alfalfa sprouts, tomato and onion with mayo and mustard.

*** I got this from the Martha Stewart magazine, Everyday Food