annie blog

On The Subject of Breakfast
It has been my observation that most people have sort of a ritual when it comes to their breakfasts. And if their meal is not a ritual, per se, then it is the meal of the day that is the most regimented and perhaps the one that is most often repeated day after day.

Case in point. My grandmother has eaten oatmeal for nearly every breakfast of her life. She’s 97 and claims to have no pain. Maybe we all should take note of that?

I, on the other hand, have never much cared for oatmeal. Actually, I should qualify that statement. I have never much cared for oatmeal that I’ve made for myself. Even when I have come close to making oatmeal that was decent it never seemed right. I always had to end up adding sugar and other stuff to make it good enough to eat and that didn’t seem worth it to me.

Until now.

This is delicious. This is easy. This can be made and then eaten for days after. This is adaptable. This is inexpensive. This is what I’ve eaten for breakfast for the past 2 weeks.

Baked Oatmeal
3 cups rolled oats
1/2 cup (or less, to taste) brown sugar
2 (heaping, for me) teaspoons cinnamon
2 t. baking powder
1 t. salt
1 cup milk
2 eggs
1/2 cup oil or melted butter
2 t. vanilla extract
3/4 – 1 cup dried fruit (I used craisins.)

Preheat oven to 350. In a large bowl, mix together oats, sugar, cinnamon, baking powder and salt. In another small bowl, first beat the eggs a little and then add the other liquid ingredients. Add the liquid ingredients to the dry and mix it all up. Then stir in the dried fruit. Put it in a 9 X 13 or similarly sized baking dish. Bake for about 35-40 minutes.

This is great served with some yogurt. If I’m planning to eat my oatmeal with yogurt that has some sweetener (like vanilla flavored, for instance) then I would use even less sugar in the original recipe. However, I don’t usually like sweet things for breakfast and therefore you should take my advice on the sugar lightly. My inclination is to always use less sugar. You can always add more later but can’t take it away once it is in there.

Makes 6 big servings. Store leftovers in the refrigerator.

On The Subject of Breakfast
It has been my observation that most people have sort of a ritual when it comes to their breakfasts. And if their meal is not a ritual, per se, then it is the meal of the day that is the most regimented and perhaps the one that is most often repeated day after day.

Case in point. My grandmother has eaten oatmeal for nearly every breakfast of her life. She’s 97 and claims to have no pain. Maybe we all should take note of that?

I, on the other hand, have never much cared for oatmeal. Actually, I should qualify that statement. I have never much cared for oatmeal that I’ve made for myself. Even when I have come close to making oatmeal that was decent it never seemed right. I always had to end up adding sugar and other stuff to make it good enough to eat and that didn’t seem worth it to me.

Until now.

This is delicious. This is easy. This can be made and then eaten for days after. This is adaptable. This is inexpensive. This is what I’ve eaten for breakfast for the past 2 weeks.

Baked Oatmeal
3 cups rolled oats
1/2 cup (or less, to taste) brown sugar
2 (heaping, for me) teaspoons cinnamon
2 t. baking powder
1 t. salt
1 cup milk
2 eggs
1/2 cup oil or melted butter
2 t. vanilla extract
3/4 – 1 cup dried fruit (I used craisins.)

Preheat oven to 350. In a large bowl, mix together oats, sugar, cinnamon, baking powder and salt. In another small bowl, first beat the eggs a little and then add the other liquid ingredients. Add the liquid ingredients to the dry and mix it all up. Then stir in the dried fruit. Put it in a 9 X 13 or similarly sized baking dish. Bake for about 35-40 minutes.

This is great served with some yogurt. If I’m planning to eat my oatmeal with yogurt that has some sweetener (like vanilla flavored, for instance) then I would use even less sugar in the original recipe. However, I don’t usually like sweet things for breakfast and therefore you should take my advice on the sugar lightly. My inclination is to always use less sugar. You can always add more later but can’t take it away once it is in there.

Makes 6 big servings. Store leftovers in the refrigerator.

The Mayor of Easter
The mayor of Easter was at our house on Sunday.

That energy, man, I wish that I could bottle it.

The Mayor of Easter
The mayor of Easter was at our house on Sunday.

That energy, man, I wish that I could bottle it.

The Mayor of Easter
The mayor of Easter was at our house on Sunday.

That energy, man, I wish that I could bottle it.

Annie’s Red Beans and Rice
This is another use for leftover ham.

3 cans red beans (you could use kidney in a pinch)
1 large yellow onion chopped (about 1 cup)
2 stalks celery, chopped
1/2 large green bell pepper, chopped (I chop the whole thing and freeze half for later.)
2 cloved garlic, minced
1 t. salt
1 1/2 t. thyme
1 1/2 t. oregano
3/4 t. garlic powder
1/8 t. cayenne pepper
2 bay leaves
1 – 2 cups chopped ham
Cooked brown rice

**Make sure to check the seasonings and to go easy on the salt if you are using salty ham. I’d probably start with 1/2 t. and work up from there.**

In a large Dutch oven, saute onion, bell pepper, and celery in 1-2 T. canola or vegetable oil. Cook for 5 minutes or so, stirring occasionally until onions soften. Then, add the ham. Cook for 4-5 minutes longer or until ham is starting to brown a little. Add the garlic and cook for 30 seconds to a minute. Then add the salt and seasonings and stir it all for 30 seconds. Add the beans just enough water to cover. Stir. Allow it to simmer for 30 minutes or until it reaches desired consistency. (I cooked mine longer because I like a thicker texture.) Don’t forget to stir it occasionally.

I usually serve this over brown rice with a salad and some french bread.

Annie’s Red Beans and Rice
This is another use for leftover ham.

3 cans red beans (you could use kidney in a pinch)
1 large yellow onion chopped (about 1 cup)
2 stalks celery, chopped
1/2 large green bell pepper, chopped (I chop the whole thing and freeze half for later.)
2 cloved garlic, minced
1 t. salt
1 1/2 t. thyme
1 1/2 t. oregano
3/4 t. garlic powder
1/8 t. cayenne pepper
2 bay leaves
1 – 2 cups chopped ham
Cooked brown rice

**Make sure to check the seasonings and to go easy on the salt if you are using salty ham. I’d probably start with 1/2 t. and work up from there.**

In a large Dutch oven, saute onion, bell pepper, and celery in 1-2 T. canola or vegetable oil. Cook for 5 minutes or so, stirring occasionally until onions soften. Then, add the ham. Cook for 4-5 minutes longer or until ham is starting to brown a little. Add the garlic and cook for 30 seconds to a minute. Then add the salt and seasonings and stir it all for 30 seconds. Add the beans just enough water to cover. Stir. Allow it to simmer for 30 minutes or until it reaches desired consistency. (I cooked mine longer because I like a thicker texture.) Don’t forget to stir it occasionally.

I usually serve this over brown rice with a salad and some french bread.

Annie’s Red Beans and Rice
This is another use for leftover ham.

3 cans red beans (you could use kidney in a pinch)
1 large yellow onion chopped (about 1 cup)
2 stalks celery, chopped
1/2 large green bell pepper, chopped (I chop the whole thing and freeze half for later.)
2 cloved garlic, minced
1 t. salt
1 1/2 t. thyme
1 1/2 t. oregano
3/4 t. garlic powder
1/8 t. cayenne pepper
2 bay leaves
1 – 2 cups chopped ham
Cooked brown rice

**Make sure to check the seasonings and to go easy on the salt if you are using salty ham. I’d probably start with 1/2 t. and work up from there.**

In a large Dutch oven, saute onion, bell pepper, and celery in 1-2 T. canola or vegetable oil. Cook for 5 minutes or so, stirring occasionally until onions soften. Then, add the ham. Cook for 4-5 minutes longer or until ham is starting to brown a little. Add the garlic and cook for 30 seconds to a minute. Then add the salt and seasonings and stir it all for 30 seconds. Add the beans just enough water to cover. Stir. Allow it to simmer for 30 minutes or until it reaches desired consistency. (I cooked mine longer because I like a thicker texture.) Don’t forget to stir it occasionally.

I usually serve this over brown rice with a salad and some french bread.

What To Do With Leftover Ham
I’ve posted this recipe on my blog before, but I thought that I’d put it here again, because it is such a good use for leftover ham.

Crustless Savory Quiche

3 eggs
1 3 oz. package cream cheese
1 12 oz. carton small curd cottage cheese
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
Pepper to taste
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup cooked chopped ham
2 T. minced green onion
1/2 cup sliced fresh mushrooms (optional)

1. Preheat oven to 350 degrees.
2. Grease a 9 inch pie plate. Set aside.
3. In a large mixing bowl, beat egs. Beat in cream cheese, cottage cheese and butter until almost smooth.
4. In a small bowl, combine flour, baking powder, salt and pepper. Stir in egg mixture until thoroughly blended. Beat in milk. Pour into prepared pie plate.
5. Sprinkle with cheese and ham. Sprinkle with green onions and mushrooms.
6. Bake 30-40 minutes.

Some notes:
I usually double this recipe and freeze one of the quiches. It freezes and reheats really well. Just bake the quiche and wrap it tightly before freezing. Most kids love this. To get it to squeak by my sensors I usually use chopped yellow onion instead of the green. We actually like the way that the sweet yellow onion tastes, even though it isn’t as pretty. Also, when you are putting the toppings on the quiche, it is best to put the most around the edges and use less in the center. I find that the toppings always migrate toward the center, anyway, so don’t worry about it not having enough there.

Another leftover ham recipe is coming your way tomorrow!

What To Do With Leftover Ham
I’ve posted this recipe on my blog before, but I thought that I’d put it here again, because it is such a good use for leftover ham.

Crustless Savory Quiche

3 eggs
1 3 oz. package cream cheese
1 12 oz. carton small curd cottage cheese
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 t. baking powder
1/4 t. salt
Pepper to taste
1/2 cup milk
1 cup grated cheddar cheese
1/2 cup cooked chopped ham
2 T. minced green onion
1/2 cup sliced fresh mushrooms (optional)

1. Preheat oven to 350 degrees.
2. Grease a 9 inch pie plate. Set aside.
3. In a large mixing bowl, beat egs. Beat in cream cheese, cottage cheese and butter until almost smooth.
4. In a small bowl, combine flour, baking powder, salt and pepper. Stir in egg mixture until thoroughly blended. Beat in milk. Pour into prepared pie plate.
5. Sprinkle with cheese and ham. Sprinkle with green onions and mushrooms.
6. Bake 30-40 minutes.

Some notes:
I usually double this recipe and freeze one of the quiches. It freezes and reheats really well. Just bake the quiche and wrap it tightly before freezing. Most kids love this. To get it to squeak by my sensors I usually use chopped yellow onion instead of the green. We actually like the way that the sweet yellow onion tastes, even though it isn’t as pretty. Also, when you are putting the toppings on the quiche, it is best to put the most around the edges and use less in the center. I find that the toppings always migrate toward the center, anyway, so don’t worry about it not having enough there.

Another leftover ham recipe is coming your way tomorrow!