Savory Smokey Oats - Recipe from "The Prevent and Reverse Heart Disease Cookbook"
Generally, our Sundays during football season are always spent in sweatpants, watching football and our Fantasy Football scores, while Kevin anxiously waits for his homemade pizza, and I spend time prepping meals for myself for the week. This generally consists of cooking a large pot of grains like brown rice, wheat berries, barley, millet, quinoa, etc. I also make sure I have enough beans to eat throughout the week, whether this be planning to eat quick-cooking legumes like lentils or black eyed peas, having stocks of canned beans, or cooking a crockpot full of a certain bean.
This Sunday, I made quinoa and cooked a crockpot of garbanzo beans for the week. The nice thing about these two staples is that I know Kevin will happily eat both of them, with different add-ins than me of course!
I also decided to pre-make a breakfast/any-meal-of-the-day dish from Ann and Jane Esselstyn's new cookbook The Prevent and Reverse Heart Disease Cookbook called Savory Smokey Oats. I recently got this book on my Kindle after listening to Chef AJ's telecast with the two Esselstyn ladies discussing the recipes featured in the cookbook.
Now, I don't have heart disease, nor do I plan on getting heart disease in the future, but after hearing them discuss some of the delicious recipes, I just couldn't resist! Plus, my work graciously just sent me a $25 gift card to thank me for my efforts in organizing our office Health Fair last month, so in a way I was able to get the cookbook for free!
I have really enjoyed all of the personality and family-feel they have put into the cookbook. You can really tell that these are the recipes these ladies have in their arsenal of regular meals for their families. I just hate cookbooks that don't have that practicality and familiarity in them.
I also really like the versatility of all of their recipes, especially the hummus. They encourage you to use their no-oil, no-tahini hummus in and on anything and everything. I plan on making some of this hummus this week with my cooked garbanzo beans for the week.
Now on to the Savory Smokey Oats! This recipe caught my eye because I LOVE oats, but have always associated them with sweeter tastes and breakfast time. This recipe breaks the oat mold for sure! This Sunday, I was in the mood for a savory breakfast, but didn't want to spend the time chopping and cooking potatoes and veggies, so I went with the savory oats.
Due to copyright issues, I obviously won't be posting the recipe, but I will provide a link to the recipe and let you know how I tweaked it a bit.
Savory Smokey Oats
Time: 5 minutes prep, 15 minutes cooking
Servings: 4 servings (double recipe)
Authors: Ann Crile Esselstyn and Jane Esselstyn
Recipe Link: Google Books
I followed the recipe exactly as directed, but doubled the recipe. I steamed chopped kale on the side to add at the end of the recipe. Near the end of cooking, I thought the steel-cut oats seamed a bit soupy, so I added 1/2 cup old fashioned rolled oats (1/4 cup for single batch), and cooked for an additional 5 minutes. This allowed it to thicken up perfectly and come together like I imagined from the picture.
If you would like to purchase this cookbook AND support Amy's Nutritarian Kitchen, by clicking this link you will be directed to Amazon and a little bit of the book sale will go to me for advertising.
Health and Happiness,