Read Online Forks Over Knives: The Cookbook by Del Sroufe - Free Book Online
Authors: Del Sroufe
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stove top method requires cooking them 1½ hours before you want to eat. If you start this dish the night before in your slow cooker, breakfast will be ready when you are.
SERVES 2
1 cup steel-cut oats
2 cups chopped dried apple
1 cup dates, pitted and chopped
1 cinnamon stick
Combine the oats, dried apple, dates, cinnamon stick, and 4 cups water in a 2- or 4-quart slow cooker. Cook for 8 hours, or until the oats are tender. Remove the cinnamon stick before serving.
Sweet Potato Pie Oatmeal
BRING YOUR OATMEAL to life with this recipe based upon my favorite pie. If you cook the sweet potato the night before, you’ll be ready to make this recipe quickly in the morning.
SERVES 2
1 large sweet potato, peeled and diced
1 cup rolled oats
1 cup unsweetened almond milk
½ cup date molasses
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon orange zest
¼ teaspoon ground allspice
Pinch salt
Steam or boil the sweet potato until tender, about 10 minutes. Drain and mash it and add it to a small saucepan with the oats, almond milk, molasses, cinnamon, ginger, orange zest, allspice, and salt. Cook the mixture over medium heat until the oats are tender, about 10 to 12 minutes.
Breakfast Quinoa with Apple Compote
QUINOA IS A filling breakfast cereal and a nice change from the usual oatmeal. Make the compote the night before, and breakfast will be ready in less than 30 minutes the next morning.
SERVES 4
FOR THE QUINOA:
1½ cups quinoa, rinsed and drained
1 cinnamon stick
Salt to taste
FOR THE APPLE COMPOTE:
½ cup date molasses
1 cup dates, pitted and chopped
4 Granny Smith apples, peeled, cored, and diced
1 teaspoon ground cinnamon
Pinch ground nutmeg
Zest and juice of 1 lemon
TO MAKE THE QUINOA:
1. Bring 3 cups of water to a boil over high heat. Add the quinoa, cinnamon stick, and salt. Cover the pot, bring the mixture back to a boil, reduce the heat to medium, and cook for 20 minutes, or until the quinoa is tender. Remove the cinnamon stick before serving.
TO MAKE THE APPLE COMPOTE:
2. Place the molasses in a small saucepan and bring it to a boil over medium heat. Add the dates, apple, cinnamon, nutmeg, and lemon zest and juice and cook for 15 minutes, or until the apples are tender and start to break down.
3. To serve, divide the quinoa between individual bowls and top with the apple compote.
Congee with Dates and Spices
A STAPLE BREAKFAST food in China, congee is similar to gruel or porridge, and it can be made either savory or sweet. This is a delicious way to use up leftover rice.
SERVES 4
4 cups cooked brown rice
½ cup dates, pitted and chopped
½ cup chopped unsulfured apricots (see more about sulfites and sulfur dioxide)
1 large cinnamon stick
¼ teaspoon ground cloves
Salt to taste
Bring 2 cups of water to a boil in a large saucepan over medium heat. Add the rice, dates, apricots, cinnamon stick, and cloves. Cook over medium-low heat for 15 minutes, or until the mixture thickens. Season with salt. Remove the cinnamon stick before serving.
Brown Rice Breakfast Pudding
MY MOM USED to serve us a version of this for breakfast—cooked with milk, sugar, and a pinch of cinnamon. It is still one of my favorite breakfasts, although now I make a more wholesome version with almond milk and chopped dates.
SERVES 4
3 cups cooked brown rice
2 cups unsweetened almond milk
1 cinnamon stick
⅛ to ¼ teaspoon ground cloves, to taste
1 cup dates, pitted and chopped
1 tart apple (such as Granny Smith), cored and chopped
¼ cup raisins
Salt to taste
¼ cup slivered almonds, toasted
Combine the rice, almond milk, cinnamon stick, cloves, and dates in a medium saucepan and cook over medium-low heat for 12 minutes, or until the mixture thickens. Add the apple, raisins, and salt. Remove the cinnamon stick before serving, and serve garnished with the toasted almonds.
Polenta with Dried Fruit Compote
THIS IS A perfect breakfast or a scrumptious dessert—you
SERVES 2
1 cup steel-cut oats
2 cups chopped dried apple
1 cup dates, pitted and chopped
1 cinnamon stick
Combine the oats, dried apple, dates, cinnamon stick, and 4 cups water in a 2- or 4-quart slow cooker. Cook for 8 hours, or until the oats are tender. Remove the cinnamon stick before serving.
Sweet Potato Pie Oatmeal
BRING YOUR OATMEAL to life with this recipe based upon my favorite pie. If you cook the sweet potato the night before, you’ll be ready to make this recipe quickly in the morning.
SERVES 2
1 large sweet potato, peeled and diced
1 cup rolled oats
1 cup unsweetened almond milk
½ cup date molasses
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon orange zest
¼ teaspoon ground allspice
Pinch salt
Steam or boil the sweet potato until tender, about 10 minutes. Drain and mash it and add it to a small saucepan with the oats, almond milk, molasses, cinnamon, ginger, orange zest, allspice, and salt. Cook the mixture over medium heat until the oats are tender, about 10 to 12 minutes.
Breakfast Quinoa with Apple Compote
QUINOA IS A filling breakfast cereal and a nice change from the usual oatmeal. Make the compote the night before, and breakfast will be ready in less than 30 minutes the next morning.
SERVES 4
FOR THE QUINOA:
1½ cups quinoa, rinsed and drained
1 cinnamon stick
Salt to taste
FOR THE APPLE COMPOTE:
½ cup date molasses
1 cup dates, pitted and chopped
4 Granny Smith apples, peeled, cored, and diced
1 teaspoon ground cinnamon
Pinch ground nutmeg
Zest and juice of 1 lemon
TO MAKE THE QUINOA:
1. Bring 3 cups of water to a boil over high heat. Add the quinoa, cinnamon stick, and salt. Cover the pot, bring the mixture back to a boil, reduce the heat to medium, and cook for 20 minutes, or until the quinoa is tender. Remove the cinnamon stick before serving.
TO MAKE THE APPLE COMPOTE:
2. Place the molasses in a small saucepan and bring it to a boil over medium heat. Add the dates, apple, cinnamon, nutmeg, and lemon zest and juice and cook for 15 minutes, or until the apples are tender and start to break down.
3. To serve, divide the quinoa between individual bowls and top with the apple compote.
Congee with Dates and Spices
A STAPLE BREAKFAST food in China, congee is similar to gruel or porridge, and it can be made either savory or sweet. This is a delicious way to use up leftover rice.
SERVES 4
4 cups cooked brown rice
½ cup dates, pitted and chopped
½ cup chopped unsulfured apricots (see more about sulfites and sulfur dioxide)
1 large cinnamon stick
¼ teaspoon ground cloves
Salt to taste
Bring 2 cups of water to a boil in a large saucepan over medium heat. Add the rice, dates, apricots, cinnamon stick, and cloves. Cook over medium-low heat for 15 minutes, or until the mixture thickens. Season with salt. Remove the cinnamon stick before serving.
Brown Rice Breakfast Pudding
MY MOM USED to serve us a version of this for breakfast—cooked with milk, sugar, and a pinch of cinnamon. It is still one of my favorite breakfasts, although now I make a more wholesome version with almond milk and chopped dates.
SERVES 4
3 cups cooked brown rice
2 cups unsweetened almond milk
1 cinnamon stick
⅛ to ¼ teaspoon ground cloves, to taste
1 cup dates, pitted and chopped
1 tart apple (such as Granny Smith), cored and chopped
¼ cup raisins
Salt to taste
¼ cup slivered almonds, toasted
Combine the rice, almond milk, cinnamon stick, cloves, and dates in a medium saucepan and cook over medium-low heat for 12 minutes, or until the mixture thickens. Add the apple, raisins, and salt. Remove the cinnamon stick before serving, and serve garnished with the toasted almonds.
Polenta with Dried Fruit Compote
THIS IS A perfect breakfast or a scrumptious dessert—you
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