Posts tagged ‘cream’

June 22, 2010

Peaches and Cream Oatmeal

Peaches ‘n Cream Oatmeal

As a kid, the “‘n Cream” oatmeals from the packets were always my favorite. At the last Farmer’s market I got some fresh peaches (white and regular) which needed to be used up. I decided to try making some peaches and cream oatmeal. It’s Fantastic!

My version of peaches ‘n creme oatmeal came out better tasting than the packets – surprise surprise right! Anything homemade can not only be healthier, but better tasting. You can’t beat big chucks of fresh (not dehydrated) peaches and fresh cream (not powdered). Just cannot be beat!  (try this recipe with frozen or canned fruit if what you like is not in season). However, I cannot stress the difference between foods you buy in a grocery store and those foods purchased locally straight from the source! Grocery stores have to pick fruits and veggies so early just to make sure they are ripe for the store, but I am convinced that is sacrafising flavor SO much. For example I buy peaches from the store they are hard, dry, and essentially tasteless when compared to a peach I buy from the farmer’s market, which is juicy, sweet and smells so much more fragrant.  If you haven’t compared, please do, you’ll look at your fruits and vegetables differently (my mouth is watering thinking about a nice freshly picked ripe peach). My dad and stepmom always told me how things from their garden are so much better tasting than from the store, I didn’t think it was possible – oh but it IS! 

4 cups water
1 cup steel cut oatmeal
(or use other oatmeal and cook according to the directions for that particular cereal)
1/2 heavy whipping cream
1/2 cup packed brown sugar
1 cup diced peaches (w/skins on)

(Additional Ingredients: you can add flaxseed, 10-grain cereal, or any other heart healthy grain you like to use. I use 1/4c. 10-grain Bob’s Red Mill Cereal and bump the water by 1/4c. )

Bring the 4 cups of water to a boil, then add the steel cut oats and stir. Allow the oats to boil for 5 minutes, then reduce the heat a simmer for 30 minutes. At about the last 10 minutes add the cream and finish simmering for 10 minutes.

Stir in the peaches and brown sugar. Allow the oats to sit a few minutes to soften the peaches.

If you use 5-minute oats get the water boiling and then add the heavy cream when you add the oats. If you use regular oats, add the heavy cream halfway through cooking.

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December 17, 2009

Potato Soup

I have not been feeling very well this week and I wanted the creamy potato soup with dumplings, that my mom used to make. It’s my grandma’s recipe and is creamy and buttery. SO super good. So I decided to make it tonight for dinner. It’s pretty simple and easy. I made it and I’m not feeling well so it must be easy!

Maybe tomorrow I’ll feel better….I hope so because it’s the weekend!  The last weekend of shopping before Christmas too and I still have some shopping to get done.

2 lbs. yukon gold potoatoes, diced into bitesize pieces
3 stalks of celery, chopped
3 large carrots sliced in coins
1 white onion
1/2 stick of butter
6 cups of water
1 1/2 c. milk (or half in half
1 sprig of thyme
2T. salt
1t. pepper
chives (for garnish)

Dumplings
In a bowl mix 2 eggs, little water (1/3 c.), 1/2 t. salt, pepper, wisk in 1/4c. flour until smooth. Keep adding flour little-by-little until thick, but still pourable. (little thicker than pancake batter consistency).

Melt butter in a large soup pot. Add onion and saute 2 minutes.

Add celery and carrots, saute about 5 minutes.

Add chopped potatoes, thyme sprig, salt and pepper and cover with water (about 6 cups of water).  Bring to a boil and simmer until tender.

Add milk , bring to a boil. Meanwhile mix dumpling batter.  Drop dumplings into soup with using a tablespoon. Dip the spoon in soup, then scoop a bitesized scoop of dumpling batter on the spoon and submerge dumpling into soup. Allow to boil 3 minutes.

Top with chopped chives.

Hopefully this weekend I will get to baking a couple recipes I want to try!