Thursday, January 10, 2013
Since Emerson was born, breakfast has become a really special time each day. It's the one meal we get to sit down and enjoy together, since her dinnertime is often much earlier than our own. Charlie gets ready for work, Emerson crawls around the kitchen, and I make breakfast. Usually it is oatmeal or eggs and toast. Sometimes a smoothie or bowl of cereal. And there is always a bowl of fruit to share. It is a quiet, joyful moment in what are often hectic, busy days. I hope this is a tradition that sticks.
This oatmeal is a favorite in our house. Sometimes I make it with steel cut oats, but if I'm in a hurry, just regular old fashioned oats. Around 9 months I switched Emerson from that boxed baby oatmeal to this. Before she had many teeth, I would pulse it in the food processor, but now she eats it like we do. I omit the nuts from her oatmeal.
with prunes, hazelnuts, yogurt & brown butter
via Heidi Swanson
3 cups / 700ml water
1 1/2 cups / 5 oz / 140 g rolled oats
1/2 teaspoon fine-grain sea salt
1/4 cup / 2 oz / 60g plain yogurt
8 prunes, chopped (or other dried fruit of your choice)
2 tablespoons maple syrup, or to taste
20 hazelnuts, toasted and chopped (or other nut of your choice)
Drizzle of brown butter (optional)
Bring the water to a boil in a small saucepan. Stir in the oats and salt. Turn down the heat and simmer until the oatmeal has thickened and the oats are tender, about 10 minutes. Remove from heat and fold in the yogurt and most of the prunes. Taste. Add maple syrup if you like a bit of sweetness and sweeten to your liking.
Divide the oatmeal into four small bowls and top with the remaining prunes, the hazelnuts, and the tiniest drizzle of brown butter if using.
We are hooked on soft boiled eggs. They are the greatest thing ever.
Soft Boiled Egg
Heat 1/2 inch of water in a saucepan. Bring to a boil. When boiling, add desired number of eggs (I use a slotted spoon to gently lower them in). Turn the heat to medium, pop on the lid, and cook for exactly 6 1/2 minutes. Then remove the eggs from the pan, run under cool water, peel, and top with salt and pepper. Serve with toast.
Two other staples: poached eggs, granola