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Steel-Cut Oatmeal with Sweet Corn, Tomato, and Pancetta

Steel-Cut Oatmeal with Sweet Corn, Tomato, and Pancetta

Ingredients

  • 1 Tablespoon olive oil
  • ½ Cup pancetta, diced (bacon, prosciutto, or ham can be substituted for pancetta)
  • 2 Cups fresh corn (approximately 3 ears) or frozen, thawed
  • 1 Cup cherry tomatoes, halved
  • 1 Tablespoon butter
  • 2 whole small shallots, diced (optional)
  • 2 whole cloves garlic, diced (optional)
  • 1 Cup Quaker Quick 3-Minute Steel-Cut Oats
  • 4 Cups low-sodium chicken stock
  • Freshly ground black pepper
  • Grated pecorino or Asiago cheese

Directions

In a large sauté pan, heat the olive oil on medium heat. Add the pancetta, corn, and cherry tomatoes and cook for 5 minutes. Remove this mixture from the pan and place in a bowl to the side. Into the same pan add the butter, shallots, and garlic and cook for 2 minutes at medium heat. Add the oats and stir continuously until lightly toasted, golden, and fragrant, 2 to 3 minutes. Add the chicken stock and stir to combine. Cover the pan and reduce heat to low. Simmer, stirring occasionally, until oats are al dente, 20 to 25 minutes. Add the pancetta, corn, and tomato mixture to the cooked oats and stir to combine. Season with black pepper and top with grated pecorino cheese.


Unexpected Summertime Toppings for Your Oatmeal

) If you think of oatmeal as old fashioned, it's time to think again. Whole grain oats are one of the most versatile breakfast staples and provide a perfect blank slate for this summer's seasonal ingredients. Most produce is at its best during the summer months fruits like cherries, raspberries and nectarines or vegetables like corn, tomatoes and zucchini are great additions to turn oatmeal from a typical winter dish into a fresh, summer treat.

"It's amazing how toppings found at the grocery store or farmers market can transform a traditional bowl of oatmeal into a culinary delight," says Sam Stephens, owner of OatMeals, the world's first oatmeal bar, which opened its doors in New York City in 2012. "Ingredients like fresh figs and blueberries or even tomatoes and basil can help boost the dish's flavor to the next level and change the way we typically enjoy oatmeal."

As Creative Oatmeal Officer, Stephens has partnered with Quaker to help nourish families in New York City and across the country with creative tips and innovative recipes filled with delicious flavors. She discovered her love for all things oatmeal in college and since then has devoted her life to sharing her passion, creativity and appreciation of oatmeal with everyone. Two of her favorite summer recipes can be found below.


1. Steel-Cut Oatmeal with Sweet Corn, Tomato, and Pancetta

Steel-cut oatmeal with sweetcorn | iStock.com

Women’s Health shares this oat-based recipe, which gains its unique flavor through corn, tomato, and piquant pancetta. The recipe was actually developed by Quaker Oats’ Chief Oatmeal Officer (yes, that’s a real position), Samantha Stephens, who owns a restaurant called OatMeals in New York City. Now this is a woman who knows her oatmeal! Stephens’s recipe yields 4 servings and takes 40 minutes to complete.

  • 1 cup steel-cut oats
  • 4 cups low-sodium chicken stock
  • 2 cups fresh corn or frozen, thawed
  • ½ cup pancetta, diced (bacon, prosciutto, or ham can be substituted if desired)
  • 2 small shallots, diced
  • 2 cloves garlic, diced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • Freshly ground pepper, to taste
  • Grated Pecorino cheese

Check out the full recipe directions at Woman’s Day.


Basic Sourdough Bread for Beginners

This basic sourdough recipe is great for beginning sourdough bakers. It doesn't require a long rise, and the dough is really easy to handle. You will love the results. 

Several years ago - on a whim - I ordered a sourdough starter from King Arthur Baking. I can't even remember why. I hadn't baked bread since my home economics class in junior high school. 


From the food editor: Warm up to oats at dinner

Wine Spectator's Grand Tour comes to Chicago's Navy Pier April 30.

Daily Herald Food Editor Deborah Pankey, center, served as a judge for the FCS Food Fight with Congressman Bill Foster, left, and minister Gary McCann of new England Congregational Church Courtesy of Deborah Pankey

Braised short ribs with a blue cheese gratin from CityGate Grille. Deborah Pankey | Staff Photographer

When it comes to oatmeal, I'm not a fair-weather fan. I eat oats just as often when it's in the 70s and sunny as I do when it's snowy and subzero. Yet I still have a hard time thinking about oats at any time other than breakfast.

Yes, oats do have a savory side. Especially steel-cut oats. The more hearty texture stands up better to bolder flavors and more diverse ingredients. But steel-cut oats can take 40-some minutes to make. I don't have that time at breakfast, let alone dinner. Popular manufacturers Quaker and Pacific realized the time bias against traditional steel-cut oats and recently came out with versions of quick-cook steel-cut oats that cook in two to five minutes on the stove or in the microwave.

If you want easy ways to dress up your steely oats, cook with other liquids besides water. For breakfast, cook in coconut milk or almond milk. Stir in bananas and macadamia nuts if you really want to kick it up.

At dinner, cook oats in a blend of water and tomato juice and sprinkle with Italian seasonings and chopped black olives, or simmer in chicken or vegetable broth and top with a handful of chopped bacon and some Gouda shavings.

Or try this recipe for Steel Cut Oatmeal with Sweet Corn, Tomato and Pancetta from the folks at Quaker.

Tasty tour: Wine Spectator's Grand Tour blows into the Windy City later this month bringing samples of some of the world's hard-to-find wines to Navy Pier.

The tour promises the opportunity to meet Wine Spectator's writers and editors and international winemakers and to sample more than 200 wines from around the world -- all of them top-scorers from the magazine -- without having to leave the metro area.

The tasting runs 7 to 10 p.m. Thursday, April 30, at Navy Pier, 600 E. Grand Ave., and costs $225. A light buffet and a souvenir Riedel tasting glass are included. A portion of the proceeds benefits the Wine Spectator Scholarship Foundation, which supports scholarships and grants to students pursuing careers in the wine industry.

Tip of the toque: Congrats to chefs Stephen Henry of the Palmer House Hilton in Chicago and George Engle of CityGate Grille in Naperville for their wins over the weekend at the Family Counseling Service Food Fight.

Henry's pastry-wrapped braised duck with plum sauce won the judges' prize for the night, while Engle's braised short ribs and blue cheese gratin took the Peoples' Choice award. They were two of eight chefs who prepared signature dishes for a sold-out crowd of 270 guests at Piper Banquets in Aurora. Besides the incredible food, the evening featured a raffle and live auction.

"A lot of work went into this and it's been well worth it the guests are having a great time and supporting a great cause," said FCS executive director Eric Ward. He said the event is the organization's major fundraiser, bringing in 40 percent of its annual budget.

"For the Big Brothers Big Sisters program, this event is crucial to help us provide those services," Ward said.

Family Counseling Services has operated in Aurora for 90 years and provides a wide range of services to more than 4,000 people a year.


Here Are 18 Hearty Breakfast Ideas That Will Keep You Full All Morning Long

Ward off the seasonal chill with these rib-sticking breakfast and brunch favorites. They’re perfect for a celebratory weekend with friends and family in town — or to perk up those cold weekday mornings.

Poached Eggs with White Bean-Tomato Ragout
White beans simmered with pancetta, rosemary and fire-roasted tomatoes make an enticing base for poached eggs. Serve with thick slices of broiled country bread.
Smoked Salmon Frittata with Goat Cheese and Chives
Fold your favorite seasonal ingredients into fluffy eggs for a meal in a skillet. Here, delicate smoked fish is combined with tangy goat cheese and fresh, oniony chives.
Spiced Pecan Pumpkin Waffles with Homemade Pecan Maple Butter

Nothing warms up a chilly autumn morning quite like these spiced pumpkin waffles, which are easy to make using our mix. Here we top them with homemade pecan-maple butter, but you can substitute regular unsalted butter instead.

There are so many variations on the theme of eggs and tortillas that it’s hard to pick a favorite. When you want something especially hearty, try this version, which includes panfried potatoes. The fresh salsa is essential.

If you grew up eating plain French toast made from generic white bread, this decadent stacked version filled with cream cheese and marmalade is a revelation. To ensure the sandwiches cook through, first brown them on the griddle and then pop them in the oven to finish.


Crock-Pot Steel Cut Oatmeal

Warm and satisfying this oatmeal really sticks to your ribs and starts the say off on the right foot. You can really be creative and change the flavors up by adding in your favorite mix ins and toppings. Dried fruits, nuts, spices the possibilities are endless. This recipe makes a good 8 servings (because I have a large family) and is one of my go-to recipes for Sunday mornings when everyone is home. However on the weekdays when it is just the me and the three little kids I cut this recipe in half and cook it in my 3 quart crock-pot. I just start it the night before and wake up to breakfast already done. It’s like having a little kitchen fairy who cooks in the middle of the night. Which is lovely, because I hate cooking breakfast!

In the picture I used dried cranberries, chopped pecans and topped my oatmeal with a little honey and cream (decadent!)


SPICES + VEGGIES + SWEET POTATO FRIES

@jesswentbananas/Instagram

Instagrammer JessWentBananas takes her oats from drab and drool-worthy by adding ingredients like sautéed veggies, grated zucchini, leftover sweet potato fries and a generous serving of chili powder to her bowl. Not only does chili powder add a hot and spicy zing to the dish, but it also helps boost metabolic rate and decrease appetite. It's such a powerful waist-whittler, it's one of the Healthiest Spices on the Planet!


Cinnamon Toasted Pumpkin Pie Oatmeal.

I want to eat pumpkin pie oatmeal for breakfast, lunch and dinner. I mean, look at this bowl! Don&rsquot you?! Pretty sure that is going to be the year of cozy breakfasts for me. I know I just shared a pumpkin recipe yesterday. But I HAD to share this one with you too because I [&hellip]

I want to eat pumpkin pie oatmeal for breakfast, lunch and dinner.

I mean, look at this bowl! Don’t you?!

Pretty sure that is going to be the year of cozy breakfasts for me.

I know I just shared a pumpkin recipe yesterday. But I HAD to share this one with you too because I wanted to make sure you have every day of fall left to make this.

It is that good! This oatmeal is perfect for breakfast or lunch and if you’re really needing some comfort, dinner.

Also, don’t freak about the pumpkin shortage!

This oatmeal doesn’t use pumpkin puree, it uses pumpkin butter! Which is great news if you can’t find pumpkin puree. I also use pumpkin butter in my gooey pumpkin bars, so don’t worry about buying a jar and not using it up.

P.S. If you DO have pumpkin puree and want to use it, you totally can. You may need to add some sweetness to your oats in that case!

I’ve been obsessed with pumpkin butter for as long as I can remember. It’s always been a staple that we bought at american spoon!

And about a billion years ago I made these pumpkin chocolate chip cookies with pumpkin butter instead of puree. I was adamant to make a chewy pumpkin cookie and not a cakey one. I still love those cookies, but how hilarious is that now a decade later, I do want a cakey pumpkin cookie?!

When it comes to oatmeal, steel cut will always be my pick. Well, after overnight oats, that is. But steel cut just have SO much texture. They are so wonderfully chewy and when cooked, become incredibly creamy. They make such a classic bowl of oatmeal that I feel like I could eat it every morning.

Especially when it looks like this.

Now – I have made a version of pumpkin pie oatmeal before. This bruléed oatmeal served in a pumpkin is amazing – it’s just made with different oats! It’s a little fancier while this one is more… everyday oatmeal.

Now one of the reasons these ones are so delish is because we’re toasting them. We’re toasting the oats with a big pinch of cinnamon. Toasting them in BUTTER! You can also use coconut oil or your fat of choice, of course.

I liken this to toasting rice for risotto. It adds depth of flavor while at the same time, browning the butter a bit. Which obviously makes for the the perfect base of breakfast!

From there, the oats take about 15 minutes. Add in some water and milk, simmer and stir, and watch them become creamy and dreamy. Stir in the pumpkin butter and vanilla. Scoop them into a bowl and be the happiest!

I love to top these with whipped coconut cream. You can make your own from a can of refrigerated coconut milk or you can get a can of coconut cream and scoop it from there. The coconut cream is what really makes these taste like pumpkin pie. I am obsessed.

See, with the addition of pumpkin butter here, I don’t find that these oats need any sweetener. That will depend on the kind of pumpkin butter you use, of course. But the coconut cream also adds a hint of creamy sweetness. It’s perfect!


Oatmeal: Sweet or Savory

I always joke that if I had to choose my last meal on earth it would be oatmeal. I’m only half-kidding. Oatmeal is one of the most delicious and comforting foods for me. Plus it’s so easy to make, so healthy, and I love that it’s like a blank canvas: you can do oatmeal a million different ways.

I use either 100% Whole Grain Old Fashioned Oats, or Steel Cut Oats. You can also find gluten-free oats, if you desire, but I’d stay away from the quick cooking instant oats if you can. I find these varieties to be a little more processed with added ingredients that I could do without. Whatever oats you choose, just please, PLEASE do not use the packets of flavored instant oatmeal. That’s not oatmeal. That’s a packet of sugar and artificial flavoring with a few oats throw in. Eat them as a dessert if you must, but not for an eatable breakfast. In only a few more minutes, you can make delicious and nutritious oatmeal anytime. And if you like the pre-portioned convenience and portability of instant oatmeal, buy your old fashioned oats in bulk and then divide it up into baggies for the week or to take with you on the road (more cost effective this way too!).

Like I said, oatmeal is a blank canvas. You can add anything you like. Here are a few of my favorite combinations:

-Fresh berries (or dried) and nuts
-Apple or pear with cinnamon and walnuts
-Pumpkin puree, pumpkin pie spice, maple syrup and pumpkin seeds or pecans
-Banana and peanut butter (and maybe a few dark chocolate chips thrown in..)
-Cardamom, cinnamon, and coconut flakes
-Chopped dates and nuts

If you like your oatmeal a little sweeter, you can try adding any of the following to liven it up:
-Honey
-Maple syrup
-Chopped dates
-Sweetened protein powder (See note below!)
-Stevia
-Cinnamon or vanilla

Try adding one or more of the following to give your oatmeal an extra health punch:
-Ground flax seed
-Hemp seeds
-Chia seeds
-1 tablespoon coconut oil
-Sub half of the oats for cooked quinoa
-A dollop of plain Greek yogurt for added creaminess and protein
-A splash of milk of your choice
-Half a scoop of protein powder (look for the good all natural stuff! I prefer plant-based protein instead of whey or soy. A post on protein powders coming soon!)

Sometimes I want more a savory breakfast instead of something sweet. Well, have you heard of this new trend of savory oatmeal? It may sound weird, but give it a try. It helps not to think of it as oatmeal, since we are so accustomed to sweet oatmeal. Think of it more like a grain, such as rice or barley, but for breakfast. I find that the Steel Cut Oats work better for savory oatmeal, since the texture is more grainy than traditional oatmeal. Mixed with savory ingredients, it almost tastes more like quinoa or Bulgar rather than oatmeal. I always feel good about starting my day off with some greens and protein. But savory oatmeal makes an awesome lunch or dinner too! It’s even good cold, so it travels well for an easy, healthy meal on the go. Try some of these combinations in your savory oatmeal, or create your own! (Add a little salt and pepper or other spices if you like.)

-Chopped ham or lean ground turkey sausage and shredded swiss cheese
-Cooked kale and butternut squash
-Bacon (get the eatable stuff please!) with maple syrup OR shredded cheddar cheese
-Fresh figs or fig jam with a little bit of brie or other salty cheese
-Sauteed spinach, garlic, and sun-dried tomatoes
-Broccoli and nutritional yeast (don’t know what this is?? I’ll tell you soon–it’s one of my new found favorite ingredients!)
-Black beans, corn, avocado, and salsa
-Fresh basil and softened tomatoes (or tomato sauce), topped with parmesan or mozzarella cheese
-Sauteed veggies of any kind

Breakfast, lunch, or dinner: oatmeal is always my go-to for a quick, cheap, healthy, and delicious meal! What’s your favorite oatmeal add-in?


Watch the video: Recipes From Ireland - Traditional Irish Oatmeal Soup (November 2021).