BAKED OATMEAL with PECANS

                        This book made me want to visit Africa, especially the Great Rift Valley: 

"Deep in the heart of this great continental divide the grasses waved, an immense green carpet dotted with animals . . . I heard nothing but the long rush of wind up from the valley floor.  It carried with it every promise of Africa . . ."

                                                           ***************

BAKED OATMEAL BREAKFAST

3 cups oatmeal

3/4 cup golden brown sugar

1 tsp baking powder

¼ tsp salt

1 tsp cinnamon

1/3 cup butter

2 eggs

1 cup milk

1.     Preheat oven to 350.

2.     Grease a 9-inch square pan (or a 9x6 pyrex baking dish)

3.     Stir together all dry ingredients in large bowl.

4.     Melt butter in medium bowl in microwave and stir into dry ingredients.

5.     Beat eggs in that same medium bowl and stir in milk.  (Saves on washing up)

6.     Stir into dry ingredients.

7.     Bake uncovered for 25 minutes. 

8.     Serve hot with milk.

 

POSSIBLE VARIATIONS

1.       Add ½ cup chopped nuts: pecans or walnuts or almonds.

or

2.     Reduce sugar and add 1/3 cup chocolate chips plus 1 tsp chopped orange peel.

BAKED OATMEAL with PECANS

Bryan was going hiking with Kathleen and she suggested putting nuts into oatmeal to give him a substantial breakfast.

It's great with milk.  

If you're having trouble getting kids to eat breakfast, you might consider serving this with ice cream.  It's extra delicious that way!

 

PIZZA with AVOCADO SALAD

 

                                                                       August, 2021

PIZZA with SPINACH, FONTINA, & PROSCIUTTO COTTO

 

Garlic, one large clove

1 tbsp olive oil

 

Spinach, fresh, a bunch

Olive oil: 1 tbsp

1/8 tsp salt

1/8 tsp pepper

 

Red pepper flakes

Prosciutto Cotto: 125 g

Fontina Cheese: 134 kg

 

1.      Chop garlic finely.  Add to 1 tbsp olive oil.  Set aside.

2.      Wash spinach.  Chop big leaves in half.  Chop stems into ½ inch lengths.

3.      Heat oil, pepper, salt and spinach together just until spinach wilts.   Set aside.

4.      Grate cheese.

5.      Cut prosciutto into large pieces.

6.      Spread olive oil and garlic onto partially cooked pizza dough.

7.      Sprinkle with red pepper flakes.

8.      Distribute spinach and prosciutto.

9.      Top with fontina. 

 

SERVE WITH:  Avocado and Tomato Salad

1 medium tomato

Canola oil

1 lime

1 tsp salt

½ tsp pepper

2 tbsp olive oil

3 green onions

1 tbsp parsley, chopped

Lettuce

1 red bell pepper

2 small avocados

 

1.      Preheat fry pan. 

2.      Halve tomato.  Brush with oil.  Season with salt and pepper.  Cook in preheated pan for 2 minutes until beginning to soften and char.

3.      Chop tomato finely.  Put in small bowl.  Add juice of one lime.  Add 1 tsp salt, ½ tsp pepper, and 2 tbsp olive oil.  Set aside to be dressing.

4.      Wash and cut up enough lettuce for guests.  Put in covered bowl.

5.      Wash and cut up green onions.  Add to salad bowl. 

6.      Chop parsley.  Add to salad bowl.  Put in fridge.

7.      Roast bell pepper at 500 until blackened (just before prebaking pizza crust).  Chop into small squares and add to salad bowl.

8.      Chop avocado and add to dressing.

9.      Stir dressing  into salad just before serving.