Browsing Tag:

brown butter

Savory Japanese Oats

Savory Japanese Oats

“It’s a little too sweet. I’d like it better if it wasn’t so sweet.” “…Classic Grace.”

It’s a common dialogue between my friends and I. It’s also why I rarely order cocktails off a pre-made menu. Why I always opt to add my own sweetener to my yogurt. Order my coffee black. And prefer to make my own granola and salad dressings and desserts.

I don’t trust others to sweeten my food because it always turns out just “a little too sweet”! My friends would disagree with me on this. And I will agree to disagree, on most occasions.

Scallions

I’m not one of those puzzling non-dessert people. In fact, my sweet tooth can get a little out of hand sometimes. (Cue the disappearance of 1/2 of a dark chocolate bar  after intentions of only eating one square). But I do prefer everything on the bitter side. That means dark chocolate vs. milk. Froyo vs. gelato (a frequent trigger of that quoted dialogue above). Espresso vs. lattes. Beer vs. cocktails. Etc.

I love sugar. Just not in dominating amounts. Which means you’ll rarely find me ordering oatmeal at a restaurant because you’ll rarely find a restaurant serving oatmeal without sugar being the commander of its seasoning. (A spoonful of sugar’s needed to make the oatmeal go down? Some friends would agree with that too.)

Savory Japanese Oats

Often, I don’t want my oatmeal sweetened at all. My new obsession is savory oats, and if you haven’t tested this out yet, I recommend giving it a try.

Going the savory route creates a breakfast that feels so fresh and energizing, it’s hard to turn back. I know soy sauce on oats, and scallions too, might sound strange, but trust me on this one. It’s unique in all the right ways.

Purple Sweet Potato

Unique, kind of like purple sweet potatoes. Are these not gorgeous?! They’re totally worth the splurge at the grocery store if you can afford it, and also find them. To me, that smile that will come after piercing their just-baked skin and seeing their vibrancy is worth it alone.

Purple Sweet Potato

Yes, I play with my food sometimes.

Japanese Savory Oats

Here, the sweet potato adds a little sweetness that pairs well with the heat of the Sriracha and bite of the onion. Sesame and toasted nori continues to infuse the delicate oats so that each bite has a profusion of complimenting flavors. You could easily fry up an egg (or soft boil) and throw it on top for another dimension. Regardless, you’ll end up with an incredible, no-sugar-need bowl of oats that no one will say is “too sweet” and that everyone will say is pretty fantastic. And energizing, too.

Continue Reading…

Simple Pasta with Summer Squash and Spinach

Simple Pasta with Summer Squash and Spinach

Sometimes, nothing is more beautiful than a simple bowl of pasta.

It’s when I’m really hungry that these words couldn’t feel more true, and this time of year, that means after a long, hot summer run. After one of those, first I want watermelon. And then I want pasta.

Summertime (er, late springtime). It feels so good.

Simple Pasta with Summer Squash and Spinach

When the weather is nice, I spend a ton of time outside. More often than not, that means after work, I’m out strolling, cycling, running, or just hanging around until the sun just sets. I could be with my friends. I could be by myself. It doesn’t matter – when it’s warm out, I’m out. And I’m loving every minute of it.

However, this often leaves me locking up my bike at the end of the evening and heading inside with a sudden realization of hunger, and the urge to eat ASAP. Anyone else turn into a monster on occasion, too?

If so, you know that’s when simple recipes like this prove themselves to be rather handy.

Simple Pasta with Summer Squash and Spinach

Here, a quick saute of some onions, squash and spinach create a light and easy sauce for a meal you can make in under 30 minutes. It’s filling, yet not in the kind of way that will weigh you down on a balmy summer night, and is spruced up with parsley to make it feel extra fresh.

Simple Pasta with Summer Squash and Spinach

I don’t cook with a butter a lot, but I find that adding a Tbsp. to this enhances the inherent butteriness of yellow summer squash. Feel free to use all olive oil if that’s your preference. However, a little browned butter goes a long way to enrich the sauce, and pairs well with the lemony tones of the parsley.

Also, be sure to stick with angel hair or spaghettini when choosing your whole wheat pasta. While this sauce is certainly flavorful, it’s delicate, so to truly experience all of its nuances, a thinner pasta works best.

Pasta_SummerSquash_blog

Pair this with a side salad, and a cold beverage of your choice, and you create a no-fuss summer meal for any night of the week.

Continue Reading…