Two Minute Pumpkin Pie Oatmeal

A creamy and filling oatmeal that tastes like pumpkin pie and takes only 2 minutes. It’s dessert for breakfast!

Pumpkin Pie oatmeal bowl 5It’s PUMPKIN SEASON! That also means that it’s getting cold out.  Like real cold, real fast.  This weekend we saw the first flurries in Boston.  Did you get snow?  Ah!  get ready.  With all this cold weather, it really makes me want something warm for breakfast.  Cold cereal, or a quick muffin won’t do. I need something that will warm me up AND fill me up and take less than 5 minutes to make. As I’ve said before, I have a bit of a sweet tooth when it comes to breakfast.  I made two pumpkin pies last week.  One was for a work Halloween party and the other was a test pie that my Taller Half and I enjoyed for most of the week. The pumpkin pie was delicious, and it went GREAT with my morning coffee.  I figured, hey, I’m eating a vegetable for breakfast.  But I know pie is not really a wise breakfast option if I want to fit into a wedding dress in May. That’s when I came up with this little biddy.   Pumpkin Pie Oatmeal.

20141030-221157-79917429.jpgThe stars of this oatmeal include:

  • Quick Oats
  • Milk
  • Brown Sugar
  • Pumpkin puree
  • Cinnamon/pumpkin pie spice
  • Biscoff Spread (or Cookie Butter)
  • Toasted walnuts (optional)

And the best part (besides how creamy and pumpkin-y it tastes) is how quick it is to make.  It only takes 1 minute to assemble and 1 minute to cook in the microwave!  Check it out – delicious pumpkin pie oatmeal in a DASH.

20141030-221225-79945597.jpgMeasure our your oats

20141030-221226-79946313.jpgAdd milk (or water, if you prefer) and pumpkin puree

20141030-221226-79946973.jpgAdd the spices and brown sugar.  Then microwave for 1 minute.

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To finish off this filling Fall breakfast, stir in some Biscoff spread (or Cookie Butter).  The Biscoff spread gives the oatmeal that “graham cracker crust” taste.  AND it makes the oatmeal extra creamy.  Do I even need to give these reasons? Biscoff ALWAYS makes everything better. Don’t believe me? Check it out herePumpkin Pie oatmeal bowl picI LOVE dessert for breakfast, especially when it’s not actually dessert AND has a vegetable int it!  Since this only takes you two minutes to make, you have some extra time.  So go ahead, sit down and enjoy your creamy and healthy pumpkin pie (oatmeal) for breakfast. 

20141030-221155-79915931.jpgRecipe: Two Minute Pumpkin Pie Oatmeal

Yield: 1 serving

Time: 2 minutes

 

Ingredients:

  • 1/4 cup of Plain Quick Oats (the kind that cooks in 1 minute)
  • 1/3 to 1/2 cup milk  (or water – depending on how thick you like your oatmeal)
  • 1 Tablespoon of pumpkin puree
  • 1/8 teaspoon of pumpkin pie spice**
  •  Sprinkle of cinnamon**
  • 1 teaspoon of brown sugar  (If you want it sweeter – just add more)
  • 1 teaspoon of Biscoff Spread
  • 3 Toasted walnuts (for serving, optional)

Instructions:

In a microwave safe bowl, add oats, milk, pumpkin, pumpkin pie spice, brown sugar. Stir everything until combined.  Microwave for 1 minute.  Stir in Biscoff Spread and top with toasted walnuts, if desired.  Enjoy!

*** I really like cinnamon and usually add a sprinkle of cinnamon along with the pumpkin pie spice.  Pumpkin pie spice works best in this recipe, but if you don’t have pumpkin pie spice, you can substitute cinnamon, cloves and nutmeg.  I would do a 1/8 tsp of cinnamon, and a light sprinkle of cloves and nutmeg.  Adjust spice to your liking.

 

I really like Oats.  Do you? Check out my other recipes using oats:

No-Bake Butterscotch Oatmeal Bars

No-bake Butterscotch Oatmeal bars.jpg

Maple Pecan Quinoa Granola

Maple Pecan Quinoa Granola

Chocolate Coconut Granola

Chocolate Coconut Granola

Maple Walnut Apple Crisp

Maple Walnut Apple Crisp

Peanut Butter Banana Oatmeal Muffins

Peanut Butter Banana Oatmeal Muffins.jpg

Strawberry-Glazed Salmon

Sweet, juicy and baked with berry goodness! A healthy and delicious dinner that is on the table in 30 minutes.  Delicious dinner in a Dash!

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Are you ready for a strawberry treat that you can eat for dinner?  If you have eaten salmon before, you may have had maple-glazed salmon, orange-glazed salmon or honey-glazed salmon.  Allow me to introduce you to their sweet, juicy, slightly spicy, delicious and much better looking cousin, Strawberry-glazed salmon. 

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This salmon is made with a quick homemade strawberry glaze that is studded with garlic, crushed red pepper flakes and a touch of salt. Bake at 400 for about 20 minutes (the cooking time may vary depending on how thick the salmon is) and enjoy!

This summer has been packed with fun.  I’ve been to two beautiful, fun weddings, vacationed with my family + adorable nieces and nephew on Cape Cod (Happy was there!) and moved in with my Taller-half!  One thing I didn’t get to do this summer was go strawberry picking. But I made up for it by buying strawberries by the 3lbs and made this strawberry-glazed salmon 3 TIMES in two weeks.  Yeah, it’s that good.

I also made a strawberry cucumber salad with a balsamic lime vinaigrette to go along with it. (recipe coming soon!)

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Did you miss all the strawberries this season?  No worries, you can use frozen berries for this too! Never cooked fish before?  This is the time to start! This recipe is perfect for beginners and can be enjoyed by all.

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This simple recipe starts by preparing the glaze. This glaze is easy and quick and makes all the difference! In a small saucepan, add sliced strawberries, water, sugar, garlic, salt and crushed red pepper flakes. Cook this on low heat for about 10 minutes, until all the sugar is dissolved.  I used raw sugar, but you can use white sugar or even brown sugar.

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Place salmon in a baking dish and carefully pour the hot strawberry glaze over the salmon. Note: The baking dish I used below (9×13 inch) here is too big and the glaze will burn a bit – this can be avoided by adding a little water to the pan halfway through baking. Two pieces of salmon (~5-7oz each) fit nicely in a square 8×8 inch pan.

Strawberrry glazed salmon.jpgBake salmon for 20 minutes, or until salmon is flaky.  If you are not sure you can use a meat thermometer to measure the internal temperature of the thickest portion.  It should read 140F/60C

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Serve with a salad and enjoy!  Strawberry goodness.  Healthy and light.  It’s the perfect end of summer meal.

Recipe: Strawberry-glazed salmon

Serves: 2 (This recipe can easily be doubled, tripled…)

Time: 30 minutes

Ingredients:

  • 6 strawberries, sliced
  • 2 tablespoons of raw sugar (white granulated sugar or brown sugar can  be substituted)
  • 1 tablespoon of water
  • 1 clove of garlic, minced
  • 1/8 teaspoon of crushed red pepper flakes
  • sprinkle of salt
  • 2 skinless salmon fillets (5-8 oz each)

Instructions:

Preheat oven to 450 degrees F

Spray an 8×8 inch baking dish with non-stick cooking spray and set aside

Make the Strawberry Glaze:
In a small saucepan, add the strawberries, sugar, water, garlic, salt and crushed red pepper flakes.  Cook on low heat, stirring frequently until all the sugar is dissolved and the strawberries are soft, about 10 minutes.  This mixture can burn easily, so be sure to keep an eye on it.

Place salmon in prepared baking dish.  Carefully add hot strawberry glaze over the salmon. Using a spoon, gently spread and press the glaze on the salmon.

Bake at 450 degrees F for 20 minutes** (time will depend on the size and thickness of the fillets) or until salmon is opaque throughout and flaky.  You can also use a meat thermometer to measure the internal temperature of the thickest part of the fish.  The temperature should be 140F or 60C.

Serve the salmon warm.  Salt and pepper the salmon, to taste.

**About halfway through cooking, check on the fish.  If the pan is too large, the glaze will burn.  If this is happening, just add a little water to the dish, enough to make a very thin layer on the bottom.  This will prevent burning and de-glaze the dish.  

*** The salmon can be served with more glaze on top.  Just double the glaze recipe and upon serving,  top with more warm glaze.

5 Ingredient Toasted Pearl Couscous

A tasty dish filled with veggies and done in 30 minutes using a whole grain that looks like little pearls. So cute.

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Sorry for those of you who received the teaser email last night with an incomplete post.  My butterfingers hit “Publish” instead of “Save”  and emails automatically went out (a bloggers nightmare) Ahh!  

Today I’m sharing a recipe using pearl couscous.  If you don’t know what this is, it is also known as Israeli couscous and are small balls of wheat or semolina flour.   They have a slightly chewy texture – and when toasted, like I do for this dish, they have a subtle nutty flavor.  It’s a nice alternative to rice or pasta.  It can be found near the rice in most grocery stores.  Or if you’re lucky, you can buy it from the bulk bins.  This dish can be used as a side dish or a light main dish (feel free to toss in beans or your protein of your choice) – perfect for all you Meatless Monday folks!

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Grape Tomatoes were on sale last week. $0.88 a pint!! That’s CRAZY! So, naturally, I went crazy and bought 4 pints of grape tomatoes. After inhaling two pints raw, I wanted to enjoy the others cooked. My favorite way to cook grape tomatoes is to roast them. It makes them even sweeter, and doesn’t require you to do much to them. I just plop some chopped garlic in the baking dish, sprinkle some olive oil, salt and pepper and bake at 425 for 20-30 minutes and TADA!  EVEN SWEETER grape tomatoes. Yum.  This is also a great way to use grape tomatoes that are starting to wrinkle and not look so “salad fresh”.

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While your grape tomatoes are roasting, you can toast and cook the couscous.  Toasting really brings out a nutty flavor and is a small extra step that is totally worth it.  To toast the pearls, simply saute them with olive oil in a saucepan on low-medium heat, while stirring for about 5-10 minutes until the couscous is lightly browned. Then add your liquid and frozen vegetable of choice ( I threw in some frozen spinach) and simmer for 10 minutes, until all the liquid is absorbed. Add the roasted grape tomatoes and their juices to the cooked cousous. Then add a little water to the baking dish to deglaze it (which will get all the roasty deliciousness out) and add it to the cooked couscous and dinner’s ready!

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In 30 minutes and 5 ingredients (not including olive oil and salt pepper) you have a delicious vegetable filled side dish that is nutty and full of grape tomato sweetness.

 

Recipe: 5 Ingredient Toasted Pearl Couscous 20140519-065127.jpg

Time: 30 minutes

Serves: 4 as a side dish, 2 as a light main dish (this recipe can be easily doubled, tripled, quadrupled…)

Ingredients:

  • 1 pint of grape tomatoes
  • 2 cloves of garlic, sliced or roughly chopped
  • 2 tablespoon of olive oil, divided
  • 1 cup Pearl Couscous (Israeli Couscous)
  • 1 1/4 cup of chicken broth (or vegetable broth)
  • 1 cup of frozen chopped spinach (or frozen veggie of your choice)
  • salt and pepper, to taste
  • Mozzarella or Parmesan cheese for serving (optional)

Instructions:

  1. Preheat oven to 425 degrees F.  In a oven safe baking dish, toss grape tomatoes with 1 tablespoon of olive oil, garlic and a sprinkle of salt and pepper. Bake for about 20 minutes or until tomatoes start to caramelize.
  2. Add the remaining oil to a medium saucepan.  Over low to medium heat, add the couscous and cook, stirring for about 5-10 minutes, until light golden brown.  Add the broth and frozen spinach and bring to a boil.  Immediately, reduce heat to simmer, cover and cook until all the liquid is absorbed, about 10 minutes.
  3. Add cooked grape tomatoes plus their juices to the cooked couscous. You may remove the garlic or smash up and add to the couscous (depending on how much garlic flavor you like) De-glaze the baking dish with a tablespoon or 2 of water and add to the couscous. Add salt and pepper to taste. Serve warm with a sprinkle of cheese.

* Garbanzo or cannellini beans go really well with this dish if you are looking to serve as a main dish and want some extra protein. Just toss in after the couscous is done cooking.

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Want more quick veggie dishes? Click on the Vegetarian Link on the top menu or try one of my favorites below!

Vegetarian Orzo Parsley Salad Orzo Parsley Salad.jpgSpicy Avocado Egg SaladSpicy Avocado Egg Salad.jpgSpanish Tortilla with Baby Spinach and Red Bell PepperSpanish Tortilla.jpg