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Photos: slow cooker apple cinnamon steel cut oatmeal

Inspired by this recipe we found on Pinterest (yes, I joined), we set out the crock pot last night to make some overnight steel cut oatmeal. It never occurred to me to make breakfast overnight, even though we’d made plenty of pulled pork in the crock pot.

The recipe is fairly simple: steel cut oats, butter, milk, cinnamon, brown sugar, apples, and salt (we skipped the flax seed). Pour together in the crockpot, stir, and leave it cooking on low overnight.

Steel cut oats are simply whole oats that are roughly chopped. This makes them ideal for an overnight recipe, because they take longer to cook. Instant oats would turn completely to mush.

For an incurable morning person like me (one who refills the kettle for coffee the afternoon before), this recipe appealed to the excitement of waking up with a hot breakfast ready to go.

We upped the butter and sugar quantities in the recipe, and I think that led to some excessive caramelization around the edges. Next time, we’ll try the suggested amounts. That said, this made a delicious and filling breakfast. Not too sweet, wonderful texture from the oats. I’m already looking for a morning to try it again. Great for Saturday mornings, or even to have a hot breakfast ready to start your Monday.

Photos: making huevos rancheros!

One of our traditions while on vacation is to experiment with different breakfasts, and today we decided to make a variation of huevos rancheros. We started out by sauteing green peppers, onions, and garlic (1 big onion, 2 peppers). Once those were fairly cooked down, we dumped four cans of black beans, liquid and all, and let those continue to cook down. We kept seasoning simple with a generous helping of Penzy’s salsa seasoning.

In a separate pan, we broke up a package of chorizo we bought from the grocery store, and essentially let that cook down.

In a third pan I made some sunny side up eggs.

And then we simply combined it! Big spoonful of the beans and veggies, topped with cheese and an egg. Scoop of the chorizo, and then salsa and guacamole on the side. It’s a great breakfast before a day at the beach!

Photos: pumpkin pancakes with bananas foster topping

In the midst of Snowblizzardpocalypse 2010 we, like many other Columbusites, wimped out and hunkered down for the weekend in our home. Saturday morning we made ourselves some pancakes for breakfast. We started with Trader Joe’s Pumpkin Pancake Mix (made with Snowville Creamy 2% milk, of course) and tried adding a bananas foster (sans alcohol) topping. The Trader Joe’s mix by itself is excellent – it smells like Lindsey’s Bakery pumpkin donuts when cooking. Pictured above is the brown sugar and cinnamon base for the bananas.

Bananas, sliced on the bias so you get long, thin pieces.

Butter, brown sugar, and cinnamon. I tried laying out the bananas in the pan. They cook quickly, and I left them too long, so they ended up mushy and not seared. Still, they didn’t taste too bad.

Pancakes in the pan. I love the color, even.

Finished product! We topped it with real maple syrup and a dash of powdered sugar. Overall, not bad. The bananas and pumpkin combo worked, although just slicing the bananas and putting them on the pancakes would be just as good.


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