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Gluten-Free Brown Sugar & Cinnamon Oatmeal

Written on December 5, 2013 by Wannabe Chef in Breakfast

Breakfast is always my laziest meal of the day. More often than not I won’t spend more than 5 minutes getting it ready and spend another 5 eating it.

When I had to go without a microwave for a couple weeks last month it forced me out of my instant-microwaved oatmeal rut. Even still most mornings I spent 5 minutes cooking plain oatmeal while throwing on shoes and packing lunch. But some mornings I played around and made more delicious bowls using flavors and spices.

If you grew up enjoying Quakers instant oatmeal pouches, then you’ll love this. The taste and feel is the same, but making it yourself adds a special satisfaction and makes the whole bowl more hearty. You can use instant oats instead of thick-cut, just reduce the water accordingly and cook for less time.

Gluten-Free Brown Sugar & Cinnamon Oatmeal

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 1 serving):

1/2 cup thick-cut gluten-free rolled oats
2 heaping Tablespoons dark brown sugar
1/4 teaspoon cinnamon
pinch of salt
2/3 cup water
1/2 Tablespoon butter
Brown sugar for garnish

Method:

Combine the oats, sugar, cinnamon, salt, and water in a pot and stir gently.
Bring the water to a slight boil. Stir constantly so that the bottom doesn’t burn.
Keep stirring until the oats are cooked and stick will stick to your spoon.
Add in the butter and stir until it has completely melted.
Move to a bowl and garnish with extra brown sugar before serving.

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Holiday Vanilla Chex Mix

Written on December 2, 2013 by Wannabe Chef in Holiday, Snack

I don’t know about you but I usually don’t expect to like any cereal without “Chocolate” or “Reese’s” in its name—Those are just my personal preferences. But shockingly I’ve found a new favorite that doesn’t fit into either of those categories.

I got a box of Vanilla Chex back in September when they invited me to the Wine & Food festival. Skeptical, it took me a month or so to open it, but after I did I just kept eating it by the handful. The vanilla-coated Chex are surprisingly sweet and delicious. It’s impossible to stop after just one.

After I ate half the box, I felt like I should do something with the rest that’d be more exciting than handfuls of cereal. Since it’s (already) the holiday season, what better way to use it than make holiday Chex mix? The vanilla, cinnamon, almond, and chocolate flavors blend perfectly for an addictive and delicious party snack.

This recipe has you make your own cinnamon sugar almonds but you can cut out the cooking completely by buying flavored almonds at your specialty grocery store.

Holiday Vanilla Chex Mix

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

4 cups Vanilla Chex cereal
1 1/2 cups whole almonds
1/2 teaspoon cinnamon
1 Tablespoon oil
1 Tablespoon water
3 Tablespoons sugar
1 cup M&Ms

Method:

Preheat your oven to 300 degrees.
In a bowl, mix together the almonds, cinnamon, oil, sugar, and water until the almonds are covered and there’s no liquid on the bottom.
Pour the almonds in a single layer onto a non-stick baking tray and roast for 10 minutes or until the cinnamon sugar begins to clump on the almonds.
Remove the almonds from the oven and let them cool briefly.
In a clean bowl, combine the almonds, Chex cereal, and M&Ms and toss well before serving.
Keep in a sealed bag at room temperature when not enjoying.

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Peanut Butter Swirl Brownies

Written on November 25, 2013 by Wannabe Chef in Dessert

Everyone says it’s better to give than to receive. And I think that’s true; but getting gifts feels pretty awesome, too, right?

I saw a couple coworkers earlier this month enjoying Peanut Butter & Co peanut butter, so I tweeted them since they’re a company I love and have blogged for in the past. Not only did they tweet back but they were nice enough to give the office a bunch of jars to sample.

Since then, my coworkers have all been trying new flavors by the spoonful and finding new favorites that none of us want to share. I took a jar of Mighty Maple from our stash but plan on giving back by bringing these brownies into the office to share with everyone.

I made these with Mighty Maple peanut butter. You can make it using any flavor or brand of peanut butter(though Dark Chocolate Dreams certainly wouldn’t be a bad choice).

Peanut Butter Swirl Brownies

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients(Makes about 16 servings):

For the brownies:

4oz unsweetened baking chocolate
1/4 cup butter
1/2 cup peanut butter
1/2 cup whole milk
3/4 cup sugar
1/4 cup cocoa powder
1/2 cup all-purpose flour OR all-purpose gluten-free flour
2 eggs

For the swirl:

1/3 cup peanut butter
2 Tablespoons milk or cream

Method:

Preheat your oven to 350 degrees. In the microwave or over the stove, melt the chocolate, butter, peanut butter, and milk together into a smooth sauce.
Gently add in the sugar, flour, and cocoa powder and begin beating.
While beating, add in the eggs and beat well until the batter is smooth and silky.
Pour the batter into a 9-inch cake pan or similarly sized baking pan.
In a small bowl, melt the peanut butter and butter.
Beat the butter and peanut butter until smooth.
Pour the peanut butter sauce across the top of the brownies and swirl in using a fork or knife.
Bake for 20-25 minutes until the batter has set.
Remove from the oven and let cool before cutting.

And if you’re also a peanut butter fanatic, There’s still time to vote on the National Peanut Board’s app and be entered to win a peanut butter prize pack.

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Nutella Cranberry Sauce

Written on November 18, 2013 by Wannabe Chef in Dessert, Holiday

Cranberry sauce has always had an awkward place at the Thanksgiving table. Whether it’s homemade or canned, smooth or chunky, organic or not, no one ever quite knows whether to have it with dinner or dessert.

This cranberry sauce is unabashedly for your dessert menu. It’s tart, sweet, spicy, nutty, and a little citrusy—all the Thanksgiving flavors put into one. It might not sit well next to turkey and stuffing but serve it over some vanilla ice cream or chocolate pecan pie and everyone will love it.

Nutella Cranberry Sauce

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 2 cups):

1 12oz bag fresh cranberries
2 cups orange juice
1 cinnamon stick(optional)
1/2 cup + 2 Tablespoons Nutella
1/4-1/2 cup sugar

Method:

Combine the cranberries, orange juice, and cinnamon stick if using in a sauce pan. Add water just until the top cranberries begin to float.
Boil the cranberries covered for 10 minutes until they’ve popped. Drain most of the liquid from the pot leaving about 1/4 cup with the cranberries.
Pour the cranberries and remaining liquid into a food processor.
Add in the Nutella and 1/4 cup of sugar and begin blending.
Taste the sauce. Add more sugar for a sweeter Nutella flavor or keep as is for a more tart flavor.
Serve hot or cold with ice cream, pies, cobblers, and tortes.

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8 Healthier Thanksgiving Side Dishes

Written on November 14, 2013 by Wannabe Chef in Recipe Round-Up

It’s already November and Thanksgiving is quickly creeping up. Not quite as quickly as I thought evidently with my bus tickets booked for the wrong weekend, but quickly nevertheless.

I’m not someone who thinks eating healthy during the holidays has to be tough, especially if you’re the chef. It’s all about finding and making recipes that are satisfyingly delicious but also good for you and your family. Here are a few recipes to try that break out of the mold of white bread and buttery foods that will still fit in at the Thanksgiving table.

And I’ll apologize in advanced for some of the terrible photos these recipes have, especially the ones from 2 years ago. They’re in desperate need of a holiday makeover.

Instead Of Buttery Vegetables Try…

Maple Roasted Brussels Sprouts are a perfect sweet side dish with a lot of nutrients and fiber included.

Balsamic Brussels Sprouts with Red Wine have a tangier taste that adults will love. They’re especially good paired with the wine they’re cooked with.

Instead Of Traditional Stuffing Try…

Quinoa Stuffing(gluten-free/vegan) tastes just like traditional stuffing with all of the fixins but without the bread and empty carbs. It’s a great healthier option on the Thanksgiving table but even better heated up the next week for leftovers.

Roasted Broccoli Quinoa would be the health-nuts version of stuffing. It’s full of good carbs and a nutty flavor to satisfy.

Instead Of Mashed Potatoes Try…

Low-Fat Butternut Squash Casserole uses squash instead of potatoes but still has a creamy mouth-feel and savory taste to it.

Low-Fat Garlic & Herb Mashed Potatoes are a great substitution for regular mashed potatoes. The garlic and herbs add enough flavor that you’ll never know they’re made with Stonyfield yogurt.

Try Making Yourself…

Cranberry Sauce is a favorite of mine whether it’s homemade and intricately flavored or just from a can. This recipe’s for any cranberry connoisseur out there.

Vegetarian Buffalo “Chicken” Dip is something I recommend for any get together, holiday or not. It will always get eaten up.

Got a favorite holiday recipe with a healthy twist? Share it in the comments below to help inspire other readers.

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Savory Cinnamon Rice and Chickpeas

Written on November 11, 2013 by Wannabe Chef in Side Dish

I love cinnamon in just about any dessert this time of year, or sprinkled on top of coffee or into yogurt. But it’s not used as much in savory dishes as it should be.

Just a little bit of cinnamon and nutmeg make simple rice into a perfect seasonally spiced rice pilaf. You’ll be surprised how much this rice smells like a snickerdoodle cookie but tastes earthy and subtle.

If you want to take this recipe to the next level, roast the chickpeas while the rice is cooking to add a chewier texture and garnish the dish with salted pumpkin or sunflower seeds on top of extra sour cream.

Savory Cinnamon Rice and Chickpeas

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

2 cups uncooked brown rice
3 1/2 cups vegetable stock
1 teaspoon dried tarragon
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon paprika
1 Tablespoon honey
1 Tablespoon sour cream or butter
2 15oz cans chickpeas, drained and rinsed

Method:

In a rice cooker or over the stove, combine the brown rice and vegetable stock and boil until the rice has cooked.
add the rest of the ingredients in with the cooked rice and mix well.
Season with extra salt and pepper to taste and serve hot.

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Seasoned Baked Tortilla Chips

Written on November 5, 2013 by Wannabe Chef in Snack

Do you know where you can find the best deal in New York City? It’s not in Manhattan—it’s sure as hell not in Times Square—, it’s at the C-Town grocery chain where you can get 36 corn tortillas for 99 cents. Less than 3 cents a tortilla—how can you go wrong?

I couldn’t make enough tacos and quesadillas to use these up so I decide to make nachos instead. I’ve made hint of lime chips before and these were just as easy. They have a nice subtle flavor to have on their own, but pack a real spicy punch dipped in salsa or guacamole.

The trick to getting these irresistibly crispy is leaving plenty of room for them to bake on the trays. Overcrowding a tray will make some of them chewy and others burnt, so break it up into two baking sessions if you have to.

Baking these means they’re free of the unhealthy frying fats, which makes them perfect for smothering in healthy fats like avocado and shredded cheese(just kidding(sort of)).

Seasoned Baked Tortilla Chips

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes about 6 servings):

10-12 corn tortillas
3 Tablespoons oil
1 teaspoon salt
3/4 teaspoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder

Method:

Preheat your oven to 350 degrees.
Line two baking trays with non-stick foil or paper.
Cut a stack of the tortillas with a long, sharp knife across and then perpendicular, then two times on the diagonals to make 8 stacks of equally-sized chips.
In a large bowl, toss the soft chips with the rest of the ingredients until they’re evenly covered.
Spread the chips out in a single layer on the baking trays.
Bake the chips for 10-15 minutes until slightly browned and crisp.
Remove the chips from the oven. Let them cool slightly before serving.
Serve with salsa, guacamole, sour cream, or dip.

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Thai Reese’s Puffs Peanut Butter Sauce

Written on October 28, 2013 by Wannabe Chef in Entree, Sauce

When I was at the Wine & Food festival, I was lucky enough to meet Justin Warner after his demo. Justin has made a number of sweet and savory recipes for General Mills using their Big G cereals in unexpected ways(here’s the blog post featuring those).

Jason from General Mills sent me some of their cereals along with some unusual ingredients Justin would go crazy with. At first I wasn’t sure how to use some of them(a pestle and mortar? sriracha sauce?), but then it hit me: A Thai sauce with Reese’s Puffs.

It’s not as crazy as it sounds; a lot of the ingredients in Reese’s Puffs are found in regular sauces: Corn starch is a common thickening agent; sugar can be just as important as salt for bringing out flavor profiles; even chocolate is used to add a richness and depth to tomato sauce.

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As with any sauce you should taste as you go along and add salt and seasoning to adjust it to your taste. For a lower-fat version, use cartoned coconut milk or almond milk.

Thai Reese’s Puffs Peanut Butter Sauce

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes enough for 2 servings):

3/4 cup Reese’s Puffs cereal
1/3 cup soy sauce or gluten-free tamari
1 Tablespoon sriracha
2 Tablespoons honey
1 Tablespoon peanut butter
1/3 cup coconut milk

Method:

Combine all of the ingredients in a food processor or high-speed blender.
Blend until smooth.
Add to sautéed vegetables and tofu or chicken.
Heat the pre-cooked vegetables, chicken, or tofu in the sauce until it is warmed through.
Serve hot.

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Healthy Black Bean Quesadilla

Written on October 24, 2013 by Wannabe Chef in Breakfast, Entree

The saddest thing about moving to a new city besides leaving behind friends and family is always leaving behind good restaurants. There are always a few dished you just can’t find anywhere else and you don’t know what to do about it.

Last time I was in Providence I had huevos rancheros with a black bean quesadilla, ancho-chili sauce and home fries for brunch. It was delicious and something I probably won’t find anytime soon, so this has been the closest I’ve come to tasting it again. If you’re staying in on a weekend morning and need something to hit the spot this might be as good as you’ll get without ordering takeout.

This recipe for quesadillas is a little different from what you’d normally get since it uses corn tortillas instead of flour ones keeping it gluten-free. The ingredients are also a little healthier than others; for a more traditional recipe use twice as much cheese and half as much beans.

Black Bean Corn Quesadilla

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients(Makes 1 serving):

2 corn tortillas
1/2 cup black beans, drained and rinsed
1/4 cup pepper jack cheese
Salsa
Sour cream
Guacamole

Method:

Heat a frying pan over medium heat.
Warm the tortillas in the frying pan in a little oil to keep them from sticking.
Move the tortillas to a plate.
Heat the black beans in the pan with a little oil to take out some of the moisture. Season them with salt or spices if desired.
Add the cheese in with the black beans and keep moving them to prevent them from sticking to the pan.
When the cheese starts melting, move the black beans onto one of the tortillas. Place the other one on top.
Serve with salsa, sour cream, guacamole, and any other toppings you’d like.

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#NYCWFF 2013

Written on October 21, 2013 by Wannabe Chef in Just Photos, Miscellaneous

Unpictured: Anne Burrell, Sunny Anderson, a stocked swag bag, a wine glass necklace, some Instagrams, a handshake with Justin Warner, a ton of sampling and 3 trips to Tito’s Vodka’s booth.

Thanks so much to Shelly and Erin and the Big G cereals team at General Mills for the invite and showing me around the festival! It was a great reminder of why I love food blogging and I can’t wait to get cooking with some unique ingredients.

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