Sweet Potato Baked Oatmeal
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This month’s baked oatmeal flavor is inspired by my absolute favorite Thanksgiving dish – sweet potato casserole. When brainstorming baked oatmeal recipe ideas for November I thought, why not take the main flavors from my favorite dish and turn them into a baked oatmeal? Now I get to enjoy one of my holiday faves all year long… and for breakfast, nonetheless. Baked Oatmeal FAQsBefore we dive into the recipe, I wanted to address some FAQs I’ve been getting about baked oatmeal! Why almond milk? I personally love the flavor and nutrition stats for almond milk. That said, you can absolutely swap in your preferred milk of choice. Cow’s milk, cashew milk, oat milk, rice milk, soy milk… really any type of milk will work for baked oatmeal. Why rolled oats? Rolled oats absorb more liquid than other types of oats and hold up well during cooking. I would not recommend using different oats unless the recipe calls for a specific kind of oat. I do have a delicious baked steel cut oatmeal recipe! Can I prep at night and bake in the morning? Yes, you can totally do this to save on time, but I personally like to prep and bake it all at once because the oats do tend to soak up quite a bit of the milk overnight (kind of like overnight oats). If you don’t have a choice and need to prep the oatmeal bake ahead of time, that’s fine. It might just seem a little bit drier than normal after baking. If this happens, just serve with a splash of milk. Another prep-ahead option is to combine all the dry ingredients in a bowl and combine the wet ingredients in a separate bowl the night before. The morning of, simply mix the two together, pour into your baking dish and bake! Crispy Oatmeal Pecan ToppingIn my opinion, the topping is what makes sweet potato casserole so yummy, so of course I had to include it in this baked oatmeal recipe. The oatmeal topping is made of coconut sugar (or brown sugar), chopped pecans, rolled oats and coconut oil. Mix the ingredients together and sprinkle on the oatmeal bake before baking. The end result will be a crispy, crunchy topping that’s simply irresistible. Flavor VariationNot a sweet potato fan? You can use pumpkin instead! Use 1 cup of pumpkin puree (not pumpkin pie filling) in place of the mashed sweet potatoes. Mmm… Love Baked Oatmeal? Try These Other Flavors:
If you make this sweet potato baked oatmeal please leave me a comment and star rating below letting me know how it turns out. This feedback is super helpful for me and other EBF readers who are thinking about making the recipe. PrintSweet Potato Baked Oatmeal
DescriptionInspired by my favorite fall casserole, this sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping. It’s also vegan and gluten-free. Ingredients
Topping
Instructions
Notes
Nutrition
Keywords: sweet potato baked oatmeal The post Sweet Potato Baked Oatmeal appeared first on Eating Bird Food. Recipes via Eating Bird Food https://ift.tt/1L45wsH November 27, 2019 at 07:07AM #recipies
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Clam Chowder with Corn
https://ift.tt/35Dhqc6 Repeat after me: “Chow-DAH!” That’s the way it should be said if you are anywhere in the vicinity of New England, which is the birthplace of this wonderful clam stew. The word “chowder” is thought to have been derived from “chaudière,” an old French term for cauldron, or a big cooking pot. What Goes Into Clam Chowder?Traditionally, chowder is made with salt pork, onions, potatoes, milk or cream, butter, and fish like cod or haddock, or clams. Many of the older recipes add some wine (Madeira) as well. There’s a wonderful website I recommend called The New England Chowder Compendium which showcases a collection of historical chowder recipes dating back to the 1700s. Chowder is one of those things that is made in many different ways, and pretty much everyone thinks their way is best. It’s worth noting that the variations of this stew go back hundreds of years! Clam Chowder with CornOn one of my many visits to New England, we sampled clam chowders at practically every stop. The best chowder we had was in a little coffee shop in Concord, Massachusetts. The soup was creamy, but not overly so (some clam chowders can be such cream bombs), thickened a little with flour but not too much, and had tasty chunks of salt pork, along with chopped clams and lots of corn. I loved it! Corn isn’t usually included in clam chowder, but believe me, it’s fabulous. The recipe that follows below is my take on this clam chowder, with plenty of suggestions for substitutions. Even my father, who insists he doesn’t like clam chowder, loved this soup. Consider the recipe a guideline, and play with it to your liking. What Kind of Clams to Use for ChowderClam chowder is best made with fresh clams (quahogs or cherrystones), but if you don’t have access to fresh clams, you can use clam juice and canned chopped clams. If using canned clams, skip steps 1 and 2 of the recipe, and use 16 ounces of clam juice, and 1 1/2 to 2 cups of chopped clams, saving the liquid from the cans to add to the clam juice. What Can I Substitute for Salt Pork?Salt pork is traditionally used in chowder; it’s like salty slab bacon that hasn’t been smoked. You can easily substitute it with pancetta or bacon. If you don’t use salt pork, you may need to add more salt to the soup. If you use bacon, you’ll add a smoky note to the soup. How to Thicken Clam ChowderIn this recipe I am using a scant one tablespoon of flour to help thicken the soup. Some people prefer their chowder to have a thinner soup base, if that’s you, please feel free to leave out the flour. If you would like your soup to be more thick, add more butter and an equal amount of flour in step 5, up to 1/4 of a cup. How do you like your clam chowder? Please let us know in the comments. Storing Clam ChowderEat your clam chowder within a 1 to 3 days — seafood doesn’t last as long! We do not recommend freezing this soup. More Great Chowder Recipes!Updated November 26, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe. Clam Chowder with Corn RecipeThis recipe uses fresh clams. If you don't have access to fresh clams, you can use clam juice and canned chopped clams. In that case, skip steps 1 and 2 and use 16 oz of clam juice, and 1 1/2 to 2 cups of chopped clams, saving the liquid from the cans to add to the clam juice. Salt pork is traditional; it's like slab bacon that hasn't been smoked. You can substitute with pancetta or bacon, though bacon will give the soup a smoky flavor. If you don't use salt pork, you may need to add more salt to the soup. The flour is a thickener. If you are cooking gluten-free or want a thinner consistency to your soup, leave it out. If you want a thicker soup, add more fat and an equal amount of flour, up to 1/4 of a cup. Ingredients
Method1 Clean and prep clams: Rinse and scrub the clams to remove any dirt. Place clams in a bowl, cover with cold, well salted water and refrigerate for 30 minutes to an hour. This will allow the clams to expel some of their grit into the water. Discard any broken clams or clams that are open and do not close when you touch them. 2 Steam the clams: Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil. Let the clams steam until they all open up, 5 to 10 minutes. The steaming water may foam up a bit; just watch so it doesn't overflow. Use a slotted spoon to remove the clams from the pot to a bowl. Strain the remaining clam steaming liquid through a fine mesh sieve to catch any grit, and reserve. You should have 2 to 3 cups of clam liquid. Separate the clams from the clam shells. Discard the shells. Roughly chop the cooked clams. You should have 1 1/2 to 2 cups of chopped clams. 3 Brown the salt pork: Place the salt pork and butter or oil in the bottom of a large, thick-bottomed pot. Heat on medium and brown the salt pork. (Note that if you are using salt pork that is mostly fat, you won't need any additional fat from butter or oil, but you might want to put a little water in the pan to help render the fat from the salt pork.) 4 Add onion: Add the chopped onion to the pan, and cook, stirring occasionally, until the onions are translucent, about 5 minutes. 5 Add flour, let cook, then add wine: Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two. Slowly add the white wine to the pot, stirring after each addition. 6 Add potatoes, clam steaming liquid, spices: Add potatoes to the pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup of water. The liquid should cover the potatoes. If not, add a little more water or clam cooking liquid. Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer. Cover and cook for 10 minutes, then add the corn (if using) and cook for 5 minutes more, or until the potatoes are cooked through. 7 Heat cream: While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy. 8 Add clams, stir in cream: When the potatoes are tender, add the chopped clams and turn off the heat under the soup. Slowly stir in the heated cream. Adjust seasonings. Stir in the fresh parsley. Note that if you simmer the soup after the cream has been added, the soup may curdle. This is why we turn off the heat before adding the hot cream. Serve with oyster crackers or rustic bread. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Recipes via Simply Recipes https://ift.tt/2F9fkDA November 26, 2019 at 04:07PM #recipies
All the “Friends” Thanksgiving Episodes
https://ift.tt/2OKS1GE For your holiday week enjoyment, here are all the “Friends” Thanksgiving episodes. Ok, truth be told, I’m writing this post to remind myself which episodes to watch. So no one told you life was gonna be this way. (clap, clap, clap, clap) You see, last year, on Thanksgiving night, stuck inside from bad air quality... The post All the “Friends” Thanksgiving Episodes appeared first on HealthyHappyLife.com. This is a summary, images and full post available on HHL website! Recipes via HealthyHappyLife.com https://ift.tt/2X1PMCd November 26, 2019 at 03:40PM #recipies
Creamy Pumpkin Ginger Soup
https://ift.tt/2XOedDG This Creamy Pumpkin Ginger Soup is the perfect cozy, fall soup made creamy without adding any cream. Instead, the vegetables and Greek yogurt thicken it!
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Sweet Potato Pomegranate Crostini |
Cauliflower Soup |
Butternut Hummus with Feta & Pomegranates |
Rice Pilaf with Pomegranate Arils |
Butternut Squash Salad |
Fall Farro Salad w/ Halloumi & Pomegranates |
The post Baked Brie with Pomegranates appeared first on Love and Lemons.
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November 26, 2019 at 08:14AM
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This easy Sweet Potatoes with Marshmallows recipe is the perfect dish to keep the magic of the holidays, alive and well, via your dinner table. There is only one time of year I would ever think of adding marshmallows to my sweet potatoes. Thanksgiving time of course! Sweet potatoes are one of my all time... The post Sweet Potatoes with Marshmallows appeared first on HealthyHappyLife.com.
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November 25, 2019 at 07:30PM
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Happy Thanksgiving week! I’m popping in to post some Thanksgiving Week Resources for you. Today’s post features my personal favorite recipes of 2019. I have been in the kitchen a lot the past few weeks, revamping old recipes and creating a few new ones, so this post will highlight all those favorites for you. My... The post Thanksgiving Week Resources appeared first on HealthyHappyLife.com.
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November 25, 2019 at 02:43PM
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These cranberry energy bites are the perfect easy snack. Made with just 7 simple ingredients including almonds, cashews, dates and dried cranberries.
It’s been a minute since I shared a recipe for energy bites! Energy balls are one of my favorite healthy snacks. They’re similar to granola bars but a little more fun to eat in my opinion. I like to keep them in the fridge or freezer and grab a couple any time I need an afternoon snack or a healthy breakfast.
So what’s the deal with energy balls? Why are they such popular snacks? For one, they are typically gluten free and dairy free. They are protein packed and loaded with healthy fats thanks to the nuts so they actually satisfy your hunger and keep you full for longer than a half hour.
Ingredients in Cranberry Energy Bites
- raw almonds
- raw cashews
- Medjool dates
- dried cranberries
- vanilla
- lemon or orange juice
- sea salt
I kept this recipe fairly straight forward, using my blueberry muffin energy bites for inspiration. That said, if you feel like adding in some additional flavors and/or ingredients, have at it! I think these would be delicious with shredded coconut, chia seeds and chocolate chips! You can never go wrong with berry + chocolate.
How to Make Cranberry Almond Energy Bites
You need one kitchen appliance to make these energy bites: a food processor. If you don’t have one yet, get one. I use mine all the time.
Place your almonds and cashews into a food processor and pulse until they are chopped into small pieces. Add in the pitted dates, dried cranberries, vanilla, lemon juice and sea salt. Pulse until everything is combined and the dough is sticking together. The dough may seem crumbly at first but should be sticky enough to form into balls. If it seems wayyy too crumbly, your dates might have been too dry. If this is the case, try adding a little water until the mixture is sticky enough to form into balls. Use your hands to form the mixture into small balls and enjoy.
Store in an airtight container in the fridge for 1-2 weeks or in the freezer for 1-2 months.
More Energy Bite Recipes You Might Enjoy:
- Blueberry Muffin Energy Bites
- Superfood Energy Balls
- No Bake Peanut Butter Energy Balls
- No Bake Protein Balls – 4 Ways
- Vanilla Cake Balls
If you make these cranberry energy bites, be sure to leave a comment and star rating below letting us know how they turn out. Your feedback is so helpful for the EBF team and our readers!
PrintCranberry Energy Bites
- Author: Brittany Mullins
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 22
Description
These cranberry energy bites are the perfect easy snack. Made with just 7 simple ingredients including almonds, cashews, dates and dried cranberries.
Ingredients
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup pitted Medjool dates (about 12)
- 1 cup dried cranberries
- 1 teaspoon vanilla
- 1 teaspoon lemon or orange juice
- pinch of sea salt
Instructions
- Place almonds and cashews into food processor (affiliate link) and pulse until they are chopped into small pieces.
- Add dates, cranberries, vanilla, lemon juice and sea salt. Pulse until everything is well combined and dough is sticking together. (See note if your dough seems too crumbly.)
- Scoop dough from food processor and form into small balls using your hands. Place balls into a sealed storage container and store in the fridge (for 1-2 weeks) or freezer (for 1-2 months).
Notes
- The dough may seem a little loose or crumbly at first, but it should be sticky enough to form into balls. If it seems way too crumbly, your dates may have been too dry. Simply add a little water (starting with 1-2 teaspoons) until the mixture is sticky enough to hold together and form into balls.
- Category: Snack
- Method: Process
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 84
- Sugar: 7g
- Sodium: 6mg
- Fat: 4g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
Keywords: cranberry energy bites
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November 25, 2019 at 09:16AM
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I’m known as “the leftovers guy” because I’m always thinking of new ways to use leftovers. Thanksgiving always has an abundance of leftovers, so you’d better believe I get excited about it!
This year I’m all about Turkey Pot Pies.
The great thing about these Turkey Pot Pies is that they use many of the ingredients you likely already have on hand from making other Thanksgiving dishes – ingredients like onions, celery, carrots, stock, and pie crust. Plus, the individual serving size works perfectly for little kids.
WHAT TURKEY TO USE FOR POT PIES?
No need to be picky; just use what you have! I prefer dark meat in my pot pies so I opt for the thighs and legs, but anything will work. Just make sure to chop it well so there are no huge pieces in the final pot pie.
If it’s not turkey season, you can make these with any leftover chicken meat you have on hand. Shred it up and it’ll work great in a quick chicken pot pie!
CAN I USE LEFTOVER GRAVY?
What is leftover gravy?! I’m not sure I’ve ever seen leftover gravy. Just kidding! (Sort of.)
Yes, you can use the leftover gravy in lieu of the gravy in this recipe, but you probably won’t have enough to make all the filling. I recommend making the gravy as it’s shown in the recipe, then adding whatever leftover Thanksgiving gravy you have to it for extra turkey flavor!
CAN I USE LEFTOVER PIE CRUST?
If you’ve already made pie crust for, well, pies, and you have some leftover, you can use it here. But I’m also all about store-bought pie crust in this case. You’ve been cooking a lot and it’s fine to take a shortcut on this one!
WHAT KIND OF BAKEWARE DO I NEED FOR THESE PIES?
I make these turkey pot pies in ramekins. Round 8-ounce ramekins will give you a good kid-sized pot pie and an 18-ounce ramekin is good for adult portions.
CAN I MAKE THESE POT PIES IN ADVANCE?
You can absolutely make these in advance if that works better for your schedule. I would prep them completely up to the final baking step. They will keep great in the fridge, ready to go, for a few days.
Leftover pot pie will also keep well in the fridge for up to five days. Reheat them in a 350°F oven until warmed through and piping hot.
THE DAD ADD
No special Dad Add for the pot pies! Pot pies are enough of a special thing on their own. Just make a bigger one for the parents!
REPORT CARD
My kids were incredibly skeptical about what was going on here. I tried to explain to them that the delicious dinner was under the pie crust. My older kid (who is almost five) dove in straight away and basically turned his pot pie into a crust/turkey/gravy soup. (Turns out that is not the most appealing way to eat a pot pie.) My younger kid (almost three) delicately picked the smallest pieces of crust off the edges and nibbled them.
I was a bit concerned that my kids wouldn’t be into these pot pies, but it turns out there’s a surefire way to get kids to eat what lies beneath the crispy golden browned crust: deconstruction.
I took the pies apart somewhat and separated the ingredients, and while it was super-annoying to have to do that, it also worked great – pot pie victory even if the victory ended up not being in pot pie form!
MORE RECIPES TO MAKE WITH LEFTOVER TURKEY!
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November 25, 2019 at 09:03AM
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The Flat Belly Fix
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