Dad’s Cinnamon & Brown Sugar Oatmeal

Creamy, rich and delicious oatmeal, with cinnamon spice and everything nice!

     Growing up, I never realized how blessed I was that both of my parents could cook. They each had their specialties but they always managed to make a great meal to feed our family of seven. Looking back, I am so grateful for this. It really taught me so much!

When my Dad was cooking, breakfast dishes were some of his signature items. In particularly, his cream of wheat or oatmeal. You could always smell it cooking throughout the house because of the aroma of the cinnamon and nutmeg. His dishes were not without flavor and this oatmeal recipe is an excellent testimony.

     I know you might be thinking, what’s so special about oatmeal? Well, I will tell you. It’s simply the way my Dad prepares oatmeal. I actually never had oatmeal any other way until I was much older and I really appreciated his oatmeal even more. 

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     It all starts with milk. Instead of water, he always uses milk and that’s what makes the oatmeal so creamy. To the milk, he adds brown sugar, cinnamon and a pinch of nutmeg. This combination on it’s own is so good that you could pour it in a glass and drink it as a warm beverage. 

     Once it’s had time to simmer, not boil, he adds the oats and stirs. Then he covers it with a lid and allows it to cook for 5-10 minutes. At the very end, he stirs in some raisins and then it’s ready to enjoy. Creamy and delicious, it’s just sweet enough and so good. 

So, thanks Dad for making great food like this oatmeal recipe and teaching me what you know. I would not be who I am today without you, so thank you for all that you are and all that you’ve done!

Happy Birthday!

Here’s the recipe:

Dad’s Cinnamon & Brown Sugar Oatmeal

  • 1 c oats
  • 2 c milk
  • 1/2 T ground cinnamon
  • a pinch of nutmeg
  • 2 T – 1/3 c brown sugar (depending on the sweetness level you prefer)
  • 2 T raisins

Preparation:

Pour the milk into a sauce pot and place over medium heat.

Add in the cinnamon, nutmeg and brown sugar and stir until the brown sugar has dissolved.

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Keep stirring frequently until it comes to a light simmer. Then pour in the oats, stirring constantly.

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Reduce the heat and allow the oatmeal to simmer for 7-15 minutes*

Remove from the heat and stir in the raisins.

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Pour into a large bowl (or two).

Serve and Enjoy!

Soooo good! I made this yesterday and ate the oatmeal so fast I even surprised myself, lol!

Sheer delight!

*The cook time depends on whether you use quick cooking oats or old fashioned oats. Adjust the cooking time depending on which one you use.

Pancar Sararsi (Fresh Stuffed Chard Rolls)

20180117_105334.jpg  If you’ve ever tried stuffed cabbage and liked it, then you’re going to love this recipe. Pancar Sarasi is Turkish for “stuffed chard.” The big, leafy green chard is blanched and then carefully stuffed with a bulgur and meat mixture, rolled and steamed.

Recipe:

  • 1 kilo fresh chard
  • 250 g ground beef
  • 2 cups of pilav bulgur (a thicker type of bulgur)
  • 2 cups of short grain rice (rinsed and drained)
  • 2 onions (diced)
  • 4 cloves of garlic (minced)
  • 2 TBSP tomato paste
  • 1 TBSP red pepper paste
  • 1 TBSP red pepper flakes (pull biber)
  • Salt & Pepper (to taste)
  • 2 lemons (juiced)
  • 2 TBSP olive oil

Preparation:

Wash the chard leaves carefully. Remove the stems and set aside.

Boil a pot of water and in batches, add the chard in the water. Boil for 1-2 minutes then remove the chard leaves and place them in ice water. Repeat until all of the chard has been blanched.

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Peel the stringy pieces off of half of the chard stems and slice thinly on an angle. NOTE: The other half will be used, so set aside for later.

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In a large bowl, combine the ground beef, onions, garlic, tomato paste, red pepper paste, red pepper flakes, salt and pepper. Once it is well mixed, separate it into two bowls.

To one bowl, add the bulgur and mix together.

To the other bowl, add the rice and mix together.

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On a large cutting board, lay out the pieces of chard one by one. NOTE: If they are large, then cut in half to be about 3 inches long.

Place about 1TBSP of the filling (rotating between the rice filling and the bulgur filling) and roll up like a burrito.  Continue until all of the leaves or filling has been used.

In a large stock pot, arrange the remaining stems to form a nice base layer. Then add the stuffed chard pieces in one by one, arranging them neatly and tightly together. Then add 3 cups of boiling water on top and sprinkle with salt. Arrange a terra cotta weighted plate on top to keep the rolls in place. Drizzle with olive oil and 1 more cup of boiling water and cover with a lid.

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Allow the stuffed chard to simmer on low heat for 30 to 35 minutes.

Remove the lid and pour in the lemon juice. Cover and allow to cooking for 10 to 15 minutes longer.

Remove from heat and with a plate, drain the juice from the pot carefully (ensuring that the rolls are not moved.

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Then place a platter on top of the pot and carefully flip it over to reveal a beautifully display of the neatly placed stuffed chard rolls.

Remove the stems that are layered on top and then drizzle with olive oil.

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Serve and enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

Quick Homemade Hummus

Smooth, thick and full of flavor! This homemade hummus is so simple and quick to prepare!

Who doesn’t love a delicious hummus? It’s just good! My favorite way to eat is warm and topped with toasted pine nuts! But the best part of making hummus is that it’s simple. If you have a food processor or really good blender, then they do all of the work for you.

Simply add the ingredients in and give it a spin!

Here’s a video that shows you how I make my recipe. You can also find the recipe below.

Simple Homemade Hummus

  • 28oz canned chickpeas (drained & rinsed)
  • 1 lemon (juiced)
  • 2 TBSP tahini
  • 3-4 TBSP olive oil
  • salt & pepper (to taste)

Preparation:

Add the chickpeas, tahini, olive oil, lemon juice, salt and pepper to the food processor.

Blend until smooth.

Stir and enjoy!

Get Local, Get in Season

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Every season has a unique range of fresh produce to offer depending upon where you live in the world. Although it’s wintertime in the Mediterranean region of the world, there’s still a plethora of delicious, affordable and seasonal produce available at the grocery stores and farmers market.

Although this does not represent a collective view of all the seasonal produce, I like to think of it as a small cornucopia of winter vegetables.

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A lovely leafy green that’s great to cook like spinach or a more tender version of some of my other favorite greens (e.g. collards & turnip greens)

Beets

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Their deep red hue makes them beautiful to look at and beautiful to eat. Great for boiling and making a delicious salad or for roasting in the oven.

Eggplant

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Roasted eggplant is my absolute favorite way of working with this beauty. Although it means discarding the skin (which is not so great) it means a simple & delicious way to utilize it!

Carrots

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Think beyond the salad. Roast them, bake them, sauté them! There’s so many different ways to prepare them. They’re sweet and delicious but they also absorb the flavors of herbs and spices nicely!

Purple Carrots

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How can I resist when a farmer has a cart full in the middle of the city center. Fresh from the farm and beautiful in color to pair with the orange carrots for a delicious roasted meal.

Mint

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Just a hint of mint can go a long way! It’s perfect to add to a garlic yogurt for a delicious sauce for meat or to use in a Mediterranean salad such as Tabbouleh, to compliment the flavors of the parsley and lemon.

Red Peppers

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Sweet and the best friend to tomatoes, I love making sauces and meals with red peppers. They pair perfectly in stir fry, savory pasta sauces or a thick curry. They are a must for my produce shopping trips because they always compliment a meal so well!