Whenever I see a new cookbook at our local library, I just can’t resist looking through it. I usually have just eggs and cheese for breakfast, but when I saw this recipe for baked oats, I thought I would give it a try and I really liked it. It is from Pinch of Nom cookbook from a United Kingdom Blog. It is an unusual combination of ingredients but also a very healthy breakfast. It does puff up, so be sure to put the dish on a baking sheet so you don’t have a mess in your oven. I baked mine in my toaster oven. You can cover and freeze them after they have cooled. Reheat from frozen in the microwave. I used a generous teaspoon of maple syrup in place of the vanilla.
I was given this recipe for creamy pasta and it is one of the easiest pasta recipes I have ever made. I like different cheeses in things and this one uses herb flavoured goat cheese so I couldn’t resist trying it. The herb flavoured goat cheese created an excellent flavour, but you could use other herb covered cheeses instead. It wasn’t necessary to add any salt or pepper.
My friend, Jody Hazell of Caledonia, makes her own pesto and it is really good. She freezes it in small amounts and uses it on crackers, sandwiches, and pasta. The recipe as shown makes 1 cup. Be sure to pack the basil well into the cup when measuring it.
I usually share 3 recipes with you each week, but these are all those ‘few ingredient’ recipes so I am giving you four. This recipe for pizza rolls is really easy as it starts with refrigerated crescent rolls and makes a quick lunch. You could add bits of chopped bacon, pepperoni, or other meat if you wish.
Lemon Raspberry Baked Oats
Ingredients
⅓ cup old fashioned oatmeal
¾ cup natural yogurt
1 tsp. vanilla
Grated zest and juice of 1 lemon
1 tsp. sugar – if using lemon juice
2 medium eggs
¼ cup raspberries
Directions
Preheat oven to 350. Mix all ingredients together and put into a sprayed ovenproof dish. Place on a baking tray and bake for 35 to 40 minutes. Sprinkle a few more berries over the top if you wish. Serve warm.
Easy Creamy Pasta
Ingredients
1 log herb covered goat cheese
½ lb. pasta
1 lemon
Directions
Cook pasta until al dente. Save ¼ cup of the water and drain pasta well. Mix ¼ cup water and the cheese together. Add 2 tsp. of lemon zest and 1 Tbsp. of juice. Add the pasta, stirring until all combined together well.
Jody’s Pesto
Ingredients
1 cup basil, packed
½ cup Parmesan cheese
1 Tbsp. pine nuts
1 large clove of garlic
½ tsp. salt
½ tsp. pepper
½ cup olive oil
Directions
Put all of the ingredients into a food processor and blend well.
Pizza Rolls
Ingredients
1 can Pillsbury crescent rolls
1 cup marinara or spaghetti sauce
1 (8 oz.) ball of fresh mozzarella cheese
Directions
Preheat oven to 375. Slice mozzarella ball into thin pieces. Spread crescent roll dough out and separate into triangles. Spread about 2 Tbsp. of sauce on each roll. Place pieces of mozzarella onto the sauce. Roll up and place on a baking sheet. Bake for 12 to 14 minutes until golden.
HINT
If you have a little bit of wine left in the bottle don’t throw it out. Pour it into a freezer bag or even an ice cube tray. You can use it later to add to a stew, braise ribs or any other recipe that calls for that touch of wine.
FOOD FOR THOUGHT
(from my friend, Marion) You don’t have to be perfect to be amazing.
