Happy New Year

It's a start of the new year, and I have been increasingly interested in eating responsibly, ethically, and healthily, especially because my 17 month old son eats what I eat and I also need to be able to keep up with him.  So I've recommitted to Weight Watchers and focused on whole and unprocessed foods, and the family is on board.  The first recipe for this site might just be the oddest, and it is one that is just for me - Spinach and Soy Oatmeal.

I've never been one for sweet foods in the morning, and about 6 months ago discovered the concept of savory oatmeal.  I know it sounds very odd, but once I got over my expectation that oatmeal needed to be sweet, it really became a great way to start the morning.  The key is to use steel cut oats, which almost give a risotto like texture when cooked slowly.  I've been trying a bunch of different combinations and think that this week I have landed on my favorite.  The spinach bulks up the oatmeal so one serving is very filling and will last until lunch time.  If you want a slightly heavier breakfast I suggest topping with a medium poached egg (center gooey as opposed to runny).  I usually make 5 servings of oatmeal on Sunday night and take it to work with me each morning.

5 Servings

Ingredients:
1 2/3 tablespoons olive oil
1/2 cup Shallots, diced
1 teaspoon Szechuan Peppercorns*
2 10 oz packs of frozen Spinach, defrosted and drained
1 1/3 cups Steel Cut Oats
4 cups Water
2 tablespoons Soy Sauce


Directions:
Heat a pot over medium high heat, add oil and once that is hot add the diced shallots.  After the shallots have begun to cook, about 4 minutes, bruise the peppercorns between your fingers and add them to the hot oil.  Continue cooking for 4-5 more minutes.  Add defrosted spinach, oats, water, and soy sauce.  Bring to boil.  Turn the heat down to low or simmer and cover.  Cook for 35-45 minutes, until the oats are tender and all or most of the water is gone.  If there is still a lot of extra water, cook uncovered for the last 10 minutes.

*I get my Szechuan Peppercorns from our local Penzeys Spices and use them all the time, especially in green based dishes where I find their flavor to provide balance to the bitterness that can sometime be overpowering.  If you do not feel like buying them, fresh ground pepper added at the end would work.