Earthly Eating

The following preparations all yield delicious bowls of oatmeal. They are best served with any of the following: a pat of butter; sprinkle of sugar or stevia; dollop of honey or yogurt; drizzle of milk and/or a healthy sprinkle of chopped nuts. For extra nuttiness, first toast the pats in a dry skillet on medium-high heat for about 5 minutes.

1. Creamy rolled oatmeal: Combine 1 part oats, 3 parts water and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cooking uncovered another 5 minutes or so.

2. Chewy steel-cut oatmeal: Combine 1 part steel-cut oats, 4 parts water and a pinch of salt. Let stand for an hour. Bring to a boil, reduce heat to low, cover and cook for 30 minutes, or until it reaches desired consistency.

3. Hearty groatmeal: Combine 1 part groats, 4 parts water and a pinch of salt. Let stand 1 to 2 hours, or overnight. Bring to a boil, then reduce heat to low. Cover and cook 45 minutes to an hour. (Source: MEN 2008)

Recipe to try: Chewy Chocolate Cherry Oatmeal Cookies
Makes 40 to 50 cookies

3/4 cup unsalted butter
1 1/4 cups brown sugar
1/4 cup coarse raw sugar
2 tbs. molasses
1 tbs. apple cider vinegar
1 1/2 tbs. pure vanilla extract
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 large egg
1/3 cup oat flour
1/4 cup unbleached all-purpose flour
1 cup wheat flour
1 cup rolled oats
1 1/2 cups chocolate chips
1 1/2 cups dried cherries

Melt the butter over low heat. Add brown sugar, stirring constantly until the sugar just begins to caramelize (as soon as the mixture bubbles). Remove from heat, and let cool to room temperature. Mix in raw sugar, molasses, vinegar and vanilla. In a separate bowl, stir together baking soda and powder, salt and spices. Add to the wet ingredients, then beat in the egg. Mix in flours, then stir in oats, chocolate chips and cherries. Preheat oven to 350°F. Lightly grease and flour a baking sheet. Drop spoonfuls of cookie dough onto baking sheet, then chill the pan in the refrigerator for 10 minutes. Bake cookies for 8 to 12 minutes. Take them out of the oven when the center still looks a bit gooey, and leave them on the baking sheet for a few more minutes. Let baking sheet cool before starting another batch.
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Earthly Eating Daily Recipe

Sweet and Spicy Nuts
Makes: About 8 cups

1 cup sugar
2 tsp. salt
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. coarsely ground black pepper
1/2 tsp. ground red pepper (cayenne)
1 large egg white
6 cups unsalted nuts such as walnuts, pecans, natural almonds, and/or cashews

1. Preheat oven to 325°F. Grease two 151/2″ by 101/2″ jelly-roll pans.

2. In a small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper. In a large bowl, with a wire whisk, beat egg white. Add sugar mixture; toss until nuts are thoroughly coasted.

3. Divide nut mixture between prepared jelly-roll pans, spreading evenly. Bake nuts 25 to 27 minutes or until golden brown and dry, stirring twice during baking. With slotted spoon, transfer nuts to waxed paper; spread in a single layer to cool. Store nuts in a tightly covered container at room temperature up to 1 month.

Happy Eating!