steel cut oats with ricotta, pistachios & raisins
Oh my. Only 25 hours since the Mr. and I came home from our kid-free get away and it feels like a dream. Did I possibly have 48 hours of no whining? Well, of course not—the Mr. was with me. Seriously, though, we had a lovely time, and even caught up with a few best picture nominations, so I won't feel like too much of a shut-in come March 7th! It's certain to say those two days filled me fodder you're sure to hear about here soon. For now, though, my head is spinning.
I used to love Saturdays because they meant Greenmarket days. Now we juggle art class for IRP, the occasional birthday party—today being one of them, and and a visit from my in-laws. When all three coincide on the same day it leaves me a tad grumpy. I'm human, and don't think sugar-coating the craziness of motherhood does any of us any good. Art class is done, IRP is at said birthday party and my mother-in-law will be here in two hours. Did I mention it's her birthday too? Did I also mention that I refused to let the Mr. buy her a cake, yet I haven't baked one yet? The woman is turning 79 years old, and the least I can do is serve her a homemade birthday cake. But I'm here writing this instead.
Worry, not! I have a plan. A very smart farmer was selling frozen raspberries today. I'm going to make a lemon cake with them. The oven is preheating right now. But, I missed being here. I missed writing. I missed hearing my own voice, which odd as it sounds, I think so clearly when I'm here. The house is quite while the baby naps, and I needed some me time, so I thought I'd pop in for a visit. I bought lots of goodies at the market today for our Week of Eating in Challenge—oyster mushrooms, collard greens, ground pork, ground beef, eggs, half white flour from a farm in the finger lakes region, onions, apples, apple cider. I don't really have a meal plan, and frankly like it that way. There is so much routine and structure in my life already. I much prefer a well-stocked pantry that lets me be creative and spontaneous.
Well, it's time for me to bid adieu for now. I've got chicken marsala, fresh pasta and a cake to make for tonight's dinner. Here's a sweet counterpart to the caramelized onion recipe I shared earlier in the week. Raise a glass around 5:00pm and let's say cheers to a more relaxing Sunday.
Steel Cut Oats
serves 6 to 8
1 cup steel cut oats
4 cups water
pinch of salt
Bring water to a boil in a deep pot. Add oats and cook until they begin to thicken. Reduce to a simmer, and continue cooking, uncovered, until grains are slightly tender and water has mostly absorbed, about 15 to 20 minutes. Turn off heat, cover pot and let sit for 5 minutes before serving.
Make-ahead: Steel cut oats reheat very well, so I like to make extra this way we can enjoy them on busy weekday mornings. Store leftovers in a covered container. Spoon our individual portions into a bowl, adding a tablespoon or two of milk or water, then cover and microwave until heated through, about 1 minute does the job in my 1000 watt microwave.
Steel Cut Oats with Ricotta, Pistachios & Raisins
1/2 cup prepared steel cut oats
1 teaspoon brown sugar
1 tablespoon raisins
1 tablespoon fresh ricotta cheese
1 teaspoon chopped pistachios
Add cooked oats to a deep bowl. Scatter sugar and raisins on top. Add ricotta cheese and sprinkle pistachios on top. Serve immediately—I like to stir it all up so I get a bit of everything in each spoonful!
Oh my gosh that looks fabulous! My mommy, mommy, mommy days are over, the youngest is 22 and back home, yet running his own life quite well. So, enjoy that baby craziness, you WILL miss it one day 🙂
Wow – what a great looking bowl of oats.
Those oats do look and sound amazing! Thanks for the recipe.
I just recently added steel cut oats to my diet and I love them with dried fruit and honey…. but your version sound so amazing with ricotta and pistachios, that I will have to try it. 🙂