gluten-free

Bready or Not Original: Slow Cooker Apple Steel Cut Oats

Posted by on Aug 11, 2021 in apples, Blog, Bready or Not, breakfast, gluten-free, healthier, main dish, maple | Comments Off on Bready or Not Original: Slow Cooker Apple Steel Cut Oats

These Slow Cooker Apple Steel Cut Oats are not the most photogenic of foods, but they are delicious, healthy, and good, and probably one of the most convenient meals in my cooking repertoire.

Bready or Not Original: Slow Cooker Apple Steel Cut Oats

I’ve been cooking this recipe for over five years now, tweaking it here and there, making it better. What I present here is really a foundation. This recipe can be customized all kinds of ways–either when the food is being assembled, by adding in different spices or apples, or by tweaking it at serving time.

Bready or Not Original: Slow Cooker Apple Steel Cut Oats

I love using Gala, Honeycrisp, or Pink Lady apples, but go for any good baking-type apple or a variety thereof. You don’t want the apples to go to mush. Or maybe you do? That might not be a terrible thing here.

Bready or Not Original: Slow Cooker Apple Steel Cut Oats

I typically use unsweetened vanilla almond milk or cashew milk, but any plain or vanilla nut, soy, or oat milks would work, or you can opt for dairy milk.

Bready or Not Original: Slow Cooker Apple Steel Cut Oats

This isn’t an overnight slow cooker oats recipe. I’ve tried that. Even on low and warm settings, the oats just plain overcooked for my preference. The consistency goes brick-like and the pot requires some intense scraping if you don’t use a removable liner. I prefer to make this during the day, and then portion out the oats to go in the fridge and freezer. They reheat beautifully.

Bready or Not Original: Slow Cooker Apple Steel Cut Oats

These convenient slow cooker steel cut oats cook up in under 4 hours and can be portioned out to enjoy for a full week–or longer, if you freeze some! This is a hearty, healthy breakfast food if ever there was one.
Course: Breakfast
Cuisine: American
Keyword: apple, maple, oats, steel cut oats
Author: Beth Cato

Equipment

  • large slow cooker

Ingredients

  • 2 cups steel cut oats no substitutes
  • 2 cups nut milk or oat milk, regular or vanilla, sweetened or unsweetened
  • 2 cups water
  • 2 medium apples peeled and chopped
  • 1/4 cup brown sugar packed
  • 1/4 cup pure maple syrup
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon sea salt
  • 2 teaspoons vanilla extract

Instructions

  • Place all ingredients in slow cooker and stir to distribute. Place lid on pot and put heat level to LOW. Cook for 3 hours before lifting lid again. Stir and taste to test doneness. Continue to cook for 30 minutes to an hour more, dependent on the desired texture for the oats. The longer it cooks, the thicker it will be.
  • Serve oats fresh, or stash in fridge to reheat in microwave over the next week. These oats are great to portion out and freeze for later. If desired, add more spices, fresh fruit, or extra milk when serving–the customization possibilities are endless!

*OM NOM NOM!*

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    Bready or Not Original: Roasted Lemon Garlic Shrimp

    Posted by on Jun 30, 2021 in Blog, Bready or Not, gluten-free, healthier, lemon, main dish | Comments Off on Bready or Not Original: Roasted Lemon Garlic Shrimp

    This Roasted Lemon Garlic Shrimp recipe makes for a delicious supper! It’s super-easy and healthy, too.

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    I’ve made this recipe for about, gosh, ten years now. I make it every month or so. I like to buy 2-pound bags of frozen shrimp of Costco and divide it to make this dish.

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    One of the great things about this dish is that you can pair it with different foods depending on your own individual needs. Eat it on rice or egg noodles, or go gluten-free and low-calorie with some zoodles or cauliflower rice. The seasoned oil in this recipe makes everything taste good!

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    On the side, I usually serve steamed broccoli or green beans. Whatever is in season and on sale!

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    In all the years I’ve made this, we’ve never had leftovers.

    Bready or Not Original: Roasted Lemon Garlic Shrimp

    This healthy supper is fast and delicious. Serve it atop a carb or veggies!
    Course: Main Course
    Keyword: lemon, shrimp
    Author: Beth Cato

    Equipment

    • 13x9 pan

    Ingredients

    • 1 medium lemon
    • 1/2 cup olive oil or avocado oil
    • 1 teaspoon dried thyme
    • 1 sprig fresh rosemary or one teaspoon dry
    • 1 pound medium-sized shrimp cooked and deveined
    • 5 garlic cloves
    • salt and pepper

    Instructions

    • Preheat oven at 400-degrees. Wash and dry the lemon, then zest it; set aside lemon. If using fresh rosemary, shear leaves from the stem. Place zest in 13x9 pan along with olive oil, thyme, and rosemary. Bake pan in oven for 12 minutes.
    • While the zest is infusing the oil, thinly slice the lemon and remove seeds. If desired, remove tails from shrimp.
    • Pull out pan. Add shrimp and lemon slices--be wary, oil may pop from the dish! Mince garlic cloves into the pan; gently stir everything. Place back in oven to cook for another 8 to 10 minutes, until shrimp is heated through. Add sprinkle of salt and pepper.
    • Serve atop pasta, rice, zoodles, cauliflower rice, etcetera. The hot lemon oil is also great for dipping bread.

    OM NOM NOM!

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      Bready or Not Original: Pancetta Risotto

      Posted by on Apr 28, 2021 in alcohol, bacon, Blog, boozy, Bready or Not, cheese galore, gluten-free, main dish, pork, side dish | Comments Off on Bready or Not Original: Pancetta Risotto

      This Pancetta Risotto is a fantastic meal for two people, or a delicious side for a group. It’s time-consuming but very straightforward to make.

      Bready or Not Original: Pancetta Risotto

      I confess, I spent years being intimidated by the very idea of a risotto. I would see it done on cooking shows. So much stirring! When I finally got up the gumption to give it a try, I found risotto wasn’t hard at all. It really is about lots of stirring.

      Bready or Not Original: Pancetta Risotto

      This recipe here is my fancy occasion recipe, especially when I have some good pancetta on hand, such as the kind carried by Smoking Goose Meatery out of Indianapolis.

      Bready or Not Original: Pancetta Risotto

      As for the wine, I’ve tried this with fancier Sauvignon Blanc from Total Wine (Cloudy Bay from New Zealand) as well as a $6 Trader Joe’s Coastal Sauvignon Blanc. Both versions turned out great! You don’t need to go all-out, but get something that is (hopefully) drinkable with the finished meal.

      Bready or Not Original: Pancetta Risotto

      Bready or Not Original: Pancetta Risotto

      Homemade risotto requires time standing at the stove, but makes for delicious results. This recipe takes about 45 minutes to an hour to completion, depending on your stove. Note that a small amount of bacon can be substituted for the pancetta, but it is much stronger in flavor and colors the risotto brown.
      Course: Main Course, pork
      Cuisine: Italian
      Keyword: alcohol, cheese, pork, rice
      Author: Beth Cato

      Equipment

      • large stock pot
      • medium saucepan

      Ingredients

      • 8 oz pancetta diced
      • 1 Tablespoon dried shallots or fresh shallot, finely minced
      • 3 cloves garlic minced
      • 1 1/4 cups Arborio rice
      • 1 cup dry white wine Sauvignon Blanc works well
      • 4 cups chicken broth or chicken stock, equal to a 32 oz box or 2 cans
      • 1/2 cup shredded Parmesan or Pecorino Romano or Grana Padano, plus more to top rice
      • salt and pepper to taste

      Instructions

      • In a large stock pot, cook the pancetta for 10 to 12 minutes, until it starts to turn brown and crispy. At the same time, on another stove burner, use a medium sauce pan to bring the chicken broth to a very low simmer.
      • Use a slotted spoon to transfer pancetta to a paper towel-lined plate; set aside. Add dry shallots and garlic to the fat in the big pot. Sauté for two minutes. Add the Arborio rice and a pinch of salt. Sauté another 2 minutes, until the rice looks glossy with translucent edges.
      • Add the white wine and stir until it is absorbed. Add chicken broth in 1/2 cup increments, stirring well after each addition until it is absorbed. After about 12 to 15 minutes, when most of the broth has been added, begin to taste the rice. The goal is a chewy, al dente consistency. Add more broth as needed, and remember to turn off the burner for the broth pot when it is empty.
      • When the rice is creamy and al dente, stir in the pancetta and cheese. Taste the risotto again, adding more salt and pepper as needed. Serve with the remaining white wine.

      OM NOM NOM!

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        Bready or Not Original: English Toffee

        Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: English Toffee

        English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

        Bready or Not Original: English Toffee

        Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

        Bready or Not Original: English Toffee

        There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

        Bready or Not Original: English Toffee

        And homemade is always better, right?

        Bready or Not Original: English Toffee

        Bready or Not Original: English Toffee

        This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
        Course: Dessert
        Cuisine: British
        Keyword: almond, candy, chocolate, no bake
        Author: Beth Cato

        Equipment

        • 10x15x1-inch jelly roll pan
        • candy thermometer
        • uneven spatula

        Ingredients

        • nonstick spray
        • 1 cup unsalted butter 2 sticks
        • 1 1/4 cup white sugar
        • 2 Tablespoons water
        • 1/8 teaspoon salt
        • 3/4 cups almonds slivered or sliced, divided
        • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
        • Maldon sea salt or other fancy salt for top, optional

        Instructions

        • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
        • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
        • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
        • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
        • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
        • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

        *OM NOM NOM!*

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          Bready or Not Original: Scottish Oatcakes

          Posted by on Jul 1, 2020 in Blog, Bready or Not, cheese galore, cracker, gluten-free, healthier | Comments Off on Bready or Not Original: Scottish Oatcakes

          These Scottish Oatcakes are like a thick, wholesome, chewy cracker, and they are the perfect platform for cheese and charcuterie.

          Bready or Not Original: Scottish Oatcakes

          When I was on my UK trip last year, I made a pilgrimage to the Victoria Street location of I.J. Mellis Cheesemongers. Oh, bliss! I bought stuff for a personal picnic: cheeses I could never find in America, plus port chutney and Scottish oatcakes.

          Bready or Not Original: Scottish Oatcakes

          I loved everything. The oatcakes, basic as they were, really impressed me. They were oaty and fresh with a tiny hint of salt, and were ideal platforms for the cheese and chutney.

          Upon getting home, I found no acceptable imported options for oatcakes, so I resolved to make them myself. I didn’t want to use processed flour or sugar. In the end, I ended up finagling my own recipe.

          Bready or Not Original: Scottish Oatcakes

          These oatcakes are basic and wholesome, and delicious in their simplicity. Get the consistency right, and these oatcakes are durable enough to handle smears of a soft-ripened cheese or cream cheese, and won’t crumble when you bite in.

          Bready or Not Original: Scottish Oatcakes

          Store these oatcakes for days at room temperature, or freeze them for ages. By ages, I mean as long as six months. That’s right, I forget I had some tucked in my freezer, and lo and behold they were fine half a year later.

          Bready or Not Original: Scottish Oatcakes

          Pair oatcakes with cheese, sausage, and mayhap a nip of scotch.

          Bready or Not Original: Scottish Oatcakes

          These easy-to-make oatcakes act as wholesome platforms for cheese and charcuterie. If you need gluten-free food, use GF old-fashioned oats. Makes about 20 oatcakes using a 2.5-inch cutter.
          Course: Appetizer, Main Course
          Cuisine: Scottish
          Keyword: cheese, cracker
          Author: Beth Cato

          Equipment

          • food processor
          • large cookie sheet
          • cookie cutter

          Ingredients

          • 2 1/2 cups old fashioned oats
          • 2 Tablespoons unsalted butter
          • 1 teaspoon sea salt
          • 1/2 cup hot water

          Instructions

          • Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
          • Place oats in a food processor and chop on HIGH for about 15 seconds, long enough to make them slightly less coarse.
          • Melt butter in a large bowl. Pour oats into the bowl. Stir to coat. Sprinkle salt over the top, then pour in water. Stir again to form a stiff dough that is just cohesive. If the mix won't come together, add more water in small increments.
          • Sprinkle flour (gluten-free flour, if necessary) on an even stretch of counter. Use palms of hands or a rolling pins to press oats into a flat, cohesive layer. Note that the oatcakes will not expand or grow when baking. Use a round cookie cutter to slice into discs.
          • Bake for 10 minutes. Use a spatula to gently flip them over. Bake for another 7 to 10 minutes. Let cool, then pack into sealed container.
          • Store at room temperature. Oatcakes can also be frozen, with wax paper or parchment between the layers, for as long as six months, and thaw quickly.

          OM NOM NOM!

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            Bready or Not Original: Cardamom Cashew-Walnut Butter

            Posted by on Jun 3, 2020 in Blog, Bready or Not, gluten-free, healthier, nutty | Comments Off on Bready or Not Original: Cardamom Cashew-Walnut Butter

            This is a two-for-one Bready or Not posts: recipes for Cardamom Cashew-Walnut Butter, for both small and large food processors.

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            For the past few years, I had an 8-cup Cuisinart food processor. The thing was great, but as I tried more recipes, I found that most were designed for a larger food processor. Darn.

            So when Costco advertised a Cuisinart double the size, I circled the ad and shoved it toward my husband, saying, “This is what I want for Christmas.”

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            After overcoming my initial anxiety about operating the darn thing (blades and pieces galore! confusing!), I delighted in the increased capacity. Now I can make bigger batches of stuff like nut butter!

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            This recipe is a particular favorite of mine. I created the original small batch recipe for my old unit, and then modified it for the shiny new machine.

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            You can substitute other nuts in the recipe, but the mixing time may be different. Almonds are harder, and take longer to process.

            Bready or Not Original: Cardamom Cashew-Walnut Butter

            Also check out my Maple Nut Butter recipe!

            Bready or Not Original: Cardamom Cashew-Walnut Butter [Small Batch]

            If you have a small food processor (around 8 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 1 cup (8 ounces) of nut butter.
            Cuisine: American
            Keyword: cashews, nut butter, walnuts
            Author: Beth Cato

            Equipment

            • 8-cup food processor

            Ingredients

            • 1 1/2 cups cashews
            • 1 cup walnuts
            • 1/2 teaspoon sea salt
            • 1 Tablespoon honey
            • 1/2 teaspoon ground cardamom
            • 1/2 teaspoon vanilla extract

            Instructions

            • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
            • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
            • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
            • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.

            OM NOM NOM!

              Bready or Not Original: Cardamom Cashew-Walnut Butter [Large Batch]

              If you have a large food processor (around 15 cup capacity), this is the nut butter recipe for you! This whips up in no time and is way better than the typical store stuff. Makes about 2 cups (16 ounces) nut butter.
              Keyword: cashews, nut butter, walnuts
              Author: Beth Cato

              Equipment

              • 16-cup food processor

              Ingredients

              • 3 cups cashews
              • 2 cup walnuts
              • 1 teaspoon sea salt
              • 2 Tablespoon honey
              • 1 teaspoon ground cardamom
              • 1 teaspoon vanilla extract

              Instructions

              • If the nuts are unroasted, roast them first for a boost of flavor. Line a rimmed baking sheet with foil and preheat oven at 350 degrees. Spread cashews and walnuts in an even layer. Bake for about 6 minutes, whereupon they should smell pleasantly toasty. Let cool at least 30 minutes before continuing with next step.
              • Fit processor with an S-shaped blade inside. Pour in cashews, walnuts, and sea salt. Process for about 5 to 10 minutes, stopping sporadically to scrape sides. The nut butter is done when the mixture looks smooth and flows over the blades like a thick river.
              • Add the honey, ground cardamom, and vanilla. Process another two minutes to incorporate.
              • Place nut butter in a clean glass jar (or jars). Store sealed at room temperature for as long as a year. Some separation of nuts and oil is natural--just stir them together again, if needed. If the nut butter dries out, warm what is needed in a microwave-safe bowl to make it spreadable.
              • OM NOM NOM!

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