Sunday Brunch: Oat Hash

The greatest thing about the internet is that it never forgets.  The worst thing about the internet is that it never forgets.  Therefore, if you google my name and an old email address I used  - i.e. here - then you will find various links to a bunch of recipes I posted to discussion lists back in the days before the WYSIWYG internet.  (whoa there ol' fella whzz that?)

So today, after 3 and a half years, I have returned to the world of recipe publishing and am officially reactivating this blog.  The recipe publishing world is somewhere that I first belonged to in 1977 with a published recipe in a community cookbook.  A world that I rejoined in 1997 by self publishing a vegan cookbook for family and friends.

A world that I again rejoined by launching this blog in 2008.

And I world I will (yet) again rejoin in 2012 and attempt to run this blog alongside my main blog.

I've cracked open the cast iron and whipped up a few tasty meals lately and I'm looking forward to sharing my latest creations again.
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Oat  Hash (enough for two generous servings)

1 cup cooked steel cut oats (I used leftovers, I usually make up a bigger batch and reheat as needed)

2 eggs well beaten

1/2 a leek, chopped

1/2 tsp sage

1/2 tsp celery seed

1/2 tsp thyme

salt and pepper to taste

Fry the leeks on medium heat in a medium sized cast iron frying pan in a little oil until they are brown.  Add the cooked oats and herbs and mix well.  Add the eggs and cover.  Stir frequently until eggs are cooked - about 5 minutes at medium heat, longer if you reduce the heat.

I served this with bacon ('cause everything is better with bacon), sliced raw beets, and a side green salad.  I also added a dollop of onion marmalade to the cooked hash.  I made the marmalade a few weeks ago and it's turned out to be a total hit with the family and friends that I've shared it with.  I found the recipe for this delicious onion marmalade on this post (the recipe is about 1/2 way down the page).

Tomato Free Rice!

Here is a link to a company that sells an excellent but expensive tomato sauce substitute. I purchased this at a Toronto area health food store...but it is from the states and I think they ship it but maybe not outside of the U.S.

The ingredients are carrots, beets, celery, onions, lemon juice, citric acid and various spices.

I have tried to imitate this sauce with moderate success (my 13 y.o. daughter loved it so that is a good sign).

I used my food processor and ground up 1 med organic beet, 1 med organic carrot, 2 organic celery stalks, 1/2 large organic onion and about 2 cups water. I added salt and oregeno. I cooked 1 cup of organic brown long grain rice with this mixture for 40 minutes in a cast iron pan with a tight fitting lid...but quinoa or millet would work too (or amaranth...).

I served this with 125 g wild caught atlantic cod (baked for 20 minutes at 350 F with organic dried dill and organic lardons - ground ends from belly bacon - this is in imitation of the newfie method of serving cod) and baby organic spinach and a hemp oil/apple cider vinegar/cayenne dressing.

All of the above items except for the spinach were purchased at Karma Co-op ;)

Creamy Sweet Salty and Spicy Chicken Salad (could be warmed)

Organic Beet (raw or cooked) - 1 medium sized root per person, I used raw finely chopped.
Organic Chicken (cooked) - one handful per person, I used leftover cold chicken.
Organic Squash (cooked) - 1/4-1/3 per person, I used leftover so it was cold but previously baked.
Regular Avocado (raw)- 1/2 per person, finely sliced after scooping out entire half
Regular Olive tapenade from Quebec (no tomatoes only olives and oil) - about 1 tbsp per person (at centre for garnish)
Apple Cider Vinegar, Cayenne, Hemp Oil, Sea Salt and Dulse to taste.

The dish could be warmed or slightly grilled. I've been enjoying the crunchy taste of raw beets this season so I didn't want to heat this salad. I like to eat all salads at room temperature so taking the ingredients out 1 hour before eating accommodates this.

Did you notice the creamy reference again? I'm only about 2 months completely off of dairy - I quit goat's milk/cheese @ Dec 1/2007 - so it's no wonder I'm seeking out ways to incorporate the creamy goodness of avocados into my diet more often!