Baked Carrot Cake Oatmeal

Dry mixture

• 2 cups old-fashioned rolled oats (or any rolled flakes)
• 1 tsp baking powder
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground vanilla or 1/2 tsp vanilla extract
• 1 pinch coarse sea salt
• 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4)
• a handful raisins

Wet mixture

• 2 organic eggs
• 2 1/4 cups / 500 ml / 17 oz plant milk of your choice

Crunchy top layer

• 4 tbsp maple syrup, honey or apple syrup
• 2 tbsp coconut oil, room temperature + extra for greasing the pan
• 1 cup / 180 g walnuts or nuts or your choice
• 3/4 cup / 100 g sunflower seeds or seeds of your choice

Preheat the oven to 375°F (180°C). Grease the base of a 8 x 10 inch (20 x 25 cm) baking dish with coconut oil and then set aside.

Combine the rolled oats, baking powder, spices and salt in a mixing bowl, then add grated carrots and raisins and stir to mix. In a separate bowl, beat the eggs (or chia mixture), add the milk and whisk well to combine.

To create the crunchy top layer, put the sweetener, coconut oil, walnuts and sunflower seeds in a small bowl and mix with your fingers to make sure everything is well coated.
Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked. Sprinkle the seed and nut mixture on top and bake for 25 – 35 minutes. When it’s done, the oatmeal should be set and the nuts and seeds lightly browned and crunchy. Leave to cool slightly before serving.

Serves 6 or so.

VERDICT:  This was not nearly as pretty as the picture on the app.  Also, not as delicious as it sounded.  However, it used up some carrots and made a decent breakfast for a week.  I used olive oil instead of coconut oil.  Best fresh out of the oven.  I'm lukewarm on this one, but keep, I guess.

Maple-Tossed Lentil and Rhubarb Salad

Ingredients

• 1 cup/2 1/2 dl puy lentils
• 2 fresh thin rhubarb stalks, thinly sliced
• 1 small box strawberries, sliced
• 1 small box of pearl tomatoes, halved
• 10 stalks asparagus, chopped into 1 inch (2,5 cm) pieces
• 15 fresh basil leaves
• 150 g feta cheese

Dressing

• 3 tablespoon maple syrup
• 3 tablespoon olive oil
• juice of 1/2 lemon
• sea salt and black pepper, seasoning

Cooking lentils: Rinse the lentils under running water and cook in 2 cups water. Bring to a boil. Let it boil 2-3 minutes before reducing the heat to medium. Simmer for about 30 minutes or until tender. When done, add a pinch of salt and set aside to cool. We add the salt at the end, otherwise it will toughen them during cooking.

Making the salad: Prepare all salad ingredients (except feta cheese) and place in a large bowl. Whisk together the ingredients for the dressing, add to the salad and toss with your hands. Top with feta cheese and a couple of basil leaves.

Serve with a piece of sourdough bread or as a side dish on the barbecue table.

Serves 3-4.

VERDICT:  I made this with plums and nectarines instead of rhubarb and strawberries, since that's what was available--good!  Keep.

Mujaddara with Spiced Yogurt

For the Mujaddara

• 3/4 cup Puy lentils (aka French lentils, the tiny dark brown ones)
• 1 teaspoon salt, divided
• 1 cup jasmine rice
• 2 tablespoons butter
• 3 tablespoons olive oil
• 6 cups onions (about 3 medium onions), halved and thinly sliced

For the yogurt

• 1/2 cup Greek yogurt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin (freshly ground, if possible)
• 1/2 teaspoon coriander (freshly ground)
• 1/2 teaspoon spicy paprika or aleppo pepper
• 3 tablespoons chopped fresh mint
• Juice and zest of half a lemon
• 1/4 teaspoon salt

Preheat the oven to 400 degrees.

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse pot.
Add rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes (the tried-and-true Amanda Hesser method!) until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.

Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. (Truth be told, this dish improves with age.) Taste, and add more onions if desired. Meanwhile, make the yogurt: mix all ingredients together in a small bowl. (Yes, it's really that simple.)

If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and top with a dollop of yogurt.

Serves 4.

VERDICT: Lots of pots and pans, but easy ingredients.  Good and good for you.  Keep.