Household Blog

I love oats. It’s one of those pretty amazingly wonderful perfect foods—delicious, comforting,nourishing both inside and out, can be eaten raw or cooked, chewy, crunchy, gooey, you name it. And affordable, that’s a bonus too, only somewhat more expensive if you have to get gluten free oats. And they grow right here in Virginia. If I had to pick a grain to have a crush on, oats would be the one.

Normally in the colder months I opt for hot oatmeal or granola, but more and more in the hot, humid summer months that we get here in Richmond, I try to stay away from cooking much, especially things that steam. We don’t need any more steam down here, no thank you. So cooking passively has been a thing. But shoot, with oats, there doesn’t even need to be cooking at all!

For the summer months, try muesli for your breakfast. With so many enticing fruits in season, who could resist?

Muesli

• 1/2 c. gluten free rolled oats
• 1/2 t. plain yogurt
• Water
• Sweetener of choice, to taste (brown sugar, honey, agave syrup, jam, maple syrup, etc.)
• Dried or fresh fruit of choice
• Raw nuts or seeds

The night before, place your oats in a bowl, add the yogurt, raw nuts, and cover with enough water to just cover it all. Mix the yogurt in, then cover the bowl and let it sit at room temperature overnight—this ferments the oats, making it even more healthful and easier to digest. The next morning, add in your sweetener to taste and fruit of choice. You can also add in some more yogurt if you like. Mix and enjoy. Easy as… well, actually, much easier than pie.

Stay cool!

Here’s a new recipe I made the other night for a girl’s night supper, using leftover roast chicken, and lovely farmers market produce. I use garam masala, an Indian spice blend, but fully realize that many may not keep this stocked in their pantries. BUT. Allow me to say that I’ve found this spice extremely useful in pumpkin bread, curries, apple pies, oven roasted home fries, and much more. You might give it a shot, or you can use a blend of nutmeg, cardamom, coriander and the like. This dish is as pleasing to the eye as it is to the palate—be sure to eat it fresh to get the best texture and flavors.

Curried Peach Chicken Salad

1.5 – 2 c cooked chicken, pulled into bite-size pieces
1 large or 2 small ripe peaches or nectarines, peeled and chopped
1 long sweet pepper, julienned (I used green cuz it’s pretty)
2 t. fresh thyme or marjoram or basil
¼ c. plain yogurt or mayo
1 t. curry powder
1 t. garam masala

In bowl, combine peaches, chicken, peppers, and thyme – toss together. In separate small bowl or jar, combine yogurt/mayo, curry, and garam masala. Pour dressing over the chicken mixture and serve on top of fresh veggies, rice, or roll up in a leaf of lettuce or collards into a lovely GF burrito!