Apple Cinnamon Oatmeal

What does one eat for breakfast when there is no milk, eggs, potatoes, tortillas, bread, or cottage cheese? 

There are days of budgeting when I do open my fridge and wonder what on earth I can create out of a half limp carrot, and onion and a lime.  So far it has always worked out, we haven't starved or even eaten very poorly.  In the worst of times it's dinner of sides, but it's always usually tasty and generally nutritious.  

This morning I opened my fridge four times before remembering I had an apple, which made me think about oatmeal.  I prefer milk in my oatmeal (cream, really) and so I just doused it in brown sugar (more than what is pictured) and it was quite good. No starving, necessary.  

Apple Cinnamon Oatmeal 

One small apple diced finely

1/2 cup oatmeal (not instant)

1 pinch* of cinnamon

1 pinch* of McCormick valencia orange peel

1 pinch* of salt 

1 cup water

Add all ingredients to a small pot and cook over medium for about 5 minutes, stirring occasionally.  

Top with brown sugar and cream (if you have some, yum!).  

*pinch- can vary in size.  Always less then 1/4 teaspoon which is my smallest measuring instrument.  Usually bigger then a dash.  

Nuwave Portobello Mushroom Schnitzel

The recipe: 

http://toriavey.com/toris-kitchen/2015/02/portobello-mushroom-schnitzel/

I left for Copenhagen on Tuesday and wanted to use up the portobello mushrooms I had in my fridge, as I knew the Mister wasn't going to be cooking them for himself.  I also knew he wasn't going to enjoy anything I cooked with them, unless they were mostly hidden, but then remembered the best get someone to eat gross stuff trick: fry it.  

As we had just taken a German food cooking class the Saturday before, portobello schnitzel sounded perfect.  I realized that I had no eggs, but this brilliant recipe is VEGAN! 

And then I realized I had no frying oil, but I own a Nuwave, so I cooked them in that, on high, 10 minutes on each side, then drizzled a dab of olive oil on them and cooked for two more minutes.  They turned out crispy and fried tasting with a great earthy vibe from the sesame seeds called for in the batter.  I also used the husbands homemade sour cherry beer for the batter, which meant the leftover beer paired nicely with the dinner.  

Jerk Tofu and Coconut Rice

I'm not a tofu fan.  My husband hates it.  But about once a month I buy it and force myself to hide it in something like chili or as teensy little peices in stir fry.

However Jerk Tofu has changed the game.  I found a recipe online and thought I followed it pretty exact until the next day when I realized I butchered a important step in the directions.  So, the moral of the story... If you hate tofu, try the baked version of this recipe and then make these changes:  

2.  Don't blend your ingredients.  You can.  I've since done it, but I actually slightly prefer unblended.  Slice your jalapeño thinly and run your garlic and ginger through your microplane. Stir.  Toss in tofu.  

3.  Slice your tofu on the thin side.  About a quarter of an inch thin.  They may fall apart but those peices get a bit crispier and it's glorious.  

There's the recipe. 

Serve with Coconut Milk Garlic Rice. 

1 cup rice (half white/half brown is my favorite combo)

1 cup water

1 cup coconut milk

1 clove of minced garlic 

1/2 teaspoon salt

Add all ingredients, bring to a boil. 

Stir, place a lid on the rice and set the burner on the lowest setting. 

Cook for 20 minutes if white rice, 25 if brown, 

Fluff with a fork and make certain all the liquid has been dissolved.  

Eat with jerked tofu.