Today I made “Amish Oatmeal”

As Salaamu Alaikum and howdy all.

Today I made Amish Oatmeal.  This is a custard-style baked dish that is perfect to serve anytime.  I like it in the morning because it is hearty and keeps you full for a long time.  Great for the kids who are in school all day.  This particular recipe is not too sweet, which I like.  You can actually drizzle it with honey or maple syrup if you want to make it a bit sweeter.

I got the recipe from here:

Amish-Style Baked Oatmeal

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This calls for oats, brown sugar, butter, eggs, milk raisins, apples, and walnuts.  I also added some coconut to mine.

First, I peeled the apples and then sliced them. I used two Granny Smith, but you can choose a sweeter apple if you like.  I had an extra apple because I overestimated how many I’d need.  Snack for me later!

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Then I mixed the dry ingredients.  2 cups of old-fashioned oats (quick oats would mush out too much), 3/4 cup of brown sugar, 1/2 a cup of walnuts (other 1/2 a cup gets sprinkled over the mix when it’s in the dish), 1 cup raisins, 1/2 tsp salt, 2 tsp cinnamon (I also added 1 tsp cardamom which is not in the other recipe), 1 tsp baking powder, and 1/2 a cup of coconut (also my own addition).  Make sure that if your brown sugar is clumpy that you break up the clumps.

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In a separate bowl, I put 2 cups of whole milk, 2 eggs (fresh from my hens, thank you ladies), 1 tsp vanilla, and 4 Tbsp of butter that was melted and allowed to cool a bit.  You can dump the wet ingredients into the dry or the dry into the wet, make no difference.  Mix up well to combine.

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Now, before you started all this (you DID read the recipe link, right?), you should have preheated your oven to 325 degrees and grease a casserole dish.  Did you, well, did you?  No?  Well go get heatin’ and greasin’.  Don’t worry, I’ll wait (cue Final Jeopardy music).

Okay, so put the apples into the base of the casserole and then dump all the oatmeal mixture into the dish and smooth out with a spatula.  Top with the other 1/2 cup of chopped walnuts, then slide into the oven for about 45 minutes.

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Once it comes out, you’ll need to let it cool down for twenty minutes or so, lest you burn the top of your mouth.  Yeah, ouch. After that, just grab a bowl and a spoon and serve some up.  If you want to make it a treat, drizzle with honey and maybe even serve a scoop of vanilla ice cream on the side.

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And that’s it!  Didn’t take long to mix this up, and probably it won’t take long for my family to eat it up.  That bowl there was mine and I finished it right up.  Enjoy! Bil hana wa shifaa.


Fried Eggplant With Tomato and Garlic and Pepper Salsa

As Salaamu Alaikum.  Wow, I haven’t used this blog in a LOOOONG time.  I love to cook and bake, but with the frantic pace of my life this last year I haven’t had time to write things down.  Oh, yeah, I can snap a few pictures and post it to my Facebook, but write out a recipe?  Maybe after the last kid is in school and we start wearing disposable clothes!  But I did make fried eggplant last night and people on my FB are asking for the recpie, so as long as I’m procrastinating from doing real work I may as well procrastinate productively!  So here it is:

Fried eggplant.  For this recipe you will need one large purple eggplant, two beefsteak tomatoes, three cloves of garlic, and one jalapeno pepper.  In addition, you will need some salt and vinegar, plus oil for frying.  And if you don’t have good pita bread to eat this with, run out and get some real quick!

First you cut the ends off the eggplant and then peel it:


Then you cut the eggplants. You can simply slice them into rounds about 1/8″ of an inch thick, or slice the eggplant longways first.  I slice the eggplant longways and make smaller half-circle pieces because I can fit more into the frying pan at one time that way:


Next, I lay the pieces flat on my cutting board or counter and I sprinkle them liberally with salt on both sides.  This step is needed because larger eggplants can be bitter and this draws out the bitter liquid.  Then I place them into a colander to drain.  You can leave the colander in the sink or set it in a bowl to catch the liquid, which will be discarded unless you want to play a really mean prank on someone:

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While they are draining, you can prepare the salsa.  Dice up two beefsteak tomatoes.  Peel and thinly slice three cloves of garlic.  Dice up one jalapeno pepper (you crazy heat lovers can use a spicier pepper if you are brave).  These are all going to get tossed together into the pan later so you can put them all in one bowl – go ahead, they won’t mind:

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Now you need to rinse the excess salt off the eggplant slices.  Do this under running water, then rinse out the colander and put the rinsed pieces back into the colander to drain.  If you have one of those salad spinners you can use it to spin off the excess moisture.  After you do this, you will need to lay the pieces on a dry tea towel or on good paper towel to blot any remaining moisture.  You want them to be as dry as possible because water + hot oil is NOT a good combination:


Now get a large shallow pan and fill it with about 1/4″ of vegetable oil suitable for frying.  Don’t use your olive oil on this.  Olive oil has a lower smoke point so it will not work well in high heat frying applications.  Heat the oil to about high medium.  It should take about five minutes a side to fry; if it takes too long, it will absorb too much oil.  Too fast, and you have not so delicious charcoal briquets:

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Fry the eggplants on both sides until golden brown. They should be a bit darker around the edges but not dark like the edges all the way through – unless you like them that way!  You might like yours a bit more well done, but remember if they go too long – charcoal!  And charcoal is not a good flavor.  I’m just sayin’.  Remove them to paper towel to drain.  After they are drained, put them on a nice plate for presentation:


Okay, now for the salsa.  Tip almost all of the oil out of the pan, using great care because it is very hot.  Put the pan back on the heat, and then dump in the tomatoes, garlic, and peppers.  Sautee for about a minute or two on high heat until it starts to soften, stirring often, then add about 1/4 cup of vinegar.  I like apple cider vinegar.  Be careful not to breath in the vapors because  you WILL start coughing if you do, especially if you used spicier peppers (voice of experience here).  Continue to sautee and stir for another minute or so until the mixture has no free liquid splashing about and has thickened a bit, then simply layer it overtop the eggplant.  That’s it, you’re done!  Now take that really good pita bread you bought (or made, using my old recipe here) and tear off a piece to use as a scoop.  Scoop up a small portion of the eggplant with salsa and say Bismillah, then pop it into your mouth and sigh happily.  Well, that’s what I did, anyway :).

In the real world, one eggplant makes enough for two to four people.  Two if you are normal, four if you are trying to be polite and not steal the plate and run off and eat it all by yourself.  I would recommend that you don’t make this more than once a month – eggplants (and tomatoes, for that matter) are members of the nightshade family of plants and should be enjoyed in moderation.

Bil hana wa shifaa!

Mama Ganouj – Because why should Baba have all the fun?


Okay, I’ve been on an eggplant kick recently.  I love making baba ganouj, but I make mine a bit differently.  Mine has sweet and hot peppers in it, making it more spicy, so I have renamed it “Mama Ganouj”, because you know we ladies are more spicy than the guys :).  Enjoy!

1 large eggplant
1 large sweet red pepper
1 jalapeno pepper

1/4 cup tahini
juice of one lemon – Use fresh-squeezed lemons, not bottled juice!  In this dish, it does make a difference
2 cloves of garlic
salt and pepper to taste
drizzle of olive oil

Wash all your veggies.  Heat oven to 400 degrees.  Cut the eggplant in half lengthwise and place, cut side down, on cookie sheet covered with aluminum foil.  Cut peppers in half and remove seeds and the white membrane (leave membrane if you want it hotter).  Place peppers on cookie sheet with eggplant.  Place in the oven and roast for 45 minutes to one hour, until eggplant is soft.

Remove from oven.  Scrape peppers off into the bowl of a food processor with a chopping blade.  Pick up each half of the eggplant, placing it cut side up on a cutting board, and scrape out the flesh using a spoon.  You may want to wait until it has cooled a bit.  Discard skin, put flesh in food processor bowl with peppers.  Add the remaining ingredients except olive oil.  Put the lid on the processor and puree to a mostly smooth consistency.  Check the flavor while processing to see if you need more salt.  Add more seasoning if needed and then continue the puree.

Scrape the mixture out into an attractive bowl, drizzle the top with olive oil, and enjoy!  You can eat this either with soft pita bread, or crisp up the bread in the oven, or buy pita crisps or whatever you like to serve this with.  It will be a bit spicy and very rich.  Bil hana wa shifaa!


Published in: on November 24, 2011 at 10:26 am  Leave a Comment  
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