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Becca Boyd shares tips on life and cooking on her blog at homebeccanomics.com

Beccanomics

As the dark comes earlier and the winds blow colder, I remember my most warming recipes and can’t wait to taste them again. I’ve been hankering for this baked oatmeal dish; it makes the whole house smell like cinnamon and fills an empty belly like none other. If, like me, the fall makes you feel habitually rushed, you’ll love this recipe for peanut chicken lettuce wraps — it will be a weeknight lifesaver (not to mention outstandingly healthful). –bboyd@thewcpress.com Morning Glory Baked Oatmeal 8x8” pan 1 c. pecans, chopped, divided 1 large egg 1/4 c. unsweetened shredded 1 c. vanilla unsweetened coconut, divided almond milk 1 tsp. cinnamon, divided 1 c. reduced fat milk 1 tbsp. brown sugar 1 1/2 tsp. vanilla 1/2 tsp. and 1/8 tsp. salt, 1 Macintosh or Golden Delidivided cious apple, diced (unpeeled) 1 tsp. baking powder 1 c. shredded carrots 2 c. old fashioned oats 1/2 c. raisins 1/3 c. maple syrup 1/4 c. coconut oil, melted

1.Preheat oven to 375 degrees. Place two bowls next to one another – one small, one large. 2. In the small bowl, put 1/2 c. nuts, 2 tbsp. coconut, 1/4 tsp. cinnamon, the brown sugar, and 1/8 tsp. salt. Mix to combine. Set aside – this is the topping. 3. Place remaining nuts, coconut, cinnamon and salt in the larger bowl. Add baking powder and oats and stir to combine. 4. In another large bowl, whisk maple syrup and egg until combined. Add milks and whisk to combine. Pour milk mixture over oats mixture and stir to combine. 5. Add apples, carrots, and raisins to oat/milk bowl and stir to combine. 6. Grease an 8x8 baking dish with nonstick spray. Add coconut oil to oat mixture in a steady stream while stirring, and immediately pour mixture into prepared pan. Sprinkle with reserved topping and place in preheated oven. Bake for 40-45 minutes or until topping is golden. 7. Let cool to firm and serve. To reheat, place in 300 degree oven, covered with foil, for 20 minutes. Morning Glory Baked Oatmeal 8x8” pan 2 tsp. Sriracha 1/3 c. creamy peanut butter 2 tbsp. Tamari or soy sauce 4 c. broccoli slaw Juice of 1 lime 2 chicken breasts, cooked and chopped 4 cloves garlic, minced 1/4 tbsp. roasted peanuts, 2 tbsp. honey roughly chopped 2 tsp. fish sauce 2 heads Bibb/Boston lettuce

1.Whisk peanut butter through Sriracha in a large bowl until blended. 2. Add chicken, slaw and peanuts and stir together. 3. Divide into lettuce leaves and serve. OCTOBER 2019 THEWCPRESS.COM

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Profile for The WC Press

The WC Press Preservation Issue - October 2019  

Voice of the Borough

The WC Press Preservation Issue - October 2019  

Voice of the Borough