STEEL CUT OATMEAL WITH CHORIZO, PEPPERS AND ONIONS
Turn a classic morning grain into a satisfying dinner dish with the addition of hearty sausage and veggies.
Provided by Mark Evitt
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, cook oats in oil over medium-high heat about 5 minutes, stirring frequently, until toasted. Add broth. Heat to boiling; reduce heat. Simmer uncovered until liquid is absorbed, about 35 minutes.
- Meanwhile, in 12-inch skillet, cook chorizo over medium heat about 5 minutes, stirring occasionally, until cooked and crisp. Remove chorizo to plate; cover to keep warm. Add bell peppers and onion to drippings in skillet; cook over medium heat about 20 minutes, stirring occasionally, until peppers are tender and onion begins to caramelize.
- Fold peppers and onion into cooked oatmeal. Divide among 4 bowls; top with chorizo. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
STEEL-CUT OATMEAL
Delicious and hearty breakfast.
Provided by rblakley
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
- Cook oats until thick and soft, 20 to 30 minutes.
- Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
- Sprinkle sugar over the oats to serve.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 41.8 g, Cholesterol 2.4 mg, Fat 12 g, Fiber 5.7 g, Protein 10.5 g, SaturatedFat 3.1 g, Sodium 232.8 mg, Sugar 8.4 g
CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
- Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
- Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
- Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
- Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 40 grams, Carbohydrate 49 grams, Fat 67 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 23 grams, Sodium 2242 milligrams, Sugar 13 grams, TransFat 0 grams
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