Baked Oatmeal (gluten-free, dairy-free)

There are many baked oatmeal recipes floating around the culinary zeitgeist. Our two favorites came from an Amish farm and a B&B. The former required too much work and forethought, what with soaking oats overnight and taking about seven steps over several hours to accomplish our goal. The latter was easy-peasy, but it was"naughty." We have taken a good chunk of time figuring out our own, but after our girls gave us extra time this morning by waking us up extra early, I was given time for another stab at it.

The result was most pleasing! We discovered a Natasha-friendly and delicious treat that warmed us up on a cold morning. The "comfort food" aspect didn't hurt either, since at least I was out-of-sorts. It passed the fickle toddler taste-test, too! So, despite that I sent my sister-in-law an inferior incarnation of this recipe last week, we have finally arrived at the baked oatmeal recipe for us. (Note: I wouldn't ordinarily tell you to use blueberries out of season, but we froze several fresf ones back in the 2009 season.)

Baked Oatmeal
Prep time: 10 minutes
Bake time: 30 minutes
Serves: 8, give or take

3 cups Speerville rolled oats
3/4 cup cane juice crystals
1/2 cup margarine
2 eggs
2 cups (1 pint) plain soy yogurt
2 tsp baking powder
1 tsp sea salt
2 cups fresh or frozen blueberries (or other fruit, optional)

Preheat oven to 350F. Grease a 9X13 or large square baking pan.

Put everything except the fruit into a large bowl and mix well.

Fold in blueberries.

Pour batter into pan. Spread evenly. Bake at 350F for 30 minutes or until oatmeal is set and golden brown. Let cool for five minutes and serve warm.

(Note: This stores well for several days in the refigerator, so don't be afraid of leftovers.)

Almost Thai Trout

I will not insult the Thai culture by claiming that I cook Thai food authentically or that any Western company can actually capture a true memory of Thailand. That being said, I love eating Thai food and look for any excuse - and any method - of Thai-ing food up. What you are about to read is the easiest recipe you've ever seen. If you like food with a sweet kick, you'll make this several times over the next year. And if you're one of those people who thinks you don't like much fish, just try this. You'll be shocked the next time you try anything else.* This is SO good!

Almost Thai Trout
Prep Time: 7 minutes
Bake Time: 25 minutes
Serves: 2 (flexible according to size of fish)

2 trout fillets (or one bigger cut divided; use this method if you're serving more than two people)
1 bottle PC brand Memories of Thailand sauce

1) Preheat oven to 325F.** Cut one piece of parchment paper for each trout fillet. (Note: the parchment paper should be considerably bigger than the fillet to allow the fillet to be wrapped.)

2) Place one fillet on each piece of parchment paper. Pour Memories of Thailand sauce atop each fillet, to taste. For best results, brush the sauce evenly over the fillet. Wrap the parchment paper securely around the fillets.

3) Bake at 325F for 25 minutes, or until fish is cooked through. (Properly cooked trout will flake with a fork, similarly to properly cooked salmon.)

4) Remove the parchment paper and serve immediately.

* The one exception is Digby scallops. I was recently in Yarmouth, NS, and had fresh Digby scallops. I forgot how perfect they are. I am ruined for scallops until I go back to the South Shore!
** Another option is to prepare the fish the same way, only grill the fish this time. You can also choose to grill or bake the fish without parchment paper, but I love how the parchment paper helps the fish cook evenly, gently, and moistly, while the flavor infuses every bite.