Savory oats are a satisfying and pocket-friendly dinner. These get an extra dose of veggies from kale and turmeric-roasted carrots.
Jason and I spent the holidays at my mother’s home in Delaware. The cat protested during the long drive over, but once we got there, she was delighted at all the new hiding spaces and places to jump on. It was so cute. Nana’s place is always best, I guess. Jason likes it too because my mom always stashes all kinds of muffins and cookies for him.
A few days after Christmas, we drove out to Cape May on the Jersey shore. My aunt lives there and manages a farm. It had been at least a year since I’d last seen her, and I’d never gotten to see the farm.
There’s a little converted barn on the property that serves as a rotating produce shop, lunch counter, and event space. And of course everything that’s served there comes right out of the earth only a few yards away. On New Year’s, they dropped a huge sparkly egg from the rafters in place of a ball.
Although the lunch counter was closed when we got there, the chalk-dusty remains of their latest menu were still on display. One item in particular drew my eye ….butternut squash steel cut oats and toasted walnuts. Does that sound amazing or what? Even though I didn’t get to sample a bowl of the stuff, it became the inspiration for this post. The squash became carrots, and I added some handfuls of kale for some green lovin’. And some cranberry ketchup because I love the color. And taste, obviously.
My favorite part of this dish was the turmeric-roasted carrots. Guys, they were so good. I can’t even begin to tell you how amazing they were. Toasty and spicy, but not overwhelmingly so. Warm. I could eat turmeric-roasted carrots for every meal for the rest of the season. Only, I promised myself that I was going to do other things with veggies besides roast them. So maybe every other meal then?
I sprinkled sesame seeds over the carrots, which made them nutty and wonderful. If you don’t have sesame seeds in the house, you can totally leave them off because this dish is supposed to be a budget meal. To that end, I used quick oats because that is what I had on hand. You can totally used rolled oats or steel cut, if it pleases you.
Even though the name of this dish is super wordy, it’s quite simple. The ketchup requires very little effort, and roasted veggies are always easy. The cranberry ketchup makes a huge batch, way more than you’ll need for this dish. As is the nature of ketchup, it goes on many things. Just scoop it into jar and keep it in the fridge for whatever.
Hey, one last thing. As you can see, I gave the blogaroo little makeover. Do you like it? Hate it? Any constructive feedback or improvements? Lemme know what you think. Thanks! <3
The carrots and ketchup have similar cooking times and can be made simultaneously.
- 2 cups water
- 4 cups cranberries (one package)
- 8 dates
- 2 cups chopped purple onions
- 1 bay leaf
- 1/4 cup apple cider vinegar
- 2 tbsp stone ground mustard
- salt to taste
- 1 lb carrots
- 3-4 tbsp melted coconut oil
- 1 tsp microplane grated garlic
- 1 tsp fresh ground black pepper
- 1 tsp turmeric
- 1 tsp coarse kosher salt
- 3 tsp fresh lemon juice
- 2 tbsp sesame seeds (optional)
- 4 cups packed kale
- 1 cup of quick oats, plus water to cook them in
- salt and pepper
- Combine the water, the cranberries, the dates, the onions, and the bay leaf in a saucepan. Cover and bring to a boil.
- Uncover and cook over medium heat for 15 minutes. Remove bay leaf.
- Add the mustard and cider vinegar and stir constantly for 5-7 min, until thickened.
- Remove from heat and puree till smooth
- Preheat oven to 450
- Cut the carrots onto 4-6 pieces lengthwise. Set aside.
- Combine the coconut oil tsp, garlic, pepper, turmeric, salt, and lemon juice.
- Toss carrots in tumeric mix, coat well.
- Lay carrots in a single layer on a parchment-lined cookie sheet.
- Sprinkle the sesame seeds over the top.
- Roast for 18 minutes.
- Wilt kale in microwave for 3-4 minutes
- Bring 1 1/3 cup water to a boil.Add quick oats and stir till water is absorbed. Add salt and pepper to taste
- Divide kale, carrots, and oats among serving bowls. Drizzle cranberry ketchup over top.
- Serve with love.
cranberry ketchup recipe slightly adapted from taste of home