Tag: fast

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Overnight Oats w/ Rosemary and Vanilla

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I like to make a big batch of overnight oats to have through the week for fast and easy post-yoga breakfasts. For this one I used vanilla and rosemary to flavor it. I love rosemary in almost anything, most people think of it as a seasoning reserved for savory dishes but I think it’s great incorporated into breakfasts and desserts too. Not to mention its many health benefits; it’s rich in iron, calcium and vitamin B6. According to some studies it has anti-inflammatory and antioxidant properties, improves digestion and prevents brain aging.  But more importantly it just tastes good! Our rosemary plant has TONS of flowers right now, which the bees love, but I also think are very pretty so I picked some for a garnish on my oats. They are edible and taste pretty much like rosemary but a bit more flowery- go figure.

{4 servings}

  • 2 cups of rolled oats
  • 3 1/2 cups water
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • dash of salt
  • 1 tsp vanilla extract
  • dash of ground ginger
  • 1 1/2 tbsp chia seeds
  • 1 1/2 tbsp flax seeds
  • 1 tbsp hemp seeds
  • 4 rosemary sprigs

toppings ideas:

  • granola
  • almond butter
  • crystallized ginger
  • pomegranate seeds
  • tangerine slices
  • toasted coconut
  1. in a medium sized tupperware, combine oats, water and spices then put in the fridge for 4 hours or overnight
  2. use a blender or food processor to blend part of the oats to make a smoother consistency, I blended about 3/4 of the soaked oats to make it on the more creamy side
  3. return it to the tupperware and add chia, flax and hemp seeds and stir to incorporate- these will thicken it up overnight and give it more texture
  4. return to fridge overnight, in the morning serve some up and top with your choice of goodies!

© 2016, domenicadreamsofcalamari. All rights reserved.

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Fish Out of Water

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It’s that time of year again; the tail end of the school year when buying groceries is a gamble. Am I really going to use this stock of brussels sprouts or this whole bag of spinach?  With the excitement/craziness of finals week it’s hard to plan more than 24 hours ahead. So it’s at times like these when I go into a kind of Chronicles of Narnia mode. Instead of climbing into a wardrobe to reach mystical lands, I stare into my pantry until I find interesting dinner items.

It is also apparently prime time for meyer lemons. My co-worker brought in a huge bag of them from her tree early last week and I’ve been puzzling over what to make with them since then. Luckily I happened to have some homemade ricotta (recipe link below) that my mom and I whipped up during Thanksgiving week and it was calling out to the lemons. I also happened to have some black garlic, which is a great thing and loves to be mashed into cheese.

If you are sardine adverse, leave off the sardines.

  • 2 tbsp olive oil
  • 1 pinch truffle salt (or normal salt)
  • 1 tsp crushed peppercorns
  • 1 tbsp capers
  • 5 cloves black garlic
  • 1/2 cup ricotta
  • 2 Meyer lemons
  • 1 cup orzo (dry)
  • truffle marcona almonds (plain old marcona almonds will work too)
  • 1 big handful arugula
  • 7 kumato tomatoes (or cherry tomatoes)
  • 4 sardines in tomato sauce (or not in tomato sauce)
  1. bring 2 quarts of water to a boil with a pinch of truffle salt or normal salt
  2. slice lemons thinly (remove seeds), saving the butts for the juice, slice 2 cloves of the black garlic
  3. cook the orzo 8-10 minutes or until done and drain
  4. meanwhile heat 2 tbsp olive oil in a skillet and add the sliced black garlic and lemon, cook over medium heat, stirring occasionally until lemons soften
  5. remove skillet from heat and add capers, stirring to coat
  6. in a shallow bowl crush remaining black garlic cloves into the ricotta, squeeze the lemon butts into the mixture. crush pepper corns with a knife and mix into the ricotta
  7. when orzo is cooked and drained, move to a large bowl or back into the pasta pot and immediately stir in the lemon-caper-black garlic mixture
  8. then stir in the ricotta mixture, mix until fully incorporated
  9. slice arugula and add into the warm orzo mixture
  10. serve in bowls then slice tomatoes and chop marcona almonds and sprinkle over the top
  11. then top with the sardines and you have a fish out of water

© 2015, domenicadreamsofcalamari. All rights reserved.

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Green Papaya Salad


My friend/roommate/platonic partner went on a South East Asian adventure this summer and brought back this recipe along with 10 pairs of those comfy Asian pants.

  • 1/2 large green papaya
  • 2 medium carrots
  • 1/2 cup each; fish sauce, raw sugar, lime juice
  • 1/4 cup each; garlic, red chili
  • 1/2 cup chopped peanuts
  • 1 tbsp chopped basil
  • 10 cherry tomatoes
  1. squeeze lime juice into a jar and add fish sauce, sugar, minced garlic and finely chopped and seeded red chili
  2. grate papaya and carrots and chop or grind peanuts
  3. pour lime sauce over the carrots and papaya
  4. slice basil and tomatoes and add to mix

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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Tuna Veggy Salad

I really love tuna. Not tuna soaked in mayo though, that takes the fun out of it. I like to chop up fruits and veggies and make a lighter, fresher salad, just like my mom’s. This was another recipe born out of bountiful produce and a mighty appetite.

  • 1 can tuna
  • 2 sticks celery
  • 1/2 large tomato
  • 2 tbsp mustard
  • 1/4 cup slivered almonds
  • 2 handfuls spinach
  • 1 lg carrot
  • 1/2 onion (red or white)
  • 1/4 cup red wine vinegar
  • 10 red grapes
  • healthy dose of capers
  1. drain tuna
  2. chop celery, peel carrot then slice along with the tomato, onion and spinach and halve the grapes
  3. add it all to a bowl and mix

© 2014, domenicadreamsofcalamari. All rights reserved.

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œufs en Avocat

This is one of my favorite breakfasts and fairly fast and easy. Lots of protein, good fats and verrry tasty. At this time of year when avocados are plentiful, it’s especially appealing.

  • 1/2 of an avocado (preferably a large one)
  • 1 egg
  • pepper
  • salt
  • 1 sprig basil
  • 2 tsp feta cheese
  1. cut avocado in half, using the half without the seed, hollow out hole to fit an egg (depends on size of avocado and pit)
  2. fill with egg and sprinkle salt, pepper and whatever spices you feel like on top
  3. bake at 350° F for 15 minutes
  4. remove and add feta then return to oven and put under broil for 10 more minutes or until egg turns white and looks set (cooked to your liking)
  5. serve with basil, great with a good piece of bread or roasted potatoes (pictured)

© 2014, domenicadreamsofcalamari. All rights reserved.

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