Mike's Mediterranean Oat Cakes with Tomato Kale Gravy
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Note: These cakes are a winner. I plan to make a batch up regularly to keep in the freezer. Works well for a quick breakfast, lunch or dinner & can be easily topped with jarred (my fave: Walnut Acres no-oil pasta sauce or "Appetite for Reduction's" Puttanesca (pg. 75)
First the Oat Cakes
One Cup of rolled oats (not instant) cooked to package instructions (Boil in water for this recipe)
Hint.. thicker consistency is better here. HL's substitution: I used my fave-steel cut oats, which take longer to prepare!
1 tablespoon nutritional yeast (helps tighten/thicken up the oatmeal and helps you cheese fans) HL's substitution: I used 2 tablespoons
One Cup Fat-Free Roasted Red Pepper Hummus (Sahara brand if you can ﬁnd it--There are other brands of fat-free hummus on the market, or you can make your own)
Chopped Italian Flat Leaf Parsley (Lots) HL used about a cup.
Extra add-ins: chopped garlic, oregano, chopped roasted red pepper, basil
1. Transfer cooked oatmeal to large mixing bowl.
2. Add hummus and ﬁnely chopped Italian Parsley. More garlic, oregano, basil, cumin (HL left this out), or chopped roasted peppers (HL added 2 roughly chopped roasted red peppers) would be additional options here…. Mike's thinking is that oats can absorb some serious savory.. so add what you like. Mike makes his own Hummus. That, as they say, is a whole other show.
3. Combine, and with a large spoon place Oat / Hummus batter in silicon
or non stick small mufﬁn or cupcake pans. Mike's were silver-dollar size. (HL filled hers muffin cups to about 3/4 full--and got 16 muffins--but they took much longer to bake!)
Bake in preheated 375 degree oven for 20-25 minutes. You are going for
golden exterior crust and moist in center. Just keep an eye on these--and bake as long as necessary to get them golden, with a moist center. (HL had to bake her muffins for about 50 minutes--kept a close watch on them--to get them golden, with just a slightly moist center. Next time I'll bake them at 400 degrees)
These refrigerate well if doing ahead of time or storing leftovers. Highly recommended! Will speed up the preparation & it would be wonderful to have a stash in the freezer or fridge!
Note: Mike is a San Marzano tomato snob. He admits it. He also admits that he spends too much on these canned beauties from the old country in this down economy. But Muir Glenn
ain't exactly cheap, either. Any quality crushed tomato product will work.
Hint: Due to their natural sweetness, San Marzano's require a bit more salt for balance.
If salt restriction is your goal you may want a more acidic variety.
1/4 cup diced white or sweet onion (HL added about 1/2 cup)
3 cloves fresh chopped garlic
Red pepper ﬂakes, to taste (read spicy) You want this dish spicy--but suited to your tastes!
One bunch fresh kale greens washed, large stems removed, and cut in ribbons. (HL used 1 pound)
1/4 cup low/no sodium vegetable broth for "dry" sautéing (this is where Mike says he misses a little olive oil.)
1 can cannellini beans drained and rinsed (optional…but highly recommended) (HL didn't have cannellini beans & used white kidney beans)
One link of diced Field Roast Italian sausage or Mexican flavor works great also.(Optional) Hint: if you can't or don't want to use the Field Roast--add some fennel seed to give "gravy" the Italian "sausage" taste
2 cups of the San Marzano canned tomatoes (from a 28 oz. can) and some of the puree from can as needed. (HL used almost all of the 28 ounce can)
Splash Red Wine vinegar or balsamic vinegar (HL forgot this!)
1. In a large saute pan "dry sauté" onion and pepper ﬂakes over medium heat adding a little vegetable broth as needed. When onions release juices, add the Field Roast sausage, if using it, and turn up the heat slightly. Brown for 3 minutes and add chopped garlic and the rinsed beans.
2. The beans will "trap" the garlic-onion-sausage ﬂavor. Add a few more drops of broth around edges of pan and put a cover on for two-three minutes.
3. Remove cover and add tomatoes and puree/juice, breaking up the whole tomatoes with a spoon. Season with (optional) salt and pepper.
4. Add the kale greens and cover again. Garden fresh kale will be tender and ready in under 10 minutes. But kale can be stubborn, so cook to your tastes to get it the way you like it. Some prefer al dente, others like kale softer, gentler to the bite.
5. Put a few oat cakes (HL used 3 per serving) in bottom of serving bowls, (reheat for 15 seconds in microwave if using leftovers)
6. When kale is tender, spoon your kale, tomato, bean gravy over the oat cakes
Note: Mike likes a sprinkle of red wine vinegar over the ﬁnished dish, but balsamic is great too. (HL left this last step out)
Nutritional Information Based on 1/5 Serving of the Recipe
This is truly a palate pleasing nutritional powerhouse! It doesn't get much healthier, and tastier than this!! Read this label.
Oat Cakes wt Tomato Kale Gravy
Serving Size: 1 serving
|Amount Per Serving|