Good Morning to all who are tired from cooking all week. Good Morning to those of us who are staying at home away from the Holiday crowds. Maybe I am just a bit old fashioned but I could care less that it is “Black Friday”.
I mean, I have come to realize that, yes, I could go out and catch a bargain or two but, honestly, most of the items that are marked down are things that I really did not need. I also try to challenge myself in not spending so much. So many of us get caught up in the material demands of Christmas and that is not what the season is about.
For me, this season is about love and family and cherishing all of those moments that take our breath away.
I don’t know who might be out there reading this, but I hope that this post finds you in good health and spirit. I am sitting here in my living room and Thanksgiving 2019 is finally behind me. I have been cooking and cooking and cooking all week long. All for one or two hours of eating and another hour or so of cleaning up. In the end, though, it’s all worth it to me. I enjoy making a meal that my family enjoys and fight over the leftovers. I am so thankful to God for my family and the time that we have to spend together. That’s really what it’s all about. My son, who is six and about to turn 7, said grace for our Thanksgiving and I just am so thankful for all of our blessings and hope that I am instilling a good upbringing for both of my kids.
I fixed a turkey breast and mashed potatoes and gravy. My turkey gravy turned out right. I have struggled with that for years on getting the right consistency and trimming the fat from the turkey drippings and getting the desired thickness of gravy. It turned out real nice. I made a homemade pumpkin pecan pie with pecan crust instead of the usual crust. I also made one of our great grandma’s cake recipe for Sex in A Pan. It turned out okay. I think next time I will use a graham cracker crust. I live and learn.
Now, I am looking forward to putting my Christmas tree up and making some cookies with my kids. God Bless to all
Here is a recipe for Steel Cut Oats. Anytime I eat them I have so much energy. I use my Cosori Pressure Cooker to cook the oats and let it sit on warm all or most of the morning and just let people eat on that through the morning. I usually put raisins in it or nuts with cinnamon and nutmeg.
1 Cup of Steel Cut Oats (not the quick oats)
This is what the oats look like before they are cooked. They are not the quick oats. If you do use quick oats, I would shorten the cook time.
I use my “Multigrain” function on my Cosori Pressure Cooker
Or use the “manual” function and you want to set it to 10 minutes on high pressure. I also did a slow release. I keep this on the “keep warm” setting for the whole morning and allow hungry eaters to help themselves.
Pressure Cooker Steel Cut Oats
- Cosori Pressure Cooker, measuring cup, liquid measuring cup
- 1 Cup Steel cut oats
- 4 Cups Water
- 1 tsp ground cinnamon
- 1 dash salt
- Add 1 cup of Steel Cut Oats to Pressure Cooker Pot. Add 4 Cups of water to the pot. Add the cinnamon and nutmeg. You can add butter, raisins or nuts to this if desired. Close lid and set the pressure valve to close. Set to manual setting and high pressure for 10 minutes or use the "multigrain" function if you have that. Slow release. Mixture will seem watery at first but upon sitting you will notice it thickening up. Sweeten to taste. Enjoy!