We Cook WednesdaysWe Cook Wednesdays

Baked Oatmeal

October 23, 2015

Baked Oatmeal with Bananas and Blueberries

This baked oatmeal is gluten free, dairy free and egg free and FULL of great texture and wonderful flavors.  Eat it hot or cold!  You can even eat it with ice cream!

2 c oats (gluten-free certified if necessary)
2 T whole chia seeds (ground flaxseeds can be substituted)
1 t baking powder
1/2 t sea salt
1 1/2 t cinnamon
1 can coconut milk (You can use either light or heavy)
1 T vanilla extract
1/3 c maple syrup or 2 T agave nectar or 2 t stevia extract or ¼ c Honey

3/4 c dried cranberries

3/4 c chopped pecans

1 banana (optional)
1 1/2 c berries

1. Preheat oven to 375 degrees.
2. Grease 8×8 ovenproof dish
3. In a bowl, mix oats, chia seeds, dried cranberries, pecans, baking powder, salt, and cinnamon. Add sweetener of choice and vanilla extract while stirring.
4. Slice a banana (optional) to cover bottom of dish in layer. Top with one cup of berries and then oatmeal mixture. Pour coconut milk over the top of the oat mixture. (Be sure that coconut milk is distributed evenly). Top with remainder of berries.
5. Bake 40 minutes. Let cool 10 minutes before serving. Refrigerate the leftovers to be eaten cold or reheated the next day.

PS This can be doubled into a 9×13 pan – I recommend it because you’ll want to eat more!

baked brie pecan maple syrup

September 9, 2015

 WE COOK Baked Brie

This will be your Go To appetizer for the fall!  It is so easy and so delicious and everyone LOVES it!


  • 1  wheel of Brie or Camembert (about 14 ounces)
  • 1 cup pecan pieces
  • 3/4 cup pure maple syrup
  • 2 TBSP Bourbon (optional)
  • crackers for serving

Preheat oven to 350 degrees.

Mix pecan pieces, maple syrup, and bourbon together in a bowl.

Thinly slice the top rind off of the brie.  Place the brie on a rimmed baking sheet or in a pie plate; bake until softened, 10-15 minutes.

Remove from oven, pour pecan mixture into center of cheese, letting the pecans pile in the center and the syrup mixture drizzle over the sides.

Return to the oven and bake another 20-30 minutes.

Remove from the oven and let sit for 10 minutes.  Serve with crackers.

PS Buy an extra wheel of Brie. You’ll want to make this again right away!

Ribollita Soup

February 4, 2015


This is a SIMPLE Italian veggie soup that I always have the ingredients in stock.  I haven’t met a person yet who didn’t rave about it! 

2 cans white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon (optional)
2 cups chopped yellow onions (2 onions)
1 1/2 cup chopped carrots (5 carrots)

1 cup chopped celery (3 stalks)

4 tablespoons minced garlic
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 (28-ounce) can Italian plum tomatoes, chopped
4 cups coarsely chopped or shredded  cabbage, optional
4 cups coarsely chopped kale
2 tablespoons Italian Seasoning Mix

1/2 cup chopped fresh basil leaves
8 cups soup stock, any of these: vegetable, chicken, mushroom
1/2 cup freshly grated Parmesan, for serving

On medium high, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cover and cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, Italian seasoning and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans.  Add the soup stock and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

PS Take seconds, it’s so healthy for you!

January 14, 2015


Vegetarian Chili


Oh Yes!  It’s winter and we love to eat something hearty that provides some leftovers for lunches.

1 medium zucchini, chopped
2 medium onions, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/4 cup olive oil4 garlic cloves, minced2 cups frozen corn2 cans (28 ounces each) Italian stewed tomatoes, cut up1 can (15 ounces) tomato sauce1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (15-ounce) white (cannellini) beans, rinsed and drained

1 jalapeno pepper, seeded and chopped

1/4 cup each minced fresh cilantro and parsley

1/4 cup chili powder

1 tablespoon sugar

1 teaspoon salt

1 teaspoon ground cumin


Over medium-high heat, saute zucchini, onions and peppers in the olive oil until tender. Add garlic; cook 1 minute. Reduce heat to medium.  Stir in tomatoes, tomato sauce, corn, beans, jalapeno and seasonings. Bring to a boil.  Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.

Serves 12

PS Serve with Positively Shelle’s  Cornbread or Spicy Sweet Potatoes.

January 7, 2015

 WE COOK Spicy Sweet Potato Fries



My family loves sweet potato fries!  Just try to keep people from eating these straight out of the oven! 

3 medium sweet potatoes or yams, cut into French fry size

1/3 cup olive oil

3 Tbsp Braggs Liquid Aminos (you can substitute 2 Tbsp soy sauce)

2 tsp dry mustard powder

2 tsp paprika

1 tsp dried thyme

½ tsp cayenne pepper

Preheat oven to 425 degrees.

Mix together olive oil, Bragg Liquid Aminos, mustard powder, paprika, thyme, and cayenne pepper.

Toss sweet potatoes with mixture.

Spray large baking sheet with oil.

Spread potatoes in a single layer on the baking sheet.

Bake for approximately 15 minutes.  Turn potatoes over and bake 15 more minutes or until lightly browned on both sides and can be pierced with a fork.

Sprinkle with salt and serve.

Serves 5

PS These are even great for breakfast!

DECEMBER 31, 2014



My friend Susan is an amazing cook as well as an amazing woman! Hailing from the south, she shared this amazing cornbread recipe with me.

It is so simple to make.  You will never buy a mix again! 


1 c. cornmeal

1 c. all-purpose flour (I use almond flour or coconut flour)

2 tsp. baking powder

¾ tsp. salt

2 Tbsp sugar, if desired

¼ c. canola oil (I use avocado oil or olive oil)

1-1/3 c. milk (I use almond milk)

1 egg, beaten well

Set oven temperature to 425 degrees F.  Prepare a large skillet or glass dish by pouring 2-3 Tbl. cooking oil into it and placing it into the oven while it is preheating.

Mix the dry ingredients together in a large bowl.   In a separate bowl, mix the wet ingredients.  Combine the wet and dry ingredients, mixing only until they are well combined.

As soon as the oven is preheated, carefully remove the hot skillet and pour the batter into it.  Be aware that the oil is hot and may splatter around the edges a bit.

Bake at 425 degrees F for 25 minutes, or until golden brown.

PS Serve with honey while it is warm.

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