Happy Monday. How’s your week starting off? I’m so glad that the conference I was at last week only went through Saturday, as I definitely needed Sunday to recharge and get set up for the week ahead. This one is packed.
It’s amazing what two glasses of wine can do to me now. Sunday morning I needed a few remedies…
Since I had plans for some late-morning Zumba, I didn’t want to eat too early and be starving in the middle of class, but I also didn’t want to feel weighed down by a huge breakfast. So, after running some errands and doing a little food prep for the week, I made a new savory oatmeal concoction that definitely bears repeating. It was the perfect mix of proteins, fats, and carbs to get me through an hour of dancing/laughing at myself.
Black garlic is a fermented product that’s very mild, smooth, and a little sweet. You can eat it spread on bread, blended into sauces, or cooked into all kinds of dishes. It’s a great way to bring together sweet, salty, and umami flavors. I just get mine at Trader Joe’s but if you can’t find it near you, just sub roasted roasted garlic.
For the Black Garlic-Miso Paste:
- I head black garlic
- 1 tsp white or red miso paste
- 1/2 tsp sesame oil
- a few drops water to thin, if needed
For the Mushrooms:
- 1 tsp olive oil
- 1 shallot, diced
- 2 scallions, sliced
- 4 oz container sliced shiitake mushrooms
- 1 tsp low-sodium soy sauce
- 1/2 tsp sesame oil
For the Oats
- 1/3 c rolled oats
- 1 tbsp ground flax
- a dash of sea salt (optional)
- 2/3 c water
- Whisk together black garlic, miso, sesame oil and water or process in a food processor until smooth. Set aside.
- Heat olive oil in a sauce pan or skillet. Sauté shallot until translucent. Add scallion and cook until soft.
- Add shiitakes. Cook until soft.
- Meanwhile, cook the oats, flax, sea salt, and water either in the microwave (~2 minutes) or on the stove until liquid is absorbed.
- Stir a spoonful of the black garlic paste into the oats until incorporated. Top with half the mushroom mixture and a poached egg.
What does two glasses of wine do to you? Any favorite breakfasts lately?
Have you ever tried fermented black garlic? I saw some when I was at Trader Joe’s a few weeks ago,and I just had to try it. I’m glad I did! It’s mild and a little bit sweet and adds a note of wtf-is-this-awesomeness to a humble stir-fry.
I made this the other night when faced with a craving for a grain & veggie /vehicle-for-poached-egg dinner. I made a large amount so I would have leftovers for the next day, but you can definitely make a smaller amount if preferred.
Serves 2 (or 1, twice)
- ~2 tsp sesame oil
- 1 head black garlic, peeled and sliced thinly
- 1 10-oz package shredded brussels sprouts
- 1 tsp light soy sauce (optional)
- salt & pepper to taste, if desired
- ~1 cup cooked quinoa
- 1 cup roasted golden beets
- 2 poached eggs
- tahini, for drizzle (optional)
- Heat oil in a nonstick skillet over medium heat.
- Add garlic and cook a few minutes until fragrant.
- Add shredded brussels sprouts and cook until wilted and hot. Add soy sauce and salt/pepper if using.
- Add quinoa and beets. Cook until flavors are well-blended.
- Serve hot. Divide into two bowls and top each with a poached egg. Drizzle with tahini if desired.
Have you ever tried black garlic? What are some of your favorite dinner recipes?