Breakfast, Lunch and Dinner 

with

ERIN

Breakfast, Lunch and Dinner

with

ERIN

BREAKFAST
Basic Oatmeal
Oatmeal is the ultimate comfort food to have for breakfast. Healthy and warm, available in bulk and affordable — it’s really the perfect quarantine meal.
I like Bob’s Red Mill Organic Old Fashioned Rolled Oats.
INGREDIENTS
– Grass fed unsalted butter or ghee
– Your favorite jam
– Tahini and cinnamon

PROCEDURE

1. Prepare your oatmeal as instructed on the package. Or, bring lightly salted water to a boil. The ratio you want is 2 parts water to 1 part oats. Add oats and reduce the flame to a low setting to cook, stirring every minute or so. I cook my oats slowly as I find that it makes them creamier.
2. Once the oats have absorbed all the water, remove from the heat and portion out a serving into your favorite bowl.
3. Top with good quality grass fed unsalted butter or ghee and a little scoop of your favorite jam. This is my favorite way to top oatmeal, I also like to eat it with some tahini and cinnamon.
Enjoy outside while wearing your favourite pajamas.
BREAKFAST
Basic Oatmeal
Oatmeal is the ultimate comfort food to have for breakfast. Healthy and warm, available in bulk and affordable — it’s really the perfect quarantine meal. I like Bob’s Red Mill Organic Old Fashioned Rolled Oats.
INGREDIENTS
– Grass fed unsalted butter or ghee
– Your favorite jam
– Tahini and cinnamon

PROCEDURE

1. Prepare your oatmeal as instructed on the package. Or, bring lightly salted water to a boil. The ratio you want is 2 parts water to 1 part oats. Add oats and reduce the flame to a low setting to cook, stirring every minute or so. I cook my oats slowly as I find that it makes them creamier.
2. Once the oats have absorbed all the water, remove from the heat and portion out a serving into your favorite bowl.
3. Top with good quality grass fed unsalted butter or ghee and a little scoop of your favorite jam. This is my favorite way to top oatmeal, I also like to eat it with some tahiniand cinnamon.
Enjoy outside while wearing your favourite pajamas.
LUNCH

Brothy Beans + Garlicky Greens

A simple bowl of brothy beans and garlicky greens is a delicious and healthy lunch.
INGREDIENTS
– A cup of beans
– Salt to taste
– Olive oil
– Garlic cloves
– Half an onion
– Bay leaves 
– Black peppercorns 
– Red pepperflakes
– Fresh herbs (parsley)
– Kale, spinach and/or collard greens 

PROCEDURE

1. Preparing brothy beans really starts the night before. Rinse one cup of beans and add to a large glass or ceramic bowl. Cover with water by a few inches and let soak overnight. 8-12 hours is good.
2. In the morning, drain and rinse your beans and add them to a big stock pot.
3. Cover them again with fresh water and add a teaspoon of salt at a time until the water tastes a little salty, but not too salty. Make sure to cover the soaked beans by a few inches of water.
4. Then add a big splash of oil, some garlic cloves, half an onion and a few bay leaves and black peppercorns. If you have fresh herbs, like parsley, you can add them to the pot as well.
5. Bring to a boil and then simmer until the beans are soft. Check after 30 minutes and again every 15 minutes or less until soft but not mushy.
6. Now it’s time to prepare the greens. In a separate pot or pan, take washed greens like kale, spinach or even collard greens and drop them in a dry pan on low heat. You want them to still be slightly wet from washing to help create steam.
7. Cover the pot with a lid and let steam for 5 minutes on low heat. They won’t burn, don’t worry.
8. Once they are wilted from the steam, add some nice olive oil, sliced or grated garlic and some red pepper flakes. Cook until your liking. Even if you don’t have garlic, this will still taste good.
9. Scoop a nice big serving of beans and some of the broth into your favorite bowl. Taste it. Does it need more salt, more red pepper flakes, some hot sauce? Add whatever flavors you’d like at this point. Be creative.
10. Last, add your garlicky greens and enjoy. I always go back for seconds.
LUNCH

Brothy Beans + Garlicky Greens

A simple bowl of brothy beans and garlicky greens is a delicious and healthy lunch.
INGREDIENTS
– A cup of beans
– Salt to taste
– Olive oil
– Garlic cloves
– Half an onion
– Bay leaves 
– Black peppercorns 
– Red pepperflakes
– Fresh herbs (parsley)
– Kale, spinach and/or collard greens 

PROCEDURE

1. Preparing brothy beans really starts the night before. Rinse one cup of beans and add to a large glass or ceramic bowl. Cover with water by a few inches and let soak overnight. 8-12 hours is good.
2. In the morning, drain and rinse your beans and add them to a big stock pot.
3. Cover them again with fresh water and add a teaspoon of salt at a time until the water tastes a little salty, but not too salty. Make sure to cover the soaked beans by a few inches of water.
4. Then add a big splash of oil, some garlic cloves, half an onion and a few bay leaves and black peppercorns. If you have fresh herbs, like parsley, you can add them to the pot as well.
5. Bring to a boil and then simmer until the beans are soft. Check after 30 minutes and again every 15 minutes or less until soft but not mushy.
6. Now it’s time to prepare the greens. In a separate pot or pan, take washed greens like kale, spinach or even collard greens and drop them in a dry pan on low heat. You want them to still be slightly wet from washing to help create steam.
7. Cover the pot with a lid and let steam for 5 minutes on low heat. They won’t burn, don’t worry.
8. Once they are wilted from the steam, add some nice olive oil, sliced or grated garlic and some red pepper flakes. Cook until your liking. Even if you don’t have garlic, this will still taste good.
9. Scoop a nice big serving of beans and some of the broth into your favorite bowl. Taste it. Does it need more salt, more red pepper flakes, some hot sauce? Add whatever flavors you’d like at this point. Be creative.
10. Last, add your garlicky greens and enjoy. I always go back for seconds.
DINNER

Basic Risotto

My basic risotto recipe is very simple, but the homemade veggie broth that I cook it with really takes it to the next level.
INGREDIENTS
-Veggie scraps; the tops of onions, garlic skins, parsley stems, carrot tops, pieces of ginger, the stalks of kale, etc.
– Salt to taste
– 1 cup of white arborio rice
– Unsalted butter
– Onions
– Black peppercorns
– Bay leaves
– Parmesan cheese

PROCEDURE

1. Collect veggie scraps throughout the week like the tops of onions, garlic skins, parsley stems, carrot tops, pieces of ginger, the stalks of kale, etc. and freeze them in a container.
2. When you have a decent amount of veggies, add to a large stock pot of water. Add some bay leaves and black peppercorns to the water and bring to a boil.
3. Once the water has come to a boil, gently simmer for about 50 minutes or so. Strain into another pot or container and discard or eat the veggies. I don’t salt my broth because I like to use it for cooking
throughout the week. Making your own broth is a great way to use every part of the vegetable. Of course, you don’t need to use homemade veggie broth to make a yummy risotto. Water or boxed veggie broth is perfect too.
4. For the risotto, first chop an onion — any kind will do. Add about two tablespoons of unsalted butter (grass-fed, the good stuff) to a saucepan over low heat and then add the onion. You can increase the temperature a little now. Cook on low-medium heat until soft. Take your time and stir occasionally so that the onion or butter does not burn.
5. Add one cup of white arborio rice and mix well. You’ll need about 5 cups of your chosen cooking liquid for the next step.
6. Add one cup of warmed broth to the pot at a time and cook down until the broth is well absorbed before adding another cup of broth. Try to use warmed broth so that you aren’t introducing a cooler temperature to the pot (I have cooked it with room temperature broth and I haven’t really noticed a difference to be honest).
7. Stir consistently so that the rice doesn’t stick to the bottom of the pot. Take your time here too.
8. Once you’ve used all 5 cups of your liquid and it’s nice and creamy, you’ll know it’s done. It should be slightly al dente, but if you like it really soft, that is okay too.
Chef’s choice! Grate some parmesan cheese (I use pecorino romano, which is basically a sheep’s milk parmesan) and top your risotto with it. Use as much as you’d like. Don’t forget to listen to some nice music while you make the risotto and dance a little as you stir it. I think this makes it taste better.
 Don’t forget to listen to some nice music while you make the risotto and dance a little as you stir it. I think this makes it taste better.
DINNER

Basic Risotto

My basic risotto recipe is very simple, but the homemade veggie broth that I cook it with really takes it to the next level.
INGREDIENTS
-Veggie scraps; the tops of onions, garlic skins, parsley stems, carrot tops, pieces of ginger, the stalks of kale, etc.
– Salt to taste
– 1 cup of white arborio rice
– Unsalted butter
– Onions
– Black peppercorns
– Bay leaves
– Parmesan cheese

PROCEDURE

1. Collect veggie scraps throughout the week like the tops of onions, garlic skins, parsley stems, carrot tops, pieces of ginger, the stalks of kale, etc. and freeze them in a container.
2. When you have a decent amount of veggies, add to a large stock pot of water. Add some bay leaves and black peppercorns to the water and bring to a boil.
3. Once the water has come to a boil, gently simmer for about 50 minutes or so. Strain into another pot or container and discard or eat the veggies. I don’t salt my broth because I like to use it for cooking throughout the week. Making your own broth is a great way to use every part of the vegetable. Of course, you don’t need to use homemade veggie broth to make a yummy risotto. Water or boxed veggie broth is perfect too.
4. For the risotto, first chop an onion — any kind will do. Add about two tablespoons of unsalted butter (grass-fed, the good stuff) to a saucepan over low heat and then add the onion. You can increase the temperature a little now. Cook on low-medium heat until soft. Take your time and stir occasionally so that the onion or butter does not burn.
5. Add one cup of white arborio rice and mix well. You’ll need about 5 cups of your chosen cooking liquid for the next step.
6. Add one cup of warmed broth to the pot at a time and cook down until the broth is well absorbed before adding another cup of broth. Try to use warmed broth so that you aren’t introducing a cooler temperature to the pot (I have cooked it with room temperature broth and I haven’t really noticed a difference to be honest).
7. Stir consistently so that the rice doesn’t stick to the bottom of the pot. Take your time here too.
8. Once you’ve used all 5 cups of your liquid and it’s nice and creamy, you’ll know it’s done. It should be slightly al dente, but if you like it really soft, that is okay too.
Chef’s choice! Grate some parmesan cheese (I use pecorino romano, which is basically a sheep’s milk parmesan) and top your risotto with it. Use as much as you’d like. Don’t forget to listen to some nice music while you make the risotto and dance a little as you stir it. I think this makes it taste better.
 Don’t forget to listen to some nice music while you make the risotto and dance a little as you stir it. I think this makes it taste better.

Find Erin

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