The Sunday Post
Roasted Rhubarb & Cardamom Steel Cut Oats, Mediterranean Marinated Tofu Salad and Satisfying Meal Prep Bean Soup
Oh hello friends!
Sadly today is the last day of my spring break so I’m off with my gal pals for some fun. I’ve had a pretty low key week at home, which I totally needed and spent lots of time… lots of time…errr…
actually wasting time if I’m being frank.
I didn’t really think that until I sat down to write my newsletter to you. Let me explain.
Each week when I sit down to plan a post, I jot down random thoughts that come to mind. You know, highlights of the week, things on the brain, etc. Here’s what I wrote this week:
That hour darn near killed me.
Love is blind.
I need room for more chickens this spring. I might need a goat too.
Should I quit my 9-5 job?
I want to live in a van and travel across the country posting videos of my magical care free life.
I’m in my sourdough era.
Where the heck is Kate??
Just reading those thoughts tells me that I spent waaaay too much time on social media this week. And here’s why I know that.
The first point about the time change is just something I’ve been thinking a lot about this week as the desperation for a nap hits at about 2:00 every day. Who in their right mind was happy about losing an hour of sleep last weekend and who has spent the entire week trying to catch up?!
Me, that’s who.
And that fatigue just sucks me in to the social media pit as I lay on the couch each afternoon. Just for a minute. You know, to rest my eyes. But I end up scrolling endlessly for an hour before I force myself to get up and get moving.
I’ve watched all sorts of reels (not REALS and that’s key!) videos and posts about living that perfect homesteader life (which includes more chickens), to travelling the country, to giving up my 9-5 job in order to follow a dream.
Okay wait, I’m open to that last statement. Only, I can’t seem to pinpoint what my dream is anymore.
I’ve even been watching really ridiculous clips about the reality show Love is Blind, even though, and here’s the kicker….I’ve never actually watched Love is Blind, nor do I plan to!
And lastly, at this point, the story keeps changing so I don’t dare speculate about where Kate might be, even though it’s been all over social media ALL WEEK LONG.
All kidding aside, I really did have a nice week at home. Thankfully it hasn’t all been a wipe out. I did get to spend the week with my favourite eight year old. I also made way too much bread, went out for dinner with new friends and read some really great books. Working on some creative projects and belly laughing with friends is a great way to finish the week off.
I hope you had a great week too! And Happy St. Patrick’s Day!
Renee xo
We had a few warm days this week which means spring might be around the corner. That also means rhubarb will soon appear! There are only a few farmers in Ontario who grow winter rhubarb, or forced rhubarb as it is called. Luckily, I still had some in the freezer to use up from last spring. If you’ve never had roasted or stewed rhubarb then it is a must try for you! I love roasting with some smashed cardamom seeds so you get little nuggets of spice with the odd bite. Use it on your morning oats, on ice cream and on toast, YUM.
Roasted Rhubarb & Cardamom Steel Cut Oats- * 3 servings
For the oats (start the night before):
1 cup steel cut oats
3 cups water
pinch salt
1 /4 cup almond milk, optional
cream/milk for serving
seeds and nuts for serving
For the rhubarb (I made extra here so cut in half if desired):
4 cups rhubarb, cleaned and chopped into 1 inch pieces
1/2 cup maple syrup
sprinkle of cinnamon
4-5 green cardamom seeds, crush open with the bottom of a cup and put seeds and pod in the baking dish with the rhubarb
This is by far the easiest way to make steel cut oats and a recipe that I have used for many years thanks to The Kitchn. You can toast the oats in some butter beforehand if desired.
The night before you plan to eat them place the oats, water and salt in a small pan. Bring to a rolling boil.
Turn the heat off, cover with a lid and leave to sit overnight.
In the morning, mix the rhubarb ingredients in a small baking dish and roast at 375 degrees for about 15 minutes, until soft. Remove the cardamom pods, not the seeds.
Reheat the oats until hot. Use the extra almond milk if needed for extra creaminess. Spoon 1/3 of the oats into a bowl. Top immediately with a few tablespoons of the rhubarb and any nuts and seeds. An extra drizzle of cream is delish too.
Store leftover oats and rhubarb in the refrigerator. The oats are a great meal prep dish that reheat really well.
I do love me some warm tofu on top of a crisp salad. And I usually eat 1/2 the block myself since it’s such a great protein source and literally soaks up any flavours you give it. This marinade is a variation off of a recipe for shrimp skewers from Dishing Out Health (also delish!) and it has loads of flavour and spice. I marinated and fried the tofu and then nestled it on top of a Greek-ish salad! You’ve got everything here, loads of veggies, protein and healthy fats. I just drizzled some balsamic dressing on top. Such a satisfying meal!
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