This week I whipped up two super simple, super satisfying recipes for Foodista that I’d love to share.
The first is a silky, smooth cheddar cheese sauce that comes together in under ten minutes. You read that right: Ten minutes. I can barely count to ten in ten minutes, so you might consider this one step forward for humankind.
It’s creamy and rich and can be stirred into a pot of freshly cooked elbow pasta for homemade macaroni and cheese, drizzled over plainly steamed vegetables for some added flavor, or my favorite use- mixed with whole wheat penne, roasted broccoli, and sliced grilled chicken for an easy, healthy, and comforting dinner bowl.
The next recipe I want to share marries two of my favorite things: Oats and the slow cooker.
I know, I had the same reaction.
Oh sweet heavens no…sweet sweet heavens to betsy don’t put those in there.
…But, but the slow cooker! It’s only for savory fo—
And oats! Oh no they really shouldn’t go in ther—
Andrea, I think you’ve gone too far this time and I- well I- I’m not ready for this kind of relationshi—
Shhh…hush now. I know.
If you remember, I love to make meals ahead of time. Making a vat of oatmeal at the start of the week saved me fifteen precious minutes every mornings since. Precious minutes that were redeemed and then spent wisely on People.com.
Yes, I soaked my oats in an eight hour hot bath, and as is the case with everything slowly simmered, they emerged creamier, fluffier, and more tender than I could have imagined.
If I wasn’t concerned about water damaging the leather of my wallet, I’d consider tossing it inside, just to see what kinds of wonders the slow cooker could work on its contents.
Get the scoop on my overnight oats here: The Best Breakfast To Wake Up To
In other news, if you want to watch me as I learn all about wine, watch this video my friend Jameson and I filmed: Wine Safari
My sincerest apologies in advance.