Oatmeal With Almonds and Strawberry Star Anise Sauce

"I made this up for breakfast this morning because I had some strawberries that were slightly over-ripe. The sauce is modified from a strawberry shortcake recipe by Sherry Yard, from the Food and Wine 2004 cookbook. Although I thought it was sweet enough with just the strawberry sauce, you may want to serve it with whatever sweetener you prefer with your oatmeal. A little cream may also be nice, but I didn't have any."
 
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photo by Spice Princess photo by Spice Princess
photo by Spice Princess
Ready In:
20mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • First, prepare the sauce.
  • In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher. Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 minutes. Strain the sauce through a fine sieve into a bowl, pressing hard on the solids to extract as much of the juice as possible; set aside.
  • To prepare the oatmeal, heat the water in a medium saucepan until almost boiling. Stir in the oats and break up any lumps that begin to form. Turn the heat down to medium-low and simmer until all the water is absorbed. Give the oatmeal a good stir and pour into individual bowls.
  • Top each serving of oatmeal with some of the sauce (you can swirl it through decoratively if you like) and top with a portion of the almonds. Serve immediately.

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RECIPE SUBMITTED BY

<p>Updated June 2011:</p> <p>I'm 32 and married to the absolute love of my life.&nbsp; We just bought our first real home together and we're settling in, trying to get things just the way we want them.&nbsp; Hopefully before too long we will be starting a family!&nbsp; After DH finishes college, that is...</p> <p>I'm a vegetarian, but DH loves meat, although he likes a lot of vegetarian food, too.&nbsp; I like to find meat recipes that I can modify to be veg so we can cook it together side by side -- in two separate pots.&nbsp; Now that we have a real house, DH is obsessed with grilling everything possible, so I'm expecting that to rub off on me as well.&nbsp; I'm excited about grilling fruit this summer.&nbsp; I also grow my own herbs and will be planting a vegatable garden next summer when we are settled in better.</p> <p>Besides that, I am an artist (but have to have a crappy day job to pay the bills, not even worth mentioning, LOL<img title=Tongue src=/tiny_mce/plugins/emotions/img/smiley-tongue-out.gif border=0 alt=Tongue />)&nbsp; I really hope to have my art represented in galleries within a couple years or so, and maybe make most of my living that way.&nbsp; In the meantime, ya gotta do what ya gotta do!</p> <p>&nbsp;</p> <p>A bit on how I rate recipes:</p> <p>5 stars:&nbsp; I made this more or less as written and loved it, will definitely make it again.&nbsp; I may have made some very minor changes like lowering the fat and/or sodium, subbing veg stock for chicken stock to make it vegetarian, increasing the amount of cayenne, etc.&nbsp; but nothing that would change the basic character of the recipe.</p> <p>4 stars:&nbsp; I enjoyed this a lot but had to make some big changes to accomodate our personal tastes.&nbsp; This would include completely changing the cooking method but using the same ingredients (like roasting veggies instead of boiling, etc.) or seriously modifying the amount of something (like if there is way too much or way too little liquid for my tastes, etc.)</p> <p>3 stars:&nbsp; This would be something that just didn't turn out and I don' t think it was my fault -- like if I suspect there is a typo in the ingredients or instructions, and I had to totally improvise in order to save it.</p> <p>I have never yet and will try not to rate anything less than 3 stars -- if I have serious trouble with a recipe, I would leave a comment without stars to explain why I had trouble.&nbsp; I can usually tell whether I will like a recipe before I make it, so I wouldn't want to ruin someone's ratings just because I didn't care for it.</p>
 
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