Since it’s fall and I’m (and presumably you’re) reminded of
falling leaves, shorter days, cool weather and pumpkins, I’ve decided to make
this “Pumpkin Week” on the blog. So during the coming week expect to see lots
of pictures of pumpkins and drool over recipes featuring the most
versatile of all of the squashes. (Did you know canned pumpkin purée is often recommended
by veterinarians as a dietary supplement for dogs and cats who are experiencing
digestive problems? Now that’s versatile!) What you will not see, alas, is a
recipe for pumpkin pie. While I do like pumpkin in pretty much everything, I’ve
always considered pie to be the “liver of desserts,” and as a consequence
neither make nor eat it.
The novel is called Murder Most Maine and was written
by Karen MacInerney. It’s a part of the Gray
Whale Inn mystery series featuring innkeeper cum sleuth, Natalie Barnes. I
discovered this series of the cozy mystery genre last summer before our trip up
to Maine and Canada. I like to read books that take place where I'm about to visit
to provide a little advanced atmosphere. It’s a fun, very readable series
of mystery books each of which has recipes for dishes served at the Gray Whale
Inn in the back of the book. I love this type of dual purpose in a book, don’t
you?The first recipe intrigued me: Pumpkin
Pie Oatmeal. The delicious decadence of spicy pumpkin for breakfast! I mean is
that the way to start the day, or what? Her recipe serves four, so since I was
making it just for myself, I cut it into fourths (look for my proportions in
parentheses), which got to be a bit tricky and came down to the 1/8 cup, but
keep in mind that if you don’t have an 1/8 cup measure (well, if you don’t, go
get one because you’ll be truly amazed at how often you’ll use it) that an
eighth cup = 2 tablespoons. The end result was one ample adult portion, or
possibly two child portions. Top it with some cream and a sprinkling of
raisins, and I’d think any kid would just gobble this up and not even realize
all of the whole grain goodness he'd just consumed.
Another thing to consider
before making this is the pumpkin pie spice. As I mentioned earlier, I neither
make nor eat pumpkin pie, so pumpkin pie spice is one of the few spice mixtures
that we do not have on our shelves, so here’s a recipe to make your own for the
purpose of trying this oatmeal (and, hang on, perhaps another recipe later in
the week):
Pumpkin Pie Spice
4 T. ground cinnamon
Combine all ingredients in a small bowl; mix well. Keeps in an airtight container for 6 months.
PUMPKIN PIE OATMEAL
2 c. old fashioned oats (½
c.)
3-¼ c. fat-free milk (¾ c. + 2 T.)
¼ t. salt (Pinch)
6 T. brown sugar (or Splenda brown sugar
blend) (2 T.)
1-2 t. pumpkin pie spice (to taste) (1 t.)
Add oats, milk, and salt to pot, heating until almost boiling. Lower heat to medium and cook five minutes, stirring occasionally. When oats have thickened, stir in brown sugar, pumpkin, and pumpkin pie spice to taste; cook on low an additional two minutes, or until pumpkin is heated.
Serves 4.
NOTE: Cooking time, I found, is lessened if you’re making a smaller amount, just keep an eye on the oatmeal and add the additional ingredients when it has thickened.
Bowl: "Autumn Splendor" by David Harden, gift
Napkin: Williams-Sonoma
Spoon: Fiesta Flatware
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