December 2, 2015 by Lindsey | Dolly and Oatmeal

olive oil mini bundts w/citrus glaze | dolly and oatmeal

is it me or does it kinda feel like it's still october? i'm still trying to wrap my head around the fact that thanksgiving has come and gone, hanukkah is right around the corner, and christmas is only weeks away, oy! it's been super warm for a new york fall, so perhaps that has something to do with it not exactly feeling like the holiday season yet. do i dare say that i'm hoping for cooler weather? that i'm excited about wearing a heavy winter coat and cozying up to my man under a pile of thick blankets? i know come february i will be cursing this wish, but a girl can dream for now .

our thanksgiving was quiet in all the right places. of course we missed our family that we weren't able to see, but me, frank, and my in-laws sat around this lovely table and shared a number of yummy meals and tons of conversation . frank's parents are still living in the house that he grew up in so we get to stay in his old room. and although there have been a few changes since he's moved out, there's still an old tube tv, a vhs, and a home entertainment structure he built in his teens. as i was eyeing through some of his old soccer trophies and books, i happened to see the star wars trilogy of our youth - we're talking 4,5, and 6 here, folks (which we haven't seen in far too long because our blu-ray of them disappeared during our move!). we watched them excitedly each night before we passed out, which felt super sentimental especially when i felt that nostalgic static on my fingertips when i brushed the tv screen and rewound (!!!) a video! it was such a lovely visit, truly a home away from home :) hope you all had a good one as well!

as we're all gearing up for the holidays i'm sharing this recipe for these really simple and fun little bundt cakes over on the urban outfitters blog! don't even get me started about how excited i am to have a recipe over there! when i was in middle school and all i wanted was to be a grungy pre-teen, my parents (usually my trooper mom) would take me down to the broadway location of UO in nyc just so i could spend my allowance on waffle henleys, flannels, and painter jeans - but that's another story! in any event, these cakes were developed with the idea in mind of throwing something together that's super festive, easy on the prep, and a crowd pleaser for any and all guests. and just in case you're in the mood, or have the need for something more savory, i have my go-to massaged kale, asian pear,and quinoa salad w/ crunchy granola bits + a super creamy shallot dressing over on food52 (video here and recipe here)!

wishing you all good things for a wonderful start to the holiday season! xo

similar holiday recipes:

holiday bundt cake w/ crushed cranberries

black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf) / November 17, 2015 by Lindsey | Dolly and Oatmeal

black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf) | dolly and oatmeal

kabocha biscuits (v + gf) | dolly and oatmeal

this chili is a variation of a recipe that i've been making for years - plentiful, warming/soothing, and super substantial. i guess there's some nostalgic here, as it was one of the first meals i made when i moved out of my parents house and into my own apartment. it was a meal i could be proud that i was able put together, and something that would feed and nourish me all week long. and when me and frank moved in together we would prepare it together too - summer squash chili in the warmer months, and a sweet potato or winter squash variety in the cold winter months. it's the kind of a mildly labored preparation that encourages cuddling up to a hot stove, as wind gusts find their way through the crevices in our windows. i generally serve a chili like this over a healthy mound of starchy rice, but there's this biscuit recipe that i've been working on for quite some time that i was super excited to pair with this chili pot, but also to share with you all!

the biscuits are a slight modification on a recipe from my cookbook (!!!, more on that later!), and they're kind of my favorite thing to make these days. first of all, they're all the "free's": gluten-free, vegan, soy free, etc., etc., and they check off two of my requisite biscuit boxes: tender and flaky. so, if i lived in a world where everyday-eats and thanksgiving collided, this would be my go-to. but if you're not into chili for a thanksgiving alternate, scrap it and just make the biscuits! they can be served alongside basically anything or on their own (i'm pretty sure me and frank ate an entire serving for dinner one night with a side of broccoli). excuse me while i sneak away and go make another batch ;) also, i've updated the sidebar of the blog for you all (--->), with some of my favorite thanksgiving-ish dishes!

wishing you all a cozy, peaceful holiday. i'll catch you in a couple of weeks! xo's!

sweet potato, black lentil + kale chili w/ kabocha biscuits | dolly and oatmeal

black lentil, sweet potato + kale chili w/ kabocha biscuits (v + gf)

if you don't have kabocha squash on hand any other winter squash or sweet potato puree will work as an alternative. and both canned or homemade puree can be used for the biscuits. for the chili, feel free to sub in a diced winter squash variety or a root vegetable like parsnips/carrots, etc., or use collards for the kale, or quinoa instead of lentils.

biscuits

| makes 6 two-inch round biscuits |

1 cup chickpea flour
1/2 cup sorghum flour
1/2 cup arrowroot
1 tablespoon mixed herbs (i used freshly chopped thyme + oregano)
2 teaspoons organic cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
freshly ground pepper
3/4 cup kabocha puree*
1/4 cup extra virgin olive oil
1/4 cup unsweetened almond milk
1 teaspoon apple cider vinegar
extra almond milk, for brushing (or, if dairy-free, you can also use an egg wash)

chili

| serves 4-6 |

3 shallots, diced
1 large sweet potato (or 2-3 small sweet potatoes), diced
3 cloves garlic, minced
1 28-ounce can fire roasted crushed tomatoes
1 cup low-sodium vegetable broth (or water)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon smoked papprika
4 large kale leaves, roughly chopped (about 3 cups)
1/4 cup chopped parsley, extra for serving
1 cup cooked black beluga lentils

*to make the kabocha puree, preheat oven to 400°F and line a baking sheet with parchment. slice the squash in half and rub the cut side with a bit of olive oil. place the squash half facedown on the baking sheet and roast for 35-40 minutes, until the flesh is tender. let cool completely before using.

method

biscuits

preheat the oven to 425°F and line a cookie sheet with parchment paper, set aside. whisk together the flours, arrowroot, herbs, sugar, baking powder, baking soda, salt, and pepper to taste. in a separate bowl, whisk together the kabocha puree, milk, oil, and vinegar. using a rubber spatula to mix the wet ingredients into the dry until dough begins to come together, then turn it out onto a floured surface and use your hands to bring the dough together to form a rectangle with a 1-inch thickness. use a 2-inch round biscuit cutter and punch out 6 biscuits, re-rolling as needed. brush the tops and sides of the biscuits with almond milk (or an egg wash) and bake, rotating halfway through, until the tops and edges of the biscuits are golden brown, about 13-15 minutes. serve the biscuits warm.

chili

heat oil in a large soup pot over medium heat, once the pot is hot, add the shallots and saute until soft and translucent, about 3 minutes. add the sweet potato and garlic and stir, saute until garlic is fragrant, about 1 minute. add the crushed tomatoes, water, and spices and bring it all to a simmer; cover the pot and turn the heat down to a low simmer, cook until the potatoes are tender and the liquid has reduced to half and the chili has thickened considerably, about 30 minutes. then add the kale and parsley and cook until wilted, about 2 minutes. lastly, turn off the heat and add the lentils, stir until combined.
plate the biscuits and cut them in half, spoon a helping of chili between the biscuit halves and serve with a few extra pinches of chopped parsley.

enjoy!

similar recipes:

mung bean-leek burgers w/ shiso + chili mayo

cozy coconut butternut oatmeal / November 11, 2015 by Lindsey | Dolly and Oatmeal

cozy coconut butternut oatmeal | dolly and oatmeal

i was recently asked during an interview why the name dolly and oatmeal. the two words are significant to me in many ways, but the simple explanation is that i've had a love affair with oatmeal since i can remember, and my mom's somewhat nickname for me is dolly. so when i started a couple social media accounts (way before i started blogging) dolly and oatmeal was an obvious choice. and when my husband gifted me my blog for christmas one year, he extended the name just as a place holder, and perhaps out of laziness, i never changed it.

in that same interview, the interviewee expected that i must have a million oatmeal recipes in my blog archives since i love it so dearly, and because it's part of the blog's name. i was super ashamed when i my answer was, no! the truth is, is that i'm pretty lame when it comes to my weekly morning routine - typically it's a packet of instant oatmeal (occasionally i break out the rolled oats and cook them slowly over the stove), a small spoonful of creamy almond butter, a few drizzles of good maple syrup, a generous dousing of ground cinnamon, and a couple pinches of sea salt. in the summer there are always berries on the side, but in the colder months i tend to just keep it cozy and warm with a hot bowl of creamy oats.

but i wanted to change the routine, and get out of my oatmeal funk. i generally use water for making oatmeal, but i thought i could boost the nutritional quality a bit by using ZICO natural chilled coconut water. i love using ZICO's new chilled coconut water because it's shipped from thailand cold which helps preserve that awesome coconut-y flavor. it also has no added sugar, and offers nutrients and a unique flavor to recipes like this oatmeal. i had also recently bought almost a dozen of some super cute, baby butternut squash varieties to roast and puree which i knew would be an awesome addition in making the oats super velvety and creamy. because i wanted that coconut flavor to come through a bit more and some classic autumn warmth, in went some toasted coconut flakes and warm spices. for now i'm stepping my morning up, but we'll see how far i get in a few weeks ;) how do you keep your morning meals interesting?

*thank you so much to ZICO for sponsoring this post! all opinions are my own.

coconut butternut oatmeal (gf + v)

| makes 2 large portions, or 4 small |

1 cup gluten-free rolled oats
2 cups ZICO natural chilled coconut water
1/3 cup butternut squash puree
1/3 cup shredded toasted coconut
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
fine sea salt

toppings

1 asian pear, sliced thin
pomegranate seeds
toasted slivered almonds
chia seeds
coconut milk (or milk of choice)

coconut butternut oatmeal | dolly and oatmeal

method

in a medium saucepan over medium heat, combine the oats and coconut water. bring them to a simmer and stir frequently until the mixture has thickened, about 10 minutes. once the mixture has thickened, add the butternut squash, shredded coconut, maple syrup, cinnamon, ginger, and a few pinches of salt.
portion the oatmeal into 2 bowls and top with sliced asian pear, pomegranate seeds, chia seeds, toasted almonds, and a drizzle of coconut milk. enjoy!