Monday, April 30, 2018

Spotlight On - Points South Latin Kitchen

Not sure if anyone knows, but I've been writing a restaurant column for the City Walker App Blog. The purpose of the app itself is to give visitors a local's-eye-view of a city, so they are able to experience it in the same way residents do--on foot. (Not that anyone actually walks anywhere anymore.) The blog offers a bit more detail; I have endeavored to take users on a stroll through the city while pointing out restaurants along the way. In addition to the walking posts, I have been writing others that put certain favorite restaurants of mine in a spotlight. I thought I could share those here with you.

Bryson Keens and Rey Eugenio were once managing partner and chef partner at Roy’s Hawaiian Fusion at Harbor East some years ago. This was back in the days before there were so many restaurants to choose from in the area, and Roy’s was the place to go. The menu, featuring dishes served in all Roy’s nationwide plus some local twists, was uniformly delicious. However, it was during the restaurant’s special wine dinners that Chef Eugenio’s cuisine really shone. Coupled with the amiable Mr Keen’s turn as emcee, plus wine, those dinners were a guaranteed good time. (Except perhaps for the husband who managed to talk his wife into leaving the kids with a sitter that night, only to find the dinner featured course after course of cute animals like Mary’s little lamb, Bambi, and Donald Duck, which the wife refused to eat. Fun fun sitting across from them!) Man, I loved those dinners. All good things must come to an end, of course: Rey eventually left Roy’s to work at a new Greek restaurant that quickly topped Baltimore’s Best Restaurant list. Bryson left a few years later to open his own place: Points South Latin Kitchen, in Fells Point. Chef Eugenio was brought on as a consultant, and now he’s running the kitchen. The food, predictably, is fan-fecking-tastic.

Points South is one of those places where making a simple decision about dinner can be quite difficult because everything sounds so tempting. Last time I was there with my family, we ordered what seemed like everything on the menu. We started out with the yuca croquettes, shrimp ceviche, lamb ribs, and grilled octopus, then went on to the beef short ribs and duck prepared two ways. A dish of chicharrónes, too, because every meal needs to have a side dish comprised entirely of slabs of fried pork belly. Every meal. Each dish was better than the last. Smothered in a honey chipotle barbeque sauce and complimented with garlic chips, scallions, and creamy mojo, the lamb ribs were a huge hit. Even my Dad, who has had a lifelong aversion to lamb, said they were so good, he would have eaten the bones if he could. The fork-tender beef short ribs, too, were excellent, infused with the spicy flavor of bittersweet chocolate sauce. We could easily have polished off a second order. But there was also that duck dish, a special that night: a large confit leg with luscious meat and crispy skin plus medium-rare duck breast, served with mashed potatoes and roasted root vegetables.

We were too stuffed to get dessert, and would’ve had trouble deciding between the flourless marble cake of Venezuelan dark chocolate, dulce de leche, and cafe au lait whipped cream, and the pastel de maiz, a corn cake with chile-lime macerated berries, candied lime zest, and coconut whipped cream. The flan with orange liqueur caramel sounds yummy, too.

Points South also serves brunch and lunch. The “platos pequenos” (small plates) are similar among the three meals, but entrees are replaced by a selection of pupusas, a Salvadoran dish of thick corn tortillas stuffed with cheese and/or other items like beans or meat. There are egg dishes at brunch as well. Cocktails ranging from the Latin American classics mojitos, caipirinhas, and pisco sours to house signatures like the tequila-based Cucumber Fresco are available with every meal (as are those chicharrónes).

This summer, Points South will be hosting the Mason Dixon Master Chef Tournament. If you’re lucky enough to be in Baltimore from June into early August, you can attend one of the battles, which are held on Mondays and Tuesday evenings. The Tournament pits two local area chefs against each other in a themed three-course battle, not unlike the televised Iron Chef competition that originated in Japan and continued on the Food Network for many years (and is poised to make a comeback). Please see for information and to purchase tickets.

Points South Latin Kitchen
1640 Thames Street
Baltimore, MD 21231

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Friday, April 27, 2018

Flashback Friday - Enchiladas Elegante

flashback friday graphic
This post originally appeared on on June 14, 2013.

Last month, we purchased a 5-lb bag of masa flour and used a whole two cups of it for this recipe. There was (and is) still plenty left, and I was looking for things to do with it besides making corn tortillas (which I have not yet done as I do not own a tortilla press). While noodling around online, I found a recipe for corn crepes. I love crepes, and they are pretty easy to make, so the next step was to figure out how to fill them.

I consulted a copy of Rick Bayless' Authentic Mexican for ideas (not that I planned to be authentic in the least) and settled on a green chile sauce with chicken. Only I didn't have any fresh chiles and didn't feel like slogging through the humidity to the grocery store to pick some up. I did have cilantro, and canned tomatillos, and why can't a chipotle en adobo stand in for its unsmoked cousin? I also found a can of mild green chiles in the cupboard, and threw those in too.

Since I was making crepes, which seem somewhat fancy, I figured I might as well make the presentation as elegant as possible, hence the chive garter. Fancy or no, they tasted muy bueno.

Enchiladas Elegante

green enchilada sauce (recipe follows)
2 cups cooked chicken, shredded
masa crepes (recipe follows)
long chives
toasted pumpkin seeds (pepitas)

Add chicken to prepared enchilada sauce and cook over low heat until warmed through.

If crepes have been refrigerated, allow them to sit at room temperature for an hour or so. Place a few tablespoons of the chicken mixture in the middle of a crepe. Fold up the bottom, then fold the sides over diagonally, so the crepe is fan-shaped and the chicken mixture can be seen through the wide end. Slip a chive under the middle of the crepe and tie it in a knot to hold the crepe closed. Trim the chives to a reasonable length.

Garnish with pepitas.

Masa Crepes

½ cup masa flour
3 eggs
1/4 cup melted butter
1/4 teaspoon salt
1 1/4 cups milk

Pour all the ingredients into a blender and blend until well combined.

Place a bit of butter in a non-stick skillet and heat to medium-high. Ladle in some batter, swirling the pan to spread into a thin layer. Cook until the top looks dry and the edges are brown. Flip and cook the other side for about 45 seconds. One side will be much darker than the other. Repeat for the rest of the batter, omitting the buttering of the pan (the batter has plenty of butter in it). Keep crepes separated with sheets of waxed paper. Cover finished crepes with plastic wrap and refrigerate until ready to use, up to overnight.

Makes about 10 8" crepes, depending on how many you mess up. (The first two are almost always casualties until you get the hang of it.)

Green Enchilada Suiza Sauce (roughly adapted from Authentic Mexican)

1 12-oz can whole tomatillos
1 4-oz can green chiles
1 small onion, roughly chopped
1 handful of cilantro leaves and stems, roughly chopped
1 large or 2 small cloves garlic, roughly chopped
1 chipotle pepper in adobo, seeded and roughly chopped (or use 1 or two fresh jalapenos)
1 tablespoon cooking oil (I used extra virgin olive oil)
1 cup chicken stock
1/2 cup sour cream

Drain tomatillos and place them in the jar of a blender along with the chiles, onion, cilantro, garlic, and chipotle. Blend to a puree.

Heat the cooking oil in a sauce pot until a drop of puree sizzles madly. Pour in the tomatillo mixture and cook, stirring occasionally, until the mixture darkens and begins to reduce, about 5 minutes. Turn the heat down to medium and add the cup of chicken stock. Simmer for about 15 minutes. Stir in sour cream.

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Monday, April 23, 2018

Flower Mart 2018

Baltimore's favorite Spring festival, FlowerMart, is scheduled for May 4th and 5th from 11am - 8pm in historic Mount Vernon Square.

In addition to the blooms, the fair is very much a food fest, featuring traditional Baltimore eats like crab cakes, Polish sausage, and lemon peppermint sticks. There will also be fruit smoothies, craft beer, margaritas, fried Oreos, and other fair foods. Live music, crafts, and contests, too.

Get the complete listing of vendors and activities at Follow FlowerMart on twitter @flowermartbmore.

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Friday, April 20, 2018

Flashback Friday - Bacon Grilled Cheese

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This post originally appeared on on July 3, 2013.

I was so pleased with my sample of Lori's Salt Caramel Syrup, I thought I'd play with it a little more. Why not use it as a glaze for bacon, then add that to a simple grilled cheese sandwich? The syrup added just the right amount of sticky sweetness, while letting both the cheese and bacon flavors shine through.

Caramelized Bacon Grilled Cheese

6 slices bacon, cooked through but not crunchy
3 tablespoons Lori's Salt Caramel Syrup
4 slices of bread
cheese of your choice, enough to cover a slice of bread in two thin layers (aka about the size of a slice of American cheese)
softened butter

Coil bacon slices into circles; secure with toothpicks. (It doesn't have to be particularly neat; this is just to help the caramel-stiffened bacon fit on the bread.) Place bacon rings in a cold saute pan and pour the three tablespoons of syrup over the bacon. Put heat on, at about medium. Watch carefully. The syrup should start to bubble in a minute or so, but you don't want it to bubble too quickly, otherwise it will harden. As the syrup bubbles, use tongs to turn the bacon every half minute or so. Cook until the bacon is well-glazed and there doesn't seem to be much syrup left in the pan.

Remove bacon to a plate. Wash pan.

Assemble sandwiches: for each sandwich, arrange a quarter of the cheese on one slice of bread, then add half the bacon. Top with the rest of the cheese, then the second slice of bread. Spread softened butter on outside of top slice.

Turn heat on under saute pan to medium. Add sandwiches butter-side-down. Cook over medium heat until bottom bread is nicely browned and the cheese is starting to melt. Butter the top slice of bread and flip sandwiches. Cook until bottom is browned.

Cut sandwiches in half, diagonally, and serve with your favorite soup or a handful of potato chips. Or both.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats.

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Monday, April 16, 2018

Homemade Chicken Tikka Masala

Though not entirely authentic, chicken tikka masala is one of the western world's favorite Indian dishes. It's rich, buttery, and tomatoey--rather decadent, if you ask me. But also absolutely delicious. While it's easy to order Indian carry-out or even delivery these days, it's hard to tell if a restaurant's tikka masala sauce includes cashews. That really matters for someone like my brother, who has a nut allergy. And he just looooves chicken tikka masala. Many times he's ordered it only to find that he can't eat it. I end up with it, which is great for me and not so great for him.

Making tikka masala at home is probably the best solution, and I've found a recipe that tastes just like the restaurant version, doesn't contain nuts, and isn't all that complicated to make. Sure, it has multiple steps, but none are difficult. And all of the ingredients are easy to find. All of them are regularly in my pantry, and most should be in yours.

The original recipe makes 6 servings, so I cut it in half. This still made enough to feed two people twice, with a veggie side dish and naan or even flour tortillas to mop up the sauce. Taste the sauce before serving and add more garam masala or cumin if you think it needs a bit more spice (I did). I think next time I make this, I'll puree the sauce with a stick blender before adding the chicken.

Chicken Tikka Masala (adapted from Bon Appetit)

3 garlic cloves, minced
2 teaspoons finely grated peeled ginger
2 teaspoons ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
6 ounces whole-milk yogurt (not Greek)
1 1/2 teaspoons kosher salt
1 pound skinless, boneless chicken breasts, halved lengthwise
1 1/2 teaspoons ghee (Indian clarified butter) or vegetable oil
1 small onion, thinly sliced
2 tablespoons tomato paste
1/2 teaspoon ground cardamom
1/4 teaspoon dried pepper flakes
1 14-ounce can diced tomatoes
1 cup heavy cream
1/2 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)

Combine first six ingredients in a small bowl. Combine yogurt, salt, and half of spice mixture in a zip top bag or large bowl; add chicken and turn to coat. Seal bag or cover bowl and refrigerate 4-6 hours. Refrigerate remaining spice mixture.

Heat ghee in a 12" skillet over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining spice mixture and cook, stirring often, about 4 minutes.

Add tomatoes with juices and bring to a boil. Reduce heat and simmer the mixture, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes. Add cream and chopped cilantro. Simmer, stirring occasionally, 30 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and arrange chicken in a single layer. Broil for five minutes, until chicken starts to blacken in spots, flip pieces, and broil another 4-5 minutes. Chicken won't be cooked through. Cut it into small pieces, add to sauce, and simmer until it is cooked through, 8-10 minutes.

Serve with rice and cilantro garnish.

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Friday, April 13, 2018

Flashback Friday - Hakata Tonton

flashback friday graphic
This post originally appeared on on July 16, 2013.

Regular readers of Minxeats know that I'm a pretty adventurous eater. I also come from a Polish immigrant family who valued what we now like to call "nose-to-tail" eating. My Mom used to rhapsodize about a dish my Grandma prepared long ago called chłódno nogi, or cold jellied pig's feet. While the "jellied" part of the equation never turned me on, I was curious to try pig's feet. I've been a fan of crispy pork skin and collagen- and calcium-rich cartilaginous goodness practically since birth. And lucky me, there's a restaurant in New York that specializes in that very thing - Hakata Tonton.

When I was in New York for the Fancy Food Show earlier in the month, I met up with my regular NY dining companion, David, for dinner. Hakata Tonton is conveniently close to his place of employment and seemed like the obvious choice. For me, at least. Thankfully, David trusts my judgement and is willing to eat adventurously.

The menu at Hakata Tonton is fairly voluminous for such a tiny place. When we were asked if we had a reservation - on a Monday night - I at first thought the restaurant was pretentious. But then when we got inside, I saw that there were only about eight tables, plus six seats at the bar, and all were full. They squeezed us in and made us feel very welcome. After hemming and hawing over what to order - and I wanted most of it - I narrowed my choices down to three: soft shelled crab, a sushi roll, and tonsoku, aka pig's feet. Because one can't not eat the specialty of the house.

My dishes came out in rapid succession, first the crab, which was lightly battered and served atop a delicious ponzu sauce of sweetened dashi and the aromatic Japanese citrus known as yuzu.

Then came a simple maki roll with lettuce and fried shrimp.

And finally, the main attraction - three hunks of grilled pig trotter with scallions and more ponzu. The skin was crunchy/crispy, the little meat on the bones was gelatinous, and overall it was finger-licking-good.

David went for the snow crab croquettes, which had bits of tonsoku inside and sat atop a sweet-ish puree of Japanese sweet potatoes. The croquettes were very soft under the crisp crust, hence the spoon. The flavors were very mild and I wished there had been more actual crab inside.

After quite a wait, David's deep fried chicken showed up. Each of the six blobs of meat were about the equivalent of a de-boned chicken leg. The meat was juicy and perfectly cooked, and the crust was delightfully crunchy. And of course there was more of that lovely ponzu sauce on the plate. Really excellent fried chicken.

We both enjoyed our meal, and I wished that we had been a bigger party with bigger appetites so we could try more things from the menu. Several diners around us were eating hot pots filled with tofu, dumplings, vegetables, Berkshire pork belly, and tonsoku, and it smelled outstanding. I would have liked to try the ankimo (monkfish liver) in yuzu miso, the slow cooked pork buns with spicy mustard, the collagen soup gyoza, scallop fritters, and the okonomiyaki. And...maybe next time.

Hakata Tonton
61 Grove St
New York, NY 10014
(212) 242-3699
Web site

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Monday, April 09, 2018


I started following @BaltimoreHomeCook on Instagram last year because I enjoy her photos of homemade pasta. Not just linguine and fettuccine, but fancy stuff made with colored doughs in interesting shapes. I admire her experimentation in the kitchen and wish we had enough space for that sort of thing. Our counter is not much bigger than a desk calendar and it already has several bottles of olive oil and a KitchenAid heavy duty stand mixer in permanent residence. Though I have always known that we could make pasta dough in the food processor and hand-form cavatelli or orecchette at the dining room table, we never got around to it.

I met @BaltimoreHomeCook--Laurie--in person and immediately she volunteered to lend us her KitchenAid pasta attachments. The next day, as I accepted the heavy bag holding the roller and cutting blades, I realized we had no more excuses. We'd be making fresh pasta ASAP, as she had also given us a small bag of 00 pasta flour with which to play. Oh boy. This was getting real.

I didn't want to lean on Laurie for everything--I hate being a pain in the ass, or needy--so I looked up pasta recipes on teh innernets. I found one for dough made in the food processor involving 2.5 cups of 00 flour, 4 eggs, and 2 teaspoons of olive oil that seemed easy enough. The directions indicated that half a cup of flour should be held back and added if the mixture seemed too wet. After pulsing the remaining ingredients, the dough felt good to me, so we put the other half cup of flour back into its bag.

After the pasta dough rested in the fridge for a while, we began the rolling process. I had found a video on YouTube instructing that a blob of dough should be run through the #1 setting several times, folding once before each pass through the roller, and then once through each successively numbered setting all the way to #8. Seemed easy, though looks are usually deceptive.

We ended up putting the pasta through the rollers three times. I broke down the initial 1-pound ball of dough into about 8 smaller sections. As we passed each through the roller, we noticed that it started wrinkling badly at setting #4, becoming a total mess at #5. It happened with each piece of dough, so we tried again, this time stopping at setting #4. I had set out a sheet pan with a piece of parchment paper on which to arrange the sheets, but I hadn't realized that the dough would stick to itself and the other pieces without flouring the sheets. (Duh!) We re-rolled each of the 8 pieces of dough for a third time, this time placing them on a light dusting of cornmeal, which stopped the sticking. More sticking ensued, however, when we cut the sheets into fettuccine, and more cornmeal was employed to keep the strands separate. The whole process was a bit of a hot mess.

We cooked the pasta and tossed it with a simple tomato sauce with arugula, cheese, and breadcrumbs. Because we stopped at the #4 setting, the pasta was too thick and chewy, resembling my Polish grandmother's kluski far more than tender Italian flat pasta. We'd have to try again the following weekend.

I posted the photo above on Instagram, and Laurie complimented me on a successful first try. I told her about our problems and she quickly offered solutions. Our dough was too wet, causing it to wrinkle during the rolling process. She offered her recipe, which was a bit different than the one we had used: 2 cups of flour, 3 eggs, no oil. If made in the foodpro, the mixture should be pulsed to the texture of couscous. If the dough still seemed too wet, we should fold some flour into it while rolling. Also, we should let the rolled dough dry a bit before cutting; the texture should be somewhat leathery.

The following weekend, we tried again. We used 2 cups of 00 flour and 3 eggs, which we pulsed to a couscous texture (cooked couscous, I should add). It was a little stiffer and required a bit more kneading, but in a few minutes Mr Minx had worked it into pliability. We let the dough rest in the fridge for about 45 minutes before we rolled it out. It still wrinkled a tad at #5, but we soon realized that the dough needed to be held a bit more tautly at the top as it was being pulled down through the roller. Mr Minx was better at it than I was, so he manipulated the dough while I was in charge of changing the levels on the roller attachment. In no time, we had nine beautiful sheets of very thin dough that were laid atop tea towels on baking sheets.

I had a hair appointment in Hampden, so we covered the dough with parchment and left the house. I figured we'd be back in a bit over an hour, as my hair is very short and takes little time to cut. I didn't take in consideration that there are several levels of "leatheriness" and perhaps Laurie meant the pasta should dry only slightly, to the texture of a supple glove leather. As it turned out, a late arrival before me kept me waiting 30 minutes before my turn in the barber chair. When we arrived home, our beautiful pasta had become more like stiff saddle leather. Not knowing the difference at that point, we unsuccessfully attempted to feed the sheets of dough through the pasta cutting blades, which only crumbled them into uneven bits. Not wanting to waste our efforts, I stacked the stiff sheets and sliced them into pappardelle with a sharp knife. To be honest, wide flat pasta is my favorite anyway.

This thinner pasta cooked much quickly than the thicker stuff we had made the week before, and, despite our issues, was lovely. Not in looks perhaps, because the noodles were of varying widths, but the texture was amazingly silky, with the barest al dente bite. This time, we served it with pancetta and mushrooms, chopped raw tomato, fresh basil, and grated Parm.

The third time's the charm, as they say, so we figured trying it once more would result in perfection. I followed Laurie's recipe again, but the dough seemed stiffer and drier this time. I didn't want to add water in case I accidentally overdid it, so kneaded the dough a little longer before tucking it into the fridge for half an hour.

It rolled out beautifully, but dried too quickly. We had to cut the first sheet of dough immediately after rolling the final sheet. It was almost too dry, but not as brittle as the last time. The final product, however, was lovely, with a silky texture and a gentle bite. Tossed with red pepper walnut pesto, artichoke hearts, and Italian chicken sausage, it was fabulous.

Our next pasta adventure will be with semolina dough, which requires water instead of eggs. We've already purchased the semolina flour so we won't have excuses not to try something new. But I have to admit, even though fresh pasta is amazing, it is a real pain in the ass to make. Kudos to Laurie and to everyone else who does that stuff on a regular basis. And thanks to the manufacturers of dry pasta, because we'll never stop using it.

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Friday, April 06, 2018

Flashback Friday - Mission Chinese Food

flashback friday graphic
This post originally appeared on on July 26, 2013.

Korean-born, Oklahoma-raised Danny Bowien is one of the hottest properties around. In 2011, Mission Chinese Food, in San Francisco, was named one of Bon Appetit's best new restaurants, and now he's featured in the July 2013 issue of Food & Wine as one of the country's best new chefs.

The New York branch of Mission Chinese Food opened in 2012, and I've read nothing but raves. (Ok, there have been some bellyaching on Yelp, but that's to be expected.) On my recent trip to New York, I planned to be in the vicinity (SoHo) and thought it would make a great spot for lunch.

Turns out lunch is the best time to visit Mission Chinese Food. I got there a few minutes before the opening time of noon and there was already a short line. (At dinner time, the tiny restaurant's line, and, consequently, the wait, is far longer.) After a brief amount of time, I was taken to the dining room and, as I was a lone diner, given a seat at the bar, where all of the servers were incredibly nice and attentive to my needs.

Mission Chinese is famous for their spicy "Americanized Oriental food" with dishes like kung pao pastrami and thrice-cooked bacon. Both of those entrees have two flame symbols next to them on the menu, which according to the legend means "very freakin spicy." It was very hot and humid in New York and I had already done my fair share of sweating, so I figured one-flame spicy was about as hot as I wanted to go. I ordered two dishes from the hot appetizer section of the menu, the shaved pork belly with soy caramel, garlic, and Sichuan pepper, and the salt and peppered soft shell crab with buttermilk ranch dressing.

The menu suggests that the pork belly needs an accompaniment of a la carte rice, so I shelled out the additional $2 for a bowl. I suppose that was a warning to me that the dish was very spicy, but I chose not to heed that warning, instead putting faith in the fact that the dish had only one flame symbol. Dummy.

The dish was served cold, rather than hot, but that did not detract from the flavors and textures of this dish. The shavings of pork belly were meltingly tender. The sauce was a darkly-flavored melange of garlic, caramelized soy, maybe some Chingkaing vinegar, with some raw garlic on top for good measure. And it was full of the sensation the Chinese call ma la - numbing and spicy. There was so much Sichuan peppercorn in the dish, my nose went numb after a few forkfuls. What was worse, the dish was firey as I was eating it, of course, but when I attempted to put out the flames with the rice, it only served to fan them even higher. So the rice was a big bomb. What I needed was a glass of milk. If I drank milk.

The soft shell crab was much milder, provided I didn't eat any of the slices of green chile pepper scattered on top. It was a tad too salty though. I can't fault the crisp texture of the crust, or the ranch dressing, which tasted like tartar sauce, if tartar sauce were made with buttermilk.

There was a large party at the table next to the bar and they ordered a great many delicious-looking dishes. I heard several times, "this is really spicy," and have to wonder why restaurants make food hot just for the sake of making things hot. Some of us enjoy a nice bit of heat, but we're not all "chile-heads."

Senses completely overloaded, I headed out once more into the incredible humidity, in search for something cooling, like ice cream.

Mission Chinese Food
154 Orchard St
New York, NY 10002 

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Monday, April 02, 2018

Muuna Cottage Cheese Comes in Three New Flavors

My favorite cottage cheese, Muuna, has just come out with three new flavors: Black Cherry, Raspberry, and Vanilla. I think the Raspberry is my fave of the three, but I also like the Vanilla. It actually doesn't taste like straight-up vanilla, but more like birthday cake, minus the sprinkles. It's so sweet and tasty, I'm betting this flavor will be popular with kids. And like all other Muuna flavored cottage cheeses, it has only 9g of sugar, so you can feel good giving it to your little beasts darlings. (Some popular yogurt brands have up to 36g of added sugar, which is pretty crazy, if you ask me.)

The Vanilla flavor also reminds me of cream cheese frosting. You know, the insanely good stuff that sits atop a slice of carrot cake. Who else out there eats the frosting first before tackling the rest of the cake? Show of hands? I know you're out there.

It might look a little strange to frost a cake with cottage cheese, but a dollop works nicely on a bowl of oatmeal, like this carrot cake-flavored one I concocted. I didn't add any sugar to the oatmeal itself, because the carrots and Muuna offer plenty of sweetness. The method for making the oatmeal itself is a little unconventional. I didn't eat oatmeal for years because I hate the gluey texture, but I found that if you don't stir it, it doesn't turn into something you might use for household repairs. Simply bring the water to a boil, add the oatmeal, cover the pan, and allow the oats to absorb all of the liquid. If it's not warm enough for you after 10 minutes of sitting, you can turn the heat on for a few moments. Just remember not to stir more than once.

Carrot Cake Oatmeal

For the oatmeal:
1 cup old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon kosher salt
1/4 cup raisins or dried blueberries (optional)
1 teaspoon vanilla extract

For the carrots:
1 1/2 cups grated carrot
2 tablespoons butter
5 tablespoons milk
6 tablespoons sugar

To serve:
¼ cup chopped walnuts
Vanilla Muuna Cottage Cheese

To make the oatmeal: Bring 1 1/2 cups of water to a boil. At that point, add the oatmeal, cinnamon, ginger, kosher salt, and raisins or blueberries. Cover pan and turn off the heat. Allow the oatmeal to absorb the water, 10-12 minutes. Stir in the vanilla.

To make the carrots: Combine all ingredients in a saucepan and bring to a boil. Cook over medium-high heat until most of the liquid has been absorbed by the carrots, about 10 minutes. Remove from the heat and reserve until the oatmeal is done.

To serve: Spoon the oatmeal into four bowls. Divide the carrots evenly between bowls. Garnish with walnuts and a healthy dollop of Muuna Vanilla flavored cottage cheese.

Serves 4.

* Any products in this post that are mentioned by name may have been provided to Minxeats by the manufacturer. However, all opinions belong to Minxeats. Amazon links earn me $! Please buy!

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