This part is optional, but I think it really deepens the flavor.  Put the steel cut oats into the pan and turn heat to low.  Keep stirring or tossing around until it smells nutty.  Then add apples, water, cinnamon, salt and nutmeg.  I usually use a whole nutmeg and grate it on my microplane.  This is what a whole nutmeg looks like.  They last forever!  I’ve probably used this particular one in at least 4 recipes and there’s still lots more.

Since I don’t measure it, so I used about this much in the recipe (see below).

Bring to a boil, then reduce heat and cook about 15 minutes, or until steel cut oats are done.  It’s hard to judge time on this because everyone likes the texture a little different.  I like it still a bit chewy.  You could also make this in the crockpot if you want an instant breakfast.  Add all the ingredients and set to low overnight.  Turn it on as late as possible because it gets mushy if it cooks too long!

I top mine with brown sugar, chopped pecans and a pat of butter.  It’s so delicious!  I hope you love it!

[ultimate-recipe id=”2276″]

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I began my search online to see if I could find a buttermilk black pepper dressing.  I stumbled upon this one and it was everything I was hoping for!  It even seemed a bit healthy, with it’s low fat buttermilk and greek dressing.  A far cry from ranch’s heaping helping of calories.  So here it is.

Buttermilk Black Pepper Parmesan Dressing

1c. buttermilk

1/2c. plain greek yogurt (I had regular plain yogurt on hand and I liked it for it’s pourability and it’s a bit less tart)

1/2c. freshly grated parmesan

1 1/2t. garlic powder

1 1/2t. onion powder

1t. pepper (I just use my pepper mill and add some.  I bet I don’t put a whole teaspoon in)

salt to taste

It’s really best if you help the flavors meld a bit by letting it sit for an hour or so.  It’s much better that way.

For the salad, use any kind of kale your heart desires.  Remove the ribs and slice very thinly.  Toss with dressing to coat.  Serve it up and add toppings – apple slices or chunks, marcona almonds (totally worth the money!), and if you’d like, dried cranberries and diced fresh green or yellow beans.  There you have it!  An amazingly delicious salad.  Who knew kale could make me so happy?  Oh, by the way, doesn’t that rosemary foccacia look amazing?  My kids baked it today!  Yup, it’s that easy.  I’ll be sharing that recipe really soon!!  Keep an eye out for it.

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