Grilled Vegetable Goat Cheese Toasts

"What are we having for dinner?" Who hasn't heard this question like already five thousand times? Thinking about dinner is most times the hardest task of the day. Nobody ever wants to make a decision and take the responsibility of serving the wrong meal. Or we simply don't care about which type of food is served, more important there is something on the plate.
Of course we had that problem come to our kitchen . It had to be something filling, yummy and somehow healthy - for my part - and for that one time no pasta.

"So what about going out for dinner?" Maybe a Mexican restaurant would make us all happy right now. Well.... no! We weren't that hungry, so going out would be a little wasted. And the food discussion went on. How can a conversation actually go on that long talking about this kind of topic? I guess, if you have food fanatics in your house.
A few hours later - ok, I am exaggerating - later we had the perfect dinner idea for everyone.

Grilled Vegetable Goat Cheese Toasts

serves four!


Ingredients:

1/2 of a big zucchini
2 champignons
1/2 cup chanterelles
1 yellow bell pepper
pinch salt, pepper
2 tbsp vegetable oil
4 slices goat cheese
4 slices whole wheat toast


Directions:

Preheat oven to 300°F

Wash and dice all vegetables. In a big pan over medium heat toss the vegetables with the oil until they start getting a little brown at the bottom about 10-15 minutes. Garnish with salt and pepper.

Place the four slices of toast on a baking sheet and spread the vegetable mix evenly on top of the bread slices. Top each toast with one slice of the cheese.

Bake for 10-15 minutes or until the cheese starts to melt and you start seeing the silhouettes of the vegetables underneath the cheese. Turn off the oven and serve hot.

Hot Coconut Milk Oatmeal

Last night I went to bed, thinking about what to do with my leftover coconut milk, which was waiting in the fridge to be used after some Thai meal I had the other night. 

When I want to sleep my brain does the complete opposite, it starts to think about all different kinds of unimportant stuff that doesn't come to my mind the whole day. So there came the idea of making one more of all those multiple oatmeal recipe experiences, which exist out there in the world. 

The idea: swap any milk of choice with my coconut milk (I am sure I am not the first person with this matchless idea, but anyways, I was all excited about it).

The next morning came and I almost ran into the kitchen, starting to create this fantastic recipe. While I was running I thought about more unique ingredients I could add to this oatmeal - Ok I thought about the ingredients for longer than I was running, because my trip into the kitchen is not that long.  

Afterwards I think I was quite creative with my oatmeal, adding some oriental tastes. And it kept me full for the whole day!

Hot Coconut Milk Oatmeal 

Single Serving!


Ingredients:

4 tablespoons coconut milk
1/2 teaspoon cinnamon 
1/2 cup rolled oats (40g)
5-6 dates, chopped
2 tablespoons small almonds + some more for topping 
1 teaspoon coconut oil
(optional: 1 tablespoon shredded coconut, for garnish)


Directions:

In a medium sized pot over medium heat, whisk together the coconut milk and the cinnamon. 

Stir in the oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 5-6 minutes, stirring frequently. When the mixture has thickened up, turn off heat - if you haven't already done this - and stir in the chopped dates and the almonds. 

Before taking the pot off the stove whisk in the coconut oil until well incorporated. Now remove pot from heat and pour into a bowl.

If you want you can top your oatmeal with some more small almonds or shredded coconut.