I am on a oatmeal kick what are somethings you all have made or favorites. TY

Muesli (add random language accent marks somewhere)

1 cup old fashioned flat oats
Enough apple juice to moisten
Grated fresh apple

Wait a few minutes for oats to soften. You can actually do this the night before, but I'm never that predicable. Practice yodeling while pulling on lederhosen as you impatiently wait.

Top with dried whatever (I prefer cranberries, but who am I to tell you what desiccated fruit to put in your mouth) then top with a dollop of yogurt (yougurt if you're full-on Eurotrash.)

Add a drizzle of honey and a sprinkling of cinnamon. As you enjoy breakfast, either invest in anonymous banking organizations (Muesli) or plot ways to attempt world domination...again (Müesli).

 
Barb, Cincinnatians are nuts over their Goetta...

There are so many companies and butcher shops that make it here, I've never had to make it. People not from here like to say it is like scrapple, I've had scrapple, and they are definitely not the same thing. I'll take the goetta every time. Some recipes have herbs or garlic added. Rosemary, garlic, and thyme are particularly popular. Hope you enjoy!

 
It is- but different. Richard brought me some Goetta and it was delicious

Scrapple is old family stuff for me. Loved it as a kid. Slices fried with maple syrup drizzled over the top. But I really liked the Goetta. Hard to describe the difference- texture, subtle flavors. Very, very good.

 
Recipe: Golden Oats Medley (instead of rice, noodles or orther grains)

GOLDEN OATS MEDLEY (instead of rice, noodles or other grains)

Wholegrain oats for dinner? They’re delicious! Every grain is firm and separate and naturally full of flavour. They’re fluffier than rice and higher in protein, too.

You can serve Golden Oats as a side dish seasoned with herbs or your favourite vegetables. Or serve them plain under stews, stroganoff in casseroles or other saucy meat dishes. Add chopped parsley for colour and flavour or season as you like. Use wherever you’d ordinarily use rice, noodles or potatoes.

Golden Oats are quicker to make than rice. The secret is mixing a little egg to form a seal around every grain. The egg will allow the grains to dry and separate until they’re big, round and delicately brown.

Try it out for yourself, it’s so easy and really good for your colon and your heart and I think your children will love it as much as I do. I like to use the large flaked oatmeal but you can use any kind you like. Type of oats to use either Old Fashioned, Quick or One Minute. For the recipe below I like to fry up some onions too.

1 1/2 cups Quaker Oats, uncooked
1 egg, beaten
3 Tablespoons butter or margarine, melted
1/2 cup chopped green pepper
3/4 cup chicken or beef broth*
1/4 teaspoon salt

Combine uncooked oats and beaten egg in medium sized bowl; mix until oats are thoroughly coated. Saute green pepper in butter in large skillet. Add oat mixture to green pepper mixture. Cook over medium heat, stirring constantly 1 to 2 minutes, or until oats are dry, separated and lightly browned. Add broth and salt; continue cooking, stirring occasionally, until liquid evaporates. Makes 4 servings.

VARIATIONS USING THE BASIC “Golden Oats Medley” recipe above.

*FOR GOLDEN OATS ORIENTAL: Substitute 3/4 cup water and 2 Tablespoons soy sauce for broth.

FOR GOLDEN OATS PILAF: Substitute 3/4 cup mushroom slices and 2 Tablespoons chopped green onion or chives for green pepper.

FOR GOLDEN OATS FLORENTIN: Substitute 1 cup chopped spinach or broccoli for green pepper.

FOR GOLDEN OATS ROMA: Substitute 1 cup thinly sliced zucchini and 1 garlic clove, minced for green pepper.

FOR GOLDEN OATS LORRAINE: Add 2 crisply cooked bacon slices, crumbled.

FOR GOLDEN OATS PROVENCAL: Add 1 medium sized tomato, chopped.

FOR GOLDEN OATS WITH HERBS: ADD 2 Tablespoons parsley flakes, 1/2 teaspoon oregano leaves, 1/2 teaspoon basil leaves.

The Quaker Oats..Wholegrain Cookbook

http://www.ukrainianclassickitchen.ca/index.php?topic=6243.msg3351#msg3351

 
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