Chocolate & Zucchini Forum Index >> Back to Chocolate & Zucchini <<

 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages 
 RSS feedLast posts feed   RegisterRegister   Log inLog in 

Savory Oatmeal!

 
Post new topic   Reply to topic    Chocolate & Zucchini Forum Index -> Recipe Box
View previous topic :: View next topic  
Author Message
Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Sun Feb 04, 2007 5:36 pm    Post subject: Savory Oatmeal! Reply with quote

Hi All,

I was drooling over that lovely braise recipe Clotilde posted last week when my squeeze sent me a picture of Guinness braised short ribs from Howard Yoon. It said to serve with oatmeal (OATMEAL!) instead of another starch.

This got me humming upstairs.

I came up with a surprising triumph that is so easy and fun at the table. I am going to try a risotto version, with cheese, etc... sometime soon. I'll post the results.

Ladies and Gents, I bring you Mushroom Oatmeal!

(Makes two servings)

1/2 cup really nice, full bodied oatmeal (not instant or steel cut)
1 cup boiling water
1 teaspoon Better Than Bouillon mushroom base
1/4 cup dried wild mushrooms (I use Trader Joes)
1 cup diced fresh Crimini mushrooms, or your favorite
Black pepper
Cooking spray
1-2 Tablespoons Olive Oil

Saute fresh mushrooms in olive oil. Set aside.

Spray a small casserole pan (or an ovenproof cereal bowl) with pan coating.

Break dried mushrooms into smallish pieces, about a half inch or smaller. Rinse dried mushrooms in a splash under the tap, and soak them in the one cup of boiling water. Add the bouillon to the water, stir and let sit about five minutes.

About a half hour before your oven braise dish is done, pour the hot water, dried and fresh mushrooms and a good grinding of black pepper in the dish. Sprinkle the oats on top and do not stir- just gently submerge the oats thoroughly and then cover with foil tightly Add the casserole lid, if you have one, for a better seal.

Toss the dish in the oven and let it do its thing for a half hour.

What you get is a lovely, nutty, mushroomy steam cloud upon opening the foil. Gently spoon up the oats (do not stir- it will get gummy), add that traditional pat of butter if you like, or do the braise gravy thing.

I found it a perfect medium, and I am now an oatmeal convert. My squeeze has a hard time with wheat, hates white potato, and generally goes light on starch anyway, but oatmeal...thats a whole other story!

Enjoy!
_________________
There is only one way to die- With a full stomach and a good tan.
Back to top
View user's profile Send private message Visit poster's website
Donna



Joined: 14 Oct 2005
Posts: 827
Location: Oakland, CA

PostPosted: Sun Feb 04, 2007 6:51 pm    Post subject: Reply with quote

This is something Serape might just like! He has some very unusal addtions to oatmeal.
_________________
L'appetit vient en mangeant. -Rabelais
Back to top
View user's profile Send private message
Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Sun Feb 04, 2007 8:05 pm    Post subject: Reply with quote

Donna,

I am all ears!
(and stomach, obviously)

I'd love to see more ideas!

-Jen
_________________
There is only one way to die- With a full stomach and a good tan.
Back to top
View user's profile Send private message Visit poster's website
Donna



Joined: 14 Oct 2005
Posts: 827
Location: Oakland, CA

PostPosted: Mon Feb 05, 2007 4:48 am    Post subject: Reply with quote

Jen - let me see if I can find the thread his ideas appeared on. Maybe comfort food? I'll try to look tomorrow!

I suppose I'll have to try your recipe, since we're on the low Glycemic Index, high fiber trail ourselves! Haven't had a potato for a year or so. Crying or Very sad I always have mushrooms around, so it won't be too difficult to put together.

We're having mashed cauliflower tonight, which is a very wonderful substitute for mashed spuds. I usually just add a little butter when I mash it, but tonight I'm trying olive oil instead!
_________________
L'appetit vient en mangeant. -Rabelais
Back to top
View user's profile Send private message
Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Mon Feb 05, 2007 5:38 am    Post subject: Reply with quote

Donna,

Thanks for the leg work in advance!

Yeah, we do that low glycemic thing after gym hours...I love cauliflower, but we wind up usually doing mashed turnips (gotta bake them off a little, to dry them out in a hurry). Will try to sneak in a little cauli when Brian is not looking!

So grateful for your help- let me know how your oats come out!

-Jen
_________________
There is only one way to die- With a full stomach and a good tan.
Back to top
View user's profile Send private message Visit poster's website
David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon Feb 05, 2007 6:05 pm    Post subject: Reply with quote

What an absolutely intriquing concept! Never run across oatmeal as a side dish for dinner. And anything mushroom is magic!
_________________
Vivant Linguae Mortuae!!
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Rachel



Joined: 22 Oct 2006
Posts: 296
Location: Santa Barbara, CA

PostPosted: Mon Feb 05, 2007 10:14 pm    Post subject: Reply with quote

Jen, your idea sounds delicious! But if you'd like to do something a little more traditional (and keeping with the Celtic theme) I can recommend skirlie. It's a Scottish side dish usually served with a roast; I can't attest to how good it is that way, but I can at least say that it's very nice alongside some grilled salmon or trout.

For two:
55g butter
1 large onion, chopped
100g coarse oatmeal
salt and pepper

Melt the butter in a shallow nonstick pan. Add the onion and soften. When the onion is soft and translucent, sprinkle on the oatmeal. Let it cook until all the butter is absorbed (a couple of minutes), then season with salt and pepper and serve.

Enjoy! (See, there's more to Scottish cooking than haggis... Wink )
Back to top
View user's profile Send private message
Knifethrower



Joined: 29 Oct 2006
Posts: 218
Location: Heaven, actually.

PostPosted: Tue Feb 06, 2007 12:01 am    Post subject: Reply with quote

Oh Rachel, I am SO all over it!!!
(Note to self: refill Lipitor Rx and then invite guests over.)

David, I was intrigued myself, and I think I am now a believer in all things Oat. Can't wait to marry that with thanksgiving as a stuffing substitute, perhaps- all those great herbs, onion, celery, mushroom and poultry blend seasonings...I could almost go for a bit of bird right now!

Someday, I promise, if ever given the opportunity, I will try haggis. It can't be any much different that Kishke (yiddish food).
_________________
There is only one way to die- With a full stomach and a good tan.
Back to top
View user's profile Send private message Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Chocolate & Zucchini Forum Index -> Recipe Box All times are GMT + 1 Hour
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group