Baby, it’s getting cold outside! Time for some hot cereal for breakfast and….. dinner? Crazy right!? Since the oat is so versatile, I decided to up the basic bowl of oatmeal and make it two ways.
Oats are a staple in Scottish cooking and have been since medieval times (The British thought they were crazy eating horse food!). They recognized that oats are a flexible grain and can be used in dishes that are sweet or savory because they take on the flavor of the other ingredients. Adding texture, oats become a whole new dish. Scottish steel cut oats are the whole grain that’s been chopped into a couple of pieces and takes longer to cook, up to 30 minutes. What we generally buy in the grocery store is oat groats. This is where the whole grain oats have been hulled, toasted, steamed and flattened but still maintain most of the original nutrients. These are called “Old Fashioned” oats or “Rolled Oats” and generally cook in about 15 minutes. Quick cooking oats are further processed and take less time to cook. Oats are high in vitamin B1 and contain a good amount of vitamins E and B2 to fuel your body’s furnace. (Keeping us toasty!)
Breakfast Oatmeal Ingredients:
1 cup of old fashioned oatmeal
1 ¾ cup of apple cider
¼ teaspoon of cinnamon
½ cup of dried fruit such as raisins, cranberries, and apricots
1 apple peeled, cored and diced
orange slice, peeled
¼ cup chopped pecans
On medium heat, bring apple cider, apple, dried fruit and orange slice to a boil. Add cinnamon and oats and stir. Cook for about 15 minutes until most cider is absorbed. Serve in bowl and top with chopped pecans and drizzle of maple syrup. Add some fresh fruit to the top if you like.
Serves two heartily!
Note: This can be made in the slow cooker overnight provided you increase the liquid to 4 1/2 cups and cook on low for 9 hours.
Now for dinner! Savory oatmeal with farro topped with sauteed veggies. This bright stew of grains and veggies is perfect for a cold fall evening. A touch of sherry adds to the nuttiness of the farro in this dish. Here’s what you need:
Savory Oatmeal with Farro and Sauteed Veggies
1 cup of farro rinsed
1 cup of old fashioned oats
3 ½ cups of Vegetable stock
¼ cup of Sherry (Cream Sherry preferably)
1 tablespoon butter
½ cup of grated pecorino-romano cheese
Salt and Pepper
1 bell pepper sliced
6 scallions sliced
1 cup sliced mushrooms
1 cup of cherry tomatoes halved
1 – 2 garlic cloves chopped (depends on who is kissing who)
2 tablespoons olive oil
fresh chopped parsley
In a large saucepan, bring stock, sherry and farro to a boil. Reduce heat and simmer for 15 minutes then add oatmeal and cook for another 15 minutes until most of the liquid is absorbed. Take off the heat. Add butter and cheese to finish and cover to keep hot.
Saute veggies in olive oil until tender and then salt and pepper to taste.
Ladle oats into bowls and top with the veggies. Garnish with fresh parsley. Serves four.
I think the Scots were really on to something… well… maybe not haggis!
Latest posts by Susan Garrett (see all)
- Italian Power Roll-Ups for Meatless Monday Any Day of the Week! - January 4, 2016
- Retired Restaurant Family During the Holidays – A Whole New Tradition - November 24, 2015
- A Historic Thanksgiving Dish: Oyster Stuffing - November 20, 2015