Currently cooking from Whole Grains, Every Day, Every Way by Lorna Sass.
I only have few food dislikes. I hate liver (and am too old to be told it is steak, mom!) and I hate oatmeal. I dislike liver because of the taste. My dislike of oatmeal, however, all comes down to texture. I don’t care how good it tastes, it’s like eating snot – slimy, mucousy, stringy snot!
Sass has several recipes for breakfast oatmeal in her book, but I’m not going to try any of them. Why not? See the above paragraph. Instead, I’m going to tell you how I cook oatmeal. It may be a little strange, but it delivers oatmeal that is snot-free. For you oatmeal purists, you may want to stop reading now.
The first thing I do is use steel-cut oats. They may take a little longer to cook, but they retain their grainness. So, take a big pot and fill it with water (I never measure how much water, but it is probably about 2 or 3 quarts. Bring that water to a boil, add some salt and then add about 2 cups of steel-cut oats. Boil the oats until they are tender, usually about 15-20 minutes. Then (and here’s the strange part), drain the oats and rinse them in hot water until there is no sign of mucous. You should be left with distinct grains that don’t look or feel gummy. Drain well.
I usually eat these oats reheated and topped with yogurt, fruit and almonds. If I’m not feeling the sweet, I’ll top them with some butter and salt and pepper.
No credit to the husband for the oatmeal-washing technique? Ouch. BTW, I do it in cold water, not hot.
Linda – Where do you think I learned those words? From my mother!
Cho – I’ve got some quinoa recipes coming up that could easily be made vegetarian. I think I’m making a quinoa convert out of Bryan.
Eva – I’ll keep my eye out for a good smoothie recipe.
Okay, if we are making requests LOL How about a good and healthy smoothie recipe when you get time.
I have similar issues with texture, which is why I can’t eat peaches even though I love the flavor. I do like oatmeal, though. I’ve been meaning to try steel-cut oats – I’ve heard that Bob’s Red Mill makes the best. I’m really glad that you are cooking grains right now, as they are my favorite things to cook and eat. If you happen to come across any quinoa recipes, let me know; I am desperate for some new ones.
As I hate oatmeal for the same reason as Trista I may have to try her method the next time I get brave enough to try oatmeal. Although I do wonder if the washing them down is losing some of the nutrients that we are supposed ot eat oatmeal for. Oh, and as far as liver goes, if I cooked it for me and Jerry I had to fix the boys something else and watch them go into antics about how awful it was. I don’t think either one ever tasted liver and onions but the smell alone would turn them into silly idiots at home. I try to understand as the food I hate is beets, don’t even like to look at them, let alone smell them or eat them.
I use to love oatmeal… Ok, so when you come over, maybe the honorary southerner should see if you like her oatmeal. If not, you’ll still have the yummy biscuits to fall back on. I think she buys steel-cut oats but I’m not sure. All I know is I love her oatmeal…. well, I use to. I’ll have to wait until the next bowl to see if I have a different point of view… Does your mother really let you use words like that? Mine would give you a time out!