wanderlight (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
wanderlight) wrote2009-07-23 01:36 pm
wanderlight) wrote2009-07-23 01:36 pm
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rita's oatmeal recipe
Oatmeal is highly underrated. No one I know likes it, but I love it, I eat it every day, and I firstly maintain that once you've tried it my way, you'll be converted. I'm not much of a cook, but I can do oatmeal, I promise. Here's the result of many breakfasts of neurotic tinkering:
In other news, my dad finally comes home from China today, I've started an excellent new book, and I'm seeing Mother Mother in concert tonight with friends. \o/
OATMEAL
Some of my measures are odd -- I actually use this tiny handmade bowl my aunt gave me to measure out the oats, which isn't exactly a standard measure -- but I've approximated?
1. Bring slightly less than 2/3 cup water to a boil on high on the stove in a small pot.
2. Add a heaping 1/3 cup of Quaker quick oats, stir.1
3. Turn heat to low and cook for ~3 minutes, until desired consistency is reached.2
4. Add:
-- 1 teaspoon3 honey4
-- 1/2 teaspoon vanilla extract
-- 1 teaspoon milk or cream
-- cashews, chopped dried apricots, and cranberries
5. Stir, lots.
6. Put in a pretty bowl. At this point you'll probably think, "Great, this is barely enough oatmeal to feed a small gnome," but I promise it's more filling than you think.
7. Don't forget to turn off the stove or your family will talk about how you almost burned the house down for, like, a week.
1 I've been told steel cut oats are good. I know from experience that Red Robin oats are always unsalvageable.
2 This is the most important part! If your oatmeal is goopy, nothing will save it. "Desired consistency" means a little creamy and a little chewy; the the oatmeal should stick to the pot a little and, if you put it in a sifter or a sieve (er, don't ask), no water should come off. Obviously it's personal choice, cook more to make creamier and less if it's too mushy, etc.
3 Teaspoon is not an actual teaspoon. In my house we have, um, big dinner spoons and little snack spoons and I use the little spoons. But a teaspoon is about right, I think.
4 Or marmalade; I just tried that today and it's fantastic. Usually I just use clover honey, though.
Some of my measures are odd -- I actually use this tiny handmade bowl my aunt gave me to measure out the oats, which isn't exactly a standard measure -- but I've approximated?
1. Bring slightly less than 2/3 cup water to a boil on high on the stove in a small pot.
2. Add a heaping 1/3 cup of Quaker quick oats, stir.1
3. Turn heat to low and cook for ~3 minutes, until desired consistency is reached.2
4. Add:
-- 1 teaspoon3 honey4
-- 1/2 teaspoon vanilla extract
-- 1 teaspoon milk or cream
-- cashews, chopped dried apricots, and cranberries
5. Stir, lots.
6. Put in a pretty bowl. At this point you'll probably think, "Great, this is barely enough oatmeal to feed a small gnome," but I promise it's more filling than you think.
7. Don't forget to turn off the stove or your family will talk about how you almost burned the house down for, like, a week.
1 I've been told steel cut oats are good. I know from experience that Red Robin oats are always unsalvageable.
2 This is the most important part! If your oatmeal is goopy, nothing will save it. "Desired consistency" means a little creamy and a little chewy; the the oatmeal should stick to the pot a little and, if you put it in a sifter or a sieve (er, don't ask), no water should come off. Obviously it's personal choice, cook more to make creamier and less if it's too mushy, etc.
3 Teaspoon is not an actual teaspoon. In my house we have, um, big dinner spoons and little snack spoons and I use the little spoons. But a teaspoon is about right, I think.
4 Or marmalade; I just tried that today and it's fantastic. Usually I just use clover honey, though.
In other news, my dad finally comes home from China today, I've started an excellent new book, and I'm seeing Mother Mother in concert tonight with friends. \o/