Friday, March 7, 2014

I'm glad it's still cold out...

...because our family discovered something new this winter and I'm super excited to write about it.  Well, technically we discovered something that is very old but new to us:  savory porridge (known at our house as savory oatmeal).  We've always eaten a lot of oatmeal but my husband started to get sick of eating the same thing over and over so he started to look for savory oatmeal recipes.  And now we eat savory oatmeal all the time because it's so simple and delicious. My son still prefers his oatmeal made with almondmilk and cinnamon, but that's no problem because the basis of savory oatmeal is just plain oatmeal so it's easy to add whatever each individual person wants. I think this is best when made with steel cut oats but we've made it with just about every type of oatmeal available at the supermarket, and most often use quick oats, since we're usually short on time.  

If you're still not convinced about the greatness of savory porridge, check out the Golden Spurtle Competition or this on Mark Bittman's savory oatmeal with scallions and soy sauce.  

Savory Oatmeal - the basics
a bowl of oatmeal, made with water according to package directions.  
a sprinkling of sea salt or other coarse salt
a sprinkling of cracked black pepper (optional)  
a drizzle of extra virgin olive oil  

Add-ons (choose one)
diced avocado 
pine nuts or other savory nuts (such as roasted cashews or pistachios)  
eggs, cooked anyway you like them 
crumbled bacon
sliced breakfast sausage
leftover ham, steak, or chicken, or whatever meat you had for dinner the night before 
heated up pieces of lunchmeat 

My favorites are the diced avocado and the ham.  We don't normally eat ham for dinner so I've gone out and bought a hunk of ham to cut into small pieces and freeze for use in oatmeal.  Yum!  

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