Skip to main content

Auntie Kare's Yummy Oatmeal


Auntie Kare’s Yummy Oatmeal

*******
Serves 4
Auntie Karey invented this AMAZING oatmeal to feed her kids on those freezing Vermont winter mornings. 
Adding cornmeal & and egg is the unexpected difference.


Beat well in saucepan (off of heat source):
2 eggs

Add:
3 ¾ C liquid (half milk/ half water)
½ tsp salt
2 C oats, old-fashioned
2 TBL cornmeal
Dash of cardamom (optional)
Brown sugar (optional—you may prefer to sprinkle it on top after it is served)

1.     To saucepan, crack in the eggs and whisk well.  Add remaining ingredients and stir to combine. 
2.     Set pan over medium-high heat; bring to a boil.  Reduce to a simmer.  Cook while stirring until thick.  Stir in several teaspoons of brown sugar now, or choose to pass brown sugar at the table.
3.     Serve with milk, sweetener of choice and a yummy smoothie or juice.
4.     “Hot Chocolate Oatmeal” Variation:  add cocoa powder and a pinch of cayenne pepper in step 1 if you are in the mood for “hot chocolate”.  

Comments

Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Sweet Potato-Coconut Puree

Sweet Potato-Coconut Puree
Makes 6 Cups (scant)
This naturally sweet dish is perfect if you are craving something sweet and creamy. It's a delicious hot purée. Freshly grated nutmeg is key here. It's also delicious served cold or partially frozen 
for a treat, it's taste is reminiscent of pumpkin-pie ice cream if you double the spices (freezing subdues the spices, that's why you add more).

I've noticed that sweet potatoes can come nearly as large as footballs and as small as dinner-rolls.  It's hard to guess what size sweet potato to get for most recipes if no weight measurement is given. I once mistakenly chose enormous Russets for my first vichyssoise and I could have spackled a wall with it.  So for this recipe, I give some guidelines: choose large sweet potatoes, about 1 pound each, and it will be thick and creamy, like my first, ahem, "vichyssoise".