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We had some celery in the fridge that is nearing the end of its useful life, so for breakfast this morning I decided to try something I had seen awhile ago in a blog entry from Mark Bittman.  It’s a savory oatmeal cooked with celery, and flavored with soy sauce and sesame oil.  You might (not unreasonably) think that sounds gross, but don’t knock it until you try it!  I liked it quite a bit.  Celery actually has more flavor than people realize, especially when cooked in something that allows its flavor to seep out into the dish.  It’s in fact part of the “holy trinity” of French cuisine (celery, carrots, and onions; or celery, bell peppers and onions in Cajun cooking)–used to provide a flavor base for myriad foods.  I thought the combination of the crunchy celery and creamy oatmeal was really nice (and it felt good to be eating vegetables for breakfast :)).

I’ll post the recipe below as I made it this morning (with some twists on the description from Mark Bittman), but I’ll probably change a few things next time.  First, I’d use more vegetables–I think green onions, and a handful of frozen sweet peas would be nice.  Some little pieces of ham might be nice, too.  Second, I’d like to try using different grains as well.  I think bulgur wheat would be good, or wheat berries (pre-cooked, unless you want to get up 2 hours early to start breakfast), or of course brown rice.  Third, I’ll make a little smaller portion, and top it with an over-easy egg.  Awesome. Read the rest of this entry »