aparrish: (Default)
I can't decide if this was the best idea (because it was delicious) or the worst idea (because it probably had like nine thousand calories).

Recipe: You've got a big block of fine chocolate in your pantry, right? The kind you buy by the pound. Well, chip about a quarter cup of shavings from that thing, and put them in a bowl. Prepare oatmeal as normal (1/2 cup oats, 1/2 cup water, 1/2 cup milk, dash of salt, sugar and cinnamon to taste, simmer until sufficiently gloopy), then pour the oatmeal over the chocolate in the bowl. Stir until chocolate is evenly distributed. Decadently serves one.

Note: I only did this because we're low on groceries and the only even vaguely breakfastey food left in the house was oatmeal, and I had the chocolate pre-chipped in the fridge from about a week ago (when I intended to make ice cream with it). This was an improvisation, not a purposeful attempt to give myself heart disease
aparrish: (Default)
If you're anything like me, you have always wondered: "What should I eat for breakfast?" It's a question of the ages. Here is the perfect answer for you. Makes one serving.

1/4 cup rolled oats (not steel cut, not instant---what's wrong with you?)
1/4 cup quinoa (rinsed and soaked, as appropriate)
1/2 cup milk (whole is best, you can substitute soy milk if it's tasty soy milk)
2/3 cup water (or thereabouts)
dash of salt (sea salt from your ramekin)
sugar to taste (I like about two teaspoons of brown sugar)

Throw all of that into a pot and simmer for a while, stirring occasionally. You'll know it's done when the grains of quinoa look like little cells with tiny curly flagella. (It will take longer to cook than oatmeal alone, maybe 12-16 minutes.) The porridge will be pretty viscous---you can use more water if you prefer your porridge on the soupy side. Add cinnamon and, I dunno, some fruit or something at the end.

"This looks like fake vomit from the set of a science fiction movie," you will say. "But it is delicious. Why is it so delicious." The answer is that it starts with the only way to make truly flavorful oatmeal: by cooking it with milk! The quinoa adds a needed bit of tooth and nuttiness. With whole milk, this dish weighs in at about 300 calories per serving, but the quinoa packs a protein punch, so you're getting your calorie's worth. I wouldn't start a day any other way.

March 2016

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