In preparation for a much awaited trip I am in the process of using up my perishables. We will be going to New York City before setting sail on our New England/Canadian cruise. Having never been in New York City, I am just as excited about visiting the city as the cruise.
While in New York we have made plans to visit the Empire State Building, the Statue of Liberty and yes the 9/11 Memorial. Since we are going with our friends for the past 35 years of course there has been numerous discussions about restaurants and food.
I have been working hard to empty the refrigerator of perishable items and am doing a fair job. Looks like most of the cheese will have been used, no milk will remain, eggs are gone and no lunch meat. The produce is scarce.
So what are we eating? On Sunday, I had a Sunday School Leadership meeting at church and was fed. Monday I used the last of the cabbage in a delicious dish that I’ll tell you about at a later date. Today Eric and I both had Bible Studies to attend to along with lunch out.
So what about breakfast? I always have frozen muffins hanging out in the freezer. They are delicious zapped in the microwave and spread with delicious and nutritious peanut butter. Smoothies using frozen fruit really helps to clear out the milk and any remaining yogurt. Then there is also Toasted Oatmeal.
My daughter is the one that turned me on to this method of preparing oatmeal. The oats cook in 10 minutes with a 10 minute standing time. They are chewy and not gluey and with my current effort to rid the fridge of perishable items they are a wonderful breakfast treat.
2 tsp butter
pinch of salt
3/4 cup of rolled oats, gluten free
1 cup of water
maple syrup (optional)
brown sugar (optional)
toasted chopped nuts (optional)
In a small saucepan over medium heat melt the butter. Add in the salt and rolled oats. Stir and cook over medium heat until they become fragrant and turn golden.
Pour in the water, bring to a boil, cover pan with tight fighting lid and reduce heat to low. Cook for 10 minutes. Turn off heat, stir oats and add in 1/3 cup to 1/2 cup milk. Cover and set timer for another 10 minutes.
Divide oats into 2 serving bowls and top as desired with fruit, syrup, sugar and/or chopped nuts.
This morning we enjoyed a warming breakfast of toasted oatmeal topped with fresh blueberries, sliced bananas, toasted pecans and a drizzle of real maple syrup. Blueberries and bananas gone. I’m getting there. Happy cooking!