Best Oatmeal

I don't know about you, but I love oatmeal. I eat it nearly every day. It's so warm and comforting and delicious. It's the perfect winter-morning breakfast.

I'd always made my oatmeal the same way, the standard way. Old fashioned rolled oats, stirred into boiling water, cook, add toppings. It's good that way, and why mess with a good thing?

Well, one day last fall I came across a food blog that suggested something that sounded insane--adding a raw EGG to the cooked oatmeal. WHAT?! It sounds crazy. I imagined scrambled egg mixed into my oatmeal and got a little freaked out.

But, wait a minute! She assured her readers that this was not so. When you quickly stir the egg into your oatmeal, it disappears. It's not eggy. In fact, the egg makes your oatmeal into the creamiest, richest oatmeal ever. It becomes divinely custardy and, with the added protein, even more sustaining for a day of playing in the snow...or going to work.

I know you are probably skeptical. It took me three or four months from the time I read about this oatmeal to the day I finally decided to try it. Hopefully it won't take you that long. By then it will be summer and maybe too late for oatmeal.

But, even if it takes you until next fall---try this one day. I bet you'll never go back.

Creamiest Oatmeal Ever

~Print Recipe~

• 1 cup water (I substitute a little vanilla soy milk for about a 1/4 cup of the water)
• 1/2 cup old fashioned rolled oats
• 1 egg (or just egg white for a lower calorie option)
• Vanilla extract
• Toppings: brown sugar, nuts, blueberries, banana, etc

1. Bring water/milk (and sugar, spices--optional) to a gentle boil. Stir in oats. Return to a boil, then reduce heat medium-low. Cook for about 5 minutes, or until most of the liquid is absorbed, stirring occasionally. Add a splash of vanilla extract; stir.
2. In a small bowl (I use one of the measuring cups I already have out), stir an egg with a fork to break the yolk. Remove oatmeal from heat, add egg to oatmeal and rapidly stir for about a minute. The egg will mix in completely, cook, and turn your oatmeal fluffier and creamier.
3. Pour into a bowl and top with brown sugar, etc. Enjoy immediately.

Serves 1

***VARIATION--BANANA NUT OATMEAL:

For a double batch I added cinnamon (I did a couple of shakes--maybe 1 tsp), the vanilla, then after the oatmeal had mostly set I added one mashed banana--the kind that have turned extra ripe/brown and I keep frozen in my freezer. (I defrosted it first in the microwave.) After everything was mixed in and hot again, I took it off the heat and added the egg. Served it with brown sugar and pecans!

Mark said it was the best oatmeal he's ever had!

White Rabbit Salad

This salad is much tastier than it sounds. It's perfect for summer, and I love it since it is a lettuce-less salad. It comes from Moosewood, but I am not sure if they are the originator or if it is known otherwise.  Mary Ann got me hooked on it, and it is a breeze to make.  

What's in it*
3 C cottage cheese

2 Tbl honey, to taste

1/4 C raisins, currants or cranberries (dried)

1/2 C toasted nuts - I like walnuts

1 Tbl poppy seeds

2 tart apples, diced small

Optional additions:

fresh peach or pear slices

seedless red or green grapes

orange sections

chunks of ripe melon - honeydew or cantaloupe

How it's made

Combine everything and chill.

*Please don't actually measure anything for this recipe - the measurements are only there as a recommendation.  It's silly to measure for a salad.

Thai Mango Sticky Rice

Breakfast, lunch, dinner, desert.  This tasty treat is good at any time of day, just like all good Thai food.  The newest iteration of Yum Sunday* happened last Sunday when I made this and Thai Iced Tea, and brunched at Lauren and Mary Ann's house.  

This treat is really easy to make, although it has a few steps, so if you have any questions, let me know!  I actually think mango sticky rice may be the avenue for world peace.

What's in it

1 1/2 C long grain sticky rice (I have a bag from Koda Farms, and it's called Premium Sweet Rice)

2 C unsweetened coconut milk (I use one can)

1 C sugar

2 tsp salt

ripe mangoes or other fruit (berries and bananas work really well)

sesame seeds

How it's done

Soak the rice in water overnight.

Drain the soaked rice, and place in a steamer basket.  You can use a traditional bamboo steamer inside a pot, or place cheesecloth over your own steamer basket to keep the rice from falling through.  Steam the rice 30-45 minutes, until the rice is plump and glistens, and pinches into chewy lumps.

While the rice is steaming, combine the coconut milk, sugar and salt in a medium pot and cook over medium heat.  Cook, stirring gently, for about five minutes until sugar is dissolved.  Remove from heat and set aside.

When rice is ready, place in a large bowl, and pour the coconut mixture on top, stirring gently to mix.  Cover and set aside for at least 30 minutes.  I did this the night before and re-heated in the microwave.

Slice the mango and/or the other fruit.  

Serve the sticky rice on small dessert plates with sliced fruit on top, and sprinkled sesame seeds (or dried mung beans if you have any).  The rice tastes best when served warm.

*Yum Sunday was originally known as Waffle Sunday, which happened every Sunday at Alexis' house in Forest Ranch.  Alexis' mom, Patty, would make homemade Belgian waffles, and serve them up with a minimum of five of your favorite toppings.  When Alexis and I lived together in college, we had a revival of Waffle Sunday, although then it would happen at any time or day of the week.  After Andy and I dated a couple years, he finally introduce me to Thai Temple here in Berkeley, which is a temple that serves Thai food for breakfast every Sunday.  This is where I discovered Mango Sticky Rice.  After ritually going to Thai Temple months in a row, it became known as Yum Sunday (Yum!, for short).  I would have to say each of these iterations of breakfast were life changing.  Each of these iterations brought together friends and family, taking time out of the busy pace of life.  I highly encourage you to start your own Yum Sunday tradition.