Skreebert
Freshman
@bigguns
Posts: 70
Likes: 33
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Post by Skreebert on Aug 1, 2020 14:54:06 GMT
It's easy to do!
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nicoroni
Sophomore
@nicoroni
Posts: 137
Likes: 197
 
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Post by nicoroni on Aug 1, 2020 15:05:35 GMT
The mrs made grits,which I eat like hot cereal,butter,fake sugar,milk.
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Post by divtal on Aug 1, 2020 18:54:10 GMT
I love both Oatmeal and Grits.
When I was little, and visiting my grandparents during the summer, we always had oatmeal for breakfast. And, I first had grits, when I was in Atlanta, for a convention.
I won't cook the "instant" version of either one. It's easy to find "regular" oatmeal, here. But, I had to do some searching to find a few places that sell "regular" grits.
For me, all either requires is butter and salt.
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Post by shannondegroot on Aug 3, 2020 1:59:26 GMT
I like brown sugar flavor. With some cinnamon and some jelly.
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Post by GoodbyePorkPieHat on Aug 23, 2020 1:55:05 GMT
Ever since I discovered "overnight oats", it's the only version I eat (cold). Here's a recipe (with two different quantities for ingredients): TJ's Overnight Oats:
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- [1-1/3] 2 cups rolled oats
- [2] 3 cups unsweetened, vanilla almond milk
- [1/4-] 1/4+ tsp salt (or 1/3+ tsp pink salt)
- [1] 1-1/2 tbsp ground flaxseed
- [1-1/2] 2 tsp toasted wheat germ
- [2] 3 tbsp vanilla whey protein powder
- [2 tsp] 1 tbsp Truvia brown sugar (or use High Key monkfruit
"sugar" with a little molasses)
- 2 pumps of sugar-free caramel (or vanilla) syrup
- dash of Accent and Chinese hot oil |
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Post by NJtoTX on Aug 23, 2020 12:20:24 GMT
I make rolled oats most of the time and steel-cut the rest of the time. Instant pot
If using the *cup that comes with the pot,
Rolled oats:
1 cup oats, 1 cup almond milk or equivalent, 1 cup water, a splash of vanilla extract
3 minutes porridge setting
Set a timer for 18 minutes. Will finish 10 minutes after cooking.
Release pressure
Steel-cup oats:
1 cup oats (or oats with some millet), 1 cup almond milk or equivalent, 1 1/2 cup water, a splash of vanilla extract
10 minutes porridge setting
Set a timer for 25 minutes. Will finish 10 minutes after cooking.
Release pressure
I only add raisins, a little stevia, and maybe sunflower seeds
Rolled oats I eat all at once, steel gets some put away for the next day.
* the cup is about 3/4 of a normal cup. 0.76082 c to be more exact.
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Post by GoodbyePorkPieHat on Aug 23, 2020 12:48:18 GMT
It seems a bit contradictory to what you might expect, but there is actually no nutritional difference between steel-cut, rolled, and "quick" oats. They are just processed differently and have a different texture (and ability to absorb liquids).
I make oat flour (and brown Basmati rice flour) by simply grinding them up (blender or food processor) and using a sieve.
A recent discovery was oat fiber - which is exactly what it sounds like - all fiber/no carb calories. It's ground to a fine powder (like flour), has no flavor, works well as a thickening agent/stabilizer, and surprisingly, it actually makes some foods (like baked goods) "lighter" in character, the opposite of what you might expect.
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Post by GoodbyePorkPieHat on Aug 23, 2020 13:01:34 GMT
I love both Oatmeal and Grits. When I was little, and visiting my grandparents during the summer, we always had oatmeal for breakfast. And, I first had grits, when I was in Atlanta, for a convention. I won't cook the "instant" version of either one. It's easy to find "regular" oatmeal, here. But, I had to do some searching to find a few places that sell "regular" grits. For me, all either requires is butter and salt. When I stayed with my grandmother, it was oatmeal for breakfast every morning. In fact, I still have the unusual ceramic bowl (with a handle) she used to serve it to me - some 55 years ago. Although I now prefer my oatmeal cold ("overnight oats"), I cook up grits using the Instant Pot - pot-in-pot with mostly almond milk. This technique almost completely eliminates the need to stir them. I've been using the Palmetto Farms grits but am going to try the Aunt Jemima brand next (much less expensive) - both ordered from Amazon. My preference is to give them a Tex-Mex/Cajun spin with Tony Chachere's, cheddar cheese, and roasted jalapenos/diced chiles. Also in that vein, I tried and liked a dish called "grillades and grits" which I heard about on NCIS: New Orleans. It's essentially steak cutlets (I use top sirloin) simmered in a sauce/gravy for a long time with Cajun spices, onions, peppers, etc.
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Post by NJtoTX on Aug 23, 2020 13:03:04 GMT
It seems a bit contradictory to what you might expect, but there is actually no nutritional difference between steel-cut, rolled, and "quick" oats. They are just processed differently and have a different texture (and ability to absorb liquids). True, but your body breaks steel-cut down more slowly and quick-oats more quickly. So with respect to glycemic index as well as how long you feel full, you might want to consider that.
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Post by GoodbyePorkPieHat on Aug 23, 2020 13:20:01 GMT
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sunshine
Sophomore
@sunshine
Posts: 917
Likes: 1,230
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Post by sunshine on Aug 23, 2020 19:43:18 GMT
I like steel cut oatmeal's texture, but any kind is fine with me. I usually have it all winter for breakfast with cinnamon, chopped pecans and a little brown sugar.
I want my grits baked in a casserole with cheese and garlic.
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