Monday, July 12, 2010
Oatmeal Two Ways
Steel-cut oats for the kid, with blueberries, agave nectar, sliced almonds, and milk. For me, sambal oelek (fresh chile paste), scallions, cilantro, a splash of soy sauce, and garlic, fried in olive oil until crisp, then drained on a paper towel—one of the best breakfasts ever, I think: spicy and hearty but also fresh-tasting enough to have in midsummer. McCann's makes quick-cooking steel-cut oats now, and I can't discover how they're made and whether they're as good for you as the long-cooking ones, but they taste exactly the same and are done in about 10 minutes. I suspect they're pre-steamed. Does anybody know?