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barbie gee[_2_]

On Tue, 3 Sep 2019, tert in seattle wrote:

> writes:
>>
>>
>> On Mon, 29 Jul 2019, tert in seattle wrote:
>>
>>> writes:
>>>>
>>>>
>>>> On Mon, 22 Jul 2019, tert in seattle wrote:
>>>>
>>>>> I've made it twice now - melt butter, sautee a cup or so of chopped
>>>>> spinach for a minute, pour in 3 whisked eggs to which you've already
>>>>> added about a quarter cup finely grated parmesan, and cook, stirring,
>>>>> until done - easy, nutritious and delicious
>>>>>
>>>>>
>>>>
>>>> I have used those 3 ingredients PLUS leftover rice, to make a kinda
>>>> "frittorta".
>>>>
>>>> Heat some butter in a skillet, mix all the ingredients and
>>>> pour into the hot skillet. Cook til it sets. You can brown it in the
>>>> broiler.
>>>
>>> that makes me think of the savory oatmeal I made yesterday
>>>
>>> 1. make oatmeal
>>> 2. fry up some garlic in olive oil
>>> 3. pour the oatmeal on the garlic and mix together
>>> 4. mix in grated cheddar right when you take off the heat
>>> 5. top with fried egg, s & p
>>
>> I need to try this. But, what's the texture of this savory oatmeal? I
>> can't imagine gloppy oatmeal with an egg on top of it....
>
> I use steel cut oats for my oatmeal, wouldn't describe it as gloppy.
> It's not any gloppier than grits, fwiw. Have not tried it lately in
> favor of doing the cheese & garlic thing with brown rice instead, no
> egg on top.
>
> I've started making granola with rolled oats. The basic is just 3 cups
> oats, 1/2 cup oil (I'm using sunflower), and 1/2 cup brown sugar
> dissolved in water and cooked down not quite to a syrup. And some salt.
> Granola is pretty forgiving so none of this needs to be too precise. Mix
> the oats with the oil & 'syrup' and bake at 325 for about 30 minutes,
> stirring occasonally. You can add dried fruit or choc chips or whatever
> after it's cooled.

sounds good. You can control the sugar, and the additions.
Cheap?