On Monday, September 9, 2019 at 8:00:05 PM UTC-5, tert in seattle wrote:
> writes:
> >
> >
> >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?
>
> hell yeah I'm cheap! especially when doing it myself costs less than
> half as much as the store bought stuff

Plus it's normally better than the store bought stuff too. Like my Baked Beans, much better than canned!

John Kuthe...