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<blockquote data-quote="CleverNickName" data-source="post: 9234775" data-attributes="member: 50987"><p>Thanks! I stumbled on it a few years ago. I use it all the time...it makes it really easy to see how changing a recipe will affect the calories, cholesterol, and fiber (the three things I have to watch out for). Because hey, sometimes I don't have buttermilk or whatever, and I have to make do.</p><p></p><p>Here's another favorite wintertime recipe: Roman Oats. This one's for everyone who has been told to eat more oatmeal, but prefers savory flavors for breakfast. This isn't your grandpa's oatmeal...it's a lot richer and more flavorful than the cinnamon-flavored offerings you might be used to. It kind of reminds me more of a rice pilaf than anything else.</p><p></p><p><strong>Roman Oats</strong></p><p><em>(Savory Oatmeal)</em></p><ul> <li data-xf-list-type="ul">1 tablespoon olive oil</li> <li data-xf-list-type="ul">1 small onion or leek, minced</li> <li data-xf-list-type="ul">2-3 cloves of garlic, minced</li> <li data-xf-list-type="ul">1/2 cup finely-chopped mushrooms</li> <li data-xf-list-type="ul">2 cups steel-cut oats</li> <li data-xf-list-type="ul">4 cups broth</li> <li data-xf-list-type="ul">1 teaspoon rubbed sage</li> <li data-xf-list-type="ul">1/2 teaspoon minced rosemary</li> <li data-xf-list-type="ul">1 tablespoon minced parsley</li> <li data-xf-list-type="ul">Green onion, for garnish</li> </ul> <ol> <li data-xf-list-type="ol">Heat the oil in a Dutch oven until it shimmers.</li> <li data-xf-list-type="ol">Add the onion, garlic, and mushrooms.</li> <li data-xf-list-type="ol">Cook until the onions are translucent.</li> <li data-xf-list-type="ol">Add the broth, sage, rosemary, and parsley.</li> <li data-xf-list-type="ol">Bring to a boil, then stir in the oats.</li> <li data-xf-list-type="ol">Reduce heat, cover, and simmer for 30-45 minutes or until desired tenderness.</li> <li data-xf-list-type="ol">Sprinkle with green onions, if desired, and serve.</li> </ol><p>A bowl of this makes a pretty hearty breakfast. I like to add some bacon bits every now and then for extra flavor, and my spouse likes to top theirs with a soft-fried egg.</p><p></p><p>Nutrition facts:</p><p>[SPOILER=As-written]</p><p>[ATTACH=full]342599[/ATTACH][/SPOILER]</p><p>[SPOILER=Ham and Cheese option]</p><p>Stir in 1/2 cup of cubed ham and 1/2 cup shredded cheddar cheese before serving.</p><p>[ATTACH=full]342600[/ATTACH][/SPOILER]</p><p>[SPOILER=With a fried egg on top]</p><p>The recipe as-written (no ham or cheese), but with a fried egg on top.</p><p>[ATTACH=full]342603[/ATTACH][/SPOILER]</p></blockquote><p></p>
[QUOTE="CleverNickName, post: 9234775, member: 50987"] Thanks! I stumbled on it a few years ago. I use it all the time...it makes it really easy to see how changing a recipe will affect the calories, cholesterol, and fiber (the three things I have to watch out for). Because hey, sometimes I don't have buttermilk or whatever, and I have to make do. Here's another favorite wintertime recipe: Roman Oats. This one's for everyone who has been told to eat more oatmeal, but prefers savory flavors for breakfast. This isn't your grandpa's oatmeal...it's a lot richer and more flavorful than the cinnamon-flavored offerings you might be used to. It kind of reminds me more of a rice pilaf than anything else. [B]Roman Oats[/B] [I](Savory Oatmeal)[/I] [LIST] [*]1 tablespoon olive oil [*]1 small onion or leek, minced [*]2-3 cloves of garlic, minced [*]1/2 cup finely-chopped mushrooms [*]2 cups steel-cut oats [*]4 cups broth [*]1 teaspoon rubbed sage [*]1/2 teaspoon minced rosemary [*]1 tablespoon minced parsley [*]Green onion, for garnish [/LIST] [LIST=1] [*]Heat the oil in a Dutch oven until it shimmers. [*]Add the onion, garlic, and mushrooms. [*]Cook until the onions are translucent. [*]Add the broth, sage, rosemary, and parsley. [*]Bring to a boil, then stir in the oats. [*]Reduce heat, cover, and simmer for 30-45 minutes or until desired tenderness. [*]Sprinkle with green onions, if desired, and serve. [/LIST] A bowl of this makes a pretty hearty breakfast. I like to add some bacon bits every now and then for extra flavor, and my spouse likes to top theirs with a soft-fried egg. Nutrition facts: [SPOILER=As-written] [ATTACH type="full" alt="RomanOats.png"]342599[/ATTACH][/SPOILER] [SPOILER=Ham and Cheese option] Stir in 1/2 cup of cubed ham and 1/2 cup shredded cheddar cheese before serving. [ATTACH type="full" alt="RomanOats2.png"]342600[/ATTACH][/SPOILER] [SPOILER=With a fried egg on top] The recipe as-written (no ham or cheese), but with a fried egg on top. [ATTACH type="full" alt="RomanOats3.png"]342603[/ATTACH][/SPOILER] [/QUOTE]
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