Day 2

February 19, 2009 | Published in | 0 comments

One word: OATMEAL.

Why did I NEVER eat this before? It's good for the heart, lowers your cholesterol, low-fat, low GI and all around awesome (if and only if cooked with the right ingredients)! 

I've never eaten oatmeal (well, GOOD oatmeal anyway) because I've been preconditioned to equate oatmeal to oldies. My grandparents' senior citizen friends - aged 73 - 84 - frequently boast about the goodness of oatmeal and how it keeps their stomachs full the whole day from breakfast time till dinner. Naturally, after hearing them talk, I would bask in the glory of my youth and show off how much fried chicken I'm allowed to have without having a coronary. 

The best part about oats is that, unlike rice, it can be cooked for breakfast, lunch and dinner in a zillion ways. For example (ripped from here)

Boyndie Broth (Oatmeal Soup)

A very economical, velvety and elegant soup which is quickly and easily prepared. The addition of good undyed smoked haddock or smoked salmon makes a good alternative to Cullen Skink.

50g (2oz) Hamlyns Scottish Porridge Oats
1 chopped onion
1 large carrot grated
2 tablespoons butter
550ml (1 pint) chicken stock
550ml (1 pint) milk
Salt and white pepper
Chopped chives or parsley
Cream for finishing (optional)

Melt butter in a large pan over a low heat. Add onions and carrot and cook gently until soft. Add oats to pan and cook for about four minutes, stirring frequently. Add stock and bring to the boil. Simmer for 25 minutes. Add milk and heat through. Season to taste. Add chives or parsley, and a little cream if desired.

The above makes a thick broth - use less oats and more stock if you prefer a thinner soup.

It leaves you feeling like you don't want anymore food, too. Always a plus point :)

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