Oatmeal is a wonderful source of nutrition. It’s healthy, nourishing, inexpensive, and easy. Oatmeal is a wonderful ingredient in many recipes, and a familiar food to most Americans. Yet, steel cut oats are less known, but equally as delicious. Steel cut oats are a less processed form of oats. Instead of rolling oats into what is commonly known as rolled oats (oatmeal), steel cut oats are cut only a couple of times, leaving them to look more like a broken grain of rice.
Because of the lack of processing, steel cut oats retain a nuttier, delicious taste and a lower glycemic index. They require longer cooking time, but are still very easy to make. Many people soak steel cut oats in water to cut down on cooking time, while others love using a crock pot to cook steel cut oats slowly, overnight.
You can buy steel cut oats in your hot cereal isle, organic food department or bulk section of your grocery store.
Interested in NuVal scores? Quaker Steel Cut Oats score a 60, while traditional, flavored instant varieties score around 25 on the NuVal Scoring System.
Recipe Ideas for Steel Cut Oats
1 Cup Steel Cut Oats
4 Cups Water/Milk (You can make with all water, or 3 1/2 Cups water and 1/2 Cup Milk Combination)
Fresh or frozen berries
Pinch of salt
Directions Stove Top: Start by bringing water to a boil, the add oats and pinch of salt. Reduce and cook for 30 minutes. Stir in milk and vanilla if desired, or add a bit more water once they start to thicken a bit. Cook for about 10 more minutes and then add your other toppings such as cinnamon, walnuts, and/or berries.
Directions Crock Pot: Add steel cut oats, 4 cups of water, 1/2 cup of milk (yes, this is 1/2 cup more liquid than above recipe, as it will cook slowly in crock pot, vanilla, pinch of salt, and dried fruit, etc. to crock pot and stir. Place on low for for the day or overnight.
Have you tried steel cut oats? Do you have a trick to making steel cut oats or a recipe you’d like to share? Maybe a wonderful ingredient that is both delicious and nutritious? Please leave your comment below!
If you are hosting guests at your house the morning of Thanksgiving, why not try this delicious, yet healthy Pumpkin Pancake Recipe? Thanks to Health.com for posting this recipe, as well as sharing details about serving sizes, nutritional information, and cooking instructions. We’ve added the NuVal Score for Libby’s canned Pumpkin. We encourage you to check additional NuVal scores when shopping for your family, and “trade up” when possible.
- 1/2 cup canned pumpkin (Libby’s has a NuVal Score of 94)
- 1/2 cup low-fat vanilla yogurt
- 1/4 teaspoon baking soda
- 1 large egg yolk
- 1/4 cup cake flour
- 4 large egg whites
- 1/4 teaspoon salt
- Cooking spray
- Maple syrup or honey
Preparation: Whisk together pumpkin, yogurt, baking soda, egg yolk, and flour. Whisk egg whites with salt; fold into pumpkin mixture. Heat a large nonstick skillet coated with cooking spray over medium heat. Spoon in 1/3 cup batter for each pancake. Flip when tops are covered with bubbles and edges are slightly brown (about 3 minutes per side). Drizzle with syrup or honey. For more information about this recipe and other healthy recipes, please visit the source: “Health.com”
Do you have a healthy recipe you’d like to share? Contact us today!
It’s hard to tell if this is a salad or a clever variation of salsa. Whether you eat it with a fork or scoop it up with a tortilla chip, one thing is certain; it’s made with fresh ingredients, and it is very flavorful. With sweet corn in season in Central Minnesota, this is the perfect time to share sweet corn recipes. If you have a recipe you’d like to share with us, please post it in the comments below, email us, or share it on Facebook!
Recipe: Sweet Corn Salad
3 cobs of sweet corn, cooked and cooled
1/2 cup sweet red pepper chopped
1/2 cup chopped sweet onion (Yellow or Vidalia)
4 green onions chopped
1 cup cilantro washed and chopped
1 can of black beans drained and rinsed
1 tsp lime juice
1/4 cup sour cream (regular, light or fat-free will work)
1/2 tsp sugar
Salt and pepper to taste
Cut corn off the cob and mix all ingredients well. Cover and refrigerate for a couple hours if possible before serving. This recipe flavors as it sits, so it tastes great the next day. Serve as a side salad, chip dip, or taco topper.
- 1 pkg. (10 oz.) chopped broccoli
- 1 c. instant brown rice
- 1 c. diced cooked chicken
- 1 can (10 3/4 oz.) low sodium cream of mushroom soup
- 1 c. skim milk
- 1 c. grated low fat Cheddar cheese
- 1 med. onion, chopped
Microwave directions: Place frozen vegetable in 1 1/2 quart nonmetal baking dish. Cook at high power for 2 minutes to partially thaw. Stir in rice, chicken, low sodium soup, skim milk, half the cheese and the onion; cook 6 minutes. Stir; sprinkle with remaining cheese and cook 5 minutes longer.
Try these delicious combinations:
Chopped spinach, ham, low sodium cream of mushroom soup, lite sour cream, Swiss cheese, 1 tablespoon lemon juice. Peas, frankfurters, low sodium cream of celery soup, skim milk, American, 1 tablespoon prepared mustard. Cut green beans, turkey, low sodium cream of chicken soup, skim milk, low fat Mozzarella cheese, 2 tablespoons chopped green pepper.
- flax seed meal
- tilapia (other fish can be used)
- olive oil
You can buy tilapia frozen and individually packaged. They are deboned and quick to cook.
Heat frying pan on just over medium heat, add olive oil to cover the bottom.
While heating, have tilapia (still packaged) soaking in cold water so they slide out of the package easier. Roll each piece in beaten eggs and roll in flax seed meal.
Put in pan and sprinkle lemon (or lime) juice on top to taste. Cover and cook for 5 minutes, turn over and cook for another 5 minutes. The flax seed keeps in the moisture and it will come out light and fluffy!
Printed from COOKS.COM