Monday, January 2, 2017

Savory Steel Cut Oats

  One of my favorite cookbooks was gifted to me by my sister; Seven Spoons, written by Tara O'brady, is full of practical, beautiful, and wholesome recipes. What I really love about this cookbook is that there are no more than a handful of ingredients in all of the recipes, and few step cooking processes. I try to emulate this in my own cooking, and feel that complicated recipes aren't always a sign of a good cook. The best cooks know how to make simple things taste delicious. This recipe is inspired by Tara O'brady's steel cut oats recipe. I like to toast the oats before cooking them- this gives them a nuttier, and toasted flavor. This breakfast will keep you full well into midday which is why I love it.

3 cups water
1 tsp kosher salt
1 cup steel cut oats
1 tsp red chili flakes
2 tbsp shredded parmesan
2 cups fresh baby spinach leaves

This step is optional: In a heavy sauce pan over medium heat, toast the oats for 2 minutes until they begin to smell nutty. remove oats from pan and set aside.

Bring water and salt to a boil then add oats. reduce heat to a light simmer. cover and cook oats for 10 to 20 minutes depending on how chewy you like your cereal. stir occasionally. Remove from heat and let stand covered for a couple minutes. In a second small pot lightly steam the spinach until just beginning to wilt. stir chili flakes, parmesan, and spinach leaves into the oats.

yields: 4 servings
Bon Appétit!

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