Oatmeal, serving suggestions

[riptides]

What is a good Healthy ressipeee for grits? Ed

Just grits!

I usually do the dried fruit routines and cinnamon on all these hot porridge meals.

 

[Looking4new]

I mix them in with my runny eggs. Sometimes with butter on, most of the time without. I can't get them up here, so I only get them when I am in the deep South.

 

[Bird]

I grew up in south central Oklahoma and north central Texas and never ate grits, never knew of a restaurant that served them, and didn't know anyone who ate them until I was well past 40 years old. I found them in the southeast, and then the Cracker Barrel chain spread even to this area and they serve them. By themselves, grits have very little flavor, but they're filling, and pretty good with almost anything to give them some flavor; sugar & milk, eggs, butter, salt & pepper, etc. But on the rare occasions (once or twice a year) that we eat breakfast at Cracker Barrel is still the only time I eat them.

I can't eat breakfast at Cracker Barrel very often because I love biscuits and scrambled eggs, all covered in gravy, and some sausage or bacon to go with it, and txdon says that ain't good for my health.:laughing:

 

[txdon]

I can't eat breakfast at Cracker Barrel very often because I love biscuits and scrambled eggs, all covered in gravy, and some sausage or bacon to go with it, and txdon says that ain't good for my health.:laughing:

. . . and I thought no one was listening . . .:nurse:

 

[Looking4new]

I can't eat breakfast at Cracker Barrel very often because I love biscuits and scrambled eggs, all covered in gravy, and some sausage or bacon to go with it, and txdon says that ain't good for my health.:laughing:

Very rarely I will do sausage gravy, BUT I do like beef gravy on my biscuits. Or just melted butter.

 

[txdon]

Guilt free delicious gravies.

Gravy#1
1 medium white onion, chopped
1 tablespoon ketchup
1/2 tablespoon low sodium soy sauce
2 tablespoons whole wheat flour
1 1/4 cups water
1/2 teaspoon onion powder
salt and pepper to taste

Sautee onions until translucent place remaining ingredients in a jar with lid and shake well. Add to onions.

Gravy#2
15 oz can navy beans, drained and rinsed
1/4 to 1/2 cup vegetable broth
2 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp Cajun seasoning
1/4 tsp pepper

Combine everything in a blender, transfer to a saucepan and heat.

 

[Ed of all trades]

Guilt free delicious gravies.

Gravy#1
1 medium white onion, chopped
1 tablespoon ketchup
1/2 tablespoon low sodium soy sauce
2 tablespoons whole wheat flour
1 1/4 cups water
1/2 teaspoon onion powder
salt and pepper to taste

Sautee onions until translucent place remaining ingredients in a jar with lid and shake well. Add to onions.

Gravy#2
15 oz can navy beans, drained and rinsed
1/4 to 1/2 cup vegetable broth
2 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp Cajun seasoning
1/4 tsp pepper

Combine everything in a blender, transfer to a saucepan and heat.

My wife makes a gravy with nutritional yeast that everyone says tastes like beef gravy. It is very good. Will get the resipe from her and post it. Ed

 

[mjarrels]

Sounds like Navy SOS on toast points?

mark

 

[OldMcDonald]

....... I love biscuits and scrambled eggs, all covered in gravy, and some sausage or bacon to go with it, and txdon says that ain't good for my health.:laughing:

Before you change anything in your diet read this BBC - Future - Are any foods safe to eat anymore? Here?s the truth The bold text is clickable and gives the research details. The two best for you are probably "an astute blog" under Bacon and "up to seven eggs a week" under Eggs. Some of the others are highly interesting too, coffee maybe since you mentioned coffee in an earlier post. There is a lot of reading in these links for anyone who cares to delve more deeply.

There is a flaw in the main article. Like most people who do not live in an olive growing area, the author thinks that olives are a vegetable, when in fact it is a fruit. Vegetable oils are indeed bad for you - an industrialised process of refining oil. See Frying With Oil 'More Damaging Than Lard' The famed Mediterranean diet is not what has generally been published about it either. Folks in these parts consume enormous quantities of meat and eggs. There is still a huge rural percentage of the population, living in small villages with a bit of land near to the village, and they all keep animals and hens none of which is ever recorded in official figures because nobody ever asks. In all the places I have farmed I have never been asked how much of my own meat I have killed or how many of my own eggs I have eaten. The same goes for those in the Med basin. They also consume enormous quantities of olive oil - pour it on just about anything, particularly bread in place of butter. They also drink a lot wine - again much of it home produced, plus it is legal to distill so they make brandy, known as aguardente in these parts.

Your notion of adding things to grits could probably be applied to porage too. I have never tried it that way. Has anybody else? The Scottish oatcakes I referred to in a previous post go very well either with marmalade or savoury dishes. I particularly like them with smoked salmon.

 

[jack707]

TRY maple sugar with peanut butter and raisins.