Oatmeal Dregs

Today’s oatmeal extender is Dregs. Not the North African tribe, but things at the bottom of things that you’d normally throw away that could be used to add a little non-oatmeal bulk to your oatmeal.

First off is Broth Dregs. Those are the vegetables you cooked in with the beef and bones to make broth, the ones that come out all mushy, and flat tasting. Fear not. The flattest-tasting dregs are still less bland than oatmeal.

Now, when MJ makes broth in our pressure cooker, she normally throws in a couple each of chunked-up carrots, onions, and celery stalks, plus various herbs and spices. These cook down nicely, and end up as a grey goo with chunks of orange. Probably a cup or so. After they’ve cooled down, I chop them up with a big ol’ chopping knife and put them in the fridge. Next morning, I’ll take a couple of fat dinner soupspoons worth — scant quarter-cup, maybe scant(-) — mash it with a fork, and drop it into the broth. You could also just beat it to death with a stir-stick.*

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth, not-quite-a-quarter-cup of mashed up dregs, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the dregs at the beginning and the potato when you take it off the stove..

Results: Delicious! The onion is the most notable flavorant, but the carrot and celery are detectable. If you were making a dinner that involved brothy-stuff, this would be an excellent savoury side dish.

Rating: *****

Next week, maybe something sweeter.

*OK, I tried the stir stick. It works. Wear eye protection. Be prepared to spend the morning unwinding celery threads from the blades


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