Posts Tagged ‘curried oatmeal’

Curried oatbeans

June 15, 2017

One of my favorite broths for oatmeal is beanwater broth. Doesn’t matter if it’s the stuff drained off of a can, or if it’s the top two inches of water in the pressure cooker, it makes for good oatmeal. You know what else makes for good oatmeal? Curry. Specifically the Japanese favorite, Golden Curry. I wonder how they taste when mixed?

Setup: 1/3 cup of stone ground rolled oats, one cup of beanwater broth, a chunk of curry roux, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the broken-up curry slab at the start, and the potatoes at the end.

Results: No better than average. Added cheese helped.

Rating: ***

Curried Date Oatmeal

July 9, 2015

Now, everybody likes a bowl of curried something for breakfast, particularly on hot summer days that remind one of the Raj. I find that curried oatmeal goes best with some kind of fruit or jam. Earlier this year we went on a trail mix kick, but decided that since our car wouldn’t fit on any of the local trails we’d give it up. That left us with some spare fruitlike substances, including an almost full container of date bits. Date bits are to dates as chicken McNuggets are to poultry, except for the deep fat frying part. They’re small, machine-processed, half-raisin-sized chunks of dried dates, with the occasional date by-product. They’re not crunchy, but neither are they raisin-soft. I used a couple of heaping dinner teaspoons, since heaping is the only way the bits fit. Don’t worry about getting too many — they’re like human skulls, in that they don’t stack very well.

Setup: 1/3 cup of stone ground rolled oats, a quarter-inch strip of Golden Curry roux, two dinner teaspoons of potato flakes, two dinner teaspoons of date bits (carefully screened to remove any stems or palm fronds), one cup of broth (your choice, I used a mix of pork and oxtail), salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the dates when you start and the potato when you take it off the stove.

Results: Very good. The cooking softened the dates to the point that I didn’t notice them, and the date flavor leaked out into the oatmeal so you had a blend, rather than just a date-flavored object in an oatmeal-flavored matrix.

Rating: *****

Figgy Curried Oatmeal

October 3, 2013

An early Fall cold wave, and I’m looking for something hearty for breakfast, and also for something to commemorate the 600th entry in this blog. That means curry. The question is, what to add to round out the flavor? Well, MJ just came back from the store with a jar of fig jam. We have a somewhat limited repertoire of jams these days, because we’re trying to avoid high fructose corn syrup and almost all commercial jams list that as their first ingredient, right before 2,4,D, Dimethyl Hydrazine.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth (I used chicken), one block of Golden Curry, one slobbery dinner tablespoon of fig jam, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove..

Results: Yummers. Curry always goes good with fruit, and this is no exception. I may end up using more of the jam in my oatmeal than I do on my muffins.

Rating: *****

Orange Oatmeal Curry

April 17, 2013

The Japanese love their curry. Unfortunately for them, they don’t grow a lot of oats, and so never hit on curried oatmeal. Today I thought I’d try oranges again. Last time I used orange sauce, and it was a strong mediocre. This time, I cut up a whole orange.

Setup: One medium orange, peeled and chunked, one tablespoon of Golden Curry, chunked. 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Still in the mediocre range. Hot lumps of orangy fiber amongst bland lumps of oaty fiber. Not inedible. Not worth repeating.

Rating: *****

Curried SeaOats

June 14, 2012

Working at using up the seafood stock I opened for last week’s oatmeal, I decided to go minimalist and just make plain oatmeal using seafood stock and no additions. That good intention lasted about two minutes, and then I decided to see what a seafood curry might be like. I then managed to resist the urge to run down to the store and buy a quarter pound of ground squid as an additional addition.

So, oatmeal, cup of seafood stock, tablespoonish of Golden Curry, two teaspoons of potato flakes.

Result: Not….bad. The flavors kindof heterodyned (and I don’t mean Agatha). A drip of lime ponzu sauce didn’t entice me to put any more on, but a splash of plain old soy sauce pulled things together nicely. I don’t think I’ll try it again, unless I have some other additive to experiment with.