Posts Tagged ‘oatmeal and sweet potatoes’

Sweet PotatOats

October 12, 2017

Back to commercially prepared sweet potatoes. MJ had a bag of Alexia Waffle Cut Seasoned Sweet Potato Fries in the freezer. Heated in the oven as per instructions, they taste like a failed attempt at BBQ flavor chips. I wonder how they’ll do in oatmeal?

I thawed out three or four of them, and chopped them up. The waffle cut helped. Heated them an extra 5 minutes in the clove-heavy broth (since I didn’t oven bake them), then added the oatmeal.

Setup: 1/2 cup of stone ground rolled oats, one cup of broth, about a 1/4 cup of chopped sweet potato fries, salt. Cook the potatoes for 5 min, add the oats and cook for 10 minutes or so, depending on the exact style of oats.

Results: Started out as meh, but improved as I ate them. For some reason the oats were a little underdone and needed some time in the hot cup to finally cook. Flavor was most unlike the original fries, but still a little peppery. Might try actually baking them first. Surprisingly, they didn’t mush up like the previous batch did, and ended up looking like chopped carrots.

Rating: *****

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Sweet PotatOats

November 17, 2016

My previous adventures with sweet potatoes and oatmeal have been with what might be called commercial preparations: potato puffs and restaurant chips. This time it was personal. I had just sent MJ a list of thirty-some sweet potato recipes what had been collecting in my RSS feed for the last year or so. She retaliated by making chocolate brownies using a white sweet potato base. They tasted like a wartime substitute but we found that with enough toppings (non-dairy creamer, Irish Cream liqueur, rum liqueur, gin,¬† etc) we were able to finish them off. That left about half a cup of the original sweet potato, mashed. It tasted more like sweet…potato than sweetpotato.

Setup: 1/3 cup of stone ground rolled oats, one cup of broth, two fat dinner teaspoons of mashed white sweet potato, salt. Cook for 10 minutes or so, depending on the exact style of oats.

Results: A very nice addition to the collection. The sweet potato was mild enough that it enhanced the oat flavor (what little there was) without getting into a fight with it.

Rating: *****

Black Chicken Oatmeal

June 2, 2016

MJ went out to lunch with friends yesterday, and came home with a doggie bag for me — she’s a light eater, and I don’t mind dog food. It was a strangely jarring meal of adventuresome ideas that didn’t quite work. First was the blackened chicken. Blackened, to me, means heavily black peppered, which makes it taste a little hot, but not capsaicined. This time, the chef decided that if spicy was good, then spicy would be even better, and added a generous amount of red pepper. Too, too spicy. Then there were the french-fries, made from sweet potatoes. Normally I like them, but here, the chef remained adventuresome and seasoned them with what I think was cinnamon. Didn’t work. Finally, there were noodles with an unidentified herb, that also didn’t go. It was like this guy was the first one to get dropped on the cooking show Chopped.

Nonetheless, I stood by my motto: If it’s leftover, it’s breakfast. Chopped up the chicken and the potatoes (I’d finished the noodles the night before) and mixed them in with the oatmeal. Kept a handful of shredded cheese and a tablespoon of sour cream on standby for if the heat remained too hot.

Setup: 1/3 cup of stone ground rolled oats, one cup of broth, about half a cup of the chicken and sweet potato mix, two dinner teaspoons of potato flakes, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes at the end.

Results: Marginal. Still too spicy. Shredded cheese helped, as did the sour cream. Not inedible, but not something I’d serve company. Or the dogs.

Rating: *****

Sweet PotatOats

March 17, 2016

Seeing as how today is St Patrick’s Day, I thought I’d add a bit of Irish color. And since my ancestors were Protestant Irish, the color will be orange.

Bought a bag of frozen sweet potato puffs last week. They’re like regular potato puffs — small cylinders of fried shredded potatoes — only, you know, sweet…and orange. Heat them up in the oven for fifteen or 20 minutes and they’re pretty tasty. A bit later, MJ tried frying them with sliced apples, to serve with pork chops. On the one hand, they were delicious. On the other hand, they broke up into tiny fragments, so it looked more like apple slices with some sort of crushed Cheetos topping. I wonder how that would work with oatmeal? Drop them in the broth, break them up as they heat, then add the oatmeal. Let’s try it!

Setup: 1/3 cup of stone ground rolled oats, one cup of broth, four not-quite-golf-ball-sized commercial sweet potato puffs, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potatoes when you start the broth heating and let them break up a little before adding the oatmeal.

Results:¬†Most excellent. Looked like oatmeal with shredded carrot. The broth is a little strong, and kept intruding — it was made from a batch of lamb chop bones, plus some old steak bones we’d been hoarding in the freezer. Very good, but, as I said, strong. The sort of thing you want to dump lots of garlic into when you are sick. Would probably do better with chicken broth. I’m giving it 4 stars despite the broth.

Rating: *****