Thursday, February 24, 2011
I Came a Long Way
Remember I used to have strange aversion to oatmeal? Well, maybe my taste buds have matured... or my mind became more flexible... In any which way, I am very happy to admit that I now enjoy a sweet version of cooked oatmeal.
Lately, I am incorporating more soy milk into the diet because of some health benefits. OK, I draw a line, though, for adding soy milk into the coffee. (NEVER!) But it's easy to replace, either partially or entirely, the cream or milk with soy milk when you're cooking. I made soy milk white sauce, chicken dish instead of yogurt marinade, and red curry soup with soy milk with satisfying results. Then I decided to give the hot oatmeal a try, hoping I outgrew the fear I had.
I prefer the soy milk unsweetened so I can control the degree of sweetness, which in this case, comes from a ripe banana. Mash the banana, combine with soy milk, and if there's an apple or pear lying around, by all means add to the mix. Add oatmeal and cook it until it's piping hot. Well, the rest is all free style: sprinkle cinnamon, ginger powder, sea salt, drizzle the honey, maple syrup, top with dried cranberries, sunflower seeds, or pepitas... For the extra oomph, I sometimes add peanut butter into the mixture before the cooking process.
Since the weather turned cold, there are much discussions among the food sites on the best take-out oatmeal breakfast around town. Although some looks really tempting, there is really no need. I mix everything, except for the topping, in the morning and carry it to the work uncooked. By the time it reaches the microwave, oatmeal has nicely absorbed the liquid and ready to go.