<p>My husband makes steel cut oatmeal on Sundays and then puts them in containers and freezes for the rest of the week. (I eat at least one of them.) Defrost with fruit and milk.</p>
<p>Garam masala is good sprinkled on pork chops or grilled chicken or in sauted vegetables.</p>
<p>mathmom…I do that with steelcut oatmeal as well…saves a whole bunch of time during the week. I leave a day or two’s worth of servings in the fridge and then move a freezer serving to fridge the day before its needed.</p>
<p>I got the Greek honey yoghurt today at the store! I was surprised to see a variety of choices…</p>
<p>*Steel-cut oats are whole grain groats (the inner portion of the oat kernel) which have been cut into only two or three pieces by steel rather than being rolled. They are golden in color and resemble small rice pieces.[1]</p>
<p>Steel-cut oats are also known as coarse-cut oats, pinhead oats, or Irish oats. This form of oats takes longer to prepare than instant or rolled oats due to its minimal processing, typically 15–30 minutes to simmer (much less if pre-soaked). The flavor of the cooked oats is described as being nuttier than other types of oats, and they are also chewier
*</p>
<p>I buy them either in bulk or in a steel can.</p>
<p>Thanks for the explanation, mom2collegekids…is it supposed to be healthier than regular oats? Have you made oatmeal cookies with them? Taste better? Do you go to a whole foods to buy them or would they be in your regular grocery store? Now I’m intrigued! </p>
<p>I add a teaspoon of vinegar to any bean dish. If you add as little as a teaspoon of butter, the vinegar will really bring out that butter flavor.</p>
<p>I add olive oil to refried beans - almost as tasty as lard ;)</p>
<p>I use kefir for making mac and cheese and other cheese sauces - really punches up the flavor. I also add a few shots of Chipotle tabasco sauce, which enhances both color and flavor. Now that I think of it, I add hot sauce to tuna salad too.</p>
<p>I too like the honey flavored yogurt and will try using it for other things; currenlty we make berry smoothies with it.</p>
<p>I buy my steel cut oats bulk at Whole Foods. Perfectly yummy! I so prefer the nuttier, chewy texture. I too make a few days at a time - I use Alton Brown’s recipe which browns the oats in a little butter then cooks w/water, THEN you add some buttermilk and milk for the last few minutes - I also add my special “blend” of chopped almonds, dried fruit and a sprinkle of brown sugar.</p>
<p>Come to think of it, my special ingredients might also be almonds and dried fruit - add them to LOTS of things!</p>
<p>The idea of adding a cup of coffee to chocolate cake intrigued me because I usually add a teaspoon of instant coffec crystals anyway. I’m assuming the coffee is in place of the cup of water or milk.</p>
<p>Recently a niece brought fresh lemons from a trip out west. I attempted a lemon cake by adding a cup of lemon juice (strained) to a yellow cake mix. Instead of the milk or water. It didn’t rise properly but tasted good, very lemony. It would have been perfect to cut into little petit fours.</p>
<p>? Doesn’t everyone use brown sugar in chili all the time? </p>
<p>I add coconut milk (from a can, unsweetend) to lentil soups, particularly red or yellow lentils. Gives it a nice, creamy body. Particularly good if you also have Indian spices like cumin, turmeric, coriander in the soup.</p>
<p>Anise liqueur to fish soups or stews (start with a couple of tablespoons, at the end before serving). I use ouzo, but any kind works. Sooo good.</p>
<p>And a couple of anchovies, mashed up, added with the garlic in pasta recipes, especially the vegetable based ones is great. You don’t really taste fish, it just gives it body.</p>
<p>Using olive oil for baking is not a straighforward process since olive oil can come in many flavors (especially the extra virgin types,) in addition to turning into a rancid foul-tasting mixture. Olive oil can deliver a rich cake but, unless the oil is the very light and unflavored type, the taste will be overpowering and unpredictable. </p>
<p>There are much better uses for olive oil than baking, and much better substitutes for vegetable oil than olive oil.</p>
<p>When I’m boiling pasta, I not only add the traditional bit of oil and salt to the water, but I also add some red pepper flakes, some coarse black pepper, and some garlic powder. I think it flavors the pasta.</p>
<p>Xiggi, I know what you mean about some olive oils and baking. I have been able to purchase olive oil that is for baking…it is “lighter” and much less “olivey”…if that’s a word…lol.</p>
<p>My new favorite salad oil is walnut oil. It seems to go well with everything I’ve tried so far: goat cheese, asiago, walnuts (of course), roasted beets, arugula. </p>
<p>I had an Italian cake with polenta, olive oil and orange peel. It was much denser than a regular cake, and it was divine. I could really taste the olive oil and didn’t find it unpleasant at all. But I think you need to use a recipe that calls for it specifically, instead of modifying a regular cake recipe.</p>