Thursday, November 17, 2005

Common Room Frugality, and Creative Breakfasts

The Deputy Headmistress at The Common Room mentioned us in her post today, Frugalities with the Grocery Budget, so I thought I'd return the compliment and send you her way for an interesting post with some good links to wander through.

We do buy breakfast cereal. We admit it. Not the sugar-frosted varieties, but run-of-the-mill bran flakes, store-brand oatios and so on. We know it is not a good deal and we do try (especially recently) to alternate cold cereal breakfasts as much as possible with hot cereal or something more creative. On weekends we often have pancakes or waffles, or eat up something semi-nutritious from the night before like whole-wheat gingerbread or apple crisp.

Recently Mama Squirrel instituted something new on Wednesday mornings: Creative Breakfasts. In our recipe binder we have all these grab-what-you-have breakfast ideas that we've never tried, at least in the morning. Breakfast burritos. Yogurt granola sundaes. The baked oatmeal thing that we've never yet been brave enough to try. So Wednesday mornings have become an anything-goes, anything-on-the-table day for anyone who wants to participate. Could be grapes. Could be cheese. Could be sandwiches. I do draw the line at fish sticks and sauerkraut, which my own mother once served for breakfast in an attempt to make my grandmother think she had gone round the bend. (Don't ask.) We've also never tried spaghetti or popsicles...but I guess you never know.

3 comments:

mom2one said...

The baked oatmeal thing sounds interesting to this oatmeal lover. Care to share? :-) jcrmadaris@centurytel.net

PdB said...

If the baked oatmeal is anything like the baked oatmeal I grew up on, you're in for a real treat! It's delicious served under warm milk (so as not to cool the oatmeal down too much), and the cold leftovers make a great snack at lunchtime. Add dried cranberries or raisins for a real treat.

Cathleen said...

By all means, do try some baked oatmeal -- especially on cold, dark mornings like these!

The following is a recipe from Simply in Season, a new cookbook in the series that began with More-with-Less by Doris Janzen Longacre (beautifully quoted in another Treehouse blog entry).

Simply in Season celebrates all that's good about local food. It's a nice companion to More-with-Less in that it emphasizes fresh vegetables and fruits (not MWL's strong point) and includes more updated recipes (fajitas, scones), ingredients (tempeh, salmon, couscous), and flavors (Thai, Greek).

You can sign up for a free weekly recipe at:
www.worldcommunitycookbooks.org

Or visit my blog at:
http://simplyinseason.blogspot.com/

Here's a sample SIS recipe:

Baked Oatmeal
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1/3 cup raisins (or other chopped dried fruit; optional)
3 tablespoons chopped walnuts (optional)
1 cup milk
1/2 cup applesauce
2 tablespoons oil
1 egg (beaten)

Combine oats, brown sugar, baking powder, and optional dried fruit and nuts in a medium bowl. Combine milk, applesauce, oil and egg in a separate bowl. Add to oat mixture; stir well.

Pour into a greased 8 x 8-inch baking pan. Bake in preheated oven at 350F for 25 minutes. Serve warm with milk. Serves 3-4.

This recipe can be prepared quickly in the morning by mixing the dry ingredients and wet ingredients separately the night before. Combine and pop in the oven as soon as you get up. Leftovers keep well in the refrigerator and can be reheated in the microwave in individual bowls.

All the best --
Cathleen Hockman-Wert
Simply in Season co-author

Related Posts with Thumbnails