Enjoy spring's fresh asparagus in a Monte Cristo dipped in a lemon, cheese and egg mixture. Top with a honey mustard sauce and serve with an arugula and cherry tomato salad alongside.tags: BLD brunch lunch "sammies," wraps and subs cheese rice, grains and breads eggs pork vegetables sauté more
Make use of day-old bread with French toast Rachaels accented with homemade Russian dressing. It's a cheap and cheerful meal anytime of the day!tags: breakfast BLD brunch dinner lunch "sammies," wraps and subs Budget-Friendly cheese rice, grains and breads eggs poultry vegetables griddle more
"Risotto of Irish oats? Well, I’m (sort of) Irish and Irish oats are (sort of) Irish. For enhanced Irishness, I like to use Irish Cheddar and good Irish butter like Kerrygold to finish the risotto. I suppose if you really wanted to be authentic, you could use Irish whiskey instead of the white wine, but that might be a bit much.
Whole oats are the whole grain, but they are simply not digestible as-is. All oats must have the hard outer hull removed; this, however, does not strip away the source of their nutrients.
Once hulled, there are three ways to render the oats more pleasant to eat: With steel-cut or Irish oats, the oat is cut into smaller pieces with steel blades. Since they are the least processed of oats, and still contain the whole grain including the bran, they are the most nutritious oats. With old-fashioned or rolled oats, the oat is steamed, rolled flat into flakes and sometimes steamed again, then dried. Usually the bran is removed.
Rolled oats are good for making granola or oatmeal porridge. They cook faster and aren’t as chewy as Irish oats. Don’t even think about using the third option, instant oats, because most of the nutrients that reside in the bran are removed in the very processing that makes them quick-cooking. What remains is cooked into oat oblivion." – Seamus Mullen, author of Hero Food