"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
I was always intimidated by crepes. They sound fancy, and I thought you needed a special pan, special ingredients, etc. I was wrong and they actually are just as easy as pancakes. They're now one of my kids’ favorite breakfasts (or dinners if my husband is out – they seem to think it’s a secret if we have them for dinner and will ask me, “Does Dad know?”). But you need to make the batter in a blender and chill in the fridge for at least an hour or even overnight if you want to be organized on a Sunday morning.
Once you are ready to roll, the key is to have everything assembled before you start cooking them, because the pace is fast and furious. I set out sliced strawberries, powdered sugar, warm maple syrup, chocolate syrup and whipped cream (it’s a special treat, after all!), call the kids to the table and transfer the crepes to their plates as I make them. You can make them in advance, cool them, and freeze them in a resealable plastic bag separated by wax paper. However, I’ve never had the opportunity, as we never have any extras!tags: breakfast BLD brunch lunch Budget-Friendly rice, grains and breads griddle food processor or blender more
Baked eggs in Italian bread nests covered with a tomato sauce and topped with pancetta is a delicious meal anytime of the day. You can swap in different sauce ingredients and toppings to get creative for future meals.tags: breakfast BLD brunch dinner lunch cheese eggs pork vegetables sauté bake simmer more
This delicious scrumptious strata is so great you might just want to eat it for breakfast, lunch and dinner. You can prepare this dish ahead of time for a make-ahead meal.tags: breakfast BLD brunch dinner lunch casserole cheese rice, grains and breads eggs pork vegetables sauté bake more
An egg tops this fancy baked sandwich, which starts with a white sauce over bread spread with fig jam and stacked with prosciutto cotto with rosemary and shredded Comté cheese. Try it for any meal of the day.tags: breakfast BLD brunch dinner lunch "sammies," wraps and subs cheese rice, grains and breads eggs pork 30 Minute Meals bake simmer more