What combination do you like porridge in? I would be happy to hear new ideas
What combination do you like porridge in? I would be happy to hear new ideas
by Sima228
12 Comments
Maire13
Crumbled bacon and cheese, top w/an over easy or poached egg.
gaygeografi
1) big tab of shea butter (just a substitute I use, use dairy butter if you like!), flax seeds, sprinkle of cinnamon, and then sugar free jam
or 2) bananas mashed into it with cinnamon and nutmeg, shea butter, and sugar free maple syrup, sometimes i will add a little flour or starch so it is almost bread-y 🙂
I used to do mashed bananas, sugar free maple syrup, oats, and vanilla protein powder but it tasted so much like cookie dough so I stopped lol went off the deep end
Spiritual_Praline672
Crunchy peanut butter and a chopped up apple! Even better if you have some golden raisins and or nuts.
eagrbeavr
These are the ones I eat most frequently
* peanut butter, blueberries
* cotija cheese, pico de gallo, hot sauce (sometimes with a fried egg too)
* Butter, salt
deepinsomnia
Made with a stock cube, roasted tomatoes and truffle oil on top
C-jun
Strawberries and grated dark chocolate
bonniegooof
Cocoa powder + sweetener Microwave frozen berries and add a ts of chia seeds to make a “jam” and pour over the top
StepExciting5924
This looks so good. What brand of porridge is this???
SevenVeils0
This is a subject about which I have very specific ideas/preferences.
Firstly, the porridge itself. Oatmeal is okay, but to me it doesn’t qualify as porridge. I grew up being fed Cream of Wheat, which was the only food to which the name ‘porridge’ was ever applied. And I loved it the way my mom made it. Not instant, cooked in whole milk, with brown sugar for me to put on top.
Alas, I developed Celiac disease several years ago, and all of the recommended Cream of Wheat substitutes that I have tried have failed. Miserably.
So, I started experimenting. I like millet cooked as a breakfast option, I used to make it for my kids. Served with real maple syrup. But it’s still not porridge.
After some experimenting, I found a perfect porridge. I even like it better than Cream of Wheat, and it’s a close enough flavor and texture to satisfy.
I make a couple of cups of it at a time, because it’s not as simple as scooping and cooking.
I first lightly dry-toast about a cup of whole millet. I then do the same with the same amount of whole buckwheat.
Then I coarsely grind each grain (separately, they are of too wildly different hardnesses to effectively grind them together and get the right consistency of each). I aim for both to be of roughly equal size/coarsenesses. I use a dedicated coffee grinder, so they end up being of a varied texture- about a quarter of it finely ground, about a quarter of it no smaller than half grains, and most of it somewhere in between.
Then I mix them together thoroughly, allow to fully cool, and store in a jar.
When I want some porridge, I use a couple of (slightly heaping) tablespoons of the grains, a little bit of salt, and 4X the amount of liquid. I use half water and half whole milk. I add just a little bit of turbinado or muscovado sugar when it’s about 3/4 of the way cooked.
Then I top it with a drizzle of really good, dark, thick maple syrup and a sprinkle more of the sugar, just on top so it stays deliciously crunchy.
That’s it. You have to really watch it carefully and stir it thoroughly and frequently, because it tries very hard to burn. I need to try it in my rice cooker and my IP to see if I can get it to be a lot less hands-on.
But it’s delicious, very satisfying emotionally/nostalgically, and quite satiating physically.
Anyella
Green beans and mushrooms. A sprinkle of dukkah. And cook porridge in non fat stock rather than milk.
SpringCleanMyLife
This morning I put rosewater and sliced strawberries in mine and it felt so fancy.
I also added shredded coconut, hemp seeds and chia seeds just for nutrition.
BonScoppinger
I add a finely grated zucchini for volume. It pretty much disintegrates during cooking and you don’t notice the texture in the end. Then, for flavor, frozen cherries and cinnamon or blueberries with cardamom grated apple and vanilla
12 Comments
Crumbled bacon and cheese, top w/an over easy or poached egg.
1) big tab of shea butter (just a substitute I use, use dairy butter if you like!), flax seeds, sprinkle of cinnamon, and then sugar free jam
or 2) bananas mashed into it with cinnamon and nutmeg, shea butter, and sugar free maple syrup, sometimes i will add a little flour or starch so it is almost bread-y 🙂
I used to do mashed bananas, sugar free maple syrup, oats, and vanilla protein powder but it tasted so much like cookie dough so I stopped lol went off the deep end
Crunchy peanut butter and a chopped up apple! Even better if you have some golden raisins and or nuts.
These are the ones I eat most frequently
* peanut butter, blueberries
* cotija cheese, pico de gallo, hot sauce (sometimes with a fried egg too)
* Butter, salt
Made with a stock cube, roasted tomatoes and truffle oil on top
Strawberries and grated dark chocolate
Cocoa powder + sweetener
Microwave frozen berries and add a ts of chia seeds to make a “jam” and pour over the top
This looks so good. What brand of porridge is this???
This is a subject about which I have very specific ideas/preferences.
Firstly, the porridge itself. Oatmeal is okay, but to me it doesn’t qualify as porridge. I grew up being fed Cream of Wheat, which was the only food to which the name ‘porridge’ was ever applied. And I loved it the way my mom made it. Not instant, cooked in whole milk, with brown sugar for me to put on top.
Alas, I developed Celiac disease several years ago, and all of the recommended Cream of Wheat substitutes that I have tried have failed. Miserably.
So, I started experimenting. I like millet cooked as a breakfast option, I used to make it for my kids. Served with real maple syrup. But it’s still not porridge.
After some experimenting, I found a perfect porridge. I even like it better than Cream of Wheat, and it’s a close enough flavor and texture to satisfy.
I make a couple of cups of it at a time, because it’s not as simple as scooping and cooking.
I first lightly dry-toast about a cup of whole millet. I then do the same with the same amount of whole buckwheat.
Then I coarsely grind each grain (separately, they are of too wildly different hardnesses to effectively grind them together and get the right consistency of each). I aim for both to be of roughly equal size/coarsenesses. I use a dedicated coffee grinder, so they end up being of a varied texture- about a quarter of it finely ground, about a quarter of it no smaller than half grains, and most of it somewhere in between.
Then I mix them together thoroughly, allow to fully cool, and store in a jar.
When I want some porridge, I use a couple of (slightly heaping) tablespoons of the grains, a little bit of salt, and 4X the amount of liquid. I use half water and half whole milk. I add just a little bit of turbinado or muscovado sugar when it’s about 3/4 of the way cooked.
Then I top it with a drizzle of really good, dark, thick maple syrup and a sprinkle more of the sugar, just on top so it stays deliciously crunchy.
That’s it. You have to really watch it carefully and stir it thoroughly and frequently, because it tries very hard to burn. I need to try it in my rice cooker and my IP to see if I can get it to be a lot less hands-on.
But it’s delicious, very satisfying emotionally/nostalgically, and quite satiating physically.
Green beans and mushrooms. A sprinkle of dukkah. And cook porridge in non fat stock rather than milk.
This morning I put rosewater and sliced strawberries in mine and it felt so fancy.
I also added shredded coconut, hemp seeds and chia seeds just for nutrition.
I add a finely grated zucchini for volume. It pretty much disintegrates during cooking and you don’t notice the texture in the end. Then, for flavor, frozen cherries and cinnamon or blueberries with cardamom grated apple and vanilla