In season: Oatmeal

Gain the strength and energy to carry you through your hectic schedule with freshly cooked oatmeal

By JERUSALEM POST STAFF
Oatmeal muffin (photo credit: Dan Levy)
Oatmeal muffin
(photo credit: Dan Levy)
Oats can add extra nutrition to a variety of dishes. Known scientifically as Avena sativa, oats gain part of their distinctive flavor from the roasting process that they undergo. Although oats are hulled, this process does not strip away their bran and germ allowing them to retain a concentrated source of fiber and nutrients. Adding oats to your diet is said to provide a wide range of health benefits including, according to some scientific research, controlling the level of insulin and glucose in the blood, reducing the risk of cancer, having a positive effect on the nervous system and more. But the best thing about oats is that they are tasty.
Quaker Oats sent us five recipes that give ideas for incorporating oats in dishes other than porridge.
CARROT AND SQUASH SOUP WITH DILL Makes 8 servings ✔ Olive oil ✔ 1 medium purple onion peeled and chopped ✔ 3 cloves garlic, peeled and sliced ✔ 8 medium carrots, peeled and cubed ✔ 2 parsley roots peeled ✔ 11⁄2 kg. squash, peeled and cut coarsely ✔ 2 leeks, white part only, washed and cut coarsely ✔ 4 celery stalks, washed and cut coarsely ✔ 3-4 Tbsp. instant Quaker Oats ✔ 1⁄5 bunch fresh dill washed and chopped ✔ Salt & pepper Heat 2-3 Tbsp. oil in a pot over high heat.
Fry onion until golden. Add garlic. Add carrots and parsley root and mix quickly. Add squash, leeks and celery. Ad 2- 3 more Tbsp. oil and mix over high heat for 1-2 minutes.
Lower the heat and continue cooking. Add 2 liters boiling water. Bring to boil and lower heat. Cook over low heat for 15 minutes or until carrots are soft. Remove from heat and process with blender until smooth. Return to pot, add boiling water (about 1 cup) until you reach desired thickness. Add oats, dill, 2 Tbsp. olive oil, salt and pepper and mix. Cook over low heat 10-15 minutes. Correct seasoning and serve garnished with a little dill.
APPLE AND CRANBERRY MUFFINS Makes 6 large muffins ✔ 90 gr. white flour ✔ 1⁄2 cup quick-cooking Quaker Oats ✔ 1 tsp. baking powder ✔ Pinch salt ✔ 100 gr. soft butter ✔ 1⁄2 cup light brown sugar ✔ 4 Tbsp. white sugar ✔ 2 large eggs ✔ 1 Tbsp. brandy ✔ 1⁄2 tsp. vanilla extract ✔ 1 Granny Smith apple, peeled, pared, cored and cut into small cubes ✔ 1 Tbsp. flour ✔ 50 gr. (1⁄3 cup) dried cranberries
Heat oven to 175º. Butter and flour lightly a muffin baking dish. Mix all dry ingredients: flour, oats, baking powder and salt.
In a mixer bowl whip together soft butter and sugars until smooth. Add eggs and whip 3 more minutes. Add brandy and vanilla and mix. Pour the egg mixture into the flour mixture and mix using a spatula.
Sprinkle the apples with a Tbsp. of flour and add to the mixture. Add cranberries and mix. Pour 2 Tbsp. of the mixture into each muffin form. Bake for 25 minutes or until a toothpick inserted comes out dry. Cool.
CAULIFLOWER PATTIES WITH SUNFLOWER SEEDS
Don’t omit the sunflower seeds; they make this dish a real hit.
Makes 25 patties ✔ 1 large cauliflower (or 2 small ones)✔ 1-2 Tbsp. natural vinegar ✔ salt ✔ olive oil ✔ 1⁄3 bunch parsley washed and chopped ✔ 60 gr. (2⁄3 cup) sunflower seeds ✔ coarsely ground black pepper ✔ 1 large egg ✔ 1⁄2 cup instant oats For the yogurt dressing ✔ 2 cups goat’s yogurt ✔ 1⁄4 bunch dill, chopped ✔ 2-3 cloves garlic, minced ✔ salt and pepper
Separate the cauliflower into florets and place in a bowl with water, add vinegar and leave for half an hour. Wash and drain well. Place the cauliflower in a cooking pot filled with salt water. Place the pot over high heat and cook about 4 minutes, until the water is boiling. Lower heat and cook for 5 minutes more or until the cauliflower is tender.
Meanwhile prepare the yogurt dressing: mix yogurt, dill and garlic and season with salt and pepper. Drain cooked cauliflower and process in the food processor until smooth.
Place in a large bowl. Add chopped parsley, sunflower seeds, salt and pepper and beaten egg and mix. Add 1⁄2 cup of oats and mix. If the mixture is too runny add another Tbsp. of oats. Taste and correct seasoning.
In a deep frying pan heat canola oil (about 2-3 cm. deep). Place large Tbsp. of the batter in the oil for each pattie. Fry on both sides until brown. If the patties fall apart - add more oats to mixture). Place on paper towels to absorb excess oil. Serve with yogurt dressing.
CRISPY CHICKEN BREAST SCHNITZELS
Makes 4 ✔ 4 slices of chicken breast ✔ juice of 11⁄2 lemons ✔ 3 Tbsp. olive oil✔ 1⁄4 tsp. salt ✔ pepper ✔ 1 large egg ✔ 1⁄2 cup instant oats ✔ 2 Tbsp. flour ✔ 4 Tbsp. sesame seeds ✔ Canola oil
Wash the chicken and drain well. Mix lemon juice, olive oil, salt and pepper. Place the chicken in the mixture and make sure the meat is covered on all sides. Leave for 20 minutes at room temperature. If the weather is too hot - place in the refrigerator.
Prepare a deep soup plate with the beaten egg. In a small bowl mix the oats, flour and sesame seeds. Transfer to a plate. Heat oil in a frying pan, dip each chicken piece in the egg and then in the dry mixture and fry on both sides. Serve immediately.
FRUIT CRUMBLE An easy warm dessert that goes very well with vanilla ice cream.
Makes 6 ✔ 1⁄2 cup white flour ✔ 3⁄4 cup halved oats ✔ 1⁄3 cup sugar ✔ 70 gr. butter ✔ 40 gr, almond flakes ✔ 2 Granny Smith apples, cored and peeled, cut into small cubes ✔ 300 gr. frozen blackberries ✔ 2 Tbsp. brandy ✔ 3 Tbsp. demerara sugar
Heat oven to 175º. Butter a square 22 x 22 cm. baking pan. Place flour, oats and sugar in a food processor bowl and process for a few minutes. Cut cold butter into cubes and add. Process until mixture is crumbly. Add the almond flakes and mix by hand. In a separate bowl mix apple and frozen fruit, brandy and sugar.
Pour the fruit mixture into the baking pan. Top evenly with crumbs. Bake for 35 minutes. If you wish to use personal dishes bake for 15 minutes or until crumbs become golden in color. Cool about 15 minutes before serving.