This is B-a-n-a-n-a-s
August 16th, 2006 | by Loretta |After eating out for so many days in a row, I felt the need to just have something more artery-friendly.
In search for something straight forward and comforting, I decided to have oatmeal for lunch. Breakfast was an English muffin and I won’t be having oatmeal for the rest of the week as far as I know. And I eat breakfast for any meal, if the mood strikes.
So, a little TLC for the heart and other vital organs:
- Oatmeal
- Toasted oat bran
- Wheat germ (vitamin E!)
- Raisins
- Flaked coconut
- Bananas, quartered slices
- Milk
This isn’t anything new. I’ve had oatmeal with raisin and banana before. (See 7/2/06)
What is different, though, is the fact that I made this on the stove and not in the microwave as I did over a month ago. And it just really was a good indication that cooking on the stove does take longer, but there’s a lot more control and the flavors seem to come out better. Maybe it’s because of the mingling time the ingredients are given in the saucepan they share. Or maybe it’s because it’s made with more love and attention. Definitely, it’s easier to get it to the consistency I want. All I have to do is add more liquid or let it heat longer for excess liquid to evaporate.
Conventional cooking of oatmeal using the stove and a pan is becoming more and more appealing. Anyone who never liked oatmeal and has only tried preparing it in the microwave, I strongly encourage you give it a try cooked from the stove top. The only thing to bear in mind is that more attention needs to be paid when things start to boil and thicken. Let’s face it: pans with burned food in them are not fun to clean.
Hm. Maybe I’ll make a custard-style oatmeal someday for brunch.