Oats, oats, oats. Heart healthy, cheap, and a great way to start the day. The problem is we usually start the day with them, and don't ever continue or finish the day with the them. Crying shame really. They are sooooooo good!
Oats are mainly grown in the UK and have a home in a lot of main dishes of Scotland, Ireland and England. Porridge, oatmeal, you name it... oats.
This ingredient, proposed by my dear friend Sheila, is becoming an increasingly popular ingredient in the gluten-free arena. Sheila, who is fierce in the kitchen by cutting everything down to the basics, HATES wasting ANYTHING. Like girlfriend will buy raw almonds by the barrel, grind them, wave a magic wand to somehow make almond milk, then dry the milk to make flour (or something like that?), and then turn around and use the flour in cut out cookie dough - which SURELY don't go to waste.
Don't even get me started with what the woman can feed with a chicken.
She's like my Great Depression-era grandma. On crack. Organic crack. Anyways, with this week's ingredient, to honor Sheila, I've tried to use as many ingredients as I already had in the house, and also to use the purest form of ingredients I could possibly find. I drew the line at butter and cheese. I don't really see any cow milking in my future.
This week's menu:
Starter: Mushroom Oat Soup
Main Dish: Black Bean and Oat Burgers on Honey Oat Beer Bun & Yam fries
Dessert: Honey Cheesecake Flat with Oatmeal Crust
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