Thursday, March 4, 2010

Fried Mush

This is not a fancy recipe or anything particularly new but it is a good idea..both frugal and very good for you. It is also fairly quick if you are prepared...especially when those little ones are hungry at your feet. ;-)

I have adapted this recipe from Nourishing Traditions, a whole foods cookbook developed by a chemist and a nutritionist who publish for the Westin A. Price Foundation. If you don't know who Westin A. Price is, please see this video for a brief biography on him and why his research is both important and interesting on traditional food ways.

The recipe:

After soaking organic steel cut oats in warm water and 1 Tbsp plain yogurt or kefir ( the ratio is one cup of grains to one cup of water to one tablespoon kefir/yogurt ) for 12 hours or more, and then cooking and then eating! Why do I soak my grains? In this video explaining soaking grains briefly, you will also get other ideas and a free muffin recipe that I have not yet tried. I did watch it and she puts rapadura sugar in these muffins...yum! Anyway, when you have leftovers of this porridge ( I always make enough for leftovers ) that is what you use for the fried mush.

Mix 1 1/2 cups oats with one egg lightly beaten and fry in iron skillet in butter until crispy or almost crispy. Serve with Cheryl's yummy maple syrup and butter drizzle on top. I could not find it but she posted it on this blog. I do not remember the ratio of syrup to butter...I just eye ball it from making it the first time.

We eat this usually the day after making oatmeal and I love to serve it with oven baked bacon on the side. Yum!