Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by Nightblade

Oats don't have to be sweet nor just breakfast.

100% -- as with many other foodstuffs, savory is often the way to go! Thanks for posting... and for the mouth-watering photos

Originally Posted by JBHoren

100% -- as with many other foodstuffs, savory is often the way to go! Thanks for posting... and for the mouth-watering photos

And thank you back for supporting my endeavor or whatever it is. Most folks may not all be privy with the concept but I can't handle sweet oatmeal in the morning or anytime. to each his own however.

Nice spin on oats indeed. I sometimes add oatmeal to my turkey stuffing to thicken up the void..

Tonight the missez whipped up some Spanish omelettes and sides.
I did the toast.

I use oatmeal that I grind a bit in a food processor in my meatloaf's instead of cracker crumbs or bread crumbs. That came in handy when I was staying a couple of nights at an old friends place while helping her with yard and house tasks. Her daughter and three grand kids were coming for supper and I offered to do the cooking.

Her daughter can't have wheat and even though I couldn't 100% guarantee that there wasn't any wheat reside in the oats she said she could eat it.

My friend, her daughter and the grand kids all loved the meatloaf and both the mom and daughter wanted the recipe.

I think it was Jeff Smith 'The Frugal Gourmet' who said that omission and substitution were the key to 'Creative Cooking'.

I use it in place of breadcrumbs, in a meatloaf. Or rice, to a stuffed pepper. Yep, even meatballs.!

Well I think I explained this once on the breakfast thread but what started me on this was Scots Mince which is basically a ground hamburger staple comfort food that I learned from my Glasgow step Grandmother. I was learnt to use oats as the thickener and it all snowballed from there. Then learning about certain east Slavic cultures who ate Kasha or Kashi depending the nationality added to the whole thing. The DB2 diagnosis sealed the whole package. Steele cut oats are a slow burning whole grain carb which is good for that condition and I'm just not a brown rice fan so....here we are. Also the steel cut have a flavor and more robust texture that rolled oats can't produce and I can't have rolled oats either because they lose the whole grain slow burn that steel cut has.The more processed the easier and faster it converts to sugar which equals bad.I found a way and it worked out well.

Originally Posted by outback

I use it in place of breadcrumbs, in a meatloaf. Or rice, to a stuffed pepper. Yep, even meatballs.!

Had a colleague who made hamburgers using oats. Unfortunately, he bought very cheap hamburger meat and used A LOT of oats. That was the only time I saw burgers get larger on the bbq as the oats absorbed the fat from the beef.

Wife made up her simple, but super tasty cheeseburger pie for supper.

Beefeater fries, and salad sides,

Tasty fall fare..

Some Nachos.....

Originally Posted by nessmuck

Some Nachos.....

Very Nice! Texas style! I didn't know that you Yankees knew what jalapenos were....