Popular Porridges
Tag Archives: savory
Sweet Potato and Soyrizo Oatmeal
Let’s all take a moment to acknowledge just how fantastic soyrizo (aka soy chorizo) is.
For those of you who aren’t familiar with it, it’s the vegetarian version of chorizo, a Spanish sausage. My first experience with it happened at my favorite restaurant in Newark, Elbow Room (now closed). It’s a specialty mac and cheese joint, and it’s the cutest little thing. They have this ridiculous vegan queso mac, made with a housemade vegan cheese sauce (meant to replicate queso fondido), soyrizo, avocado, cilantro, and fried tortilla strips. I was allllllll about that place last year.
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Savory Mexican Corn Oatmeal
Hi. I made oatmeal. 🙂
If my month off has done anything for me, it’s provided me a chance to concentrate on this dear blog. I’ve adored having endless hours to invest in tweaking the layout, adjusting the recipe format, testing more unique and elaborate recipes, and above all, practicing my photography skillz.
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Oatmeal Risotto [Guest Post]
If you remember from Thursday’s post, Haley and I had a chance encounter a few weeks ago, and we wanted to swap blogs and share our stories. Read Haley’s side of the story below, and make sure to visit her blog and become a fan on Facebook!
Hi! I’m Haley (from Cheap RecipeBlog) and I want to tell you a funny story about how I “met” Lauren.
A few weeks ago, I was visiting my parents in southwest Minnesota. One day, I trekked over to Brookings, South Dakota, to meet an old college friend for coffee. We were meeting at Cottonwood Coffee on main street. Here’s a timeline of events:
9:15 a.m.: Feeling hungry for breakfast, I ordered a bowl of baked oatmeal.
9:20 a.m.: Once I started eating, I realized that this was no ordinary baked oatmeal. It was deliciously warm, hearty, very slightly sweet — and topped with steamed milk. It was absolutely delicious. One of the best and most unique bowls of oatmeal I’d ever eaten.
1:25 p.m.: Once I got home, I immediately Googled “baked oatmeal with steamed milk” to see what I could find.
1:27 p.m.: I clicked on Google’s second result, after noticing a recipe for “flooded oatmeal” on a cleverly-named website called “The Oatmeal Artist.”
1:30 p.m.: Once I got to the page, I immediately recognized the bowl in the top photo. It was the same oatmeal I had eaten this morning! I left the following comment:
4:30 p.m.: I checked back on The Oatmeal Artist to see if she had responded. This is what I found:
She had been there! The Oatmeal Artist! And she had seen me eating oatmeal. After a bit of correspondence, I realized that I had seen her as well. She was the girl across the room wearing a fabulous turquoise dress.
If this chance encounter doesn’t seem crazily weird to you, hear me out: I live in St. Paul, Minnesota. I never (ever) eat breakfast on a weekday morning in Brookings, South Dakota. Lauren lives in New York City. Sure, we both have roots in rural Minnesota/South Dakota, but it’s still mighty weird that our paths would cross in such a way.
Naturally, we couldn’t just let this story go untold. Which is why we’re teaming up and swapping guest blog posts!
About the Recipe
Coming up with a new oatmeal recipe to feature on Lauren’s blog was – well – not an easy task. I mean, what hasn’t this girl already covered? This is the most comprehensive oatmeal recipe site I’ve ever seen.
So I’ve done what any self-respecting oatmeal-lover-but-not-The-Oatmeal-Artist would do: Post someone else’s recipe!
I recently bought a fabulous new cookbook: Try This At Home by Richard Blais of Top Chef fame. This cookbook is chock-full of seriously creative recipes like Vidalia onion rings with beer mustard, Greek yogurt with tandoori honey and freeze-dried fruit, and the recipe that I’m featuring today: Oatmeal risotto. (more…)
Savory Pizza Porridge
This post was updated on December 14, 2014.
I always thought this recipe was “pretty good,” but I became quite fond of it over the summer of 2014 when I moved into my new apartment and did not have a working stove (ugh). I was also only there for a few days before flying to Minnesota, so I didn’t want to invest in many groceries. Thus, my go-to meal twice a day was a very plain pizza porridge made in the microwave.
It was pretty much just oatmeal, marinara, two florets of broccoli (I was trying to make the crown last for the entire week), and some Daiya. You would think a week of that would be sickening, but instead, it strengthened my love for it. I now make this fairly regularly!
Savory Greek Oatmeal
[This post was updated on Jan. 3, 2016.]
I’ve said it once (or twice) and I’ll say it again: I’ll take my oats sweet, thank you. Still, I’m eager to keep experimenting with savory oatmeal, and I’m especially eager to bring you new, exciting recipes!
As much as I would love to say Greek food is my favorite, I have to admit that my definition of Greek food is embarrassingly shallow. I love Greek salad, and basically any menu item that claims to be “Greek” due to the inclusion of black olives and feta. I even used to think falafel was Greek, but I’ve since learned better (ahem, it’s Middle Eastern. whatever . . .). (more…)
Savory Butternut Squash Oatmeal
It’s been a while. I haven’t posted a savory oats recipe for months. I’ve been meaning to do it for a long time, too. Every time I update my recipe index and see that one wimpy savory oats recipe, I feel a surge of motivation to give it a companion, but alas, it would never surmount to anything.
Until now!
Have you ever had butternut squash risotto? That’s what this reminded me of. It was pleasantly creamy, yet savory. The oatmeal was an excellent vehicle for the butternut squash, which is truly the star of the recipe.
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Cajun-Spiced Oatmeal with Red Pepper, Black Beans, and Spinach
My mouth is on fire from this one!
To tell the truth, I don’t know much about Cajun cuisine. It’s not exactly a cuisine that Midwesterners ever experience, sadly (we fear cayenne pepper), and it’s not the most vegetarian-friendly cuisine, either. However, I recently discovered Cajun seasoning, and I love it. I made these awesome crunchy Cajun tofu sticks once, and they were so great . . .
