Steel Cut Oatmeal With Chorizo Peppers And Onions Recipes

STEEL-CUT OATMEAL

Steps:

• Bring water and salt to a boil in a saucepan. Stir oats into boiling water.
• Cook oats until thick and soft, 20 to 30 minutes.
• Stir milk, cashews, cranberries, coconut, vanilla extract, and cinnamon into cooked oats; continue cooking 10 minutes more, stirring frequently.
• Sprinkle sugar over the oats to serve.

STEEL CUT OATMEAL WITH CHORIZO, PEPPERS AND ONIONS

Steps:

• In 3-quart saucepan, cook oats in oil over medium-high heat about 5 minutes, stirring frequently, until toasted. Add broth. Heat to boiling; reduce heat. Simmer uncovered until liquid is absorbed, about 35 minutes.
• Meanwhile, in 12-inch skillet, cook chorizo over medium heat about 5 minutes, stirring occasionally, until cooked and crisp. Remove chorizo to plate; cover to keep warm. Add bell peppers and onion to drippings in skillet; cook over medium heat about 20 minutes, stirring occasionally, until peppers are tender and onion begins to caramelize.
• Fold peppers and onion into cooked oatmeal. Divide among 4 bowls; top with chorizo. Serve immediately.

THE ONLY BASIC STEEL-CUT OATS RECIPE YOU'LL EVER NEED

Steps:

• Combine oats, milk, water, salt, and cinnamon in a medium saucepan. Bring to a boil, then reduce heat to low.
• Simmer uncovered for 15 to 20 minutes until desired thickness, stirring occasionally. Remove from heat and let cool slightly.
• Divide equally between four bowls. Drizzle each serving with 1/2 teaspoon honey. Add additional desired toppings and serve.

STEEL-CUT OATMEAL

Steps:

• Combine water (or milk) and salt in a small saucepan. Bring to a boil. Stir in oats and reduce heat to low; cook, stirring occasionally, until the oats are the desired texture, 20 to 30 minutes.
• Serve with your favorite toppings, such as milk, sweetener, cinnamon, dried fruits or nuts.

STEEL CUT OATMEAL

Steps:

• In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.
• Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon.

OVERNIGHT STEEL-CUT OATMEAL

Steps:

• Combine water, steel-cut oats, half-and-half, and salt in an oven-safe dish that is small enough to fit inside your slow cooker. Place the dish in the slow cooker and pour hot tap water around it.
• Cook on Low until thick and creamy, 6 hours to overnight.

SPICY STEEL-CUT OATMEAL WITH GARLIC CHIPS

Steps:

• In a heavy 1 1/2- to 2-quart (1.4- to 2-L) saucepan, combine the oats and 2 cups (480 ml) water. Bring to a boil, then lower the heat and simmer, stirring occasionally, until creamy and tender, about 25 minutes.
• Meanwhile, in a small sauté pan, heat the oil over medium high heat and add the garlic, tilting the pan so the oil is deeper at the edge and the garlic floats as it fries. Fry, stirring, until crisp and golden, about 1 minute. Remove the garlic to a paper towel to drain.
• Spoon the oatmeal into two small bowls. Drizzle with tamari and dollop with chile paste. Sprinkle the scallions, cilantro, and garlic chips over the top and serve.

CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS

Steps:

• Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
• Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
• Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
• Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
• Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.