ORANGE GINGER OATMEAL PORRIDGE DELIGHT
A really healthy Porridge Oats based breakfast ('Oatmeal' in the USA) with a taste so wonderful that it feels like you're spoiling yourself rotten!
Provided by Ethan UK
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- It helps to quickly make the topping first:.
- Take an small pot such as an small washed empty yogurt pot or egg cup and put in about a medium teaspoon of chunky orange marmalade. Add a bit of boiling or hot water and stir to make a medium thick paste.
- Porridge:.
- Measure the porridge oats - I suggest 57g as a good sized portion into a saucepan. I tested this to work out to be pretty much exactly 4 Tablespoons extremely well heaped (- or about 1/4 cup apparently). I'm on a calorie-controlled diet and this is just enough for me to enjoy without feeling either underfed or too heavy - but you may prefer more or less and adjust the other ingredients accordingly.
- Add 345ml water (about 1 1/2 cups)- or enough to be absorbed to your satisfaction. Water weighs 1g per ml so you can weigh in 345g if you have electronic scales.
- Add just a couple of small drops vanilla flavouring - I prefer the articifial one as it's got a much stronger flavour - if you use real vanilla essence you may need about 1/3 Teaspoon because it's so much weaker. (Note: calorie wise, artificial vanilla has 50 Kcal/100ml versus 600 Kcal/100ml for real vanilla essence!).
- Add about 1/3 teaspoon of Ground Ginger (to taste) - quite a lot is really good! - but breakfast time cravings vary about as much as personal tastes :).
- Add about 1/3 teaspoon caraway seeds (to taste - or leave them out if you don't really like caraway seeds).
- Place on stove and boil and simmer until just the consistency you like.
- When just about thick enough, add 2 medium teaspoons of Splenda(R), or granulated sweetener or sugar (or as much/little as suits your taste) and stir it in well.
- Pour into breakfast bowl and top with about 1 1/2 to 1 1/2 teaspoons natural (plain) yogurt (ideally fat-free/low-fat) or single cream if you're not counting calories.
- Sprinkle the top, in particular the yogurt with a teaspoon or two of Splenda (R) (or granulated sweetener or sugar).
- Add the prepared, diluted marmalade over the yogurt.
- SERVE.
- NOTES:.
- Don't go too mad with the yogurt or cream! it actually tastes better if you don't drown it in yogurt or cream - probably because the porridge itself tastes so wonderful.
- SUGGESTIONS FOR ALTERNATIVE TOPPINGS:.
- As an alternative to orange marmalade you might try a couple of teaspoons of orange or lemon juice, or crushed hazelnuts, or ginger jam/conserve, or pieces of crystallized ginger or slices of ginger preserved in sugar syrup, or maybe just honey. You might like to sometimes put a teaspoon of raisins in with the topping (or in with the porridge :) for a special treat. Incidentally I'm currently using 'Streamline' 'Zest' Reduced Sugar, High-Fruit (55% fruit) Orange & Grapefruit marmalade which is to die for if you can get it!
- SWEETENERS:.
- If using a different granulated sweetener it's worth knowing that aspartame becomes unstable and loses its sweetness above 85 degrees centigrade hence the suggestion to use Splenda(R) which is fine above 100 centigrade and can be boiled no problem. Some granulated sweeteners contain acesulphame-K in addition to aspartame. Acesulphame-K stays sweet above 100 centigrade but some people think it doesn't taste so nice :) If in doubt, maybe spoil yourself and use sugar!
- CALORIC VALUES:.
- I calculate calories per serving using sweetener and low-fat yoghurt to max out at around 265 calories depending on make and types of ingredients used. If you use sugar you can add another 70 calories for the suggested quantity here. For Cream add another 30 or more calories. Mine usually works out about 245 calories maximum but I use low sugar marmalade, fat-free yogurt etc.
Nutrition Facts : Calories 244.2, Fat 3.9, SaturatedFat 0.7, Cholesterol 0.5, Sodium 18.4, Carbohydrate 43.9, Fiber 6, Sugar 5.3, Protein 9.7
ORANGE OATMEAL
Steps:
- In a small saucepan, bring the water, orange juice and salt to a boil. Stir in oats and cook for 1 minute or until oatmeal reaches desired consistency. Stir in orange zest. Serve with brown sugar.
Nutrition Facts : Calories 222 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
HELL'S KITCHEN MAHNOMIN PORRIDGE
Wonderful wild rice breakfast porridge served at the Hell's Kitchen restaurants here in Minneapolis and in Duluth. Recipe by Mitch Omer (Hell's Kitchen owner & chef) and available in the "Damn Good Food" cookbook.
Provided by Lisa1
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy non-stick sauté pan, add the cooked wild rice, heavy cream, and maple syrup, and warm through. Add the blueberries, craisins, and hazelnuts, and stir to mix well. Serve in a bowl with sides of warm heavy cream and maple syrup.
APPLE GINGER OATMEAL
This recipe comes from 'The Enchanted Kitchen' column in SageWomen. This one really makes getting out of bed easier on a cold morning.
Provided by Kanzeda
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring the water and salt to boil, then add the oats, apple, rasin and pumpkin pie spice.
- Cook over medium heat, stirring frequently, until the oats are soft (approx. 10 minutes) Stir in the almonds.
- To serve,divide between two large bowls.
- Sweeten with syrup and top with milk.
Nutrition Facts : Calories 272.7, Fat 7.3, SaturatedFat 0.8, Sodium 114.9, Carbohydrate 46.2, Fiber 7, Sugar 14, Protein 8.9
BANANA ORANGE OATMEAL (PORRIDGE)
Make and share this Banana Orange Oatmeal (Porridge) recipe from Food.com.
Provided by Mandy
Categories Breakfast
Time 6m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan, bring orange juice, banana, and salt to boil; gradually stir in rolled oats.
- Cook, stirring, for 1 minute; remove from heat. Stir in nutmeg; cover and let stand for 5 minutes.
- Alternatively you could do thi in the microwave will take approx 2 1/2 mins to cook.
Nutrition Facts : Calories 319.9, Fat 3.3, SaturatedFat 0.6, Sodium 82.2, Carbohydrate 66.4, Fiber 6, Sugar 28.6, Protein 8.9
HONEY GINGER ORANGE OATMEAL DELIGHT COOKIES
Delicious, truly guilt-free cookies with the strong, tasty flavors of ginger, honey, and orange that blend like a party in your mouth! If your store does not carry fruit-based fat substitute, you can easily substitute pureed prunes, or prune baby food in an equal amount.
Provided by Keith Brown
Categories Cranberry Cookies
Time 27m
Yield 40
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Place half of the oats, and half of the triticale into a blender or food processor, and grind into a fine powder. Transfer to a medium bowl, and combine with the remaining oats, triticale, all-purpose flour, whole wheat flour, ginger, cinnamon, baking soda and salt. Set aside.
- In a large bowl, mix together the fat substitute, honey, and sucrolose sweetener until smooth. Mix in the vanilla and orange zest. Add the dry ingredients, and mix until well blended. Finally, stir in the chopped candied ginger and cranberries. Drop by heaping teaspoonfuls onto the prepared baking sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Cool on baking sheets for at least 5 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 11.2 g, Fat 0.2 g, Fiber 0.9 g, Protein 1 g, Sodium 24.7 mg, Sugar 4.1 g
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