Shakshuka Tunisian one-pan dish | How to Cook

JD

October 10, 2019

0

breakfast, brunch, healthy-food

Shakshuka is a Tunisian one-pan dish featuring eggs poached in a spiced tomato, onion, and pepper sauce. It’s great for a savory breakfast or when you’re looking to dress up some eggs for dinner. The beauty of shakshuka is that rather than fussing with poaching individual eggs and adding them to a dish, you poach eight eggs right in the flavorful sauce for a fully integrated meal. The key to great shakshuka is balancing the piquancy, acidity, richness, and sweetness of its ingredients. Roasted peppers make the perfect base. We finished our shakshuka with a sprinkling of bright cilantro and salty feta cheese. Jarred or homemade roasted red peppers can be substituted for the piquillo peppers. Serve with pita or crusty bread to mop up the sauce. You will need a 12-inch skillet with a tight-fitting lid for this recipe.

Ingredients

• 3 tablespoons vegetable oil
• 2 onions, chopped fine
• 2 yellow bell peppers, stemmed, seeded, and cut into ¼-inch pieces
• 4 garlic cloves, minced
• 2 teaspoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper
• ⅛ teaspoon cayenne pepper
• 1½ cups jarred piquillo peppers or Roasted Red Peppers, chopped coarse
• 1 (14.5-ounce) can diced tomatoes
• ¼ cup water
• 2 bay leaves
• ⅓ cup chopped fresh cilantro
• 8 large eggs
• 2 ounces feta cheese, crumbled (½ cup)

Cooking Procedure

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions and bell peppers and cook until softened and beginning to brown, 8 to 10 minutes. Add garlic, tomato paste, cumin, turmeric, 1½ teaspoons salt, ¼ teaspoon pepper, and cayenne and cook, stirring frequently, until tomato paste begins to darken, about 3 minutes.
   
2. Stir in piquillo peppers, tomatoes and their juice, water, and bay leaves and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, until sauce is slightly thickened, 10 to 15 minutes.
3. Off heat, discard bay leaves and stir in ¼ cup cilantro. Transfer 2 cups sauce to blender and process until smooth, about 60 seconds. Return puree to skillet and bring sauce to simmer over medium-low heat.
   
4. Off heat, make 4 shallow indentations (about 2 inches wide) in surface of sauce using back of spoon. Crack 2 eggs into each indentation and season eggs with salt and pepper. Cover and cook over medium-low heat until egg whites are just set and yolks are still runny, 5 to 10 minutes. Sprinkle with feta and remaining cilantro and serve.

HOMEMADE ROASTED RED PEPPERS - A Chef's tips and trick

Sweet red bell peppers take on a whole new layer of complex, smoky flavor when roasted. Jarred roasted red peppers are definitely a convenient alternative to roasting them at home, but you can also roast your own with just a little extra effort. Our preferred method uses the broiler. Cooking times vary depending on the broiler, so watch the peppers carefully. You can substitute yellow or orange bell peppers here, but note that they roast faster than red ones; decrease the cooking time by 2 to 4 minutes. Roasted peppers make a great
topping for a pizza or addition to scrambled eggs or antipasto spread. You will need two bell peppers if you want to use them in place of the jarred piquillo peppers in this Shakshuka recipe. Store extra peppers
in the refrigerator for up to 3 days.

Roasted Red Peppers

Makes 3 cups
Adjust oven rack 2½ to 3½ inches from broiler element and heat broiler. Cut off top and bottom of 4 red bell peppers, then remove cores and stems. Slice down through sides of peppers, lay them flat on cutting board and trim away any remaining ribs. Place flattened peppers, pepper tops, and pepper bottoms skin side up on aluminum foil–lined baking sheet. Broil peppers until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through broiling. Transfer broiled peppers to bowl, cover with plastic wrap, and let steam until skins peel off easily, 10 to 15 minutes.

Tofu Scramble with Herbs | Breakfast and Brunch How to cook

JD

October 08, 2019

0

breakfast, brunch, cooking-tips, healthy-food

Eggs are not the only thing you can scramble (for that, see this page). Soft tofu can be cooked in a similar way to produce a quick, hearty, eggfree breakfast. When crumbled up and sautéed, the tofu yielded smooth,
creamy pieces very much like curds of scrambled egg. Tofu scramble is a great option if you’re cooking for a vegan or if you’re just looking for a change. We added a small amount of curry powder to our version for a
touch of flavor and color, plus a sautéed shallot and chopped fresh herbs. This simple preparation is perfect for a basic approach, but it’s also very easy to add other ingredients into the mix for a more substantial variation. Do not substitute firm tofu for the soft tofu in this recipe. Be sure to press the tofu completely dry before cooking.

Serves: 4
Total Time: 35 minutes

Ingredients

14 ounces soft tofu
1½ teaspoons vegetable oil
1 shallot, minced
¼ teaspoon curry powder
¾ teaspoon salt
⅛ teaspoon pepper
2 tablespoons finely chopped fresh basil, parsley, tarragon, or marjoram

Cooking Procedure

1. Crumble tofu into ¼- to ½-inch pieces. Spread tofu on paper towel– lined baking sheet and let drain for 20 minutes, then gently press dry with paper towels.
2. Heat oil in 10-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in crumbled tofu, curry powder, salt, and pepper and cook until tofu is hot, about 2 minutes. Off heat, stir in basil and serve.

Tofu Scramble with Spinach and Feta - Cooking Variation

Before adding tofu to skillet, add 4 cups baby spinach and cook until wilted, about 1 minute. Add ½ cup crumbled feta to skillet with tofu.

Tofu Scramble with Tomato, Scallions, and Parmesan - Cooking Variation

Add 1 seeded and finely chopped tomato and 1 minced garlic clove to pan with shallot; cook until tomato is no longer wet, 3 to 5 minutes. Add ¼ cup grated Parmesan and 2 tablespoons minced scallions to skillet with tofu.

Tofu Scramble with Shiitakes, Red Bell Pepper, and Goat Cheese - Cooking Variation

Before adding shallot to skillet, cook 4 ounces stemmed and thinly sliced shiitake mushrooms, 1 finely chopped small red bell pepper, and pinch red pepper flakes, covered, until mushrooms have released their liquid, about 5 minutes. Uncover, add shallot, and continue to cook until mushrooms are dry and shallot is softened, about 2 minutes. Add ¼ cup crumbled goat cheese to skillet with tofu.

REDEEMING TOFU - Chef's Tips and Trick

To many people, tofu is the quintessential tasteless, unappealing health food: the punch line of a million vegan jokes and probably to be avoided at all costs. But we want to change the way you think about this maligned ingredient, and that starts with understanding exactly what it is and how to make it shine in recipes.

Tofu comes in a variety of textures based on how much liquid has been pressed out of the soy curds: silken, soft, medium-firm, firm, and extra-firm. In general, firmer varieties maintain their shape when cooking, while softer varieties do not. We prefer extra-firm or firm tofu for stir-fries and noodle dishes, as they hold together during high heat cooking and when tossed with noodles. These two varieties of tofu are also great marinated (they absorb marinade better than softer varieties) or tossed raw into salads—try our Marinated Tofu and Vegetable Salad. Medium and soft tofu boast a creamy texture; we love to pan-fry them (see this page). The crispy crust that develops makes a nice textural contrast to the silky interior. Soft tofu is also great scrambled like eggs, as in this recipe. Silken tofu has a soft, ultra-creamy texture and is often used as a base for smoothies and dips, in desserts such as puddings, or as an egg replacement in vegan baked goods.

Egg and Black Bean Breakfast Burritos | Elegant Inexpensive

JD

October 08, 2019

0

breakfast, brunch, tasty-food-recipe

Breakfast burritos are a supersatisfying (and eminently portable) morning meal. We built our version on hearty black beans and fluffy, tender scrambled eggs that made it filling but not heavy. To freshen things up, we added sweet, bright bell pepper, cilantro, and sliced scallions. Sharp cheddar cheese added richness and bold flavor, and a little cayenne pepper provided just the right amount of balancing heat. To make this an easy one-dish meal, we cooked the bell pepper and beans in the skillet before scrambling the eggs, then folded them into the eggs with the cheese and cilantro. You can substitute whole milk for the halfand-half in this recipe, but the eggs will be less rich and less tender. Serve with hot sauce or salsa, sour cream, and sliced avocado.

Serves: 6
Total Time: 30 minutes

Ingredients

2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and chopped into ¼-inch pieces
1 (15-ounce) can black beans, rinsed
3 scallions, sliced thin
⅛ teaspoon cayenne pepper
12 large eggs
¼ cup half-and-half
Salt and pepper
4 ounces sharp cheddar cheese, shredded (1 cup)
3 tablespoons minced fresh cilantro
6 (10-inch) flour tortillas

Cooking Procedure

1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add bell pepper and cook until softened and beginning to brown, about 5 minutes. Stir in beans, scallions, and cayenne and cook until heated through, about 1 minute; transfer to bowl.
2. Beat eggs, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper with fork in bowl until thoroughly combined. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and return to medium heat. Add egg mixture and cook, using heat-resistant rubber spatula to push mixture back and forth, until curds begin to form. Continue to cook, lifting and folding curds from side to side, until they clump in single mound but are still very moist, about 3 minutes. Off heat, gently fold in bell pepper– bean mixture, cheddar, and cilantro. Season with salt and pepper to taste.
3. Stack tortillas between paper towels on plate and microwave until hot and pliable, 30 to 60 seconds. Divide egg mixture evenly across center of each tortilla, close to bottom edge. Fold sides then bottom of tortilla over filling, pulling back on it firmly to tighten it around filling, then continue to roll tightly into burritos. Serve.

AROMATICS: KITCHEN SUPERSTARS - Chef's Thinking

In this breakfast burrito recipe, the bell pepper, scallions, and cayenne pepper are all aromatics. Aromatics are the flavorful building blocks that form the base of countless savory recipes. They are also often quite fragrant, which is where they get their name. Without aromatics, the flavor of most dishes would be much less deep and complex.
The particular aromatics that are used in a recipe vary from cuisine to cuisine. In French cooking, you will see recipes built on a combination of onion, carrot, and celery  in Chinese cuisine, most recipes have a backbone of garlic, ginger, and scallions. Other common aromatics include chiles, herbs, and spices.
We almost always start a recipe by sautéing aromatics in fat: Because many herbs and spices are fat-soluble, cooking them in fat, or “blooming” them, helps their flavor compounds dissolve more effectively. Doing this at the beginning of a recipe gives these potent ingredients time to really build up flavor, which then gets infused throughout the whole dish.

Bacon and Cheddar Breakfast Sandwiches with a Twist and Style of Preparing

JD

October 07, 2019

0

breakfast, brunch, sandwich recipe

No portable breakfast is as satisfying as the breakfast sandwich. You can buy one almost anywhere—a fast-food drive-through, corner bodega, or school cafeteria—but unless you like soggy bread, cold cheese, and
rubbery eggs, your best option might be to make them at home. We started with our tried and true fried eggs, cooked in bacon fat for a great flavor bonus. After a minute over the heat, the eggs got topped with bacon and cheddar cheese. Covering the pan and letting it sit off the heat let the eggs cook through gently and gave the cheese time to melt. Tomato and baby spinach added freshness, and a simple mixture of
mayonnaise and hot sauce gave our sandwiches just the right amount of richness and tang. If there’s not enough fat left in the skillet after cooking the bacon in step 2, add enough vegetable oil to measure 1 tablespoon.

Serves:4;
Total Time: 35 minutes

Ingredients 

4 English muffins, split
3 tablespoons unsalted butter, softened
¼ cup mayonnaise
1 tablespoon hot sauce
4 large eggs
Salt and pepper
6 slices bacon
4 ounces sharp cheddar cheese, shredded (1 cup)
1½ ounces (1½ cups) baby spinach
4 thin tomato slices

Cooking Procedure

1. Adjust oven rack 5 inches from broiler element and heat broiler. Spread insides of muffins evenly with butter and arrange split side up on rimmed baking sheet. Combine mayonnaise and hot sauce in bowl; set
aside. Crack 2 eggs into small bowl and season with salt and pepper. Repeat with remaining 2 eggs and second small bowl.
2. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 7 to 9 minutes; transfer to paper towel–lined plate. When cool enough to handle, break each slice in half. Broil muffins until golden brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip muffins and broil until just crisp on second side, 1 to 2 minutes; set aside while cooking eggs.
3. Pour off all but 1 tablespoon fat from skillet and heat over mediumhigh heat until shimmering. Working quickly, pour 1 bowl of eggs in 1 side of pan and second bowl of eggs in other side. Cover and cook for 1
minute.
4. Working quickly, top each egg with 3 pieces bacon and ¼ cup cheddar. Cover pan, remove from heat, and let stand until cheddar is melted and egg whites are cooked through, about 2 minutes.
5. Spread mayonnaise mixture on muffin bottoms and place 1 bacon and cheese-topped egg on each. Divide spinach evenly among sandwiches, then top with tomato slices and muffin tops. Serve.

Sausage and American Cheese Breakfast Sandwiches - Variation
Substitute ketchup for hot sauce. Substitute 8 ounces bulk breakfast sausage, formed into four 4-inch patties, for bacon. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add sausage patties and cook until well browned and cooked through, 3 to 5 minutes per side; transfer to paper towel–lined plate. Substitute 4 slices deli American cheese (4 ounces) for shredded cheddar cheese.

DIY BREAKFAST SAUSAGE - Chef's Cooking Style Masterpiece

You can absolutely use store-bought sausage to make our Sausage and American Cheese Breakfast Sandwiches—and it’s definitely a faster option—but if you want to make your own, it’s supersimple. We start with ground pork, then amp up its mild flavor with classic breakfast sausage flavors: garlic, sage, thyme, and cayenne pepper. A spoonful of maple syrup sweetens the patties nicely. Avoid lean or extra-lean ground pork; it makes the sausage dry, crumbly, and less flavorful. This sausage also makes a great accompaniment to other breakfast classics, such as Perfect Scrambled Eggs or Overnight Yeasted Waffles.

Homemade Breakfast Sausage - Chef's Cooking Style Masterpiece

Makes 16 patties
Combine 2 pounds ground pork, 1 tablespoon maple syrup, 1 minced garlic clove, 2 teaspoons dried sage, 1½ teaspoons pepper, 1 teaspoon salt, ½ teaspoon dried thyme, and ⅛ teaspoon cayenne pepper in large bowl. Gently mix with hands until well combined. Using greased ¼-cup measure, divide mixture into 16 patties and place on rimmed baking sheet. Cover with plastic wrap, then gently flatten each one until ½ inch thick. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Cook half of patties until well browned on both sides and cooked through, turning once, 6 to 10 minutes. Transfer to paper towel–lined plate and tent with aluminum foil. Wipe out skillet. Repeat with 1 tablespoon butter and remaining patties. (Uncooked patties can be refrigerated for up to 24 hours or frozen and stored in a zipper-lock bag for up to 1 month. For frozen patties, increase cooking time to 14 to 18 minutes.)

Strawberry-Peach Smoothies | Tasty Juice Drink make yours at home

JD

October 07, 2019

0

breakfast, brunch, fruits, juice recipe

Sure, you could buy a smoothie for an exorbitant price at your local coffee shop or juice bar, but why would you, when it’s so easy to make them at home? We replaced the ice called for in most smoothie recipes with frozen fruit to avoid diluting the flavors. We found that bananas are the secret weapon for smooth smoothies. Blending them creates a substantive (but not stiff) base, and their flavor is mild enough to play well with many different ingredient combinations. Pureeing a banana with honey and a pinch of salt before adding the other ingredients guaranteed an even level of sweetness throughout. The salt also helped bring out the fruit flavors. We love using Greek yogurt, but for these smoothies we preferred regular whole-milk yogurt because of its looser texture. Once you have this basic formula down, try the fruit combination that best fits your mood and tastes. You can substitute low-fat for wholemilk yogurt here, but your smoothies will be much less creamy.

Ingredients

1 ripe banana, peeled and halved lengthwise
2 tablespoons honey
⅛ teaspoon salt
1 cup frozen strawberries
1 cup frozen peaches
1 cup plain whole-milk yogurt
¼ cup orange juice

Procedure in preparing

1. Process banana, honey, and salt in blender until smooth, about 10 seconds.
2. Add strawberries, peaches, yogurt, and orange juice and blend until smooth, scraping down sides of blender with rubber spatula as necessary, about 1 minute.
3. Serve.

Cherry-Almond Smoothies - Variation in preparing

Add ¼ cup almond butter to blender with banana, honey, and salt. Substitute 2 cups frozen sweet cherries for strawberries and peaches. Substitute whole milk for orange juice.

Kale-Pineapple Smoothies - Variation in preparing

Substitute frozen pineapple chunks for strawberries and 1 cup frozen chopped kale for peaches.

Mixed Berry Smoothies - Variation in preparing

Substitute 2 cups frozen mixed berries for strawberries and peaches.

Tropical Fruit Smoothies - Variation in preparing

Substitute frozen mango chunks for strawberries, frozen pineapple chunks for peaches, and pineapple juice for orange juice.

SMOOTHIE PRO TIPS from an expert Chef

Washing the blender jar after you make your morning smoothie can be a real chore. Get a head start on the cleaning process by following this method: Fill the dirty blender halfway with hot water and add a couple of drops of liquid dish soap. With the top firmly in place, turn the blender on high for 30 seconds, then empty the blender jar. Most of the residue pours right out with the soapy water, and the jar need only be rinsed or lightly washed by hand. Another advantage to this technique: It keeps your fingers out of the jar and away from the sharp blades.
Stock your freezer for smoothie success by preparing smoothie packs in advance. Peel and cut up all the fruit for a week’s worth of smoothies and then portion enough for one smoothie into each of five zipper-lock freezer bags. Freeze the portioned fruit and then simply pull out a bag and blend its contents with yogurt, juice, and/or milk as needed.

Almond Granola with Dried Fruit | perfect for Breakfast

JD

October 07, 2019

0

breakfast, brunch, healthy-food

Store-bought granola suffers from many shortcomings. It’s often loose and gravelly and/or infuriatingly expensive, and it never has exactly the balance of ingredients that you wish it had. We wanted to make our own granola at home, with big, satisfying clusters and a crisp texture. The secret was to firmly pack the granola mixture into a rimmed baking sheet before baking. Once it was baked, we had a granola “bark” that we could break into crunchy clumps of any size. We liked using maple syrup as a sweetener for its mild character, especially when balanced with the molasses notes of light brown sugar. The best way to incorporate dried fruit was to keep it away from the heat altogether, stirring it in once the granola was cool. Do not substitute quick or instant oats.

Ingredients

• ⅓ cup maple syrup
• ⅓ cup packed (2⅓ ounces) light brown sugar
• 4 teaspoons vanilla extract
• ½ teaspoon salt
• ½ cup vegetable oil
• 5 cups (15 ounces) old-fashioned rolled oats
• 2 cups (10 ounces) whole almonds, chopped coarse
• 2 cups (10 ounces) raisins or other dried fruit, chopped

Cooking Procedure

1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
2. Whisk maple syrup, sugar, vanilla, and salt together in large bowl. Whisk oil into maple syrup mixture, then fold in oats and almonds until thoroughly coated.
3. Transfer oat mixture to prepared sheet and spread into thin, even layer (about ⅜ inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack and let cool completely, about 1 hour. Break granola into pieces of desired size. Stir in raisins. (Granola can be stored at room temperature for up to 2 weeks.)

Hazelnut Granola with Dried Pear - Cooking Variation

Substitute skinned and coarsely chopped toasted hazelnuts for almonds. Use 2 cups chopped dried pear for dried fruit.

Pecan-Orange Granola with Dried Cranberries - Cooking Variation

Add 2 tablespoons finely grated orange zest and 2½ teaspoons ground cinnamon to maple syrup mixture in step 2. Substitute coarsely chopped pecans for almonds. Use 2 cups dried cranberries for dried fruit.

Spiced Walnut Granola with Dried Apple - Cooking Variation

Add 2 teaspoons ground cinnamon, 1½ teaspoons ground ginger, ¾ teaspoon ground allspice, ½ teaspoon ground nutmeg, and ½ teaspoon pepper to maple syrup mixture in step 2. Substitute coarsely chopped walnuts for almonds. Use 2 cups chopped dried apple for dried fruit.

Tropical Granola with Dried Mango - Cooking Variation

Decrease vanilla extract to 2 teaspoons and add 1½ teaspoons ground ginger and ¾ teaspoon ground nutmeg to maple syrup mixture in step 2. Substitute coarsely chopped macadamia nuts for almonds and 1½ cups unsweetened shredded coconut for 1 cup oats. Use 2 cups chopped dried mango or pineapple for dried fruit.

DIY GRANOLA - In a Chef's mind

Our basic recipe is very adaptable; just keep a few rules in mind as you mix and match.

The Base

The ratio of oats to other ingredients in our granola is slightly more than 1:1 by volume. You want a bit more base than mix-ins, but that base doesn’t have to be just oats; try replacing 1 cup of the oats with 1–1½ cups unsweetened shredded coconut or even quinoa flakes.

The Nuts

Almost any type of nuts will work. We like chopped nuts for a more even distribution, but if you choose a smaller nut or like the texture of bigger pieces, try whole nuts. Or replace half of the nuts with seeds.

The Oil

Fat is essential for a substantial, crisp texture. Fat and liquid sweeteners form a fluid emulsion that thoroughly coats ingredients, creating crunch as the granola bakes. Without any fat, the texture is bound to be dry and fragile. We prefer the neutral taste of vegetable oil.

The Fruit

Dried fruit has already had most of its moisture pulled out, so exposing it to the heat of the oven is going to turn it leathery and overcooked. Save the fruit to add after cooking the other ingredients.

The Salt

Don’t skip the salt! A half teaspoon may not seem like much, but it adds essential depth of flavor, accenting both the sweet and savory, toasted elements of the granola.

Faster Steel-Cut Oatmeal | Breakfast or Brunch

JD

October 07, 2019

0

breakfast, brunch, oat recipe

Oatmeal can be so much better than the gluey, artificially flavored packets of the instant stuff that have given this nourishing breakfast a bad name. Most oatmeal fans agree that the steel-cut version of the grain offers the best flavor and texture, but the 40-minute cooking time doesn’t exactly make it a quick and convenient option. We were able to decrease the day-of active cooking time to only 10 minutes by stirring steel-cut oats into boiling water the night before. This enabled the grains to hydrate and soften overnight. In the morning, we added more water and simmered the mixture for 4 to 6 minutes, until it was thick and creamy. A brief resting period off the heat ensured the perfect consistency. The oatmeal will continue to thicken as it cools; if you prefer a looser consistency, thin the oatmeal with more boiling water. Customize your oatmeal with toppings such as brown sugar, toasted nuts, maple syrup, or dried fruit, or try the variations.

Serves: 4
Total Time: 15 minutes (plus overnight soaking)

Ingredients

4 cups water
1 cup steel-cut oats
¼ teaspoon salt

Cooking Procedure

1. Bring 3 cups water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight.
2. Stir remaining 1 cup water into oats and bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir and serve.

Apple-Cinnamon Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute ½ cup apple cider and ½ cup whole milk for water in step 2. Stir ½ cup peeled, grated sweet apple, 2 tablespoons packed dark brown sugar, and ½ teaspoon ground cinnamon into oatmeal with cider and milk. Sprinkle each serving with 2 tablespoons coarsely chopped toasted walnuts.

Banana-Coconut Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute 1 cup canned coconut milk for water in step 2. Stir ½ cup toasted shredded coconut, 2 diced bananas, and ½ teaspoon vanilla extract into oatmeal before serving.

Carrot-Spice Steel-Cut Oatmeal - Cooking Variation

Increase salt to ¾ teaspoon. Substitute ½ cup carrot juice and ½ cup whole milk for water in step 2. Stir ½ cup finely grated carrot, ¼ cup packed dark brown sugar, ⅓ cup dried currants, and ½ teaspoon ground cinnamon into oatmeal with carrot juice and milk. Sprinkle each serving with 2 tablespoons coarsely chopped toasted pecans.

Cranberry-Orange Steel-Cut Oatmeal - Cooking Variation

Increase salt to ½ teaspoon. Substitute ½ cup orange juice and ½ cup whole milk for water in step 2. Stir ½ cup dried cranberries, 3 tablespoons packed dark brown sugar, and ⅛ teaspoon ground cardamom into oatmeal with orange juice and milk. Sprinkle each serving with 2 tablespoons toasted sliced almonds.

KNOW YOUR OATS - Chef's Quick Tips

We found that only steel-cut oats (also known as Scottish or Irish oats) worked for our ideal bowl of breakfast oatmeal, but rolled oats are our top choice for baking recipes. And they are only two of the many oat products you’re likely to see at the supermarket.

Groats

Whole oats that have been hulled and cleaned. They are the least

processed oat product, but we find them too coarse for oatmeal.

Steel-Cut Oats

Groats cut crosswise into coarse bits. We strongly prefer them in oatmeal; they cook up creamy yet chewy with rich, nutty flavor.

Rolled Oats

Groats steamed and pressed into flat flakes, also known as old-fashioned oats. They cook faster than steel-cut but make for a gummy, lackluster bowl of oatmeal. These are our go-to for baking. Quick oats and instant oats are also rolled; quick oats are rolled extra-thin and instant oats are precooked. We don’t like quick oats or instant oats for cereal or baking.