to continue with my 12 Days of Grains, I baked with oatmeal.
As we’ve already discussed, I love grains! And one of the reasons I love them is that you can use them to cook or bake. They are versatile for breakfast, lunch and dinner, and are found in things that we don’t even realize. I mean, the bread for your sandwich is full of grains (hello…flour), your morning bowl of cereal, that cookie you are holding sheepishly. Oats are a great example of grain flexibility:
Take two with Grain #1: Chocolate Chip Oatmeal Cookie Bars!
so I tried to make these into cookies but they just got sooo hard. So bars it was, and I baked it in a water bath so the outside wouldn’t get so hard and dried out. Lesson though is that I should have only cooked it in a water bath for half of its cooking time.
Here’s how I made it:
1/2 cup butter
1 cup each of white and brown sugar
2 T milk
2 t vanilla
2 cups flour
2.5 cups oats
2 cups chocolate chips
1 t each: baking soda, baking powder, salt
cream butter and sugars, add in eggs, milk and vanilla. You are supposed to stir all dry ingredients together first, but i just add them in one at a time, then slowly stir in oats and chocolate chips. Line a pan with parchment paper or wax paper (all i had). Bake at 350 for about 30-35 minutes, maybe longer (test with toothpick). I used a 9×13 pan.
So onto Day #2 of 12 Days of Grains which was technically yesterday. And the mystery grain is…
RICE…arborio rice more specifically.
So in case you aren’t a rice enthusiast, a little bit of education for us all (all info from the very reliable Wikipedia). Rice is the second most popular grain (next only to corn…maybe grain #3?). Rice is cooked in many cultures in many different dishes, and can be ground up into flour, used in rice milk, can be made into desserts (aka rice pudding), layered under curry, or chinese, or stirred constantly with broth and made into risotto.
Introducing Shrimp Risotto! wanna know how I made it? Here’s how:
1 cup arborio rice
4 cups chicken broth
3/4 cup pinot grigio wine
6 T butter
t minced garlic
1/2 chopped onion
1/2 t red pepper flakes
1 pound peeled and deveined shrimp
1/4 of parmesan cheese
salt & pepper to taste
Start by put the broth and 1/2 cup of wine in a sauce pan on medium heat to simmer. Prep your shrimp (if you are like me and bought them before they were peeled and deveined), onions and garlic (or use a jar like me). Put 2 T of butter down in a deep wide pan, and stir in the garlic and red pepper flakes. Toss in the shrimp and cook for about 2 minutes until almost completely cooked. dump on cutting board. Put remaining butter and chopped onion in pan to soften. Add rice and coat in the melted butter. Add the remaining 1/4 cup of wine and begin stirring. As the liquid gets absorbed by the rice add a ladle full or two of the broth, making sure to stir and allow time for the rice to absorb all the liquid before adding more. While you wait for the rice to cook you can roughly chop shrimp (so each bite has a piece of shrimp). You may not need all the broth, I had about 3/4 leftover. Make sure the rice cooks to your likeness. Once done toss in shrimp and cheese, stir and serve! YUM!
So what is today’s grain do you ask?
Well….Grain #4 is….
did you think I was going to spoil the fun? I’m not telling until later!