rolled oats

What I ate this week

It’s been a busy but rewarding week at work this week.

Monday lunch was leftover slow cooker pork congee

Slow cooker pork quinoa congee
Slow cooker pork quinoa congee

Monday dinner was baked salmon

Baked salmon and cheesy vegetables with panko
Baked salmon and cheesy vegetables with panko

Tuesday breakfast was rolled oats

Rolled oats with honey and cinnamon
Rolled oats with honey and cinnamon

This is a snack from Tuesday

Goggles, chocolate and raspberry soda
Goggles, chocolate and raspberry soda

This is Tuesday morning tea from a meeting

Scones with cream and jam
Scones with cream and jam

Tuesday dinner was flaked baked salmon

Baked salmon with creamy cheesy quinoa rice and vegetables
Baked salmon with creamy cheesy quinoa rice and vegetables

I received a parcel on Wednesday morning

Coffee and a parcel
Coffee and a parcel

Wednesday lunch was noodles with some charity chocolate

Tabasco oriental noodles, chocolate and coca cola lunch
Tabasco oriental noodles, chocolate and coca cola lunch

Charity chocolate

Charity chocolate close up
Charity chocolate close up

Wednesday dinner was baked Chicken Maryland

Baked cheesy Chicken Maryland with quinoa rice onions and avocado
Baked cheesy Chicken Maryland with quinoa rice onions and avocado

It was gloomy and cold on Thursday morning

Woden wind tunnel
Woden wind tunnel

I received another parcel on Thursday morning

My coffee and a parcel
My coffee and a parcel

Noodles and biscuits for Thursday lunch

Chicken noodles with Tabasco sauce plus a biscuit and a can of Coke
Chicken noodles with Tabasco sauce plus a biscuit and a can of Coke

Thursday dinner was Chicken Maryland and crispy soba noodles

Baked cheesy Chicken Maryland with soba noodles, peas, corn, cream and cheese
Baked cheesy Chicken Maryland with soba noodles, peas, corn, cream and cheese

Friday lunch was a salmon, capers and cream cheese sambo

Smoked salmon with capers and cream cheese sambo
Smoked salmon with capers and cream cheese sambo

Saturday morning I went for a walk around Lake Ginninderra

Lake Ginninderra early Saturday morning with the misty fog
Lake Ginninderra early Saturday morning with the misty fog
Leaves and flowers on Lake Ginninderra early on a Saturday morning
Leaves and flowers on Lake Ginninderra early on a Saturday morning
A line of buoys on Lake Ginninderra on a foggy misty Saturday morning
A line of buoys on Lake Ginninderra on a foggy misty Saturday morning
Spider web on a guard rail on Lake Ginninderra on a foggy misty Saturday morning
Spider web on a guard rail on Lake Ginninderra on a foggy misty Saturday morning
Toilets in the mist near Lake Ginninderra
Toilets in the mist near Lake Ginninderra

Saturday breakfast was a cheese omelet

Cheese omelet
Cheese omelet

A butterflied leg of lamb for dinner 

Butterflied leg of lamb roast from Coles
Butterflied leg of lamb roast from Coles

For Saturday lunch I had mac and cheese with cheerios

Mac and cheese and cherios
Mac and cheese and cherios

Saturday dinner was slowly roasted butterflied leg of lamb with potato, beetroot and avocado

Slowly roasted butterflied leg of lamb with potato, beetroot and avocado
Slowly roasted butterflied leg of lamb with potato, beetroot and avocado

What I ate today

I had a great day at work. It was pretty busy. It was nice to have a regular break to eat! For breakfast I had overnight soaked chocolate rolled oats with strawberries. For lunch I enjoyed some leftover organic red rice pork congee with ham hocks. Tonight for dinner I baked some salmon and stirred it into a curry quinoa rice dish with salad greens wilted in plus some flaked almonds, sunflower seeds and fried shallots.

If you want to see the photographs as a gallery check out Google Photos. Click on one image to see it full size. To see the EXIF data (including a map if the photograph was geotagged) click on the information (i) icon in the top right corner. You can navigate through the gallery using the arrow keys or by swiping if you’re using a tablet or smartphone.

Monday breakfast. Overnight soaked chocolate rolled oats with strawberries.
Monday breakfast. Overnight soaked chocolate rolled oats with strawberries.
Monday work lunch. Leftover organic red rice pork ham hock congee.
Monday work lunch. Leftover organic red rice pork ham hock congee.
Monday dinner. Baked salmon with curry quinoa rice.
Monday dinner. Baked salmon with curry quinoa rice.

What I ate today

Well it’s back to work after a good weekend. I knew I had quite a bit of work waiting for me in the office so that meant a nice early start. To make that happen I prepared breakfast on Sunday night by soaking some rolled oats in skim milk and added a teaspoon of cocoa powder plus a few strawberries. The strawberry chocolate flavoured porridge is just like eating pudding for breakfast. For lunch I had leftover red rice chicken congee which was magnificent. For dinner I baked some salmon and fried some quinoa rice with kale and added a dessert spoon of Buderim Ginger Factory ginger marmalade which made an incredible difference. I love the sweet freshness it imparts to the rice.

You can see a gallery of these photographs on Google Photos. Click on an image to see it in full size and to see the EXIF data click on the information icon in the top right corner.

Monday breakfast. Overnight soaked chocolate rolled oats with strawberries.
Monday breakfast. Overnight soaked chocolate rolled oats with strawberries.
Monday lunch. Leftover red rice chicken congee.
Monday lunch. Leftover red rice chicken congee.
Monday dinner. Baked salmon with quinoa rice and kale.
Monday dinner. Baked salmon with quinoa rice and kale.

So what did you eat today?

 

What I ate today

Well the #ManFlu progresses. I ate some things I probably shouldn’t have but I’m sick so that’s my excuse.

Is this “What I ate today” thing going to continue? I don’t know. I haven’t made anything terribly exciting lately. I’m keen to use my slow cooker again this weekend. It’ll probably be congee again. I want to modify my recipe from last week.

So this morning I had some overnight soaked rolled oats. I used skim milk, some cocoa powder and instant coffee. It was pretty good. For lunch I had some tinned salmon and avocado (no photograph). Tonight for tea I went to the Westfield mall in Belconnen and tried Guzman Y Gomez for the first time. Miss14 loves it so I thought I’d try it. I went for the spicy grilled chicken nachos. It was a generous serving. I liked it.

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I hope I feel better tomorrow.

 

 

My experiment with overnight soaked rolled oats

So this low fat thing is going well. I’m learning more about food and enjoying the change in diet. I’ve always loved porridge (rolled oats) but I’ve never been a fan of cooking it on the stove in the morning. I also don’t like using the microwave oven that much but I’m happy to use it if it suits my purpose.

I’ve read in some blogs how some people will soak their rolled oats the night before in the refrigerator and eat them cold the next morning. I reckon this will be great in summer but I’m currently enduring a cold Canberra winter and warm breakfast is a good thing.

So where does the experiment come in to this post? Well for a long time I have cooked porridge with milk and then I learnt that cooking it with water can be almost as good. Not quite as creamy but no loss of flavour. I thought I would see how the overnight soaking would go if I used skim milk versus water.

The other part of my motivation for the overnight soaked technique is because I often have telephone meetings with colleagues in the US, Canada and the UK at 6 am my time. Cooking breakfast earlier enough is a pain in the arse. It would be great to just have something ready to go and which I could take to work and eat after the meeting. This will help me save money too, it will help me to resist the temptation to buy my breakfast from a café at 7.30 am.

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My experiment with overnight soaked rolled oats
Recipe Type: Breakfast
Cuisine: Australian
Author: [url href=”https://about.me/garydlum” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • ½ cup rolled oats
  • 1 cup skim milk or water
  • ½ teaspoon cocoa powder
  • 1 teaspoon golden syrup or brown sugar
  • Mixed berries like blueberries or strawberries
Instructions
  1. In a microwave cup the night before at the rolled oats, the liquid of your choice, the cocoa powder and sugar source.
  2. Add in some berries
  3. Put the lid on the cup and put into the refrigerator overnight
  4. The next morning remove the lid and stir and inhale the lovely chocolate aroma
  5. Microwave for a minute
  6. Remove from the oven and stir
  7. If necessary put back into the microwave oven and select a time that will ensure the rolled oats are warmed through. The time may vary with volume and whether you use water or milk.
  8. Eat out of the cup or pour into a bowl
  9. Shoot a photograph
  10. Eat the porridge
  11. At a later date write the recipe
  12. Blog (verb)

So what I discovered is that soaking in skim milk gives and thicker, creamier more pleasant experience than using water. While skim milk has more fat that water, I’m happy to use skim milk for the pleasure.

I’m also going to try using a little coffee and cocoa and see how it tastes.

How do you like your rolled oats?