Tag Archives: oatmeal

Shredded ginger in oatmeal

Hi readers.  Thanks for coming by for a read.

I’ve told you plenty of times the lengths I go to finding miniscule sodium or no sodium food products to prepare for myself.  I’ve found a good many more since the last time I talked about it.

For instance, cranberries were on sale for a buck per bag during the holidays and knowing how heavily I use cranberries I loaded up Jeanne’s freezer.  Every day I put a handful into my breakfast oatmeal.  Adds zest.  But even that gradually becomes ho hum.

Naturally there’s a lot of ginger nodules around here because both Jeanne, and I cook with ginger.  She’s careful and skins hers before grating it.  I just chunk mine into the blender, fill that blender up with shredded ginger, then flatten it so’s it’s easy to break off inside the baggie when frozen.  [Gallon freezer bags work best]  So spang, pull it out of the freezer, break off a piece, and you can put a hefty ginger flavor to anything you please.

This morning I’m having ginger-cranberry oatmeal.  It hits the taste-buds a bit hard the first spoonful, but after that oatmeal becomes a someone you’d like to get to know better.

I’ve come up with a number of other items I’m planning to tell you about, even though there’s probably not anyone else here who’s fanatic about keeping salt ingestion below 2000 grams per day.  There’s stove top pizza, stovetop wheat buns, green chili Swiss cheese omelets [amazingly low sodium] huevos ranchero style.

And so on.  I’m going to try to remember to post some ingredients and methodology as the year rolls out and I find more of them or run new trials on the ones I’ve already invented.

I’ve got to find a replacement for Hatch green chili, by the way.  They had it in the grocery stores [outside them] here during harvest time, and I bought a few pounds to run through the blender and freeze.  But I’m running dry on them.

These were only partly roasted, but Jeanne’s son, Michael, roasted them in an outdoor barbeque for me.  I debated on peeling them and decided it’s time the world found a way to get loose from green chili skins without anything labor-intensive.  So I blended the bejesus out of them and turned out to be right.  They’re great.

Old Jules

 

Getting rid of weevils in oatmeal and flour – rediscovering the past

Hi readers.  Thanks for coming by for a read this morning.

I want to share something I’ve discovered with those of you who cook:

Have you notice that when you bring flour, oatmeal or corn meal home it frequently has weevils already in it?  Do you find it disgusting, annoying, irritating?

Well, here are a couple of things you can do.  First off, put the bag of grain product into the freezer a few days as soon as you get home.  That will keep them from reproducing, eating more of your flour or whatever.

But once you take it back out there’ll be a lot of little bug carcasses dotting things.  Your grandmother would have sifted those out before using the grain product.  Her grandmother would have shrugged, if she noticed them at all, and ignored their existence.

So depending on which generation of grandmothers you want to emulate, you might try one of those methods.  Or you can do what I do to make those dead bugs vanish in a heartbeat.

Flax seed.  Every time you use flour, oatmeal or cornmeal for anything, toss in a tablespoon full or hand full of flax seed.  All those dead or alive weevils will vanish.  I don’t know whether the flax seed eats them, dissolves them, or waves a magic wand and sends them to an alternate reality.

But what’s strange about it is the fact that flax seeds themselves resemble tiny roaches.  Or bugs of some other kind.  Maybe that’s what they are, predatory little bugs going around eating weevil carcasses.

Maybe grandma’s grandma knew that, maybe that’s what she did, too.  A lost old wives tale.

And here I am rediscovering it by modern science.

Old Jules