2 teaspoons onion powder.
Raid your leftovers.If you’re new to savory oatmeal, get ready!
Likening your oats to other soft, spoonable cooked grains like congee or polenta instantly unlocks their savory potential, inspiring myriad topping ideas beyond brown sugar and cinnamon.Think scallions, soy sauce, and a boiled, fried, or.or fresh chiles,.
, cheese, cooked greens; tomato sauce, roasted eggplant, tahini … the possibilities really are endless.. And in this regard, remember that oatmeal is an extremely efficient receptacle for odds and ends that otherwise might go to waste.That little tub of leftover Chinese takeout, the lingering cup of roasted vegetables, or spoonful of wilted greens?
Put ‘em on your oats.
Then complement those flavors just as you would at the dinner table, with good olive oil or chile oil, flaky salt and freshly ground black pepper, a spritz of lemon or vinegar, a dusting of hard cheese… you get the idea.Yarborough puts it simply.
“It does not matter at all what color eggs you choose.”After holiday gatherings, dinner parties, or a particularly fancy snack dinner, you might have acquired some lonesome leftover ends of salami and prosciutto, or hunks of country ham.These odd shaped pieces and ends are not quite enough for another beautiful charcuterie board, but should never be thrown away,.
Instead, these bits of cured meat are destined to become part of pasta night with this recipe for.Pasta with Salumi Bolognese.
(Editor: New Makeup)