The Culinary Connoisseur
Heart Healthy Oats
17
Dec
Dec
Yes, deep-fried foods on Chanukah are wonderful but
moderation is the key to a healthy lifestyle. So let’s get our eating habits
back in shape with some healthy choices.
moderation is the key to a healthy lifestyle. So let’s get our eating habits
back in shape with some healthy choices.
Oats werebrought to the New World in 1602 by exploring sea captains. But it wasn’t until the early 1900s that
oatmeal became a major ingredient in the American diet when the Quaker Oat
Company began selling rolled oats. These
oats are steamed and rolled flat to cook quickly. This form of oats was easier and quicker to
prepare and became a staple for breakfast.
The Quaker Oats Company became famous for their distinctive cardboard
canister with its red, white and blue label.
In 1908 they printed the first recipe for “Oat Cakes” on the canister to promote
sales.
Daily
consumption of a bowl of oatmeal can lower blood cholesterol. In fact, research shows
eating oats is linked to an average
7% drop in LDL cholesterol. The fiber in oatmeal also helps you feel
full and eat less later on during the day. Fiber also eases constipation and helps control blood sugars.
consumption of a bowl of oatmeal can lower blood cholesterol. In fact, research shows
eating oats is linked to an average
7% drop in LDL cholesterol. The fiber in oatmeal also helps you feel
full and eat less later on during the day. Fiber also eases constipation and helps control blood sugars.
Eating oatmeal with no sugar added is, of course, the
most beneficial. But if you are like most mothers, you need to sneak it into
your kids’ diets. This one is sure to be a hit!
most beneficial. But if you are like most mothers, you need to sneak it into
your kids’ diets. This one is sure to be a hit!
2 cups fat-free milk
1 cup quick-cooking oats
1 large ripe banana, sliced
2 teaspoons brown sugar
1 teaspoon honey
1/2 teaspoon ground cinnamon
In a small saucepan, bring milk to a boil; stir in oats.
Cook over medium heat for 1-2 minutes or until thickened, stirring
occasionally.
Cook over medium heat for 1-2 minutes or until thickened, stirring
occasionally.
Stir in the banana, brown sugar, honey and cinnamon.
Divide among three serving bowls. Serve with additional milk and cinnamon if
desired.
Divide among three serving bowls. Serve with additional milk and cinnamon if
desired.
The first
oatmeal cookie recipes contained just one half cup of oatmeal; almost an
afterthought. During the Second World
War, when wheat was in short supply, oatmeal cookie recipes were adapted to
take advantage of plentiful oats. Over the years oatmeal cookies have continued
to change and adapt to the times with the addition of chocolate chips or chunks,
dried fruit and nuts.
oatmeal cookie recipes contained just one half cup of oatmeal; almost an
afterthought. During the Second World
War, when wheat was in short supply, oatmeal cookie recipes were adapted to
take advantage of plentiful oats. Over the years oatmeal cookies have continued
to change and adapt to the times with the addition of chocolate chips or chunks,
dried fruit and nuts.
1 cup vegetableshortening (you can substitute canola oil but the texture will be a bit
different)
½ cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking soda
3 cups old fashioned oats
1 cup craisins or chopped walnuts
1 cup cinnamon
chips
Cream together shortening, and sugars. Beat in eggs one at a time, and then
stir in vanilla.
chips
Cream together shortening, and sugars. Beat in eggs one at a time, and then
stir in vanilla.
Combine flour,
cinnamon and baking soda. Stir into the creamed mixture. Mix in oats. If you
are using nuts or raisins, mix into dough, combining well. Cover, and chill
dough for at least one hour.
cinnamon and baking soda. Stir into the creamed mixture. Mix in oats. If you
are using nuts or raisins, mix into dough, combining well. Cover, and chill
dough for at least one hour.
Line 2 cookie
sheets or jelly roll pans with parchment paper. Preheat the oven to 375 degrees
F. Grease cookie sheets. Scoop the dough into balls using a medium cookie
scoop. Place 2 inches apart on cookie sheets.
sheets or jelly roll pans with parchment paper. Preheat the oven to 375 degrees
F. Grease cookie sheets. Scoop the dough into balls using a medium cookie
scoop. Place 2 inches apart on cookie sheets.
Bake for 8 to
10 minutes in preheated oven. Allow cookies to cool on baking pan for 5 minutes
before transferring to a wire rack to cool completely.
10 minutes in preheated oven. Allow cookies to cool on baking pan for 5 minutes
before transferring to a wire rack to cool completely.
3/4 cup all –purpose flour
¾ cup whole wheat flour
3/4 cup light brown sugar
1 teaspoon cinnamon
2 sticks cold margarine, cut into pieces (trans fat-free)
2 cups oats
1 cup raspberry jam
Pre-heat the oven to 375 degrees F. Combine the flours,
brown sugar, and cinnamon in a food processor and briefly combine. Add the cold
margarine and mix until a dough forms. Place the dough in a bowl and knead in
the oats until well combined. Reserve 3/4 cup of the dough and press the
remainder into a parchment lined and greased 13-inch x 9-inch pan. The dough may
seem too crumbly, but after a few minutes of working with it, it will evenly
press into the pan.
brown sugar, and cinnamon in a food processor and briefly combine. Add the cold
margarine and mix until a dough forms. Place the dough in a bowl and knead in
the oats until well combined. Reserve 3/4 cup of the dough and press the
remainder into a parchment lined and greased 13-inch x 9-inch pan. The dough may
seem too crumbly, but after a few minutes of working with it, it will evenly
press into the pan.
Spread the jam evenly over the top of the crust and
sprinkle the reserved dough on top of the jam.
Bake for 20-25 minutes, until golden. Cool completely in the pan on a rack,
then lift the parchment out of the pan and cut into bars. Store either in an
airtight container at room temperature or in the refrigerator. The bars can
also be wrapped individually in plastic wrap and frozen in a plastic bag.
sprinkle the reserved dough on top of the jam.
Bake for 20-25 minutes, until golden. Cool completely in the pan on a rack,
then lift the parchment out of the pan and cut into bars. Store either in an
airtight container at room temperature or in the refrigerator. The bars can
also be wrapped individually in plastic wrap and frozen in a plastic bag.