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The Jew and the Carrot » Blog Archive » Yid.Dish: Cardamom Scented Oatmeal - Voice of the New Jewish Food Movement


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Yid.Dish: Cardamom Scented Oatmeal

by · December 21st, 2008
Personal Story, Recipes

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Slush. Snow. Wind. Cold. It’s been that kind of weekend around here in Brooklyn and – so I’ve heard – in pretty much the rest of the country. Aside from a brief foray outside en route to the gym, and two neighborhood Chanukah parties this evening (including one in my building, to which I didn’t even have to put on a coat!), I spent the entire day in the living room, staring at the gray day out my window and at my gray computer screen while I worked on some writing deadlines. Pretty dreary.

The only thing Yosh and I had stacked in our favor on a day like today was breakfast: cardamom scented oatmeal and organic coffee made in our new pot which, glory of glories, has a timer on it (hello, brewed coffee on Shabbat!). It turns out a warm, hearty, and very affordable, breakfast can really warm up an otherwise gloomy day. It also makes you want to take a nap, which doesn’t help much with the deadlines, but what can you do?

What do you eat on cold, gray winter days?

Recipe below the jump…

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Cardamom Scented Oatmeal
Serves 2

1 cup water
3/4 cup milk
1/8 tsp salt
1 cup rolled oats (not instant)
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground ginger

Suggested garnishes: maple syrup, pecans, raisins, granola, butter, walnuts, chopped apple…you get the idea.

Bring water, milk, salt and spices to boil. Stir in oats and cook for about five minutes over medium heat, or until thickened. Stir occasionally and eat immediately, topped with your favorite garnishes. (My preference: maple syrup, pecans, granola, a sprinkling of raisins, and a little more milk stirred in. Yosh is a little more of a minimalist: syrup and pecans.)

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2 Responses to “Yid.Dish: Cardamom Scented Oatmeal”

  1. Blake Says:
    December 22nd, 2008 at 12:33 pm

    If I were a banana, I would feel seriously diss’ed right now.

    I prefer my oats to be cut by steel (I’m not even sure what that does/means, but I know I like it).

    And I like to throw in a teaspoon or two of crunchy peanut butter just before you’re ready to server. I also use shaved coconut excessively (in anything), pumpkin seeds, and dried/frozen blueberries (when not in season). I think you left out honey as well.

    Lastly, make more than you plan on eating and throw the leftovers in the fridge. Sometimes it’ll even tastes better the second time around. It’s easy to port around in a zip lock bag, and can be eaten without a utensil (seriously, I highly recommend squishing it into your mouth, peferrably in a public place). Or can be used in smoothies, sandwiches, anything really. I kinda have a thing for oatmeal.

  2. Leah Koenig Says:
    December 22nd, 2008 at 12:57 pm

    Nothing against the banana, Blake, but I personally like my “fixins” to pack a little punch and I find that bananas kind of just get lost in the mush. But that’s just me – you should rock your oatmeal however you want! :)

    I love the ziplock bag idea, though. I know what I’m packing for breakfast for my early flight to the food conference tomorrow morning!

    All best,
    L

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