Dei'ah veDibur - Information & Insight

A Window into the Chareidi World

24 Cheshvan 5760 - November 3, 1999 | Mordecai Plaut, director Published Weekly








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Home and Family
Feeling Your Oats - Oatmeal, as Bubby (I) Made It

by Yaffa Shepsel

Oats, or `quaker', as the Israelis call it, gets its Hebrew name after the round cardboard Quaker Oats container depicting the `chossid', pardon me, Puritan Quaker, holding a box of Quaker Oats, with a Quaker holding a smaller box with a Quaker holding a smaller box... you remember the picture?

Oats are the most healthful grain, being the least processed and containing the `germ,' or essence, which is often extracted from other grains in the processing, like polished rice and processed bread and even farina. Oats IS the germ. It is chock full of iron, minerals and fiber, and prepared as oatmeal, is an excellent way to start the day if you don't have time to wash for bread.

It has been proven that children perform considerably better in school, in classroom and in tests, when they have eaten a good breakfast. Mothers, probably, too. And no dry breakfast cereal can beat oatmeal.

Oatmeal comes in pre-cooked tins or in plastic bags, as raw rolled oats, by far more economical. It can be bought in the open market, shuk, and if it is too large, can be quickly milled on the `pulse' button of your food processor or in your blender for quicker cooking.

Make a huge potful of cereal, during the coming winter mornings, and watch it go! For easy cooking, warm up water in a saucepan and add checked oats plus farina and salt. Cooking in water prevents scorching. Plenty of milk can be absorbed after it boils. (This is not a recipe, so you'll have to arrive at your optimum measurements for the consistency you like.) Farina can be bought cheaply, unprocessed, in large kilo bags, like flour, or smaller packages of 100 grams. This is the best kind. Oats do not need extensive checking, but farina does not keep as well, and it might be better to buy fresh small bags if you don't have storage space in your freezer.

The farina thickens the oatmeal. Stir in the cereals and bring to a boil, then lower the fire to simmering, stirring occasionally. At this point, you can add milk, enough to reach your desired consistency.

Your cereal should be ready in less than five minutes. Add some butter, if you like, and more milk now to cool it off. Let the children pour on sugar themselves, or shake on some cinnamon, pour some maple or chocolate syrup, even ketchup! Don't laugh until you try it. If you don't want it sweet, ketchup is a great flavoring!

If you like this cereal, you may want to combine oats, farina and salt in a plastic container, ready for quick breakfast cooking.

OATS are an excellent thickener for soups. Add at the final stage, 2-3 tablespoons, and cook another 3-4 minutes.

To your Good Morning health!


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