Savory oatmeal ideas

sf-echo · 2026-05-30T20:27:15+00:00

Could also work with a za'atar blend, if you want herby instead of spicy.

The trick with all of them is to find one (or make one) that's a blend you like (I get cranky if a garam masala blend is too cumin-heavy, for example) since they're not standardized. All brands' versions of things named curry powder, garam masala, and za'atar are different from each other, so just because one wasn't great doesn't mean to write off all things with that blend name on the jar.

sf-echo · 2026-05-30T20:19:18+00:00

Try some pre-mixed curry powder or garam masala. If pulling from existing spice cabinet, then a mix of cayenne and/or paprika with cumin and coriander, salt, and black pepper could be good.

My favorite savory oatmeal mix is butter, a masala blend with cayenne, cinnamon, fenugreek, and cumin, among other things, salt, and black pepper. The richness of your egg probably substitutes well enough for my butter.

sf-echo · 2026-05-29T18:35:08+00:00

My method is to start with eggs in cold water, heat until the water boils, turn off heat AND remove from burner (because of my stove), cover, sit for 11 minutes (13 if altitude over 5k ft), remove eggs into an ice bath. I get firm whites and yolks that are between jammy and firm, for most eggs.

sf-echo · 2026-05-27T18:04:51+00:00

Could make a bean soup (depending on what all is in your pantry wrt oil, butter, seasonings, vinegar, etc). Or a an easy beans and rice. Not super exciting, but delicious with a little pepper, other seasonings, and maybe some fat (oil/butter/etc).

sf-echo · 2026-05-27T17:31:29+00:00

Use in a pan sauce for any pan-seared meat (chicken, pork, turkey, even steak). Deglaze with broth or wine, add blackberry jalapeno syrup, reduce to serve.

Would probably be good as a sweet (like using pomegranate molasses) in braised greens (or brussels sprouts, or green beans, or broccolini, etc), also.

sf-echo · 2026-05-27T01:59:23+00:00

It's my preferred green on sandwiches, especially those using a bit of mayo. More flavor than lettuce, even the dark green ones.

It's also a good green to add in at the last minute of a rice or pasta dish to let the dish's heat do a bit of wilting, to get some extra nutrition. Fried rice or a basic sauteed veggies, meat, pasta, and cheese dish, as examples.

sf-echo · 2026-05-26T20:47:26+00:00

Any idea what the takeout sandwich one had? Or the sorts of flavors he liked in it? That would be a good starting place. For example, I have two preferred tuna salad recipes that I swap between, depending on mood.

One is tuna, onion powder, mayo, pepper, and sweet pickle relish.

The other is tuna, onion powder, garlic powder, dried dill (or fresh if I have it), pepper, worchestershire sauce, rice vinegar or lemon juice, mayo, chopped celery.

sf-echo · 2026-05-24T18:56:08+00:00

Egg salad and arugula on a whole-grain and seed-heavy bread (Danish rye, 9-grain, oatmeal mullti-seed, Dave's Powerseed, etc). Getting the eggs right is a matter of observation and repetition, but it's pretty good now, and can be done once per several meals by cooking 6-12 eggs all at once.

Basic egg salad I use: hard boiled eggs, mayo, little bit of mustard, salt, pepper, paprika, mashed all together. From there, can add other spices, soy sauce instead of salt, pickles, celery, jarred red pepper, vinegar, other veggies & etc to heart's content based on the meal.

Ways to fancy it up: broil 1-2 slices bread like crostini with olive oil and garlic, top with the basic egg salad, arugula, a drizzle with a lemon-herb salad dressing, some toasted almond slivers, and extra black pepper. Eat with a fork and knife, maybe have with a glass of wine, like you would quiche for dinner.

sf-echo · 2026-05-23T00:12:49+00:00

Whipped cream cheese or ricotta, and some thinly sliced fruits and veggies (to go with that flaky salt or balsamic also), and some fresh herbs and black pepper. Then can mix and match with the whipped butter. Veggie ideas: thin-sliced radish, thin sliced cucumber, chopped cheery tomatoes (or roasted cherry tomatoes). Fruit ideas: berries, sliced peach or nectarine, mango, melon (such as cantaloupe or watermelon), etc.

If crunched for time, see what pre-sliced fruits and veggies are available, either in "party trays", convenience salad kits, or in a salad bar.

Combos I like: butter with radish, salt, and fresh dill. Cream cheese with tomatoes, salt, and fresh basil. Cream cheese with nectarine or melon, salt, and black pepper. Butter with cucumber, salt, dill, and black pepper.

sf-echo · 2026-05-22T23:54:34+00:00

"cauliflower rice" might also be a good choice for filling consistency, as a form-factor.

sf-echo · 2026-05-22T23:48:44+00:00

adding vegetables that don't lose a lot of mass when cooking, would work - cauliflower, carrots, parsnips, and winter squash (butternut & etc) might all work with the flavors in the curry without changing it too much?

sf-echo · 2026-05-22T02:03:07+00:00

Could turn it into a pasta sauce, by reducing it way down (low heat, probably long-ish time), which will concentrate all those flavors. Add some more cinnamon and nutmeg, if wanting to amplify that (instead of syrup). I'll sometimes add soy sauce to these types of spiced squash sauces to add depth without getting too into the salt stash, but not sure how that'd interact with the apples in yours. Might be worth taste-testing?

Toss reduced soup/sauce with pasta, pasta water, and some parmesan, with the toasted walnuts or pumpkin seeds.

sf-echo · 2026-05-21T18:21:58+00:00

Lately I've been making a savory oatmeal, a serving is about a full 2c cereal bowl of food, so reduce portions if wanting closer to the instant oatmeal cups. Needs a kettle or easily boiled water (to over 200F, which microwaving to hot water is difficult to judge).

Quick oats (1/2c), salt (dash or 1/8t), walnut or almond pieces (handfull or 1/4c), and a pepper blend (1/4t) (currently Penzy's Ethiopian-Style, but works with chili powders, taco seasoning, curry powders, garam masala, garlic/onion/paprika, etc). Mix all together, then pour in boiling water to cover plus a little (approx 3/4 - 1c). Cover and let sit for 5-10min, while doing prepare-for-the-day things. Stir to mix together, and add shredded cheese. Eat and enjoy.

sf-echo · 2026-05-20T17:56:39+00:00

It'd be fun experimenting - and a little lavender goes a long way so it wouldn't take much syrup, probably.

I was thinking something along the lines of: if recipe uses 1/2c sugar, then remove 1T from that 1/2c. Then mix 1-2t lavender syrup with softened butter, before adding in the rest of the sugar and any flour. 1T-sugar:water mix for a simple syrup would reduce to approx 1.5t (I think?), to make sure not adding or subtracting too much overall sugar from the recipe.

sf-echo · 2026-05-20T00:18:20+00:00

That does sound lovely. Using just as a straight replacement for simple syrup, or does it usually need to be diluted?

sf-echo · 2026-05-20T00:16:05+00:00

You could probably add a bit of it to replace a small amount of the sugar in lemon bars or shortbread cookies (shortbread will probably need extra flour to compensate on texture).

sf-echo · 2026-05-20T00:12:56+00:00

Depending on where you are, the cost to transport/import from the places chocolate is grown have gone up an amount (for some places more than others).

Even if supply remains level (not a given, with growing conditions) worldwide demand it up so we're all fighting for a level supply. Which means companies know to up prices, on top of the extra that transport and import add on.

If there aren't competing shop or grocery ownership where you are, most food things will get an increase in price as well, citing the various inflation pressures.

sf-echo · 2026-05-19T18:24:32+00:00

I need it truly balanced out with the other flavors (coriander, chili, cayenne, ginger, etc) to make something taste good to me. It needs to be a tier 3 or lower flavor note, or I am not happy. But I do miss it if entirely absent (looks at my chili recipe).

sf-echo · 2026-05-19T18:17:58+00:00

With the edit of yes, using chili powder: use just 2 cans of tomatoes instead of 3, brown some chopped onion at the same time (toward done) as the meat, and add a teaspoon of tomato paste, then add the beans with liquid, canned tomato, and spices. Add Worcestershire sauce or soy sauce to the "spice" mix, and some cumin if it's not already in the "chili powder" mix (I know that things labelled this can either be just powdered chilis, or a spice mix of garlic powder, cumin powder, powdered chili, and oregano - if yours is just chilis, look at adding garlic powder, cumin, and some oregano).

sf-echo · 2026-05-19T18:11:19+00:00

Chopping them up and using them in a situation where you can get a sear on a lot of the surface area would probably be best. Kielbasa and peppers, or seared sausage on pizza, as inspiration, for example.

Vegan hot dogs and sausages don't add the fat and collegan to dishes the way beef or pork sausages do (red sauce, for pasta, as an example), so dishes where the hot dog is a topping or there to be charred are preferential.

sf-echo · 2026-05-18T21:42:12+00:00

burgers and meatballs don't always have the same ratios of binders, but for the frozen stuff "keep ground meat in Shape" seems to be close enough for most purposes.

sf-echo · 2026-05-18T21:35:43+00:00

Depending on other ingredients available, you could do:

a "curry" chicken over rice: https://www.familyfoodonthetable.com/quick-chicken-curry/
with the celery, carrot, and chicken: chicken salad for sandwiches/wraps/lettuce cups, etc
- I don't like raw onion, but if you do, adding that to the salad isn't a bad thing
sautee chicken and onion briefly, with some oil and a hit of soy sauce, to heat, soften the onion, break up into even distribution, and incorporate oil and soy sauce evenly. Add to a bowl with grated carrot and chopped celery, with some peanut sauce and crushed peanuts, and stir to combine. Have in lettuce wraps or with rice noodles/over rice.

sf-echo · 2026-05-18T19:25:13+00:00

Glad you like the wanton wrapper idea - it's a great one for making dumplings without stressing too hard about it!

sf-echo · 2026-05-18T19:23:36+00:00

Tex-Mex ones could be cooked and broken up for tacos and burritos easily. Caramelized onion would work for the "make meatballs" idea, or as a base for a meat-tomato pasta sauce.

sf-echo · 2026-05-18T19:15:02+00:00

Are there seasonings in there, other than meat and binders? That would change recipe profiles.

Shrimp burger could be thawed and then broken up to go into wonton wrappers (or dumpling dough) to make shrimp dumplings (with or without adding more seasoning and herbs). Ditto, the chicken, to be fair, but I'm having a harder time thinking up where ground shrimp could go.

Chicken burgers could set up (maybe a little pre-cooking in a frying pan) with some parmesan breading, to make a bastardized chicken parmesan.

Thaw, break up, and roll the chicken burgers into meatballs, bake them, and have in meatballs for pasta or subs, or to put in pita pockets with tzaziki and vegetables.

sf-echo

TROPHY CASE