once again, i've changed jobs. gosh i have a terrible track record with employers. not because i am not a hard worker or broken any rules. i just hate being an employee and i am to stubborn to put up with bull from figures of authority. being an employee is such a powerless state of being - especially for at-will employers. i've had the walk of shame with my cardboard box full of belongings after being let go from an office job. i've returned from an approved vacation to find that my employer went ahead and replaced me while i was away. i've had an employer fire me for refusing to attend scientology trainings. no, i'm not joking. but alas, until i can fully support myself through self-employment endeavors, i will continue to work as an employee. long story short, i am grateful to have found a new job that i really enjoy at a wonderful restaurant here in seattle. i wear almost every hat in the restaurant, which is lively and entertaining. and it creates a sense of pride in the food i cook and serve there. but sometimes i catch myself wanting to geek out about food with customers to the point of suggesting they go away and try a new restaurant or wanting to suggest a recipe that they must try. this recipe popped into my head while i was chatting with a gal about oats, but i held my tongue. maybe she will randomly find this post, and will know it was directed at her. but if not, heck, you can enjoy it just as well! savory oats - similar to grits, but actually has some nutritional value... true comfort food, yet oh so nourishing. enjoy!
savory oats with poached egg - servings: one hearty meal
1/2 cup steel cut oats (gluten free if you prefer)
1 1/4 cup water
1 handful spinach
1 tablespoon ghee or butter
2 tablespoons parmesan shavings
1 handful cherry tomatoes
few springs of parsley
salt and pepper
bring two inches of water to boil in a small sauce pan. once it comes to a boil, lower the temperature back to a low simmer so that there are gentle little bubbles. crack an egg into a small cup. then start to stir the water with a large spoon to start a whirl pool motion. stop stirring for a second and lower the egg into the water from the cup, gently! the whirl pool will help keep your egg whites together. let cook for a few minutes and then scoop out the egg with a slotted spoon. test it with your finger for done-ness. if you want it firmer, plop it back in for a minute or two. cook to your desired firmness. then let the egg rest back in the cup until your are ready to serve it. empty the water from the pan and measure the oats and water into the same pan. bring to a simmer and then reduce heat to simmer for 15 minutes or until fully cooked but not complete mush. once done, add spinach, 1 tablespoon of cheese, salt and pepper and stir for another minute until the spinach wilts. serve warm with fresh tomatoes, herbs, more cheese and the poached egg. *if you don't like the idea of your egg just hanging out for 15 minutes while you cook your oats, you could do this in two separate pots and the timing usually works out to be the same length... just more dishes.
mini bonus recipe: black tea with honey, chilled, served with orange peel is a delicious beverage at any point on a summer day. so delicious.