Monthly Archives: October 2012

Porridge with sautéed apples and raisins

With the cold weather approaching, I started making things that will warm-up the body.  Winter is the time best for warming up dishes such as porridge, soup etc.  Also with Sandy churning and slashing all over NJ and NYC, office is closed and I was wondering what to make for break-fast that will be quick but delicious.  So I came up with this idea of oats with sautéed apples. 

Sautéing apples in butter with brown sugar gives it a nice flavor and make the juice to come out.  Oats are one of the most nutritious cereals and it provide energy and warms up the body.

Ingredients:

  • 1 cup old fashioned rolled oats
  • 1 ¾ cup water
  • ½ cup milk
  • 1/8 teaspoon salt
  • 1 small apple (preferably granny smith)
  • 1 teaspoon butter
  • 1-2 teaspoons brown sugar (preferably dark brown sugar)
  • 1 tablespoon raisins
  • 1 tablespoon chopped walnuts
  • 1/4 teaspoon cinnamon

Method:

For the topping:

  • Peel and core apple.  Slice it and then cut into about 2-3 pieces diagonally
  • Add butter to a skillet and once it starts sizzling, add chopped apples and brown sugar and cook for about 3-4 minutes or the apples are soft outside and still firm inside.  Make sure the apple does not become mushy.  Do not cover while cooking apples
  • Add half of the ground cinnamon and raisins and mix well.  Leave aside.

To Cook the Oatmeal porridge:

  • Bring water to a rolling boil in an uncovered sauce pan
  • Add oatmeal and cook until half done about 5 minutes on a medium-low flame.
  • Add milk and cook for another 2-3 minutes or until cooked and creamy, stirring frequently.
  • Transfer porridge into two bowls.
  • Add half of the apple mixture into each bowl.
  • Top with walnuts and sprinkle with remaining cinnamon
  • Serve hot
  • Serves 2