(Adapted from: Worts Recipe by Jack Monroe from Cooking on a Bootstrap)
As you will see in subsequent posts, getting a Toaster / Convection Oven (TCO) has thrown me into a tizzy trying to find recipes for the TCO.
Anyway, in the midst of my research, I bought a Kindle version of Jack Monroe’s Cooking on a Bootstrap.
Jack has found the secret to writing a good cookbook, include personal and historic stories of life and food with the various recipes.
Jack is clear about how she creates her recipes and where she finds her sources of information and inspiration. So, when I found her Worts recipe, a 200+ year old recipe, they found in British Library, I was intrigued on many levels.
The recipe features oats.
Anyway, as I read the recipe, I thought this might make a good Mug recipe. So, I thought, I’ll cut the recipe in half and make a mug meal.
While I had used an online Metric Converter to translate the grams and milliliters into ounces, when I went to the kitchen, I forgot to halve the recipe, but after some messy maneuvers, I made a mug of hot oats with spinach and spices and it’s pretty good.
I have so few oat recipes, I am happy to add one more to my repertoire.
Because I follow a GERD-friendly diet, I use onion powder instead of onions, for me this works with no acid reflux issues.
Also, hot sauce in a recipe seems ok, but if it’s in a sauce used to top food, that’s hard on my stomach.
But, too much of a good thing may set it off, so I try to use onion powder, hot sauce and ground black pepper and other GERD-Unfriendly ingredients sparingly.
Bouillon, Bullion, Billion… one letter can make a difference. I’d love to have a Billion Bullions but you can’t cook with them like you can with Bouillon.
1/2 TBspn onion powder
3.5 oz dry oats
1 bouillon cube
13.5 oz of water
3.5 oz or a dessert bowl full - frozen spinach
1 Tsp lime juice
3-5 dashes of hot sauce (To make this #GERD-friendly, do not use hot sauce)
S/P to taste
Put oil in a 16 oz coffee mug.
Add onion powder.
Microwave 30 seconds on high.
Put water into a microwavable measuring cup.
Add bouillon cube.
Microwave 2 minutes on high to dissolve cube.
Put spinach into a microwavable dish.
Microwave spinach 2 minutes on high to soften.
Add oats to coffee mug.
Add bouillon water.
Mix and stir well.
Place a saucer under the coffee mug to catch spillover.
Bring to a boil.
Here’s the problem. Because I did not halve the recipe, the mixture overwhelmed the 16 oz mug. I had to remove half the contents and put it into another bowl while I microwaved the rest for 3-5 minutes on high.
Then, I added the bowl of mix back into the mug and microwaved for about 2 minutes. There was some spill over.
By this time, the mixture had thickened.
If necessary, continue microwaving the mixture for a 1 minute or 2 more to thicken.
When done, I added lime juice, hot sauce and some ground black pepper and stirred the mixture thoroughly.
I like it. In the future, if I halve the recipe, I think it will be fairly easy to make.
I made another Mug O'Hot Oats and Spinach.
This time I halved the recipe, used chicken bouillon (the previous recipe used tomato bouillon), and less hot sauce. It turned out great. Both recipes are good but I like this one, today.
I can see I am going to make this recipe alot.