Favorite hot cereals

[frugal-one]

Just got back from Puerto Rico and had Puerto Rican Breakfast Custard Maizena that was lovely! They must have used coconut milk for part of it! Also had a cornmeal breakfast cereal. It was good but not as good as the custard.

http://allrecipes.com/recipe/puerto-rican-breakfast-custard/
http://allrecipes.com/recipe/cornmeal-mush/

Also, routinely make baked oatmeal with nuts and fruit that we LOVE! I used make cream of wheat too.

What are your favorite hot cereals?

[Francie]

I like cooked oats (for some reason, we never called it "oatmeal"; just oats) with chopped/minced veggies, and chopped walnuts, and coconut nectar for sweetener. Oh yeah, and a bit of salt, of course. Same with cream of rice.

[Reyes]

Oatmeal. I've had it almost every morning for the past 5 years or so. Oatbran for the 5 years prior:-)

[JaneV2.0]

I like the sound of that breakfast custard. I rarely eat cereals, but I've made tasty hot breakfasts from ricotta or cottage cheese, eggs, and chia seeds or chopped nuts.

[Tussiemussies]

I like to eat oatmeal at various times of the day. I usually eat yogurt with frozen fruit for breakfast. There was quite awhile when I would make cornmeal mush and loved it. Not something I think most would like. I haven't made anything with cornmeal since it is all GMO. I have to find some organic cornmeal! Used to eat some other tasty things for breakfast but now thst I am appoximately 90% vegan, the yogurt I have to start making with non-dairy milks, I don't eat them anymore.....

[libby]

Oatmeal with natural peanut butter or almond butter stirred in then mixed with berries. Every single morning and I never get sick of it.

[Birdie]

I mostly cook old fashioned oatmeal with cinnamon and add applesauce and sugar. I also have a multigrain mix that I make with oat groats, rye, brown rice and a few other grains. I cook it in the crock pot and add cinnamon and applesauce to that also. Since it takes a few hours in the crock pot, I only make it once a month or so. I make enough for 4 or 5 days at a time and eat it all week.

[IshbelRobertson]

Traditional Scots porridge here.

Steel cut oats, not the rolled stuff, cooked half and half, water/milk and a pinch of salt. In the bowl, cover with a wee drop of milk, not enough to cover the top, sprinkle with a little salt.

Hate fruits or sugars or honey on porridge, although my husband like to forego the added salt and add banana slices to his bowl.

[catherine]

My great-aunt used to eat Cream of Wheat every morning--I never was into that. My favorite is oatmeal, with Vermont maple syrup and blueberries on top

[Rogar]

In my humble opinion steel cut oats are the way to go. Topped with a dab of butter and real maple syrup. Sometimes I fry or poach an egg and put it on top, which may sound odd, but is pretty good.

[catherine]

In my humble opinion steel cut oats are the way to go.

For you steel-cutters (Rogar and Ishbel), aren't steel cut oats more of a hassle to cook? Can you tell me how you cook them, and how long it takes? I've always been put off by a perception (maybe wrong) that steel cut oats take a long time to cook vs rolled oats.

[lessisbest]

MAKE YOUR OWN….. Commercial cereal products are the biggest rip-off in the grocery store! There is approximately 16-cents worth of grain in a box of “cereal”. Make your own for the biggest bang for the buck, as well as improved nutrition. I make both hot and cold cereal products from whole grains/seeds/beans, and pulp from making nut milk. Before going gluten-free I made a high-protein “cereal” with wheat gluten.

I have a Marga Mulino Flaker Mill (http://margamulino.com/) and make my own flakes from a large assortment of whole grains, as well as make coarsely chopped grains (similar to steel-cut). Make your own multi-grain mixtures similar to 5-grain, 7-grain, etc. With my Corona Corn Mill I make cornmeal and corn flour, as well as making “Cream Of” rice, barley, wheat, rye, buckwheat….. cooked cereal products.

Tip: Once you coarsely mill whole grain for cooked cereal or cereal blends, be sure to sift out the small particles/flour before using it. If you leave the flour in you will end up with cooked paste, instead of cereal.

Using whole wheat berries, you can make your own bulgur and cracked wheat. You can also use other grains for bulgur and cracked grain. Be sure to sift out the small particles/flour when making those as well

Flakes cook quicker than whole grains, but you can also cook whole grains for cereal. You can cook wheat berries in a slow-cooker, or passive methods like a Thermos bottle or a non-electric Thermal Cooker, or another passive method is in a Wonder Oven (http://prepared-housewives.com/alternative-cooking-wonder-oven-2/ - I’ve made 20 of these and gave most of them away as Christmas gifts). I try to use sprouted and dried grains for improved nutrition for flakes, and sprouted grain is easier to digest. If I don't sprout first, then I soak before using whole grains as much as possible. I try to follow the “Nourishing Traditions” methods for preparing grains/nuts/seeds to avoid difficult to digest phytic acid. Soaking or sprouting neutralize phytic acid.

Years ago the oatmeal box included instructions for soaking the oats overnight. It not only cuts cooking time down, but it also makes it easier to digest. Oats contain more phytates than almost any other grain, so proper preparation is important, especially if you eat oats frequently. Any grain you can soak or ferment will be beneficial, and these are the traditional methods used.

I like this recipe, which can be eaten cold (nice in the summer) or you can heat it for hot oatmeal. The nice thing about this method, you don't have a pan to wash! You will also find any number of variations of this recipe on-line.

OVERNIGHT OATMEAL
(source: Secrets of Salt-Free Cooking - Jeanne Jones)

Makes 5-cups [Mix it in a 1/2-gallon canning jar.]

2 cups old-fashioned rolled oats
1/2 c. chopped almonds
1 c. chopped raisins (can use other dried fruit)
1 t. ground cinnamon
3 c. water

Combine all ingredients, except water, in a mixing bowl and mix well. Add the water, mix again, cover and refrigerate overnight before serving. It is even better if you wait 2-3 days before serving. [Microwave it if you want hot oatmeal.]

[lessisbest mini-version:]
¼ c. Quick Cook Steel Cut Oats (Aldi) – OR ¼ c. Old-Fashioned Oats
1 T. buckwheat cereal (optional)
¼ c. dried cranberries, OR dried cherries or dried blueberries
¾ t. chia seeds
¼ c. coarsely chopped almonds
¾ t. cinnamon
1 oz. kefir, whey or yogurt in a ½ cup measure and fill the remaining ½ c. with water.

Mix together in a pint canning jar and let soak overnight, or up to several days (refrigerated). You can heat it in a microwave or eat it cold.

[frugal-one]

MAKE YOUR OWN….. Commercial cereal products are the biggest rip-off in the grocery store! There is approximately 16-cents worth of grain in a box of “cereal”. Make your own for the biggest bang for the buck, as well as improved nutrition. I make both hot and cold cereal products from whole grains/seeds/beans, and pulp from making nut milk. Before going gluten-free I made a high-protein “cereal” with wheat gluten.

I have a Marga Mulino Flaker Mill (http://margamulino.com/) and make my own flakes from a large assortment of whole grains, as well as make coarsely chopped grains (similar to steel-cut). Make your own multi-grain mixtures similar to 5-grain, 7-grain, etc. With my Corona Corn Mill I make cornmeal and corn flour, as well as making “Cream Of” rice, barley, wheat, rye, buckwheat….. cooked cereal products.

Tip: Once you coarsely mill whole grain for cooked cereal or cereal blends, be sure to sift out the small particles/flour before using it. If you leave the flour in you will end up with cooked paste, instead of cereal.

Using whole wheat berries, you can make your own bulgur and cracked wheat. You can also use other grains for bulgur and cracked grain. Be sure to sift out the small particles/flour when making those as well

Flakes cook quicker than whole grains, but you can also cook whole grains for cereal. You can cook wheat berries in a slow-cooker, or passive methods like a Thermos bottle or a non-electric Thermal Cooker, or another passive method is in a Wonder Oven (http://prepared-housewives.com/alternative-cooking-wonder-oven-2/ - I’ve made 20 of these and gave most of them away as Christmas gifts). I try to use sprouted and dried grains for improved nutrition for flakes, and sprouted grain is easier to digest. If I don't sprout first, then I soak before using whole grains as much as possible. I try to follow the “Nourishing Traditions” methods for preparing grains/nuts/seeds to avoid difficult to digest phytic acid. Soaking or sprouting neutralize phytic acid.

Years ago the oatmeal box included instructions for soaking the oats overnight. It not only cuts cooking time down, but it also makes it easier to digest. Oats contain more phytates than almost any other grain, so proper preparation is important, especially if you eat oats frequently. Any grain you can soak or ferment will be beneficial, and these are the traditional methods used.

I like this recipe, which can be eaten cold (nice in the summer) or you can heat it for hot oatmeal. The nice thing about this method, you don't have a pan to wash! You will also find any number of variations of this recipe on-line.

OVERNIGHT OATMEAL
(source: Secrets of Salt-Free Cooking - Jeanne Jones)

Makes 5-cups [Mix it in a 1/2-gallon canning jar.]

2 cups old-fashioned rolled oats
1/2 c. chopped almonds
1 c. chopped raisins (can use other dried fruit)
1 t. ground cinnamon
3 c. water

Combine all ingredients, except water, in a mixing bowl and mix well. Add the water, mix again, cover and refrigerate overnight before serving. It is even better if you wait 2-3 days before serving. [Microwave it if you want hot oatmeal.]

[lessisbest mini-version:]
¼ c. Quick Cook Steel Cut Oats (Aldi) – OR ¼ c. Old-Fashioned Oats
1 T. buckwheat cereal (optional)
¼ c. dried cranberries, OR dried cherries or dried blueberries
¾ t. chia seeds
¼ c. coarsely chopped almonds
¾ t. cinnamon
1 oz. kefir, whey or yogurt in a ½ cup measure and fill the remaining ½ c. with water.

Mix together in a pint canning jar and let soak overnight, or up to several days (refrigerated). You can heat it in a microwave or eat it cold.

WOW...LESSISBEST!!! I definitely will be trying this. Do you have any books to recommend other than (source: Secrets of Salt-Free Cooking - Jeanne Jones)? My library does not have this book. Is it one you would recommend to buy? Also, I will be checking to see where I can get whole grains. I do have a Vitamix and am getting books on how to use that for making flour too.

Also, never thought of adding vegetables to oatmeal. Francie what veggies do you add and do you cook them prior to adding?

Thanks for all the input!!!!!!!

[lessisbest]

WOW...LESSISBEST!!! I definitely will be trying this. Do you have any books to recommend other than (source: Secrets of Salt-Free Cooking - Jeanne Jones)? My library does not have this book. Is it one you would recommend to buy? Also, I will be checking to see where I can get whole grains. I do have a Vitamix and am getting books on how to use that for making flour too.

Also, never thought of adding vegetables to oatmeal. Francie what veggies do you add and do you cook them prior to adding?

Thanks for all the input!!!!!!!

Are you wanting books about using whole grains? "Secrets of Salt-Free Cooking" (1979) is about low-sodium cooking, not grains per se.

You need the DRY BLADE CONTAINER for dry, hard, materials, such as grain, not the wet blade container it comes with. Keep in mind, a Vitamix won't do all grains. I'd suggest a Nutrimill for milling grain over a Vitamix any day if you are interested in milling your own grains/seeds/beans.

Try to find grain as close to home as possible to avoid shipping costs. For instance, I purchased wheat from a local grain mill (red and white hard winter wheat), and I could find Wheat Montana Wheat at Wal-Mart in 25# bags (both red and white hard spring wheat). If you are interested in milling soft wheat for pastries/cakes/quick breads, I purchased that from Bob's Red Mill. An on-line source that only charges $4.99 per order and has a good selection of whole grains is Honeyville Grain (http://shop.honeyville.com/).

If you could be a little more specific about what you are interested in, I'm sure I can suggests any number of books. I teach classes about using whole grains and milling and would be happy sharing any information and recipes. :)

[Rogar]

For you steel-cutters (Rogar and Ishbel), aren't steel cut oats more of a hassle to cook? Can you tell me how you cook them, and how long it takes? I've always been put off by a perception (maybe wrong) that steel cut oats take a long time to cook vs rolled oats.

I cook steel cut oats at a simmer for about 25 minutes. They do require a little attention just so they don't boil over or stick to the bottom. I reduce the heat about half way through and give them a stir toward the end. That's about it. I've never tried using a milk and water mixture like Ishbel and will try it. About one part oats to 3 or 4 parts liquid.

[IshbelRobertson]

I soak the oats overnight. I then nring to the boil and then simmer in the milk/water for about 30 minutes, sometimes it will take up to 40 minutes.

[steve s]

I make a weeks worth of steel cut oatmeal in the crockpot every Sunday night. Easy to store in refrigerator and microwave what we want every morning. It makes a pretty good base for leftover veg and bits of meat for a lunch as well.

I will never go back to rolled oatmeal.

[Francie]

Frugal-one ... I chop up carrots, broccoli, and cauliflower in my food processor (separately) to a small-ish size -- maybe a bit smaller than a wheat or rice grain, but not tiny, depending on how they turn out -- and then mix them together and freeze them and add them when I'm cooking my cereal. A good amount, actually. I like seeing the orange and white and green bits! I like my rice and oat cereal to be a bit "crunchy" so I also add chopped walnuts. Now and again I throw in chia, flax, and/or hemp, as well. So the oats and/or rice are mostly a carrier for the other stuff, it seems :) . And I like the coconut nectar as a sweetener. Yeah, it turns everything DARK, but that's OK. Oh yeah, I usually also add chopped up spinach or kale or other greens as well.

I make a biggish batch of all this (except the coconut nectar and the greens) and keep it in the refrigerator and eat it when I want. I don't really LIKE to cook, so if I can fix a batch once and eat it for a week or longer, I'm all for it! DH is in charge of his own breakfast, and wants nothing to do with my "stuff" ...

[Azure]

I really like Cream of Wheat but I don't eat it often enough to use up a whole box. Could I freeze it, do you think?

I have made a baked oatmeal and ate it over the course of a week. When I tried it the first day I didn't like it much. But the next day it was really good! hmmm Maybe I'll make some tonight!

[pony mom]

Maypo!!! My favorite way is with water and add some flax seeds and/or chia seeds and a bit of maple syrup. Since I'm trying to cut back on the syrup, I'll add just a bit of xylitol for sweetness.

Also love Farina but haven't had it since I've given up wheat and most grains. There is a gluten-free version made with brown rice by Bob's Red Mill but I haven't tried it yet.

[seedycharacter]

Azure, I got curious about Cream of Wheat's ingredients and found this: "Cream of Wheat is an enriched hot cereal with a smooth texture and mild flavor that was first manufactured in the United States in 1893. It is also known as farina and is made from the coarsely ground whole-wheat kernel, removing the bran, leaving the inner core and some of the wheat germ. Served with nonfat milk, Cream of Wheat is a healthy breakfast for all ages." Since it has wheat germ (highly perishable), I would definitely freeze it. (I freeze all of my whole grains and refrigerate all of my oils.) Since they remove the bran, I would add some flax or chia or hemp seeds or berries to it to add fiber. Yum!

[lessisbest]

I really like Cream of Wheat but I don't eat it often enough to use up a whole box. Could I freeze it, do you think?

I have made a baked oatmeal and ate it over the course of a week. When I tried it the first day I didn't like it much. But the next day it was really good! hmmm Maybe I'll make some tonight!

Yep, you can freeze Cream of Wheat. I would put it in a canning jar, or vacuum-seal it with a FoodSaver, so it doesn't absorb freezer odors. There are also recipes, other than cooked cereal, you can use Cream of Wheat in. http://www.creamofwheat.com/ click on "recipes" at the top of the page. :idea:

[Azure]

Thank you so much lessisbest & seedycharacter. Guess I'll be buying some cream of wheat next payday :)

[frugal-one]

If you could be a little more specific about what you are interested in, I'm sure I can suggests any number of books. I teach classes about using whole grains and milling and would be happy sharing any information and recipes. :)

Lessisbest....Thanks so much for the offer of help!! I am just beginning to use/make whole grain flours and cereals. I am starting by trying new hot cereals and, perhaps, grinding (with VitaMix) a few grains to make muffins or bread. I haven't done too much yet but am in the learning phase.

Think I will buy some cream of wheat too. Some of those recipes look really good!... thanks again... Lessisbest!

[jp1]

MAKE YOUR OWN….. Commercial cereal products are the biggest rip-off in the grocery store! There is approximately 16-cents worth of grain in a box of “cereal”. Make your own for the biggest bang for the buck, as well as improved nutrition. I make both hot and cold cereal products from whole grains/seeds/beans, and pulp from making nut milk. Before going gluten-free I made a high-protein “cereal” with wheat gluten.



I am going to try your recipes too. SO and I were at some friends' for brunch a few months ago and had the best waffles ever. SO got the (totally homemade) recipe and has been making them for me almost every weekend. A little more work, but way cheaper and way better than a mix. I have no doubt that your recipes will be better too.

[lessisbest]

Lessisbest....Thanks so much for the offer of help!! I am just beginning to use/make whole grain flours and cereals. I am starting by trying new hot cereals and, perhaps, grinding (with VitaMix) a few grains to make muffins or bread. I haven't done too much yet but am in the learning phase.

Think I will buy some cream of wheat too. Some of those recipes look really good!... thanks again... Lessisbest!

Check the public library for "The Splendid Grain" by Rebecca Wood. My copy is in tatters from use.

This video and book go hand-in-glove, but you may find the book at the library.
"The Amazing Wheat Book" by LeArta Moulton
"Quick Wholesome Foods" by Rita Bingham & LeArta Moulton http://www.popscreen.com/p/MTA0Nzc1ODIz/Amazoncom-The-Quick-Wholesome-Foods-Video-VHS-Rita-Bingham-LeArta-

"Natural Meals in Minutes" - by Rita Bingham

I have at least 100 books on whole grains, but the ones above are my favorites.

A favorite cookie recipe: Whole Wheat Sugar Cookies - http://nationalfestivalofbreads.com/recipes/whole-wheat-sugar-cookies

[frugal-one]

Lessisbest ... I did order "The Splendid Grain" by Rebecca Wood from the library. They do not have the others but while looking I found another book by Rita Bingham that looks very interesting. It shows different things to do with beans... including breakfast and how to grind beans into flour. Click on TOC.... http://www.linkcat.info/cgi-bin/koha/opac-detail.pl?biblionumber=354206

The cookie recipe looks great too! My... you sure are a wealth of information. I am SO glad you joined these boards and are willing to share your expertise! Thanks again.

[TVRodriguez]

I make a weeks worth of steel cut oatmeal in the crockpot every Sunday night. Easy to store in refrigerator and microwave what we want every morning.


I do almost the same. A cup of steel cut oats goes in the rice cooker with 2.5 cups of water, then I press the "brown rice" button. When it beeps, I stir it, and then I refrigerate it and re-heat it in portions for my breakfast each weekday. I usually add a bit of Kerrigold Irish salted butter and cinnamon, with some fruit (such as blueberries, sliced bananas, chopped apples, and/or pomegranate seeds).

For someone who used to eat packaged sweet cold cereal (Frosted Mini Wheats) every day, I have to say I don't miss the added sugar at all. I'm loving my morning oats.

PS: It took a few tries to find the right proportion of water to oats and the right length in my rice cooker. I tried 2 to 1 (water to oats), 3 to 1, and the white rice button before settling on the 2.5 to 1/brown rice combo that works in my machine.

[lessisbest]

I discovered a new add-in to oatmeal that will increase the protein. I had 1/2 c. of almond pulp left from making almond milk this morning (using 1 cup of almonds) and added it to soaked and cooked steel-cut oats that I intend to use for "Cooked Oatmeal Scones" http://www.food.com/recipe/cooked-oatmeal-scones-46876. I store the cooked oatmeal in 1/2-cup portions in the freezer so I can make 1/2 a recipe of scones, or use it for breakfast.

[Glo]

We alternate between oatmeal with mixed berries and grits with butter, salt, and pepper. Love hot ceral for breakfast.

[JaneV2.0]

For those of you--like me--who rarely eat grains and/or follow a generally LCHF diet, the following link came across my newsfeed today: http://alldayidreamaboutfood.com/2015/02/25-delicious-low-carb-grain-free-cereal-recipes.html

[lessisbest]

For those of you--like me--who rarely eat grains and/or follow a generally LCHF diet, the following link came across my newsfeed today: http://alldayidreamaboutfood.com/2015/02/25-delicious-low-carb-grain-free-cereal-recipes.html

JaneV2.0-

Many thanks for the link. I printed off several of them for my "cereal" folder.

[JaneV2.0]

I liked the one where the author kept emphasizing "don't think about it being cauliflower" over and over.:~)

[frugal-one]

For those of you--like me--who rarely eat grains and/or follow a generally LCHF diet, the following link came across my newsfeed today: http://alldayidreamaboutfood.com/2015/02/25-delicious-low-carb-grain-free-cereal-recipes.html

Very interesting! Never heard of Swerve sweetener either.

[lessisbest]

Very interesting! Never heard of Swerve sweetener either.

I use Swerve as a sweetener occasionally - it's a brand name for granulated erythritol (http://www.swervesweetener.com/). I have to be careful with artificial sweeteners and can't use Splenda or Nutrisweet. Swerve comes in both granular and powdered forms.

This was the first recipe I used Swerve in and it's a "keeper" for those on a gluten-free or low-carb diet. I often make 1/2 a recipe and bake it in a 12-cup muffin tin or my 12-cup bundt cakes pan.

Gingerbread Bundt Cake (with lemon glaze)
http://alldayidreamaboutfood.com/2011/10/gingerbread-bundt-cake-with-lemon-glaze-low-carb-and-gluten-free.html

[frugal-one]

I use Swerve as a sweetener occasionally - it's a brand name for granulated erythritol (http://www.swervesweetener.com/). I have to be careful with artificial sweeteners and can't use Splenda or Nutrisweet. Swerve comes in both granular and powdered forms.

This was the first recipe I used Swerve in and it's a "keeper" for those on a gluten-free or low-carb diet. I often make 1/2 a recipe and bake it in a 12-cup muffin tin or my 12-cup bundt cakes pan.

Gingerbread Bundt Cake (with lemon glaze)
http://alldayidreamaboutfood.com/2011/10/gingerbread-bundt-cake-with-lemon-glaze-low-carb-and-gluten-free.html

Have to say I lead a sheltered life! hehe.... Am going to take a 2 day gluten free baking class. Hopefully, that will enlighten me on different flours and sweeteners! Thanks for the recipe lessisbest!

[lessisbest]

Have to say I lead a sheltered life! hehe.... Am going to take a 2 day gluten free baking class. Hopefully, that will enlighten me on different flours and sweeteners! Thanks for the recipe lessisbest!

Ooooh, lucky you! We may need to start a gluten-free thread in "food & recipes" with our favorite recipes and ingredients and cookbooks worth investing in. My mother had celiac disease, so I had a head start on the subject trying to find recipes she could use. I later developed cookie recipes for a sorghum mill not far from my house. It's so much easier now in some ways since gluten-free products have a good share of the food marketing. But not all gluten-free flours and starches used in baking are "good" for you. If you add low-sugar, paleo, or low-carb to the mix, then it gets even more interesting.

Diabetes runs rampant in my husband's family, so we've been low-carb for many years trying to prevent it, and I used many of the gluten-free recipes using coconut and almond flour (and other nuts as well) to avoid high-carb wheat flour. I've been gluten-free since Jan. 2013, and what a difference it's made. Which brings us back to this thread because I make my own gluten-free "cereals" - both hot and cold.

[Packy]

Just got back from Puerto Rico and had Puerto Rican Breakfast Custard Maizena that was lovely! They must have used coconut milk for part of it! Also had a cornmeal breakfast cereal. It was good but not as good as the custard.

http://allrecipes.com/recipe/puerto-rican-breakfast-custard/
http://allrecipes.com/recipe/cornmeal-mush/

Also, routinely make baked oatmeal with nuts and fruit that we LOVE! I used make cream of wheat too.

What are your favorite hot cereals? You went clear to Puerto Rico just to eat a bowl of Mush?

[Glo]

We alternate between oats with mixed berries and grits with butter, salt, and pepper.

[frugal-one]

You went clear to Puerto Rico just to eat a bowl of Mush?

Another stupid comment by you!

[Packy]

Another stupid comment by you!Thank You, thank you very much. I may be stupid, but at least I didn't go all the way to Puerto Rico and back, just to eat a bowl of Mush. It sure would NOT be a Frugal thing to do. The thing is, so many natives have left Puerto Rico for a better life(even in a place like Noo Yawk), that there are as many, if not more, Puerto Ricans in the Continental USA, as there are remaining in Puerto Rico itself! Apparently, it's not a highly desirable place to live. Ha. Gotcha. Hope that helps you some. Thankk Mee.

[frugal-one]

Thank You, thank you very much. I may be stupid, but at least I didn't go all the way to Puerto Rico and back, just to eat a bowl of Mush. It sure would NOT be a Frugal thing to do. The thing is, so many natives have left Puerto Rico for a better life(even in a place like Noo Yawk), that there are as many, if not more, Puerto Ricans in the Continental USA, as there are remaining in Puerto Rico itself! Apparently, it's not a highly desirable place to live. Ha. Gotcha. Hope that helps you some. Thankk Mee.

This is stupid.... thinking I just went to Puerto Rico JUST to eat "mush". I only commented on the cereal because it was lovely. Obviously, that is not why I went there. BTW... nothing you say helps anyone or do they wish to thank you for anything. You definitely are offensive and a troll. Do me a favor and do not reply to any of my posts because I do not value your opinion!

[Packy]

Well, Frugal; You have Those People that are well known who make some politically-incorrect remark when they thought the microphone was turned off and it wasn't; or the ones who made a naughty statement in the presence of a colleague or subordinate, who later becomes indignant or disgruntled or seeks money and attention and "outs" the speaker. They can deny it all they want, but it is very, very hard to unsay things, especially if you say it in writing. In effect, You said you got back from Puerto Rico and had a bowl of Mush. I think it is a fair assumption that you went to PR, and came back, which makes it a round trip. You said the Mush(a nice neat word to describe the concoction you ate)in PR was superb, and that you had a bowl as soon as you arrived home. That is what you said: You went to Puerto Rico, ate mush, came home from Puerto Rico, had more mush to satisfy the craving. You said it, & now you apparently are not only trying to UNsay it, you also are finding fault with littlebittyme for pointing out in a very innocuous, friendly way that it seemed to Me an awful long way to travel, especially just to eat mush! Travel, costs money--lots of it. So, one way a person can definitely be frugal, is to travel very sparingly, and not for frivolous reasons. See? I did not say you couldn't go to PR, or say you couldn't eat mush. It's your life. Do what you must. Again: I just said that a round-trip to Puerto Rico is a long, long way to travel, just for a bowl of mush. Well, isn't it? Especially when millions and millions of people have done their very best to get out of PR, for a better life in places such as NYC. Wow, is all I can say to that. For example: You'll never see me traveling to The Azores, a lovely archipeligo in the middle o' nowhere, just for a bowl of Post Toasties. Not Hardly. Hope that helps you some. Thankk Mee.

[frugal-one]

Packy .... Myself and others are tired of your tirades and trolling ways. Mods... bump this idiot to the curb!

[libby]

Just got back from Puerto Rico and had Puerto Rican Breakfast Custard Maizena that was lovely! They must have used coconut milk for part of it! Also had a cornmeal breakfast cereal. It was good but not as good as the custard.

http://allrecipes.com/recipe/puerto-rican-breakfast-custard/
http://allrecipes.com/recipe/cornmeal-mush/

Also, routinely make baked oatmeal with nuts and fruit that we LOVE! I used make cream of wheat too.

What are your favorite hot cereals?

Packy where does it say here that eating a bowl of mush was the purpose of this trip?
You need to brush up on your reading skills man and quit picking at people!

[Packy]

Packy .... Myself and others are tired of your tirades and trolling ways. Mods... bump this idiot to the curb!Yes, I agree---this picking at littleebittypeople like littlebittymee---simply because I think taking a trip to Puerto Rico and place-dropping it in a thread about eating Mush is NOT frugal---must stop. So stop it! Pick on someone your own size! Stop ganging up on, and bullying mee! That said, place-dropping is also used by Callyfornyans, to assert themselves when they move to a new locale that doesn't meet their criteria for sophistication. How do you like that? Hope that helps you some. Thankk Mee.

[frugal-one]

I did talk to the mods about Packy and they suggested to put him on the ignore list. I did just that so I no longer have to see what stupidity he posts.

[Packy]

I did talk to the mods about Packy and they suggested to put him on the ignore list. I did just that so I no longer have to see what stupidity he posts.Oh, Good! Now that she(or he) has chosen the "Ignore" option, she(or he) hopefully will be blissfully unaware of all the stupid things I post, and stop bullying littlebittymee. That, is wonderful news! Hope that helps you some.

[JaneV2.0]

It seems to me that there is entirely too much name-calling going on here. (Read TOS)

You need a sense of humor to appreciate Packy, apparently.

[frugal-one]

It seems to me that there is entirely too much name-calling going on here. (Read TOS)

You need a sense of humor to appreciate Packy, apparently.

I don't find anything about Packy entertaining or humorous. As mentioned above, I put him on ignore so I no longer have to be subject to his trolling! I am not the only one who has complained about him. As far as I am concerned, he is off my radar forever and does not exist!

[libby]

It seems to me that there is entirely too much name-calling going on here. (Read TOS)

You need a sense of humor to appreciate Packy, apparently.

What name calling?? People have simply expressed their frustrations with a less than kind poster. He goes way beyond "humour" and is just plain mean.
I am not understanding why we are allowing the forums to be drug down into the mud by one poster.

[Packy]

I don't find anything about Packy entertaining or humorous. As mentioned above, I put him on ignore so I no longer have to be subject to his trolling! I am not the only one who has complained about him. As far as I am concerned, he is off my radar forever and does not exist!So, does this mean we can't be friends? I have a F-book account, and if you do, too, let me know what name you are registered under, so I can send you a "Friend Request", and you can ignore it and maybe if I am lucky, block me as well! I'm keeping a running count, so I need all the rejections I can get. Hopefully, I will have a shot at the Guinness Book O' Records, if I can persevere, and keep up the good work. Or bad work, I guess--depends on how you look at it. Just like everything else. Hope that helps you some. Thankk Mee.

[Alan]

Packy, I sent you a PM. Please read it carefully.

[Packy]

Packy, I sent you a PM. Please read it carefully.I read it, and I completely agree about those people.

[Alan]

I read it, and I completely agree about those people.LOL, well played Pacman. See ya in a week.

[wren]

What name calling?? People have simply expressed their frustrations with a less than kind poster. He goes way beyond "humour" and is just plain mean.
I am not understanding why we are allowing the forums to be drug down into the mud by one poster.

I agree with libby and frugal one. I have been avoiding the forums lately because of the mean, mocking tones of most of Packy's posts. I tried the ignore option, but whenever someone else 'replies with quote' then the snark gets transferred into their post. Only a few members are speaking out openly about this. Maybe that's why new members don't post much. I consider my sense of humor to be quite healthy, but I don't find most of Packy's comments funny. They are sarcastic, full of contempt, and mean. Since I don't need this kind of negativity in my life, I'm considering the 'leave the forum' option.

[frugal-one]

LOL, well played Pacman. See ya in a week.

Why have the ignore button if you post his responses anyway? Also, shows you two are great buddies!

[Alan]

Why have the ignore button if you post his responses anyway?
Mainly because I don't have anyone on ignore and I'm not up to speed on everyone each member may choose to use that option on. Perhaps if you posted a list of everyone on your ignore list, everyone else could simply not interact with them as well.

Also, shows you two are great buddies!
I'd like to think everyone here is a potential great buddy, but unfortunately that's not always the case, although it never hurts to be friendly.

[frugal-one]

Mainly because I don't have anyone on ignore and I'm not up to speed on everyone each member may choose to use that option on. Perhaps if you posted a list of everyone on your ignore list, everyone else could simply not interact with them as well.

I'd like to think everyone here is a potential great buddy, but unfortunately that's not always the case, although it never hurts to be friendly.

Perhaps if you posted a list of everyone on your ignore list, everyone else could simply not interact with them as well.... works for me... the only one on my ignore list is Packy. See, I can be as snarky as you! As you have proven, the ignore list does not work.

"I'd like to think everyone here is a potential great buddy, but unfortunately that's not always the case, although it never hurts to be friendly." I agree with this except for those who are trolls ... i.e. Packy! Go back and read what others have written about Packy, Alan. I am not the only one who thinks he causes trouble.

[Songbird]

Good grief, why are you all being rude to Alan???? If it wasn't for him there wouldn't even be a SLN at this point!!!!

[libby]

Perhaps if you posted a list of everyone on your ignore list, everyone else could simply not interact with them as well.... works for me... the only one on my ignore list is Packy. See, I can be as snarky as you! As you have proven, the ignore list does not work.

"I'd like to think everyone here is a potential great buddy, but unfortunately that's not always the case, although it never hurts to be friendly." I agree with this except for those who are trolls ... i.e. Packy! Go back and read what others have written about Packy, Alan. I am not the only one who thinks he causes trouble.

Um I think Alan is doing the best he can in a no win situation.
Thanks Alan for your work on these forums.

[frugal-one]

I agree Alan does a good job on the forum and I thank him for that as well!

[Songbird]

Everyone should thank Alan! SLN wouldn't even exist without him! Good grief, some of you are acting like spoiled children!

[frugal-one]

Time to end this thread!

[Songbird]

Perhaps if you posted a list of everyone on your ignore list, everyone else could simply not interact with them as well.... works for me... the only one on my ignore list is Packy. See, I can be as snarky as you! As you have proven, the ignore list does not work.

"I'd like to think everyone here is a potential great buddy, but unfortunately that's not always the case, although it never hurts to be friendly." I agree with this except for those who are trolls ... i.e. Packy! Go back and read what others have written about Packy, Alan. I am not the only one who thinks he causes trouble.

You're an adult - can't you deal with your so called bully on your own!!!!

[libby]

And to think this thread started out as discussion on cereal.....lol

[Songbird]

Time to end this thread!

Especially since you are the one looking bad here..... Who's the real bully here?

[iris lilies]

About hot cereals: I think that Cream of Wheat is just about the most disgusting thing on the planet.

I do not eat oatmeal, but I could see developing a liking for that in the morning.

[libby]

About hot cereals: I think that Cream of Wheat is just about the most disgusting thing on the planet.

I do not eat oatmeal, but I could see developing a liking for that in the morning.

Red River cereal makes me gag.....(snicker)

[Songbird]

Oatmeal for me with milk and sliced fruit of any kind.

[rosarugosa]

Has hot cereal has surpassed salad spinners as the inflammatory topic on the forums?

[IshbelRobertson]

PORRIDGE. stop talking about cereal.... Porridge, with a wee bit milk and salt. No fruit, no cream, no rubbish!

[bae]

Bacon.

Bacon is made of pigs. Pigs eat grains/cereal. Therefore bacon is cereal.

QED.

[sweetana3]

I make my own granola but love Cream of Wheat. Only if it is cooked and cooked and then thickens to a polenta type hardness where the spoon can stand up in it. Then milk and sugar and lumpy CofW. Yummy. Need the texture.

[JaneV2.0]

Weetabix with butter and cream. In the microwave!
Oh wait--I don't eat wheat and I don't have a microwave. Nevermind.

[pony mom]

I make my own granola but love Cream of Wheat. Only if it is cooked and cooked and then thickens to a polenta type hardness where the spoon can stand up in it. Then milk and sugar and lumpy CofW. Yummy. Need the texture.

When I was young my great aunt made my Farina like this. Adding milk to it resembled a river rushing through mountains. When my mom made it, it was nice a creamy but thick, and I thought there was something wrong with it. I now make it creamy but haven't cooked it long enough to make mountains. I add cinnamon and sugar (now xylitol).

[Sulevia]

PORRIDGE. stop talking about cereal.... Porridge, with a wee bit milk and salt. No fruit, no cream, no rubbish!

I'll second porridge, plain and simple, though my work colleagues make fun of me calling me 'hardcore' (I never know if it really is simply a joke...) I had a loooooong period of time when I just could not eat it for fear of having excruciating heartburn for the rest of the day.... I've solved this problem by soaking the oats in whey overnight instead of water, probably anatema to scottish ears? Is there some other secret to it that I don't know about?

When I could not have oats porridge, I would make something I picked up in China when I was teaching there a long time ago, a rice porridge they call 'Labazhou' or 'congee' in cantonese, where you simmer rice forever until it becomes mushy, they add other things (savoury or sweet) to it depending on taste, region, preference, whether there is a festival or celebration.... It is absolutely gorgeous.

[Davidwd]

MAKE YOUR OWN….. Commercial cereal products are the biggest rip-off in the grocery store! There is approximately 16-cents worth of grain in a box of “cereal”. Make your own for the biggest bang for the buck, as well as improved nutrition. I make both hot and cold cereal products from whole grains/seeds/beans, and pulp from making nut milk. Before going gluten-free I made a high-protein “cereal” with wheat gluten.

I have a Marga Mulino Flaker Mill (http://margamulino.com/) and make my own flakes from a large assortment of whole grains, as well as make coarsely chopped grains (similar to steel-cut). Make your own multi-grain mixtures similar to 5-grain, 7-grain, etc. With my Corona Corn Mill I make cornmeal and corn flour, as well as making “Cream Of” rice, barley, wheat, rye, buckwheat….. cooked cereal products.

Tip: Once you coarsely mill whole grain for cooked cereal or cereal blends, be sure to sift out the small particles/flour before using it. If you leave the flour in you will end up with cooked paste, instead of cereal.

Using whole wheat berries, you can make your own bulgur and cracked wheat. You can also use other grains for bulgur and cracked grain. Be sure to sift out the small particles/flour when making those as well

Flakes cook quicker than whole grains, but you can also cook whole grains for cereal. You can cook wheat berries in a slow-cooker, or passive methods like a Thermos bottle or a non-electric Thermal Cooker, or another passive method is in a Wonder Oven (http://prepared-housewives.com/alternative-cooking-wonder-oven-2/ - I’ve made 20 of these and gave most of them away as Christmas gifts). I try to use sprouted and dried grains for improved nutrition for flakes, and sprouted grain is easier to digest. If I don't sprout first, then I soak before using whole grains as much as possible. I try to follow the “Nourishing Traditions” methods for preparing grains/nuts/seeds to avoid difficult to digest phytic acid. Soaking or sprouting neutralize phytic acid.

Years ago the oatmeal box included instructions for soaking the oats overnight. It not only cuts cooking time down, but it also makes it easier to digest. Oats contain more phytates than almost any other grain, so proper preparation is important, especially if you eat oats frequently. Any grain you can soak or ferment will be beneficial, and these are the traditional methods used.

I like this recipe, which can be eaten cold (nice in the summer) or you can heat it for hot oatmeal. The nice thing about this method, you don't have a pan to wash! You will also find any number of variations of this recipe on-line.

OVERNIGHT OATMEAL
(source: Secrets of Salt-Free Cooking - Jeanne Jones)

Makes 5-cups [Mix it in a 1/2-gallon canning jar.]

2 cups old-fashioned rolled oats
1/2 c. chopped almonds
1 c. chopped raisins (can use other dried fruit)
1 t. ground cinnamon
3 c. water

Combine all ingredients, except water, in a mixing bowl and mix well. Add the water, mix again, cover and refrigerate overnight before serving. It is even better if you wait 2-3 days before serving. [Microwave it if you want hot oatmeal.]

[lessisbest mini-version:]
¼ c. Quick Cook Steel Cut Oats (Aldi) – OR ¼ c. Old-Fashioned Oats
1 T. buckwheat cereal (optional)
¼ c. dried cranberries, OR dried cherries or dried blueberries
¾ t. chia seeds
¼ c. coarsely chopped almonds
¾ t. cinnamon
1 oz. kefir, whey or yogurt in a ½ cup measure and fill the remaining ½ c. with water.

Mix together in a pint canning jar and let soak overnight, or up to several days (refrigerated). You can heat it in a microwave or eat it cold.

I have the waldner grain roller, I roll my own Rye for breakfast porridge and sometimes oat groats. Takes slightly longer to cook, sometimes I put it in the slow cooker then take the dog out for a couple of hours and then it is ready when I get back. I buy a 25kg sack of Rye at a time that saves so much money!

[Sonora Shepherd]

Luxury wheat Germade from Cortez Milling in Cortez, CO. I cook it 1/2 germade and 1/2 wheat germ. (Close as I can get to the old General Mills Wheat Hearts.) Then some cream or canned milk and a little sugar. Heaven!

[Initable]

I tend to vary my cereal so I don't get bored with one flavor. The ones that top my list are Strawberry Mini Wheats, Blueberry Muffin Tops (oh so good), Frosted Cheerios, and Fruity Pebbles. As far as hot, I like my Malt-o-Meal ..... with cinn/sugar/butter. Or instant maple/brown sugar oatmeal.

[pinkytoe]

DH made corn meal based hot cereal (polenta) the past two weekends. Last week was a savory blend with greens, sun-dried tomatos, bacon and goat cheese. Today's was a sweet version with cranberries, blueberries, cinnamon and chopped pecans. Sounds weird but a nice change from oatmeal.