Steel-cut oats oatmeal

IMAG1097Adapted from Alton Brown

1 tbsp butter
1 cup steel-cut oats
3 cups boiling water
1 cup almond milk
pinch of salt
toppings: ground cinnamon, honey, toasted chopped walnuts, extra milk

Melt the butter in a saucepot. Add the oats and toast for a couple of minutes, stirring. Add the boiling water, then reduce heat to low and leave untouched for 25 minutes, simmering. Add the cup of milk and mix to combine, scraping up the bottom if need be. Leave for another 10 minutes. Add the salt; stir. Let rest 5 minutes to thicken. Serve with toppings of your choice. I like to add a little more milk at the end, like a warm porridge cereal.

My favorite packet of Quaker ® Instant Oatmeal is apples and cinnamon, since childhood. So I first started trying this type of oatmeal when I came across a rust-red box of it in the organic cereals section of my local ShopRite back in Jersey City, during my grad school days. Eating healthy and cheaply then was the priority. Now I think of steel-cut oats as being Irish, ever since visiting Ireland. This does take longer to cook than instant oatmeal, but I like the chewy texture and nutty flavor. It’s worth it. Plus, slow food!



imag0898Adapted from Simply Recipes


  • 2 potatoes, peeled and cut into large chunks
  • Salt
  • 30 g unsalted butter (with more butter for serving)
  • 180 g of chopped cabbage (or kale or other leafy green)
  • 3 green onions, minced
  • 120 mL milk or cream


  1. Boil potatoes 15-20 minutes in salted water.
  2. Saute cabbage in butter until browning a bit.
  3. Add scallions and cook for a minute.
  4. Pour in the milk/cream, mix well, add potatoes and mash together.
  5. Add salt and butter to taste. Serve.