Description

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel, also available from archive.org (http://www.archive.org/details/Kitchen_Bitch). Published here with the author's permission.

Provided is a compilation of recipes gathered over several years, primarily from Laing House events. Laing House (http://www.lainghouse.org) is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Breakfast
Oatmeal	C ■□□□□ U Stove
Oatmeal should be firm, not soupy. If you are cooking it quickly, for less than ½ hour, use less water than if cooking for a long time. For breakfast, always have something else with oatmeal; milk is easy, but it could be eggs, or cheese, or meat, or even tamari soy sauce and roasted sunflower seeds; any of those will bring the level of protein in 1 cup of oatmeal up from 9 grams to 12 grams, as well as adding flavour to it. Quick Oatmeal Ingredients: 3 cups water ¼ tsp salt 1 ½ cups small-flake, rolled oats Directions: Bring water and salt to boil Add oats Reduce to low heat, cover and cook 10 minutes Roasted Oatmeal Ingredients: 2 cups rolled oats 3½ cups water Directions: In a heavy iron skillet under good steady heat add oats Roast, stirring constantly for about 5 minutes, until oats begin to smell nutty Add water, steam 10 minutes Serve with tamari soy sauce, gomasio, roasted sunflower seeds, and/or butter.
Notes:

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