Porridge with Apples and Ginger - for the colder days to come

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Porridge with Apples and Ginger

for the colder days to come

Adapted from a comment contribution 

NY Times article “5 Nutritious Grains Experts Want You to Try”

by My Little Blue Heron

This recipe was offered by a NY Times reader in the comment section as one of many interesting offerings to the above cited article, published on 17 October, 2024. If it works, follow the link and read the NY Times article. It’s excellent! 

It’s been globally-warming hot in NYC, but if/as the weather cools, this is a yummy breakfast cereal recipe. And if like me, you don’t eat gluten and especially if you have any gut issues and are on or considering following a low fodmap diet (the link will take you to a brief pdf from Stanford University about fodmaps and why they may be a problem for your gut), the hunt for fiber is always in season. I freeze it in small portions. 

I love a dollop of this gorgeous porridge on my yogurt. Add a few berries or raisins, and cold is cooked. This cereal adds texture, fiber and nutrition.. and taste. It’s totally delicious. 

Feel free to sub butter for ghee, cow or ‘other’ milk for almond milk, other sweetener .. less if you prefer, too, for maple syrup, but DO put together my fall spice mix. It makes this taste gorgeous. And you’ll use this spice mix on your other cereals, yogurt, cottage cheese, in smoothies … you’re going to love it. So, the first part of this recipe is the Fall Spice Mix (which is from an Ayurvedic recipe, and this recipe is kinda Ayurvedic, but who cares? It’s just delicious.

You’ll need steel cut oats, millet, quinoa, apple and fresh ginger. Grating ginger can be a pain, but if you have a ginger grater, it’s easy. I have this one, and it also zests fruits and grates garlic. Unless you want to wait for Black Friday - maybe you’ll get lucky, I totally recommend this handy kitchen tool. Grating ginger is, for me, a pain, but this little tool makes it very simple. 

Directions below are for pressure cooker or stovetop. I make mine stovetop. Next time, I'll try my Instant Pot. 

Okay, here’s to Democracy and protecting our government and election process at every poll site in every county, in every state and to every damn vote being counted.

Peace and Love and Democracy,

And Democracy.

Jane

Porridge with Apples and Ginger

8-10 servings

You will need (and then you will enjoy) this wonderful concoction. For spices (and if yours are ancient (more than a year old), replace them!), try Penzeys. Their spices are amazing and they’re good people. 

Recipe: Everyday Sweet Spice Mix:

This is a quick and easy to put together spice mix. These sweet spices are a little “fiery” and may help stir up your digestion. I sprinkle this on yogurt, oatmeal and on baked sweet potatoes! When I want the additional taste of nutmeg, I grate it fresh. You can add some nutmeg to this recipe if you love  nutmeg! 

Keep this in a small spice jar. Enjoy it! 

 

2 Tbsp. ground cinnamon (any of Penzeys cinnamons are great - read about them!)

2 Tbsp. ground powdered ginger

1 Tbsp. ground cardamom (grind pods yourself or buy ground)

Porridge

Ingredients:

1-2 Tbsp. Unsalted ghee or butter

1/2 cup steel cut oats

1/2 cup quinoa (any color), rinsed

1/2 cup millet, rinsed

1 large or 2 small apples (preferably organic), peeled and grated (I use a box grater)

1 3-inch finger of ginger, peeled (use the edge of a teaspoon to peel!) and grated 

3 c. milk .. you choose (I used unsweetened almond milk) Nut, hemp, cow's, you're the boss

1 1/2 c. water (see below - for stovetop recipe you’ll need an additional 1 cup)

6 Tbsp. maple syrup

1/2 -1 tsp. Everyday Sweet Spice Mix (you’re the boss)

1/2-1 1/2 tsp. kosher salt (or none if you’re restricting salt)

Procedure:

Pressure Cooker or Stovetop (YOU WILL NEED AN ADDITIONAL 1 CUP OF WATER):

Warm ghee or butter over medium heat - just melted and then add just the oats (they are dry, not rinsed) and stir over medium heat until they begin to impart a wonderful, nutty aroma. Be careful not to burn the oats. 

Add the rinsed millet and quinoa, the grated apple and ginger, milk, water (additional 1 cup for stovetop), maple syrup, spices and salt and stir well. 

Pressure Cooker: Seal and cook on high pressure for 11 minutes. Allow to release pressure naturally. Stir well.

Stovetop: After adding that additional 1 cup of water, raise heat to high, bring to a simmer, reduce heat to low, cover the pot and simmer, stirring occasionally,  for 30 minutes, or until the porridge has reached your happy texture. You may need to add additional water. 

You'll have enough to feed a crowd (8-10). If you don't need the entire batch, portion the cooked porridge into individual or small serving containers and freeze. 

Serve as-is, or as an addition to ....