SparF

Win $5000: Fourth Annual Spar for the Spurtle

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

Spar for the Spurtle | Bob's Red MillDo you have an original recipe that makes use of

Bob’s Red Mill Steel Cut Oats?

Enter your dish in our Spar for the Spurtle Recipe Contest for a chance to win $5000! Once you have perfected your recipe, submit a photo of your finished dish and include the written recipe through the contest tool on our Facebook page. We will select our top three recipes from all who enter by 11:59 pm on August 15th, 2014. We are not asking for videos this year, just a written recipe and photo of the finished dish.

The Prizes:

  • First place (grand prize): $5000 cash
  • Second place: $2500 cash
  • Third place: $1000 cash

A winning dish should take no longer than 30 minutes to prepare and use only two stove-top burners. Originality and flavor will be taken into account for the winning dish.

Be sure to read the official rules and if you need a little added inspiration, check out our Pinterest board for fun ideas.

Visit our Facebook page for more information and to throw your porridge into the ring.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
GF Scottish F

New Product: Gluten Free Scottish Oatmeal {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

If you’re familiar with Bob’s Red Mill, you probably already know how much we love Scotland. Maybe it’s a kinship we feel with a country that is almost always rainy and cool (much like our beloved Oregon) or maybe we love it for birthing our favorite food, oatmeal. Maybe it’s because they awarded us the title of World Porridge Champions in 2009, or maybe it’s because they’re just so darn nice over there. No matter what is at the heart of it, Bob has always loved Scotland and, after a visit many years ago, his love fueled the creation of our Scottish Oatmeal. It was in Scotland that Bob first tasted and fell in love with traditional Scottish oats.

NEW GF Scottish Oatmeal | Bob's Red Mill

Ground on stone mills, this oatmeal is a true meal. It is smooth and creamy with a texture closer to farina than what we typically associate with oatmeal. It’s not chewy like rolled or steel cut oats, but it still has a bit of bite and texture. This isn’t gruel, but it is a unique breakfast experience.

The Gilgamesh | Bob's Red Mill

We have yet to find anything in the States that compares to our Scottish Oatmeal, which is why we are very excited to add Gluten Free Scottish Oatmeal to our robust gluten free oat line. We take the same high-quality, gluten free tested and verified oats that you know and trust and run them through our specialized stone mills in our gluten free facility to create a new, whole grain cereal perfect for warming you up on these brisk *almost* spring days.

To celebrate our new addition and our undying love for Scotland, we’re giving away a package of Gluten Free Scottish Oatmeal to five lucky winners. To enter, follow the prompts below. We’ll select five winners at random from all who enter by 11:59 pm on 04/08/14.


About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
spurtle1

2013 Golden Spurtle Recap

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

The 20th annual Golden Spurtle World Porridge Making Championship took place this past Saturday in Carrbridge, Scotland. While our Spar for the Spurtle Champion, Paula Todora did not win, our team did have a lot of fun. And that, folks, is what it’s all about. Here are some of the wonderful photos we received at the home office. Enjoy!

 

Read more about who did win at the Golden Spurtle here.

See all of our photos here. 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Scottish Haggis Serving For A Burns Night Dinner Against A Royal Stuart Tartan

Meatless Mondays: Vegan Haggis

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

In honor of this weekend’s Golden Spurtle World Porridge Championship, we’re having a little Scottish fun around here. A customer from across the pond shared this recipe with us and we’ve been saving it for a special occasion. I’m not sure if there is a dish that is less vegetarian-friendly than haggis (well, maybe turducken). While haggis certainly has its devotees, most people (even the meat eaters) in the States are not that interested in what the Scots call a delicacy. This vegan version takes some of the wonderful flavors used in haggis to create a savory dish perfect for any fall gathering. This would be a pretty fun dish to serve at Thanksgiving. Be forewarned, we have not actually made this dish, but are sharing it because it is fun. If you’re not sure about this, check out another version from Bonzai Aphrodite.

We wish Paula Todora, our reigning Spar for the Spurtle champion, the best of luck as she competes on Saturday on the world stage. Check out her winning Steel Your Heart Away Eggrolls here

Vegan Haggis

Vegan Haggis
Contributed by Gill Newstead

[Note: this recipe is in metric units, use a kitchen scale to measure your ingredients.]

  • 3 oz Rolled Oats
  • 4 oz Steel Cut Oats
  • 4 oz mixed Chopped Nuts
  • 3 oz Margarine
  • 14 oz mixed Vegetables (carrot, onion, turnip, mushroom)
  • 400 gram can Beans (black, butter, haricot are good, drained)
  • 4 oz Vegetarian Suet*
  • 3 tsp Yeast Extract
  • 1 glug (or more) Whisky
  • 2 tsp freshly ground Black Pepper
  • Juice 1/2 Lemon (or 1 Lime)
  • 3 tsp of dried mixed Herbs
  • Soy Sauce to taste

Preheat oven to 350°F. Melt half the margarine in large saucepan. Add oats, oatmeal and nuts and cook for 3 minutes or so until toasty. Put in bowl. Chop carrot, mushrooms, turnip, onion and kidney beans finely in a food processor. Melt rest of margarine, add chopped veg, and cook for another 5 minutes. Add the rest of the ingredients, and the oat mixture. Cook for 5 minutes. Check for seasoning and adjust with soy sauce. Pack mixture into 1lb loaf tin. Cook, covered for about an hour.

Serve sliced with neeps (turnips), tatties (potatoes), vegetarian gravy etc… and more whisky…

*I don’t even know where you find vegetarian suet, but Amazon has it! You can also replace vegetarian suet with vegetable shortening.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
eggrolls4

Spar for the Spurtle Winner Paula Todora!

by Cassidy Stockton in Featured Articles, Golden Spurtle, Recipes

Paula Todora: Spar for the Spurtle Winner

We are thrilled to announce Paula Todora as our Spar for the Winner! Paula wowed the judges with her Steel Your Heart Away Eggrolls. Her eggrolls are filled with steel cut oats, apples, walnuts, raisins and apple pie spices, then rolled in a wrapper and deep fried to crispy golden deliciousness. These would make a wonderful appetizer or dessert. You could also eat them for a very decadent breakfast. Congratulations Paula!

Steel Your Heart Away Eggrolls

Steel Your Heart Away Eggrolls

  • 1 ½ quarts Peanut Oil
  • 1 cup Bob’s Red Mill Steel Cut Oats
  • 1 cup Unsweetened Coconut Milk
  • ¾ cup Water
  • 2 large Granny Smith Apples
  • Juice of 1 Lemon
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cloves
  • 3/4 cup Light Brown Sugar, packed
  • 2 Tbsp Pure Maple Syrup
  • ¼  tsp Sea Salt
  • 1/2 cup coarsely chopped Walnuts
  • 1/2 cup Golden Raisins
  • 12 Eggroll Wrappers
  • ¼ cup Powdered Sugar

Soak oats in coconut milk and water in refrigerator overnight.  Heat peanut oil in wok or large pot to 350 degrees, using a thermometer.  Peel, core and chop apples into 1/2 inch pieces and place in small bowl; sprinkle with lemon juice and stir to coat.

In a 2 quart saucepan on high heat, combine soaked oats, apples with lemon juice, spices, brown sugar and maple syrup.  Bring to a boil, stirring, add salt and reduce heat to medium.  Cook 10 minutes, uncovered,  stirring occasionally.

Add walnuts and raisins; stir well and continue to cook, covered, on medium heat 5-10 more minutes, stirring occasionally.  When apples are tender and oats are cooked, transfer to a bowl that is sitting inside an ice-filled bowl to decrease temperature before filling eggroll wrappers.

With a corner of an eggroll wrapper pointed towards you, place 2-3 Tablespoons of filling in the middle and spread from side to side, leaving 1 inch on sides.  Pull up bottom corner and snuggly cover filling.  Bring each side corner over, and pat edges of remaining top corner with water.  Roll to seal, making sure the end is tucked under.  Repeat for remaining egg rolls.

Cook, 3 at a time in heated oil for 1 minute on each side, or until golden and crispy.  Drain well on paper towels.  Repeat with remaining egg rolls.  When ready to serve, cut each diagonally and stand one up; Sprinkle with sifted powdered sugar.  Serve warm with a dipping sauce of chilled orange marmalade mixed with honey, if desired.  Makes 12

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Spar1

Spar for the Spurtle Cook-off Tomorrow!

by Cassidy Stockton in Featured Articles, Golden Spurtle

Don’t forget to come on out for the Third Annual Spar for the Spurtle Cook-off tomorrow. 

What: Watch our three Spar for the Spurtle finalists battle it out in our very own kitchen ‘stadium’ to see who will represent Bob’s Red Mill in the Golden Spurtle World Porridge Championship in Scotland this October

When: August 16th, 2013 from 2 pm to 3 pm

Where: Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222

Reasons why you should come: 

  1. It’s better than sitting behind your desk.
  2. It’s certainly more fun than watching soap operas.
  3. It’s free.
  4. It’s something entertaining that you can do with your kids.
  5. There will be a bagpiper and a banjo player.
  6. Bob will be there and he loves meeting people.
  7. You might get to taste some of the dishes.
  8. You can stock up on Bob’s Red Mill ingredients from our bulk bins while you’re here.
  9. We have A/C.
  10. How many times in your life can you say that you watched someone use a spurtle? I thought so. One more item checked off your bucket list.
  11. It makes a great story.

Some come on out tomorrow and enjoy the festivities!
SpurtleCollage3

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Header

Win it: Spar for the Spurtle + Mad Hungry Giveaway

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

One of our judges for the Spar for the Spurtle cook off is Lucinda Scala Quinn, creative genius behind Mad Hungry. She has written five cookbooks, including two Mad Hungry cookbooks, writes the Mad Hungry blog, hosts Mad Hungry TV and even has a weekly SiriusXM radio show. Lucinda is also the Executive Director of Food and Entertaining for Martha Stewart Living. On top of that, she’s a mom to three boys, a full-time job that never ends, no matter what their age. Lucinda has made it her mission to bring back the family meal, which is something we can really get behind. She’s a busy gal, to say the least. Yet she has somehow found time in her very full life to create her own Mad Hungry spurtle.Lucinda Scala Quinn

The Mad Hungry spurtle is not your average spurtle, either. These spurtles are made from bamboo, which helps keep the microbes at bay, and they have a more evolved shape. These spurtles are not the dowel-like traditional Scottish spurtles, but a perfect marriage between a spurtle and a spatula. Everyone at our office agreed that it would be much easier to taste your oatmeal from one of these beauties. The same rules apply, though—always, ALWAYS stir your oats clockwise. No one needs those pesky bad spirits stirred into their oats.

We are thrilled to be welcoming Lucinda to Bob’s Red Mill for Spar for the Spurtle. To share our excitement with you, we’re teaming up with the Mad Hungry folks to offer you a stellar prize package for five, yep FIVE, lucky winners.

Mad Hungry + Bob's Red Mill GiveawayEach prize pack will contain a copy of Lucinda’s cookbooks- Mad Hungry: Feeding Men and Boys and Mad Hungry Cravings, a Mad Hungry spurtle and a package of our favorite oats—two packages of Steel Cut Oats, a package of Scottish Oatmeal and a package of Old Fashioned Rolled Oats. (We will be more than happy to accommodate gluten free winners with gluten free oats.) To enter, follow the prompts below (be sure to check out the required comment question under “Leave a Blog Post Comment”). We’ll pick five winners at random from all who enter by 12:01 am on August 16th, 2013. Contest is limited to US and Canada residents 18 and over (official rules in the app below).

a Rafflecopter giveaway

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Spar1

Spar for the Spurtle Cook-off

by Cassidy Stockton in Featured Articles, Golden Spurtle

It’s that time again! Time to watch our three Spar for the Spurtle finalists battle it out for our celebrity judges to see who will win the all-expenses paid trip to Scotland in October to compete in the Golden Spurtle World Porridge Championships. Come join the fun at the Bob’s Red Mill Whole Grain Store on August 16th, starting at 2 pm and enjoy some good, old-fashioned [free] hoopla!

Our celebrity judges include:

KimSunee

Kim Suneé, author of Trail of Crumbs

ChefPaley
Chef Vitaly Paley of Paley’s Place and Imperial

LucindaScalaQuinn
Lucinda Scala Quinn, Executive Editor of Food and Entertaining for Martha Stewart Living and Mad Hungry.

We’ll have a bag piper and a very special guest, Peter McKee who will perform The Spurtle Song.

Look, I even planned the day for you. At 10:00 am, come out to Bob’s Red Mill World Headquarters for a tour with our stellar tour guides Christie and Valerie. Then, head over to the Bob’s Red Mill Whole Grain Store for lunch on our patio and enjoy the festivities that begin at 2 pm.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
map & directions

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Spar1

Announcing the Third Annual Spar for the Spurtle Finalists

by Cassidy Stockton in Featured Articles, Golden Spurtle

Our team of illustrious judges had their work cut out for them this again this year. With over 80 entries in Spar for the Spurtle, narrowing it down to just three finalists meant watching a lot of videos! There was a lot of discussion about whether the dish could really be done in 30 minutes and how it would be received in Scotland. With five years of Golden Spurtle competition under their belt, the judges felt confident about what the Scottish judges are looking for in a winning dish. While I was not privy to the internal discussion, I know they had a very hard time narrowing it down to just three winners and could have easily picked ten.

I think the judges chose well with these three winners. Each dish is different and demonstrates a creative use of oats, proving, once again, that oats are not just for breakfast. We’ll be working to get recipes for each video and put them up on our site soon. Without further ado, here are our finalists. Congratulations to the three finalists and our most sincere thanks to everyone who entered!

Camilla Saulsbury with Caledonian Dolmades

Carl Youngmann with Buttered Oats Brittle

Paula Todora with Golden Eggrolls with Steel Cut Oats, Apples, Walnuts and More!

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
spar1

Winning a Trip to Scotland Has Never Been So Easy

by Cassidy Stockton in Contests, Featured Articles, Golden Spurtle

The clock is ticking and the deadline for entering Spar for the Spurtle is looming! You have until July 22nd, 2013 to submit your video for a chance to win a trip to Scotland. It’s so easy to enter, here’s what you need to do:

  1. Think up what you imagine is the very best dish using oatmeal ever. Need inspiration? Check our our Pinterest board.
  2. Visit SparfortheSpurtle.com to read the rules of entry. Here, I’ll boil it down for you. The video has to be less than 3 minutes long. The recipe has to be cooked and completed in under 30 minutes, using no more than two burners (no oven and no extra appliances). You have to use steel cut oats. That’s about the gist of it.
  3. Shoot a video. It doesn’t have to be fancy and it doesn’t have to use state-of-the-art equipment. You can use your smart phone or any thing that shoots digital video. It just has to be under 3 minutes and give us some idea of your dish.
  4. Submit your entry on the Spar for the Spurtle site.

SparSpurtle_Logotype

See? Easy! Here’s just some of what you could win…

  • A trip to Portland to tour Bob’s Red Mill, meet Bob and compete for a crowd of adoring fans and three celebrity judges
  • An all-expenses paid trip for TWO to Scotland
  • $2500 cash
  • Bragging rights as winner of the American heat for the Golden Spurtle World Porridge Competition

Not to mention that you could end up being the World Porridge Champion. Last year, our Spar for the Spurtle Winner, Laurie Figone won the Specialty category and took home an awesome trophy.

So what have you got to lose?

Still not sure? Check out this year’s competition so far.

ThisCouldBeYou2

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: