Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup {Spar for the Spurtle 3rd Place Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Recipes

Our test kitchen whipped up this soup for the judges and, I’ve been dying to make this dish for myself at home ever since. Savory Golden Oat Soup from Edie Irwin of Topanga, California, combines steel cut oats with quinoa, tomatoes, jalapenos, onion, garlic and coconut milk for an Indian-inspired dish. Edie seasoned the soup with ginger, cumin, turmeric, fenugreek and cilantro. This satisfying and flavorful vegan soup is perfect for a cool fall night and can easily be made gluten free by using our Gluten Free Steel Cut Oats. The dish comes together in less than 30 minutes, making it perfect for a weeknight. I’m tucking this one away for the busy holiday season where a quick, nutritious dinner will be a lifesaver.

Savory Golden Oat Soup with Red Quinoa | Bob's Red Mill

Savory Golden Oat Soup with Red Quinoa

By Edie Irwin

Ingredients

  • 7 cups Water
  • 1 cup Bob’s Red Mill® Steel Cut Oats
  • 1 tsp Cumin Seeds
  • 1 tsp Tumeric
  • 1/2 tsp Fenugreek Seeds (optional)
  • 1/2 cup Bob’s Red Mill® Red Quinoa, rinsed/drained
  • 1 tsp Salt
  • 1 Tbsp finely minced Ginger
  • 1 finely minced clove of Garlic
  • 1 small finely chopped Onion
  • 2 finely minced Jalapeño Chile Peppers
  • 2 medium Tomatoes, stemmed and finely minced
  • 1/2 cup finely chopped Cilantro
  • 1 (14 ounce) can Coconut Milk
  • Optional toppings chopped Avocado and Coconut Cream or your favorite Chutney.

Directions

In a 4-quart pot, bring water to boil at medium high heat – add steel cut oats and spices, stir. Reduce heat and simmer oats 10 minutes. Stir in rinsed red quinoa. Add in ginger and garlic. Next add in half of the cilantro, tomatoes, onion and chiles (saving the other half of the veggies for topping soup when serving).

Return to simmer, and cook (stirring occasionally) 12-15 minutes until quinoa is done. To finish, stir in coconut milk and simmer 3-5 minutes to marry the flavors together. Serve immediately or let settle to thicken a few minutes. Soup stays warm a long time if covered. Serve topped with remaining minced chiles, tomatoes, onions and cilantro. Add other toppings as desired such as avocado or chutney or coconut cream or yogurt. A great vegan soup everyone loves, especially on a cool winter day! Serves 6 people as a main dish or 8-10 peoples a soup appetizer.

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Mango Steel Custard Pie | Bob's Red Mill

Mango Steel Custard Pie {Spar for the Spurtle 2nd Place Winner}

by Cassidy Stockton in Golden Spurtle, Meatless Mondays, Recipes

This dish from Lyanne Abreu of Miami, Florida took second place in our 4th Annual Spar for the Spurtle. Inspired by her grandmother’s Arroz con Leche (rice with milk, a Cuban custard tart traditionally mixed with fruit) features our natural granola and steel cut oats in the crust, which is then layered with a mixture of fresh mangoes, rum, vanilla, coconut and topped off with blackberries. Breakfast or dessert? We can hardly decide. What we do know, though, is that it is delicious! Congratulations to Lyanne on taking 2nd place!

Mango Steel Custard Pie | Bob's Red Mill

Mango Steel Custard Pie

By Lyanne Abreu

Ingredients:

Crust

Filling

Part 1

Part 2:

  • 1/3 cup Heavy Cream
  • 1/4 cup of Sugar
  • 1 Tbsp Cornstarch
  • 1/2 tsp Cinnamon
  • 1 Egg
  • 1 Egg Yolk
  • 1 Tbsp Rum
  • 1 Tbsp pure Vanilla
  • 8 ounces of Apple Juice
  • 2 ripe medium sized Mangoes, peeled, pitted and thinly sliced
  • 1/2 cup of Blackberries

Directions:

On a cast iron skillet, pour 8 ounces of apple juice and bring to medium heat. Put the sliced mangoes in skillet and let cook for about 5 minutes. While mangoes are cooking, pour 1 cup of evaporated milk and 1/2 teaspoon salt into a pot and allow to a boil. Add 1/2 cup of Bob’s Red Mill quick cooking steel cut oats and turn heat to low. Cover and cook for about 5 -7 minutes stirring occasionally. While still on low heat, and add 1/2 cup of heavy cream, sugar, and rum. Whisk the eggs and pour the eggs into the porridge while stirring (takes about 14 minutes total). Pour 2 tablespoons of mango/apple juice mixture into porridge.

Meanwhile, with a pestle and mortar, lightly break down clumps of Bob’s Red Mill Granola. Mix with butter and maple syrup and line cast iron pan with granola. Put on high heat for about 4 minutes. Line half the mango slices in the cast iron skillet, atop the granola, then pour in the porridge mixture. Line the other half of mango slices on top of the porridge, and place blackberries intermittently throughout. Eat warm or let cool. It’s delicious either way.

 

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Cassidy Stockton Google: Cassidy Stockton
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morning gloryF

Morning Glory Oats {Spar for the Spurtle Winner}

by Cassidy Stockton in Gluten Free, Golden Spurtle, Meatless Mondays, Recipes

The Fourth Annual Spar for the Spurtle garnered over 370 qualified entrants, over 4 times as many as previous years, making this our best year yet, and a difficult competition to judge. The winning recipe will be used to compete in Scotland in early October at the Golden Spurtle World Porridge Championship. Our judges wanted a dish that was porridge-like. They also wanted it to be simple to prepare and nutritious. The judges tasted the top three dishes and chose Morning Glory Oats from Helen Williams as our winner. This dish is like carrot cake in a bowl. Steel cut oats are cooked with almond and coconut milk, then mixed with shredded carrots, golden raisins, walnuts, coconut and pineapple. It’s a very satisfying bowl of oats that is both delicious and nutritious. Dennis Gilliam, our Executive VP of Sales and Marketing, will compete with this dish in Scotland on October 4th with a few minor tweaks to make it really shine (such as a dollop of cream cheese frosting).

Morning Glory Oats | Bob's Red Mill

Morning Glory Oatmeal

By Helen Williams

Ingredients

Directions

Start by cooking your oats according to the instructions using the almond and coconut milks in place of water. In the meantime, grate your carrots. Once your oatmeal has thickened, add your raw carrot shreds, raisins and spices. Allow to finish cooking to desired texture (steel cut oats should be slightly al dente). Stir in your coconut, vanilla extract, brown sugar and orange zest. Top with chopped walnuts and dig in with a spoon; brace yourself for a breakfast that will be seriously hard to beat. It’s basically deconstructed carrot cake in a bowl that you don’t have to feel bad about eating before work. Enjoy!

*Use Bob’s Red Mill Gluten Free Steel Cut Oats to make this dish gluten free.

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Cassidy Stockton Google: Cassidy Stockton
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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.

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Cassidy Stockton Google: Cassidy Stockton
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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.

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Cassidy Stockton Google: Cassidy Stockton
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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. 

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Cassidy Stockton Google: Cassidy Stockton
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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.

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Cassidy Stockton Google: Cassidy Stockton
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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

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Cassidy Stockton Google: Cassidy Stockton
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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

 

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Cassidy Stockton Google: Cassidy Stockton
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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

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Cassidy Stockton Google: Cassidy Stockton
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