May Food Storage Item: Oats

Let’s store OATS ! Oats add variety!
Oat Basics:
Many varieties of oatmeal are available ranging from "old fashioned" to "instant." Oats are processed into rolled oats by first removing the outer husk or hull, yielding "groats." The groats are then cleaned, steamed, toasted, steamed again to soften them, and finally, rolled. Rolled oats that are not cut into smaller pieces are termed "old fashioned." They take about five minutes to cook on the stove, and they yield a chewier product after cooking.
Groats cut into a couple of pieces before being steamed and rolled are termed "quick oats," which cook on the stove in about a minute. "Instant" oatmeal is steamed yet again and sweeteners, flavors and other ingredients may be added. (Garden-Robinson, J., NDSU Extension Service, Prairie Fare: January is National Oatmeal Month)

NOTE: Regular oats and quick oats are basically interchangeable. However, when using regular oats in a recipe that calls for quick oats, it is advisable to soak the regular oats in water for about 5 minutes to soften them.

Oats benefit your health!
$ Rich in the B vitamins and many minerals
$ Contain the anti-oxidant vitamin E and oats are mineral rich
$ Contain an excellent balance of amino acids, so it meets your protein needs without the mixing of food other grains need
$ Contain insoluble fiber to keep you “regular”
$ Lower total cholesterol
$ Lower low-density lipoprotein ( LDL , the "bad" cholesterol)
$ May lower high-blood pressure
$ Contain high levels of complex carbohydrates which have been linked to reducing the risk of cancer and the better control of diabetes

Sources:
$ http://www.eurekalert.org/pub_releases/2008-01/uok-ohc010808.php
$ Garden-Robinson, J., NDSU Extension Service, Prairie Fare: January is National Oatmeal Month
$ http://waltonfeed.com/self/oats.html
$ http://waltonfeed.com/grain/ldscn/40.html

RECIPES
Add oats to recipes you already love!
$ add it to soups, gravies and stews as a thickener
$ add it to casseroles
$ use instead of crackers in meatloaf
$ ground your oats in a blender or food you processor then…
o add some to breadcrumbs when making a breading
o swap one-third of the flour in recipes with quick or old-fashioned oats
Sunshine Granola
2 cups oatmeal (quick or old fashioned, uncooked)1/3 cup honey1/4 cup chopped pecans (optional)2 tablespoons vegetable oil2 teaspoons grated orange peel1 teaspoon vanilla1/4 teaspoon ground cinnamon1/8 teaspoon salt (optional)2/3 cup diced dried mixed fruit (about 3 ounces)
Heat oven to 350 F. Combine all ingredients except dried fruit in large bowl; mix well. Spread evenly in 15 x 10-inch jelly roll pan or 13 x 9-inch baking pan. Bake 20 to 25 minutes or until golden brown, stirring once after 10 minutes. Cool completely in pan. Stir in dried fruit. Store tightly covered up to 5 days.
Makes about six servings. Each half-cup serving contains 240 calories, 6 grams fat, 43 milligrams carbohydrates and 3 grams fiber.
Source: Julie Garden-Robinson, (701) 231-7187, http://us.f352.mail.yahoo.com/ym/Compose?To=jgardenr@ndsuext.nodak.eduEditor: Tom Jirik, (701) 231-9629, http://us.f352.mail.yahoo.com/ym/Compose?To=tjirik@ndsuext.nodak.edu
Soft Oaty Pretzels
· 3 to 3-1/2 cups all-purpose flour, divided
· 1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
· 2 tablespoons granulated sugar
· 1 package (1/4 oz.) quick-rising yeast
· 1-1/2 teaspoons salt
· 3/4 cup milk
· 3/4 cup water
· 2 tablespoons margarine or butter, softened
· COATING
· 1 egg, lightly beaten
· 1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
For pretzels, combine 2 cups flour, oats, sugar, yeast and salt in large bowl; mix well. Heat milk and water until very warm (120°F to 130°F); add margarine. Add to flour mixture. Blend at low speed on electric mixer until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough that pulls away from sides of bowl.
Knead on lightly floured surface until smooth and elastic, about 5 minutes, adding additional flour if dough is sticky. Cover loosely with plastic wrap; let dough rest on floured surface 10 minutes.
Heat oven to 350°F. Lightly grease or lightly spray 2 large baking sheets with cooking spray.
Divide dough into 24 equal pieces. Roll each piece into a 12-inch long rope; form into pretzel, letter or number shape. Place pretzels on baking sheet. Cover loosely with plastic wrap; let rest 10 minutes or until slightly risen. Brush tops of pretzel with beaten egg; sprinkle with oats, pressing lightly.
Bake 15 to 18 minutes or until golden brown. (If baking both baking sheets at one time, rotate sheets top to bottom and front to back halfway through baking time.) Remove from baking sheets; cool on wire rack. Store tightly covered at room temperature.
Makes 24
Vegetable Oat Pilaf
· 1/2 cup chopped mushrooms
· 1/2 cup chopped green or red bell pepper
· 1/2 cup sliced green onions
· 2 cloves garlic, minced
· 1 tablespoon vegetable oil
· 1-3/4 cups Old Fashioned Quaker® Oats, uncooked
· 2 egg whites lightly beaten or 1/4 cup egg substitute, lightly beaten
· 3/4 cup ready-to-serve low sodium chicken broth
· 2 teaspoons dried basil leaves
· 1/2 teaspoon salt (optional)
· 1/4 teaspoon black pepper
· 1 medium tomato, seeded, chopped
In large skillet, cook mushrooms, bell pepper, onions and garlic in oil over medium heat, stirring occasionally, 3 to 4 minutes or until onions are tender.
In medium bowl, combine oats and egg whites, stirring until oats are evenly coated. Add to vegetable mixture in skillet. Cook over medium heat, stirring occasionally, until oats are dry and separated, about 5 to 6 minutes. Add broth, basil, salt and pepper. Continue cooking, stirring occasionally, 2 to 3 minutes or until liquid is absorbed. Stir in tomato. Serve immediately.
Makes 8 Servings