Everyday Meals: Soured Oats and Eggs

While we normally post the highlights of our culinary endeavors, I feel like it serves to reason that we can share the kinds of meals that we eat with regularity - dishes that we have in between the venison pot pies and the more extravagant creations such as buffalo chicken calzones and braised oxtail. 

Christa can attest that when I make food for her and for myself that I make it from scratch, but we don't always have time for elaborate meals that take 6+ hours to prepare.  There are two ways that I ensure that we always have good homemade food during the week even when we are both crunched for time:  batch cooking and quick go-to meals.

Batch cooking is very useful, because it allows me to spend the same amount of time that I might otherwise use to make 2 meals and instead prepare 8 meals.  It doesn't necessarily take any longer to increase the amount of food prepped in one recipe, and in the long run it saves time as I am only cooking for two.  By cooking a whole roast, several quarts of soup, or entire roasted chickens, we can then get many meals out of that one recipe by eating leftovers during the week and also by freezing portions for use in the future.  Freezing and storage is particularly handy as it allows for us to have a variety of meals, rather than eating the same thing all week (which can get boring no matter how good it tasted at first).  I'll get more into ways to maximize the efforts of freezing and storage of batch cooking in the future, but let's talk about the other simple way to always have fresh, real food at hand.

Quick go-to meals are more the focus of this post.  These are things that can be thrown together quickly, and often times do not benefit from longer cooking at all.  This are the kind of meals that we make for breakfast while getting packed for work; the kind of meals that we'll make on a rushed evening when there's nothing cooked in the fridge (like this week after returning from a 4-day weekend vacation).  They're also usually cheap...much cheaper than prepackaged convenient foods, and more importantly, they're health real food.

Most mornings, I put together oatmeal for Christa.  She prefers the cracked oats as opposed to the rolled, and we both prefer to sour our grains before cooking (unless they're sprouted).  Soaking the oats to sour them makes cooking much faster in the morning.  Just put them in a put or a jar, add three times as much water as oats, add a splash of raw vinegar, and leave them covered on the counter at room temperature for 1-2 days.  Put them on the stove in the morning and the soaked oats will cook up in less than 5 minutes into a creamy and exquisitely flavored porridge.  Add butter and/or maple syrup to taste, and serve them with a glass of whole creamline milk and a pair of gently cooked pastured chicken eggs for a really excellent start to the day that costs less than a "fast-food" breakfast and is infinitely more nourishing.

15 minutes of actual cook time for something that we could eat every morning

So, for those of you that are more curious about what it is that we're eating, and want a closer look at the philosophy and reasoning behind it, stay tuned for updates on everyday meals.  When we slow down enough to take a picture, we'll be sure to write about them.