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Recipes with Whole Wheat Pasta

Rolled Oats vs. Steel Cut Oats vs. Quick Oats: How to Choose

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Have you ever gotten yourself stared at all the different oatmeal in the store? Should you be getting steel cut oats, oatmeal, or old-fashioned oats (or are some of them the same)? Which one is healthier and can they all be used interchangeably? Here’s what you need to know.

If you want to eat oatmeal, you might as well have the variety that is not deprived of its nutrients. Especially if you are feeding it to children. But hey, you are important too. So what’s the difference between Steel Cut, Scottish, Irish, Rolled, Quick Cooking, Old Fashioned, and Instant Oats?

Short answer: some are milled differently, others are exactly the same but are named differently.

Speaking of which, what’s the difference between oats and oatmeal? Technically, oats refers to the whole grains themselves and oatmeal to the pulpy dish often made from them and / or the processed form of the whole grains – but now the terms are often used interchangeably.

With any type of oatmeal, the oats are first cleaned, peeled, and conditioned, which removes the outer shell (called the peel) and leaves the inner core or grits behind. The groats are then brushed clean in scrubbing machines. Next, an oven heats the grits to about 215 degrees Fahrenheit to deactivate their enzymes, which limits the oils in the germ from reacting with oxygen, making the oats shelf-stable and giving them a slightly toasted taste. Chelsea Lincoln, a representative of Bob’s Red Mill Natural Foods says this is important because “oats go rancid very quickly if not stabilized”.

From there, the whole oat groats are processed differently, depending on the type of oat flakes they are made into:

Steel-cut oats (also known as Irish oats)

Lincoln says that to make steel cut oats (also known as Irish oats), the groats are crushed with steel blades. “This allows for a tougher oatmeal,” says Lincoln. It takes about 30 minutes to cook.

Stone milled oats (also known as Scottish oats)

With stone-milled oats (also called Scottish oats), the groats are ground into a meal, creating an “oat porridge with a nice, creamy texture”. Like Irish oats, Scottish oats take about 30 minutes to cook.

Oatmeal (also known as old-fashioned oats)

Oatmeal (also known as old-fashioned oats) takes less time to cook and is less coarse and chewy in texture. To make them, the groats are softened by steaming and then passed through metal rollers to flatten them. Lincoln says that Bob’s Red Mill’s regular oatmeal is flattened to 0.024-0.032 inches.

Quick cooking oats

Quick-cooking oats are rolled even thinner – about 0.017 to 0.022 inches – so they cook in less than five minutes.

Instant oats

Instant oats are also rolled thin, but then “boiled and then dried again,” says Lincoln. Just add hot water and stir.

All oatmeal is pretty healthy for you; They are full of soluble fiber, vitamins, and minerals. Compared to other breakfast cereals and many other grains, they also have a low glycemic index, which means they are digested longer and have less of an impact on blood sugar levels (they are considered good carbohydrates). The less processed the oats are, the more nutrients they retain. And you should watch out for added sugars and preservatives in instant oatmeal.

Oats are naturally gluten-free, but are often processed in flour-handling operations, so cross-contamination can be a problem. If you have celiac disease or gluten intolerance, look for a certified gluten-free label.

Most recipes that call for oatmeal indicate oatmeal or old-fashioned oats (which, remember, are the same), but you can also use quick-cooking oats interchangeably. There may be minor changes to the texture, but it’s usually not so noticeable that it’s a deal breaker.

In a pinch, instant oatmeal can also be used in place of the above in things like oatcakes (where they are completely mixed into the batter), but the texture will be even softer and the cooking time can be significantly shorter, so make sure you get it sooner check the degree of doneness. They’re not a good substitute for homemade granola or recipes that use the oats for a crumbly, crispy topping.

Irish and Scottish oats will not work in place of other types of oats because they are much tougher and stronger. So, look for steel cut oat recipes if you want to use them in particular.

You can add oats to smoothies in some recipes and even replace flour with ground oats, but here are nine of our favorite ways to enjoy all types of oats in a starring role:

1. Simple homemade granola

Making your own granola to top up yogurt or just to snack on is usually much healthier and sometimes more economical than buying it in the store (but it depends on what you want to add). Get our Easy Homemade Granola Recipe.

2. Apple and oatmeal bars

These are tough, sweet, soft and a little crispy on top with the oat crumble. And they’re easy to make using ingredients that many of us already have on hand, so you don’t have to hunt for a random ingredient in the store. Get our recipe for apple and oatmeal bars. (Also try our recipe for apricot and oatmeal bars.)

3. Slow Cooker Steel-Cut Oatmeal

Throw the ingredients in your crock pot before you go to bed and wake up to a creamy, hot breakfast. Just add vanilla, nuts and fruits – fresh or dried. Get our Slow Cooker Steel-Cut Oatmeal Recipe.

4th No-bake oatmeal cookies

Chowhound

Wait what Oh yeah. These are especially great in summer when you don’t want to heat your kitchen any more than it already is. Preparation takes 15 minutes plus cooling time. These cookies taste like chocolate and peanut butter too, and we love that. Get our no-bake oatmeal cookie recipe.

5. Peach Melba Cake

This is what your summer is missing: peaches and raspberries wrapped in a crust and topped with an oat-brown sugar sprinkle. Serving this cake with a scoop of good vanilla ice cream is a must. Get our peach melba pie recipe.

6th Do-Si-Do copycat cookies

These are perfect if you’re calling for Girl Scout Cookies out of season. We’re calling for quick-boiling oats here to keep the texture nice and soft. Get our Do-Si-Do Copycat Cookie Recipe. (For more upgrades to the common oatmeal raisins, check out our Tropical Oatzravaganza Biscuit Recipe and our Chewy Peanut Butter Chocolate Chip Oatmeal Biscuit recipe as well.)

7. Overnight oats with summer fruits

You don’t even have to cook this! The oatmeal absorbs the milk and becomes soft over time. It’s very easy now. Put the ingredients in a bowl or glass the night before, put them in the refrigerator and take them out the next morning, cover them with fresh fruit and eat them. Get our Overnight Oats with Summer Fruit Recipe.

8. Hearty oatmeal

Who says oatmeal has to be sweet? Steel-cut or stone-ground oat flakes in particular take on hearty flavors, and you can also cook them in the slow cooker. Get our recipe ideas for hearty oatmeal.

9. Oat honey vodka

Another unusual thing about oatmeal? Soak it in vodka for a toasty-sweet drop! Get our Oat Honey Vodka Recipe. (If you don’t drink alcohol, you can try making oat fortified milk … not to be confused with non-dairy oat milk, but still delicious.) Drink it straight or try it with cream in our Quaker Shaker recipe.

Recipes with Whole Wheat Pasta

Use your noodle to make tasty, quick dishes

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Pasta, pasta pasta!

When it comes time to indulge in some carbohydrates, many avenues and recipes lead to pasta.

Instead of heating regular frozen lasagna, enjoy the ease of no-bake noodles, head over to Alfredo and add the veggies.

You may need to look carefully for Fideo – Spanish for noodle – a short, thin spaghetti that gets even better before cooking if it’s lightly browned.

Chicken Fideo Soup

Buckle up and try whole grain egg noodles. Even if they take a little longer to cook gently, the hearty taste is worth it. Any leftover pasta – if available – make a great kid-style snack with butter and salt.

The easiest way to thoroughly drain frozen spinach is to squeeze it between two cake plates.

ALFREDO LASAGNA FLORENTINE WITH MUSHROOMS

9 lasagna noodles without baking

1 15-ounce mug of full-fat ricotta

1 16-ounce bottle of Alfredo sauce

1½ cups of whole milk

1 teaspoon of oregano

1 teaspoon of basil

2 tablespoons of olive oil

1 16-ounce packet of fresh mushrooms, rinsed and chopped

2 teaspoons of chopped garlic in oil

1 10-ounce packet of frozen spinach, thawed and drained thoroughly

2 cups of grated mozzarella cheese

2/3 cup of grated parmesan cheese

Salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees. Lubricate a 9×13 inch baking dish with nonstick spray.

2. In a large bowl, whisk together the ricotta, alfredo sauce, milk, oregano and basil; Mixture should be pourable. Put aside.

3. Heat olive oil in a large pan. Fry the mushrooms and garlic over medium heat until the mushrooms are tender. Set aside to cool.

4. Fold the spinach and mushrooms into the alfredo mixture. Spread 1/3 cup in the prepared bowl and shake it to coat the bottom. Add three rows of lasagna pasta lengthways,

5. Cover with half of the alfredo-spinach mixture; Sprinkle with 1 cup of mozzarella cheese, 1/3 cup of parmesan. Repeat. Cover with greased foil.

6. Bake for 45 minutes; uncover and bake for another 15 minutes or until pasta is tender. Cool 20 minutes before cutting. Makes 12 servings.

CHICKEN FIDEO SOUP

1 8-ounce packet of Fideo noodles

3 tablespoons of olive oil

2 plum tomatoes peeled, halved, pitted and diced

½ white onion, diced

1 clove of garlic, peeled

8 cups of chicken broth

1 cup shredded chicken

Salt to taste

Lime wedges

Directions

1. Puree tomatoes, onions and garlic in a blender or food processor.

2. In a Dutch oven, heat olive oil over medium to high heat. Add the noodles and stir until the noodles are evenly golden brown.

3. Add tomato mixture and chicken broth to the pasta. Bring to a boil and cook for 10 minutes until the pasta is tender.

4. Season with salt and stir in the chicken to warm up. Serve with lime wedges. Makes 8 servings.

BEEF BOUGNION ON NOODLES

2 pound chuck roast, trimmed and diced

3 tablespoons of all-purpose flour

½ teaspoon dry rosemary

½ teaspoon dry thyme

3 tablespoons of olive oil

4 cloves of garlic, chopped

2 medium-sized yellow onions, finely chopped

1 tablespoon of tomato paste

1 bay leaf

3 cups of beef stock or broth

3 cups of red wine

Salt and pepper to taste

1 16-ounce package of whole grain egg noodles

Directions

1. Preheat the oven to 350 degrees. Pat the stewed meat dry with kitchen paper. Mix the flour, rosemary and thyme in a large bowl. Fold in stew meat until coated.

2. Heat the olive oil in a Dutch oven over medium to high heat. Add stew meat in batches and brown evenly; put aside.

3. Add onion and garlic to pan, reduce heat and cook until onion is translucent. Add beef; Stir in tomato paste, bay leaves, broth and wine until the meat is just covered. Bring to a simmer, then cover and place in the oven.

4. Cook 3 hours checking at 2 hours; Add more broth when the pan gets dry. If the meat is tender and easily shredded, keep it warm until ready to serve.

5. Prepare pasta al dente according to the instructions on the packet; drain. Serve beef and sauce over hot noodles. Makes 6 servings.

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Recipes with Whole Wheat Pasta

How to Bake Vegan: The Ultimate Guide to Egg, Milk, and Butter Substitutes

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It’s always the right time to make cookies, cakes and anything sweet. To solve the mystery of buttery, fluffy confections, we went straight to one of the cutest candy experts out there. Fran Costigan, a virtual queen of vegan baking, reminds us to use high quality, healthy ingredients that are of course free from any animal products. “Without butter, eggs and white sugar,” says Costigan, “I know the ingredients taste fresher.”

An important part of substituting vegan ingredients in baking is understanding the properties of certain ingredients and getting a feel for how it all works together. They do this through testing, as Costigan says. Try cutting a recipe in half and giving it a try, and then make the changes afterward. Whether you spend hours in the kitchen or just want to quickly prepare something, VegNews has the baking replacement guide for you. Have fun baking!

Prohibit butter

What it does: When baked, butter adds flavor and a rich and sometimes spongy texture. It also helps baked goods rise evenly and increases both density and sweetness.
How to replace: Butter is extremely easy to replace in vegan baking when plant-based butter is nowhere to be found. If you’re baking a recipe with natural spices or flavors, like seasoned cookies or gingerbread cookies, olive oil or unroasted sesame oil will work well. Unrefined coconut oil (which is solid at room temperature) can add the thickness of butter, and canola oil works in recipes with liquid sugar (think agave) or solid fats, like peanuts or chocolate in cakes. Vegan shortening works well with cookies and pies. And of course there is margarine, which creates the buttery flavor that so many cookies need.
The delicious butter recipes include:
Chewy vegan chocolate brownies
Vegan Chocolate Chip Peanut Butter Cookie Pizza
Cake crust

Go over there, milk

What it does: Milk gives flavor and body and creates texture when baking.
How to replace: Milk is definitely the easiest to replace in vegan baking, as there is already a lot of dairy-free milk available. Whole-fat soy milk will help create the richness of whole milk, while rice milk is lighter. Almond milk can sometimes add a subtle almond flavor, as can coconut milk, and both add to the richness of a recipe. For extra vanilla pop, try vanilla-flavored dairy-free milk.
For rich recipes without milk, try:
Vegan and gluten-free banana cream cupcakes
Vegan cinnamon crumble muffins
Mini Pumpkin Chocolate Bread

Displacing eggs

What it does: Eggs donate moisture and act as a binding agent during baking. They are also a leavening agent and help rise foods in baking.
How to replace: Milk is perhaps the easiest ingredient to replace, but egg substitutes come close to second. Ground flaxseed is a popular substitute that is also nutritious – three tablespoons of water to one tablespoon of ground flaxseed is the same as one egg. Banana puree and applesauce are other healthy alternatives that completely eliminate the cholesterol that eggs add in baking. “Baking soda, baking soda, and vinegar are aces,” says Costigan. And soy yogurt is a creative way to substitute for eggs and can add rich texture to your baking, as can pureed black beans.
Delicious recipes that omit the eggs include:
Vegan Marizpan Challah
Chocolate vegan coffee scones
Vegan zucchini snack cake

Get on your way, honey

What it does: Honey acts as a natural sweetener. It also helps brown your baked goods, adds color, and retains moisture.
How to replace: Just use other viscous liquids like maple syrup, rice syrup or agave nectar. They give the same natural sweetness and add to the tanning effects. Costigan recommends boiling them a little to simmer out some of the water for a thicker syrup.
Recipes that use these natural sweeteners include:
Vegan Boozy Holiday Profiteroles
Vegan chickpea and banana bread
Vegan blueberry-banana French toast casserole

It can, cream

What it does: Cream creates a smooth and sometimes fluffy texture in baked goods. It adds fullness and can make for a satin-like quality.
How to replace: The rich coconut milk can be a good substitute for cream. For a homemade substitute, mix one part cashew nuts and one part water until smooth. There are also a variety of non-dairy creams and creamer on the market.
For creamy treats, try:
Vegan chocolate eclairs
Vegan almond butter pudding cake
Vegan soft-batch sugar cookies

Would you like to get to know some of VegNews’ favorite vegan baking substitute products? Continue reading!
agave
Egg substitute
Maple syrup
Raw cashew nuts
Rice syrup
Unrefined coconut oil
Vegan shortening

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Recipes with Whole Wheat Pasta

Milkshakes vs. Malts: Differences, Origins, and Recipes

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What is the difference between a milkshake and a malt? is a question you could ask your waiter in any 1950s style diner or retro soda fountain and you could get all sorts of answers, but the only significant difference is the addition of malted milk powder to the one drink. But how does it taste and where does each one come from? We also have these answers.

A milkshake – as we know it – is a glass of mixed ice cream, milk, and other mixes or flavors. (A malt or malt milkshake is simply a special type of milkshake that involves adding malt milk powder.)

The term “milkshake” was first used in 1885 when it was described as a robust, healthy eggnog drink made with eggs, whiskey, and more that served as both a tonic and a treat. Around 1900 people thought of milkshakes as healthy drinks made with chocolate, strawberry, or vanilla syrup.

The milkshake made it mainstream in 1922 when a Walgreens employee in Chicago, Ivar “Pop” Coulson, took an old-fashioned malted milk (milk, chocolate, and malt) and added two scoops of ice cream. This blend quickly caught on and became part of pop culture in the 1930s (ha!) Eventually, malts got an old-fashioned, retro glitz, but milkshakes stayed up to date (although Kelis really released “Milkshake” in 2003?).

Malt, the stuff in Whoppers – you know, those chocolate balls that you buy in cinemas (or that you crave and don’t buy) – is a sweet, toasted syrup or powder made from barley or other grains that have been soaked, sprouted , and dried. Barley malt is used to make beer. (So ​​if you eat something that has malt in it, it’s like eating beer. Cheers!)

Malt milk is malted barley, wheat flour and whole milk evaporated into a powder. Some Ovomaltine flavors contain malt. Carnation also makes a malt mix in chocolate and simple flavors. All of this can be added to ice cream or baked goods for the grainy-sweet malty taste. You can also buy pure dry malt and malt syrup online.

Check your local grocery store for malted milk powder, the main ingredient in malted milk shakes, alongside powdered chocolate milk and other drink mixes. (Or when you have all the other ingredients just make a milkshake. We don’t want to let you down. It’s still drinkable ice cream. And ice cream is good.)

If you have malt milk powder on hand, add it after you’ve mixed your shake, according to CTL Foods, a Colfax, Wisconsin-based company that sells malt powder, syrups, and slushes. Malt milk powder enhances the taste of the other ingredients and gives you a sweetish, richer malt with the characteristic buttery-toasty note. One rounded teaspoon per shake is sufficient. You can add it to any flavor of milkshake to enhance the experience.

Try some of our milkshakes and malts and turn your own kitchen into a lemonade shop.

1. Chocolate malt milkshake

Look for Hershey’s Whoppers who should look familiar if you’ve ever ordered food from an American cinema concession. Or try other brands. They are crucial to adding to the awesomeness of this shake. Get our Chocolate Malt Milkshake Recipe.

2. Locust milkshake

It’s minty-fresh, but with a chocolate infusion with a little alcohol to smooth things over. This is not a shake for kids, but it can make you feel playful. Get our Grasshopper Milkshake Recipe.

3. Strong chocolate malt

Grab your favorite stout or porter beer for an adult milkshake with rich and malty hints. To do this, buy some malt milk powder. Get our stout chocolate malt recipe.

4. Oatmeal biscuit milkshake

Have you ever looked at your oat biscuit and thought, “That’s good, but it would be even better if I could drink it …”? No? Well it’s a good idea as this recipe proves. Vanilla ice cream, crispy biscuits, cinnamon and caramel – clearly a great idea. We’d bet a dash of malt would only improve the experience. Get our Oatmeal Biscuit Milkshake Recipe.

5. Drumstick milkshake

Milkshakes have more flexibility than we think they can. If you miss the lovely, honey-sweet, crackling crunch of the sugar cone, you can have that and drink your shake too. Roasted, salted peanuts contrast the sweetness of the fudge so it isn’t too sweet. Get our drumstick milkshake recipe.

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