It was also a good time to try a couple of unusual recipes I wanted to try, without regard to anyone else's food preferences. Plus Shelby, the dog is here if I need an additional taste tester. She seems willing to try just about anything.
I have been toying with a project aimed at people with severely limited food budgets focusing on ultra cheap easy to prepare recipes. I had seen a couple of Youtube videos about creating a breakfast sausage from oatmeal. I started looking around the web for other ways to create a "meat" from grains and happened on this one for "Chicken Fried Steak" at The Prudent Homemaker. I decided today might be a really good day to try it. The nicest thing about just me being the only one for lunch was that I could fix this with no expectations whatsoever. If it tasted bad, well, that was fine and if it was good it was simply a bonus.
"Chicken Fried Steak"
2 2/3 cups old fashioned oats
1/4 cup dried onions
1 1/2 cups water
2 eggs
2 teaspoons rubbed sage
2 teaspoons Lawry's Perfect Blend Chicken and Poultry Seasoning
3 tablespoons oil for sautéing
2 cans cream of mushroom soup* ( I used Soup or Sauce mix. See recipe below)
3 cups milk ( reconstituted from instant milk powder)
Heat oil in a large skillet with a lid.
Mix first six ingredients. If it is not wet enough to stick together, add a bit more water
Scoop with an ice cream scoop and put into the hot oil. Press the tops lightly with a spatula to create a patty shape. Brown then carefully flip to brown the other side
Whisk the soup and milk together in a bowl. Turn the heat down to a low simmer and pour the soup/milk mixture over all. Flip the patties again so both sides are covered with the soup mix. Cover the pan with the lid and let simmer for about 10-15 minutes. Check 3 or 4 times while cooking to make sure the mixture does not stick.
I made this and expected the worst. I figured I would have a mushy oatmeal patty with soupy sauce on it. I was completely unprepared and blown away by this. The first bite not only tasted like chicken, it felt like I was eating chicken. It had virtually the same mouthfeel as some of those chopped and pressed chicken patties that come in the freezer case, yet it had a much nicer taste. I ate it on a plate with green beans and a couple of giant strawberries, but this would have been just as good on a bun with the "gravy "over it.
Since I was the only one here, I halved the recipe. Using a standard ice cream scoop I wound up with 3 large patties and 1 small patty. There was an ample amount of sauce for all 4 pieces. Using a scoop I think you would get 7 full patties out of the whole batch.
As usual I did not follow the recipe exactly as written, only because I did not have any Lawry's Chicken and Poultry Seasoning. Instead I added 1 teaspoon parsley flakes, 1 teaspoon instant chicken bouillon powder, 1 teaspoon of Soul Seasoning and 1/2 teaspoon adobo seasoning. I think I should have cut the bouillon back to 1/2 teaspoon and the soul seasoning to 1/2 teaspoon. It was tad too salty for me, but I confess, I don't like a lot of salt.
I found it was best to mix the ingredients except for the egg and stir it for a few minutes to let the oats and the dehydrated onion absorb a lot of the water. I continued stirring for about 5 minuted before I added the egg. The mix was very wet and I don't think I could have ever molded it into patties, but like I said earlier, just use the scoop. It worked perfectly!
I made this and expected the worst. I figured I would have a mushy oatmeal patty with soupy sauce on it. I was completely unprepared and blown away by this. The first bite not only tasted like chicken, it felt like I was eating chicken. It had virtually the same mouthfeel as some of those chopped and pressed chicken patties that come in the freezer case, yet it had a much nicer taste. I ate it on a plate with green beans and a couple of giant strawberries, but this would have been just as good on a bun with the "gravy "over it.
Since I was the only one here, I halved the recipe. Using a standard ice cream scoop I wound up with 3 large patties and 1 small patty. There was an ample amount of sauce for all 4 pieces. Using a scoop I think you would get 7 full patties out of the whole batch.
As usual I did not follow the recipe exactly as written, only because I did not have any Lawry's Chicken and Poultry Seasoning. Instead I added 1 teaspoon parsley flakes, 1 teaspoon instant chicken bouillon powder, 1 teaspoon of Soul Seasoning and 1/2 teaspoon adobo seasoning. I think I should have cut the bouillon back to 1/2 teaspoon and the soul seasoning to 1/2 teaspoon. It was tad too salty for me, but I confess, I don't like a lot of salt.
I found it was best to mix the ingredients except for the egg and stir it for a few minutes to let the oats and the dehydrated onion absorb a lot of the water. I continued stirring for about 5 minuted before I added the egg. The mix was very wet and I don't think I could have ever molded it into patties, but like I said earlier, just use the scoop. It worked perfectly!
Since I was trying to reduce the cost of making this as much as possible I reconstituted instant milk powder for the milk and I used Soup or Sauce Mix* instead of the soup. I found it on the Utah State University Cooperative website, and have used it for a couple of different things before. It worked well with this also. In addition to cooking the S.O.S. I added about 1/4 cup of sliced mushrooms to it prior to blending it with the milk. I had some in the refrigerator so why not?
For the record,
This is something I will tinker with and see what other incarnations I can find for this. I will definitely be trying the oatmeal sausage. If it tastes anything like this it might become my vegetarian option for breakfast.
*Soup or Sauce
2 cups non fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon ( low sodium)
2 tablespoons dried onion flakes
2 teaspoons italian seasoning ( optional so I opted out on this)
Mix well with a whisk and store in an airtight glass jar.
Use 1/3 cup of the mix with 1 1/4 cups water. Cook in a small pan over medium heat stirring with a whisk until the mix thickens. Once thickened use in place of 1 can of cream of whatever soup.
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