Mixed Grain and Wild Rice Cereal
Courtesy of Epicurious.com
8 c. water
1/2 c. wild rice
1/2 c. pearl barley
1/2 c. steel-cut oats (Irish oatmeal)
1/2 c. bulgur wheat
1/2 c. raisins
1/2 c. chopped pitted dates
1/4 c. plus 2 tablespoons firmly packed
dark brown sugar
3 T. butter
3/4 t. salt
1/2 t. ground cinnamon
1. Simmer 2 cups water and wild rice in small saucepan 20 minutes. Drain.
2. Preheat oven to 375°F. Butter 2 1/2-quart ovenproof dish. In prepared dish, mix wild rice with remaining 6 cups water. Stir in all remaining ingredients. Cover loosely with foil and bake until grains are tender, water is absorbed and cereal is creamy, stirring occasionally, about 1 1/2 hours.
Barley Soup with Caramelized Onion
¼ c. extra virgin olive oil
3 onions, cut into ½ inch dices
2 quarts vegetable stock
½ oz. dried porcini mushrooms (approx. ½ c.)
2 T. tomato paste
1 T. tomato paste
1 T. minced fresh rosemary or 2 t. dried
1 c. barley (hulled or pearl, hulled requires presoaking and cooking)
1 c. diced celery or celery root
2 carrots, diced
Salt and freshly ground pepper
½ c. pecorino cheese
1. Cook onions in olive oil over low hear for 40 minutes in a covered soup pot. Remove lip and raise heat to medium; cook until onions are browned. Soak the porcini until moist in a bowl with the stock. Drain and then chop porcinis; reserve fluid to add to soup.
2. Add rosemary and tomato paste to onions and cook for a few minutes. Then add barley, vegetables, chopped porcinis, stock, and bring to a boil. Lower the heat and simmer partially covered until the barley and vegetables are done, approx. 25 minutes. Season to taste for salt and pepper, then serve with cheese grated over the top.
Red Quinoa, Feta and Spinach Salad
1 c red quinoa
2 T. olive oil
2 T. red wine vinegar
1 garlic clove, minced
2 t ground cumin
4 oz feta, crumbled
½ cucumber, peeled and chopped
3 c spinach, roughly chopped
4 green onions, chopped
Salt to taste
1. Rinse quinoa and place in a pot with 2 cups of water.
2. Bring to a boil, cover and simmer until all liquid is absorbed, about 15 minutes.
3. Toss with oil, vinegar, garlic and cumin while still warm. Toss through the rest of the ingredients
and salt to taste. Serve and enjoy!
Gluten-free Buckwheat Pancakes
Courtesy of Epicurious.com
1/2 c. buckwheat flour
1/4 c. quinoa flour
1/4 c. corn flour (not cornmeal; corn flour is finer)
2 T. tapioca flour (cornstarch or arrowroot would be okay, too)
1 T. ground flax seeds (or flax meal)
1 T. baking powder
1/4 t. cinnamon
1/4 t. salt
1/2 c. soy milk (or other nondairy milk)
1/2 c. water
2 T. pure maple syrup
2 T. canola oil
1/2 t. pure vanilla extract
1. In a large mixing bowl, mix together all flours and the flax seeds, baking powder, cinnamon, and salt. Create a well in the center and add the remaining wet ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large, heavy-bottomed, nonstick pan, preferably cast iron, over medium-high heat.
2. When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I usually make two at a time, but do as many as you can fit. The pancake should start to form little air bubbles, but not as much as "normal" pancakes do, so don’t worry. Cook on one side for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more.
|Fruit and Nut Granola
Recipe from The Metropolitan Bakery Cookbook
¾ c. canola oil
½ c. honey
½ c. maple syrup
1 t. vanilla extract
½ t. almond extract
3 ½ c. oats
1 ½ c. nuts and seeds
1 c. wheat germ
½ c. dry milk powder (optional)
1 t. ground cinnamon
1/8 t. ground cloves
1 c. dried fruit
(raisins, cranberries, cherries, blueberries)
1. Preheat the oven to 275 °F. In a medium saucepan, stir together the oil, honey, and maple syrup. Place over low heat and bring just to a simmer, do not boil. Remove the pan from heat and stir in the vanilla and almond extracts. Set aside.
2. In a large bowl, combine the oats, nuts, seeds, germ, milk powder, cinnamon and cloves. Pour the warm honey mixture over the top, then toss to coat the nuts and grains. Divide the mixture onto 2 nonstick baking trays. Spread each into a thin layer.
3. Bake the cereal 20 minutes; remove the pans from the oven and stir. Spread the cereal again and bake 15 minutes more or until light golden. Cool the cereal completely on the pans so it becomes crisp. Stir in the dried fruit. Store in an airtight container.