Tasty Grains and Beans

Barley, Berries & Chicken Salad

2011-04-15T23:59:00.000-07:00

2 cups cooked pearl barley or whole grain barley *I have used 1 cup Barley and 1 cup cooked Kamut and that combo is yummy too! You could mix any grain combo you like.
1-1/2 cups cooked and cubed chicken
1 can (8 oz) sliced water chestnuts, drained *I use less
1/2 cup sliced celery
1/4 cup sliced green onions *I use less
1/2 cup prepared Italian salad dressing
1 cup sliced fresh strawberries * I like to sweeten the berries just a bit.

Combine cooked barley, chicken, water chestnuts, celery and onions. Drizzle salad
dressing over barley-chicken mixture and toss with fork.

Chill well.

To serve, spoon chilled salad into serving bowl and top with sliced strawberries.

Makes 4 generous servings.

Nutritional Info: Per serving: 337 calories, 19g protein, 14g fat, 36g carbohydrate, 51mg cholesterol, 8g fiber, 631mg sodium.

Cooking Barley - Stovetop Method

2011-04-15T23:56:00.000-07:00

In medium saucepan with lid bring 3 cups water to a boil.

Add 1 cup pearl barley; return to boil.

Reduce heat to low, cover and cook 45 minutes or until barley is tender and
liquid is absorbed. *If using whole grain barley, increase cooking time to 50-55 minutes and pour off any unabsorbed liquid after cooking.

Makes about 3 to 3-1/2 cups. Place any extra cooked barley in an airtight container and refrigerate and use for up to 1 week or freeze it for future use.

Add extra cooked barley to casseroles or prepared salads for extra fiber and flavor. Mild flavor and very filling.

BARLEY BEEF BURGERS - YUM!

2011-04-15T10:33:00.000-07:00

3/4 c. cooked barley - cooled
12 oz. lean ground beef
1/2 tsp. salt
4 - 6+ hamburger buns *Depends on how thick & big you want your burgers
1 sm. onion, diced into small pieces
2 tbsp. barbecue sauce
1/4 tsp. ground black pepper
1-2 tsp. whole grain flour of your choice
A little extra flour to dip patties in just before cooking

1. Combine barley and onion in food processor. Whirl until finely chopped.
Add to another bowl containing beef, barbecue sauce, salt, pepper. Mix well and add just enough flour to reduce the stickiness & aid in patty formation.

Cover meat mixture and cool in fridge for about 30 minutes. *You can skip this step, just be aware that your patties may be softer & a bit crumbly if you do.

Shape into desired size of patties and dip in remaining flour to lightly coat. Spray pan or grill with non-stick spray and cook to your desired level of doneness.

*Remember undercooked ground meat can cause serious illness and even death.

Add your favorite condiments and Enjoy!

Calories 339, protein 20g, fat 14g, carbohydrate 33g, sodium 656mg, cholesterol 52mg.

Black Bean Brownies

2011-04-13T22:22:00.000-07:00

Ingredients
1 15 oz can of unseasoned black beans, WELL rinsed and drained
3 eggs for cake-like brownies, *Use 2 eggs for a heavier brownie
3 tablespoons canola oil, *I like to use 1/2 oil and 1/2 Chia gel in my baking
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1/2 cup milk chocolate chips (optional)

Directions
1.Preheat oven to 350 degrees.
Lightly grease an 8x8 square baking dish. *Double the recipe for 9x13*
2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, and sugar in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. *Bake about 40+ minutes for the 9x13*

Nutritional Information:
Amount Per Serving Calories: 126 | Total Fat: 5.3g | Cholesterol: 40mg Powered by ESHA Nutrient Database

Pinto Bean Fudge....Really!

2011-04-12T23:04:00.000-07:00

Pinto Bean Fudge

Ingredients
•1 (15 ounce) can unseasoned pinto beans, rinsed and drained
•1 cup baking cocoa
•3/4 cup butter or stick margarine, melted
•1 tablespoon vanilla extract
•7 1/2 cups confectioners' sugar
•1 cup chopped walnuts or any other nut you like (Nuts also optional)

Directions

In a microwave-safe dish, mash beans with a fork until smooth(I like to use my trusty potato masher); cover and microwave for 1-1/2 minutes or until heated through.
Add cocoa, butter and vanilla. (Mixture will be thick.)
Slowly stir in sugar; add nuts. Press mixture into a 9-in. square pan coated with nonstick cooking spray.
Cover and refrigerate until firm. Cut into 1-inch pieces.

If you use less powdered sugar, I think you could totally use this for frosting!
*TIP* I store this in the fridge or the freezer due to the beans. Enjoy!

So neglected.....

2011-04-12T17:07:00.000-07:00

Dearest Blog, So sorry for neglecting you. Please forgive me. I doubt anyone has even noticed my absence but I really do want to reactivate and share some wonderful new ideas and recipes with anyone that happens by. Plus, I am famous for losing recipes I love so this will help me be able to keep track of them and make the things I have come to love whenever I want! I do still love, love, love grains and try to use them regularly. I have also developed a new, deep love of Beans! So...stay tuned...We are going to have some delicious, healthy, wonderful food! Sincerely, Grain Lady

Yummy Quinoa & Black Beans

2009-09-14T23:12:00.000-07:00

Quinoa and Black Beans Courtesy of Valerie Fowles

INGREDIENTS:
1 teaspoon vegetable oil
1 onion, chopped (I like red onion)
3 cloves garlic, peeled and chopped
3/4 cup uncooked non-instant white quinoa (rinse and let soak 5-10 minutes)
1 1/2 cups vegetable or chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans,
rinsed and drained
1/2 cup chopped fresh cilantro (optional)
Avocado, tomato, etc (optional)
DIRECTIONS:
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro, tomato, and avocado if desired.
This is good served with salsa and tortilla chips or wrapped in tortillas

Xagave - What the heck is THAT??

2009-09-11T14:58:00.000-07:00

This is my newest discovery & I have had nothing but success with it so far! I will say only that this is a wonderful natural sweetener.

To learn more please check out www.Xagave.com for more info & recipes

I am working with a local vendor at this time to see if we can get it supplied here. Meantime visit their website to see if it is already available near you.

Blueberry/Cranberry Granola Muffins

2009-09-11T14:10:00.000-07:00

This picture happens to be of a mini loaf & 2 mini "Ugly" muffins but they are still tasty! Everyone ate the samples of the "Pretty" muffins! Come on ya'll, Don't be an ugly muffin hater!!

Preheat oven to 325 degrees

In a large mixing bowl stir together:

1 cup Xagave
3 eggs
1 cup plain yogurt (unsweetened, low fat or regular)
2 TBSP Canola oil
2 tsp. Vanilla Extract
1 tsp Almond Extract

In another bowl measure & mix well:

1 cup Whole Wheat Flour (or your favorite flour - I use Kamut)
1 tsp Baking Soda
1 tsp ground Cinnamon
1/2 tsp salt

Slowly stir the dry ingredients into the wet ingredients & mix well.

Add: 3 cups Rolled Oats - one cup at a time.

Fold in:
1 cup fresh blueberries
1/2 cup Craisins
1/2 cup chopped nuts of your choice (optional - I don't add any)

The consistancy should be like a thick oatmeal, depending on the flour you choose to use, you may need to add a bit more than the recipe calls for. Fill paper-lined or greased mini or regular muffin tins (I like the minis) I try to not overfill the tins, just fill them to near the top. If your muffin top spreads out like a cookie instead of doming up like muffins should, you just need to add a little more flour. They will all taste good, they just look more appetizing with a pretty domed top!

These are a wonderful breakfast on the go or snack. They stay fresh for days. My family likes them chilled. I want to try them with other types of fruit - I think fresh raspberries would be delicious! These are loaded with fiber and protein - so good for you!

Finally.....I'm baaack!!!

2009-09-11T07:51:00.000-07:00

Sorry it has been SO long since I have paid attention to this blog! Summer and life happened! But now I am back and as excited as ever to give these grains the attention they deserve!

I just taught an Enrichment class last night and tasted some really wonderful grainy foods! Hope to have some of those recipes to share with you very soon! Unfortunately I was also on pain medication for my back so I am not sure I shared all that I wanted to about grains but what a great bunch of ladies attended. I had a great time! Thank you for the opportunity!

I love chatting with other people about how to use these grains in so many different ways! They inspire me with their ideas & experiences. It is not just about flour & whole grain breads, you can put grains in anything! Just think outside the box! Please continue to share your recipes & experiences here.

The food last night was so tasty, making me really glad that I chose that name for this blog because it really is true!

Keep on graining!

Millet - Gluten Free

2009-05-30T22:42:00.000-07:00

Millet is Gluten Free

To Cook: The Ratio is 1:2 (1 part Grain to 2 parts Water)
*You can rinse with water first if desired - I recommend it, but it is up to you.

On the stove top cook for 25 - 30 minutes
If you use a Pressure cooker, cook on High pressure for 7 minutes.

When it is cooked it is light & fluffy, add more water and it becomes mushy like Polenta or mashed potatos. Millet by itself has a bland flavor. The beauty of its blandness is that it "takes on" the flavor of whatever you add it to! Hence the ease of the "sneak"! When it is cooked it can easily be added to almost anything, scrambled eggs, macaroni & cheese, taco meat, chili, use as a meat extender in meatloaf & meatballs, stuffing aka dressing(you know, like with Thanksgiving dinner), soups & stews, add it to hot cereal, you could mix it with rice (as long as you aren't "sneaking". It can be added, cooked or whole raw grain to bread dough. I haven't tried this but have read that if you toast the raw grain before cooking, it tastes kinda like buttered popcorn. Experiment and let me know!!

Millet - Gluten Free

2009-05-30T19:43:00.000-07:00

I have decided to "highlight" Millet first. It is one of my new favorite grains! It is a wonderful little grain and so totally under appreciated here in the United States. This picture is what the grain looks like uncooked. When I say it is underappreciated it is because in the United States, we are familiar with Millet as Bird Seed or Gerbel/Hampster Food! Can you believe that?

Now to give you a better frame of reference, picture 3 Millet grains equaling an individual grain/kernal of Brown Rice. Here is a picture!
Here, I cooked some up so you can see how that looks.

Millet is one of the Super Grains, it is rich in amino acids, phosphorus, Lysine & vitamin B. Its Iron content is higher than any grain except Amaranth and Quinoa. Millet is easy to digest and Gluten Free. Its easy digestability and high nutrition make it wonderful even for babies & young children. For more info check out "Those Wonderful Grains" by Brad E. Petersen aka "Chef Brad". It is available through www.ChefBrad.com)

Millet by itself has a bland flavor. Now why would we want BLAND? The beauty of its blandness is that it just sort of "takes on" the flavor of whatever you add it too! Incredible! Hence the ease of the "sneak"! When it is cooked it can easily be added to almost anything, scrambled eggs, macaroni & cheese, taco meat, chili, use as a meat extender in meatloaf & meatballs, stuffing aka dressing(you know, like with Thanksgiving dinner), soups & stews, add it to hot cereal, you could mix it with rice (as long as you aren't "sneaking". It can be added, cooked or whole raw grain to bread dough. I haven't tried this but have read that if you toast the raw grain before cooking, it tastes kinda like buttered popcorn - I will have to try that! When it is cooked it is light & fluffy, add more water and it becomes mushy like Polenta or mashed potatos. Please let me know ways you find to use it, I would love to hear of your experiences!

Nutritional Info for Millet - per 1 cup boiled
284 Calories, 8 grams Protein, 2 grams Fat - 0 Saturated Fat, 0 Cholesterol, 7 mg Calcium, 240 mg Phosphorus, 1.5 mg Iron, 5 mg Sodium, 3 grams Fiber, 57 grams Carbohydrate.

Highlights! - UNDER CONSTRUCTION!

2009-05-30T19:12:00.000-07:00

I decided to hightlight Millet first because it is a grain that is SO EASY to play with. It makes an excellent place to begin "graining" your family! **See Marianne's comment under Chili & Taco Meat about Sneaking Grains!

I will give some nutritional info and some interesting grain facts in this space but you should notice in the recipe archive that each grain will be listed there as well with cooking directions/uses etc. Bare with me while I experiment to see what works best here ;)

2009-05-29T12:54:00.000-07:00

Wheat- Flaxseed Pancake - Thanks to Ami Jacobs!

Mix 1/2 c. flaxseed
1 1/2 c. whole wheat flour
1 1/2 c. brown rice flour
1/2 c. toasted wheat germ
1/2 c. powdered milk
2 Tbs. brown sugar
5 tsp. baking powder
1 tsp. salt --makes 4 c. dry mix

add:
4 eggs
2 c. cold water
mix just until wet, cook, & enjoy!

*you can mix up a batch, store it in a cool dry place, & only add 1 egg & 1/2 c. water to 1 c. of dry mixture at a time.*

2009-05-27T11:40:00.000-07:00

German Dark Rye Bread Courtesy of Cindy Bower

Ingredients

Dry mixture:
3 C. all-purpose flour
1/4 C. unsweetened cocoa powder
2 pkg active dry yeast
1 Tbls. caraway (optional)

Liquid mixture:
1/3 C. molasses
2 Tbls. butter
1 Tbls. sugar
2 C. warm water
1 Tbls. salt

Add:
3-3 1/2 C. rye flour

Cooking oil

In large bowl combine all-purpose flour, cocoa, yeast, and caraway seed. Heat and stir molasses, butter, sugar, 2 C. warm water, and 1 Tbls. salt till warm (115-120 degrees). Add to dry mixture. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough. Turn out onto lightly floured surface; knead till smooth (about 5 minutes). Cover; let rest 20 minutes. Punch down; divide in half. Shape into two round loaves; place on greased baking sheets or in two greased 8" pie plates. Brush with small amount cooking oil. Slash tops with knife. Cover; let rise till double (45 to 60 minutes). Bake at 400 degrees for 25-30 minutes. Remove from baking sheets; cool. Makes 2 loaves

2009-05-27T11:25:00.001-07:00

Chili & Taco Meat

For these 2 recipes, just prepare as you usually do,Cook & Season and then add in whatever grain you want. VERY EASY. Add as much or as little as you want to.

Remember Millet works great because it takes on the flavor and color of whatever you put it with. It also sort blends in, in case you are sneaking

I added precooked Spelt ,Red Quinoa and Millet to the Chili and the Taco Meat.

2009-05-27T11:04:00.000-07:00

Happy Food

½ cup Karo Syrup
½ cup Honey
¼ cup Butter
1 tsp Vanilla
2 cups Popped Amaranth

*To pop: In a HOT large, DRY, kettle place no more than 2 TBSP at a time of dry, whole grain Amaranth. Shake vigorously, it will pop very quickly. Pour into a bowl and continue popping in small amounts until you have enough. *Warning* It is SO FUN to pop! You may have to force yourself to stop popping!

Bring Karo, Honey, Butter, and Vanilla to a boil. Turn heat down and boil for 10 minutes, until it is golden brown. Stir in the popped Amaranth and pour onto parchment paper. Cool, Cut, Eat!

2009-05-27T10:47:00.000-07:00

Hot Rice Pudding/Grain Dessert

Equal parts Cracked Spelt, Cracked Barley, & Brown rice.Add the proper amount of Water. *The Ratio is 1:3* (One part Grain to 3 parts Water) *Remember - your grain will increase in size by 3 to 4 TIMES when cooked! So start small, you will end up with more servings than you think!

I cook in my electric pressure cooker for 13 minutes on High Pressure with natural release of the pressure. I have not tried cooking it in a crock pot over night but it should work. (probably on the Low setting – I am guessing here! I might add extra water to be safe. You can always cook off any extra water just before serving)

I generally add a little Butter or Coconut oil (for added flavor) and Sweetener of your choice. Add a little milk or cream if desired. Add some Nutmeg or Cinnamon, to your taste preference & enjoy. YUM! A dessert that is so healthy & filling! Serve warm, this is a great dessert for a cold wintery day! This is also a great way to use up leftover breakfast cereal, if you accidently cooked too much in the morning ;)

2009-05-27T10:33:00.000-07:00

Hot Breakfast Cereal

Equal parts Cracked Spelt, Cracked Barley, & Brown rice.
Add the proper amount of Water. *The Ratio is 1:3* (One part Grain to 3 parts Water)

*Remember - your grain will increase in size by 3 to 4 TIMES when cooked! So start small, you will end up with more servings than you think!

I cook in my electric pressure cooker for 13 minutes on High Pressure with natural release of the pressure. I have not tried cooking it in a crock pot over night but it should work. (probably on the Low setting – I am guessing here! I might add extra water to be safe. You can always cook off any extra water just before serving)

I generally add a little Butter or Coconut oil (for added flavor) and Sweetener of your choice. Maple Syrup, Brown Sugar, Regular Sugar, Honey. Fresh fruit is delicious too. Add milk if desired. I think if you then add Nutmeg or Cinnamon, it tastes more like a rice pudding. YUM! So healthy & filling! *You really can eat smaller servings AND be satisfied longer!

2009-05-27T10:26:00.000-07:00

Red Quinoa Coconut Cookies

1 cup Granulated Sugar
1 cup Brown Sugar
2 cubes Butter, softened
2 Eggs
1 Tbsp Vanilla (yes, a tablespoon)

Cream Sugars & Butters together.

Add Eggs & Vanilla & mix well.

Add and mix:
either 2 ½ cups White Flour or 2 ¾ Spelt Flour (or a combination of the two)

1 tsp Salt
1 tsp Baking Soda

Add and Mix:
1 ½ cups Coconut
1 cup Red Quinoa, precooked & chilled

*I added a bit more flour than it calls for. This makes fairly sticky cookie dough. It is different than I am used to, the cookies really spread on the cookie sheet so space them with plenty of room!

This recipe has been cut in half and still should make LOTS of cookies!

Drop by teaspoonfuls onto parchment lined cookie sheet. I dampened my fingers and slightly mashed each dough ball a little bit and bake @ 325 degrees for 9 – 11 minutes. Cookies should be a nice golden brown in color. Remove from oven & cool.

These cookies are good by themselves but you can dip one side in chocolate if desired!

2009-05-27T10:20:00.000-07:00

Barley Waldorf Salad

6 apples chopped
1 cup dried cranberries
6 cups cooked barley, cooled
3 cups fruit cocktail, drained, reserving juice
1 cup walnuts

Instructions:
Chop apples and mix all ingredients together and toss with dressing.

Dressing

Reserved cocktail juice
1 cup mayonnaise
1/4 cup lemon juice
1/4 cup flax oil
1/4 cup sugar
Dash salt

Whisk together ingredients and toss with salad.

This make a giant batch! I also am not a big fan of fruit cocktail (I pick out the grapes, & pineapple) I have added mandarin oranges too & that is pretty tasty.

2009-05-27T09:53:00.000-07:00

Banana Bread –

3 Bananas
1/3 cup plus 1 Tbsp Shortening (I use Butter)
½ Tbsp Baking Soda
¾ cup Buttermilk
1 ½ cup Sugar
½ tsp Salt
¾ cup White Wheat Flour
¾ cup Kamut Flour
¾ cup White Flour
¾ cup Chopped Nuts *optional

Cream the bananas, shortening (or Butter), Baking Soda, Buttermilk & Sugar together. Add Flours, Salt & Nuts.
I bake mine in a greased 9 X 13” cake pan and baked 40 – 45 minutes, until a toothpick comes out clean & it bounces back to light finger pressure.

Just the beginning.....

2009-05-26T21:39:00.000-07:00

Finally.......I am ready to give this Grain Blog a whirl! I am excited and hope it will grow and progress as we all learn & share together. First I will post all the recipes we had at Education Day. So glad you were brave enough to try them and actually enjoyed them! Grains can be tasty!

Next, I have decided to "highlight" one particular grain at a time for a couple of reasons. One is, it will be easier for me to really provide in depth info on that grain and two, it will allow you to focus on and try one grain at a time so as not to feel overwhelmed or burdened to know it all at once.

Be patient, this is still a learning process for me too. Please visit often and PLEASE share your experiences & yummy recipes!

Let's begin our Grain Journey!