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.
Friday, April 15, 2011
Cooking Barley - Stovetop Method
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.
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!
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.
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.
Wednesday, April 13, 2011
Black Bean Brownies
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
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
Tuesday, April 12, 2011
Pinto Bean Fudge....Really!
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!
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.....
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
Monday, September 14, 2009
Yummy Quinoa & Black Beans
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
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
Friday, September 11, 2009
Xagave - What the heck is THAT??
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
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!!!
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!
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!
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