The Christmas holiday often feels like a sugar rush to me; it’s very exciting while it’s happening, but after the fact I feel drained and tired. The Portland weather has been keen to remind us that it’s winter and we’ve had one gray soggy day followed by another. When the weather gets like this, a hearty pot of soup is top of mind for dinner.

When we began developing our two new soup mixes, this soup was one of my favorites. It has a lovely spiciness to it and is thoroughly warming. There are two options here- one with chicken and one without. Both are delicious and easy-to-prepare.

Red Bean Chicken Curry Soup

• 3 Tbsp Olive Oil
• 3 Chicken Breasts, cut into bite size pieces
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 2 Tbsp Garam Masala
• 1 tsp Curry Powder
• 8 cups Chicken Stock
• 2 Bay Leaves
• 1/2 pkg (1 3/4 cup) Whole Grains & Beans Soup Mix

Directions

Heat oil in a large stock pot over medium-high heat; add half the chicken pieces and brown on all sides for about 6 minutes. Continue with the remaining chicken pieces. Add onions and sauté until translucent, about 5-7 minutes. Add garlic and sauté for one more minute. Add garam masala and curry powder; sauce for 30 seconds to a minute until they are aromatic but not burning. Carefully pour in stock and scrape the bottom of the pan to release any brown bits. Add bay leaves. Add soup mix and stir. Bring to a boil. Once boiling reduce to a simmer, cover with a lid and cook for 1 1/2 hours. Sir occasionally to prevent sticking. Add more stock or water if beans absorb too much liquid.

Vegetarian option: Omit the chicken breasts and chicken stock and use vegetable broth instead. Add an assortment of vegetables to your taste such as 2 cups sweet potatoes, 1 cup roasted corn, 1 cup winter squash or 1 cup cauliflower. Watch throughout cooking process and add water as needed.

Makes 10 servings.

NUTRITIONAL INFORMATION

Serving Size: 1 Serving (286g)

Calories 270, Calories from Fat 100, Total Fat 11g, Saturated Fat 2.5g, Cholesterol 30mg, Sodium 830mg, Total Carbohydrate 26g, Dietary Fiber 6g, Sugars 1g, Protein 18g.

It’s true that the best part of the Holiday Season is being able to share with those around you, and when it comes to our annual donation to the Community Cycling Center, we really couldn’t do it without you. By matching every dollar that you put in our donation bucket through the cyclocross season we are able to magnify your generosity to support getting kids on bikes.

Today we got this great note in the mail from Brenda, and we thought we’d post it so you could share in some of the happiness that you made possible. We’d like to thank you for generously donating at all of those rainy fall cyclocross events that you came out for, and we can’t wait to see you next year!

Happy Holidays
from all of us at Bob’s Red Mill!

May all your cookies be golden,
Your breads just right,
The toasts happy and merry,
The pie crust perfectly light.

Bagels are just one of those foods that are always going to be much more delicious if you bake them at home for yourself. Odds are, if you take the time to make them at home, they’ll probably be a whole lot healthier than the store bought variety as well. In fact, I had reluctantly given up on eating bagels for a while when I noticed that the whole gain bagels that I had been buying from the store listed “Corn Syrup Solids” as an ingredient. I’m still not completely sure what corn syrup solids are, but I know that they’re not something I usually add to my home baking.

But don’t be intimidated! Although they can seem complicated if you’ve never tried making them before, bagels are a fun and simple baking project to try out. Because of the short ingredient list, they are a great way to experiment with and all of our different flours. They’re also an easy way to prepare a week’s worth of healthy breakfasts ahead of time. If you decide to make a double batch, you can keep them fresh by slicing them and freezing individually so that you can defrost them one at a time.

I have been really enjoying making bagels with our Organic Kamut Flour because of its rich, buttery flavor. Here is the recipe that I have been using lately that is based on a very basic recipe for bagels that I found online:

2 Cups Kamut Flour
2 Cups Unbleached White Flour (I prefer organic)
1 ½ teaspoons of Sea Salt
1 tablespoon Buttermilk Powder (totally optional)
1 tablespoon Vital Wheat Gluten
1 ½ cups warm water, 110°-115°
2 ¼ teaspoons Active Dry Yeast
2 tablespoons Barley Malt Syrup
If you don’t have any barley malt syrup on hand, you can also 2 tablespoons of Molasses or 2 teaspoons of Barley Malt Extract.

In the bowl of a Mixer outfitted with a bread hook, combine the Kamut and Unbleached White Flour, Vital Wheat Gluten, Buttermilk Powder (if using) and Salt.

In a separate small bowl stir the yeast in to the warm water. Add the Barley Malt Syrup and stir until combined.

Turn on the Mixer and add the wet ingredients. Let the mixer knead the dough for 8-10 minutes. The dough should not be sticky to the touch. If the surface of the dough feels tacky, add slightly more flour to the mix until it forms a firm ball.

Remove dough from the mixing bowl and divide into 8 little balls. If you like small bagels, you can divide the dough into as many as a dozen portions. Place the dough in an oiled bowl in a warm place and cover with a towel. Let the dough rise until it has doubled in size, usually about an hour or so.

Prepare your baking sheets – I like to use oiled parchment as a baking surface, because you never have to worry about sticking. Take the dough balls from the bowl and roll each between your hands until the surface is smooth. Don’t worry if they have stuck together in the bowl a little. If any part of the dough has dried slightly you can use a little olive oil to knead in the rough spots.

Now is the time to add the Bagel hole! Just poke your thumb through the center of the dough ball and smooth out any lumps or creases. Place each bagel on your prepared baking sheet. Cover and let rise again for a half hour or so.

Preheat the oven to 425°

Bring a wide pot of water to a rolling boil. I like to add a tablespoon of salt to the water, but I don’t think it is completely necessary. Carefully drop each bagel into the boiling water and boil on each side for 30 seconds to a minute. Remove the bagels from the water with a large slotted spoon or spatula, and let rest on the prepared baking sheets for 5 or 10 minutes.

Bake the bagels for 10 – 15 minutes depending on the size you decided to make them. You will be able to tell that they are done when they turn a golden brown. Remove the bagels from the oven and quickly flip over each bagel. Cook another two or three minutes upside down.

Slice and serve with your favorite toppings!

On these cold rainy days many of us just want to sit in front of the fire and eat soup. What is better with your favorite soup than Irish soda bread! Bob’s Red Mill Irish Soda Bread Mix is delicious, nutritious and easy to make. This lovely bread was invented without yeast because of Ireland’s active climate. Softer wheat prospered in the land, which in turn reacted well with sodium bicarbonate, also known as, baking soda. Soda bread is commonly served in Ireland as a side for breakfast or a main dish, such as a stew or soup.

Many of you who have tried our Irish Soda Bread may have noticed it is a bit sweeter than others, but all together, delicious. In the past I have seen this bread served toasted with butter atop and also as the Irish serve it, on the side of a main dish. Bob’s Red Mill Irish Soda Bread Mix is compiled of various milled flours, buttermilk powder and for a nutritious addition, wheat germ and bran. Historically, buttermilk has always been the milk of choice for soda bread. The sour, acidic characteristics react well with the baking soda.

In the event you purchase our Irish Soda Bread Mix, here are a few tips and ideas.

• When mixing the few ingredients together, try not to over mix. Despite other bread making methods, you want very little gluten development.
• When scoring the top of you rounded loaf use a sharp knife dipped in flour. This will provide a clean looking and beautiful top.
• When you are feeling adventurous, substitute fruit juice for some of the water or throw in a cup of your favorite dried fruit. Make something new to impress!

Whether you buy a loaf fresh from our bakery or prepare it for yourself at home, experience the simplicity of this rustic old country bread. We think you will enjoy it.

What better way to celebrate the holidays than baking up cookies by the dozen? There are so many varieties of cookies; both traditional for the holidays and more basic cookies for every day munching. They make great gifts and are a tasty offering at holiday gatherings. I try to come up with at least one new recipe every year and I love searching the archives for old favorites. Here are some of our favorite basic cookie recipes that’ll be perfect for everyday snacks and for your upcoming holiday party. Click on the recipe title for a link to the recipe on our website.  We hope you enjoy! 

Gluten Free Cookie Reicpes:

Vanilla Almond Sugar Cookies

Crispy Ginger Cookies

Chocolate Chip Cookies – Gluten Free

Almond Crispies

Teff Peanut Butter Cookies

 

Conventional Cookie Recipes:

Oatmeal Gingerbread Men

WOW Chocolate Chip Cookies

5 Grain Cookies

Oatmeal Cookies with Whole Wheat

Strawberry Thumbprints

Every time we do a giveaway, I always wish we had enough to give to each of you. I loved reading your resolutions to be more active, take life less seriously and eat the best way for your health.

Without further ado, here are our winners:

1. JoyPenny
2. MaryLou Forrest
3. Mellonie

I’ll contact each of you and get your info for the prize pack.  If you didn’t win, but still want to get a copy of Fit Food for Foodies, head on over to Peggie’s site (healthygoodeats.com) to place an order.

Thank you to everyone who participated. I hope you reach your goals!

Every year at Christmas I break out this recipe. We shared it here a few years back, but I wanted to share it again. I have a tendency to bake a lot of cookies for the holidays and I always include this one. Not only is it easy and quick, but it offers something that my other cookies often don’t- a break from chocolate and decadence. These cookies certainly deliver on flavor, but the lightness of almond meal and the jam make them a pleasant diversion from the heavy holiday flavors.

These can easily be made dairy-free by substituting butter with soy margarine or shortening. I usually make these with whatever flavor of jam I have on hand and each one is delicious in its own way.

Strawberry Thumbprints

• ½ cup Butter*
• ½ cup Sugar
• 2 Tb Milk (Cow, Soy, Rice)
• 1 cup Unbleached White Flour
• ½ cup Almond Meal
• ¼ tsp Sea Salt
• ½ cup Strawberry Jam

Cream together the butter and sugar. Add the milk and combine thoroughly. Mix together the flour, salt and almond meal. Add dry ingredients to wet, mix to combine. Form into one-inch balls. Place ¼ cup of additional Almond Meal in a bowl. Roll dough balls in the almond meal, covering the entire ball. Place on cookie sheet, flatten slightly with palm of hand and press hole in middle with your thumb. Put in ½ tsp jam in each hole. Bake at 350°F for 15-18 minutes. Makes one dozen cookies.

This past week some of us from the Mill headed out to Bend, Oregon to serve up some of our Steel Cut Oats at the 2010 Cyclo-cross National Championships. People from all around the country came out to both compete and cheer on their favorite riders as they raced through snow, mud and icy puddles. Over the 5 day scheduled races the course varied from icy and dangerous at the beginning of the event, to muddy and slow (and dangerous) for the final few elite races.

We couldn’t be prouder of all our Bob’s Red Mill riders as they battled the strong field of contenders in every race. But we were especially amazed by the tenacity and determination of Maureen Bruno Roy who made an amazing comeback from a brutal fall at the very beginning of the race.

After crashing onto her face during a massive pileup right off of the starting line, Mo was the very last rider to get up as the entire pack of racers passed over and around her. After the first lap she was in 98th place and 15 seconds behind the rider in front of her. But through pure determination and skill in the next few laps, she was able to pass 77 riders to finish in 21st place before heading off to the emergency room for stitches.

Of course, not only was it inspirational to watch the races in person, it was also great to have the chance to introduce many new fans to our delicious oatmeal at this last big event of the 2010 cyclocross season. Biking fans and riders alike enjoyed trying out our porridge as there is something about being outdoors in the wintery high desert weather all day that makes a hot bowl of Steel Cut Oats really taste extra delicious.

This recipe comes from The Recipe Renovator blog. It’s perfect for vegetarians who might be joining you for a holiday meal. This can be vegan if you use vegetable broth and check the bread ingredients. You can make this with fresh herbs but we actually like it better with dried herbs.

Make up a pan of our Gluten Free Cornbread Mix the day before to make this recipe more quickly. (You can also use your favorite loaf of gluten-free bread.)

Makes a LARGE 9″  x 13″ pan

• 1 C. celery
• 2 ½ C. onion
• 2 C. button or cremini mushrooms
• 1 ½ t. dried thyme, crushed
• 1 ½ t. dried rosemary, crushed
• 2 t.  kosher or sea salt
• 1 ½ t. black pepper
• 6 C. whole wheat or gluten-free bread cubes (one loaf or one pan of cornbread)
• 3 C.  cooked Bob’s Red Mill wild rice
• 2  large Rome Beauty apples
• 1 C. currants or raisins
• 1 C. pecans (optional)
• 1 can (about 2 C.) chicken, turkey, or vegetable broth

If using our cornbread, bake up a pan according to the package directions. Cook one cup of dry wild rice with two cups of water or broth for one hour. Let cool. These two steps can be done a day or two ahead.

Preheat the oven to 325°. Spray a large casserole dish.

Wash and chop all the vegetables and the apples to a 1/2″ dice.

Saute the vegetables in a large saute pan for about 15 minutes, until they’ve released all their liquid and are golden brown. Stir in the spices and cook for two minutes more. Combine all the remaining ingredients in a large bowl and moisten with the broth until everything is evenly moist.

Bake for 45 minutes until the top is golden brown.

Recipe courtesy of  Stephanie, The Recipe Renovator, all rights reserved.