Terrific Teff with Anjali Wynkoop!
Thursday, February 2, 2012 5:00-7:00 p.m.

We are so excited to welcome Chef Anjali Wynkoop of the Le Cordon Bleu College to Bob’s Red Mill Cooking School.  Anjali has agreed to demonstrate several ways to enjoy our featured grain of the month, Teff.  An ancient African grain most often associated with Ethiopian flat bread, Teff is a tasty and nutritious grain that can easily be incorporated into your favorite dishes. Some of Anjali’s recipes will include: Teff and Veggie Sliders on Teff buns, Teff and Sausage Spanikopita, and to end on a sweet note, Teff and Cardamom Brittle.

Supplies to bring:  enjoy the sampling!             
Class Fee:  $40.00

Delicious International Soups with Laura B. Russell!
Thursday, February 9, 2012 5:00-7:00 p.m. 

Take a trip around the world with cookbook author and columnist Laura Russell as she incorporates whole grains and beans into hearty, satisfying soups and accompaniments. We’ll start in Africa with a Moroccan Lentil and Chickpea Soup followed by a layover in India for Creamy Curried Millet and Vegetable Soup. Two stops in South America bring us an addictive tapioca-based Brazilian Cheese Bread and Peruvian Quinoa Chowder. Back home in the U.S., we’ll dig into wedges of Cornbread and a chunky Wild Rice Soup with Smoked Sausage. Please join us in welcoming Laura Russell to our cooking school while enjoying some of her wonderful dishes!

Note: This is a repeat class from October 2011.  This class will fill fast so don’t delay in registering!

Supplies to bring:  enjoy the sampling!             
Class Fee:  $40.00

Best-Ever Gluten-Free Holiday Desserts– But For Everyone with Kyra Bussanich!
Thursday, February 23, 2012 5:00-7:00 p.m

Here’s how you can WOW your holiday guests and family, even those with gluten-free or dairy-free diets with a nationally-acclaimed Pastry Chef Kyra Bussanich from Lake Oswego’s Crave Bake Shop will show you how to create tender, flaky Sweet Potato Biscuits with Maple Butter, a lighter-than-air dairy-free Pumpkin Chiffon Cake, and outrageous Truffle Fudge Brownies. You can also raise a toast with Champagne Cupcakes or give thanks in style with stop-in-their-tracks Pumpkin Cheesecake. Each dessert is gluten-free, but they’re so delicious, your friends and family will NEVER know–they’ll just want more! Kyra recently won Cupcake Wars on the Food Network with her gluten free creations- don’t miss this chance to learn from one of the best. Note: This is a repeat class from November 2011.  This class will fill fast so don’t delay in registering!

Supplies to Bring: enjoy the sampling!
Class fee $40.00

Once again, we’ve teamed up with California Olive Ranch and a slew of fabulous bloggers to bring you a month worth of tasty and healthy dishes to kick the New Year off right. With the help of 12 wonderful food bloggers, we’re having a virtual potluck through January to inspire you in the kitchen with recipes using our whole grain products with California Olive Ranch olive oils for appetizers, sides, main dishes and desserts. If you’ve vowed to eat better for 2012, you are in for a real treat!

What is a virtual potluck?

The group of 12 bloggers post about a specific theme on a particular day. It’s not a progressive dinner party or a planned menu. Each brings to the table what they’re good at, within the parameters of the theme. It’s a true potluck of posts.

And then, like party guests everywhere, the bloggers talk about the party in anticipation of what will be there (on Twitter, Facebook, or wherever we happen to hang out) and talk about it while the event is running.

Special thanks to the Groovy Foody for this nice explanation.

Who is participating?

Each of these bloggers has a special take on good food and what it means to them. We’re so excited to be working with each of them and I simply cannot wait to see what they come up with.

• Not Rachael Ray
• Cookistry
• Farmgirl Gourmet
• Bite and Booze
• Cooking with Books
• Thyme in our Kitchen
• Miss in the Kitchen
• Diabetic Foodie
• 30AEATS
• Foodie
• Food Hunter’s Guide to Cuisine
• Groovy Foody

The Challenge:

We challenged each blogger to pair our products (left) with California Olive Ranch oils (right) for each of these courses over the month of January. Some may branch off from this schedule, so don’t be surprised to find different pairings or different types of dishes (the more the merrier, in my opinion!).

• Week 1:  Appetizer – Just the Beginning…
  Hard White Whole Wheat Flour – Arbequina Extra Virgin Olive Oil
• Week 2:  Supportive Side Dish
  Grandé Whole Grains Blend – Miller’s Blend Extra Virgin Olive Oil
• Week 3:  The Main Event
  Quinoa Grain – Arbosana Extra Virgin Olive Oil
• Week 4:  Ahhh….Dessert
  Whole Wheat Pastry Flour – Everyday Fresh California Extra Virgin Olive Oil

Join the fun and watch our Facebook page to get links to all the great recipes.

Wait, there’s more:

Each week, these bloggers will challenge you to find (and use) the code word posted in the contest tab labeled “Virtual Potluck” on the California Olive Ranch Facebook page. Each week, each blogger will pick a single winner to receive a pack of the featured products from Bob’s Red Mill and California Olive Ranch. That’s right- four weeks, 12 winners each week! That’s like 48 chances to win! We’ll share links to the blogs on our Facebook page so you know where to find them.

The virtual potluck starts tomorrow, so be on the watch for recipes, code words and some healthy inspiration!

This recipe from the Bob’s Red Mill Cookbook is just the thing to kick off the New Year! Serve with sauteed greens or a salad and you have yourself a hearty, and healthy, meal.  Make this even healthier by using whole wheat pasta or make it gluten free by substituting your favorite gluten free pasta. Feta cheese can be left out to make this dish vegan.

Herbed Garbanzos and Parsley with Penne

• 1 Tbsp Olive Oil
• 1 medium Red Onion, chopped
• 2 Garlic Cloves, minced
• 2 cups cooked Garbanzo Beans
• 1 cup Vegetable Stock
• Grated Zest of 1 Lemon
• Freshly squeezed juice of 1 Lemon
• 1 tsp Cumin
• 1/4 tsp dried Oregano, or 1 tsp finely chopped fresh Oregano
• 1/4 tsp Sea Salt
• 1/2 tsp ground Ancho Chili Pepper
• 1/2 tsp smoked Paprika
• 1 pound Penne Pasta
• 1 cup chopped Flat-leaf Parsley
• 1/4 cup crumbled Feta Cheese (optional)

Heat the oil in a large, nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until the onions are browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes, then stir in the garbanzo beans, stock, lemon zest, lemon juice, cumin, oregano, salt, chili pepper and paprika. Cover, reduce heat to low and simmer for 5 minutes.

Meanwhile, cook the pasta in a large pot of oiling, salted water, until barely tender, about 7 minutes. Drain and return to the pot.

Add the garbanzo mixture to the pasta and cook over medium-low heat, stirring gently, until the pasta has absorbed most of the liquid, about 2 to 3 minutes. Stir in the parsley, transfer to a warmed serving bowl, top with feta, if you like, and serve immediately.