When the weather turns cool and the days begin to shorten, nothing beats a hearty bowl of soup. That’s why, for October, we’re celebrating our four soup mixes- 13 Bean Soup, Vegi Soup, Bountiful Black Bean Soup and Whole Grains and Beans Soup. Our soup mixes contain no seasonings and are simply blends of beans and grains. Think of them as a delicious blank canvas on which to paint your culinary desires. To inspire you, we’ve asked some of our favorite food bloggers to come up with a creative recipe using one of our soup mixes to inspire you. Some of the recipes are not soups at all, but take advantage of the blends to create something new and special. To help get your creative juices flowing, we’ve also placed these mixes on special for the month of October when you order on our website, check them out here. Enjoy!

When I think of Bob’s Red Mill soup mixes I immediately think of my favorite, our Bountiful Black Bean Soup Mix.  With its rich and creamy beans and bursts of barley, the possibilities of where to take this mix are endless.

Black Bean Tortilla Soup

October brings crisp and cool days but the sun still shines.  There’s nothing better to warm your tummy yet still celebrate the warmth of the sun but a bowl of soup livened with limes, cilantro and end-of-season tomatoes.

•     2 Tbsp Oil
•     1/2 cup diced Onion
•     1/4 cup diced Carrot
•     1/4 cup diced Celery
•     2 Garlic cloves, diced
•     1/2 Jalapeño, diced
•     1/2 tsp ground Cumin
•     1/4 tsp ground Cayenne
•     1/4 tsp dried Oregano
•     6 cups Vegetable or Chicken Stock
•     1 cup Bountiful Black Bean Soup Mix
•     4 Cilantro sprigs including stems
•     2 diced Roma Tomatoes
•     1 cup cooked and shredded Chicken (non-vegan option)
•     Salt , to taste

Directions

Step 1

Rinse bean soup mix until running water. Drain and set aside.

Step 2

Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.

Step 3

Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.

Step 4

Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Adjust liquid as needed.

Step 5

Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.

Portion into serving bowl and garnish as desired

Serves 4.

Tortilla Strips

• 10 Corn Tortillas, cut into ¼-inch wide strips
• Oil, for frying
• Sea Salt to taste

Heat oil 1-inch deep in a heavy pan to about 365°F.  Add ¼ of the tortilla strips to the hot oil, making sure they do not touch.  Fry until golden-brown, about 3 minutes.

Remove strips from oil and drain on several layers of paper towels.  Season with sea salt.

Notes

Recommended Garnishes: Diced Avocado, Lime Wedges, Cilantro, Sour Cream, Hot Sauce, Tortilla Strips.

In just a few short days, the Bob’s Red Mill team and Spar for the Spurtle winner Laurie Figone will embark on their journey to Carrbridge, Scotland to compete in the 19th Annual Golden Spurtle World Porridge Championship. This year, Laurie will compete with her Italian Pinhead Torta and our steel cut oats against 14 other oat connoisseurs to see if she can bring home an award in one of the three categories (heck, maybe she can bring home all three!).

Does Laurie Figone’s Italian Pinhead Torta have what it takes to win? We certainly think so.

Yes, you read that right, this year, unlike previous years, there will be not two categories, but three! Laurie will cook traditional porridge using our steel cut oats, water and salt in the Traditional category for a chance to take home the Golden Spurtle, the same award we secured in 2009. She’ll also pit her amazing Italian Pinhead Torta against all sorts of other culinary creations in the Specialty category. The third category, People’s Choice, is new this year and will allow three spectators to collaborate with the three official judges to select an additional specialty dish winner. You can view past winners and other specialty recipes that have competed at the Golden Spurtle here.

Wish Laurie luck in the comments.

The competition takes place on October 6th, this year and our team couldn’t be more excited. We’d like them to know just how excited we are for them- help us wish them luck in the comments. We’ll have a full recap after the competition. Check our Facebook page and Twitter feed to keep up to date on how the competition went.

This recipe comes from Kerri Willoughby, a finalist in our 2012 Spar for the Spurtle. These oatmeal dumplings make a special treat for a cool, Autumn morning and would also be a fabulous dessert served with ice cream. They come together easily, but give the effect of something that took hours to prepare. To make this gluten free, simply replace the steel cut oats and thick rolled oats with our gluten free versions and use our GF Biscuit Mix in place of the Buttermilk Biscuit Mix.

Like Kerri’s video entry, this dish was fabulous- check out her video here. Cheers!

Raspberry Oatmeal Dumplings

In a heavy bottom stock pot, combine and bring to medium simmer:

• 2 (12 oz.) packages of frozen Raspberries
• 1-½ cups of Sugar
• 1-½ cups of Liquid (Juice, Lemonade, Water, Red Wine, whatever strikes your fancy)
• 1 Tbsp Vanilla Extract

In a medium mixing bowl, gently stir together:

• 2-¼ cups Bob’s Red Mill Buttermilk Biscuit Mix
• 1-½ cups cold Milk
• 2 tsp Cinnamon
• 2 Tbsp soft Butter
• 1 Tbsp Butter Flavored Granules
• 2 cups of cooked Bob’s Red Mill Steel Cut Oats (cook to package directions, include salt)

Drop the mixture by large tablespoons into the simmering raspberry liquid allowing room in between each.  Cover; bring to an easy boil for 7 minutes.  Turn off heat and allow to cool slightly.  Remove lid and allow to rest for 10 minutes.

Serve dumplings warm with ice cream or freshly whipped cream, fresh raspberries, mint, oat granola (recipe follows), and cinnamon garnish.

OPTIONAL:  For a delicious granola crunchy topping, combine:

• 1 cup Bob’s Red Mill Extra Thick Rolled Oats
• 1 cup small Pecan pieces
• 2 Tbsp each Sugar and Cinnamon
• pinch Sea Salt

Toast in a DRY heavy skillet until light brown.

Add:

• 2 Tbsp Butter
• ½ cup Molasses

Cook until it begins to get sticky, and then turn off heat.  Serve hot or room temp.

We’re excited to introduce a new Bob’s Red Mill cereal, Gluten Free Muesli! We’ve been working for quite a while to get the right combination of ingredients for the perfect flavor and texture, and we’re thrilled that it’s finally ready to share with you.

Good Food is the Best Medicine

As we were developing our new Gluten Free Muesli, we did some research and learned a few interesting facts. For instance, did you know that muesli was invented by a doctor? It’s true! Muesli was created in the late 1800s by Swiss physician Maximilian Bircher-Benner. In addition to being a doctor, he was also a nutritionist who advocated for eating a diet of natural, whole foods. Here’s a quote from him that we like a lot: “Nutrition is not the highest thing in life, but it is the soil on which the highest things either flourish or perish.”

Clearly Dr. Bircher-Benner was ahead of his time in understanding that good food is the best medicine, and it was this understanding that led him to create muesli, a healthy blend of grains, fruit and nuts specially developed to nourish recuperating patients. Over 100 years later, Bob’s Red Mill is carrying on this wholesome tradition, but we’re making it even better—not only is our new muesli as tasty and nutritious as the original created by Dr. Bircher-Benner, it’s also gluten free.

Gluten Free is Our Promise

We know that even a little bit of gluten can be a big problem for those of you who have gluten sensitivities, so we ensure the integrity of our Gluten Free Muesli every step of the way. We start with oats grown by expert farmers in fields that are dedicated to oats only—never used for growing wheat, barley or rye—which eliminates the risk of cross-contamination at the source. Then we combine these special oats with other delicious, gluten free ingredients including dried apples and cranberries, pumpkin seeds, almonds and coconut flakes. All the processing and packaging is done in Bob’s Red Mill’s dedicated gluten free facility. Finally, the product is tested in our state-of-the-art lab to verify it is truly gluten free. Please be aware that a small percentage of people cannot tolerate even the purest of oats. If you are unsure whether oats are suitable for your diet, please check first with your health advisor before eating them. Read more about oat sensitivity here.

Many Ways to Enjoy Muesli

One thing we love about muesli is how versatile it is. Here are a few great ways to enjoy our new Gluten Free Muesli.

• Cook it on the stove top with water or milk to make a tasty hot porridge
• Splash some cold milk on it for an instant cereal breakfast
• Mix it with yogurt and soak in the refrigerator overnight for an easy-to-digest morning meal
• Top with fresh fruit for an extra nutritional boost
• Add it to baked goods in place of regular oats (here’s a great recipe for Gluten Free Muesli Bread)
• Sprinkle on ice cream for a scrumptious dessert

 {Giveaway} - This contest is now closed.

We’re giving away three packages of our new Gluten Free Muesli! To enter the contest, leave a comment on this post telling us your favorite way to eat muesli. We’ll randomly select three winners from those of you who comment by 11:59 p.m. on Thursday, September 27. Good luck!

To learn more about Bob’s Red Mill Gluten Free Muesli, check out this video.

Feast Portland runs September 20-23rd.

This weekend (starting tomorow, to be exact), Portland will open its kitchens to Bon Appétite’s Feast Portland. Feast Portland is a celebration of all things culinary in Oregon from charcuterie to beer to hand crafted ice cream set up in a multiple-venue festival fashion (akin to SXSW). Foodies and chefs from all over the country will flock to Portland for the four-day edible extravaganza. Events run the full gamut of food endeavors—private dinners, cooking demonstrations, food and wine pairings, speakers, sandwich invitationals, you name it! How about Pork & Pinot Noir or Thai Street Food with Andy Ricker (of Pok Pok fame) or an entire event dedicated to taking comfort food to the next level?

The crowning event will be the Oregon Bounty Grand Tasting- a mini food festival unto itself in Portland’s Pioneer Square on Friday and Saturday. Over 70 vendors, including craft breweries, wineries, chocolatiers, and some of Portland’s best restaurants will be on site sampling their finest nibbles and sips to eager foodies. Bob’s Red Mill is honored to be the official Whole Grains Sponsor for this event and had the privileged of providing some of our best ingredients to chefs from all over the country to use in their dishes. We’ll even be there serving crispy Amaranth Cakes and slinging whole grain samples!

Find out more about the event at FeastPortland.com. Several events have already sold out, but there are still plenty of wonderful options to choose from. Tickets for the Oregon Bounty Grand Tasting are $60/day or $100 for both days. The Grand Tasting runs from 2 pm to 5 pm on Friday, September 21st and Saturday, September 22nd. To make this festival even more tasty, all net profits from the four-day event will be donated to Partners for a Hunger Free Oregon and Share Our Strength (read more about these organizations here).

The weather will likely be gloriously fall (hoping for crisp air and sunshine) and I can’t think of a better way to spend an afternoon than meeting some of Oregon’s top food artisans and tasting their wares. Hope to see you there!

Keep up to date with Feast happenings by following @FeastPDX on Twitter.

For today’s meatless recipe, we thought we’d mix it up a bit with a fun breakfast idea. Of course, by the time you read this, breakfast will likely be a memory. Save it for next Monday or make these for a healthy on-the-go snack. We love the use of whole grain millet to add crunch and nutrition to these treats.

This recipe comes from Jasmine Jafferali, MPH, of Healthy Jasmine. Of herself, Jasmine writes, “I am a Lifestyle and Wellness Consultant specializing in gluten free/allergy free living as well as family and women’s health and fitness. My passion for health and well being stems from my own childhood.  While my love of cooking and baking from scratch came from my mom’s kitchen, I grew up drinking pop and hating veggies.  As a result, I was overweight and led an inactive lifestyle. It was my personal mission until I got involved in high school sports.  It is in my heart to raise my children to be healthy and happy. I want to help you do the same and to empower you to make realistic and healthy choices for you and your families.  You can find me at www.healthyjasmine.com.” 

Millet Sunbutter Breakfast Cookies

• 1/3 cup Maple Syrup
• 1/2 cup of Sunbutter
• 3 Tbsp Date Sugar
• 1 tsp Cinnamon
• 1 tsp Vanilla Powder
• 1-2.5 oz jar of Pureed Prunes (baby food prune puree)

Dry Ingredients:

• 1/4 cup of Bob’s Red Mill Tapioca Flour
• 1 cup of Quinoa Flakes
• 1/3 cup of uncooked Millet
• 3/4 cup of Chocolate Rice Cereal
• 1 tsp of Baking Soda

Preheat oven to 350°F. Mix and blend the wet ingredients.  Add baking soda and tapioca flour until well blended.  Slowly stir in quinoa flakes, millet and rice cereal with a wooden spoon until combined. Place by tablespoonfuls on an ungreased cookie sheet.

Bake at 350°F for 15-minutes.

Yields 18 cookies

While holiday baking is probably not top of mind right now, the new book, Gluten Free Baking for the Holidays, from Jean Sauvage, is absolutely stunning and has definitely put holiday baking on my mind. It’s jam packed with delectable recipes and gorgeous photography. This book begins with some basic gluten free baking advice, which is utterly indispensable if you’re new to gluten free baking. In addition to a glossary of terms used and equipment needed, the book includes “A Baker’s Dozen of Gluten-Free Baking Tips.” The first of which is probably the best advice I’ve ever read in a cookbook, “Read the recipe before starting.” I know, it sounds like pretty common sense advice, but how many times have you started a recipe only to discover that you have to chill the dough overnight or that the butter must be room temperature? You’d think I’d have learned this by now, but I can’t even count how many times I’ve embarked on a cooking or baking adventure only to realize to my chagrin that this dish won’t be ready in time because I failed to read the recipe. Of course, maybe all cookbooks state that… I’m notoriously bad at reading the intros as well!

My poor pre-reading skills aside, I feel confident that with this cookbook I could tackle gluten free recipes for cookies I’ve never even heard of like Pfeffernuesse, which sounds wonderfully spicy, and try my hand at homemade Fortune Cookies. How fun would hand-crafted custom fortune cookies be at your New Year’s celebration this year? In addition to cookies, Gluten Free Baking for the Holidays delivers recipes for cakes, tarts, pies, breads and even deep-fried treats like Cannoli and Jelly Doughnuts.

All of the recipes use Jeanne’s Gluten-Free All Purpose Flour Blend, which makes your gluten free holiday baking a breeze. Don’t worry about having 12 different flours on hand, you only need some a few basic ingredients to make each recipe. Mix a big batch of the flour blend and you’re set through the holidays. Having one less thing to worry about during the holidays is priceless in my book.

{Giveaway} Congratulations to Linda, our giveaway winner! This contest is now closed.

Gluten Free Baking for the Holidays will hit bookstores on October 10th, but the wonderful folks at Chronicle Books have generously given us a copy to share with you now. In addition to the book, we’re kicking in all the key ingredients for making Jeanne’s signature flour blend- Brown Rice Flour, White Rice Flour, Sweet Rice Flour, Tapioca Flour and Xanthan Gum. That way you can get started right away! If you don’t win and want to get your hands on a copy of this book, check out Jeanne’s site for ordering options. The book retails for $24.95.

To enter, tell us in the comments what gluten free holiday baked good challenges you the most. We’ll select a winner randomly from all who enter by 11:59 pm on 09/17/12. Open to US and Canadian residents only.

Here is Jeanne’s recipe for dinner rolls. We know it’s a little basic, but that’s one thing that we love about it. Dinner rolls are such an essential part of holiday meals that having a great recipe for gluten free dinner rolls seems like just the thing to help simplify your life during the crazy holiday months. Enjoy!

Dinner Rolls

• Melted Unsalted Butter for brushing
• Tapioca Flour for dusting
• 4 Tbsp (50 g) Granulated Sugar
• 2 cups (480 ml) warm Milk (about 110°F/43°C)
• 2 Tbsp Active Dry Yeast
• 2 cups/ 420 g Jeanne’s  Gluten-Free All-Purpose Flour (see below)
• 2 tsp Xanthan Gum
• 4 tsp Baking Powder
• 1 tsp Salt
• 2 extra-large Eggs
• 1/4 cup/ 60 ml neutral-flavored Oil, such as Rice Bran or Canola
• 2 tsp Vinegar, preferably Apple Cider

Brush 18 standard muffin cups (one 12-cup pan and one 6- cup pan) with melted butter and dust with tapioca flour.

In a small bowl, whisk 1 Tbsp of the sugar into the warm milk. Wish in the yeast to dissolve. Set aside to proof. The mixture will get foamy. If your kitchen is warm, the mixture will foam quickly—watch it to make sure it doesn’t overflow the bowl.

In a medium bowl, mix together the all-purpose flour, xanthan gum, baking powder, salt, and remaining 3 Tbsp sugar.

In the bowl of stand mixer fitted with the paddle attachment, beat the eggs on medium speed until foamy, about 3 minutes. Add the oil and beat for 2 minutes. Reduce the speed to low, add the vinegar, and beat to combine. Add the yeast mixture and beat to mix. Add the flour mixture and beat to combine, then increase the speed to medium-high and beat for 3 minutes longer.

Distribute the dough equally among the prepared muffin cups, filling them about three-fourths full. With a sharp knife that has been dipped in tapioca flour, cut a deep slash in the top of each roll. Dip the knife in flour before each cut, and don’t worry if a little extra tapioca flour is left on top of the rolls.

Preheat the oven to 375°F/190°C/gas mark 5.

Let the dough stand in a warm, draft-free place to rise until doubled in bulk, about 40 minutes. (I usually do this on top of the stove while the oven is preheating.)

Brush the top of each roll with melted butter. Bake until the tops are a nice golden brown, about 20 minutes. If they start to brown too quickly, loosely tent the rolls with aluminum foil. Remove the rolls to wire racks to cool. If you are serving them immediately, it’s nice to put them in a tea towel-lined basket to keep warm.

Store in an airtight container at room temperature for up to 3 days.

Jeanne’s Gluten-Free All-Purpose Flour Blend
Makes 4-1/2 cups/ 660 g

• 1-1/4 cups/170 g Brown Rice Flour
• 1-1/4 cups/ 205 g White Rice Flour
• 1 cup/ 165 g Sweet Rice Flour
• 1 cup/ 120 g Tapioca Flour
• Scant 2 tsp Xanthan Gum

In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour and xanthan gum thoroughly. Transfer the mix to an airtight container. Store in a cool, airtight container.  Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months.

As the days grow shorter and the nights cooler, Fall loom foremost in my mind. With Fall comes hot soups and fresh apples, the harvest moon and pumpkin-flavored confections, and, of course, October Unprocessed with Eating Rules. In it’s third year, October Unprocessed again asks us to reevaluate how we eat and see if we can cut back on the processed junk so readily available at grocery stores and restaurants nationwide.

October Unprocessed challenges us to spend all 31 days of October eating mindfully, tempting us to choose whole foods instead of amalgamations of chemicals and fillers. The challenge is certainly not for everyone, but many of us at the mill have found it to be a refreshing change of pace and a surprisingly enlightening food experience. Personally, I was surprised at how often (and how easily) processed foods came across my plate with no thought at all on my part.

What does “unprocessed” mean in this challenge? To quote Andrew from Eating Rules, “Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients.“ He calls this the “Kitchen Test.”

The point of this challenge is not to rise to the top of your social circle playing the “I’m a food saint” game, but to eat consciously and mindfully. There are some foods that will be near impossible to cut out of your life that probably don’t pass the kitchen test. The goal is to make that choice deliberately and know that you are choosing to include that food. Of course, mistakes will happen and that’s okay too. (Try eating out and avoiding white sugar and white flour for a month!) You’re your own judge in this game and the grand prize is a higher awareness of what you eat every day.

We challenge you to join us in October Unprocessed. Join the fun at EatingRules.com, where Andrew will have guest posts and recipes all month to inspire and help you on this journey.

{Giveaway} - This contest is now closed.

To inspire you, I’m giving away three gift packs—that means three lucky winners. Each winner will get to select four Bob’s Red Mill® brand products (excluding bulk sizes) of their choosing. Of course, these have to be unprocessed whole foods (don’t worry, we’ll help steer you in the right direction).

How to enter:

There is only one way to be entered and only one entry per person. Head over and take the October Unprocessed pledge. Then, report back to us here and let us know that you took the challenge in the comments section on this blog post. I will select the three winners from all who take the challenge (and tell us about it) by 11:59 pm on 9/30/12.

I have been aware of Catherine McCord’s website, Weelicious, for several years, so it was a real pleasure to meet her in person last June at BlogHer Food. Her new book, aptly titled Weelicious: One Family. One Meal. fully embraces her philosophy that kid-friendly food should and can be healthy and delicious. Weelicious is full of recipes and advice for getting your children started on healthy eating habits from their first bite. The book has a wonderful Getting Started section with tips for turning food into an experience your children want to partake in- from being aware of what they’re eating to shopping for and cooking those foods. Then come the recipes- ranging from baby purees to dinners, sides, breakfast and dessert.

Catherine focuses on making meals that the whole family can enjoy rather than catering to a picky palate. Some of her dinner recipes include Veg-Wee Burgers, Mexican Lasagna and Chicken Parmesan Wheels—familiar foods that are easy to prepare with common, healthy ingredients. I love that the recipes are kid-tested and different enough to push their little palates into trying new things without being too foreign. I also love that all of the recipes are easy- nothing too complicated or time consuming here! Most recipes are accompanied by beautiful photography (a must in my opinion) and have serving suggestions. Looking at this book, I can imagine sitting with your little one and picking out a recipe to try from the book, shopping for the ingredients and then cooking it together.

In addition to the book, Catherine’s website is a wonderful resource for parents with meal planning advice and great articles for everything you need to get your children eating well and enjoying it. Weelicious: One Family. One Meal. comes out on September 18th from Harper Collins. The book will retail for $27.50 and is available at an introductory price of about $18 through Amazon and Barnes and Noble. You can keep up with Catherine on her Facebook Page and follow her on Twitter.

{Giveaway}

Harper Collins has generously given us two copies of Weelicious to share with two lucky readers! In addition to the book, we’ll kick in a 5 lb bag of our Organic Whole Wheat Flour, a common ingredient in Weelicious. To enter, simply visit Catherine’s website and tell us which recipe appeals to you the most in the comments. We’ll pick two winners at random from all who enter by 11:59 pm on Wednesday, September 13th, 2012. Yep, that’s only two days to enter!

Congratulations to Livia B and Sandy N

In the meantime, enjoy these delicious Blueberry-Lemon Whole Wheat Pancakes!

Blueberry-Lemon Whole Wheat Pancakes

One of the benefits of living in Los Angeles is that there’s free fruit everywhere. Here in LA, if a fruit tree is growing on or over public property, you can pick as much as you want. The kids love going for walks in our neighborhood and returning home with a bag full of the oranges and kumquats that grow wild near us. One of our friends has an enormous lemon tree at her house, and she brings dozens over to us weekly, so I’m always trying to think of fun uses for them.

Blueberry pancakes are delicious, but add some lemon and they become something truly fabulous. The lemon adds a unique zip and zing and totally brightens the flavor of pancakes. Now if I could only find a free blueberry bush . . .

4 servings

• 1-1/3 cups Whole Wheat Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 2 Tbsp Vegetable or Canola Oil, plus more for cooking
• 1 large Egg
• 1 cup Milk
• 1 Tbsp Honey
• 1 Tbsp fresh Lemon Juice
• 1 tsp Lemon Zest
• 1 cup fresh or frozen unthawed Blueberries
• Maple Syrup, Honey, Butter

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a medium bowl, whisk together the oil, egg, milk, honey, lemon juice, and lemon zest.
3. Whisk the dry ingredients into the wet ingredients until just combined (it’s okay if there are a few lumps).
4. Heat a large pan or griddle over medium heat and grease with oil.
5. Pour about 1 heaping tablespoon of the pancake batter onto the griddle and top with 2 to 3 blueberries. Repeat to make more pancakes.
6. Cook the pancakes for 2 minutes, then flip and cook for 2 minutes more.
7. Serve with maple syrup, honey, or butter.

(c) Copyright 2012 Catherine McCord

We have some wonderful classes in store for you in October- including a hands-on bread baking class with David Kobos. This class fills quickly, so be sure to register today.  Call 503-654-3215 x 208 to register. Classes are held at our Whole Grain Store (see address at bottom).

Discover the ancient grain quinoa with Lori Sobelson.

The Versatility of Quinoa with Lori Sobelson!
Thursday, October 4, 2012
5:00-7:00 p.m.
Class Fee: $50

This month’s featured grain is my all time favorite, Quinoa! Quinoa is a wonderful nutritious grain that is very easy to prepare and extremely versatile in cooking. In this class my goal is to show you how to use this tasty, nutty grain in ways you’ve never thought of before! My quinoa recipes include: Easy Guacamole, Fruit Smoothie, Healthy Pancakes, Caribbean Quinoa & Squash, Stuffed Red Peppers, Tasty Quinoa & Scottish Oatmeal Hot Cereal, Black Bean Salad, Fruit Salad, Blueberry Muffins, and Chocolate Truffle Brownies. If you’ve never  incorporated this wonderful grain into your menu now is the time to do so with my easy, healthy, and tasty recipes! **Quinoa is a glutenfree grain however this class contains recipes with gluten.

Learn delicious ways to combine three garden staples—corn, beans and squash—with Dan Brophy.

Three Sisters From Your Garden with Chef Dan Brophy!
Thursday, October 18, 2012
5:00-7:00 p.m.
Class Fee: $50

Corn, Beans and Squash—an ancient association of three plants by Native American farmers. One of the original examples of integrated, vertical polyculture. Eating these three provides a complete protein from a plant source. Dan Brophy will be providing recipes which show this association/complementation including: Roasted Corn Chowder, Indian Corn Pudding, Black Bean Chili, Succotash, Basic Polenta and its many variations and Quinoa and Pumpkin Seed Pilaf baked into winter squash. Come and join us for this fall harvest celebration.

Learn how to make wonderful homemade bread with David Kobos.

Plump, Moist, Delicious Whole Grain Bread with David Kobos!
Thursday, October 25, 2012
5:00-7:00 p.m.
Class Fee: $60

This is the perfect class to explore turning Bob’s Red Mill whole grain flours and cereals into plump, moist, delicious loaves and rolls. In this hands-on bread baking 101 class, David Kobos, founder and president of Kobos Coffee, will introduce you to techniques of kneading, forming and baking breads and rolls with whole grains and flours. A few of his recipes are: Swiss Style Whole Grain, Oat Wheat, Whole Grain Beer Bread, Whole Grain English Muffins, and Whole Wheat Pizza Dough. You will leave with a loaf and some rolls to bake at home.
Supplies to Bring: One 4 to 6 qt. mixing bowl, apron, kitchen towel, bench knife or dough scraper, wooden spoon or spatula, a bread pan (8 ½ x 4 ½ x 2 ½ is best), cookie sheet and measuring cups.
*This class assumes no prior knowledge of bread baking.

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie OR 97222
503-607-6455
Directions