An Edible Mosaic

An Edible Mosaic {Giveaway} + Mujaddara

by AmandaCarter in Contests, Featured Articles, Recipes

I love Middle Eastern food. Just thinking about warm pita bread, creamy hummus and crispy falafel makes my mouth water. But as much as I enjoy Middle Eastern cuisine, I only eat it at restaurants—I never make it at home. Even though many of the dishes seem fairly simple, I’ve always been intimidated by some of the more unusual ingredients and unfamiliar techniques involved in Middle Eastern cooking.

That’s why I’m excited about Faith Gorsky’s new cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. Faith learned about Middle Eastern cooking from her Syrian mother-in-law, and she passes on her passion and knowledge in this beautiful, informative book. It begins with sections detailing special cooking techniques, tools and ingredients with lots of images and straightforward, accessible descriptions. These instructional sections are followed by over 100 recipes ranging from salads and sides to entrees and desserts, and including both familiar foods like Chicken Kebabs as well as less well-known dishes such as Bell Pepper Walnut Dip. Each recipe is introduced with a note from Faith providing cultural context and cooking or serving tips. There’s even a list of recommended shops for getting Middle Eastern ingredients (though many items could be found in most natural food stores). All in all, An Edible Mosaic gives you the information and inspiration you need to start exploring Middle Eastern cooking at home with confidence.

Giveaway – This giveaway is now closed. Congratulations to winners Ron, Rebecca and Tammy!

Would you like to win a copy of An Edible Mosaic? To enter the contest, leave a comment on this post answering this question: What is your favorite Middle Eastern dish? To help you get started with these tasty recipes, we’ll also send you a Bob’s Red Mill prize package including Lentils, Garbanzo Beans, Bulgur and Basmati Rice.  We’ll pick 3 winners from those of you who enter by 11:59 pm on Tuesday, 11/6. Good luck!

We’re happy to be able to share a recipe from An Edible Mosaic with you here. It’s a flavorful vegetarian dish that can easily be made gluten free by substituting rice for the bulgur. Enjoy!

Lentil and Bulgur Pilaf with Caramelized Onion (Mujaddara Burghul)

This hearty pilaf is commonly eaten as a vegetarian meal, with little else besides a bowl of plain yogurt and maybe some sliced tomato, cucumber and/or onion to accompany it. It’s eaten in many Middle Eastern countries and my husband remembers children singing a song about it in middle school while growing up in Syria. For an easy variation on this dish, use white or brown rice instead of bulgur wheat.

Serves 4 to 6

Preparation time: 10 minutes

Cooking time: 50 minutes, plus 10 minutes to let the bulgur sit after cooking

1 1/3 cups (275 g) dried brown lentils (or 2 cans brown lentils, rinsed and drained)

6 cups (1.5 liters) water

2 tablespoons olive oil

2 tablespoons butter

2 large onions, quartered and thinly sliced

1 bay leaf

2 pods cardamom, cracked open

2 cloves

2 teaspoons ground cumin

½ teaspoon ground cinnamon

1 ½ teaspoons salt

¼ teaspoon freshly ground black pepper

1 cup (185 g) coarse-ground bulgur wheat

1 ½ cups (300 ml) boiling water

Plain yogurt (optional, for serving)

1 Sort through the lentils to remove any small stones or pieces of dirt, then rinse with cold water in a colander. Bring the rinsed lentils and the water to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally and adding more water as necessary so that they’re always immerse; strain.

2 While the lentils cook, heat the oil and the butter in a large skilled over moderately high heat; add the onion and sauté until completely softened but not yet browned, about 10 minutes, stirring occasionally. Transfer half the onion to a small bowl and set aside. Continue cooking the remaining onion until deep caramel in color, about 5 to 10 minutes, stirring occasionally and adding a splash of water as necessary if the onion starts to get too dark. Set aside.

3 Put half a kettle of water on to boil. Transfer the sautéed onion (no the caramelized onion) to a medium saucepan. Add the bay leave, cardamom, clove, cumin, cinnamon, salt and pepper and cook 1 minute. Add the bulgur and cook 1 minute more, stirring constantly. Add the boiling water, turn the heat up to high, and bring to a rolling boil.

4 Give the bulgur a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the bulgur sit 10 minutes, then fluff with a fork and gently stir in the lentils. Taste and add additional salt, pepper and olive oil if desired.

5 Transfer to a serving dish and top with the caramelized onion. Serve with plain yogurt to spoon on top, if desired.

For more recipes from Faith Gorsky, visit her blog, AnEdibleMosaic.com.

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

Golden Spurtle 2012: Wish them luck!

by Cassidy Stockton in Featured Articles, Golden Spurtle

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.

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Cassidy Stockton Google: Cassidy Stockton
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Introducing Gluten Free Muesli {Giveaway}

by AmandaCarter in Contests, Featured Articles, Gluten Free

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.

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9781452107011

Gluten Free Baking for the Holidays {Giveaway} + Dinner Rolls

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

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

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.

 

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Cassidy Stockton Google: Cassidy Stockton
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october-unprocessed-2012

October Unprocessed 2012 {Giveaway}

by Cassidy Stockton in Contests, Featured Articles

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.

 

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weelicious

Weelicious: Blueberry-Lemon Whole Wheat Pancakes {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes

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

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Cassidy Stockton Google: Cassidy Stockton
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Try our recipe for 100% Stone Ground Whole Wheat Bread or take a shortcut and use our 100% Whole Wheat Bread Mix for delicious, fresh whole grain bread.

Whole Grains, How We Love Thee {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes, Whole Grains 101

Try our recipe for 100% Stone Ground Whole Wheat Bread or take a shortcut and use our 100% Whole Wheat Bread Mix for delicious, fresh whole grain bread.

In honor of Whole Grains Month, the Whole Grains Council is celebrating with several fun initiatives. The first is “Whole Grain Deal of the Day,” where participants can find deals and giveaways each day of September (this post is one of them). Secondly, they’ve partnered with Eating Well in a recipe makeover contest to win a gift set worth $1000. The third piece is a contest with Women’s World to win $1000 gift card. Find details about each of these here.

Our motto at Bob’s Red Mill is Whole Grain Foods for Every Meal of the Day. We also like to quip that our products are life insurance you can eat. Whole grains are truly our joie de vivre. They are nutritious, to be sure, but whole grains also bring a variety of flavors and textures to the table.

In baking, using whole grain flours can add a wonderful richness to the flavor of your recipe. Using whole grain cereals can add a wonderful texture that takes your baked good to the next level. I was blown away when I tried this recipe for 8 Grain Muffins. It had never occurred to me to add our hot cereal into a baked good. Both the flavor and the texture were phenomenal.

When talking about whole grains, the question I hear the most often is, “But, what do you do with it?” To me, it seems so simple, but I’ve always been an experimenter in the kitchen. You can use them in almost any dish- from breakfast dishes like a simple porridge to gourmet dinner fare like a complex risotto. Some can be popped like popcorn and others can be simply throw into your favorite soup for a bit of extra texture and nutrition.

Here are some of our favorite whole grain recipes to inspire you. Find even more on our website!

{Giveaway}

In honor of Whole Grains Month, we’re giving away a gift set of four whole grains to one lucky winner. The winner will get to choose four whole grains that they’d like to try. To Enter, post a link to your favorite recipe using whole grains in cooking or baking in the comments. We’ll select a winner from all who comment by 11:59 pm tonight (9/6).

Congratulations to Ben!

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Cassidy Stockton Google: Cassidy Stockton
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appetiteforlife

Appetite for Life {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Recipes

Almost any parent will tell you that their child doesn’t eat ___. It’s a rare child who will eat everything, but Stacey Antine, MS, RD‘s new book Appetite for Life proclaims to deliver a solution to the picky eater. I was a little skeptical, but having spent some time reading the articles and checking out the recipes, I have to admit, this book does look promising. As the founder of HealthBarn USA, an organization dedicated to introducing kids and their families to healthy eating habits and real food, Stacey knows what she’s talking about.

Appetite for Life begins with tips for introducing new foods to your kids, such as avoiding words like “yuck” in favor of a thumb up, thumb sideways and thumb down system for rating new foods. There is a great section for how to get your kids involved in cooking and growing their own food. This book has an excellent pantry list section, weekly meal planners and even educational activities for kids. Recipes are kid-approved and range from breakfast dishes like Sweet Potato Pancakes to more exotic fare for dinner like Coconut Shrimp with Pineapple Herb Dipping Sauce. Appetite for Life has a wonderful selection of healthy snacks for those after-school munchies and a healthy, but delicious array of dessert choices.

{Giveaway}

The kind folks at Harper Collins have provided three copies of this lovely book for us to giveaway. We’re pairing these books with a package of our Flaxseed Meal, Buckwheat Flour and Cornmeal so you can try this delicious recipe (one of the author’s favorites) for Blueberry Buckwheat Pancakes right away.

To enter, tell us what your least favorite food was as a kid. Me? I loathed lima beans and would pick them out of every dish my poor mom prepared with them. I’m not sure why exactly, but they were my nemesis in the food world. We’ll pick three winners randomly from all who enter by 11:59 pm on 09/09.

Congratulations to Charlene, Crystal and Georgia!

Fun to eat and fun to make. Photo courtesy of Appetite for Life

Blueberry Buckwheat Pancakes

  • 2/3 cup Buckwheat Flour
  • 1/3 cup Cornmeal
  • 3 Tbsp packed Brown Sugar
  • 2 Tbsp ground Flaxseeds
  • 1-1/2 tsp Baking Powder
  • ½ tsp Sea Salt
  • 1 large Egg
  • 2 large Egg Whites
  • 1-1/2 cups Low-Fat (1%) milk
  • ½ tsp Vanilla Extract
  • 1 cup Blueberries
  • Maple Syrup or Agave Nectar

Directions

1. In a large bowl, stir together flour, cornmeal, brown sugar, ground flaxseeds, baking powder, cinnamon, baking soda, and salt.

2. Add egg, egg whites, milk, and vanilla to flour mixture, and stir until moistened. Add blueberries and stir until blended.

3. Heat a nonstick griddle or large nonstick skillet over medium heat until hot. Pour batter by ¼ cup onto the hot griddle or skillet. Cook pancakes until bubbles form on top, about 4 minutes. Turn over and cook a few minutes longer, until underside is golden. Transfer pancakes to a plate; keep warm. Repeat until all batter is used.

4. Serve with pure maple syrup or agave nectar.

Makes 6 servings (2 pancakes per serving)

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Cassidy Stockton Google: Cassidy Stockton
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burger

Grain Mains: Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

When the new book from Bruce Weinstein and Mark Scarbrough, Grain Mains, came across my desk, I was blow away. This book is right up my alley and a perfect fit for Bob’s Red Mill. Apparently, we were a good fit for Bruce and Mark, too, as you can read in this guest post from a few days ago. I love that our slogan is “Whole Grain Foods for Every Meal of the Day” and this book’s full title is “Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day.” A match made in heaven if ever I heard of one!

As they say in this book, Bruce and Mark have taken whole grains from the side of the plate and put them right in the middle with 101 main dishes. They’ve skipped out on baking with whole grains (ok, there are two or three baked goods) and put their focus on using whole grains for everything from familiar, yet delicious, hot cereals and grain salads to more exotic fare like Posole Verde and Pumpkin-Quinoa Soufflé.

From a user-perspective, I was pleased to see this book also delivers a quick overview of the different grains and different methods for cooking them. They suggest alternative grains that will work in each recipe, in case you don’t have, say Job’s Tears or Teff, on hand. Stunning photography accompanies almost every recipe, a huge plus in my opinion. Additionally, each recipe has tips for making ahead, saving time, making it easier (or more exotic) and tester’s notes. All in all, I wish I was keeping this book instead of giving away a copy to one lucky winner. If you don’t win and want to get your hands on a copy, you can find this book on Amazon.com and Barnes and Noble for $24.99.

{Giveaway}

The kind folks at Rodale have provided a copy of this book for one lucky winner. In addition to this book, we’ll kick in a package of our Hulled Millet, Hard Red Wheat Berries and Quinoa (if you should win and you’re gluten free, we’ll gladly swap the wheat berries for a gluten free option). To enter, leave a comment here telling us which whole grain is your favorite and what you like to do with it. We’ll select a winner randomly from all who comment by 11:59 pm on 8/30. Good luck!

Congratulations to Sue Crawbuck!

Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino

Serves: 6

Active time: 15 minutes
Total time: 55 minutes

Time savers: Use 2 1/3 cups millet cooked until the grains are creamy like a porridge; begin the recipe at step 2.

  • 3 cups (720 ml) Water
  • 1 cup Millet
  • 10 chopped dry-pack Sun-Dried Tomatoes
  • 1 medium Garlic Clove
  • 1/3 cup pitted Green Olives, chopped
  • 1/4 cup Pine Nuts, toasted about 5 minutes in a dry skillet over medium heat until lightly browned and fragrant
  • 1/4 cup packed grated Pecorino-Romano or Parmigiano-Reggiano
  • 4 large Caper Berries, stemmed and then minced
  • 1 tsp dried Oregano
  • 1 tsp dried Marjoram
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil

1. Bring the water and millet to a boil in a medium saucepan over high heat. Cover, reduce the heat to low, and simmer slowly until it’s like a thick, coarse, hot breakfast cereal, about 30 minutes. Uncover and stir well to incorporate any last bits of water. Scrape the millet into a large bowl and cool for 10 minutes.

2. Meanwhile, fill a small saucepan about a third of the way with water and bring it to a boil over high heat. Put the sun-dried tomatoes and garlic in a small bowl; cover with the boiling water. Steep for 10 minutes.

3. Drain the sun-dried tomatoes and garlic in a colander set in the sink. Add them to the bowl with the cooked millet. Add the olives, pine nuts, Pecorino, minced caper berries, oregano, and marjoram. Stir well, mashing the ingredients together. You want texture here, bits of this and that scattered throughout the burgers, not a baby-food purée. Use dampened hands to form the mixture into 6 patties.

4. Melt the butter in the olive oil over medium heat in a large skillet, preferably a nonstick one. Slip the patties into the skillet and cook until mottled brown and somewhat crisp, about 4 minutes. Flip them with a thin spatula and continue cooking until set throughout, mottled brown on the other side, and now nicely crisp, about 4 more minutes.

Testers’ Notes

  • Here, we’ve used an Italian palette to balance the aromatic millet. Note that the recipe calls for the larger, oblong caper berries, not capers.
  • The timing for cooked millet is a bit dodgy since the grains are notorious for picking up and holding ambient humidity—as well as releasing it in a dry environment. Don’t stand on ceremony: lift the lid and check the millet as it cooks, adding more water as necessary. You want crunchy texture but no distasteful grit.
  • These patties would be a treat on whole-wheat buns with a little purchased caponata as well as thinly sliced red onion and crunchy lettuce. You could also slice the cooked patties into bite-sized bits and toss them in a large, Italian-style, chopped salad, dressed with a creamy vinaigrette.
  • These patties don’t reheat as well as some of the others, although they do make great late-night snacks right from the fridge, cut into small pieces and dipped in deli mustard.

Make It Easier!

In truth, these millet burgers can be made with lots of the ingredients found on your supermarket’s salad bar: olives of all sorts, roasted red peppers, and the like. Just keep in mind an Italian antipasto flavor palette to create your own version.

© 2012 by Bruce Weinstein and Mark Scarbrough

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Cassidy Stockton Google: Cassidy Stockton
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Sweet & Easy Vegan: Coconut, Almond and Chocolate Chip Cookies {Giveaway}

by AmandaCarter in Contests, Featured Articles, Recipes

Sweet & Easy Vegan is my kind of cookbook. I’ve been eating a dairy-free, egg-free diet for years, and at the time when I first started out on my vegan adventure, I was sure that cheese would be the thing I missed the most. Not so! As it turned out, I found myself craving traditional desserts more than anything else. Luckily I quickly discovered that vegan treats can be just as delicious— especially homemade vegan treats. I’ve since spent many a day in my kitchen experimenting with making vegan versions of my favorite desserts and baked goods, which can be rewarding when it works (sweet success!), but frustrating when it doesn’t (what a waste of time and ingredients!). That’s why I love Sweet & Easy Veganauthor Robin Asbell has already done that work for you, so you can jump right in and bake delectable vegan treats with confidence. When our friends at Chronicle Books offered us a copy to review, we knew that we just had to do a giveaway so we could share this gem with you.

In the book, Asbell offers over 80 sweet vegan recipes including cookies, cakes, tarts, fruit desserts, muffins and more. The author has also written a thorough introduction that covers the basics of vegan baking, discusses the benefits of whole grain flours and natural sweeteners, and includes a glossary of vegan baking ingredients. Sidebars sprinkled throughout the book give helpful tips on topics such as whole wheat pie crusts, alternative flours, and fair trade chocolate.

All this knowledge makes Sweet & Easy Vegan a great book for someone who is new to vegan cooking, but the appeal isn’t limited to beginners, or even to vegans for that matter. Anyone with a sweet tooth will appreciate the recipes here, which range from classics like yellow cake to more unusual treats like Lemon Pine Nut Cookies, and from decadent desserts like Chocolate Layer Cake with Peanut Butter Frosting to lighter fare like Summer Fruits in Vanilla Syrup. And who wouldn’t love a book with an entire chapter devoted to “Sweet Breakfast Treats”?

We hope you’ll enjoy this cookbook as much as we do. To get your mouth watering, here is a sample recipe from Sweet & Easy Vegan.

Coconut, Almond and Chocolate Chip Cookies

There is something about the texture of coconut in a cookie; the way it stays moist and chewy is irresistible. The addition of chocolate and almonds makes for a triple temptation that will call to you from the cookie jar.

Makes about 8 big cookies

INGREDIENTS

  • 2 tbsp nondairy milk, plus more as needed
  • 1 tbsp ground flaxseeds
  • ½ cup/60 g unbleached all-purpose flour
  • ½ cup/65 g whole-wheat pastry flour
  • 1 tbsp nutritional yeast (optional)
  • ½ tsp baking soda
  • ¼  tsp salt
  • ½ cup/120 ml canola oil
  • ½ cup/100 g granular palm sugar, palm sugar paste, or Sucanat
  • ½ tsp almond extract
  • 1 cup/90 g unsweetened shredded dried coconut
  • ½ cup/55 g sliced almonds
  • ½ cup/85 g vegan chocolate chip

METHOD

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

In a cup or small bowl, whisk the 2 tbsp nondairy milk and the flaxseeds together and let stand for 5 minutes.

In a large bowl, combine both flours, the nutritional yeast (if using), baking soda, and salt and whisk until well mixed.

In a food processor, combine the canola oil and sugar and process until smooth. Add the almond extract and pulse to combine. Add the flaxseed mixture and process until thoroughly combined. Pour into the flour mixture and stir until just combined. Fold in the coconut, almonds and chocolate chips. If the dough is too crumbly to hold together, knead in up to 2 tbsp more nondairy milk.

Scoop a ¼ cup/60-ml portion of dough (oiling the measuring cup makes it easier to remove the dough) and form it into a ball. Place the balls on an ungreased baking sheet, leaving about 2 in/5 cm of space between them. Using wet palms, flatten slightly to a thickness of just over ½ in/12mm.

Bake for about 16 minutes, until the cookies are quite golden around the edges, rotating the pan halfway through the baking time.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, the cookies will keep for about 1 week.

Would you like to win a copy of Sweet & Easy Vegan? To enter the contest, comment on this post and tell us who you would bake treats for if you win this cookbook. Would you make vegan sweets for your kids, your friends, your sweetheart—or maybe just for yourself? To help you get started with these yummy recipes, we’ll also send the winner a bag of Bob’s Red Mill Whole Wheat Pastry Flour, a package of Sliced Almonds, and a package of Shredded Coconut.  We’ll pick a winner from those of you who enter by 11:59 pm on 8/23. Good luck!

Robin Asbell, chef and author of Big Vegan and Sweet & Easy Vegan, will be teaching a class next month at the Bob’s Red Mill Cooking School in Milwaukie, Oregon! Get details on the class, “Healthy Baking with Robin Asbell,” and registration information here.

About The Author
AmandaCarter Google: AmandaCarter
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