Lori teaches students at the CIA about celiac disease.

A Visit to the C.I.A.

by Cassidy Stockton in Featured Articles, Gluten Free
Lori teaches students at the CIA how to cook for those with celiac disease.

Lori teaches students at the CIA how to cook for those with celiac disease.

I just returned from an incredible adventure to Hyde Park, New York!  I was given the opportunity to teach a class on gluten-free baking at the Culinary Institute of America.

The C.I.A. is the premier culinary school in the United States, thus the invitation that was extended to me by Chef Richard Coppedge was an offer I couldn’t refuse!

As someone who’s had an appreciation for the culinary arts all of her adult life, it was a surreal experience finding myself working in the kitchens of the C.I.A. The campus is situated along the banks of the Hudson river in a breathtaking setting while the facility itself is extensive and spectacular.

I found the students to be enthusiastic and eager to learn about the special dietary considerations facing individuals with celiac disease. Since most everyone enjoys sweets, I decided to demonstrate teff peanut butter cookies, teff chocolate cake and quinoa energy bars.  They were intrigued with my presentation as not only had they not baked with these flours but some had never even heard of these grains.

One of the highlights of my time with the students was when they all chose to sign a C.I.A. apron for me as a memento of our time together. I will never forget my time at the C.I.A. and will treasure meeting members of the exceptional staff, the instructor chefs as well as spending time with these awesome students!

Cheers!
Lori Sobelson

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Cassidy Stockton Google: Cassidy Stockton
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Banana Muffins 1

Muffins from Pancakes

by Chelsea Lincoln in Featured Articles, Recipes, Uncategorized

Bob’s Red Mill offers a wide assortment of mixes, to make home baking easier than ever. Sometimes, however, you look at a mix and wish it could make something a little different.  I have been working to create muffin recipes from our various pancake mixes, so if you are feeling like a muffin and all you’ve got is pancake mix, you are in luck! 

A customer called recently who had our 10 Grain Pancake and Waffle Mix and some aging bananas. I came up with a formula for her that works really well. The combination of grains and bananas creates a soft texture that the taste testers here in the office gobbled up. 

Banana Muffins 1

10 Grain Banana Nut Muffins
by Chelsea Lincoln from the Bob’s Red Mill kitchen

½ cup Evaporated Cane Sugar
3 medium Bananas, mashed
1 Egg, lightly beaten
1 tsp Vanilla
2 Tb Oil
1 cup Milk
2 cups 10 Grain Pancake Mix
½ cup Walnut Pieces

Mix together the sugar, banana, egg, vanilla and oil.  Slowly stir in milk to combine.  Add pancake mix and walnuts; stir in until just combined.  Be careful not to over mix.  Fill greased muffin cups ¾ cup full and bake at 350°F for 20-25 minutes.  Makes 15 muffins.

Check out all our varieties of muffins using our pancake mixes!

Buttermilk Blueberry Muffins
High Fiber Apple Cinnamon Muffins
7 Grain Cranberry Spice Muffins

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Chelsea Lincoln Google: Chelsea Lincoln
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12 Unique Spurtles

Myrtle Spurtles

by in Featured Articles, Golden Spurtle

We recently received a dozen spurtles we ordered from Tim Cebulla. He made them all of Oregon myrtle wood on his lathe, but each one is a little different from all the others.

 What the heck is a spurtle? you may be wondering. It is a Scottish cooking implement used to stir oats (porridge) as they cook. We will be competing in the 16th Annual Golden Spurtle™ World Porridge Making Championship in Carrbridge, Scotland on October 11 as the first contender from the US. See www.goldenspurtle.com.

 Tim designs and makes hand-turned wood items for his business, Wood I Kid You. In addition to spurtles, he makes writing instruments, kitchen items, desk accessories, vanity items, pendant watches, mirrors, weaving and knitting items, and custom items – he can even make a baseball bat, wine goblets, or a wizard’s wand! He also makes non-turned items such as cribbage boards.

 

12 Unique Spurtles

12 Unique Spurtles

A retired USPS maintenance supervisor, Tim has been turning wood since 2002, after working in a woodcraft store and taking a lathe class.

 Tim also makes accessories for his wife Judy and her sister’s business, “Threads of Magique.” They make fantasy dolls, felted wall hangings, and fabric art.

 They both offer their products for sale on etsy.com and artfire.com. Tim also sells his artwork at the Rogue Valley Growers and Crafters Market, where he is a board member.

 Tim uses salvaged wood whenever possible, and native Oregon woods, especially myrtle wood, but also madrone and Manzanita and exotic woods like zebrawood and cocobolo.

 We will be using one of these spurtles to stir our steel cut oats in Scotland. Hopefully it will bring us luck in the contest!

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Rosemary and Thyme have complimentary flavors which work well in recipes together.

Recipe Favorite Using Rosemary & Thyme

by Chelsea Lincoln in Recipes

These are herbs
Rosemary and Thyme have complimentary flavors which work well in recipes together.

 This is a great summer dip involving two herbs often times grown in local gardens; rosemary and thyme. The savory flavors are mild and very pleasant. This dip is great for potlucks and family get-togethers. Crackers, chips and vegetables all taste great with it! You could also use this as a spread for a sandwich or wrap. Yum!

Cannellini Herb Spread

1 cup dry Cannellini Beans
1/4 cup Olive Oil
2 Tb Lemon Juice
1 clove Garlic, minced
1 tsp Thyme
1 tsp Rosemary
1/2 tsp Sea Salt
1/2 tsp Black Pepper

Soak the beans overnight. Drain and rinse the beans and put into a medium-sized saucepan. Add 4 cups of water and bring to a boil. Reduce heat and simmer for about 1 hour. Drain and rinse beans with cold water.  Add all ingredients to a food processor or blender.  Blend until smooth.

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Chelsea Lincoln Google: Chelsea Lincoln
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