Spring Buckwheat Salad | Bob's Red Mill + The Hungry Hounds

Spring Buckwheat Salad

by Guest in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Hello Bob’s Red Mill readers and eaters!

We are delighted to join you today to share with you a seasonal recipe for buckwheat groats, one plucky and highly underrated grain.   Spring Buckwheat Salad is a light and zippy salad, flush with fiber and herbs. It is quick and easy to make, healthy, filling, and is a great alternative to traditional Bulgur wheat if you’re gluten-free. This salad allows the nutty flavor of buckwheat to come through and is a stunning way to showcase whatever seasonal vegetables or herbs you have on hand.

Spring Buckwheat Salad | Bob's Red Mill + The Hungry Hounds
We have a soft spot for buckwheat groats in our kitchen at The Hungry Hounds and often find ourselves making seasonal salads with this versatile and delicious grain.  We dropped by our farmers market this week and found some pungent wild ramps, violet flowers, asparagus, pea shoots and radishes and thought to make a salad that would provide a backdrop to these delicate spring edibles.  But don’t let access to local ingredients stop you, this salad will easily adapt to any fresh produce you have on hand.  For the vinaigrette we wanted to highlight spring herbs and pinched off the first round of basil leaves and batch of mint from our backyard herb garden.

A word about buckwheat groats for those unfamiliar with this lovely little grain.  Buckwheat is in fact not related to its’ namesake, wheat, and comes from the triangular seed of an herb.  Toasted buckwheat groats are called Kasha; Buckwheat groats are the raw version.   These kernels taste nutty and have a firm texture when cooked, they stand up well to this basil vinaigrette and meld deliciously together for a final product that is refreshing, filling and a stunning reminder of spring.

Spring Buckwheat Salad | Bob's Red Mill + The Hungry Hounds

Spring Buckwheat Salad

Ingredients:

Salad:

  • 1 cup Buckwheat Groats, rinsed
  • 3 Asparagus Spears, cut into small pieces, about 1/2 inch
  • 6-8 Wild Ramps, washed, outer membrane removed and cut into small pieces (substitute Green Onion, Leeks, Red Onion or Shallots)
  • 2 small Radishes, washed and sliced as thinly as possible
  • Small handful Violet Flowers for garnish
  • Small handful Pea Sprouts (substitute extra Mint, Basil, Parsley, Kale, or Spinach)

Basil Vinaigrette:

  • 4 Tbsp Red Wine Vinegar
  • 1/4 cup Oil (preferably Extra Virgin Olive Oil)
  • 3 cloves Garlic
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon ground Black Pepper
  • ¼ cup fresh Mint
  • 1/2 cup fresh Basil
  • 3 Green Onion Stalks

Steps:

  1. Place 2 medium-large pots with water (at least 2 quarts) on high and bring to a boil.
  2. To the first pot add buckwheat groats and a large pinch of salt.
  3. Simmer buckwheat at medium-low heat for 11-14 minutes until the grains are cooked through.  You will want to start tasting them towards the end of the cook time to test for doneness.  The buckwheat should be roughly the texture of cooked brown rice; no hardness in the center, but firm and chewy.  Once cooked, drain and transfer to a serving bowl.
  4. Prepare a large bowl with very cold water and ice, you will be using this to blanch your vegetables.
  5. To the second pot of water add the chopped vegetables that you want to cook (asparagus and ramps).  Allow to cook in simmering water for one minute and then remove vegetables with a slotted spoon, transfer directly to the bowl with ice water. The ice bath stops the cooking process and preserves the vibrant color of your vegetables.  Once the vegetables are cooled down, 2-3 minutes, remove from ice water and set aside.
  6. In a blender or other food processing device combine the vinaigrette ingredients (vinegar, oil, garlic, salt, pepper, mint, basil, and green onion) and blend until smooth.
  7. Add the basil vinaigrette to the buckwheat.  Add ramps, asparagus, and radishes, stir gently to combine and garnish with the violet flowers and pea sprouts.  This salad gets better as the flavors meld, so ideally let it sit for 15-30 minutes prior to serving.

A few ideas for seasonal variations:

Summer: Tomato, corn and purple basil buckwheat salad with tomatillo salsa

Fall: Roasted butternut, beet and red onion buckwheat salad with crumbled blue cheese

Winter: Apple fennel buckwheat salad with blood orange vinaigrette

ABOUT US

The Hungry Hounds is the Pittsburgh-based food blog of Paul and Rebecca Shetler Fast. Their creative homespun cooking brings together local ingredients, traditional techniques, and an eclectic international palate. Paul loves using food science and traditional know-how to make delicious foods like sauerkraut, home-cured corned beef, and whole grain sourdough breads accessible for the home cook. Rebecca is the creative force in the duo, bringing fresh ideas, spunky charm, and bold flavors to the table. As a couple that cooks, works, and blogs together, they are passionate about the ability of food to bring people together.   While not blogging for The Hungry Hounds, Paul and Rebecca both work full-time in healthcare (Rebecca as a Social Worker, Paul as a Manager). Paul is also a full time graduate student in Public Health. Follow The Hungry Hounds on Facebook or Pinterest.

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Puff Pastry F

Step-by-Step Gluten Free Puff Pastry

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When we developed our Gluten Free Pie Crust Mix, gluten free puff pastry was a distant ship on the horizon. We knew it was possible, but had to chart our course, if you will. You see, you can’t just go buy gluten free puff pastry dough. That hasn’t stopped us from wanting to work with one, though. Puff pastry is a fun and delicious ingredient full of many possibilities. Our recipe expert, Sarah House, worked diligently for months before she came up with this version using our gluten free pie crust mix. We’re not going to beat around the bush here, this is time consuming. It is not, however, hard. It just takes a little patience and commitment. We promise, it’s worth it. This pastry comes out flaky, light and oh-so-buttery. Simply use the pastry as called for in your favorite recipes and create fanciful gluten free desserts and decadent appetizers.

Step By Step Gluten Free Puff Pastry | Bob's Red Mill

Gluten Free Puff Pastry

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 60 minutes | Rest Time:  20 hours | Yield: approx. 36 oz

Ingredients

1. Cube 4 oz of cold butter and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix.

2. Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.

Puff Pastry Step 2
3. Add ice water as needed until the mixture forms a consistent and well-hydrated dough.

4. Form dough into a rectangle and wrap well in plastic wrap.  Chill at least 4 hours or overnight.

Puff Pastry Step 4

5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5×8-inches).

Puff Pastry Step 5

6. Wrap in parchment paper, then tightly in plastic wrap and chill for at least 4 hours or overnight.

7. Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.

8. Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.

Puff Pastry Step 8

9. Remove the top layer of plastic or parchment from the dough and unwrap the butter block.  Place the butter block in the center of the dough square.

Puff Pastry Step 9

10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.

Puff Pastry Step 1011. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.

Puff Pastry Step 11

12. Roll the dough into a long rectangle about 10 x 16-inches.

13. Remove the top layer of plastic wrap or parchment paper.  Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.

Puff Pastry Step 13

14. Fold the top third of the dough down to meet the bottom of the first fold.  This is one complete “fold.”

Puff Pastry Step 1415. Roll the dough into a long rectangle about 10 x 16-inches.  Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours.  Two folds have now been completed.  Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.

Puff Pastry Step 1516. The gluten free puff pastry is now ready to use.  Follow a specific recipe’s instructions for precise shaping and baking instructions.

Puff Pastry Step 16

 

 

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Crab Cakes F

Crab Cakes

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

I love crab cakes. They are not something I could eat day in and day out, but they’re a wonderful indulgence, especially as spring turns into summer. The sweetness of crab makes a nice balance against the Cajun seasoning in this recipe and using almond meal instead of flour keeps these gluten free. Serve these crispy crab cakes with grilled corn-on-the-cob, a fresh green salad and crusty French bread for a delightful meal perfect for enjoying on these warm nights.

Crab Cakes | Bob's Red Mill

Crab Cakes

  • 1-1/2 tsp Bob’s Red Mill® Chia Seed, ground
  • 1-1/2 Tbsp fresh Lemon Juice
  • 3 Tbsp Water
  • 12 oz cooked Crab Meat
  • 1/3 cup Green Onions, finely minced
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced
  • 2 tsp Cajun Seasoning
  • 6 Tbsp Bob’s Red Mill® Almond Meal, plus extra for coating, if desired
  • Butter or Oil for frying

In a bowl, combine chia seeds, water and lemon juice. Stir and let thicken, about 5 minutes.

Add all remaining ingredients, except butter or oil, mixing well. Shape into small cakes using about 1/4 cup of mixture per cake. Coat each cake in extra almond meal, if desired.

In a large skillet, heat butter or oil over medium-high heat. Working in batches, add crab cakes and fry for 4-5 minutes on each side until browned. Drain on paper towels. Serve warm with tartar sauce, cocktail sauce or a sweet salsa.

Alternate method: bake on parchment-lined sheet trays in a 375°F oven for 10-15 minutes until browned. 

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Greek Garbanzo Salad F

Meatless Mondays: Greek Garbanzo Bean Salad

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Happy Memorial Day! If you’re heading out to a picnic or barbecue, whip up this salad to take along. The bright flavors from lemon juice and red wine vinegar pair beautifully with salty Greek olives and feta cheese. This dish is a great alternative to antipasto salad, containing similar flavors with the advantage of using nutritious garbanzo beans in place of pasta. If you’re short on time, canned garbanzo beans will work fine in this recipe. Pair this with grilled eggplant and toasted pitas for an easy dinner spread.

Greek Garbanzo Salad | Bob's Red Mill

Greek Garbanzo Salad

Serves 8

Salad:

  • 3 cups dry Bob’s Red Mill Garbanzo Beans, cooked according to package directions (about 6 cups prepared)
  • 2 English Cucumbers, halved lengthwise and sliced
  • 1 clove Garlic, minced
  • 2 cups Cherry Tomatoes, halved
  • 1 cup Greek Olives, pitted
  • 1/2 cup Feta, crumbled
  • 1/2 cup Red Onion, thinly sliced

Dressing:

  • 6 Tbsp Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Lemon Juice
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Honey
  • 1 Tbsp fresh Oregano, finely chopped
  • 1 Tbsp fresh Basil, finely chopped
  • 1 Tbsp Italian Parsley, finely chopped
  • 1/2 tsp Garlic Powder
  • Sea Salt and Black Pepper to taste

Whisk together all dressing ingredients. Combine garbanzo beans, cucumbers, garlic, tomatoes, olives, feta and red onion with dressing. Add salt and pepper to taste.

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Salad Header

5 Whole Grain Dishes to Step Up Your Potluck Game

by Cassidy Stockton in Featured Articles

Memorial Day seems to be the official opening day of barbecue and picnic season. What’s better than bringing together those you love over some delicious food? And what’s more fun than serving something that shows off your culinary chops? Sure, potato salad and pasta salad are perennial favorites and not overly difficult to put together. Wouldn’t it be more satisfying to bring a dish that isn’t filled with empty carbs and mayonnaise that everyone raves about? Health benefits aside, you know you will likely be the only person who brought something remarkable and different. Here are a few whole grain swaps you can make to step up your potluck game.

1. Instead of potato salad, bring Warm Kamut® Berry Salad with Bacon, Brussels Sprouts and Gorgonzola. Sure, this salad is a little time-consuming to make, but so is potato salad (unless you’re opting for a prepared version). Gorgonzola and bacon bring their A-game in this dish, while whole grain kamut berries and Brussels sprouts team up for a well-rounded dish that everyone will enjoy. If you can’t keep it hot, don’t worry, warm will be lovely and you won’t have to worry about any mayonnaise turning. If you can’t find kamut berries, wheat berries and farro will both make a comparable replacement.Warm Kamut Berry Salad with Bacon Brussels Sprouts and Gorgonzola

2. Swap a antipasto salad for Vegetable Bounty Quinoa Salad with Asian Vinaigrette. Far more nutritious than pasta, quinoa packs a nutritional punch and the flavors in this salad are warm and bright, perfect for pairing for a spring gathering.

Vegetable Bounty Sm

3.  Trade a pasta salad dressed with mayonnaise for this Curried Carrot and Sorghum Salad. The creamy curry dressing is both gluten free and vegan, making it perfect for any gathering and will quickly put mayo out of mind.

Curried Carrots and Sorghum Salad

4. Sure, a green salad is a great way to go, but wouldn’t it be more fun to bring Tabbouleh? Filled with fresh tomatoes and seasoned with mint and parsley, Tabbouleh comes together quickly and delivers a light, fresh flavor perfect to pair with grilled chicken or fish.

Tabbouleh

5. Keep it fresh and light with this Millet Spring Roll Salad. Who cares what you swap for this one? The bright flavors of this dish will counterbalance other, heavier fare and you’ll be able to school people on what millet is and impress them with your culinary prowess. Who has the time to make real spring rolls when you can turn them into a delicious salad?

Millet Spring Roll Salad

 

 

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Cassidy Stockton Google: Cassidy Stockton
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Granola Header 2

WIN IT: Gluten Free Granola

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

Bob’s Red Mill is excited to bring you NEW Gluten Free Granolas! We took our two most popular granola flavors—Apple Blueberry and Honey Oat—and switched out a few ingredients to create the tastiest gluten free granola you’ve ever had. We carefully monitor each ingredient throughout the entire process, from farm to packaging, to be sure you are getting the highest quality gluten free product.

NEW Gluten Free Granolas | Bob's Red Mill

We use only pure, high-grade gluten free oats. Each farm delivery is tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities. Roasting enhances that wholesome robust flavor you expect. Finally, the oats are moved to our 100% gluten free facility and tested for gluten again to ensure their purity.Granola w Blueberries

To these pure oats, we add a little bit of sugar and flavorings for a lightly sweet, crunchy granola you’ll want to eat right out of the bag. Made using the same process (but not the same lines) as our regular granolas, these new Gluten Free Granolas are sure to become favorites in your house.

To celebrate our new additions, we’re giving away a package of each new Gluten Free Granola, Apple Blueberry and Honey Oat, to five lucky winners. To enter, follow the prompts below. We’ll select five winners at random from all who enter by 11:59 pm on 05/22/14.

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Cassidy Stockton Google: Cassidy Stockton
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1green-onion-pancakes F

Meatless Mondays: Savory Green Onion Pancakes

by Guest in Gluten Free, Meatless Mondays, Recipes

I adore green onion pancakes but they usually require you to create dough, which needs to be kneaded, rested, and then rolled out. At JoyFoodly, I’m always looking for ways to simplify recipes for families. Really, this is the only way anyone who is busy can joyfully recreate a favorite recipe time and again. For this savory and delicious green onion pancake, I’ve found a way I think you’ll love that’s quick and seriously yummy.

It all starts with the star of the pancake, the green onion batter. For this recipe, my shortcut is my always on-hand Bob’s Red Mill Gluten Free Pancake Mix. You can whip this batter up in no time. I especially love to get kids involved with measuring ingredients and stirring the batter.

The other thing I love about this pancake batter is that it can take quite a bit of green onions, so if you’re also looking for a way to really use up a lot of them (or just love green onions!), feel free to overstuff and top these beauties for extra crunch. If you’re not sure how to cut or prep green onions, here’s a quick video we’ve put together for our Joyful 12 Kitchen Learning Lab that will help make your prep just a little more joyful:

Here’s to your family having some fun in the kitchen on this Meatless Monday. Don’t forget to add a little drizzle of sauce to kick up the fun one extra notch!

PS: We thought the sour cream on top could be optional but we highly recommend it not be!

Tips to help your kids love Savory Green Onion Pancakes

We include tips like this in all of the recipes in our online kitchen learning lab, the Joyful 12! Learn more here.

  • Get them involved: Making batter is a great lesson for kids in the kitchen. Show them how to accurately measure ingredients and why this is important. Have them help you incorporate the dry and the wet ingredients and learn when the batter is the right consistency (not too thick but not too runny)
  • Be a food explorer: People eat pancakes all over the world! In France, they eat thinner pancakes called crepes. Here, we are making a savory vs. sweet pancake. Ask your child what they think about savory pancakes.
  • Taste your creation: It’s fun to make one pancake from the batter and have your child help you taste test it. Do you want to add more green onions to it, or maybe more Chinese five spice? Then, when you’ve finished cooking them all, you’ll already know your child likes them because you involved them in making them and tasting them!

1green-onion-pancakes

Savory Green Onion Pancakes

Serving size: 4 | Prep time: 15 minutes | Cooking time: 20 minutes

Ingredients:

  • 1 bunch Green Onions
  • 1-1/2 cups Pancake Mix (we use Bob’s Red Mill® Gluten Free)
  • 1 Egg
  • 1 cup Coconut Milk
  • 2 Tbsp Sesame Oil
  • 1/2 tsp Chinese Five Spice
  • 1/2 tsp Salt
  • 3 Tbsp Coconut Oil or Vegetable Oil
  • Sour Cream, optional topping

Sauce to Drizzle

  • 2 Tbsp Sesame Oil
  • 1-1/2 tsp Rice Wine Vinegar
  • 1 tsp Tamari (Gluten Free Soy Sauce)
  • 1 tsp Sugar
  • 1 pinch Hot Pepper Flakes

Directions
Note on Substitutions: you can use soy or almond milk in place of coconut milk, and vegetable oil in place of coconut oil.

2-ingredients

Get Organized:

1. Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.

2. Make the sauce that can be drizzled on top of pancakes by combining all ingredients in a bowl and stirring together.

3. Cut the green onions into small discs. Set aside a few green tops to be used to sprinkle over pancakes when you serve them.

4. Preheat oven to 325F, to keep cooked pancakes warm while you finish cooking all the batter.

3mixing-batter

To Cook:

1. In a bowl beat the egg together with the coconut milk and sesame oil.

2. In a separate bowl, combine the Chinese five spice and salt with the pancake four.

3. Add the pancake flour and spices to the egg mixture gradually, stirring to combine.

4. Stir in the cut green onions into the batter.

5. In a nonstick pan, heat enough coconut oil in the pan to just cover the bottom of the pan.

6. Use a spoon to place 1-2 pancakes into the pan. Cook over medium-high heat. Look for bubbles on the outside of the pancakes. Flip and cook another minute.

7. Hold finished pancakes in a warm oven on a cookie sheet.

8. Serve with a dollop of sour cream (optional but yummy), extra green onions, and the sauce on the side, which can be drizzled over.

hollie-headshot-postsChef Hollie Greene is passionate about bringing the joy of good food to your family. She created JoyFoodly™, a San Francisco mission based company, to help families joyfully get more fruits and vegetables into their families’ diets. The Joyful 12™, Chef Hollie’s Online Kitchen Learning Lab, helps parents explore and learn how to joyfully get twelve fruits and veggies into their families’ diets each season.

Chef Hollie is a graduate of the French Culinary Institute in NY and has taught over 2,000 children in New York and California through her work with non-profit programs partnering with Rachael Ray’s Yum-O!, Mayor Bloomberg, and as a Professional Expert for the State of California’s Healthy CA Kids Initiative. Follow Hollie on Twitter and Facebook to keep up to date with her newest joyful kitchen creations.

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Georgia Peach Pie Cookies | Bob's Red Mill

Georgia Peach Pie Cookies

by Sarena Shasteen in Featured Articles, Gluten Free, Recipes

I know a lot of people get scared introducing coconut flour into their baking so I wanted to share my recipe for Georgia Peach Pie Cookies today. This recipe uses enough coconut flour to baby step your way into baking with coconut flour in more of your recipes. Trust me when I say, you don’t want to skip that part in these little gems. I use coconut flour in most of my gluten free dessert baking. I find that if gives my recipes a subtle hint of extra sweetness and really enhances the flavors in my treats without adding a heavy coconut flavor when that’s not what I’m looking for.

Georgia Peach Pie Cookies | Bob's Red Mill

I am so excited that Spring has finally decided to show up on my side of the world! The warmer weather has me ready to throw on my bathing suit and prop my feet up while laying by the lake reading a good book. It also has me thinking about my favorite things to bake during the Spring and Summer! I always have baking on the mind, well, to be honest, I always have food on my mind, but baking is definitely my favorite thing to do when it comes to food. My favorite fruit during the summer time is peaches! I’m a Georgia girl through and through when it comes to celebrating peach season! I get so excited every year when the local peaches start popping up in the grocery stores. I love walking by that section of the store and smelling the sweet aroma of these beautiful jewels of Georgia. I’m a fruit girl when it comes to treats anyway, so when I bake during the warmer months, I love to highlight the season’s best fruits!

Georgia Peach Pie Cookies | Bob's Red Mill

These Georgia Peach Pie Cookies are a buttery vanilla shortbread base with a peachy center. They are crisp on the outside and filled with a gooey peach center with chunks of fresh peaches to highlight my Peach State! These cookies are perfect served on their own or even better served as a mini pie with a scoop of homemade vanilla ice cream. YUM!

Georgia Peach Pie Cookies | Bob's Red Mill

 Georgia Peach Pie Cookies

(Makes 13 cookies)

  • 1/2 cup chopped fresh Peaches (about 3 1/2 oz), very small pieces
  • 4 Tbsp Peach Preserves
  • 1/4 cup Coconut Flour
  • 1/4 cup Cornstarch
  • 1/2 cup White Rice Flour
  • 1/3 cup Raw Sugar
  • 1/8 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/4 cup Soy Free Earth Balance (or butter)
  • 1 Egg
  • 1 tsp pure Vanilla Extract
  • 1-2 Tbsp Almond Milk (only if needed to bring the dough together)
  • 3 tsp Raw Sugar, reserved for topping

Preheat the oven to 350 degrees.

In a small bowl, mix together the chopped peaches and preserves. Set aside.

In a large mixing bowl, combine the flours, cornstarch, sugar, salt and baking powder. Cut the butter into the dry mixture until it resembles course crumbs. Next add the egg and vanilla to the flour butter mixture. Stir until the dough comes together. Add a tablespoon of milk at a time only if needed to bring the dough together. Using a medium cookie scoop, scoop the mixture onto a parchment lined baking sheet. Press the dough in the center to flatten while leaving a lip on the edge to hold in the filling. Once the dough is ready, evenly distribute the filling into the dough rounds (about 3 tsp each). Sprinkle each cookie with the remaining raw sugar. Bake 12-15 minutes or until the cookies are browned on the edges. Remove from the cookie sheet and allow to cool.

Georgia Peach Pie Cookies | Bob's Red Mill

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Bob's Red Mill & Pacific Foods bring you #CeliacBreakfast : a match made in GF/DF heaven.

Celiac Awareness Month with Pacific Foods

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

May is National Celiac Disease Awareness Month and we’ve partnered with our friends at Pacific Foods to help raise awareness and have a little fun in the process. Together, we have created a few fun (and easy!) breakfast ideas that are both gluten free and dairy free to make breakfast a little easier and delicious. Join the fun all week as we share our recipes, give away some wonderful prizes and host a Twitter chat.

Bob's Red Mill & Pacific Foods bring you #CeliacBreakfast : a match made in GF/DF heaven.

Pacific Foods is an Oregon-based company with an extensive non-dairy beverage line, as well as quite a variety of soups, broths, sauces and meals for every occasion. We are excited to be partnering with them on this campaign to show you how easy a GF/DF breakfast can be and give you a chance to win a breakfast prize pack containing:

For more of the nitty-gritty details click here.

Bob's Red Mill & Pacific Foods bring you #CeliacBreakfast : a match made in GF/DF heaven.

There will be EIGHT chances to win over the next few days. Our week kicks off with a Twitter chat tomorrow (5/7) at 11 am PT. We’ll be using #celiacbreakfast and hope you’ll come and share your ideas for a healthy and delicious GF/DF breakfast.  Get inspired with our Pinterest board and end the week armed with breakfast ideas to keep you busy all May!

Want more info? Head over to Pacific Foods and find out all about the products we’re featuring and the fun we have planned!

 

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GF Beef Empanadas w Peppers and  Onion F

Beef Empanadas with Peppers and Onions (Gluten Free)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When a food crosses all cultural boundaries, it seems to indicate something really special about that food. It shouldn’t be surprising that a version of hand pies can be found in almost every culture. I found recipes from South America, Italy, Germany, India, China, Great Britain and more. It makes sense, here is a food that uses the most basic ingredients—flour, water, fat—to create a dough that is wrapped around whatever is on hand, be it meats, beans, fruits, vegetables, cheese, etc. and is baked or fried for a portable meal. Dough that doesn’t need to rise and a meal that can be taken with you to eat as you travel seem to have been important factors to ancient cultures.

Today, they are more of a treat- a delicious way to enjoy sweet and savory fillings from around the world. Inspired by our southern neighbors,  our resident chef, Sarah House, came up with these beef empanadas with peppers and onions and we hope you enjoy them as much as we do. Our test kitchen added a little bit of Gluten Free Masa Harina to our Gluten Free Pie Crust Mix to make an enticing crust for a succulent slow-cooked beef filling.

GF Beef Empanadas with Peppers and Onion | Bob's Red Mill

Beef Empanadas with Peppers and Onions

Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 40 minutes | Rest Time: 60 minutes| Cook Time: 110 – 115 minutes | Yield: 10 – 12 servings

Crust

Filling

  • 16 oz boneless Beef Chuck, cubed
  • 1 cup Water (240 mL)
  • 1 tsp Kosher Salt, divided
  • 10 oz diced, mixed Bell Peppers
  • 1 ½ cups chopped or thinly sliced Yellow Onions (170g)
  • 2 tsp minced Garlic
  • 1/8 tsp ground Cumin
  • ½ tsp grated Lime Zest
  • 1 – 2 tsp fresh Lime Juice
  • 1 Egg
  • 1 Tbsp Water

Step 1

In a large bowl, combine Bob’s Red Mill Gluten Free Pie Crust Mix and Gluten Free Masa Harina. Cut in butter and shortening using a pastry blender or two knives until crumbly. Add water gradually and mix until the dough sticks together, adding additional water if needed. Flatten dough into a disk and wrap tightly in plastic wrap; refrigerate for at least 1 hour.

Step 2

Meanwhile, combine beef, water and ¾ tsp kosher salt in a large skillet. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer until beef is tender, about 1 ½ hours. Add additional water if necessary so the beef is at least ¼ submerged.

Step 3

Remove lid, add peppers and increase heat to high. Stir well and cook until peppers are very soft and most of the water has evaporated, about 10 minutes.

Step 4

Remove beef and peppers from the pan and drain off most of the remaining fat, leaving 1 tsp in the pan. Add onions and remaining ¼ tsp kosher salt and cook, stirring frequently, until deep golden, about 5 – 7 minutes. Add beef & peppers to the onions along with the garlic and cumin. Cook, stirring vigorously to break beef into smaller pieces, until beef is warmed through. Remove from heat and stir in lime zest and juice. Preheat oven to 400°F and line a sheet tray with parchment paper.

Step 5

To form empanadas, remove dough from the refrigerator and let sit at room temperature until malleable. Divide dough into 3 oz portions (about 1/3 cup each). Using a plastic-lined tortilla press or a rolling pin with the dough between two sheets of plastic wrap or parchment paper, press or roll each 3 oz portion in to a 7-inch round.

Step 6

Fill each empanada with 1 oz of filling (about 2 Tbsp), leaving a ½-inch border around the edge. Lightly brush the edges with water and fold over to create a half circle. Pinch the seam or crimp with a fork to seal. Place on prepared sheet tray.

Step 7

Whisk together the egg and 1 Tbsp water. Brush tops of formed empanadas with egg mixture and bake until golden, 20 – 25 minutes. Serve immediately or let cool and serve at room temperature.

 

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Cassidy Stockton Google: Cassidy Stockton
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