Millet Spring Roll Salad1

5 Memorable Recipes for Memorial Day Celebrations

by Cassidy Stockton in Gluten Free, Recipes, Whole Grains 101

Have a fun gathering planned for this weekend? Why not make something fun and different to share with your fellow revelers? We’ve pulled together five awesome recipes that will show off your culinary chops.

Savory Amaranth Fritters: These little bites make a sophisticated hors d’oeuvre for a gathering, but are tasty enough that anyone can enjoy them. They’re best made fresh, but can be kept warm or reheated if need be. These can be made gluten free easily.

Savory Amaranth Fritters

Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette: These are beautiful individual salads perfect for a small gathering. If you’ve got a bigger gathering in mind, simply chop the radicchio and add to the salad right before serving. Make this gluten free by substituting sorghum grain in place of the barley.

Barley Salad in Radicchio Bowls with Champagne-Orange Vinaigrette

Millet Spring Roll Salad: All the flavors of spring rolls without the fuss. This recipe is already gluten free and vegan.

Millet Spring Roll Salad

Pear and Bacon Quinoa Pizza: Make this as an appetizer or main dish for a delicious twist on pizza. Sure, bringing a store-bought pepperoni pizza to a party is fine, but why not truly impress folks with something sophisticated? All you have to say is “bacon” and they won’t hear another word.

Pear and Bacon Quinoa Pizza - Heather from Farm Girl Gourmet

Cornbread Waffles and Cornflake Chicken: This might sound like a dish more suited for a fancy brunch, which it absolutely is, don’t get me wrong. However, you could have a lot of fun making these into little appetizers. Make small waffles with small pieces of chicken and voila! fun finger food. This recipe is already gluten free.

Cornbread Waffles with Cornflake Chicken

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Cassidy Stockton Google: Cassidy Stockton
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EatWiselyCharlee2

For All Those Times You Looked Under the Bed for Monsters

by Cassidy Stockton in Featured Articles

Eat Wisely, You're Irreplaceable

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Cassidy Stockton Google: Cassidy Stockton
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Blueberry Pancakes

12 Delicious Mother’s Day Brunch Ideas

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Mother’s Day is most definitely a brunch occasion. If you haven’t already planned something, here are 12 recipes to show Mom just how much you care. Sure, you can take her out, but why not nurture her the way she nurtured you with a home cooked meal? Who cares if it’s not perfect. It’s the thought that counts and we bet this will be just as memorable as that hand made card from kindergarten.

For the mom who loves a sweet breakfast:

Gluten free Strawberry Frangipane Tart

For the mom who loves a savory breakfast:

Sweet Potato, Kale and Black Bean Breakfast Pizza on Polenta Crust

For the health conscious mom:

Recipes that are easy enough for the kiddos:

 

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Cassidy Stockton Google: Cassidy Stockton
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Homemade Corn Tortillas

Homemade Tortillas

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Celebrate Cinco de Mayo with homemade tortillas. These are ridiculously easy and absolutely worth it! The recipe is pretty simple- just corn flour, salt and water. For a step-by-step visual recipe, visit America’s Test Kitchen or watch the video below (thank you, YouTube.) Use these for tacos or simply serve the fresh tortillas with salsa and guacamole. ­Salud!

Homemade Corn Tortillas | Bob's Red Mill

Corn Tortillas

Directions

Step 1

Mix salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let rest for about an hour, covered.

Step 2

Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of waxed paper, or flatten according to a tortilla press directions. Place flatten dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.

Makes 12 – 6 inch tortillas.

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Cassidy Stockton Google: Cassidy Stockton
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brunch2

Easter Brunch Inspiration

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Who doesn’t love a good brunch? Easter and Mother’s Day are classic brunch holidays, but you could really put together a brunch any time and people would enjoy it. Easter seems like a wonderful reason to break out of the mold and try something new. We’ve pulled together some of our favorite brunch recipes to inspire you. These are all delicious, fairly easy to prepare and make use of whole grains. Cheers!

Lemon Blueberry CakeLemon Blueberry Coffee Cake (GF) from the Queen of Quinoa, Alyssa Rimmer

Caramelized Banana & Chia Pancakes

Caramelized Banana & Chia Pancakes

Raspberry Oatmeal Dumplings

Raspberry Oatmeal Dumplings

sweet potato kale black bean breakfast pizza

Sweet Potato, Kale and Black Bean Breakfast Pizza (GF) from Cara Lyons of Cara’s Cravings

Chocolate Cherry Scones

Chocolate Cherry Scones from Diane of Created by Diane

Whole Grain Cornbread Quiche

Whole Grain Cornbread Quiche from Julia of The Roasted Root

CouscousBreakfastPilaf

Vanilla Berry Whole Wheat Couscous Breakfast Pilaf from Faith of An Edible Mosaic

Sesame Ginger Spelt Waffles - Lorna Sass

Sesame Ginger Spelt Waffles from Lorna Sass

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Cassidy Stockton Google: Cassidy Stockton
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Scones2

Irish Soda Berry Scones

by Cassidy Stockton in Featured Articles, Recipes

Happy St Patrick’s Day!

These scones are an easy, versatile recipe using our Irish Soda Bread Mix. Use berries as suggested, or mix it up with your favorite add-ins. To celebrate in true Irish style, some currants or raisins might be appropriate. Serve these with a pat of butter and some Irish breakfast tea (or a Guinness, we won’t tell).

Irish Soda Berry Scones

Irish Soda Berry Scones

  •     24 oz (4-1/4 cup) Irish Soda Bread Mix
  •     1 cup Water
  •     1/2 cup Oil
  •     1 cup Berries

Directions

Preheat oven to 425°F. In a large bowl, combine mix with water and oil. Stir just until barley combined and then stir in the berries, careful not to over mix. Divide mixture in half. Pat each half into a flattened circle and place on a greased baking sheet about 1-inch apart.  Cut each circle into 6 wedges.  Bake for 15 minutes.  Makes 12 scones.

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Cassidy Stockton Google: Cassidy Stockton
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Lamb and Kamut Cabbage Rolls

Lamb and Kamut® Cabbage Rolls with Tomato Sauce

by Cassidy Stockton in Featured Articles, Recipes

Celebrate St Patrick’s Day tomorrow with this whole grain twist on cabbage rolls. Our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) came up with these delectable cabbage rolls using lamb, whole grain Kamut® berries and Savoy cabbage. Serve this with a side of soda bread for a hearty, Irish meal. If you can’t find Kamut® berries locally, you can substitute wheat berries.

Lamb and Kamut Cabbage Rolls with Tomato Sauce

Lamb and Kamut® Cabbage Rolls with Tomato Sauce

Serves 6-8

  • 1 small head Savoy Cabbage, separated into leaves
  • 4 Tbsp Olive Oil
  • 2 medium Onions, chopped
  • 6 Garlic Cloves, minced
  • 1 medium Carrot, diced
  • 1 Green Bell Pepper, diced
  • 1/4 tsp ground Cinnamon
  • pinch ground All Spice
  • 1/2 tsp Kosher Salt
  • 1/4 tsp freshly ground Pepper
  • 3/4 pound ground Lamb
  • 1/2 cup Kamut® Berries
  • Salt and freshly ground Black Pepper
  • One 28-ounce can crushed Tomatoes
  • 1/2 tsp dried Oregano
  • 1/4 tsp (or to taste) Crushed Red Pepper Flakes
  • 1 cup crumbled Feta Cheese
  • Garnish: Cilantro or Parsley Leaves

The night before making, add Kamut® berries to a pot and add 3 cups water. Bring to a boil, turn off heat and let sit overnight or up to 12 hours. Drain and set aside.

Preheat oven to 375° F. Bring a large pot of salted water to a boil. Add the cabbage leaves to the boiling water a few at a time and cook for 30 seconds to one minute, or until pliable. Remove the leaves from the water and transfer to a colander; rinse with cold water. Gently shake to remove most of the excess water and set aside.

Put 2 tablespoons of the olive oil in a large pot oven over medium-high heat; when hot, add half the chopped onion and half of the minced garlic, along with the carrot and half the bell pepper, cinnamon and all spice. Cook until soft, about 5 minutes. Sprinkle with salt and pepper and transfer to a bowl. Add the ground lamb and drained Kamut® berries. Mix until just combined.

With the pan you just cooked the vegetables and spices in, add the remaining 2 tablespoons olive oil and turn the heat to medium-high. When the oil is hot, add the remaining onion, garlic and bell pepper. Cook until soft, 1 to 2 minutes. Add the tomatoes (and juice), oregano, and pepper flakes. Add salt and pepper to taste.  Let cook over medium-low heat while you prepare the cabbage leaves.

Cut the cabbage leaves in half by running a sharp knife along each side of the stem, removing the stem. Lay a leaf on a work surface and put some of the lamb and Kamut® meat mixture in the middle of the leaf, and roll it up. Repeat with the remaining leaves and filling. Arrange all the leaves into a 9 x 13-inch baking pan and spread out as you need to fit.

Pour the tomato sauce over the rolls, spreading it evenly and making sure some gets down in between the rolls. Sprinkle the feta cheese on top. Cover with foil and bake 30 minutes. Remove foil and continue baking for 15-20 minutes. Serve garnished with fresh cilantro or parsley leaves.

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Cassidy Stockton Google: Cassidy Stockton
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BirthdayBob2

Still Flying High at 84!

by Cassidy Stockton in Behind the Scenes, Featured Articles

BirthdayBob

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Cassidy Stockton Google: Cassidy Stockton
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pie

Chocolate Silk Pie with Almond Meal Crust

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

Happy Valentine’s Day!

We’ve shared this amazing recipe before, but we wanted to share it again in case you need a quick dessert for Valentine’s Day. I can’t even begin to tell you just how easy this pie is to whip up. It’s vegan and gluten free and, speaking from experience, it’s sure to fool your most skeptical chocolate pie lovers. The key is to be sure to process the tofu really well to get it very, very creamy. No one wants a pie with little bits of tofu floating around. This would be especially lovely topped with chocolate shavings and fresh raspberries for Valentine’s Day.

Chocolate Silk Pie with Almond Crust
recipe by Chelsea Lincoln

Filling:

  • 2 – 12.3 oz pkgs Mori-Nu Silken Tofu (Extra Firm)*
  • 1-1/2 cups vegan Chocolate Chips, melted
  • 3 Tbsp Sugar

Almond Crust:

  • 2 cups Almond Meal/Flour
  • 1 Tb Cornstarch
  • 1/4 tsp Sea Salt
  • 3 Tbsp Sugar
  • 1/4 cup vegan Margarine
  • 1 Tbsp Soy Milk

Filling:  Melt the chocolate chips either in the microwave or the stove top.  Use low heat and stir to a smooth consistency.  Place all ingredients including the melted chocolate in a food processor.  Blend until smooth.  *Any brand of silken tofu will work but this tends to be most commonly found in grocery stores.

Almond Crust: Mix together almond meal, cornstarch, sugar and salt.  Pour melted margarine and soy milk into mixture and use a fork to combine.  Pat almond mixture into 9-inch pie pan.  Pour blended pie filling on top of crust, cover and refrigerate at least 2 hours.

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Cassidy Stockton Google: Cassidy Stockton
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Bob with plane

You’re Invited!

by Cassidy Stockton in Behind the Scenes, Featured Articles

Bob with plane

What:

Bob’s 84th birthday party! We’ll have cupcakes and live music to celebrate our founder’s 84th year. There will be special gifts for the first 500 guests. Come have lunch and stay for the party.

When:

Friday, February 15th, 2013 from noon to 2 pm.

Where:

Bob’s Red Mill Whole Grain Store
5000 SE International Way
Milwaukie, OR 97222
Map & Directions

Can’t make it? Leave a birthday greeting here or on our Facebook page and we’ll make sure he sees your message.

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Cassidy Stockton Google: Cassidy Stockton
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