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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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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ableskiversclipped

Aebleskivers

by Cassidy Stockton in Featured Articles, Recipes

Aebleskivers are a delightful, Danish confection that marries the texture of a pancake with the airiness of a popover. Typically aebleskivers are filled with apples or other delights, but many recipes in the United States are simply puffs of sweet dough. If you serve these with powdered sugar or drizzled with chocolate sauce for breakfast on Valentine’s Day, you are sure to surprise and delight your sweetie. Aebleskivers require a special pan which may be hard to come by locally. Amazon, Target and other online retailers sell these, though, so you can probably get one by Valentine’s Day if you desire. This recipe uses our Buttermilk Pancake Mix, but you can make these from scratch, as well. ableskivers valentine's recipe

Bob’s Aebleskivers

  •     2 large Eggs, separated
  •     2 Tbsp melted Butter
  •     1 cup Water
  •     1-1/2 cups Buttermilk Pancake Mix
  •     2-4 Tbsp Powdered Sugar (for garnish)

Directions

Step 1

In a medium bowl beat egg yolks until pale. Stir in buttermilk pancake and waffle mix, water and butter until blended.

Step 2

In a medium bowl, beat egg whites until stiff, but not dry. Fold into egg mixture. Generously butter each aebleskiver cup. Heat aebleskiver pan according to manufacturer’s instructions.

Step 3

Fill each cup 3/4 full with batter, cook until bubbly and set around edges, about 1-1/2 minutes. Turn 1/4 turn with a fork or wooden pick to brown other side. Continue 1/4 turns each 15 to 30 seconds until lightly browned on all sides and a wooden pick inserted in center comes out clean.

Dust with powdered sugar for garnish. Serve warm.

Makes about 20 aebleskivers.

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Cassidy Stockton Google: Cassidy Stockton
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bobsinsnow

Happy New Year!

by Cassidy Stockton in Featured Articles
bobsinsnow

Wishing you and yours health and prosperity in 2013!
May the New Year bring you joy and happiness and a hearty serving of delicious whole grains.
From all of us at Bob’s Red Mill!

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Cassidy Stockton Google: Cassidy Stockton
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Christmas

Merry Christmas

by Cassidy Stockton in Featured Articles

Merry Christmas to you and yours

from all of us at Bob’s Red Mill

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Cassidy Stockton Google: Cassidy Stockton
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BobSnowman_Smaller

Easy Peasy Christmas-Evesy

by Cassidy Stockton in Featured Articles, Recipes

BobSnowman_SmallerHappy Christmas Eve! Is that a thing? I think it’s a thing. If your house is anything like mine, an easy Christmas Eve dinner is on the docket. Tomorrow will be spent creating an elaborate meal for your loved ones, but tonight you’ve made it through the holiday rigamarole up to this point and need a break to enjoy the anticipation in the air. For many folks, tonight is filled with family gatherings and church services, so something simple and delicious is just the ticket. If you don’t have something planned or you’re looking at your to-do list for today and that meal you had planned (if you remembered!) is just too much to take on, here are some delicious and easy recipes for dinner.

Black Bean Tortilla Soup Save time by using tortilla chips in place of the tortilla strips.

Black Bean Porridge Patties with Black Bean Pico de Gallo: Winner of our 2011 Spar for the Spurtle contest. This recipe is easily doubled and is wonderful with the addition of fried eggs and cheese on top of each patty if you want to add protein to the meal. Make it even easier by placing patties on a lightly greased cookie sheet and bake at 400°F for 15 minutes a side.

Chicken Tamale Pie: Make it vegetarian by omitting the chicken; top with shredded lettuce and sour cream.

couscousandsalmon2

Lemony Whole Wheat Couscous with Broccoli and Salmon

Lemony Whole Wheat Pearl Couscous with Broccoli and Salmon from Dietician Janel. Kick up the fancy factor by using pan-seared salmon instead of canned. You can use regular pearl couscous (aka Israeli couscous) if you can’t find whole wheat at your store, just be sure to adjust the cooking time accordingly.

Kamut® Grain and Shiitake Risotto with Thyme: A quick and painless risotto. Use wheat berries or spelt berries if Kamut® berries are hard to come by.

White Bean Chicken Chili: Save time and use canned white beans (any variety). Make it vegetarian by omitting the chicken and using vegetable broth.

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Cassidy Stockton Google: Cassidy Stockton
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Gingersnaps

Favorite Holiday Treats: Ginger Cookies

by Cassidy Stockton in Featured Articles, Recipes

I love a good ginger cookie no matter the time of year, but there’s something about a hot cup of coffee, a cold winter day and a crisp (or chewy) ginger cookie that puts me in the mood for Christmas. Here are two of our favorite recipes for ginger cookies. If you’re looking for a lovely hostess gift, make a stack of these cookies, wrap with cellophane or plastic wrap and tie with ribbon (see the great photo from Tiffany McCall below). These are delightful on their own or jazz them up further and pair with some fancy coffee or hot cocoa mix.

Gingersnaps

Gingersnaps

Gingersnaps

  •    1 cup + 1 Tbsp Unbleached White Flour
  •     1-1/2 tsp Baking Soda
  •     1 pinch Baking Powder
  •     1 pinch Sea Salt
  •     1/4 tsp ground Cinnamon
  •     1 tsp ground Ginger
  •     4 Tbsp Unsalted Butter, room temperature
  •     3/4 cup Sugar + 2-3 Tbsp (for sprinkling)
  •     1 large Egg
  •     1/4 tsp Vanilla Extract
  •     2 Tbsp Molasses
  •     2-3 Tbsp Sugar, for sprinkling

Directions

  1. Sift together the flour, baking soda, baking powder, salt, cinnamon and ginger, set aside.
  2. In a large bowl, combine the butter and sugar, and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl.
  3. Add the egg, vanilla and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
  4. Place the dough on parchment paper and form into an 8-inch long x 1-1/2-inch wide log. Chill until firm, about 2 hours.
  5. Preheat oven to 350°F. Slice the dough log into 1/4-inch rounds, place cookies on a lightly greased baking sheet, spacing them 1/2-inch apart; sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes.
  6. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a rack to cool completely.

Makes 36 cookies.

Crispy Ginger Cookies

Crispy Ginger Cookies

Crispy Ginger Cookies (GF)

  •     1/2 cup Unsalted Butter
  •     1 cup Sugar
  •     1/4 cup Molasses
  •     1 tsp Vanilla
  •     1 cup Sorghum Flour
  •     3/4 cup Tapioca Flour
  •     1/4 cup Potato Starch
  •     1/2 tsp Guar Gum
  •     1/2 tsp Baking Soda
  •     1/4 tsp Sea Salt
  •     1 tsp Cinnamon
  •     2 tsp Ginger, ground
  •     1/4 tsp Cloves, ground

Directions

  1. Preheat oven to 350°F.
  2. Cream together the butter and sugar.
  3. Add the vanilla and molasses and mix until thoroughly combined.
  4. In a separate bowl, combine the flours, baking soda, salt and spices.
  5. Sift the dry ingredients into the wet and blend until combined.
  6. Place ½ cup of sugar in a bowl.
  7. Form the dough into 1-inch balls and drop into sugar cover the outside of the dough.
  8. Place on greased baking sheet and bake at 350°F for 15 minutes.
Ginger Spice Cookies - Tiffany McCall

Ginger Spice Cookies – Tiffany McCall

Ginger Spice Cookies (GF)

Contributed by: Tiffany McCall from Read.Eat.Blog

  •     3/4 cup butter flavored Crisco (140g)
  •     1 cup granulated Sugar + more for rolling (200g)
  •     2 Eggs
  •     1/4 cup Molasses (85g)
  •     2-3/4 cups GF All Purpose Baking Flour (385g)
  •     2 tsp Baking Soda
  •     1 tsp ground Cinnamon
  •     1 tsp ground Ginger
  •     1/4 tsp ground Cloves
  •     1/4 tsp Salt, optional

Directions

  1. Preheat your oven to 325° F.
  2. In a large bowl, cream the Crisco and sugar together until light and fluffy. Add the eggs and molasses and beat until well combined.
  3. In a separate bowl, sift together the GF flour, baking soda, cinnamon, ginger, cloves and salt. Add the flour mixture to the wet mixture in spoonfuls, beating well after each addition and refrigerate for 15-20 minutes.
  4. Roll dough into small 1 oz balls, roll them in sugar and space them out on a parchment covered bake sheet. Bake for 10-12 minutes or until cookies appear crackled on top.
  5. Remove from oven and place on a wire rack to cool and sprinkle with extra sugar.

Notes: Try not to open the oven while these cookies are baking as they do fall once removed from heat.

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Cassidy Stockton Google: Cassidy Stockton
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