Beet Carrot Sorghum Burgers2

Meatless Mondays: Beet, Carrot and Sorghum Burgers

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I love these burgers and I make them every summer during beet season. I had exactly enough beets and carrots from my modest garden this year to make a batch of these burgers. They went fast. At my house, we love them topped with melted cheddar (as seen here) or goat cheese and all the regular burger fixin’s. Baking them helps the burgers maintain structural integrity, bu you can also fry these in vegetable oil if you’re in a hurry. I have never had much success grilling these fresh. Leftovers work like a dream on the grill, though. You can easily make these gluten free by choosing a starch instead of flour and make these vegan by using Daiya cheese and flaxseed meal (as an egg replacement).

Beet Carrot Sorghum Burgers

Beet and Carrot Burgers
adapted from some random CSA box

Makes 6 large burgers

  • 2 cups grated Beets
  • 2 cups grated Carrots
  • 1 cup cooked Sorghum*
  • 1 cup toasted Sunflower Seeds
  • 2 Eggs, beaten
  • 2 Tbsp Soy Sauce
  • 1 cup grated Cheddar Cheese
  • 3 Tbsp Whole Wheat Flour
  • 2-3 cloves Garlic, minced
  • ¼ tsp Cayenne Pepper (or to taste)
  • 1 Tbsp dried Parsley
  • Salt and Pepper to taste

Preheat oven to 350°F. Line one or two baking sheets (depending on size) with parchment paper. Combine all ingredients, adding more flour if mixture is too wet. Form patties by scooping 2/3 cup of mixture into a ball in your hands. Compress ball as tightly as you can to help it hold together. Place the ball on the prepared baking sheet. Gently press down to flatten to ½” thickness. Use your hands to press along the edges to help the burger take shape, if needed. Repeat with remaining mixture, keeping about 2” between burgers (purely for flipping ease). Bake 30-40 minutes, flipping halfway through.

Leftover burgers can be frozen and reheated for use.

*I have used rice as the grain with much success, but really enjoyed the texture that cooked sorghum offered.

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Cassidy Stockton Google: Cassidy Stockton
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Toasted Egg with Millet

Toasted Eggs with Millet

by Cassidy Stockton in Featured Articles, Recipes

These are not your mom’s deviled eggs. These eggs were, hands-down, my favorite dish at our Grains of Discovery World Launch Party. Pretty simple preparation, if you think hard boiling eggs is simple, but utterly sophisticated result. The filling is light and delicious and the toasted millet gives a unique crunch to these deviled eggs. I can’t think of a better way to impress your Labor Day barbecue guests than with these superb Toasted Eggs from Chef Kevin Gibson of Evoe.

Toasted Egg with Millet

Toasted Eggs with Millet Seed
Serves 4-6
  • 1 cup whole grain Millet
  • 6 hard-boiled Eggs*
  • 2 tsp Dijon Mustard
  • 1 Tbsp grated Shallot
  • 2 Tbsp snipped Chives
  • 1/3 cup Mayonnaise
  • 2 tsp Champagne Vinegar
  • Pinch Italian Sea Salt**
Slowly toast 1 cup Millet grains in a 250 degree oven until slightly colored, cool. Hard boil 6 eggs and cool. Peel eggs under running water. Cut in half from pole to pole. Remove yolks and place in bowl. Add some of the 1 tbs toasted Millet seed, 2 tsp Dijon mustard, pinch of Italian sea salt, ¼ cup mayonnaise, 2 tsp champagne vinegar, 1 tbs grated shallot and 2 tbs snipped chives. Using fork, mash and mix the yolks and flavorings. Spoon yolk mixture into whites and dip yolk side into remaining Millet seeds. Place grain side down onto griddle, flatten slightly and warm through. The Millet will turn a nice golden color and have a wonderful texture against the creamy yolk.
*Use this fool-proof (I’ll believe it when I see it) method for hard boiled eggs: http://www.bonappetit.com/recipe/foolproof-hard-boiled-eggs
*If you don’t have Italian Sea Salt, any finely ground sea salt will work in a -ahem- pinch.
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Cassidy Stockton Google: Cassidy Stockton
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soup1

Meatless Mondays: Strawberry, Jalepeño and Chia Seed Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

I’m not sure we could find a dish that is more suited to a hot summer day than this beautiful chilled strawberry soup from Gregory Gourdet of Departure. Chef Gourdet served this at our Grains of Discovery Launch Party last June. Personally, I was hesitant for several reasons, the main reason being that I was hesitant about something called strawberry soup and wasn’t sure if I liked chilled soup or not. However, being in a room full of amazingly creative chefs, you kind of have to try the dishes. It was absolutely incredible. This was sweet, not terribly spicy and the coolness was perfect for the sweltering New York heat that evening. You can use this dish many ways, too. You could serve it as an appetizer, as a respite between courses (in the usual soup spot), as a main dish or even as a dessert. Be adventurous and give it a whirl, I think you’ll be pleasantly surprised.

Chilled Strawberry Jalepeno Soup
Chilled Strawberry, Jalapeño and Chia Seed Soup, Coconut Sorbet, Lemongrass, Mint
For the Lemon Grass Syrup:
  • 6 oz Lemon Grass
  • 9 oz Sugar
  • 9 oz Water
Wash and rough chop lemongrass. Combine with sugar and water. Bring to a simmer, stirring occasionally. When sugar has dissolved, remove from stove, cover and steep for 30 minutes. Puree and strain. Reserve.
For the Strawberry Soup:
  • 1.5# Strawberries, de-stemmed, washed, pureed and strained
  • 14 oz Lemongrass Syrup
  • 12 oz Coconut Water, with pulp, (julienne pulp and reserve)
  • ½ small Red Jalapeño
  • ½ tsp Salt
  • 2 Tbsp Lime Juice
Combine all except for coconut meat in blender, puree and stain. Chill until very cold.
To Serve:
  • 4 Tbsp Bob’s Red Mill Chia Seeds, bloomed in 2 cups water for 30 minutes
  • 8 oz Strawberries, cleaned, diced
  • Reserved, julienne Coconut Meat
  • Coconut Sorbet
  • 6 large Mint Leaves, torn
  • 1 Lime, zest
Mix 32 oz of soup with 4 Tbsp of chia seed mixture. Stir to mix well. Divide soup into 4 cold bowls. Place 3 small scoops of coconut sorbet in the bowls and garnish with diced strawberries, coconut meat, lime zest and mint leaves. Enjoy!
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Cassidy Stockton Google: Cassidy Stockton
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Discover Millet

Meatless Mondays: Sweet Millet Congee

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Congee is a traditional porridge served for breakfast, lunch and even dinner. It is most often made with rice and can be topped with any number of toppings depending on the region. Congee is often served plain as comfort food for those who are sick. We’ve used millet as a whole grain alternative to white rice and cooked it with sweet potatoes, ginger and cinnamon for a sweet breakfast dish. Our original recipe calls for this to be topped with crumbled bacon, but we’ve omitted that in favor of toasted almonds for Meatless Mondays.

MIllet Congee

Sweet Millet Congee

Contributed by: Sarah House 

  •     1 cup Millet
  •     5 cups Water
  •     1 cup peeled & diced Sweet Potato
  •     2 tsp minced fresh Ginger
  •     1 tsp ground Cinnamon
  •     2 Tbsp Brown Sugar
  •     1 cup diced Apple
  •     1/4 cup Honey
  •     1 cup toasted sliced Almonds

Directions

Step 1

Rinse and drain whole grain millet.

Step 2

Combined millet, water, sweet potato, ginger, cinnamon and brown sugar in a deep pot. Bring to a boil, reduce heat to low and simmer, stirring often, until water is absorbed, about 1 hour.

Step 3

Remove from heat and add apple, honey and sliced almonds.

Notes

*Slow Cooker Method: Reduce water by 1 cup and cook on high for 2 to 2 ½ hours.

 

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Cassidy Stockton Google: Cassidy Stockton
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ChilledButtermilkSoup1

Meatless Mondays: Chilled Buttermilk & Spelt Soup

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Perfect for a hot summer day, this chilled soup comes from Chef Cathy Whims of the restaurant, Nostrana. Cathy created this dish for our Grains of Discovery Launch Party in New York last June. The soup was a big hit and would be excellent served alongside some crusty bread and seasonal roasted vegetables.

Chilled Buttermilk Spelt Soup

Chilled Buttermilk & Spelt Soup
Adapted from Deborah Madison, Vegetarian Cooking for Everyone, 1997
Serves 4-6

For the Chilled Buttermilk & Spelt Soup:

  • 1 cup Bob’s Red Mill Organic Whole Grain Spelt
  • 2 qt Water
  • 2 Tbsp Kosher Salt
  • 2 Bay Leaves
  • ½ cup Red Onion, diced fine
  • ¼ tsp ground Cumin
  • ½ tsp ground Turmeric
  • ½ tsp Sweet Smoked Paprika
  • ¼ tsp ground Black Pepper
  • ¼ cup Celery Heart, chopped fine
  • ¼ cup Italian Parsley, chopped fine
  • 2 Tbsp fresh Mint, chopped fine
  • 1 tsp Lemon Zest, chopped fine
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Kosher Salt
  • 2 qts Buttermilk

To garnish:

  • Small bunch Chives, sliced
  • Pinch of additional Sweet Smoked Paprika
  • 2 Tbsp Extra Virgin Olive Oil

Put water, bay leaves, 2 tbsp salt and spelt in a pot. Bring to a boil over high heat, stirring occasionally. Once boiling, reduce heat to low and simmer until spelt is tender but still toothy. Add the diced red onion to the pot and continue simmering until the onion is tender, 2-5 minutes. Drain in a sieve. Put the drained spelt and onion in a large bowl. Add all the remaining ingredients except the buttermilk and lemon juice, and stir to combine. Add the buttermilk and lemon juice, stir, and taste for seasoning. Chill at least one hour before serving. This soup tastes even better the next day or two. To serve, ladle into chilled bowls. Top each serving with a tiny pinch of paprika, a sprinkle of chives and a drizzle of extra virgin olive oil.

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Cassidy Stockton Google: Cassidy Stockton
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Maple Amaranth Granola

Meatless Mondays: Maple Amaranth Granola

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes

Rolled barley adds a sweet nutty flavor that pairs perfectly with maple syrup and toasted hazelnuts. Adding whole grain amaranth provides a delightful crunch and a nutritional boost. The granola is delicious with milk or yogurt, straight out of the oven. It makes a great on-the-go snack and is pretty darn good on top of vanilla ice cream, too.

Maple Amaranth Granola

Maple Amaranth Granola

Recipe by Michelle Abendschan of Je Mange la Ville

Makes 6-8 servings

  • ½ cup Bob’s Red Mill Amaranth
  • ½ cup Rolled Barley Flakes
  • 1 cup Old fashioned Rolled Oats
  • ¼ cup Raw Pumpkin Seeds (shelled)
  • ¼ cup chopped Pecans
  • ¼ cup chopped, toasted Hazelnuts
  • ½ cup dried Blueberries (or a combination of dried fruits like cherries, cranberries, golden raisins)
  • 1 Tbsp Brown Sugar
  • ¼ cup Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 Tbsp Olive Oil
  • ¼ tsp Kosher Salt
  • ¼ tsp powdered Ginger
  • 1 Egg White

Preheat oven to 325° F. In a large bowl, combine the amaranth, barley flakes, oats, pumpkin sees, nuts, dried fruit, and brown sugar.

In a small bowl, whisk together the maple syrup, vanilla, oil, salt and ginger. Add to the amaranth mixture and stir to combine. In the same small bowl, whisk the egg white until frothy. Pour into the granola and mix to combine.

Line a rimmed baking sheet with foil or parchment paper and spray with non-stick spray. Spread the granola out onto the baking sheet and bake for 30-40 minutes, until slightly golden. Do not stir during baking, rotate baking sheet if needed to ensure even baking.

Let cool completely and then break granola up into clusters. Store in an air-tight container for up to seven days.

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Cassidy Stockton Google: Cassidy Stockton
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Grains-Of-Discovery-Map

Meatless Mondays: Teff and Sweet Potato Timbales with Feta

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

Timbales are a type of drum. This recipe combines teff and sweet potatoes and uses ramekins to create a drum shaped dish.  Lightly spiced with Ethiopian flavors and topped with feta, which resembles a traditional cheese of Highland Africa, these timbales are a fun and adventurous way to enjoy teff.

Teff and Sweet Potato Timbales | Bob's Red Mill

Teff and Sweet Potato Timbales with Feta

  •     1 tsp Canola Oil
  •     1/2 cup Onion, chopped
  •     1 cup 1/2 Sweet Potato, peeled and cut into 3/4 inch cubes
  •     1/4 tsp Clove, ground
  •     1 tsp Cumin, ground
  •     1/2 tsp Sea Salt
  •     3/4 cup Whole Grain Teff
  •     1 cup 1/2 Vegetable Stock
  •     2 large Eggs, lightly beaten
  •     4 Scallions, chopped, divided
  •     4 oz Feta Cheese, cubed
  •     4 – cups Ramekins, oiled
  •     4 Tbsp Roasted Peanuts, chopped

Directions

In a 2-quart saucepan, heat canola oil and sauté the onion until soft and clear and beginning to brown. Add the sweet potato and stir, then add the clove and cumin and stir until fragrant. Add teff and stir to coat, then add salt and stock and bring to a boil. Cover and reduce heat to the lowest setting and cook for about 25 minutes or until the liquids are absorbed. Transfer the cooked teff mixture to a large bowl to cool for 15 minutes.

Preheat oven to 400°F. Set four oiled one-cup ramekins on a sheet pan. To the teff, add the eggs and stir to mix. Stir in feta and half of the scallions, and divide between the ramekins. Bake for 25-30 minutes, until puffed and set. Let cool on a rack for about five minutes before running a paring knife around the edges and inverting onto a small plate. Garnish with scallions and peanuts if desired.  Makes 4 servings.

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Cassidy Stockton Google: Cassidy Stockton
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Jowar/Sorghum Grains

Meatless Mondays: Popped Sorghum

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes, Whole Grains 101

While this definitely is not a meal unto itself, popped sorghum is a wonderful (and fun) accompaniment to a movie night. You could also sprinkle it on top of salads, soups and cereal. The tiny kernels of popped sorghum are easy to make and have a slightly sweeter flavor than popcorn. Sorghum has a wonderful nutritional profile, making this a healthy, whole grain snack. Top with your favorite popcorn toppings or check out our Pinterest board for some inspiration. Watch the video below to see just how this is done on the stove top.

Popped Sorghum

Popped Sorghum

Contributed by: Sarah House 

Directions

Stove top method:

Heat a stainless steel pot with a tight fitting lid over medium-high heat. When hot, add sorghum grains and cover with lid. Cook, shaking pot often, until sorghum grains begin to pop. Remove from heat when there is more than 10 seconds between pops. Season with toppings as desired.

Microwave method:

Place sorghum grains in a clean small brown paper bag. Fold top down to close and place folded side down in microwave. Heat on high for 2 – 3 minutes (varies depending on microwave’s strength). Remove from microwave when there is more than 10 seconds between pops. Season with toppings as desired.

Makes 1 serving.

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Cassidy Stockton Google: Cassidy Stockton
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Discover Farro

Meatless Mondays: Mediterranean Farro Salad

by Cassidy Stockton in Featured Articles, Meatless Mondays, Recipes, Whole Grains 101

Who needs potato or pasta salad when you can have this light and delicious farro salad? Skip the heavy mayonnaise-based salad in favor of this warm (or cold) dish that is an absolutely perfect accompaniment to a barbecue. Or at the very least, leave the pasta salad for someone else to bring while you show off your culinary chops by bringing something that tastes like you slaved in the kitchen (but didn’t) and uses the exotic darling grain farro.

This dish really needs to sides to make it perfect, but you could always add some feta cheese or opt to omit the fried eggplant in favor of grilled eggplant or zucchini and pair with some crusty bread.

Mediterranean Farro Salad

Mediterranean Farro Salad

Contributed by: Sarah House

  •     1 cup Organic Farro
  •     3 cups Water
  •     1 cup cubed Eggplant, cut into 1/2-inch cubes
  •     Oil for frying
  •     Salt as needed
  •     1/2 cup diced Red Onion
  •     1 cup seeded and diced Tomatoes
  •     1-1/2 cups seeded and diced Cucumber
  •     1/4 cup Lemon Juice
  •     2 Tbsp Olive Oil
  •     1/2 cup chopped Parsley
  •     1/4 cup chopped Mint
  •     1/4 cup chopped Dill

Directions

Step 1

Prepare farro using the direct or quick-cooking method. Drain and let cool.

Step 2

Cut eggplant into 1/2-inch cubes. Spread cubes on several layers of paper towels and lightly salt. Let sit for about 15 minutes to extract any excess water from the vegetable. Blot cubes dry.

Step 3

Heat 1/2-inch oil in a heavy skillet. Fry eggplant cubes in batches, stirring often to brown all sides. When dark brown, remove eggplant from oil and drain on paper towels. Season with salt, if desired.

Step 4

When cool, toss farro with vegetables, lemon juice, olive oil and herbs.

Serve chilled or at room temperature.

Makes 4 – 8 servings.

 

 

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Cassidy Stockton Google: Cassidy Stockton
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Sopa de Quinua

Sopa de Quinua

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

Sopa de Quinua is a traditional South American soup that warms the soul and nourishes the body. This dish is a vegetarian’s dream- hearty and filling, with a wonderful nutritional profile and a beautiful flavor that will make you feel like you just touched down in Peru for dinner. Serve this with some crusty bread and top with sliced avocado for a complete and satisfying meal. Watch the video below for a great how-to from Sarah.

Sopa de Quinua

Sopa de Quinua

Contributed by: Sarah House

  •     1 Tbsp Oil
  •     1 cup diced Onion
  •     4 Garlic cloves, minced
  •     1 Serrano Chile, minced
  •     1 tsp ground Cumin
  •     1/2 tsp ground Black Pepper
  •     2 Tomatoes, diced
  •     1 medium Yukon Gold potato, cubed
  •     10 cups Water
  •     1 cup Yellow Corn Kernels
  •     1 cup diced Red Bell Pepper
  •     3/4 cup Organic Quinoa Grain
  •     1/4 cup chopped Parsley
  •     2 Tbsp chopped Cilantro
  •     2 Tbsp Lime Juice

Directions

Step 1

Heat oil in soup pot over medium heat. Add onion and cook until soft, about 10 minutes. Add garlic, Serrano, cumin and pepper and cook until fragrant, about 1 – 2 minutes.

Step 2

Add tomatoes, potatoes and broth and let cook over medium to medium-low heat until potato is soft, about 40 minutes.

Step 3

Add corn, red pepper and quinoa and let cook until quinoa is beginning to soften, about 7 – 10 minutes.

Step 4

Just before serving add parsley, cilantro and lime juice.

Makes 6 – 8 servings.

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Cassidy Stockton Google: Cassidy Stockton
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