Chana Dal Dip F

Spicy Bengal Dip

by Cassidy Stockton in Meatless Mondays, Recipes

If you need an appetizer recipe for New Year’s Eve that is both unexpected and delicious, is easy to prepare and is suitable for most dietary restrictions, this is the recipe for you. Made with our chana dal, which are simply split baby garbanzo beans, this recipe is naturally gluten free and vegan. It contains none of the top 8 allergens, making it an ideal party appetizer. Who knows, it might be the only dish at the party that some folks can eat. Of course, you don’t need a party to make this dish, it’s wonderful for snacking or as a sandwich spread.

Chana Dal Dip 1

We love this dip because of all of the reasons above, but also because it’s a fun departure from hummus. You just have to look at that color to know this is not hummus. This dip gets a kick from serrano chili and garam masala, a flavorful Indian spice mix. If you can’t find garam masala, make your own with ¼ tsp each ground black pepper, cardamom, coriander, cumin, and turmeric. Serve with chips, pitas, veggies or bread. If you want to make sure it’s still friendly for everyone to enjoy, we recommend veggies and Mary’s Gone Crackers.

Chana Dal Dip H

Spicy Bengal Dip

Prep Time: 15 minutes | Rest Time:  30 minutes | Cook Time:  25 – 30 minutes

Yield: 8 servings

  • 1 cup Bob’s Red Mill Chana Dal, sorted and rinsed
  • 2 ½ cups Water
  • ¼ cup Cilantro, chopped
  • 1 Tbsp chopped Garlic (about 4 cloves)
  • 1 Tbsp chopped fresh Ginger (about 1”)
  • 1 Tbsp fresh Lime Juice (from ½ lime)
  • 1 Serrano Chili, minced, seeds removed
  • 1 ¼ tsp Garam Masala or ¼ tsp each ground Black Pepper, Cardamom, Coriander, Cumin, and Turmeric
  • 1 tsp Salt

Step 1

Combine Bob’s Red Mill Chana Dal and water in a medium saucepan.  Bring to a boil, reduce heat and simmer, uncovered, until soft, about 25 – 30 minutes.  Remove from heat and drain, reserving cooking liquid.  Let cool for 30 minutes.

Step 2

In a food processor, combine cooked and cooled chana dal, garlic, ginger, serrano, cilantro, spices and salt, and lime juice.  Puree until smooth, adjusting consistency with reserved cooking liquid.

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Cassidy Stockton Google: Cassidy Stockton
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Lentil Soup F

Lentil Soup

by Cassidy Stockton in Recipes

Woohoo! You made it. Christmas was *we hope* a complete success and brought joy to you and your family. Now it’s time to relax. You have exactly one week left of 2014 and it’s time to coast into the New Year. We offer our humble, one-pot Lentil Soup as a wonderfully easy, nutritious and satisfying dinner plan for tonight. It’s absolutely delicious and fast to put together. Lentils are incredibly nutritious, making this soup a nice break from the excess of the last few weeks. If you want a little more from this soup, try adding shredded chicken, cooked farro or long grain brown rice to make it a little heartier. Serve with crusty bread for a meal that is sure to satisfy and warm everyone to their toes.

Lentil Soup | Bob's Red Mill

Lentil Soup

Prep Time:  15 minutes | Cook Time:  35 – 40 minutes

Yield: 8 servings

  • 2 Tbsp Olive Oil
  • 1 cup diced Onion (about 1 medium)
  • ½ cup diced Carrot (about 1 large)
  • ½ cup diced Celery (about 2 stalks)
  • 1 tsp Salt
  • 2 ½ cups Bob’s Red Mill Brown Lentils
  • 15 oz canned Diced Tomatoes with Juice
  • 8 cups Vegetable Broth
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼ tsp ground Black Pepper
  • ¼ tsp ground Cardamom

Step 1

Heat oil in a soup pot over medium heat.  Add diced onion, carrot and celery and salt.   Sauté until soft, about 5 minutes.

Step 2

Sort and rinse lentils then add to pot along with tomatoes with juice, vegetable broth and spices.  Cover, bring to a boil, then reduce heat to low and simmer until lentils are tender, about 35 – 40 minutes.

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Snickerdoodles F

Snickerdoodles

by Cassidy Stockton in Recipes

Christmas is around the corner, but it’s not too late to whip up a fresh batch of snickerdoodles. It’s likely you have all of the ingredients on hand, so what are you waiting for? A soft sugar cookie with crisp edges and chewy center, snickerdoodles celebrate one of our favorite combinations- cinnamon and sugar. Cheers!

Snickerdoodles | Bob's Red Mill

Snickerdoodle 

Prep Time: 10 minutes | Rest Time:  60 minutes (optional) | Cook Time:  8 – 10 minutes

Yield: 30 cookies

Step 1

Line two baking sheets with parchment paper.

Step 2

In a small bowl, combine the flour, baking soda and salt and set aside.

Step 3

In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1-½ cups cane sugar until just combined.

Step 4

Add vanilla extract and eggs, one at a time, scraping down between each addition.  Mix until combined.

Step 5

On low, add the flour mixture and mix until thorough combined.

Step 6

Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each.  In a small bowl, combine remaining ¼ cup cane sugar and cinnamon.  Roll the top of each cookie in the cinnamon-sugar mixture.  Chill cookies in the refrigerator for 60 minutes (optional but recommended).

Step 7

While the cookie dough chills, preheat the oven to 400°F.  Bake cookies until light golden brown around the edges, about 8 – 10 minutes, rotating halfway through baking time.

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Blueberry Crumble Bars F

Blueberry Crumble Bars

by Cassidy Stockton in Recipes

You guys, I love these bars. It helps that I love blueberries and these are FULL of blueberries, but they’re also full of whole grains and sweetened with coconut sugar—a winning combination in my book.  They taste sweet without being indulgent and are chock-full of fiber from rolled oats and whole wheat pastry flour, so you don’t have to regret having one for the rest of the day. Make a batch, slice them into bars and wrap with parchment paper or plastic wrap for an easy on-the-go snack. The whole grains, coupled with the fruit and nuts, make these bars a great energy boost when you need one. If you’re hitting the road for the holidays, bring some of these along. You’ll feel good about skipping the junk at the gas station and your family will think you’ve lost your mind- “Cookies for snacks? Um, okay, Mom.” And if you’re flying, these will beat the pants off of anything you buy at the airport, we promise.

Blueberry Crumble Bars | Bob's Red Mill

Blueberry Crumble Bars

Prep Time:  15 minutes | Cook Time:  40 minutes

Yield: 24 bars

Crust

Filling

  • 4 cups Blueberries (fresh or frozen – about 28 oz)
  • 2 Tbsp Bob’s Red Mill Coconut Sugar
  • 1 Tbsp Cornstarch
  • 1 tsp grated Lemon Peel

Step 1

Preheat oven to 375°F.  Line a 13×9-inch cake pan with parchment paper.

Step 2

In a bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Rolled Oats, Coconut Sugar, salt and cinnamon.  Add butter and mix with an electric mixer or pastry cutter until small clumps of dough form.  Remove and reserve 2 cups of this mixture.

Step 3

Press the remaining oat mixture into the bottom of the prepared cake pan.  Set aside.

Step 4

In a bowl, combine the blueberries, Bob’s Red Mill Coconut Sugar, cornstarch and lemon peel.  Pour blueberry mixture over the top of the crust.

Step 5

Add sliced almonds to the reserved oat mixture and mix well.  Sprinkle evenly over the top of the blueberries.

Step 6

Bake until the topping is golden-brown and the blueberries have begun to bubble, about 40 minutes.  Let cool completely then cut into bars.

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Cranberry Walnut SconesF

Cranberry Walnut Scones

by Cassidy Stockton in Recipes

Sturdy enough to dunk in tea, yet light enough that it won’t spoil supper, these cranberry walnut scones are just the ticket this time of year. They are at home in a breakfast spread, but classy enough to serve for an afternoon tea. I was planning to mention garden parties, but no one is having garden parties this time of year, at least not in this hemisphere.

Scones can really run the gamut from hard biscuits to flaky cake-like confections. This recipe lands delicately in the middle- buttery and light, but still solid enough for a foray into a cup of coffee. I love the classic flavors of orange and cranberry, which our test kitchen has balanced nicely here. Make these for Christmas morning or New Year’s Day brunch, but whatever you do, don’t save them for your next garden party. That is altogether too long to wait to make these lovely pastries.

Cranberry Walnut Scones | Bob's Red Mill

 

Cranberry Walnut Scones

  • 3 cups Bob’s Red Mill Pastry Flour
  • ¼ cup Sugar
  • 4 tsp Baking Powder
  • ½ tsp Salt
  • 1 cup Butter, softened
  • 2 tsp Orange Zest
  • ¾ cup Dried Cranberries
  • ½ cup Walnut pieces
  • ½ cup + 2 Tbsp Milk, divided
  • 2 Eggs
  • 1 Tbsp Sparkling Sugar (optional)

Preheat oven to 425°F.  Line a baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder and salt.  Add butter and mix until a crumbly dough forms. Add orange zest, dried cranberries, walnut pieces, ½ cup milk and eggs.  Mix a wet dough forms.

Scoop dough onto prepared baking sheet and, using floured hands, shape into a round about 1 ½-inches thick.  Cut into 8 wedges. Brush tops with remaining 2 Tbsp milk and sprinkle with sparkling sugar, if desired. Bake until golden, about 17–20 minutes. Makes 8 scones.

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Lemon-Sugar-Cookies 2

Lemon Sugar Cookies

by Cassidy Stockton in Recipes

I take my cookie baking very seriously during the holidays (which is not to say I don’t have a really good time doing it). I like to bake several varieties—usually one that is over-the-top decadent, one that is a family favorite, one that might be new to people and one standby that everyone loves.These sugar cookies are my standby this year.

They’re a big hit with kids (trust me, my notoriously picky two-year-old was a fan) and can be easily dressed up with frosting, sprinkles or food coloring. I am very excited to share this version with a lemony twist. After they are rolled in coarse sparkling sugar, these creamy yellow cookies look festive on a cookie platter. The lemon is present, but not overpowering. I promise you won’t find cookie corpses around the house after kids have decided that they weren’t very good after all and I’m pretty sure Santa won’t leave any behind. They pair perfectly with adult and kid beverages alike and can be baked ahead and frozen to be doled out over the coming weeks. They look so pretty with the sparkling sugar, they’d even feel at home in a New Year’s Eve spread.

Lemon Sugar Cookies | Bob's Red Mill

Lemon Sugar Cookies

Contributed by: Amanda Carter for Bob’s Red Mill Natural Foods

Prep Time: 15 minutes | Cook Time: 12 minutes | Yield: 24 cookies

Step 1
Preheat oven to 375°F and line two baking sheets with parchment paper.

Step 2
In a small bowl, mix together all purpose flour, baking powder, baking soda and salt; set aside.

Step 3
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.

Step 4
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Cassidy Stockton Google: Cassidy Stockton
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Molasses-Crinkle-Cookies F

Molasses Crinkle Cookies

by Cassidy Stockton in Recipes

We love a good gingersnap around here, but these molasses crinkle cookies have us passing up the crispy ginger cookies for something with a little more chew. These cookies have a kick to them and are made festive with the addition of our new sparkling sugar. This is a fun recipe to bake up with kids, as they will love rolling each ball of dough in the sparkling sugar. Plus, they’re made with whole wheat pastry flour, so you don’t have to feel guilty about enjoying these. The whole grain flour is completely hidden under the molasses and ginger flavors, so no one will ever be the wiser.

Make a batch of these for Santa or just enjoy them with a tall glass of milk. We hope you love them as much as we do. Check out the video below for  step-by-step instructions for making these jazzy cookies.

Molasses Crinkle Cookies | Bob's Red Mill

Molasses Crinkle Cookies

Prep Time:  15 minutes | Cook Time:  8 – 10 minutes

Yield: 18 cookies

Step 1

Preheat oven to 375°F and line baking sheets with parchment paper.

Step 2

In a small bowl, mix together whole wheat pastry flour, baking soda, salt and spices.

Step 3

In a large bowl, mix together butter, brown sugar and molasses until combined, then add egg.  Add dry and mix until combined.

Step 4

Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar.  Place 2-inches apart on prepared baking sheets and bake until edges are just set, 8 – 10 minutes.  Let cool on baking sheets for 5 minutes then remove to a cooling rack.

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Cassidy Stockton Google: Cassidy Stockton
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Turbinado-Soft-Caramels F

Soft Caramels

by Cassidy Stockton in Recipes

Caramels are, hands-down, my favorite candy. You can keep your chocolates, your peppermints, your fudge, just give me all of the caramels and I will make sure they are, ahem, disposed of properly. I do not make them from scratch, however, and often fork over a pretty penny for soft caramels. Luckily, Sarah House has come up with a pretty simple recipe for making luscious soft caramels. She’s assured me that it is not as daunting as it seems and I tend to trust her. I’ll be cooking up a batch of these this weekend to enjoy over the Christmas holiday, I hope you’ll join me. I plan to sprinkle some coarse sea salt over the top of these, because that’s how I roll (and roll I will if I eat all of these caramels).

Soft Caramels | Bob's Red Mill

Soft Caramels

Prep Time:  5 minutes | Rest Time:  60 minutes | Cook Time:  8 – 10 minutes

Yield: about 36 pieces

Step 1

Line an 8-inch square baking pan with parchment paper and spray with pan spray.

Step 2

Heat cream, vanilla extract, salt and 2 Tbsp butter in a small saucepan until butter has melted.  Remove from heat and set aside.

Step 3

In a large pan, heat Bob’s Red Mill Turbinado Sugar, honey and water over medium-high heat, stirring until all sugar granules have melted.  Continue to cook, without stirring, until the mixture reaches 310°F on a candy thermometer, about 3 – 4 minutes.

Step 4

Remove the sugar mixture from the heat and carefully add cream mixture.  Return to heat and cook until the mixture reaches 260°F on a candy thermometer, about 5 – 6 minutes.

Step 5

Remove from heat and mix in remaining 2 Tbsp butter.  Pour into prepared pan and let set, about 1 hour.  Cut into desired sizes and wrap individual pieces in parchment paper or plastic wrap.

 

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Cassidy Stockton Google: Cassidy Stockton
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WholeWheatChocolateChipCookiesF

Whole Wheat Chocolate Chip Cookies

by Jennifer Farley in Recipes

The holiday season has many meanings to me and I’m not even slightly ashamed to admit that one of those meanings is cookies. I love cookies because I’m so incredibly indecisive when it comes to choosing desserts. Cookies give me the freedom to have it all. And these whole wheat chocolate chip cookies are a slightly modernized twist on the classic that will wow your holiday guests.

Whole Wheat Chocolate Chip Cookies with Sea Salt | Bob's Red Mill
Bob’s Whole Wheat Pastry Flour replaces all purpose flour in this recipe but you will never notice the difference! I was amazed at how seamlessly it incorporated into the dough. I’ve also added a bit of coarse sea salt on top of the cookies to enhance the flavors. These have that perfect texture one craves in a chocolate chip cookie- slightly crunchy on the outside but just chewy enough on the inside. Make these for your next holiday party or cookie exchange. You’ll be glad you did!

Whole Wheat Chocolate Chip Cookies with Sea Salt | Bob's Red Mill

Whole Wheat Chocolate Chip Cookies

Prep Time: 30 minutes | Cook Time: 15 minutes| Yields: 40-45 cookies

Ingredients:

  • 3 cups (13 ounces) Bob’s Red Mill Organic Whole Wheat Pastry Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Sea Salt
  • 1 1/3 cup unsalted Butter, room temperature
  • 1 cup (8 ounces) Granulated Sugar
  • 1 cup (8 ounces) packed light Brown Sugar
  • 2 large Eggs
  • 1 Egg Yolk
  • ½ teaspoon pure Vanilla Extract
  • 12 ounces Semi Sweet Chocolate Chips
  • Coarse Sea Salt on top

Directions:

  1. Line 2 large baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In a stand mixer with the paddle attachment, cream the butter, sugar and brown sugar on high speed for several minutes until light and fluffy. Turn the mixer down to low speed and add the eggs and yolk, one at a time. Scrape down the sides of the bowl. Slowly add the flour and vanilla until just combined and then stir in the chocolate chips by hand.
  4. Use a small ice cream scoop to portion out the cookies. Sprinkle coarse sea salt liberally on top of each cookie. Allow them to chill in the refrigerator for at least 15 minutes.
  5. Preheat the oven to 350 degrees F and then bake for 13 – 15 minutes. Allow to cool for several minutes before serving.

Jennifer Farley-600Jennifer Farley is the creator, recipe developer and photographer of Savory Simple, a blog dedicated to gourmet, simple, beautiful food and quality ingredients. Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Gaithersburg, MD and has worked professionally as a chef and cooking instructor. She recently published her first cookbook, The Art of Slush. Her work has been featured by Williams-Sonoma, Bon Appetit, Food52, The Kitchn, Huffington Post and Marcus Sammuelsson.  She currently resides in Washington DC. Follow her FacebookTwitter and Google+.

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Jennifer Farley Google: Jennifer Farley
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Candied Chocolate Almonds F

Candied Chocolate Almonds

by Cassidy Stockton in Recipes

We’re all about the thoughtfully homemade gifts this year at Bob’s Red Mill, and for good reason. Homemade gifts feel instantly personal, are usually easier on the wallet, and (if edible) are something that can be enjoyed with others. It’s both a gift and an experience. Last year, I toasted and flavored almonds in many varieties for my friends and coworkers. I wrapped about a cup of almonds in pretty cellophane bags and that was that. I’m not sure a single bag made it home to be shared with others, but they were a big hit with the recipients.

I wish I’d had this recipe last year, because it is SO easy. Melt the chocolate, mix with nuts, add spices. DONE. I recommend making a few batches, as these will disappear quickly. If almonds don’t appeal, cashews will work well in this recipe, too. Pretty cellophane or small glass jars turn these into an instant gift, if you can stand to share these chocolate almonds with anyone.

Candied Chocolate Almonds

Chocolate Covered Almonds

Prep Time:  10 minutes | Rest Time:  5 minutes | Cook Time:  2 – 3 minutes

Yield: 8 servings

  • ½ cup Semisweet Chocolate Chips
  • 2 cups Whole Dry Roasted Almonds
  • 1 Tbsp Bob’s Red Mill Turbinado Sugar
  • ½ tsp Kosher Salt
  • 1 Tbsp Cocoa Powder
  • ½ tsp ground Cinnamon
  • ⅛ tsp Chili Powder (optional)

Step 1

Place chocolate chips in a large microwave safe bowl.  Melt in the microwave for 2 – 3 minutes, stopping to stir with a rubber spatula every 30 seconds.

Step 2

Add almonds and stir thoroughly to coat the nuts.  Add Bob’s Red Mill Turbinado Sugar and salt and stir well.

Step 3

Spread the almonds on a parchment lined sheet tray and let sit until the chocolate is just tacky, about 5 – 10 minutes.

Step 4

Return almonds to the bowl and add cocoa powder and spices; mix well.  Store in an airtight container.

 

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Cassidy Stockton Google: Cassidy Stockton
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