What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Chia

by Cassidy Stockton in What is it? Wednesday

We are very excited to bring you What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 

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Our first WIW for the New Year is Chia! Chia is definitely one of the trendiest ingredients out there right now and can be found in everything from baked goods to smoothies. First off, if you know what chia is, congratulations- you’re ahead of the curve. For the rest of us, let’s dive in deeper and see what the fuss is all about.

What is it? Chia is a small seed that originated in Mexico and Central America. The seeds range from white to black and are about the size of a poppy seed. Chia seeds were used by Aztec warriors to increase their endurance during travel.

Why would you eat it? Chia seed contains a wealth of fiber—5 grams in just one tablespoon. It is the fiber in chia that causes chia seed to swell when combined with water, creating chia gel. Whether you eat chia gel or just the raw seeds, the hydrophilic action of chia seed will keep you full longer than many other seeds. Chia also delivers a healthy amount of Omega-3 Essential Fatty Acids- approximately 2282 mg of Omega-3 per tablespoon. If those aren’t good enough reasons to eat chia, then we don’t know what are.

What is it? Wednesday: Chia | Bob's Red Mill

How do you use it? Chia seed is incredibly versatile. You can add it to baked goods, sprinkle it on salads, mix it in smoothies and enjoy it with hot cereal. Because of chia’s ability to make a thick gel when combined with water, chia works well in place of eggs in many recipes and can act as a binder when a little more adhesion is needed- think burgers and meatloaf. Chia’s incredible ability to thicken can be used to create vegan puddings and quick-jams with fantastic results.

How do you make chia gel? To make chia gel, combine 1 tablespoon of chia with 1/2 cup water and let sit for about 15-20 minutes. You will be amazed at how thick the gel will become. Drinking/eating this combo is a great way to enjoy chia and get the benefits of this powerhouse seed.

How do you replace an egg with chia? Chia is a wonderful substitute for eggs in quick breads, cookies and pancakes. To replace one egg, combine 1 tablespoon of chia with 3 tablespoons of water and let sit for 5 to 10 minutes. Add to the recipe as you would an egg.

Can you eat it raw? Yes, chia is best eaten raw.

Can you eat it whole? Yes, unlike flax, whole chia seed can be broken down by the body and digested. It does not need to be ground.

Is it vegan? Yes, chia seed is vegan.

What is it? Wednesday: Chia | Bob's Red Mill

Is Bob’s Red Mill Chia Seed gluten free? No, while chia is naturally free from gluten, we do not produce chia in our gluten free facility or batch test it for gluten.

Finally, is this the same seed they sell with Chia Pets? Yes, it is the same seed, but ours is food-grade quality. We don’t recommend eating anything that came with a chia pet, but you could use our seeds to grown your own chia pet. True story: a customer washed some chia down the drain. A few weeks later the sink was backed up. When the plumber opened the catch, our customer had chia seed growing in her pipes. No joke. Safe to say, you should probably not put extra chia down the drain. The compost? That’s an ideal place for leftover chia gel.

Recipes we love using Chia:

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Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

{Meatless Mondays} Sweet Glazed Rosemary Onion Lentil Loaves

by Sarena Shasteen in Meatless Mondays, Recipes

I think it’s safe to say that life is busy for most of us. As a full time working mom, I am constantly trying to come up with ways to make getting a home cooked meal on the table fast. It’s kind of funny how when I was working part time as a personal trainer, I would always encourage my clients to prep meals for the week to stay on their healthy meal plans and now I have to actually walk the walk myself (instead of just talk the talk) in order to continue to put healthy meals on the table on a nightly basis for my own family.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaf is one of our family’s all time favorite meals. Nothing says comfort food like a hearty warm meal during these coolers days, too. This meal comes together in about an hour when prepped the night before. Prepping this the day before also allows the chia seeds to soak up the moisture, as well as, allows all the flavors and ingredients to bind together giving this a nice “meaty” texture.

loaf 3s

Don’t let the ingredient list scare you. This really is a simple recipe. To complete the meal, serve the lentil loaf with a side of buttery mashed potatoes (cut potatoes the night before, place them in water and put them in the fridge for easy prep the next night) and fresh green beans. Your family will have happy, healthy bellies.

Sweet Glazed Rosemary Onion Lentil Loaves | Bob's Red Mill

Sweet Glazed Rosemary Onion Lentil Loaves

(makes 3 miniature loaves)

Topping

  • 1/3 cup Ketchup
  • 1 Tbsp Brown Sugar
  • 1/2 cup sautéed Red Onion

Place the lentils and mushrooms in 4 cups water. Bring to a boil. Reduce heat and simmer for 20 minutes or until done. Poor off excess water. Allow to slightly cool. Next add oats through pepper to the lentil mushroom mixture and mix thoroughly until well combined. Place in the refrigerator and allow to cool completely.* When ready to make, divide the mixture into 3 miniature loaf pans. Combine the ketchup and brown sugar. Top the uncooked loaves with ketchup mixture. Bake at 400 degrees for 30 minutes, add the onions to the top of the loaves and bake an additional 20-30 minutes.

*At this point, you can choose to cook the loaves when the mixture has cooled or save them for a night when you need a meal to throw in the oven. 

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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NOURISH KITCHEN AND TABLE oatmeal

Nourish Kitchen + Table’s Baked Oatmeal

by Cassidy Stockton in Gluten Free, Recipes

Baked oatmeal is a wonderfully delicious way to enjoy the benefits of whole grain oats. This version from Nourish Kitchen + Table combines apples, raisins and pecans for a wholesome, satisfying breakfast. We love baked oatmeal because it’s so easy and it makes the creamiest oats. Of course, Nourish Kitchen + Table has to take it up a notch with a scrumptious streusel topping that everyone (even the kids) will enjoy. This is a great breakfast/brunch option when you want to serve a group of folks.

Nourish Kitchen + Table

Not familiar with Nourish Kitchen + Table? Nourish is a seasonally-influenced, locally-inspired takeaway food shop and café in New York City. They offer the West Village community the comfort of a kitchen away from home. Created by nutritionist and superfoodie Marissa Lippert, who understands the need to bring flavor and balance back to the table, Nourish’s innovative fare bridges the gap between healthful eating and really delicious food.

We partnered with Nourish Kitchen + Table to bring you this recipe because they love our oats and we love their commitment to quality food that is both nutritious and delicious. Fingers crossed that they’ll open a new shop here in Portland. You can keep up with them at nourishkitchentable.com, Facebook, Twitter, Pinterest and Instagram (where they post drool-worthy images of their offerings). If you find yourself in the West Village, we encourage you to stop by and fuel yourself with something delicious!

Nourish Kitchen + Table Baked Oatmeal | Bob's Red Mill

Nourish Kitchen + Table’s Baked Oatmeal

Serves 6-8

Streusel

In a large saucepan, combine first 5 ingredients, oats through apple, and cook over medium-low heat for 7-10 minutes until oats are fully cooked and apples have softened, stirring pecans and raisins in lightly after turning the heat off.

Preheat oven to 350°F.  Spoon oatmeal into a 9×9 or 9×12 baking dish.  Mix streusel ingredients together and sprinkle over oatmeal.  Bake for 20-25 minutes until streusel is golden brown.

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Breakfast Muesli Bars F

Breakfast Muesli Bars

by Cassidy Stockton in Meatless Mondays, Recipes

Happy New Year! Let’s kick off 2015 right with some better-than-the-box breakfast bars. Yes, it’s easy to buy those breakfast/granola bars in the cereal aisle, but what are you really getting? Possibly a few whole grains mixed with a whole lot of weird ingredients, chemicals, colors and flavors. Unless you pick very carefully (we admit that there are a few good bars out there), you’re spending a lot of money on what amounts to junk food wrapped in false promises.

Scrap that idea and make these instead. They’re full of whole grains, fruit, nuts and flax for a bar that is rich in fiber, omega-3 and flavor! Some of our customers have opted to leave out the orange zest and orange juice concentrate, preferring to skip the orange flavors altogether. If you opt to leave out the orange juice concentrate, try 3 Tbsp of jam or adjust the honey if you need more liquid. Make this recipe gluten free by using our gluten free muesli and gluten free oat flour. Make them vegan by using maple syrup in place of honey. The flavor will be different, but they’ll still be delicious! Slice these bars and wrap in parchment paper or plastic wrap for lunch boxes or on-the-go snacks.

Here’s to a happy, healthy New Year! 

Whole grain breakfast muesli bars- easily made vegan and gluten free. @bobsredmill

Breakfast Muesli Bars

This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.

  • 2 tsp Orange Zest
  • 1/4 cup Honey
  • 3 Tbsp Orange Juice Concentrate
  • 2 Tbsp Olive Oil (or Walnut Oil)
  • 1/2 tsp Sea Salt
  • 1/2 tsp ground Cinnamon
  • 1-1/2 cups Old Country Style Muesli*
  • 1/2 cup Whole Grain Oat Flour*
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/3 cup Cranberries
  • 3 Tbsp Flaxseed Meal
  • Oil for greasing the pan

Directions

Step 1

Place a rack in the center of the oven and preheat to 350°F. Lightly oil an 8-inch square baking pan.

Step 2

In a 3-quart pot, bring 1 cup of water to a boil. Turn off the heat and blend in the honey, orange juice concentrate, oil, salt, and cinnamon. Stir in the muesli, oat flour, baking powder, baking soda, and dried cranberries.

Step 3

In a small bowl, mix the flaxseed meal and 1/4 cup water until the mixture becomes thick, gummy, and slightly frothy (use a fork to vigorously stir as if you were beating egg whites). Fold the flax-seed mixture and orange zest into the muesli until well blended.

Step 4

Pour the mixture into the prepared pan and even off the top. Bake uncovered until the sides and bottom are golden and a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Step 5

Set the pan on a rack. When cooled to room temperature, cut into bars. If you wish, wrap individual bars in plastic or waxed paper for breakfast to go. Store in an airtight container in a cool place for up to 5 days. (Does not freeze well).

Makes 12 bars.

*Make this recipe gluten free by using our Gluten Free Muesli and our Gluten Free Oat Flour.

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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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Orca Bean Chili F

Orca Bean Chili

by Cassidy Stockton in Recipes

If I ever see a turkey sandwich again it will be too soon. That’s why I’m so glad to have this chili recipe up my sleeve and you will be, too. Orca beans are a very new product for us and we couldn’t be more excited. These beauties (named for their black and white color) are about the size of a black bean and have a creamy texture. Unlike many heirloom beans, these hold their color after cooking, making them a remarkable addition to any dish. These beans are grown in Moses Lake, Washington exclusively for Bob’s Red Mill. If you can’t find them locally, you can grab a bag of them on our website.

Orca Bean Chili | Bob's Red Mill

Orca Bean Chili

A flavorful chili with a slight kick, serve this with fresh cornbread and a sprinkling of cheddar cheese. 

Prep Time: 10 minutes | Cook Time:  60 – 90 minutes | Yield: 4 – 8 servings

  • 1 ½ cups Bob’s Red Mill Orca Beans
  • 7 cups Vegetable Broth and/or Water
  • 1 ½ cups chopped Yellow Onion (1 large)
  • ¾ cup chopped Poblano Peppers (2 medium)
  • 2 Tbsp minced Jalapeno (1 medium)
  • 2 Tbsp minced Garlic
  • 2 tsp dried Cumin
  • 1 ½ tsp dried Coriander
  • 1 tsp Chili Powder
  • 1 tsp dried Oregano
  • 1 tsp Salt
  • ¼ cup fresh Lime Juice (from 1 lime)

Step 1

Sort and rinse Bob’s Red Mill Orca Beans and place in a large soup pot with vegetable broth and/or water.  Cover and bring to a boil.  Reduce heat to medium-low and let simmer until just soft, about 45 minutes.

Step 2

When beans have slightly softened, add the onion, poblanos, jalapeno, garlic, dried herbs and spices, and salt.  Continue to simmer on medium-low until the beans have fully softened, another 15 – 30 minutes.

Step 3

Add fresh lime juice just before serving.

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gf pie crust cooked F

Tips for a Dairy-Free and Gluten-free Pie Crust

by Guest in Gluten Free, Recipes

Being on a gluten-free diet can be hard but luckily companies like Bob’s Red Mill (which I’ll refer to as Bob’s) are busy creating flour blends and mixes that can easily take the place of your all-purpose flours. In recent years, our family has had to eat gluten-free and dairy-free, so things like butter-laden pie crusts were a thing of the past.

I use pie crust to make pies like pumpkin, apple, and peach-raspberry and even dishes like chicken pot pie. The only difference is that for a savory pie, you will not top the crust with sugar.

If you have had any trouble making a dairy-free crust, I’m here to help. The explanations  below are lengthy but I explain what to do and not to do when making a gluten-free AND dairy-free pie crust. If you would like my recipe for an absolutely delicious gluten-free and dairy-free pumpkin pie, visit this link. This post below is just about the crust.

Here are some things you need to know before you start:

  • One bag makes 2 generous crusts; either a top and bottom, or two crusts. When I made a fruit pie in a deep dish pie pan, there was really too much crust in my opinion. My advice is to save the extra and make some little cutouts. They make a great decoration for the pie or even shortbread-style cookie. Plan accordingly. I personally don’t like a thick crust.
  • Instead of all shortening, try using a combination of shortening, a butter substitute (I like the soy-free Earth Balance sticks) and coconut oil. I found this worked best to make a super-flakey crust. I refer to this as the fat.
  • Make sure your shortening is very cold. If you can, place the fat in the fridge the day before. I usually place the fat in the freezer for a few minutes before I start my pie crust but this might make it too cold. And if you are using a butter substitute stick, cut it into smaller pieces before you chop it up.
  • Always mix the crust with your hands to be able to feel it. Add enough water to the dough so that there are no cracks.
  • Dairy-free pie crust tends to fall apart more. Roll it out between two pieces of plastic wrap or even in a large zippered freezer bag. Whenever I have tried to roll it out with tapioca flour or a gluten-free flour, it causes the crust to fall apart.

Now let’s go through the steps. The whole process from the time you take the bag out of your cupboard to the time the pie goes in the oven should take about an hour and a half (with an hour for the crust to rest in the refrigerator).

gf pie crust ingredients

FIRST MEASURE THE FAT (at least 3 hours before)

Let’s talk about measuring shortening for a minute. It’s a messy thing. The recipe on the back of the bag calls for 20 tablespoons total of shortening. If you convert 20 tablespoons to ounces, it equals 10 ounces. I learned that, because of the water content of butter, a measure say of a 1/2 cup of shortening does not weigh 4 ounces like its butter equivalent. Get the equivalents here on this post about how much shortening weighs. I now own a scale and find it much easier and less messy to weigh the shortening.

For this pie crust recipe I use 240 grams of a combination of the three butter substitutes. I probably use about 90 grams each of the shortening and Earth Balance then made up the rest of the measurement with the coconut oil (closer to 60 grams)

Once the fat is measured, place it in the fridge about 3 hours before you want to start. If you are like me and did not factor in those 3 hours, place the fat in the freezer to get extra cold for about 5-10 minutes. My coconut oil and shortening are always at room temperature.

One more thing: make sure the pieces of the shortening are cut into smaller pieces. For example, as part of the measurement I used a stick of the soy-free Earth Balance. Before this goes into the freezer, I cut the stick up into smaller pieces. This really helps with distributing the fat into the flour. If you don’t do this step, the fat may not properly incorporate.

gf pie crust crumbled

MIX THE FAT WITH THE PIE CRUST MIX

Once the fat has gotten super cold, get everything else out: Bob’s Gluten-Free Pie Crust Mix, a food processor fitted with the metal blade (the most efficient way to cut the fat into the flour), ice cold water (a bowl of cold water with a few ice cubes), a large bowl, measuring spoons, and plastic wrap. I find letting the fat get a tiny bit soft helps. So 10 minutes in the freezer, then less than 5 minutes on the counter. If you don’t have a food processor, you will need to “cut” the fat into the flour mix using two knives or a pastry blender. Proceed to the ICE WATER step.

Place the entire bag of pie crust mix in the food processor first. Place the cold fat into the food processor, making sure there are no big pieces. On the directions, it says to pulse 10 times for about a second for each pulse.

Here’s what I learned. When I took the shortening out of the freezer and it was super cold, it did not get cut properly in 10 pulses. When I put it in the freezer to get it cold but then left it out on the counter for about 5 minutes, it almost was fully cut in the 10 pulses. Bottom line: if you put the fat in the fridge the night before to get cold, you will probably be able to cut it properly in 10 pulses, maybe 15 total. If you use the freezer method, you might need to pulse it more than 10. The harder the fat is, the more pulses it will take. You need to use your judgement. If you see big pieces of the fat, continue to pulse but do not overdo it.

ADD ICE WATER TO MIXTURE IN A BOWL

Next, and this is very important, transfer the mixture into a large to medium bowl. Do not try to mix this in the food processor. You need to be able to feel it. I also tried mixing it with a spatula. That didn’t work too well. Your hands are your best tool. Once the mixture is in the bowl, distribute (meaning don’t dump it all in one place) 6 tablespoons of ice water. Mix that together. You might need more water so don’t discard it yet.

gf pie crust discs

FORM CRUST INTO TWO DISCS

This is also very important: if the mixture does not hold together, add more water until it’s smooth. If there is not enough water, it will fall apart when you are rolling it. At that point, it’s much harder to fix. Make sure there are no cracks in the dough. This is something that when you do more than once it will become easier. Divide the dough into two pieces and shape each into a round disc. Note: if you are making 1 pie in a deeper pan, divide the dough into two; 2/3 and 1/3 discs. You can save the smaller piece for another use.

gf pie crust ready to roll

ROLL THE CRUST

Keep the discs in the fridge for about an hour. You might be able to keep it for longer but the consistency of the dough might be affected.

While the discs are in the fridge, get out the rest of your pie filling ingredients, a rolling pin, more plastic wrap for rolling, and pie pans.

I highly suggest using an egg wash if you bake dairy-free. If you use a dairy substitute instead of butter, the crust tends to be more white. An egg wash is made with 1 egg mixed with 1 teaspoon of milk or water. If you are egg-free, try using a milk substitute, like coconut milk, instead.

BAKE THE PIE

Preheat the oven about 20 minutes before you are ready to bake to make sure the oven is nice and hot.gf pie crust with pie pan

Take the discs out of the fridge and prepare the filling ingredients. Let the discs sit out about 5 minutes before rolling. Now, here’s where you have to follow the rules. Roll one of the discs of the dough between two pieces of plastic (or possibly in a large freezer bag). I have tried to do this with my rolling mat and tapioca flour; it resulted in a crumbly crust. Place the pie pan on top of the plastic to estimate how much more the dough should be rolled. I usually estimate there to be 2-3 inches all around.gf pie crust fitting

Once the crust is rolled out, remove only one of the pieces of plastic. Carefully flip the crust onto the pie pan, remove the plastic wrap, and press into the pan. Remove excess dough and make a decorative crust on top with either your fingers or a fork. If the crust breaks, add small amounts of water to seal/fix. Repeat with second crust in the second pie pan if using.

gf pie crust shell raw

Divide pie filling evenly between two pies. Carefully brush crust with egg wash. Sprinkle some sugar on the crust if it’s a sweet pie. Place in the oven and follow the directions for your pie. I like to place mine on a baking sheet to prevent spills or crumbs from going into the oven.

When the pies are baking, keep an eye on the crust. You may need to line the crust with foil halfway through the baking process if it starts to get too brown.

Phew! That was a lot of details but since I can’t be in the kitchen with you, this is your cooking lesson. Enjoy the tips. I hope you love it!

gf pie crust cooked

Amy FothergillAmy Fothergill is a blogger, consultant, cooking instructor and the author of The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love. She lives in the San Francisco area with her husband and two children. Keep up with Amy at The Family Chef.

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Red Lentil and  Barley Stew

{Meatless Mondays} Red Lentil Stew with Barley

by Cassidy Stockton in Meatless Mondays, Recipes

I don’t know about your neck of the woods, but ours could sure use a scarf or two these days. I guess it makes sense, Thanksgiving is right around corner. November should be cold. Shockingly, the dropping temps have us pinning soup recipes like mad on Pinterest and dusting off our crock pots. Nothing warms you like a bowl of soup with a side of crusty bread. This recipe doesn’t use the crock pot, but it doesn’t need to. It’s so easy- after you saute the onion, carrot and celery, you dump in the rest and walk away (or snuggle up with a good book) for an hour. This makes a decent size batch, too, so you can have lunches for the week or stick the leftovers in the freezer for a night when you need a quick meal. If there’s ever a time of year that you need a quick meal, it’s definitely November and December.

Red Lentil and Barley Stew | Bob's Red Mill Perfect for Meatless Mondays

Red Lentil Stew with Barley

Contributed by:  Bob’s Red Mill Natural Foods

Prep Time:  10 minutes | Cook Time:  75 minutes | Yield: 4 – 8 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • 1 cup diced Carrot (about 2)
  • ½ cup diced Celery (about 2 stalks)
  • ½ tsp minced Garlic (about 1 clove)
  • 2 cups Bob’s Red Mill Red Lentils
  • ½ cup Bob’s Red Mill Pearl Barley
  • 1 ½ tsp ground Cumin
  • 1 tsp dried Parsley
  • 1 Bay Leaf
  • 8 cups Vegetable Broth
  • ¼ cup chopped Cilantro
  • 2 Tbsp Lemon Juice

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion, carrot and celery and sauté until soft and beginning to caramelize, 7 – 10 minutes.  Add garlic and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils and Pearl Barley, cumin, parsley, bay leaf, vegetable broth and cilantro.  Cover and bring to a boil; reduce heat and simmer until barley is soft, about 60 minutes.

Step 3

Remove from heat, discard bay leaf and finish with lemon juice.

 

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Red Lentil Dal F

{Meatless Mondays} Red Lentil Dal

by Cassidy Stockton in Gluten Free, Meatless Mondays, Recipes

Dal is simply a term for a split, dried bean, pea or lentil. It’s commonly used to refer to a warm dish made from these pulses, as well. This dish is our version of a traditional dal made using our red lentils. It’s warm, filling and so easy to make. All it takes is a little time and you have a hearty meal perfect for a cold night. Dishes of this sort are typically eaten with flatbread such as naan or roti, but you could easily pair this with some warmed pita bread or crusty French bread. Depending on which culture you look to, dal is often served over white rice. We don’t really think that’s necessary, but if you want to bulk up your meal, we recommend serving this over basmati brown rice.

Red Lentil Dal | Bob's Red Mill  meatless mondays gluten free vegan

Red Lentil Dal

Prep Time:  20 minutes | Cook Time:  40 minutes |Yield: 4 servings

  • 2 Tbsp Oil
  • 1 ½ cups diced Onion (about 1 large)
  • ¼ cup minced Jalapeno (about 1)
  • 1 Tbsp thinly sliced Garlic (about 1 – 2 cloves)
  • 2 tsp minced Ginger (about ½-inch)
  • 1 cup Bob’s Red Mill Red Lentils, sorted and rinsed
  • 2 cups Water
  • 15 oz canned Diced Tomatoes in Juice
  • 1 tsp Salt
  • 1 Tbsp Olive Oil
  • ½ tsp whole Cumin Seeds
  • ½ tsp whole Mustard Seeds
  • ½ tsp ground Turmeric
  • ½ tsp Paprika

Step 1

Heat 2 Tbsp oil in a pot over medium heat.  Add onion and sauté until soft, about 5 minutes.  Add jalapeno, garlic and ginger and sauté until fragrant, 1 – 2 minutes.

Step 2

Add Bob’s Red Mill Red Lentils, water, canned tomatoes with juice and salt.  Bring mixture to a boil then reduce heat and simmer until soft, 30 – 40 minutes.

Step 3

When lentils are soft and have begun to breakdown, mash with a potato masher to create a thick and creamy texture.  Keep lentils warm.

Step 4

In a small sauté pan, heat olive oil over medium-high heat.  When hot, add cumin seeds and mustard seeds and cook, stirring constantly, for 15 seconds.  Add ground turmeric and paprika and continue to cook, stirring, for 30 seconds.  Carefully add oil and spices to the lentils and stir to combine.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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