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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Sarena Shasteen Google: Sarena Shasteen
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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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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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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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Cassidy Stockton Google: Cassidy Stockton
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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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