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WIN IT: Gluten Free Granola

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

Bob’s Red Mill is excited to bring you NEW Gluten Free Granolas! We took our two most popular granola flavors—Apple Blueberry and Honey Oat—and switched out a few ingredients to create the tastiest gluten free granola you’ve ever had. We carefully monitor each ingredient throughout the entire process, from farm to packaging, to be sure you are getting the highest quality gluten free product.

NEW Gluten Free Granolas | Bob's Red Mill

We use only pure, high-grade gluten free oats. Each farm delivery is tested with an R5 ELISA gluten test to ensure the absence of gluten. Advanced color-sorting removes undetected impurities. Roasting enhances that wholesome robust flavor you expect. Finally, the oats are moved to our 100% gluten free facility and tested for gluten again to ensure their purity.Granola w Blueberries

To these pure oats, we add a little bit of sugar and flavorings for a lightly sweet, crunchy granola you’ll want to eat right out of the bag. Made using the same process (but not the same lines) as our regular granolas, these new Gluten Free Granolas are sure to become favorites in your house.

To celebrate our new additions, we’re giving away a package of each new Gluten Free Granola, Apple Blueberry and Honey Oat, to five lucky winners. To enter, follow the prompts below. We’ll select five winners at random from all who enter by 11:59 pm on 05/22/14.

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Three Tips for Baking with Children

by Jessica Fisher in Featured Articles, Recipes

My grandmother was a blue-ribbon baker. Every year at the county fair she bagged multiple ribbons for her baked goods. A plump older woman with tightly curled hair and wrapped in an apron, Gramma  John was the epitome of the Midwestern farm wife. I loved visiting her on our family vacations to Minnesota each summer. Gramma had two kitchens!

This California girl had never seen such a thing. There was a regular kitchen in the home, decorated in the styles of the 70s, where we ate breakfast, lunch, and dinner. In the cool of the basement there was a second kitchen, austere white, and ready for business. Despite it’s professional looking nature, that’s where the fun happened!

Each summer I would bake with Gramma in that kitchen. I particularly remember her pat-in-the-pan pie crust . While mine didn’t look as pretty as hers, the pastry was easy. In fact, even my five-year old can do it.

Three Tips for Baking with Children | Bob's Red Mill

She’s the one who taught me to bake. And I’ve passed that love on to my kids.

It’s not all rainbows and butterflies to bake with children. It sounds great, but in reality, it’s a mess. It can be a little frustrating when flour flies and egg shells float in the batter.

But, it’s worth it. Now that my youngest is five – my eldest is 16 – I’m able to relax a bit and look back to see what worked and improve the things that didn’t. Here are three basic things I’ve learned.

1. Let them do.

This is hard, especially if you’re a control freak like I am. My husband is the one who modeled this for me. He let our two-year old crack eggs!

Recently, I taught my 7-year old how to use the bread machine. She even adapted a favorite recipe and wrote it down in her own words. That handwritten copy is a keepsake, for sure.

My 16-year old now bakes on his own, hunting down recipes to feed his ravenous appetite for healthier, body-building snacks.

Whole Wheat Chocolate Chip Cookies | Bob's Red Mill

2. Just keep calm.

Find ways that you can relinquish control and still keep your cool. For instance, let your child crack each egg individually into a ramekin. Then add it to the recipe after you’ve fished out any shell.

Set up a work space that is easy to clean. We have a very large cutting board that I often use as our work space. Most of the mess happens there, making it easy to move it all at once when it’s clean up time.

3. Have fun!

Baking is the ultimate three-for-one experience. You get food prepared, you teach your child some life skills, and you get to enjoy some good times together.

Don’t sweat the messes, the cookies that don’t look picture-perfect, or the fact that this activity takes way longer than if you did it by yourself. You’re making memories with your child and getting some great fringe benefits.

Whole Wheat Chocolate Almond Cookies | Bob's Red Mill

Whole Wheat Chocolate Chip Cookies

Makes 2 dozen cookies

This is a recipe from my Gramma John, updated to be just a bit healthier. I swapped coconut oil for the shortening; replaced processed white and brown sugars with demerara sugar, and used whole wheat pastry flour instead of white. I also notched up the flavor profile and the antioxidants with ginger and cinnamon. The result is a sweet, crispy, crunchy cookie that pleases kids of all ages.

  • 2/3 cup Coconut Oil
  • 1 cup Demerara Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1 cup chocolate chips
  • 1/2 cup slivered almonds, optional

Preheat the oven to  350°. Line two baking sheets with parchment paper or a silpat baking mat.

In a large mixing bowl, beat together the oil and sugar with an electric mixer. Add the egg and vanilla and beat until thick and creamy, about 2 minutes. Add the flour, baking soda, salt, ginger, cinnamon, chocolate chips and nuts, if using. Mix well.

Drop dough onto the prepared sheets by rounded tablespoons. Bake 10 minutes. Cool on a rack.

Jessica Fisher Color by Sharon Leppellere - smJessica Fisher is a mom of six children, aged 5 to 16. Homeschool mom by day, writer and blogger by night, she writes two blogs, LifeasMom and GoodCheapEats. She is the author of Not Your Mother’s Make-Ahead and FreezeOrganizing Life as MOM, and Best 100 Juices for Kids. Keep up with her on Facebook and Twitter.

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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Bulgur

by Cassidy Stockton in Featured Articles, What is it? Wednesday

What is it? Wednesday: BulgurWe 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. 

***

Bulgur, the quintessential ingredient in Tabbouleh, is a fabulous and easy way to incorporate whole grains into your diet. Originating primarily in the Middle East, bulgur can be found on menus across the Mediterranean and Eastern Europe. It’s a simple ingredient that can be dressed up or served simply depending on the occasion and, behind oatmeal, one of the best “gateway” grains for most people’s forays into whole grain cooking.

What is it? Quite simply, bulgur is wheat that has been parboiled and cracked. Most often it’s made from durum wheat, but can also be made from hard red wheat and soft white wheat. We offer two varieties- one made from the hard red wheat and one from the soft white wheat – we call them Bulgur and Golden (Light) Bulgur, respectively. Because it is essentially just wheat, bulgur does contain gluten. If you must avoid gluten, try whole grain millet or kasha for a similar texture and flavor.

How do you use it? What we love about bulgur is its incredible versatility. A great “starter” recipe for bulgur is our Tabbouleh recipe found on the package. It’s simple to prepare and has a lovely balance of flavors between the nutty wheat, tangy tomatoes and hint of mint. Bulgur can be used in salads, soups, casseroles and pilafs, as well as added to baked goods for a nutty crunch. Try these Lemon Bulgur Poundcakes for a real treat! This Bulgur Asparagus Salad is one of our favorites and a great way to enjoy the bounty of spring. Bulgur can be used in place of meat in casseroles, as it has a chewy texture that replicates ground beef quite nicely. Add it to meatballs and meatloaf to stretch the dish and boost the whole grain content.

 

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Sweet Corn Quiche | Bob's Red Mill

Meatless Monday: Sweet Corn Quiche in Teff Crust

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

This simple, yet delicious recipe has been in the Bob’s Red Mill family for years. We’ve recently revisited it and revised it a little to make it easier and more delicious. Teff flour might be hard to come by near you, but you can snag a bag online on our website or Amazon. If you can’t access it, try replacing it with oat flour, brown rice flour or even whole wheat flour for a similar taste and texture. We love the creamy texture of this quiche paired with the nutty flavor of this teff crust. Pair this with a light green salad for a lovely brunch option and add a cup of soup to the mix to make it a full-fledged dinner.

Sweet Corn Quiche with Teff Crust | Bob's Red Mill

Sweet Corn Quiche in Teff Crust

  •     1/3 cup Water
  •     1/3 cup Sesame Oil
  •     1-1/4 cup Teff Flour
  •     1/8 tsp Salt
  •     2 cups fresh Corn Kernels
  •     3/4 cup Milk
  •     4 large Eggs
  •     Hot Pepper Sauce (Tabasco or your favorite) to taste
  •     1/4 tsp Salt
  •     4 oz Gouda Cheese, shredded
  •     3/4 cup Onion, chopped
  •     1/3 cup Green Pepper, minced
  •     2 Cherry Tomatoes, sliced thinly

Directions

1. Preheat oven to 350°F.

2. Using wire whisk, mix water and oil until white and frothy. Add teff flour and salt. Mix, then press into oiled 9″ pie plate.

3. Place corn and milk in blender and blend until smooth. Add eggs, hot pepper sauce and salt, blend just to mix.

4. Sprinkle cheese in unbaked teff pie crust. Add corn mixture. Sprinkle onion and green pepper over surface of pie. Arrange tomato slices around edge of filling.

5. Bake for 45 minutes, or until knife inserted into center comes out clean and center of pie is set.

Makes 8 servings – 1 slice each.

Teff Flour | Bob's Red Mill

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New Product: Gluten Free Scottish Oatmeal {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free

If you’re familiar with Bob’s Red Mill, you probably already know how much we love Scotland. Maybe it’s a kinship we feel with a country that is almost always rainy and cool (much like our beloved Oregon) or maybe we love it for birthing our favorite food, oatmeal. Maybe it’s because they awarded us the title of World Porridge Champions in 2009, or maybe it’s because they’re just so darn nice over there. No matter what is at the heart of it, Bob has always loved Scotland and, after a visit many years ago, his love fueled the creation of our Scottish Oatmeal. It was in Scotland that Bob first tasted and fell in love with traditional Scottish oats.

NEW GF Scottish Oatmeal | Bob's Red Mill

Ground on stone mills, this oatmeal is a true meal. It is smooth and creamy with a texture closer to farina than what we typically associate with oatmeal. It’s not chewy like rolled or steel cut oats, but it still has a bit of bite and texture. This isn’t gruel, but it is a unique breakfast experience.

The Gilgamesh | Bob's Red Mill

We have yet to find anything in the States that compares to our Scottish Oatmeal, which is why we are very excited to add Gluten Free Scottish Oatmeal to our robust gluten free oat line. We take the same high-quality, gluten free tested and verified oats that you know and trust and run them through our specialized stone mills in our gluten free facility to create a new, whole grain cereal perfect for warming you up on these brisk *almost* spring days.

To celebrate our new addition and our undying love for Scotland, we’re giving away a package of Gluten Free Scottish Oatmeal to five lucky winners. To enter, follow the prompts below. We’ll select five winners at random from all who enter by 11:59 pm on 04/08/14.


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Whole Wheat Flax Beer Bread from Fitzala | Bob's Red Mill

Whole Wheat Beer Bread with Flax {Guest Post}

by Guest in Featured Articles, Recipes

Hello Bob’s Red Mill blog readers! I’m Jenni, the personal trainer behind Fitzala. Today I’ll be sharing a great recipe for a hearty snack. Beer bread doesn’t rank high on most people’s list for healthy snacks, but this one is delicious and good for you.

Most beer bread recipes are high in sugar and fat, which isn’t the best for your health. This recipe uses flaxseed meal to keep the bread moist and replace the not so healthy fats. Flaxseed is high in fiber and omega-3 fatty acids. Another great aspect of healthy fats is that they provide a high level of satiety, making you feel more satisfied after eating.

Normal whole wheat flour can give baked goods a grainy, dense or overwhelming “wheaty” taste. You can fix this and still get the whole grain nutrients by substituting whole wheat pastry flour. It lends the lighter texture that most white flour baked goods have without sacrificing the fiber, vitamins and minerals that whole wheat flour lends.

With these two power ingredients, this bread is nutritious, satiating and sticks with you while you go about your busy day. The hoppy beer taste is just a bonus!

If you’re wary about using beer, take comfort in knowing that 75% of the alcohol bakes out. There’s not enough left in it to give you buzz of any kind, though I wouldn’t recommend using it if you are allergic to alcohol. You can substitute soda or seltzer water for beer, but I can’t guarantee the results and the taste will definitely differ.

Whole Wheat Flax Beer Bread from Fitzala | Bob's Red Mill

Whole Wheat Beer Bread with Flax

Yield: 15 slices

Ingredients:

  • 2 ¼ cups Whole Wheat Pastry Flour
  • ½ cup Flaxseed Meal
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • ¾ teaspoon Salt
  • 1 Egg
  • 1 tablespoon Maple Syrup (sugar-free is fine too)
  • 1- 12 oz bottle/can of Beer

Instructions:

Preheat your oven to 350°F and prepare a bread pan with grease or parchment.

Place the flour, flax, baking powder, baking soda, and salt in one bowl and whisk to combine.

Beat together the egg and maple syrup in another bowl then mix in the beer.

Pour the wet ingredients in to the dry and mix until just combined.

Place the bread mixture in your greased pan and bake for 40 minutes or until done.

Jenni Kenyon from FitzalaJenni is an NASM certified personal trainer and loves helping women find balance in health and exercise. She and her husband live in Central Washington and spend as much time as possible outdoors. Find her on her blog, Facebook, Instagram, Twitter, or G+.

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Meatless Mondays: Curried Sweet Potato & Millet Soup {Giveaway}

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

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson is a fabulous resource of whole grain recipes that anyone can enjoy. What I love about this book is that it’s a book about grains that are inherently gluten free (amaranth, buckwheat, corn, millet, oats, quinoa, rice, sorghum, teff, wild rice) without focusing on what is missing from the dishes. Think of it as a celebration of the myriad other grains beyond wheat, rye and barley. Some of the best grains on the planet are free from gluten. 

The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson

Finlayson has a history with vegetarian and slow cooker cookbooks and she brings this experience to the gluten free realm. The recipes are approachable, even if they sound hard like Moroccan-style Millet Stuffing and Coconut-Spiked Pork with Quinoa and Peanuts. All of the recipes come with tips for ways to simplify or elaborate the recipe and many come with variations for making the dish vegetarian. The majority of the dishes are accompanied by beautiful photography and they all have nutritional breakdowns which is a huge bonus and not something most cookbooks offer.

From breakfast to dessert, this book has it all. Finlayson kicks off The Complete Gluten-Free Whole Grains Cookbook with a thorough guide to whole grains. She covers their history, how to store them, how to buy them and the nutrition they bring to your table. Needless to say, we love this book.

The generous folks at Robert Rose Publishing have offered us a single copy to give away to one lucky reader. We’ll pair this book with a package of amaranth, millet, quinoa, teff and sorghum to get you started. This is a fun whole grains gift set that anyone- gluten free or otherwise- will certainly enjoy. To enter, follow the prompts in the app at the bottom of this post. We’ll pick a winner at random from all who enter by 11:59 pm on 3/31/14. Winners must be over 18 and are limited to US and Canadian residents only.  To pick up a copy of the book now, visit your favorite book retailer or Amazon.com

Curried Sweet Potato and Millet Soup | Bob's Red Mill

Curried Sweet Potato and Millet Soup

VEGAN FRIENDLY

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

Toasting brings out millet’s pleasantly nutty flavor. To toast, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, for 5 minutes.

  • 1 Tbsp Vegetable Oil (15 mL)
  • 2 Onions, finely chopped
  • 2 Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 2 cloves Garlic, minced
  • 2 tsp minced Ginger Root (10 mL)
  • 2 tsp Curry Powder (10 mL)
  • 1 tsp freshly grated Orange Zest (5 mL)
  • 2 cups Sweet Potato Purée (500 mL)
  • 6 cups Vegetable Stock (1.5 L)
  • 3⁄4 cup Millet, toasted (175 mL)
  • 1 cup freshly squeezed Orange Juice (250 mL)
  • 1⁄4 cup pure Maple Syrup (60 mL)
  • Salt and freshly ground Black Pepper
  •  Toasted chopped Walnuts or sliced Almonds
  • Plain Yogurt, optional

1.    In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.    Add garlic, ginger, curry powder and orange zest and cook, stirring, for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.    Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Makes 6 servings

Excerpted from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission.


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Storing Whole Grains

by Cassidy Stockton in Featured Articles, Whole Grains 101

If you asked Bob how to store whole grains, he’d tell you to buy an extra fridge. Put it next to your regular fridge and fill it with all of your whole grains. Most of us don’t have the ability to add an extra fridge into our lives. Even if someone gave me a free fridge and offered to pay the increase in my electrical bill, I couldn’t fit an second fridge into my kitchen. Excepting those who are able to have a fridge or freezer with spare room, the rest of us are stuck scratching our heads and hoping our grains will be fine. Here’s a rundown on where to store whole grains. I hope it will give you some insight and inspiration for your own kitchen and maybe frees up a little room in your freezer.

Whole Grain Storage | Bob's Red Mill

Whole grains are best kept in the fridge or freezer to prevent rancidity. True. They are. BUT, this is more important when a grain has been broken up in some way- be it milled into flour, cracked into cereal or flaked like oatmeal. Whole grains themselves (brown rice, wheat berries, quinoa, etc.) are more shelf stable that we think. Some of these grains can last many years without going rancid. That’s how nature made them. Most whole grains that have been broken up in some way will last up to two years, sometimes longer, without spoiling.

Here is a quick breakdown of where to store products.

  • Whole Grains (wheat berries, brown rice, quinoa, millet, etc) used once a month: room temp
  • Whole Grains used less than once a month: freezer
  • Dried Beans: room temp
  • Flour, Cereals, Cracked Grains used once a week: room temp
  • Flour, Cereals, Cracked Grains used less than once a month: fridge or freezer
  • Baking Mixes: room temp or fridge, do not freeze
  • Refined Grains, Flours and Cereals (white flour, white rice, etc): room temp
  • Items that should always be kept in the fridge or freezer: 
    • Almond Meal
    • Hazelnut Meal
    • Coconut Flour
    • Wheat Germ
    • Rice Bran
    • Flaxseed Meal (whole seeds are fine at room temp)
    • Hemp Seeds
    • Active Dry Yeast (do not freeze)

I recommend airtight containers for everything, but at the very least use airtight containers for things left at room temperature. Bugs love whole grains and nothing keeps a bug out quite like a mason jar. Plus, mason jars filled with whole grains and beans are very pretty and make a lovely addition to your decor. You can make your own labels like we did with the display above, or cut out labels from our bag and adhere them to your jars. At my house, I have these labels (below) that include basic cooking instructions. While I might have the recipe down pat, others in my house do not and I want to eliminate the “I didn’t know how to cook it” excuse, if you know what I mean.

quinoa

I hope this has been helpful. Do you have any insights from your kitchen on how to best store grains?

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Meatless Monday Explained + Red Bean and Kamut® Soup

by Guest in Featured Articles, Meatless Mondays, Recipes

How many times have you heard something like this: “The foundation of a healthy diet is fruits, vegetables, legumes and whole grains.”

For many of us—especially seasoned home cooks—this is old news, and it may not even be something we think about all that often. We love plants, of course we eat them every day!

But the truth is, actually consuming the full recommended number of servings of these healthy foods on a daily basis is difficult, even for a registered dietitian like myself. Current dietary guidelines recommend five servings of produce and six ounces of grains daily for most people. Eating meat at every meal – or even every day – can make this a challenge.

In 2003, renowned advertising mogul Sid Lerner revived Meatless Monday (once popular as a war conservation effort) as a way to encourage the public to reduce their intake of saturated fat and cholesterol from animal products and eat more healthy plant foods. Since then, individuals, organizations and brands like Bob’s Red Mill have adopted the initiative to help spread the message about the benefits of periodic meatless eating.

Red Bean and Kamut Soup | Bob's Red Mill

In my work promoting Meatless Monday, I find that each eater is inspired to join the campaign for a slightly different reason. Some of the most popular include:

For health: Research shows that those who follow diets low in animal products and high in plant foods have lower levels of obesity, a reduced risk of developing cancer and heart disease, lower blood pressure and lower total mortality. Meatless foods, especially whole grains, legumes, fruits and vegetables are packed full of fiber, vitamins, minerals and antioxidants.

To discover a new favorite: It’s easy to fall into a meal rut and cook up the same old chicken breast or ground beef most nights. Challenging yourself to go meat-free one day a week can provide inspiration to finally try that curious vegetable or ancient grain you keep hearing about. You may discover a new healthy favorite that will become a regular feature in your diet on other days of the week.

For solidarity: Social support is a huge element of any healthy habit. Even if you regularly eat meatless meals, making a specific effort to do it on Mondays and to share your habit with those in your household or via social media can inspire others to make Meatless Monday and plant-based eating a regular habit, too. It’s also exciting to know you’re participating in a global movement – over 30 countries now have active Meatless Monday campaigns.

For the environment: Eating less meat is an environmentally friendly choice, since production of animal foods is a major contributor to greenhouse gas emissions.

meatlessmonday_logo

As Meatless Monday’s dietitian, I often hear concerns about whether you can still get enough protein without eating meat. The answer is a resounding yes! Very few people in the United States get too little protein, even among full-time vegetarians. And most plant foods contain more protein than we think, whole grains especially. Quinoa has developed a reputation for being a protein superstar over the past few years, but interestingly, many other whole grains pack in even more protein per serving than the popular South American seed. Amaranth, millet, farro and Kamut® wheat come in at about seven or eight grams of protein per one-fourth cup serving as compared to quinoa’s five.

In the spirit of discovering new favorites on Meatless Monday, I decided to give Kamut® Khorasan Wheat a shot. Kamut® wheat, while technically an ancient wheat, sure looks a lot like brown rice, so I was inspired to try it out in a twist on traditional red beans and rice.

Beans and grains have historically been paired together not only because of their complementary flavors, but because when combined, the proteins from the two plants provide all of the essential amino acids we need to carry out our daily functions. There’s actually no need to make sure you get each of the essential amino acids in the same meatless meal, but that doesn’t mean the combination isn’t still delicious and worthy of a spot in your next Meatless Monday dinner.

Red Bean and Kamut Soup | Bob's Red Mill

Red Bean and Kamut® Soup

Serves 4

  • 1 cup Kamut® Khorasan Wheat
  • 3 Tbsp Olive Oil or Butter
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 6 cups Vegetable Stock
  • 1 ½ cups Tomato Puree
  • 2 (15 oz.) cans Red Beans
  • 2 Tbsp Chili Powder
  • 2 tsp dried Thyme
  • 1/2 tsp Cayenne Pepper
  • 3 Bay Leaves
  • Salt to taste (consider salt content of vegetable stock)

Soak Kamut in water overnight. Before cooking, drain and discard soaking water.

In a large stockpot or dutch oven, heat butter or olive oil over medium heat. Add onions, saute until translucent, about 10 minutes. Add garlic and saute one minute more.

Add soaked Kamut and remaining ingredients. Mix well, cover, reduce heat to low and simmer 40 minutes to one hour, until Kamut has cooked and flavors are combined.

Remove bay leaves and serve.

Diana Rice, RD | Meatless MondaysDiana K. Rice, RD is the registered dietitian and recipe editor on staff with The Monday Campaigns, a nonprofit public health marketing initiative dedicated to using the first day of the week to prompt healthy behavior changes. Diana focuses her efforts on the organization’s nutrition-oriented initiatives Meatless Monday, The Kids Cook Monday and Healthy Monday. She has studied at NYU, the University of Northern Colorado and Cedar Crest College and is an advocate for sustainable agriculture and children’s nutrition education. Contact The Monday Campaigns to start a campaign in your area and keep up with Diana on Twitter.

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Peanut Butter Quinoa Granola {Giveaway}

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

I recently heard someone say they were “quinoa-d out.” Quinoa does seem to be everywhere these days and it’s becoming so main stream that people like David Lynch are incorporating it into artsy projects. You may be feeling a little quinoa-d out yourself, but never fear, we have 500 Best Quinoa Recipes to share with you! Ok, we technically only have one, but it’s a wonderful recipe! This book is would be a fabulous cookbook to have on hand to inspire your love of quinoa. And, if you don’t love quinoa, I’m pretty sure this book will have something to change your mind.

500 Best Quinoa Recipes by Camilla Saulsbury | Bob's Red Mill

500 Best Quinoa Recipes by Camilla Saulsbury (of Power Hungry and a 2013 Spar for the Spurtle finalist) is full of recipes using quinoa for every meal of the day, including dessert. Recipes cover the full gamut from familiar, Sweet Potato and Black Bean Salad, to adventuresome, Seared Salmon with Pineapple Mint Quinoa. All of the recipes are gluten free, though, as is the case with many books we promote, the recipes are certainly not missing anything by leaving gluten out. The book starts off with an explanation of quinoa and its health benefits, and includes a handy guide on stocking your pantry with the ingredients for these recipes. There are so many delicious sounding options- you would never get bored!  Spicy Maple Pumpkin Soup, Caramelized Onion Quinoa Tart, Shepherd’s Pie with Sweet Potato Mash, Ginger Cardamom Drop Scones… the list goes on!

This book is really quite amazing and I am so proud of the work Camilla has done. I think you’ll enjoy it, too. Robert Rose has generously offered us a copy of this tome to give away to one lucky reader. We’ll pair this book with a quinoa starter kit, containing a package each of our gluten free and organic white quinoa, red quinoa, tricolor quinoa  and quinoa flour to help you get started. To enter, follow the prompts in the form at the bottom of the post. We’ll pick one winner at random from all who enter by 11:59 pm on 3/16/14.

Peanut Butter Quinoa Granola | Bob's Red Mill

Peanut Butter and Quinoa Granola

I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.

Tip

Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

•    Preheat oven to 325°F (160°C)
•    Large rimmed baking sheet, lined with parchment paper

  • 2 cups     large-flake (old-fashioned) rolled oats (500 mL) (certified GF, if needed)
  • 3⁄4 cup    quinoa, rinsed (175 mL)
  • 3⁄4 cup    lightly salted roasted peanuts, coarsely (175 mL) chopped
  • 1⁄2 tsp    fine sea salt (2 mL)
  • 1⁄2 tsp    ground cinnamon (2 mL)
  • 1⁄4 cup    natural cane sugar or packed light (60 mL) brown sugar
  • 1⁄4 cup    liquid honey or brown rice syrup (60 mL)
  • 1⁄2 cup    unsweetened natural peanut butter (125 mL)
  • 1⁄3 cup    vegetable oil (75 mL)
  • 1 tsp vanilla extract (GF, if needed) (5 mL)
  • 2⁄3 cup    dried cranberries (150 mL)

1.   In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.

2.   In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.

3.   Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.

4.   Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.

5.   Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.

Makes about 4 cups (1 L)

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with publisher permission. Photos by Colin Erricson 


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Cassidy Stockton Google: Cassidy Stockton
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