Posts Tagged ‘Wheat’

From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.





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From: Clean Eating Magazine, March 2014

Serves: 12
Hands-on Time: 20 minutes
Total Time: 45 minutes

Muffin Ingredients
Olive oil cooking spray
1 ¾ cups whole wheat flour (they suggest white whole wheat, but I used our own bread-type wheat)
¾ cup organic evaporated cane juice (I used natural cane sugar)
2-3 tbsp. pumpkin pie spice (I used 6 tsp. cinnamon, 2 tsp. allspice, 2 tsp. ginger; could also add cloves and/or nutmeg)
2 tsp. baking powder
½ tsp. sea salt
2 oz. (1/2 cup chopped) unsalted walnuts, toasted and chopped (optional)
2 large eggs
1 cup pumpkin puree
¾ cup plus 2 tbsp. milk, divided (they suggest 2% milk for lower fat content;  I used whole)
3 tbsp. safflower oil (I used organic canola oil)

Glaze Ingredients
6 tbsp. reduced-fat cream cheese, room temperature
2-3 tbsp. pure maple syrup


  1.  Preheat oven to 350 degrees.  Line a 12-cunt muffin tin with paper liners (my batch made about 16 muffins, no walnuts).  Grease the tin surface around the liners with butter or cooking spray.
  2. In a large bowl, whisk together flour, cane juice, pie spice, baking powder, baking soda and salt.  Stir in walnuts.
  3. In another large bowl, whisk eggs.  Add pumpkin, ¾ cup milk, and oil.  Stir with a spoon until well mixed.  Add to this wet mixture to the dry mixture and stir gently to combine, leaving a little flour visible.  Set aside for 5 minutes, allowing the flour to absorb wet ingredients.  Stir again, just until all flour is moistened.
  4. Fill the muffin cups about ¾ full.  Bake until the edges are golden and a toothpick comes out with a few moist crumbs, 30-35 minutes.  Cool in pan for three minutes to set, then transfer the muffins to a wire rack.
  5. In the meantime, prepare the glaze:  In a small bowl, combine cream cheese, remaining 2 tbsp. milk and maple syrup.  Whisk until smooth and mixture has reached a spreadable consistency.  Spread over top of cooled muffins.

Nutrients per serving—according to original recipe:
Serving Size: 1 Muffin
Calories: 225
Total Fat: 10 g
Saturated Fat: 2 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 5 g
Carbs: 30 g
Fiber: 3 g
Protein: 6 g
Sugars: 17 g
Sodium: 239 mg
Cholesterol: 38 mg

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Potato Thyme Rolls

From: Madison Herb Society

Prep Time:
Cook Time:
Total Time:
Servings: 18 rolls

1/4 cup lukewarm Water
2 tablespoon Honey
1/2 cup Buttermilk
3 tablespoon minced fresh thyme or 1 tablespoon dried Thyme
3 to 4 cups whole Wheat Flour
1 Egg beaten with 1 tablespoon Milk for glaze
1 tablespoon dry Yeast
1/2 cup mashed Potatoes
3 tablespoons Butter
1 Egg

Combine water, yeast and honey in a cup. Set aside for 10 minutes.

In a saucepan combine potatoes, buttermilk, butter and thyme; heat to lukewarm. Combine with yeast mixture and egg in a large bowl. Stir in another cup of flour, 1/2 cup at a time. If necessary add a little more flour to form a soft kneadable dough. Knead until smooth and elastic.

Transfer the dough to an oiled bowl and turn to coat it with oil. Let rise until double about 1 hour. Punch down, turn out onto floured surface, divided into thirds. Roll each piece into a 10″ rope. Cut each rope into 18 pieces and shape into ball.

Butter 8 muffin cups. Place 3 balls in each cup. Let rise until double and then fill cups, brush with glaze. Bake at 400° for 12 to 15 minutes until lightly browned. Serve warm. Make 18 rolls. These are very light rolls. Do not over knead, adding as little flour as possible.

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