Tag Archives: Grains

Aunt Weezie’s Barley and Mushroom Pilaf

Aunt Weezie is an amazing cook, and undaunted by hoards of hungry guests.  She told me that this recipe is from Canada’s “Chatelaine Magazine”, back in the 70’s.

  • ½ cup butter, divided
  • ½ pound mushrooms, thinly sliced (approximately 2 ½ cups)
  • ½ cup coarsely chopped onion
  • 1 1/3 cups pearl barley
  • 5 cups hot chicken broth, divided

Preheat oven to 350F.

In 2 Tablespoons butter, sauté the mushrooms until they are tender, 4 – 5 minutes. Lift out the mushrooms with a slotted spoon, and set aside.

In same skillet, heat remaining butter; and sauté the onion until it’s golden, about 5 minutes.

Add barley to onions in pan, and cook over low heat, stirring frequently, until barley is golden brown, another 5 minutes..

Remove from heat; stir in mushrooms, and 2 cups of hot broth.

Turn mixture into a 2-quart casserole, and bake, covered, about 30 minutes.

Stir in 2 more cups hot broth, cover, and bake another 30 minutes or until barley is tender.

Finally, stir in remaining cup of broth, and bake 20 minutes longer.

Serve hot as a “side”.

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Filed under comfort food, Grains

Spinach Quinoa Salad with Cherries and Almonds

This salad tastes much better to me with a double batch of the dressing.

  • 1/4 cup sliced almonds, toasted in dry frying pan or in oven
  • 1 1/2 cups quinoa, rinsed and drained
  • 2 cups baby spinach leaves
  • 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
  • 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/4 cup plain, low-fat yogurt (not Greek)
  • 3 Tbsp olive oil
  • 2 Tbsp fresh lemon juice
  • 2 cloves garlic, minced (about 2 tsp)
  • salt & pepper to season
  1. Bring 3 cups of water to a boil in a pot over medium-high heat.  Stir in quinoa.  Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
  2. Remove from heat and cool, covered, in pot.
  3. Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers.  Repeat with remaining spinach.
  4. In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
  5. In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
  6. Pour over salad and toss to coat.  Season to taste with salt and pepper.
  7. Chill for 30 minutes to allow flavours to develop, then serve.

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Filed under food, Grains, Main Course, Protein, Salads, Vegetarian (lacto/ovo)

Anne’s Quinoa Salad (via Pat Tamosetis)

  • 2 cups cold water or broth
  • 1 cup quinoa   (rinse well before using – I use organic white quinoa)

Combine water and quinoa in a pot, bring to a boil and simmer until quinoa “pops” (~15-20 min).   The water should all be absorbed and the quinoa should be tender.  Let cool to room temperature.  I like to cook the quinoa in the morning and then make the salad in the afternoon when it is cool.

  •  1 sweet onion (Vidalia or similar) finely chopped
  • 2 cloves garlic (crushed)
  • 2 tblsp olive oil/butter/coconut oil
  • Pinch each of white sugar and salt

Caramelize onions and garlic in the oil with salt and sugar over med-low heat, for about 25 minutes or until golden yellow and very soft. Remove from heat and let cool slightly.

Chop:

  • 2 stalks celery
  •  1 red pepper (half and half red and yellow)

Grate:

  • 1 peeled carrot
  • 1 peeled apple
  • 1/3 cup raisins or cranberries
  • 1/3 cup sunflower seeds

You can add any nuts, seeds, fruit or veggies that you like – be bold!  If you use apple, get the dressing on the quinoa quickly so the apple does not go brown. Combine the quinoa, fruits, veggies, nuts, seeds and berries in one large bowl/pot.  Pour on the dressing.

Dressing

  • 1/4 cup olive oil (or less)
  • 1/3 cup apple cider vinegar
  • a squeeze bragg or soya sauce
  • bloop maple syrup (up to 1/8 cup)
  • squeeze of lime juice
  • 1/2 tsp mustard
  • 1 tsp dill weed
  • Orange zest (to taste)
  • Salt and pepper as suits your taste

Combine all the dressing ingredients together in a glass container and give them a good shake. Pour over quinoa and veggies.  Fold to disperse dressing.  I stir the salad every hour or so to combine the flavours.  Refrigerate for an hour or overnight – enjoy!

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Mixed Grain Bread

  • 1 ¼ to 1 ⅜ cups water
  • 2 tablespoons oil
  • 2 tablespoons liquid honey
  • ¾ teaspoon salt
  • 1 cup white bread flour
  • 1 ½ cups whole wheat bread flour
  • 3 tablespoons vital wheat gluten
  • ¼ cup old-fashioned oats (not instant)
  • ¼ cup wheat bran
  • ¼ cup bulgur
  • ¼ cup sunflower seeds
  • 2 teaspoons active dry yeast
  • (a big handful of dried cranberries)
  • (extra sunflower or pumpkin seeds for the topping)

Add all ingredients to the bread machine, except for the cranberries and the extra seeds.  Set the machine on the dough setting and start.

At the end of the first kneading, add the dried cranberries.

When dough is ready, remove from pan and knead a few times on a floured surface.  Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet.  Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so.  Poke the risen bread with a finger:  if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.

Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.

Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf.  You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.

Bake for approximately 25 minutes.  Loaf is done when it reaches 200F inside.

 

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Filed under Breads/Muffins/Biscuits, Grains

Cheesy Quinoa Cakes

I’ve been testing out quinoa cake recipes for a while now, and this is the winner, hands down!  The whole family really likes it, which is saying a lot.  I serve it with a lemony aioli (stir up some real mayo with some pureed garlic, fresh lemon juice, and s & p).

  • 2 cups cooked, cooled quinoa (about 1 cup uncooked will yield 2 – 3 cups of cooked)
  • 1/3 cup Panko bread crumbs
  • 1/2 teaspoon freshly ground black pepper
  • Dash of cayenne pepper
  • Salt to taste
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons all purpose flour
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 egg, lightly beaten
  • 3 tablespoons extra virgin olive oil
  1. Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Allow the mixture to sit for 5 minutes.
  2. Heat oil into a large sauté pan over medium heat; it is hot enough when a droplet of water jumps when sprinkled into the pan.
  3. Form 1⁄4 cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time.
  4. Cook quinoa cakes for 5 minutes on each side, until golden brown and crispy. Repeat with the remaining patties until all of the cakes have been cooked.

Serve with

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Filed under food, Protein

Grandma Ruth’s Wild Rice Casserole

This is one of my absolute favourites from my childhood.  My mom made it with local wild rice.  It needs to be started a day ahead, so requires planning!  This recipe serves 4 people, but is very easily doubled.

  • 1 cup wild rice
  • boiling water
  •  ¼ cup butter
  • ¼ cup chopped onion
  • ½ cup sliced almonds
  • ½ lb mushrooms, sliced or chopped
  • 2 cups chicken broth
  • 2 Tablespoons sherry
  • 1 teaspoon salt
  1. Wash the rice under cool running water, then place in a heatproof dish or bowl.
  2. Cover the wild rice with boiling water.  Let stand for 30 minutes, then drain.
  3. For a second time, cover the wild rice with boiling water, and let sit until cool.
  4. Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
  5. Mix in the rice, and stir until well coated.
  6. Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
  7. Cover and let sit overnight in the fridge.
  8. The following day, bake for 1 ½ hours at 350F

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Filed under Grains, Main Course

Rustic Grains Bread (for bread machine)

  • 1 ½ cups water
  • 3 Tbsp vegetable oil, or butter
  • 1 tsp salt
  • 3 Tbsp liquid honey (or molasses)
  • 3 cups white flour (or use combination of whole wheat and white)
  • ¾ cup “toasted grain mix” (see below*)
  • 1/3 cup cracked wheat/bulgur
  • 1      ½ tsp bread machine yeast
  1. Add ingredients to bread machine according to the manufacturer’s directions.
  2. Select the whole wheat cycle, or the dough cycle.

For the dough cycle (my preferred method):

  1. When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
  2. For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath.  Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
  3. Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
  4. Bake at 400F for about 30 minutes.

*Toasted Grain Mix

  • 1 cup barley flakes
  • 1 cup rye flakes
  • 1 cup rolled oats (not instant)

Combine the flakes, and spread out in a shallow pan.

Toast in a 350F oven for 30 minutes, stirring once or twice.

Keep sealed in a container, or freeze until needed.

I double or triple the recipe so I have lots on hand.

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Niall’s Summer Pasta Salad

Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family

The Salad Ingredients:

  • ½ lb pasta, cooked and drained
  • ½ cup celery, chopped small
  • ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
  • 1 carrot, shredded
  • ½ red or green pepper, diced
  • 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
  • ½ cup cottage cheese
  • Cheddar cheese, shredded, a handful
  • ½ cup cucumber, seeded and chopped

The Dressing/dip Ingredients:

This makes way more than the above recipe requires!

  • 2 cups plain yogurt
  • 1 cup real mayonnaise
  • 1 teaspoon dried dill weed
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Whisk all dressing ingredients together and set aside.
  2. Gently combine all of the salad ingredients.  Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over.  Refrigerate until flavours mingle.

The left over dressing makes a great raw veggie dip.


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Filed under food, Grains, Main Course, Protein, Salad Dressing, Salads, Vegetables

Oatmeal Cookies II (Niall’s favourite, chewy)

Dry Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup + 2 tablespoons all-purpose (or whole wheat) flour
  • ½ cup wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch to ¼ teaspoon ground cinnamon
  • ½ teaspoon salt

“Wet” Ingredients:

  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract (not imitation!)
  • 1  ½ cups chocolate chips OR chopped apricots OR raisins
  1. Preheat oven to 350F.
  2. Whisk together all of the dry ingredients in a large bowl.
  3. In the bowl of an electric stand mixer, cream together butter and both types of sugar until pale and fluffy; it will take about 5 minutes on medium speed.  You can also do this by hand with a wooden spoon, or with a hand mixer if you don’t have an electric mixer.
  4. Reduce speed of electric mixer to low, and beat in the eggs and the vanilla.
  5. Gradually add oat mixture; mix until just combined.
  6. Slowly mix in chocolate chips (or other options).
  7. Using a 1 ½” ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2” apart.
  8. Bake until golden and just set, about 14 minutes.  For even browning, turn the sheets 180 degrees after 7 minutes.
  9. Let cool on the sheet for 5 minutes, then finish cooling on a wire rack.

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Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, food

Banana Muffins II

Not as “textured” as the other banana muffin recipe, yet still nutritious.

  • 1 cup unbleached white flour (or very finely ground whole wheat)
  • ¼ cup packed brown sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup rolled oats
  • 2 eggs
  • 2 tablespoons vegetable oil or melted butter
  • 1 cup mashed banana (about 2 – 3 bananas)
  • ½ cup plain nonfat yogurt
  • 1/3 cup mini chocolate chips

Preheat the oven to 400F.

Prepare a muffin tin with paper liners, or grease with oil or butter.

In a large bowl, whisk together flour, brown sugar, baking soda, and baking powder.  Whirl the oats in a blender or food processor until they reach the consistency of cornmeal.  Whisk oats into the dry ingredients.

In another large bowl, thoroughly mix together the eggs, bananas, oil, and yogurt.

Gently fold the wet ingredients into the dry ingredients, along with the chocolate chips.  Do not over mix!

Spoon the batter into the muffin tin, and bake for 20 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean and dry.

Cool in the tin for  minutes, then finish cooling on a rack.

Makes 11 to 12 regular sized muffins.

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Filed under "Sweets"/Cakes/Etc, Breads/Muffins/Biscuits, food, Grains, Vegetarian (lacto/ovo)

Caramel-y Oat Squares

  • ½ cup melted butter
  • 1 teaspoon vanilla
  • 1 cup brown sugar, packed
  • ½ teaspoon baking powder
  • 2 cups rolled oats

Mix everything together as you go, in the order given.  Press down the resulting mixture in a well-buttered 9” x 9” baking pan/glass baking dish.  Bake in a 400F oven for approximately 11 minutes, until golden (check often to prevent over browning or burning).  As soon as you take them from the oven, cut them into squares (we use a pastry scraper to “score” them right down to the bottom of the pan).  The original recipe says to remove them while still hot, but we find this unnecessary because we butter the pan very well.

If you want to make them very crispy, use a cookie sheet and spread the mixture thinner.  Adjust the time.

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Filed under "Sweets"/Cakes/Etc, Grains, Vegetarian (lacto/ovo)

Lyn’s Cheddar Dill Muffins

These are rather like a scone or fluffy tea biscuit, but in muffin form.  Add three crisply fried and crumbled strips of bacon if you wish.

  • 2 cups all purpose flour (or substitute whole wheat)
  • 1 Tablespoon white sugar
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup Old Cheddar, shredded
  • 1 to 1 ½ teaspoons dried dill weed
  • 1 egg, lightly beaten
  • 1 cup milk
  • 3 Tablespoons canola or vegetable oil

Preheat the oven to 400F.  Grease a standard 12-compartment muffin tin.

In a largish bowl, whisk together the flour, sugar, salt, dill, and baking powder.   Stir shredded cheese until it is all coated with flour and well distributed. In a smaller bowl, whisk together the egg, milk, and oil.

Make a well in the centre of the dry ingredients and all at once, pour the wet ingredients into the well.

Using a large spoon, quickly mix the wet ingredients into the dry ingredients, stopping when all of the dry ingredients have been moistened. The batter should be quite lumpy; this is a very thick batter.

Spoon or scoop the batter evenly into the 12 muffin compartments (about 2/3 full).  Bake for about 20 to 30 minutes, until nicely browned, and a toothpick inserted into the centre of a muffin comes out clean.

Let rest for 5 minutes before removing from pan and cooling on a rack.

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Filed under Breads/Muffins/Biscuits, food, Grains, Vegetarian (lacto/ovo)

Green Lentil Kulebyaka

This is a bit of a fiddle to make, but it is very delicious…leftovers disappear way too quickly!

  • 1 cup green lentils, soaked for an hour
  • 2 bay leaves
  • 2 onions, halved lengthwise, then sliced (keep each separate)
  • 5 cups chicken stock, divided in half (use vegetable stock or vegetarian “chicken” stock cubes for vegetarian version of this dish)
  • ¾ cup butter, divided, as per directions
  • 1 ¼ cups basmati rice
  • salt and freshly ground black pepper
  • 2 tsp dried dill, or 2 Tbsp fresh, chopped
  • 2 Tbsp fresh parsley, chopped
  • 1 egg, beaten
  • 8 ounces mushrooms, chopped
  • 10 sheets filo pastry, thawed

Drain the lentils, then simmer with the bay leaves, one onion, and 2 ½ cups of the chicken stock, for 25 minutes, or until the lentils are cooked and thick. Cool and set aside.

Gently fry the remaining onion in another saucepan with 2 Tbsp of the butter for 5 minutes.  Stir in the rice and toast for a minute.  Add the remaining 2 ½  cups of chicken stock.  Grind in some pepper, bring to a boil, then cover, reduce heat and cook gently for about 12 minutes.  Turn off heat, and remove saucepan from burner.  Leave rice  to stand, uncovered for 5 minutes, then stir in the herbs.

Fry the mushrooms in 3 Tbsp of the butter for 5 minutes until they are just soft.  Stir into the rice and herbs. When mixture is cool, thoroughly mix in the raw egg.

Melt the remaining butter.

Brush the inside of a large, shallow ovenproof dish or deep-dish pie plate with the melted butter.  Lay the sheets of filo over it, one at a time, overlapping, covering the base and making sure most of the pastry overhangs the sides; brush the sheets with butter when they overlap each other, and as they are laid on top of each other.   Ensure that there is a lot of pastry to fold over the mounded filling – you can use more than 10 sheets if necessary!

Into the pastry-lined dish spread a layer of rice mixture.  Follow with a layer of lentils, then a layer of rice, etc.  The number of layers will depend on your dish size.  Grind some pepper (and salt, if required) over each layer as you go.

Bring up the sheets of pastry over the filling into the centre, so it looks like a Hershey’s Kiss!  Give it a little squeeze, and shape it into attractive folds.  Brush all over with the rest of the butter and set aside in the fridge to chill and firm up.

Preheat the oven to 375F.  When ready, bake the kulbebyaka for about 45 minutes until golden and crisp.  Allow to stand for 10 minutes before cutting and serving.

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Filed under food, Grains, Main Course, Protein, Vegetarian (lacto/ovo)

Grandma Ruth’s Wild Rice

As sent to me by my Mom (unedited).  For my updated version, check here.


Quick soak method for the wild rice:

  • Wash required amount of rice in colander
  • Stir rice into 3 times the amount of boiling water (1 c. rice-3 cups water)
  • Par boil for 5 minutes only
  • Remove from heat. Let soak in the same water (covered) for 1 hour
  • Drain, wash and cook as directed in following recipe

Method:

  • Required amount of cooked rice (I fill the casserole I want to use)

Heat in frying pan:

  • ¼ c. butter

Add the following, and sauté for about 5 minutes:

  • 1 med sized onion finely chopped,
  • 1 tsp. Garlic powder,
  • ½ lb. Fresh mushrooms, sliced.
  • ½ cup slivered almonds

Mix into wild rice and pour over mixture:

  • 1 can consommé and salt and pepper to taste.

Bake in 350 degree oven for about an hour.  You will be able to tell when it’s done.

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Filed under Grains

Amy’s Pasta

This is the recipe that we use at our swim club’s annual fund raising pasta dinner; a local family of Italian heritage is in charge of the kitchen, and teaches everyone how to cook their recipes (which just come out of the tops of their heads!):

  • 2 cups flour
  • 3 eggs
  • 2 Tablespoons olive oil
  • 1 Tablespoon (or more) cold water

This recipe is for a food processor method, but can be made in the traditional way, placing the flour onto a flat surface and putting the wet ingredients into a hole in the middle.

Place flour into bowl of food processor.  Put lid on and remove the feed tube (you will need to be adding the wet ingredients through the hole).  In a small bowl break eggs and whisk lightly; add olive oil and whisk to incorporate.

While pulsing the food processor, slowly add the egg/olive oil mixture.  Pulse until the mixture gets “grainy” and begins to stick together — you’ll need to take the lid off and squeeze some of the dough together to check it.

Put the lid back on the machine and while pulsing, slowly pour in about a Tablespoon of cold water; the amount will vary.  The mixture in the bowl will start to come together into larger “balls”, but will still look mealy.  It’s helpful to take the lid off and squeeze some between your fingers.

Dump out the dough, and gather it up together into a ball.  Knead several times on a floured board, until it becomes rather elastic.   Wrap it up in some plastic wrap.  Let rest for 30 minutes.

Continue on and roll out as desired.

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Filed under food, Grains, Main Course, Vegetarian (lacto/ovo)

Completely Plain, but Delicious Croutons

For salad, especially Caesar, these are amazingly good, when made with good bread!

  • Day old crusty bread (good bread, NOT from-a-plastic-bag-bread!)
  • olive oil
  • salt and freshly ground black pepper*

Cut the loaf into small cubes; about 1.5cm is a good size.  Place into a large bowl, drizzle lightly with olive oil, sprinkle on some salt and pepper, tossing to coat. Spread onto a cookie sheet.  Place into a pre-heated 300F oven for 30 minutes.  Allow to cool.

*No need for seasoning  if you have a flavourful dressing like Caesar.

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Filed under Breads/Muffins/Biscuits, food, Salads

Rustic Grain Bread

  • 1 ½ cups water
  • 3 Tablespoons butter
  • 1 teaspoon salt
  • 3 Tablespoons honey or molasses
  • 1 cup whole wheat flour
  • 2 cups unbleached white flour
  • ¾ cups Toasted Grain Mix*
  • 1/3 cup cracked wheat
  • 1 ½ teaspoons bread-machine yeast

Add to bread machine in order recommended by manufacturer. Use whole-wheat setting, with extra rise time. This makes an “extra large” loaf in the machine. I like to make free form loaves with this recipe; shape them, let them rise until doubled in bulk, then bake for about 30 minutes in a 400F oven until they sound hollow when tapped on the bottom. If you’re not sure how to do this, a basic book such as “The Joy of Cooking” is a great reference.

*Toasted Grain Mix: Combine 1 cup each of barley flakes, rye flakes and rolled oats on a shallow baking sheet. Toast in a 350F oven for 30 minutes, stirring once. Set aside to cool. Keeps well in a sealed plastic container or bag in fridge or freezer. Doubles well.

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Honey-Molasses Bread (for bread machine)

  • 1 ½ cups less 1Tablespoon of warm water
  • 2 Tablespoons milk powder
  • 2 Tablespoons butter
  • 2 Tablespoons molasses
  • 1 Tablespoon honey
  • 1 ½ teaspoon salt
  • 1 cup whole wheat flour + 2 cups unbleached white flour (or 2 cups whole wheat and 1 cup white)
  • ¾ cup quick-cooking rolled oats
  • 2 Tablespoons poppy seeds
  • 2 Tablespoons ground flax seeds
  • 2 Tablespoons 12-grain cereal (such as Red River Cereal)
  • 1 ¾ teaspoons yeast (bread machine yeast is best)
Add to bread machine in order recommended by machine manufacturer. Use large, wholegrain loaf setting and extra rising time on machine.

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“Jamaican” Rice and Beans

This dish is an excellent source of iron, magnesium, folate, fibre and protein!. I have no idea why it is called “Jamaican”, because I have never in my life eaten Rice and Peas that was even remotely like this recipe! My apologies to anyone of Jamaican heritage!

1 tsp canola oil
1 onion, chopped
1 clove garlic, minced

2 cups cooked black beans
(1 cup cubed cooked ham or bacon — I prefer vegetarian so just leave it out)
1/2 tsp dried thyme
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried sage
1/4 tsp dried savory
1 cup long grain rice (white or brown)

1 can coconut milk + enough water to make 3 cups liquid

Garnish, if desired: 1 cup chopped tomato and/or red sweet pepper

  1. Cook onion and garlic 5 minutes or until translucent.
  2. Add beans, coconut milk + water mixture, ham, rice, and seasonings.
  3. Bring to a boil, then reduce heat, cover and simmer for ~25 minutes.
  4. Garnish with tomato/peppers if desired.
  5. Serve immediately, or leave to cool. Cover and refrigerate for up to 3 days.

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