by Sue Becker Continue reading Going With the Grains – Millet
When boiled, barley becomes plump and tender. Adding the peel of any citrus fruit to the water while cooking lends a subtle flavor to the slight nuttiness of the barley.
Makes about 2 ½ cups cooked barley
- 1 Tablespoon olive oil
- Peel of 1 large lemon, lime or orange, cut in several thin strips
- 1 cup hulled barley
- 2 ½ cups water
- 1 bay leaf, optional
- ½ – 1 teaspoon salt
In saucepan, over high heat, add olive oil. Add the citrus slices and stir just until fragrant. Stir in barley and cook 1-2 minutes to slightly toast. Stir in water, bay leaf and salt. Bring to boil. Reduce heat. Cover and cook for about 1 hour. Remove from heat and let sit for about 10-15 minutes to steam. Fluff with a fork and remove any peels.
Drain any excess liquid. Serve or refrigerate for later use. You may want to leave the bay leaves and citrus peels in the barley until ready for use as the flavors will continue to meld and intensify.
Pressure cooker method:
I prefer to use a pressure cooker when cooking grains as it cuts the cooking time down considerably.
In a 4 or 6 qt pressure cooker, over high heat, add olive oil. Add the citrus slices and stir just until fragrant. Stir in barley and cook 1-2 minutes to slightly toast. Stir in water, bay leaf and salt. Lock pressure lid into place. Bring pressure up to the second indicator ring. Reduce heat to maintain pressure. Cook for 20 minutes. Remove from heat and let pressure naturally release. Remove lid. Fluff with a fork and remove bay leaf and citrus peels if desired.
There is oatmeal and then there is Haitian Oatmeal. The smooth, creamy texture and unique flavor of Haitian oatmeal is more like vanilla pudding than a hot breakfast cereal. It was love at first bite when I was served this special treat on one of my visits to Haiti. So I made a deal with the cooks. I taught them to make bread; they taught me to make Haitian Oatmeal. Enjoy!
Makes 3-4 servings
- 2 cups rolled oats
- 4 cups water
- 4 Tablespoons honey granules
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups whole milk
- 2 star anise, optional*
- Butter, optional
In a large blender, blend oats and water for about 2 minutes.
Place saucepan on medium heat and allow to get hot. Pour blended oats in to hot pot stirring constantly. Stir in honey granules, cinnamon, salt, vanilla, almond extract and milk. Continue stirring for about 5 minutes and until desired thickness. Stir in butter.
Serve immediately with fresh fruit if desired. Enjoy.
*Some recipes call for star anise. If you want to use star anise. Heat it on low heat in the milk for about 15 minutes. Strain before adding the milk to the above mixture. May also use cinnamon sticks in place of ground cinnamon and heat with the milk.
by Sue Becker Continue reading Going With the Grains – Oats and Barley
This salad is a favorite due in part to its versatility. Ingredients can easily be changed to suit your family’s likes and dislikes. Continue reading Wheat and Corn Whole Grain Salad
By Sue Becker Continue reading Going With the Grains – Wheat and Corn
“Throughout history, grains have played a vital role in the lives of humans. The rye breads of Germany and Russia, the flatbreads of the Mediterranean and Latin America, the baguettes of France and the biscuits of the southern United States are just a few of the examples of baked goods that have cultural significance.” (The Essential Home-Ground Flour Book by Sue Becker)
Whole grains have been considered the “staff of life” throughout the world since the beginning of time. Today, however, because of the disease and obesity causing reputation of the overly processed and highly denatured grain (carbohydrates) products offered on conventional grocery shelves, even real whole grains are considered taboo. The remarkable health improvements achieved when commercially processed breads and grain products are eliminated from the diet, encourages concerned, health- conscious people to throw the “baby (real whole grains) out with the bathwater (commercially processed and usually heavily sweetened bread products)”.
The truth, however, is that real whole grains and bread made from freshly milled whole grain flour is and will continue to be the most nutrient dense foods God has given us. In Genesis 1:29 God said, “Behold, I have given every plant yielding seed that is on the surface of the entire earth, and every tree which has fruit yielding seed; it shall be food for you.” Grains (seeds) have more nutrients, ounce for ounce and pound for pound, than any other food, including fruits and vegetables. For example, one study done at Cornell University found that corn had more antioxidant activity than any other grain or vegetable and twice that of apples. (Corn will be one of the first grains we will highlight this month. But this is just one study. Decades of studies continually prove that those who eat the most whole grains have a much lower incidence of cancer, heart disease, diabetes, stroke and obesity.
I’m often asked which grain is the most nutritious, but that is like asking which fruit or vegetable is the most nutritious. While most grains, beans and seeds share a basic nutritional profile, they also have unique features, flavors and nutrients that set them apart. It is important to include a variety of grains in your diet to take advantage of the broad spectrum of nutrients they offer, as well as the variety of flavorful dishes and baked goods that can be enjoyed.
Part of the joy of cooking and baking is in the learning and experimenting. We hope you will join with us this month as we celebrate the goodness of whole grains. Each week we will be highlighting specific grains, offering specials and delicious recipes for you to try and enjoy. So stop buy our store or shop on line to get the grain special of the week.
Be sure to join Sue at the Bread Beckers on Thursday September 13, 2018 at 10 am for our Going with the Grains cooking class. Sue will be highlighting barley, oats, rice, millet, corn and of course wheat.
Menu includes, Orange Cinnamon Amaranth Pancakes, Haitian Oatmeal, Lemon infused Barley with Roasted Lemon Chicken and Cauliflower, Millet “Mac and Cheese”, Millet Spinach Pie, Barley and Turkey Chile over Savory Corn Waffles and last but not least, Rice Pudding with Strawberry and Nectarine Compote.
LOCAL CUSTOMERS – we will be offering specials each week through our FiveStars customer loyalty program. If you have not yet joined, click here.
The English Muffin found its way on to the American table more than 135 years ago when entrepreneur Samuel Bath Thomas moved to America from Plymouth, England. Continue reading Sourdough English Muffin
A few years ago I had the pleasure of baking in the kitchen of my good friend, Judith McLaughlin. We were joining forces to try our hands at making traditional hot cross buns from freshly milled flour. As a native of Ireland, hot cross buns are a part of Judith’s holiday celebration. Our results were so delicious I thought we would share this post again. Continue reading Hot Cross Buns
Mainstream media may be catching up! Today Show highlights RYE as a superfood.