A Buckwheat Kind of Day

Get your morning groove on with a bowl of buckwheat.  A gluten-free alternative that is high in protien and fast to cook is my kind of grain.  But wait, don't do too many things at once while buckwheat is cooking or you will end up with mushwheat!

Toast It - 1 TBS. Olive oil or butter +  1 cup buckwheat groats
Boil It - Add buckwheat to 2 cups of boiling water
Simmer It - Turn down the heat, cover, and simmer for 12-15 minutes
Leave It - Allow the grains to set covered for at least 5 minutes.  Fluff with a fork.

Make a large serving buckwheat on Sunday.  For a quick breakfast during the busy work week, scoop 1/3 cup of buckwheat into a bowl and top it with raspberry Noosa yogut and Bare Naked granola.

amy w.

Rye-Sotto, the method...

Risotto is usually made with arborio rice and Pilaf is usually a rice dish. But, both do not have to be made with rice. Technically speaking the name refers to the method of preparation, not the dish itself or the ingredients. So, you can make a pilaf with any grain you really want to, like farro for example, one of my favorite local Seattle products. You can also make risotto with something else...like Rye berries.

Arborio rice is traditional in preparation of risotto because it is very starchy. As you cook it, slowly adding stock and stirring, you release the starch from the outside of the grain into whatever dish you're cooking. In the end a delicate & creamy texture results from your efforts at the stove-top, babying this simple dish of rice.

I have learned from experience, that the same result does not easily (or at all) happen with other grains. I've tried farro, spelt and now rye berries with the same, sad results. None of them has the superior starchy texture of arborio rice, so no matter how long I spend stirring the dish and slowly adding stock, it didn't create that creamy texture I was after. Sure, adding reduced cream or cheese in the end will give that stick-together-grain look, and it is delicious! But, alas I can not have dairy. In the end, I settled for what could have been made via the pilaf method (add the liquid all at once, put a lid on it and put it in the oven) even though I had put in the time stirring and adding. The dish is delicious, really! Like I mentioned, make it creamy by adding some parmesan cheese in the end, it would be amazing!

Today I'm heading out to visit my very first Michigan Farmer's Market! I have been anxiously searching and waiting for one nearby to open and it appears that less than two miles away on the other side of Walled Lake, there will be two markets! Wish me luck ;) Go cook some grains!  -Vicki

Rye-Sotto (or pilaf, either way is fine by me!)
1 Cup Rye Berries, soaked overnight (or whatever grain berry you have or find)
2 Strips of Bacon, cut into strips ... or 1 Tbl Olive Oil (use butter if you can, adds creaminess)
Salt & Pepper to taste
1 Onion, small dice
1 Carrot, small dice
1 Celery stalk, small dice
2 Garlic cloves, minced
1/2 Cup of white wine or 2 Tbl Vinegar (white wine vinegar or champagne vinegar or apple cider vinegar)
5 Cups Stock, veg or chicken or beef (whatever you have or like the most!)
1 Sprig fresh Thyme
2 or 3 Sage Leaves

*any other seasonings you want to add...I love adding onion powder, house-made seasoning salt, oregano or an Italian seasoning blend. Have fun and experiment!

1/2 bunch of kale, cut into small strips without the tough center rib (chiffanade)...make kale chips out of the other 1/2 of your bunch ;)

-Heat a large pot over medium heat and add the bacon (or oil or butter) cooking until crispy and removing with a slotted spoon. To the warm fat, add the onion and a pinch of salt, stirring occasionally for 5 minutes. Add the carrot and celery and continue cooking another 5-7 minutes until both are brightening in color. Add the garlic and stir another 30 seconds. Meanwhile, in a 2 qt pot heat the stock on another burner and keep it just below a simmer.

-Turn the heat up to medium-high on the veggie pot and toss the rye berries into the pot, stirring to toast and warm the grains, about 2 minutes. Add the wine or vinegar and stir until the liquid mostly evaporates. Ladle a cup of the stock into the pot and stir to coat the grains, then add the thyme and sage sprigs.** Let it it simmer until most of the liquid has been absorbed before adding stock, 1cup at a time and stirring often until you've used all the stock. Test the grain for doneness, adding more liquid (water is fine) if it needs it.

-Add the kale into the pan and cook for another 8-10 minutes until softened. Garnish with the bacon, some chopped scallions or stir in some cheese!
**OK, so like I mentioned, I learned that this method (unless you're using the arborio rice) can be a little frustrating as the grain doesn't get creamy, even after an hour of effort. So, after you add the herbs, you can pour all the stock in, put a lid on it and place the pot over low heat or in a 350F oven for about an hour and get essentially the same result. Check it at about 45 minutes, adding liquid if needed and cook as long as it takes to soften the grain to your desired consistency.

The Story of the Lentils

Let's go back though to January and the first (and only) time I visited Scott in Michigan before I moved here. As we planned our weekend over the phone he asked if there was anything in particular I would like him to pick up at the grocery store. Of course I said yes and gave him a small list. Later in the week we were talking and he mentioned getting the groceries, the lentils being particularly challenging to find. Wait, what? The lentils, I had "asked for", they were hard to find, but with some help he managed to get them. Well, let me tell you, I did not ask for lentils. He thinks I did, but I did not! Either way, that weekend we made dinner, but not with lentils! They remained in the cupboard for the last 4 months, a source for many jokes between us over that time. Last Sunday as I planned out our first week of meals I looked through his pantry. There it was, a bag of green lentils and figured those must be part of the plan. Lentil soup was something I knew I could make without a recipe. So, on Wednesday night we had on a big pot of lentil soup with rosemary-olive oil bread (a Britt favorite!). We both had soup for lunch the following day and I froze a quart of it for later; I do not know how to make a small pot of soup!

I'm sitting here in my chair at Scott's house, basking in the rays of sun and the quiet around me. I think I'm discovering just how much I like alone time (shh, don't tell him that!). It's beautiful outside and I'm gearing up to head out to the nursery for some plant starts, inspired by the weather of course. There's a head cold working it's way through me, so only low impact trips today. Maybe I'll sit on the balcony for a little while first. Yeah, that sounds good.
Still to come... posts on Rye-Sotto, and Quinoa-Rice Milk breakfast "porridge". I have yet to locate my Grain Girls book in amongst my packing. I know I put it somewhere "easy to find", so of course I can't find it!

Lentil Soup, makes about 3-4 quarts
1.5 cups lentils, soaked for about 30 minutes to an hour
Olive Oil
Salt & Pepper
1 Onion, small dice
2 cloves garlic
2 carrots, small dice
2 celery stalks, small dice
1 bell pepper
1 can diced tomatoes, 28oz (I like fire roasted for added flavor)
Chicken or Vegetable Stock, 1 quart
Water, as much as needed (see below)
Herbs (fresh or dried) Oregano, Thyme, Rosemary
1 Bay Leaf
Pinch of Cayenne Pepper (optional)
Cooked pasta, I used Orecchiette Rigate - "little ears" (optional, & gluten free without pasta)

-Heat a large pot over medium heat, then add the olive oil. Add the onion and a pinch of salt, sweating for about 5 minutes. Add the garlic and cook for another 30 seconds before adding the carrots, celery and bell pepper. Cook all the veggies for about 10 minutes.
-Add the can of tomatoes, the stock, the lentils and enough water so everything is submerged with room to spare. The lentils will soak up the liquid and you may need to add more. Add your herbs, spices and another large pinch of salt (seasoning throughout cooking ensures great flavor) and bring it up to a boil.
-Turn down to simmer for approximately 30 minutes. Taste the soup and continue cooking only until the lentils are not gritty. Season to taste. Serve over cooked pasta and with Rosemary-Olive Oil loaf (a Brittany fav!) like we did.

Popcorn for the Sweet Tooth

CrUnChY caramel coated popcorn with a sprinkle of almonds.....delicious! But wait, the aroma of fresh popcorn popping and warm caramel simmering on your stove is another reason why you should prepare this delightful snack.

So what are you waiting for? Turn to page 286 in Lorna's book titled Popcorn-Almond-Caramel Balls. *sigh*, you don't have the book. Since I can't post all of her lovely recipes, click on the link - Caramel Corn and whip up a similar recipe.   -amy w.

Balcony Garden Too, in the Midwest

I am once again a Midwest resident. After 5 years in Seattle I find myself back in the great state of Michigan. Two important guys in my life have brought me back, Dad and boyfriend, Scott. Leaving the ladies behind in Seattle was no easy task and the bf is really being supportive in making sure I'm enjoying things here. So this weekend we started a garden. Nothing big, just a couple of containers with some herbs and one small pot of peppers.  If we can manage this then maybe we'll go bigger next time?

We kept things simple, two long boxes that will hang over the balcony filled with parsley, basil, thyme, oregano and chives. As the engineer (or money manager?!) he's indicated that the "garden" in order to pay for itself, will have to yield more than $50 in produce this summer. Yikes! You need me to yield that much cash value in herbs and 1 pepper plant?! If that's not pressure, and challenge, to keep me watering the small things I don't know what would be! Bring it on. I'll be avoiding long viney things Amy did last year, hoping to retain space for BBQ patio dinners for two this summer :) So far he's into the challenge as well. Tonight after dinner he said, I'm gonna water the kiddos! and happily refers to the pepper plant as his baby. Well, OK then. Together we'll keep these things alive. Hopefully we'll get some sprouts soon as we're little bit late planting our seedlings.

Here they are in the kitchen while we wait out the fear of possible frost.
Happy Gardening and Happy Easter! -Vicki

Balcony Gardening - Round Two

Another year, another garden! I've decided to try flower boxes, which I can hang on the railing instead of using white 5 gallon pails.  I plan to have three boxes containing plant herbs, lettuce, and strawberries. 

Earlier this month, Ben told me he did not want the pails taking up space on our tiny patio.  Little did he know that I had a plan to hang everything and continue on my merry gardening way. I think while he is away at a conference in 2 weeks, I will just plant a few of the pails anyhow.  I'll make sure to refrain from the pumpkin and zuchinni plants that took over our entire patio last year. 

Visit one of my favorite blogs Life on the Balcony for helpful information, video tutorials, and crafty projects. Not in the mood to read a blog,  pick up Amy Pennington's book titled Apartment Gardening.  "Grow squash on your patio, flowers in your window box, and pick blackberries from your parking strip". 

Start your garden, we'll talk grains shortly! - amy w

Farro & Roasted Asparagus Salad

You know you need to bring that Easter dish to Aunt Sally's gathering.  Skip the marshmallow jello, condensed chicken soup casserole, and Velveeta cheesy potatoes.  Instead, bring a fresh wholesome dish bursting with spring flavor.

Farro & Roasted Asparagus Salad -modified from Mike Roberts

1 pound asparagus

6 tablespoons olive oil, divided

2 teaspoons salt, divided

1 1/2 cups cooked farro

5 tablespoons slivered almonds

2 medium garlic clove - pressed

1/4 cup minced fresh parsley

1/2 cup finely grated Parmesan cheese

4 tablespoons lemon juice

Freshly ground black pepper to taste

Rinse asparagus and pat dry.  Lay out a single layer in a baking pan and drizzle with 2 tablespoons olive oil.  Sprinkle with 1 teaspoon salt and 2 garlic cloves pressed.  Roast in a preheated 450 degree oven 10-12 minutes, until the asparagus is tender.

Cool and cut into 1/2-inch pieces on a diagonal.

Cook farro in a pot large and put about two to two and a half cups of salted water per every cup of farro. Bring to a boil. Reduce to a simmer with a closed lid for 20 to 40 minutes. Drain and rinse with cold water.

Toast almonds in a small dry skillet until golden.

Combine the asparagus, farro, the remaining 3 tablespoons of olive oil, 1 teaspoon salt, the nuts, parsley, and Parmesan.  Cover and refrigerate.

One hour before serving bring the salad to room temperature.  Just before serving, stir in the lemon juice and pepper.    -amy w.

Bread Prices on the Rise

I can't complain about gas prices since I commute 3 miles to work.  If traffic lights are working in my favor, I can leave 10 minutes before works starts and stroll into the office with plenty of time. However, it looks like gas prices are really beginning to effect food prices, so, the Whipple household is taking action one step at a time!  Several weeks ago, I told Ben that bread making will now be on the weekend chore list....well, my chore list! I think his list may be a bit longer than mine already, so I'm OK with adding one.  It's been 3 weeks now and there is no going back!

This week, I encourage you to bust out your bread machine and put it to work.  Back in 2001, during my college years, my mom thought it would be a genius idea to buy me a bread maker.  It sat on the shelf.  I then moved to Salt Lake City and the bread maker moved to a shelf in my parents basement.  FINALLY, one year over Christmas, I had the idea that the bread maker should be taken on the airplane as a carry on and moved to Salt Lake.  Why not, I could save $10 in shipping costs.  I convinced Ben, "Mr. I always think ahead," that people take large items all of the time as a carry on and I could do the same.  Well our ride drops us off at the airport and the lady behind the ticket counter would not allow me to proceed, saying it will cost me $50!  Ben gave me the "I told you so eyes," but knew it was a smart idea to keep all comments to himself.  Well, the bread maker made the journey and plopped out of luggage return and then sat once again in my Salt Lake pantry for another two years.  In fact, four weeks ago when I started using it, fumes from burnt plastic streamed out of the vents!  Ben swore he could taste plastic infused bread but I think he was just trying to get me going. :)

Trust me, it's a weird shift that first week. The loaf sat in fridge until at least Wednesday before one of us attempted to cut it. Before making the change, Ben even ate both end pieces of the last loaf of store bought bread, which NEVER happens. I remember gasping when Ben told me that he sliced two pieces of homemade bread for his sandwich. In fact he said he liked it.  It looks like it will be smooth sailing on our way to eating only homemade bread.

Measure out 2 bowls of dry ingredients so when the first loaf is done, you can toss in the second. Keep one in the fridge and freeze the second loaf for mid-week.  -amy w.

Honey Wheat Bread -  Modified from Toastmaster Recipe Book
1 egg, room temp plus enough warm water to equal 1 cup
2 TBL oil
3 TBL honey
1 1/2 tsp salt
1 cup whole wheat flour...Oooh yes, I grind mine!
2 cups bread flour
1 1/2 tsp Quick Rise Yeast
1 TBL Vital Wheat Gluten 

Pasta in the Making

Ever get the urge to make your own pasta?  If the Italian grannies can do it, so can you.  After receiving a KitchenAid pasta making attachment for Christmas, I decided to give this whole pasta thing a go! 

The first attempted dough recipe almost broke my mixer.  Let's just say, I had no idea what consistency of pasta dough was appropriate for the machine. After feeding the dough in, it became stuck in the attachment and I thought I was going to fry the motor. It made a low droning sound and I almost burnt my hand when I felt the top of the mixer . I panicked once I realized that I probably forgot to fill out the warranty and turned it off immediately.  I was pretty annoyed at this point, so I threw the clump of dough away. No pasta for dinner that night!

After a few more rounds of pasta dough and egg adjustments,  I figured out a recipe that has been working quite well.  I've used the pasta attachment to make angel hair, macaroni, and alfredo noodles.  The noodles are great, but I'm already over the fancy attachment. I was trying to figure out why I dislike the attachment and then I read this review on Amazon, which pretty much describes my experience perfectly. 

"The object is to continue to drop walnut-sized pieces of dough into the tube, while also catching the pasta as it comes out of the machine. Because it tends to get warm and stick together in one huge blob, people on the KitchenAid boards have suggested sprinkling the emerging pasta with flour. And for this, you need three hands. Those of us lucky enough to have been born with three arms may find it a breeze, but the rest of us will struggle. And this is not even to mention the additional mess (and wastage) of the sprinkled flour! By the time I was finished (or rather, surrendered), the place looked like an explosion in a flour mill!)."

From now on, I am sticking to the basics and using my rolling pin! (See discussion below for details) The grannies in Italy know best and they will tell you this! Good thing my grandma does not subscribe, I can already hear her telling me I should have used her recipe and directions.  :)

Whole Wheat Pasta
1 cup whole wheat flour
1 cup semolina flour
1 cup all-purpose flour
5 eggs + 1 egg yolk
1/2 teaspoon of baking powder

Mix on low speed with a dough hook for 5 minutes.  Add extra flour if the dough is too sticky (I had to add a few teaspoons).  Remove the dough from the mixer and knead by hand on a lightly floured surface for 4 minutes.  Wrap tightly in plastic wrap and allow the dough to relax in the fridge for 30-40 minutes.

Divide the dough into 3-4 sections, keeping the unused dough wrapped tightly in the fridge.  Roll the dough out thin, like a stick of gum.  Fold the dough in half and cut long strips.  Allow the cut pasta to dry for 45 minutes on a towel or thick string. 

Boil water, add salt, and cook for 5-10 minutes, until al dente. Due to the large amount of pasta created in one session, I've been freezing the dried out pasta and cooking from frozen.  -amy w.

Salmon-Quinoa Baby Cakes

Could there be a more healthful recipe title than this?  Wild caught Alaskan salmon with its super high content of healthy fats, paired up with complete protein grain quinoa. Amazing!  At least that is what I'm hoping for. As I'm nearing the date to my final menu project for school I've been practicing this one quite a bit.  It's a recipe I adapted into a delicious starter course on my menu.  It will be served very similar to the photo except on a bed of mache (recently discovered favorite lettuce!) with a mustard aioli.

The process is pretty simple: Cooked quinoa and diced, sauteed vegetables (carrot, celery, onion), with small diced salmon.  Blend a bit of your quinoa and salmon in a food processor with the egg to get a gluten free binder too! I added tarragon and parsley to my version of these cakes and really love the flavor paired with mustard aioli.  I found forming the cakes in a mini muffin pan helped keep the cakes together. They are first baked in the oven and then removed and quickly pan fried in order to get a slightly crispy crust.  There is no real recipe here...try mixing cooked quinoa with various other mix-ins and herbs for a tasty starch side, very high in protein.

I hope you give them a try and enjoy!  -Vicki

Breakfast "On the Go"

I'm up everyday at 5:40 and out the door by 6:40.  By the time I pack my lunch, grab yoga clothes, and make a fruit protien shake for mid-morning, I'm left searching for what I can eat in under 5 minutes.

The past two weeks have been a breeze.  Lorna's 5-minute steel-cut oats with gingered fruit compote on page 247 was exactly what I needed.  In her introduction to the recipe, she explained how everything could be prepared in advance.  On Sunday night, I brought 4 cups of water and a dash of salt to a boil.  I stirred in the cup of steel cut oats and cinammon.  After everything was combined, I placed the lid back on and turned off the heat.  The pan was left out on the stove overnight and I woke up the next morning to breakfast for the entire week.  It took me 10 minutes from start to finish by the time I heated the oats back up, stirred in milk and divided everything into small containers.  I can't wait to add fresh peaches and cherries from the Farmer's Market!

Inspired by the 5 minute prep time, I took steel cut oats to the next level and found an oatmeal/fruit bar recipe (pictured above).  Once again I prepared everything on Sunday night, cut and wrapped the bars so I was ready for the week. I even had extra to freeze. This recipe can be found on one of my favorite blog sites, Nourished Kitchen.  Enjoy!  -amy w.   

Oat & Turkey Soup with Tex-Mex Flavors, pg. 126/ Split Pea Soup

Soup season is in full force.  I can't think of a better way to enjoy my Sunday evening after skiing than kicking up my feet while watching Netflicks with a big bowl of soup on my lap.  I usually only cook slow cooker soups.  Recipes that I can toss together all at once and come back several hours later to a soup that is ready to eat.  I'm not one to stir a big pot over the stove continuing to add ingredients.  Lorna's soup was not made in the slow cooker, but rather one I could toss together fairly fast and then freeze extra for an upcoming Sunday.

I started this soup in a large pot and cooked the onion and celery.  I then added the cans of diced tomatoes with green chiles along with several seasonings including cinammon. Once I could smell the spices, I poured the water in the pot along with the 3 chicken thighs.  The turkey simmered, and the oats cooked.  As usual, I never follow the full directions so I added several items in my fridge.  For this soup, I added leftover kamut, butternut squash, fresh cilantro and parsley.  The Tex-Mex flavors came together nicelly and I will for sure be making this in the future. 

While skiing last weekend, my friend Jackie had the pefect idea, soup bowls in the "brown bag" lunch area.  Enjoy.    
Split Pea Soup w/Couscous
Modified from Fix-It and Forget-It
1 lb. pkg. split peas
6 slices of thick ham
2 carrots, diced
1 onion, diced
1 rib celery, diced
4 potatoes, diced
1 qt. water
1 qt. chicken broth
Seasoning (pepper, bay leaf, allspice, sugar)
1 cup couscous, cooked (add to soup before serving)

Directions: Wash and sort split peas, removing any stones.  Combine all ingredients except cooked couscous in the slow cooker.  Cover in slow cooker. Cook on low 8-10 hours.  Add couscous to soup before serving.   -amy   

The Whipple in Me

I feel like everyone should visit the Whipple household (Ben's Mom's house).  It's like stepping into Willy Wonka's house.  Three kinds of Kool Aid in the fridge, two flavors of ice cream, and candy dishes around the house filled with chocolate.  I can't control myself in this type of enviroment.  You think with a name like "Grain Girls", I could help myself.

The holiday is just around the corner and I have to make sure Ben and I don't resort back to old habits.  One of my resolutions is to "healthify" old recipes.  My husband has come a long way and everyone knows this hasn't been an easy task! He's eating kamut, spinach salad, and homemade soy/yogurt ice cream. I feed him so many different types of squash that he's now a fan.  Last time I checked, he could name 9 grains!  Impressive. 

Today, I felt it necessary to post one of my not so heathy recipes, however it still contains grains. Lorna would never approve this recipe but as I stated in the above paragraph, my plan is to revamp it in 2011.  When I make this recipe, I can't believe I add a full stick of butter and 1 can of sweetened condensed milk.  Who puts this in a recipe?  GUILTY...right here! Apparenlty, I still have a little Whipple in me!    

Fudgy Bars - Modified from Meals for Month, by Linda Larsen
2 cups chocolate chips
3 tablespoons butter
1 14oz can of sweetened condensed milk
2 cups whole wheat flour
2 cups oats
1 1/2 cups brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
1 cup chopped walnuts

1. Preheat oven to 350.  In a microwavable bowl, combine chocolate, 3 tablespoons butter, and sweetened condensed milk.  Heat for 2-3 minutes until melted.

2. In a bowl combine flour, oats, brown sugar, baking soda, and salt.  Pour melted butter over and mix until crumbs form.  Stir in walnuts. Press 1/2 of the crumb mixture in a 13"x9" pan.  Pour chocolate mixture over crust.  Sprinkle remaining crumb mixture over chocolate.

3. Bake at 350 for 25-25 minutes.  Let cool, cut bars, and enjoy!  I like to individually wrap and freeze.

Stay tuned  for the 2012 fudgy bar healthy remix recipe.  -amy w.

Don't Forget to Toast Your Oats - Oatmeal Raisin Cookies, Pg. 282

Show of hands to those who toast their oats when making oatmeal cookies?  I had to reread the recipe to make sure I was following directions.  Surely it read, " Spread oats out and bake at 400 on the bottom rack for 3 minutes, stir, and continue baking until lightly toasted, 1 to 2 minutes."  You know what to do the next time you make oatmeal cookies! 

Why I LOVE Oatmeal Cookies
1. Spelt flour + oats = TWO grains in one recipe
2. Ben likes anything with the word cookie in it
3. Yellow raisins count as a serving of fruit
4. Toasting your oats brings out the oat-i-ness

A must read for the month of November!

"Will Write for Food is for food lovers who want to express themselves, guiding them from their earliest creative impulses to successful article writing, restaurant reviewing, and cookbook writing. Dianne Jacob—journalist and food-writing instructor and coach—offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through." -www.goodreads.com 

Facebook Fan Page

I'm not sure if we consider ourselves a company, BUT as you know we are owners of the domain graingirls.com and NOW you can join us on Facebook!  Grain Girls

Millet + spelt + quinoa + barley, you name it, we are cooking with it, or at least trying!

If you have never given grains a chance, we hope to inspire your taste buds and invite them into your home.  If you hate grains and everything about their taste, texture, and appearance, it's time to get your grain on! We are here to help! Join us on Facebook for fun updates about what inspires us and keeps us cooking grains. 
amy w.