ѕєα's posts with tag: wholegrain
 Today for Herbal Thursday I decided to post some recipes for whole grains and herbs. Many of us are getting more and more into whole foods but don't have an idea how to use them .
Others who have Herbal blogs are:
Heidi has one on Basil http://starfishred.multiply.com/journal/item/333?mark_read=starfishred:journal:333&replies_read=7
kathyinozarks has one on Fiddlehead ferns http://kathyinozarks.multiply.com/journal/item/816?mark_read=kathyinozarks:journal:816
As always grandfatheroak has many things including http://grandfatheroak.multiply.com/journal/item/335?mark_read=grandfatheroak:journal:335
Grape Leaves Stuffed with Rice, Currants, and Herbs
Make this dish the night before a gathering, refrigerate overnight, and serve at room temperature.
24 large grape leaves
Cooking spray
1 cup finely chopped onion
1/2 cup uncooked long-grain rice
1/2 cup chopped green onions
2 tablespoons pine nuts
1 cup water
2 tablespoons dried currants
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 cup plain fat-free yogurt
8 lemon wedges
Preparation
Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside.
Large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1 cup chopped onion; cook 7 minutes or until tender, stirring occasionally. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.
Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 10 minutes or until thoroughly heated. Cool to room temperature. Serve with yogurt and lemon wedges.
Yield 8 servings (serving size: 3 stuffed grape leaves, 1 tablespoon yogurt, and 1 lemon wedge)
Multi-Grain Focaccia with Herbs and Garlic
The word "focaccia" comes from the Latin word for "hearth" -- it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory, whole-grain version, and a perfectly indulgent way to get more grains into your diet.
Poolish (Pre-ferment):
1 cup whole wheat flour (4 1/2 ounces)
1/2 cup steel-cut oats, sometimes called Irish or Scotch oats (3 1/4 ounces)
3/4 cup water
Pinch active dry yeast
Dough:
2 1//4 cups unbleached all-purpose flour, plus additional as needed (9 7/8 ounces)
3/4 cup whole wheat flour (3 1/2 ounce)
1/2 cup oat flour (1 3/4 ounce)
1/4 cup flaxseed meal (1 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 teaspoons fine salt (3/4 ounce)
1 3/4 cups warm water (about 110 degrees F)
1/4 cup extra-virgin olive oil
Cooking spray
Toppings:
6 cloves garlic, roughly chopped
2 sprigs fresh thyme leaves, chopped (about 2 teaspoons)
1 sprig fresh rosemary, chopped (about 2 teaspoons)
1/3 cup extra-virgin olive oil
1 tablespoon medium-coarse sea salt
3 ounces Parmigiano-Reggiano, shaved into large pieces
Equipment: 2 pans, either jelly roll, 1/4 sheet, or 9-inch square metal
To make the poolish: Whisk the whole wheat flour, steel-cut oats, water and yeast in medium bowl. Cover with plastic and set aside at room temperature for 12 hours or overnight.
To make the dough: Whisk the all-purpose, whole wheat, and oat flour, flaxseed, yeast, and salt in a large bowl. Make a well in the center and pour in the poolish, water, and olive oil. Stir the wet ingredients into the flour with a wooden spoon to make a very sticky loose dough. Cover with a kitchen towel and let stand for 30 minutes.
Turn the dough out of the bowl onto a well-floured work surface or prep mat. Coat your hands with flour and press dough into a 12 by 8-inch rectangle (long side towards you). Using a bench scraper, fold the dough as you would a business letter. (The dough is very wet and this may seem odd, but just move quickly with the scraper and fold 1 end of the dough over the other. Make sure you brush any raw flour from the surface of the dough before you fold over the second end). Spray with cooking spray and cover with a kitchen towel. Let stand 30 minutes.
Fold the dough again like a letter, and rest for another 30 minutes.
Preheat the oven to 425 degrees F. Divide the olive oil among 2 pans and swirl to coat the pan. Divide dough in half and transfer a piece to each pan, turn dough over to coat both sides with oil, then press dough evenly into the pans. Scatter the garlic, thyme, and rosemary over the top and press the toppings into the dough with your fingers. Sprinkle with sea salt and scatter the cheese on top. (See Cooks Note)
Bake until golden brown, about 20 to 25 minutes. Slip focaccia from the pans and cool on a rack.
Cooks' Note: The focaccia dough can be tightly wrapped and refrigerated at this point for up to 3 days. Bring to room temperature for about 2 hours before baking.
Quinoa with Peas and Herbs
1 cup quinoa
2 cups fresh peas
10 cloves garlic, sliced in half
2 spring onions, cut into inch long diagonal slices
1 tbsp flavourless oil
1 tbsp cream or creme fraiche
2 cups vegetable stock
Handful of fresh mint, chopped
Handful of fresh thyme, chopped
Handful of fresh parsley, chopped
To serve as a side dish 4
Cook the quinoa as per packet instructions and leave to cool
In a large wok, heat oil, add garlic and spring onions, stir-fry for a few minutes, add peas, continue to stir fry, add cream and stock, continue to stir-fry until cream and stock are heated through
Add quinoa and stir-fry until heated through
Remove from the heat and stir through the herbs. Serve.
Macintosh and Millet Pilaf
2 1/2 cups millet
1/2 cup sliced almonds
1 cup onion, finely diced
1 cup shallots, finely diced
2 T. olive oil
2 cups Macintosh apples, peeled, cored, and diced
2 T. ginger, minced
1 T. garlic, minced
1 bay leaf
1 cinnamon stick
4 cups vegetable stock or water
1 cup apple juice
1/2 t. salt
1/4 t. pepper
1/4 cup raisins
1/4 cup golden raisins
1/4 cup freshly chopped parsley
In a non-stick saucepan, place the millet, and cook over medium heat for 3-4 minutes or until fragrant. Remove the millet from the pan and set aside. In the same saucepan, place the almonds, and cook over medium heat for 3-4 minutes or until lightly toasted and fragrant. Remove the almonds from the pan and set aside. Return the saucepan to the heat and saute the onion and shallots in olive oil for 5 minutes or until soft. Add the apple, ginger, garlic, bay leaf, and cinnamon stick, and saute an additional 3 minutes. Add the reserved millet, vegetable stock, apple juice, salt, and pepper to the saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes or until all of the liquid is absorbed. Remove the pan from the heat and set aside for 10 minutes to allow the millet to steam. Remove the bay leaf and cinnamon stick and discard. Fluff the pilaf with a fork, add the remaining ingredients, the reserved toasted almonds, and fluff the pilaf again to incorporate them. Taste and adjust seasonings if necessary. Serve warm or at room temperature. Serves 6-8
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