There is a new television series on called Fusion Grain Cooking with Chef Brad. Chef Brad dedicates each episode to a single type of grain and shows multiple ways to use each grain. I love it! So far he has episodes on wheat, popcorn, rice, buckwheat, spelt, quinoa, farro, millet, barley, amaranth, teff, and kamut. He is also making a couple of holiday cooking shows using whole grains which will air this fall. The show airs on BYU TV and can also be seen in entirety on BYU TV's website HERE.
Chef Brad's website is an excellent resource as well. He tells all about individual grain types as well as listing recipes, including those from his show. I've made a few of his recipes and enjoyed them. You can access his grain education section HERE, and his many recipes HERE. The recipes specifically from his cooking shows can be found HERE.
Showing posts with label wheat. Show all posts
Showing posts with label wheat. Show all posts
July 31, 2011
November 21, 2010
Pressure Cookers - Your Grandmother's Microwave
Pressure cookers are NOT the scary things they once were, but they ARE just as quick and easy. We had a class earlier this month to learn the basics of using a pressure cooker and I had a lot of fun trying some new recipes! I originally bought my pressure cooker to cook dried beans and until recently, that's all I've used it for. Now I've realized how easy it is to cook all kinds of things - even frozen chicken breasts and meatballs. And it makes wonderful, easy risotto.
Using the pressure cooker uses less energy since the actual time the stove is on is less. This is great for everyday use, but it would be even more helpful is you were trying to conserve energy during an emergency situation. It is also a very nutritious method of cooking since the food is cooked quickly, maintaining more nutrients.
There is a printable handout HERE that covers the background of pressure cookers, what to look for if you're planning on buying one, resources for information and recipes, and some recipes that I've tried and liked. My favorite cookbook for pressure cooker recipes is Pressure Perfect by Lorna Sass. It gives wonderful background information on how to use a pressure cooker and great recipes with lots of variations. There aren't any photos in the cookbook, but I still highly recommend it and I've included a few of her recipes in my handout so that you can get a glimpse of how well I think it is written.
Using the pressure cooker uses less energy since the actual time the stove is on is less. This is great for everyday use, but it would be even more helpful is you were trying to conserve energy during an emergency situation. It is also a very nutritious method of cooking since the food is cooked quickly, maintaining more nutrients.
There is a printable handout HERE that covers the background of pressure cookers, what to look for if you're planning on buying one, resources for information and recipes, and some recipes that I've tried and liked. My favorite cookbook for pressure cooker recipes is Pressure Perfect by Lorna Sass. It gives wonderful background information on how to use a pressure cooker and great recipes with lots of variations. There aren't any photos in the cookbook, but I still highly recommend it and I've included a few of her recipes in my handout so that you can get a glimpse of how well I think it is written.
July 4, 2010
July/August Preparedness Newsletter
If you didn't get a copy of the July/August Relief Society preparedness newsletter, you can access a printable copy HERE. This newsletter includes articles on
- getting your food supply organized
- hurricane preparedness
- community gardening classes coming up
- recipes
- and more!
Labels:
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wheat
April 28, 2010
Recipe Handout from Other Breads & Milk Class
You can get a printable copy of the remainder of the handout from our class last week HERE. It includes the recipes for
- tortillas
- other bread recipes
- English muffins
- pita bread
- corn bread
- a few dairy related recipes
- and more!
November 22, 2009
Whole Wheat Bread Making Class
We had a great turnout to our bread making classes! The recipe we used is below. (For a printable copy of both this recipe and the entire class handout, click HERE. The handout also includes information about bread conditioners/additives, tips for making whole wheat bread, and health benefits of grains and legumes.)
Combine in bowl:
1 1/3 c. warm water (11 oz)
2 T. plus 2 tsp. oil
2 T. plus 2 tsp. honey
(Check water temp to make sure it is between 115 and 120 degrees.)
Add:
2 c. whole wheat flour
1 T. gluten
1 tsp. lecithin
Sprinkle 1 T. instant yeast evenly over mixture, then stir. Let sit for 10 minutes (sponge.)
Add and mix well:
1 c. whole wheat flour
2 tsp. salt
Continue to add:
Up to one more cup of whole wheat flour. This will require mixing with your hands to work the flour in. At first the dough may stick to your hands, but as you work more in the dough ball will start to clean your hands. The dough should be tacky like a post it note and not so sticky that it sticks to your hands and won't come off. The dough ball will start to feel firm and tacky. You can tell when it is done when the dough does not stick to your floured finger. When enough flour has been added - knead for 5 minutes. Let dough sit for 30 minutes. Cover with dry towel or oiled plastic wrap (this is called a first rise.) Punch dough down and knead for 5 - 7 additional minutes (do window pane test.) Let dough relax for a minute or two while you grease your pan. Pat dough into rectangle and "spank." Roll dough up, pinch together ends, rock it to form a smooth top, place in pan. Smash dough evenly into pan then go around edges with your fingers to make it rounded on top. Cover with greased plastic wrap or a towel. Dough is ready to be baked when it has doubled. Usually takes 20 - 30 mins (shows a good inch or two above the top of the pan.) Lower the rack inside your oven so that your bread is in center of the oven. Sometimes, we have our racks in the center and not the bread. It will bake better this way. Bake in preheated 400 oven for 5 mins. Without opening door, turn oven down to 325 and bake for additional 30 mins. Bread is ready when internal temperature reads between 195 and 200. Turn out hot loaf onto cooling rack.
......................................................................................................................
If you are planning on serving this bread with dinner and don't need the texture to hold up to spreading peanut butter on it, you can skip the second rising and make the bread as follows. This allows you to make the bread much more quickly. You can also leave out the gluten and lecithin if needed, but they do aid in the rising, texture, and shelf stability of the bread.
Combine in bowl:
1 1/3 c. warm water (11 oz)
2 T. plus 2 tsp. oil
2 T. plus 2 tsp. honey
(Check water temp to make sure it is between 115 and 120 degrees.)
Add:
2 c. whole wheat flour
1 T. gluten
1 tsp. lecithin
Sprinkle 1 T. instant yeast evenly over mixture, then stir. Let sit for 10 minutes (sponge.)
Add and mix well:
1 c. whole wheat flour
2 tsp. salt
Continue to add: Up to one more cup of whole wheat flour. This will require mixing with your hands to work the flour in. At first the dough may stick to your hands, but as you work more in the dough ball will start to clean your hands. The dough should be tacky like a post it note and not so sticky that it sticks to your hands and won't come off. The dough ball will start to feel firm and tacky. You can tell when it is done when the dough does not stick to your floured finger. When enough flour has been added - knead for 8-10 minutes (do window pane test.) Let dough relax for a minute or two while you grease your pan. Pat dough into rectangle and "spank." Roll dough up, pinch together ends, rock it to form a smooth top, place in pan. Smash dough evenly into pan then go around edges with your fingers to make it rounded on top. Cover with greased plastic wrap or a towel. Dough is ready to be baked when it has doubled. Usually takes 20 - 30 mins (shows a good inch or two above the top of the pan.) Bake in preheated 400 oven for 5 mins. Without opening door, turn oven down to 325 and bake for additional 30 mins. Bread is ready when internal temperature reads between 195 and 200. Turn out hot loaf onto cooling rack.
Favorite Whole Wheat Bread
This recipe makes one 2 lb. loaf and can be made with a mixer or by hand. It can also be doubled with great results.
This recipe makes one 2 lb. loaf and can be made with a mixer or by hand. It can also be doubled with great results.
Combine in bowl:
1 1/3 c. warm water (11 oz)
2 T. plus 2 tsp. oil
2 T. plus 2 tsp. honey
(Check water temp to make sure it is between 115 and 120 degrees.)
Add:
2 c. whole wheat flour
1 T. gluten
1 tsp. lecithin
Sprinkle 1 T. instant yeast evenly over mixture, then stir. Let sit for 10 minutes (sponge.)
Add and mix well:
1 c. whole wheat flour
2 tsp. salt
Continue to add:
Up to one more cup of whole wheat flour. This will require mixing with your hands to work the flour in. At first the dough may stick to your hands, but as you work more in the dough ball will start to clean your hands. The dough should be tacky like a post it note and not so sticky that it sticks to your hands and won't come off. The dough ball will start to feel firm and tacky. You can tell when it is done when the dough does not stick to your floured finger. When enough flour has been added - knead for 5 minutes. Let dough sit for 30 minutes. Cover with dry towel or oiled plastic wrap (this is called a first rise.) Punch dough down and knead for 5 - 7 additional minutes (do window pane test.) Let dough relax for a minute or two while you grease your pan. Pat dough into rectangle and "spank." Roll dough up, pinch together ends, rock it to form a smooth top, place in pan. Smash dough evenly into pan then go around edges with your fingers to make it rounded on top. Cover with greased plastic wrap or a towel. Dough is ready to be baked when it has doubled. Usually takes 20 - 30 mins (shows a good inch or two above the top of the pan.) Lower the rack inside your oven so that your bread is in center of the oven. Sometimes, we have our racks in the center and not the bread. It will bake better this way. Bake in preheated 400 oven for 5 mins. Without opening door, turn oven down to 325 and bake for additional 30 mins. Bread is ready when internal temperature reads between 195 and 200. Turn out hot loaf onto cooling rack.
......................................................................................................................
If you are planning on serving this bread with dinner and don't need the texture to hold up to spreading peanut butter on it, you can skip the second rising and make the bread as follows. This allows you to make the bread much more quickly. You can also leave out the gluten and lecithin if needed, but they do aid in the rising, texture, and shelf stability of the bread.
Combine in bowl:
1 1/3 c. warm water (11 oz)
2 T. plus 2 tsp. oil
2 T. plus 2 tsp. honey
(Check water temp to make sure it is between 115 and 120 degrees.)
Add:
2 c. whole wheat flour
1 T. gluten
1 tsp. lecithin
Sprinkle 1 T. instant yeast evenly over mixture, then stir. Let sit for 10 minutes (sponge.)
Add and mix well:
1 c. whole wheat flour
2 tsp. salt
Continue to add: Up to one more cup of whole wheat flour. This will require mixing with your hands to work the flour in. At first the dough may stick to your hands, but as you work more in the dough ball will start to clean your hands. The dough should be tacky like a post it note and not so sticky that it sticks to your hands and won't come off. The dough ball will start to feel firm and tacky. You can tell when it is done when the dough does not stick to your floured finger. When enough flour has been added - knead for 8-10 minutes (do window pane test.) Let dough relax for a minute or two while you grease your pan. Pat dough into rectangle and "spank." Roll dough up, pinch together ends, rock it to form a smooth top, place in pan. Smash dough evenly into pan then go around edges with your fingers to make it rounded on top. Cover with greased plastic wrap or a towel. Dough is ready to be baked when it has doubled. Usually takes 20 - 30 mins (shows a good inch or two above the top of the pan.) Bake in preheated 400 oven for 5 mins. Without opening door, turn oven down to 325 and bake for additional 30 mins. Bread is ready when internal temperature reads between 195 and 200. Turn out hot loaf onto cooling rack.
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