Grains
Grains is the large food group in the nutritional food pyramid. We also know that it is essential to us as stated Doctrine and Covenant 89:
16 All grain is good for the afood of
man; as also the bfruit of
the vine; that which yieldeth fruit, whether in the ground or above the ground—
17 Nevertheless, wheat for man, and corn for the ox, and oats
for the horse, and rye for the fowls and for swine, and for all beasts of the
field, and barley for all useful animals, and for mild drinks, as also other
grain.
18 And all saints who remember to keep and do these sayings,
walking in obedience to the commandments, ashall
receive bhealth in
their navel and marrow to their bones;
Annie Goates demonstrated an easy 5 minute Artisian Bread that is simply delicious! We were able to absorb her talent one last time before she moved!
Greek Quinoa and
Avocados
Made by Vickie Burke
Ingredients
- 1/2 cup uncooked quinoa, rinsed and drained*
- 1 cup water
- 2 roma tomatoes, seeded and finely chopped
- 1/2 cup shredded fresh spinach
- 1/3 cup finely chopped red onion (1 small)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Spinach leaves
- 2 ripe avocados, halved, seeded, peeled, and sliced**
- 1/3 cup crumbled feta cheese
Directions
1. In a 1-1/2-quart
saucepan combine quinoa and
water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or
until liquid is absorbed.
2. Transfer quinoa to a
medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl,
whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. Place spinach
leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture
over avocado slices. Sprinkle with some of the feta.
4. *Note: Rinse quinoa
thoroughly before cooking to remove a bitter substance called saponin that
coats the seeds.
5. **Note: Brush
avocado slices with additional lemon juice to prevent browning.
Champion Sandwich Bread
Made by Annie Goates
MAKES 2 LOAVES
Light in texture, this is the perfect everyday bread for breakfast
and sandwiches. This recipe takes only a few minutes to put together in a stand
mixer. For maximum yeast rise, have all ingredients at room temperature.
4 cups Brown Rice Flour Blend (I just used Brown Rice Flour)
1 tablespoon xanthan gum
1 tablespoon gluten-free egg replacer (see note below)
2 teaspoons salt
½ cup powdered milk or nondairy milk powder substitute
1 package (2¼ teaspoons) active dry yeast
3 large eggs
¼ cup butter, margarine or Spectrum organic shortening
2 teaspoons cider vinegar
⅓ cup honey or agave nectar
2 cups warm water (110 to 115 degrees)
1 tablespoon xanthan gum
1 tablespoon gluten-free egg replacer (see note below)
2 teaspoons salt
½ cup powdered milk or nondairy milk powder substitute
1 package (2¼ teaspoons) active dry yeast
3 large eggs
¼ cup butter, margarine or Spectrum organic shortening
2 teaspoons cider vinegar
⅓ cup honey or agave nectar
2 cups warm water (110 to 115 degrees)
1. Grease and flour two 8-inch bread pans.
2. Mix dry ingredients together in a medium-size bowl. Set aside.
3. (Instead of the next 3 steps, I mixed wet ingredients, added
dry ingredients all at once, and mixed for 5+ minutes). Place eggs, butter,
vinegar and honey in the mixing bowl of a stand mixer. With the paddle
attachment, mix ingredients together for about 30 seconds. The butter (or
magarine or shortening) will be chunky.
4. Add half the dry ingredients to the wet mixture. Mix just until
blended. Add remaining dry ingredients and mix for approximately 30 seconds,
until blended.
5. With the mixer on low speed, slowly add warm water until well
absorbed. Turn the mixer to medium-high speed and beat for 4 minutes.
6. Bread dough should resemble cake batter. Spoon the dough into
prepared pans. Set aside in a warm place to rise, about 50 to 60 minutes. While
dough rises, preheat oven to 375 degrees.
7. Place pans in preheated oven on middle rack and bake for 50 to 60
minutes or until bread's internal temperature reaches 200 degrees with an
instant-read thermometer.
8. Let bread cool in pans for 10 minutes. Then remove loaves from
pans and place on a rack to cool.
Each serving contains 119 calories, 3g total fat, 2g saturated fat,
0g trans fat, 29mg cholesterol, 185mg sodium, 21g carbohydrate, 1g fiber, 0g
protein.
TIP Gluten-free egg replacer is available from Ener-G Foods (ener-g.com).
Variations
For Sesame Bread, add 1 tablespoon sesame seeds to the
batter after dough has mixed for 4 minutes. Then blend an additional 30
seconds. Spoon dough into prepared pans. Whisk an egg white in a small bowl
with a fork. With a pastry brush, brush the top of each loaf with egg white and
sprinkle with additional sesame seeds. Spoon batter into loaf pans and bake as
directed.
For Granola Bread, add 1½ cups seeds, dried fruit and/or nuts to the batter after the dough has been mixed for 4 minutes. Blend an additional minute to combine. Spoon batter into loaf pans and bake as directed.
For Granola Bread, add 1½ cups seeds, dried fruit and/or nuts to the batter after the dough has been mixed for 4 minutes. Blend an additional minute to combine. Spoon batter into loaf pans and bake as directed.
Brown Rice Flour Blend
MAKES 4 CUPS
1⅓ cups brown rice flour, preferably super-fine grind
1⅓ cups tapioca flour/starch
1⅓ cups cornstarch
1 tablespoon potato flour (not potato starch)
1⅓ cups tapioca flour/starch
1⅓ cups cornstarch
1 tablespoon potato flour (not potato starch)
Blend ingredients together. Store in an airtight container in the
refrigerator. Allow flour blend to warm to room temperature before using.
5 Minute Artian Bread
Made by Annie Goates
Recipe Coming Soon!
So papilla
Made by Sarah Latchaw
2 onions
3 red orange or yellow bell peppers
2 chicken breasts
3 tbsp of pampered chef's salt less southwestern seasoning.
Canola oil for frying
1 avocado
3 tomatoes
1 lime
1 cup of cheddar cheese
Salt
1.
cut onion into quarters. Arrange onion, tomatillos and tomatoes and
peppers on Medium Sheet Pan. Place pan 2-4 in. from heating
element. Broil 10-12 minutes or until charred, turning halfway through. Place
into blender or manual food processor ; add garlic, cilantro and 1 tsp of the
salt and blend until smooth or chop for chunky texture.
2.
Fill small covered baker with one sliced onion 2 sliced bell
peppers. Add southwestern salt free seasoning. Put two frozen chicken breasts
on top of onions and peppers and squeeze a lime on them and sprinkle with
southwestern seasoning. Cover baker and put in microwave for 15 minutes.
3. Heat oil in double
burner griddle for three minutes. Mix 3 cups of masa de maiz with 2.5 cups of
water. Form a dough that can be shaped into flat patties. Fry for 3-4 minutes
on each side.
4. Assemble Sopapillas. Layer sopapilla and cheese and top with roasted salsa, fajita bell peppers chopped chicken and homemade guacamole.
4. Assemble Sopapillas. Layer sopapilla and cheese and top with roasted salsa, fajita bell peppers chopped chicken and homemade guacamole.
Quinoa Black Bean Burgers
Made by Julia Ventura
Ingredients
Original
recipe makes 5 burgers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup quinoa
1/2 cup water
1/2 cup bread
crumbs
1/4 cup minced
yellow bell pepper
2 tablespoons
minced onion
1 large clove
garlic, minced
1 1/2
teaspoons ground cumin
1/2 teaspoon
salt
1 teaspoon hot
pepper sauce (such as Frank's RedHot®)
1 egg
3 tablespoons
olive oil
Directions
Bring the
quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and
simmer until the quinoa is tender and the water has been absorbed, about 15 to
20 minutes.
Roughly mash the black beans with a fork leaving some whole black
beans in a paste-like mixture.
Mix the quinoa,
bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and
egg into the black beans using your hands.
Form the black bean
mixture into 5 patties.
Heat the olive oil
in a large skillet.
Cook the patties in
the hot oil until heated through, 2 to 3 minutes per side.
WHEAT CHILI
Made by Maeve Lynch
3 cups wheat (whole/unprocessed)
6 cups water
6 bouillon cubes (or equiv. I'm using 6 cups of broth I have made)
Wash wheat and simmer in broth for at least 2 hours after coming to a boil.
Most of the grains will have popped open, exposing a white inside.
MEANWHILE - sautee 1 pound ground beef (you can substitute ground turkey, or
leave out the meat altogether.) Sautee 1 med onion - chopped.
When wheat is ready, add the meat and onion
AND: 1 large (28 oz) can tomatoes - chopped
1/2 tsp garlic powder (or fresh)
2 tsp salt
1 TBS sugar
1/2 tsp oregano
1 pkg chili seasoning
Simmer together for another 1/2 hour. This recipe serves a lot. You may want
to half it.
Braided Apple Danish Loaf
Made by Cheryl Armstrong
Dough
1 cup whole milk
¼ cup water
4¼ cups bread flour
1 tablespoon yeast
1 teaspoon salt
½ cup sugar
2 eggs
8 tablespoons (1 stick) softened butter
Filling
4 Granny Smith apples, peeled and chopped
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
½ cup brown sugar
2 teaspoons cinnamon
Pinch of nutmeg
Apricot jam or jelly, for glazing
Directions
1. Warm the milk and water over medium heat until lukewarm to the
touch (about 90° to 95°). In the bowl of an electric mixer fitted with the
dough hook attachment, mix the flour with the yeast to combine.
2. Add the salt, sugar, eggs and the warm milk mixture. Mix on low
speed until the dough begins to come together, 4 minutes. Increase the speed to
medium and continue to mix until the dough is smooth, 3 minutes more.
3. Add 1 tablespoon of the butter and mix until it is incorporated,
about 30 seconds. Continue adding the butter gradually, 1 tablespoon at a time,
until all of the butter is added. The dough should be smooth, though it will be
very sticky.
4. Lightly grease a large bowl with nonstick spray and transfer the
dough to the bowl. Cover loosely with plastic wrap plastic wrap and let
the dough rise in the refrigerator overnight.
5. An hour before you’re ready to bake the bread, remove the dough
from the refrigerator and let it sit at room temperature. Prepare the filling
by mixing the apples with the lemon juice, vanilla, brown sugar, cinnamon and
nutmeg to combine.
6. To braid the bread, roll out the dough on a lightly floured
surface into a ¾-inch-thick rectangle. Mound the apple filling in a line down
the center of the dough, working from top to bottom.
7. Using a knife, cut ½-inch strips horizontally along both sides
of the dough toward the filling (you should have about 18 to 20 strips on each
side; these will be your braiding strands). Fold one of the strips of
dough in toward the center, then repeat on the opposite side, crossing the
strips in the center to make an X (see Finishing Touches below for a visual).
Repeat all the way down the loaf.
8. Preheat the oven to 350°. Transfer the loaf to a parchment-lined
baking sheet and let it rise while the oven preheats. Bake the loaf until the
surface is golden brown, 40 to 45 minutes. Brush the finished loaf with apricot
jam. Let cool for 15 minutes before slicing and serving.
Multi-Grain
Chocolate Chip Cookie
Made by Amy Noble
