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RE: What to do with lots of oregano? (Follow-Up #3)

posted by: highalttransplant on 06.21.2010 at 11:56 pm in Harvest Forum

I've never made it, but what about Oregano Pesto?

This recipe was on the Learningherbs.com site:

Oregano Pesto

1 cups fresh oregano leaves
cup fresh parsley
1 clove garlic
cup walnut meat, chopped
cup walnut oil (I dont know where to get this, so Ill probably substitute olive oil)
cup parmesan cheese, grated

Blend all ingredients except the cheese in a blender until smooth. Add parmesan cheese, and stir into hot pasta. She says, "This is a robust blend, so use it more sparingly than you would basil pesto."

Here's another version from deliciouslivingmag.com:

Oregano Pesto
March, 2001

Makes 1/2 cup / Excellent spread on pasta, baked chicken or added to soup for an extra burst of flavor.

1/2 cup fresh oregano
1/2 cup fresh basil
2 tablespoons fresh parsley
1/4 cup pistachio nuts
2-4 cloves garlic, to taste
3 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup freshly grated Parmesan, Romano or Asiago cheese
1/4 teaspoon salt

1. Place first 5 ingredients in blender or food processor and blend. Slowly add lemon juice and olive oil and blend until pured.

2. Transfer mixture to medium bowl and stir in cheese; add salt to taste. Serve, or refrigerate for up to 5 days.

Bonnie


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clipped on: 06.22.2010 at 11:13 pm    last updated on: 06.22.2010 at 11:13 pm

RE: what to do with egg yolks (Follow-Up #3)

posted by: caliloo on 04.26.2010 at 04:49 pm in Cooking Forum

Home made mayo!

Alexa

*******************************************

Mayonnaise

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutesIngredients:
2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water
Preparation:
Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

Yield: 1-1/2 cups

Blender or Processor Mayonnaise Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Variations
Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.

Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise.

Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.

Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.

Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.

Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.

Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.

Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.


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clipped on: 04.28.2010 at 05:50 pm    last updated on: 04.28.2010 at 05:50 pm

RE: what to do with egg yolks (Follow-Up #2)

posted by: angelaid on 04.26.2010 at 04:34 pm in Cooking Forum

Hollandaise Sauce! Yummo!

Hollandaise Sauce

2 egg yolks
2 tablespoons water
1 tablespoon fresh lemon juice
1/3 cup cold butter cut into 8 pieces (no substitutions)
1/4 teaspoon salt
1/8 teaspoon paprika
pinch ground red pepper

Whisk egg yolks, water and lemon juice in small sauce pan. Cook over low heat, whisking constantly, until bubbles form around edge of pan. Whisk butter in one piece at a time until completely incorporated. Remove from heat and stir in salt, paprika and ground red pepper.


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clipped on: 04.28.2010 at 05:49 pm    last updated on: 04.28.2010 at 05:49 pm

Banana shortage in Japan due to a new fad diet

posted by: althetrainer on 04.20.2010 at 10:18 pm in Cooking Forum

Just saw this on "The Doctors". I am laughing but what do I know? They reported people are losing weight by following the morning banana diet.

Al

Here is a link that might be useful: Morning banana diet

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clipped on: 04.22.2010 at 09:22 pm    last updated on: 04.22.2010 at 09:24 pm

RE: 5 minute cake (Follow-Up #1)

posted by: ann_t on 04.15.2010 at 12:15 am in Cooking Forum

Here is another version with a picture that makes my mouth water every time I see it.

Danalicious - Chocolate Cake


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clipped on: 04.19.2010 at 05:29 pm    last updated on: 04.19.2010 at 05:30 pm

5 minute cake

posted by: jessicavanderhoff on 04.14.2010 at 10:58 pm in Cooking Forum

Do people know about this?! I so often feel a sudden and acute need for chocolate cake. I'm so excited to have learned that it can be made in the microwave!

http://www.recipezaar.com/recipe/5-Minute-Chocolate-Lava-Cake-351552

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clipped on: 04.19.2010 at 05:29 pm    last updated on: 04.19.2010 at 05:30 pm

RE: homemade ice cream (Follow-Up #10)

posted by: joanm on 02.27.2010 at 11:56 am in Cooking Forum

I bought the Ben & Jerry's Ice Cream book when I got my ice cream machine. I have only tried the vanilla and strawberry and they were delicious. I used base 1 both times.

I am home sick with a cold and still in my jammies so I typed up the 3 base recipes from their book for you guys.

Sweet Cream Bases
Ben & Jerry

Base 1 1 quart
This is our most popular base, has creamy texture, medium body, and a subtle, understated taste. Its especially good as a background for fruit, cookies, and candy.

2 large eggs
cup sugar
2 cups heavy or whipping cream
1 cup milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Ben & Jerry French Vanilla

Add 2 teaspoons vanilla extra to the above recipe. Add with the milk.

Base 2 1 quart
It makes a very creamy ice cream with 25 percent butterfat, but it does not store well in home freezers, so be prepared to eat it all.

2 cups heavy or whipping cream
cup sugar
2/3 cup half-and-half

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.

Base 3 1 quart
This recipe makes a less creamy, less rich ice cream. Ben likes the slightly "cooked" flavor of the sweetened condensed milk.

2 cups light cream
1 cup sweetened condensed milk, cold

Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.


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clipped on: 04.02.2010 at 07:26 pm    last updated on: 04.02.2010 at 07:27 pm

These are healthier than ice cream, if you can eat just one...

posted by: althetrainer on 04.01.2010 at 11:29 pm in Cooking Forum

We finally have warmer days so it's time to have some cold treats. My two boys like ice cream pops but I try to encourage them to go for a healthier choice. I cut up a few very ripe bananas, froze them for a couple of hours then dipped them in chocolate sauce, rolled them over a walnut/coconut mixture. They are supposed to be healthier only if you can eat just one. Well... I ate three of these just this afternoon. :-)

Al

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clipped on: 04.02.2010 at 06:04 pm    last updated on: 04.02.2010 at 06:04 pm

RE: Can I use 1% milk in ice-cream maker? (Follow-Up #3)

posted by: grainlady on 03.29.2010 at 07:43 pm in Cooking Forum

I use agave nectar, instead of sugar, in recipes I make in my Deni ice cream maker - 1/4 c. agave nectar for every 3/4 c. sugar.

You might try using low-fat half and half along with 1% milk. There are also recipes that use non-dairy liquid creamer to add some "creaminess" that would be lost from using low-fat milk alone. Unflavored gelatin is also added to low-fat or non-dairy (using liquid creamer) recipes. I also make a concentrated mixture (double or triple strength) of Morning Moo's (a powdered whey-based milk substitute) as a substitute for heavy cream, and it's low-fat.

LOW-FAT, NON-DAIRY BLUEBERRY FREEZE
(source: Deni)

3 c. non-dairy creamer
1-1/2 t. plain gelatin
3/4 c. sugar (I'd use 1/4 c. agave nectar)
4 oz. egg substitute (Egg Beaters)
1-1/2 c. pureed blueberries
1 t. vanilla

1. In a small saucepan, sprinkle the gelatin over the non-dairy creamer. Warm the mixture (do not allow to boil) to dissolve the gelatin, stirring if necessary.

2. Add remaining ingredients and mix well in a blender or processor.

3. Chill thoroughly.

4. Add to ice cream maker and process.

-Grainlady


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clipped on: 03.30.2010 at 05:14 pm    last updated on: 03.30.2010 at 05:14 pm

RE: homemade ice cream (Follow-Up #3)

posted by: triciae on 02.25.2010 at 04:37 pm in Cooking Forum

Yes, pure vanilla is one of those things where the taste difference is very noticeable. I make my own extract. Slice a vanilla bean lengthwise. Stuff bean into pretty small bottle. Fill with vodka. Put bottle in dark cabinet. In 2 months you'll have a very good extract. You can use it sooner. I just find 2 months provides good strength.

Don't eat ice cream so can't help you with that question but I agree with you...that's a powerfully fat laden recipe. Is it good?

/tricia


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clipped on: 03.29.2010 at 07:09 pm    last updated on: 03.29.2010 at 07:09 pm

RE: Looking for low glycemic granola recipe? (Follow-Up #3)

posted by: grainlady on 03.22.2010 at 05:20 am in Cooking Forum

This is my original recipe I developed as a low-glycemic version of granola. The nutritional analysis was done by another person who was on the ZONE Diet.

-Grainlady

NUTOLA

1/8 c. sesame seeds (or kasha)
1/2 c. walnuts
1/2 c. raw cashews
1/2 c. pecans
1/2 c. raw almonds
1/2 c. raw or dry roasted sunflower seeds
1/2 c. unsweetened coconut flakes
2 c. old-fashioned oatmeal

Mix all together in a large bowl.

In a glass 1-cup measuring cup, stir together:
3 T. coconut oil, melted (or 1/4 c. vegetable oil)
1/4 c. Agave Nectar
2 T. maple syrup

Heat this mixture in the microwave until warmed and the coconut oil is melted. Add it to the nut/oat mixture and coat evenly. Place mixture on a jelly roll pan. Bake in 300F oven for 30-40 minutes, stir with a wooden spoon every 10-minutes (or so). Cool and store in an air-tight container in the refrigerator.

Makes 5.5 to 6 cups. A serving is 1/4-cup.

A 1/4-cup serving is one-half a protein block, 3-1/2 fat blocks, and 1-1/2 carb. blocks. Have this with 3/4-cup yogurt and one block of added protein for a great and balanced 3-block breakfast.


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clipped on: 03.25.2010 at 06:02 pm    last updated on: 03.25.2010 at 06:02 pm

RE: I really want to like tofu, but... (Follow-Up #21)

posted by: pink_warm_mama_1 on 03.25.2010 at 11:57 am in Cooking Forum

A simple recipe - with yummy results. First of all, as others have mentioned, try to gently get as much water out of a slice as you can. Put some canola or olive oil in an iron pan, and heat. Add the sliced tofu and sprinkle with soy sauce and nutritional yeast. When crisp, turn slices over. Add more soy and yeast if you desire. When crisp, place on a whole wheat roll with a touch of mayo, then some slices of avocado,some sprouts or pieces of romaine. Enjoy!


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clipped on: 03.25.2010 at 05:54 pm    last updated on: 03.25.2010 at 05:55 pm

RE: Something that can be put together quickly? (Follow-Up #8)

posted by: althetrainer on 03.05.2010 at 04:56 pm in Cooking Forum

I have a meatloaf cooking in my crock-pot as I type; the easier/quickest crock-pot dish I had ever made; it came from the users manual of my Rival crock-pot.

Magic Meat Loaf

2 lb ground beef
2 eggs
2/3 C quick cooking oats
1 pkg dry onion soup mix
1/2 C ketchup

Reserve 2 TBSP ketchup. Combine ground beef, eggs, oats, soup mix and remaining ketchup. Shape into a loaf. Put in crock-pot. Top with remaining ketchup. Cover; cook on low 8 to 10 hrs (High: 4 - 6 hrs). Maybe doubled for 5 quart pot. 8 servings.

Cal: 337
Pro: 23G
Fat 21 G
Carb 11 G
Chol: 128 mg
sodium: 636 mg

We have tried this recipe; both the big and little boys liked it. I didn't. Too much sodium and too little fibers. So I tweaked it a bit; the two boys now love it!

Instead of using dry onion soup mix I season the meat loaf with salt, sugar, and pepper. Depends on my mood, I often add various types of herbs and spices i.e. fresh chopped ginger root, minced garlic, fresh parsley, fresh green onion, sage, basil, cumin, and any other Italian seasonings into it.

To increase fibers and to make it a more nutritious meal, I chop up a couple stalks of celery, grate carrots, chop onion, sometimes even a bit of nuts/seeds to mix into the meatloaf.

I use 1/2 C of quick oats, 2 eggs, and ketchup. You can use other gravy and sauce but my two boys love ketchup; that's a must-have with the meatloaf. I put less ketchup in the meat and more on top of the loaf so if I don't feel like eating the ketchup, I just scape it off with my knife.

Another quick meal I often make is fish cakes. It's also a good way to use up the leftover mashed potatoes. Season mashed potatoes with salt and pepper and any other spices you like. Mix in some quick oats, beat in an egg, and add a can of salmon/tuna until well blended. Grill or bake or pan fry. They always turn out good. Go very well with any salads.

Al


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clipped on: 03.05.2010 at 08:02 pm    last updated on: 03.05.2010 at 08:03 pm

RE: Something that can be put together quickly? (Follow-Up #7)

posted by: lowspark on 03.05.2010 at 04:22 pm in Cooking Forum

Baked chicken. Put the chicken parts in a pan, pour in a can o' beer. Sprinkle with garlic powder, s&p, or whatever spices you like. Bake for an hour. Make some rice to go with it. Total prep time = 5 minutes. You can make a salad to go with when you get home. Or skip the rice, just put some stuffing (stove top or the prepackaged in a bag) in the bottom, mixed with a can of cream o' soup and put the chicken on top of that.

Baked fish. Top with panko mixed with appropriate spices. Sit fish filets in a pan with white wine mixed with lemon or lime juice. Bake however long according to the thickness of the fish. Serve with rice & salad.

Mish mosh (aka May's Deluxe Dinner): Boil noodles. Throw in some browned ground beef and sauted onions. Throw in whatever frozen veggies you have on hand - chopped broccoli, chopped spinach, corn, peas, or whatever. Throw in some tomato sauce and spices or premade spag sauce. Maybe some shredded cheese. Mix it all up & bake.

Another idea: burgers. Sit down while they cook, just get up to flip 'em. Everyone fixes their own bun.

Wishing your husband a speedy recovery!


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clipped on: 03.05.2010 at 08:01 pm    last updated on: 03.05.2010 at 08:01 pm

RE: Something that can be put together quickly? (Follow-Up #6)

posted by: angelaid on 03.05.2010 at 04:11 pm in Cooking Forum

Good old standby:

No Peek Casserole

From Anne @ The KT Recipe Exchange This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal.

No Peek Casserole
2 lbs stew meat (I use 3 lbs)
1 can Campbell's Chicken Mushroom Soup
1/2 cup Ginger Ale
1 pkg Lipton Onion Soup Mix
1 4 oz jar mushrooms, drained (optional)

Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

I add garlic, a chopped onion and use real mushrooms.


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clipped on: 03.05.2010 at 08:00 pm    last updated on: 03.05.2010 at 08:00 pm

RE: Something that can be put together quickly? (Follow-Up #4)

posted by: sushipup on 03.05.2010 at 03:47 pm in Cooking Forum

Try this. It only requires slicing an onion. Sliced onion, hunk-o-beef (chuck is good), S&P, mashed garlic, 1 cup of red wine, in crock pot for a few hours.

Great for french-dip style sandwiches, or as a pot roast.


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clipped on: 03.05.2010 at 07:59 pm    last updated on: 03.05.2010 at 07:59 pm

RE: Something that can be put together quickly? (Follow-Up #3)

posted by: lisazone6_ma on 03.05.2010 at 03:46 pm in Cooking Forum

My MIL wasn't the best cook, but she made something she called company casserole that wasn't bad. Boil egg noodles, brown hamburger with onion and green pepper, mix noodles, hamburger mixture and spaghetti sauce (she always used jar sauce), then layer it with cream cheese, ricotta, and cottage cheese mixed together, then bake at 350 until heated thru. Everything's basically already cooked. And you can leave out the pepper and onion if the chopping is too much (maybe you can use the frozen stuff instead? This isn't exactly gourmet fare!!) and you can use all or only one of the cheeses as well. It's pretty filling, which is why I think she made it as she had 7 kids to feed, and you can make it ahead and it freezes fine.

Lisa


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clipped on: 03.05.2010 at 07:58 pm    last updated on: 03.05.2010 at 07:58 pm

RE: Do you freeze baby spinach? (Follow-Up #1)

posted by: lindac on 03.05.2010 at 11:17 am in Cooking Forum

I am sure you could cook and freeze them successfully....but why? If you would cook that whole bag it would only serve about 4.
I love "wok-ed" spinach.
Wash the spinach....shake dry....don't spin.
Heat a wok hot hot....add about 1 T olive oil and a clove of grated garlic add the spinach and another T. of EVOO and toss and cook until all is wilted....no more than 3 minutes...
Turn off heat and squeeze 1/2 a lemon over it and sprinkle with grated parmesan or romano cheese..
You can also add sesame seeds while tossing and dress with lemon and a few drops of toasted sesame oil.
Yum...


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clipped on: 03.05.2010 at 07:52 pm    last updated on: 03.05.2010 at 07:52 pm

RE: Grainlady, some questions (Follow-Up #5)

posted by: grainlady on 09.22.2008 at 03:22 pm in Money Saving Tips Forum

Sherry,

I really don't spend much time cooking and baking. I'm too busy doing other things.... I don't spend much time with meal preparation because we use whole foods and follow a simple menu plan, and I rarely spend more than 20-30 minutes preparing a meal, if I can help it (LOL), and nothing is very complicated.

Breakfast today was 1 toasted Oat Farl each (a homemade scone-type bread - from the freezer), half a banana, 1 slice "breakfast meat" (a locally-prepared item similar to Canadian Bacon), smoothie (made with homemade kefir, pomegranet and blueberry juice - made from a frozen concentrate, flaxmeal, and a powdered supplement). Lunch was 8-10 almonds, cottage cheese, Very Veggie Juice (similar to V-8) and an apple. No cooking.

My basic menu plan:
- Monday: Big Meal (usually a large portion of meat - roast beef, baked chicken, turkey breast, meatloaf... which provides for several other meals, soup base, sandwich meat, etc., during the week, as well as food in the freezer)

- Tuesday: Leftovers from Mon. - may, or may not, take on the same form as that meal.

- Wednesday: Stir-fry (usually includes some foods prepared either on Mon. and/or Tues.)

- Thursday: International (for lack of a better name - pasta, Mexican... uses very little amounts of meat)

- Friday: Vegetarian

- Saturday: Soup and/or Sandwich

- Sunday: Pizza or Meal-type salad

I actually cook very little because I cook once and use it for many meals, so it's easy to choose foods already prepared and in the freezer. Three to five hours a week is spent making bread and other baked goods, and much of that time is spent doing other things while the dough raises. I use a bread machine for making the dough, so it does the work. Milling wheat takes 5-10 minutes, depending on how many different grains/seeds/beans I mill.

I see commercial cake mix as a homemade convenience food. The baked cake is NOT purchased ready-made at the store, it's made at home (homemade). According to the dictionary.... 1. Made OR prepared in the home 2. Made by oneself.

I'm not going to get overly concerned about it one way or another. I wouldn't say using commercial flour falls short of being "homemade" since I mill my own flour. Using a pre-packaged mix isn't any less "homemade" than using the same commercial ingredients, but they are measured individually instead of pre-measured and mixed in the cake mix. All were MADE or PREPARED at home.

As I've studied food and nutrition, it's really simple to find evidence of the benefits of whole foods, like whole grains, vegetables and fruits. Chemicals, flavor enhancers (like MSG which the FDA says isn't safe for children), preservatives, extenders (like soy - one of the most toxic and highly processed foods ever used AS a food), high amounts of processing, high fructose corn syrup, just doesn't seem to get any support for improving nutrition.

You just don't see a lot of advertisement for the simpler forms of whole foods, like using wheat at home... But all of us know which bread "helps builds bodies 12 ways".

BTW, "Wonder Bread" was a government program to "enrich" white bread. Funny, they removed nearly all the fiber, wheat germ, 25 vitamins, minerals and proteins by milling and bleaching flour (another unnecessary food hazard) - the result was diseases like beriberi and pellagra from white flour that had all the nutrition removed. So the government decided to add back just enough vitamins in the form of unnatural chemicals and inorganic minerals (12) to enrich the flour.

Early in the 20th century, Dr. Harvey Wiley, the first head of what is now the FDA tried to make white flour illegal. The evidence that white/bleached flour was unhealthy was easy to trace to any number of conditions and illnesses.

-Grainlady


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clipped on: 03.01.2010 at 07:03 pm    last updated on: 03.01.2010 at 07:04 pm

RE: baking in bread machine using spelt flour? (Follow-Up #1)

posted by: grainlady on 02.21.2010 at 07:55 am in Cooking Forum

I don't know about spelt being "healthier", because there are health benefits to consuming whole grains in general, and all whole grains have their redeeming qualities over refined flour. I only use freshly-milled spelt because that's the only way to get all the nutrients available in the grain - Fresh Is Best.... I use a large variety of freshly-milled grains/seeds/beans in baked goods.

This link will give you a nutritional comparison:
http://whfoods.org/genpage.php?tname=dailytip&dbid=148&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed

Spelt is a little lower on the glycemic index of foods than wheat, probably because it hasn't been hybridized like wheat has and it has a higher protein level than wheat.

Spelt is the ancient form of our modern red wheat varieties, while kamut is the ancient form of durum wheat (used for pasta/noodles). Spelt has a great nutritional profile and is often easier to digest for some people who find wheat difficult to digest.

I like to feed my sourdough starter spelt flour because it is higher in carbohydrates than wheat flour.

I use spelt (freshly-milled at home) mostly in baked goods like quick breads and cookies where I don't need a lot of gluten development. In fact, there are 100% spelt sugar cookies in the cookie jar this weekend. In bread recipes, I use spelt like I would other low-gluten flours (rye, barley, kamut, etc.), substituting it for 20-30 percent of the flour PLUS 1-2 T. vital wheat gluten, but there are plenty of recipes for 100% spelt bread.

Vital wheat gluten is unnecessary in 100% whole wheat bread because I mill grain that is 13.1% protein, which is more than enough gluten to get a high rise. Adding too much vital wheat gluten will make bread tough. There are benefits using a sponge method when making 100% whole wheat breads, over using the more modern quick method (straight- or direct-dough method). When making whole wheat bread in the Zo, I use a sponge of at least 2-1/2 hours, but generally an overnight sponge. The loaves are as high-rising and nearly as light in texture as any white bread. However, I never bake breads in the Zo.

The gluten level of spelt, and the type of gluten protein in spelt, is much different from wheat. Gluten in spelt is around 5,000 parts per million compared to wheat which begins at 50,000 parts per million and go up from there.

Gluten in wheat is like a sponge in your dough soaking up hydration, so when using spelt in a recipe designed for wheat flour, you will either use less liquid or more flour to get the correct hydration using spelt. The gluten in spelt also takes less time to develop, so not as much kneading is required.

If you like using spelt, I'd suggest the book "The Spelt Cookbook" by Helga Hughes. She uses wholegrain spelt flour and "white" spelt flour (with the bran and germ removed) in the book. For people who have difficulty digesting wheat (this doesn't include people who are gluten intolerant), you may find you can use sprouted spelt flour (link below), or other sprouted flours.

Recipe for a bread machine...

SPELT BREAD
(source: Bread Machines For Dummies - by Glenna Vance and Tom Lacalamita)

1-1/2# loaf with changes for 2# in (----)

3/4 c. (1 c. + 1 T.) water
2 T. (3 T.) vegetable oil
2 T. (3 T.) sugar
1 t. (1-1/2 t.) salt
3 c. (4 c.) spelt flour
2-1/4 t. (1 T.) Active Dry Yeast

1. Have all the ingredients at room temperature.
2. Place the ingredients in the pan in the order listed.
3. Select a Basic, White, or Normal cycle and a medium crust color. Press Start.

Variation: You can make a cinnamon raisin bread with this recipe by adding 2 t. of cinnamon and 3/4 c. raisins to the 1-1/2-pound loaf. If you are making the 2-pound loaf, use the same amount of cinnamon but increase the raisins to 1 c. Be sure the raisins are a bit dry or they will disintegrate in the bread.

-Grainlady

Here is a link that might be useful: Summers Sprouted Flours


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clipped on: 03.01.2010 at 06:07 pm    last updated on: 03.01.2010 at 06:08 pm

RE: good recipes for sweet mini peppers (Follow-Up #5)

posted by: trudy on 02.06.2010 at 09:44 am in Cooking Forum

Since there are just the two of use to cook for the mini belles are just the right size to cut up two of the peppers. Saute with some onion and put into scrambled eggs. It just seems such a waste to cut up a whole pepper for a small amount, because by the time I go back to use the pepper its just not a fresh.

We grew mini belle peppers last year. They were really good, didnt take up much room in the garden and the plants were loaded with peppers.

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clipped on: 02.08.2010 at 06:00 pm    last updated on: 02.08.2010 at 06:00 pm

RE: good recipes for sweet mini peppers (Follow-Up #1)

posted by: lindac on 02.04.2010 at 07:42 pm in Cooking Forum

I slice them up and slice some sweet onion and slice up some garlic and fry them all in olive oil and serve with crusty French bread as a side to something like a steak or roast chicken.
The smell of those peppers and onions frying will bring hungry people from far and wide knocking on your door!
Linda C

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clipped on: 02.08.2010 at 05:59 pm    last updated on: 02.08.2010 at 05:59 pm