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Whole Grains Every Day Every Way

sawinsor's picture

I chose this book by Lorna Sass because I've been telling myself for months to include more grains in my menu planning. And of course I haven't. This project is just the motivator I need - I'm going to be a walker this time.

sbreckenridge's picture

(post #67177, reply #1 of 44)

I'm looking forward to reading your project...I actually helped Lorna develop a few of the recipes in there and I just got my copy the other day. I'm looking forward to trying a bunch of things from it.

Biscuit's picture

(post #67177, reply #2 of 44)

Oooooo - great choice!  I look forward to hearing all about it.  We love grains in this house and I rarely take the time to get outside my comfort zone of barley and rice (in all forms).  There's this terrific cold salad I love for the summer that uses wheatberries that we adore.


This one I will definitely be following.


I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

sawinsor's picture

(post #67177, reply #3 of 44)

I'm looking forward to the project - already have my first recipe picked out. We eat a lot of farro - as well as rice and bulgur - I really want to expand my knowledge.

Adele's picture

(post #67177, reply #4 of 44)

Great!  Another person that can help me when I get to the grains in my book.  Love it.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

sawinsor's picture

(post #67177, reply #5 of 44)

I'm fairly new to CooksTalk and am slowly learning about the various posters. Are you writing a cookbook?

Adele's picture

(post #67177, reply #6 of 44)

Sorry- meant the book that I'm doing for the project:  Rose's Melting Pot.  I went nearly insane trying to write a recipe for a cooking contest a long time ago, I couldn't imagine doing a whole cookbook.  LOL


Welcome if I didn't say so before! 


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

sawinsor's picture

(post #67177, reply #7 of 44)

I am enjoying this message board and slowly getting a feel for the regular participants. My question and your answer made me realize how new I am.....is there a thread from the past where you all introduced yourselves and got to know one another?

MadMom's picture

(post #67177, reply #8 of 44)

People came here at various times, and we got to "know" one another through our posts.  Some of us were lucky enough to meet people at one or more of the various CT fests held around the country.  This is a great group.


As a newbie, you might want to post an introduction, which will help all of us get to know you better...and definitely fill out your profile if you haven't yet.  No need to be too specific, but Jean needs your birthday (no year) and sometimes it helps when you're asking about availability of ingredients to know where you live.




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
sawinsor's picture

(post #67177, reply #10 of 44)

Thanks for the advice - I have filled in my profile but here's a bit more.
I taught in Alaska before I retired and moved back to Eugene, OR. I usually taught in small communities - one was so small that the only fresh produce they received in nine months was carrots! Needless to say, I enjoy the bounty of Oregon. Since moving, I have taken many cooking classes and love to try new dishes. Luckily, my husband is not a picky eater and enjoys the experiments also.
How do I find out if there are CT Fests in this area - sounds great.

MadMom's picture

(post #67177, reply #11 of 44)

There is a whole folder titled "CT Get-Togethers" which is used to talk about upcoming fests, those which have just happened, etc.  We've had several fests in Vancouver, BC, which isn't too far from you.  Also some in Seattle., and one in Washington DC.  I think people have gotten together in Toronto also, and there was a fest in Madison, WI.  I'm sure I'm leaving some out.  We have a "minifest" whenever a CTer comes to town, it seems.  We just had one in NC when courgette (Mo) was spending a week with her family at the beach not too far from here.  She and Wolvie and I met in Chapel Hill and had a wonderful day shopping and eating.  If you ever get over this way, you are encouraged to give one of us a call.  I've been known to fly to Vancouver on occasion, and attended the fests in Seattle.  It's fun meeting other CTers and putting faces to names. 



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!


Edited 4/2/2007 2:56 pm ET by MadMom

Biscuit's picture

(post #67177, reply #12 of 44)

Okay - not to go off on a tangent but - You live in Eugene!  Very cool!  Our dear, lovely, wonderful cousin lives in Eugene, and she happens to be my son's god-mother.  We see them as often as possible.  They are so terrific! 

I'm not mean - you're just a sissy.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

sawinsor's picture

(post #67177, reply #13 of 44)

Great - if you're ever in the neighborhood the wine is always chilled.

SallyBR1's picture

(post #67177, reply #9 of 44)

Ha! Another marathon I will be following very closely!

Great choice, I've been opening my horizons with whole grains in cooking

 


 


"You don't scare me. I've got a Jack Russell and he is the Chief"

sawinsor's picture

(post #67177, reply #14 of 44)

I just finished my first recipe - bulgur and lamb kibbe (pg 190). I cooked it in a baking dish as they suggested, rather than try any of the variations ( burgers, meatballs). The only deviation from the recipe - I didn't coarsely chop the pistachio's, the pkg from TJ's was small enough - and I just forgot til it was too late. The kibbe was very tasy - moist and flavorful. I served the slices in pita with a yogurt, parsley, garlic sauce. As I was finishing the dish, it dawned on me that I didn't have good side dishes to go with it....any ideas?
If this recipe is any indication, I'm going to enjoy cooking from this book.

sawinsor's picture

(post #67177, reply #15 of 44)

I made my second recipe last night and while it was very tasty I'm rather ashamed of myself for not exactly following the recipe - which is Wheat Berry Salad with Aples and Mint (pg 139). I thought I had enough wheat berried but was about 1/4 cup short. I was unable to get to the store so also made the following changes: a: used orange juice that wasn't fresh squeezed, b: my mint was frozen and also only enough for the dressing, c: my hazelnuts were rancid (I hadn't opened the package but also hadn't refrigerated them - I'll know better next time!) so I used roasted sunflower seeds. We enjoyed the salad but next time I'm going to be better prepared. Heck, I feel like one of my ex-students who hadn't prepared for class!!

DeannaS's picture

(post #67177, reply #16 of 44)

Not madmomming is so hard, isn't it? Ah well. Live and learn.

I'm not much of a mint fan, and it seems like lots of whole grain dishes have mint in them. I wonder why that is.

"As for butter versus margarine, I trust cows more than chemists." - Joan Dye Gussow

MadMom's picture

(post #67177, reply #17 of 44)

I hear you.  A lot of the dishes in Sally's book have olives, and although I'm okay with the green ones or stuffed ones, don't care for black or kalamata (sp?) so will probably bypass those.  Still, some of my favorite comfort foods have olives, so maybe...



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

soupereasy's picture

(post #67177, reply #18 of 44)

I made something recently that called for black Greek olives. Michael found some at the market and even though I would sit here and tell you that I don't like black olives I really liked them. So much in fact that he went back and bought some more. He also came back with some Kalamatas. I won't eat the Kalamatas.

sawinsor's picture

(post #67177, reply #19 of 44)

My third recipe - with no deviations!! It was Roasted Brown Rice Pilaf Scented with Leeks (pg 204). It was a very simple pilaf that was very tasty - I served it with garlicky sauteed shrimp and asparagus. It's so nice to find a recipe that is easy and good - and looks good too.
I'm not sure if I actually followed the recipe - the main direction is to cook it on the stove top and the second is to bake it in the oven.....which I did.

Has anyone cooked Job's Tears? It is one of the grains in the book, and so far I haven't been able to find it.

Risottogirl's picture

(post #67177, reply #20 of 44)

I'm not sure if I have eaten Job's Tears, but I think I have had an alcoholic beverage made from it :)


It wasn't something I would seek out again :)



Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay


Edited 4/19/2007 11:49 pm ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

sawinsor's picture

(post #67177, reply #21 of 44)

Guess I'll stick to my red wine. By the way, did you choose your screen name because you love making and eating risotto? Which is my new comfort food.

Risottogirl's picture

(post #67177, reply #22 of 44)

Risotto is sort of a default quick dinner for us, mainly because I always have the ingredients on hand to make some version of it and SO loves it - he would eat it every day if he had a choice. It is one of the few things that I won't eat leftover, though...unless it is cold, or made into cakes. SO just nukes it...blech!


Probably a couple of choices for a screen name were taken and Risottogirl wasn't.


Water is a great ingredient to cook with, it has such a neutral flavor


Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

sawinsor's picture

(post #67177, reply #23 of 44)

I tried another recipe last night and we both enjoyed it. I made the vegetarian version of barley, beef, and mushroom soup (pg 120). Instead of vegetable broth I used chicken broth - and did not add the dill because I forgot to buy some. Dried mushrooms and their soaking liquid are not in my other barley mushroom soup recipes - they really enhanced the flavor. In fact this will now be my primary recipe.

sawinsor's picture

(post #67177, reply #24 of 44)

I tried a new recipe tonight millet with gingered beets and orange (pg 218). I have not cooked millet before and the preparation was interesting - browning the grain til it begins popping and browning, then adding boiling water and cooking til done. The combination of orange juice, grated ginger, beets, and millet was interesting - I enjoyed it, but I'm still debating how much. DH thought it was very good.

sawinsor's picture

(post #67177, reply #25 of 44)

Another tasty recipe. "curried alijira rice pilaf with cashews and peas" (pg 205) I did not have kalijiri rice so used the suggested grain exchange (brown basmati). I cooked the rice earlier in the day - it was a nice, speedy recipe. I served it with a dahl from a little cookbook written by a friend. My house still smells of curry powder - on of life's great aromas. We will be eating this often.
I'm following Sass's idea of a "grain bank" - cooking more than I need then freezing the remains for quick future meals.

sawinsor's picture

(post #67177, reply #26 of 44)

I made the Brown and Wehani Rice Casserole with Tomatoes and Feta (pg 209) last night. Luckily, it said one "can use most any grain to make this versatile Mediterranean dish". I say luckily because I could not find Wehani rice - I used Lundburg Wild Blend - which consists of long grain brown rice, sweet brown rice, whole grain Wehani and whole grain Black Japonica rice. We enjoyed the combination of ingredients (how can a dish not be good that includes feta and nicoise olives!) and plan on having it often. I served it with sauteed snapper fillets and fresh zucchini.

sawinsor's picture

(post #67177, reply #27 of 44)

An additional comment on this very good recipe. I reheated it last night for dinner - the flavors had a chance to get to know each other and it was even tastier than the first night.

spgirl's picture

(post #67177, reply #28 of 44)

Could you please your recipes. Thanks.

sawinsor's picture

(post #67177, reply #29 of 44)

Did you mean "post"?
Stephanie

spgirl's picture

(post #67177, reply #31 of 44)

yes, please post. Thank you.