by Emily Holt
Health Benefits:
Oats are high in fiber. They are rich in both soluble and insoluble fiber. The soluble fiber in oats is beta-glucan which is effective in lowering blood cholesterol (one of the most common benefits of eating oats).
Oats are a great source of protein. Oat protein is almost the same in quality to soy protein (which has been shown by the WHO to be equal to meat, milk, and egg protein). The amount of protein of the hull-less oat kernel (oat groats) ranges from 12-24%, which is the highest among any of the cereal grains.
Oats are a valuable source of energy. They provide a slow release of energy over the morning because they are rich in complex carbohydrates–which reduces the desire to snack on quick-energy, sugar-based foods (translation: you can lose weight because you will eat less, stay full longer, and not snack on junk food!).
Oats are low in fat and contain no cholesterol.
Oats are a high source of vitamin B1.
Oats help to prevent heart disease and a variety of cancers.
Oats might help reduce cholesterol and blood sugar levels and control appetite by causing a feeling of fullness. Oat bran might work by blocking the absorption from the gut of substances that contribute to heart disease, high cholesterol, and diabetes.
Oat bran and whole oats are used for high blood pressure; high cholesterol; diabetes; and digestion problems including irritable bowel syndrome (IBS), diverticulosis, inflammatory bowel disease (IBD), diarrhea, and constipation. They are also used for preventing heart disease, gallstones, colon cancer, and stomach cancer.
Use Oatmeal for Heartburn, even when Pregnant. Put a teaspoon of dry oatmeal in your mouth. Natural salivation will moisten it. Then swallow. Within a few seconds you can tell it is working. Additionally, this can be used and is effective even if you're pregnant. I have never seen this in any suggested uses for oatmeal. It seems to be a "well-guarded" secret.
Other Benefits:
Oats are a natural anti-depressant. In fact they are used to help treat depression.
Oats soothe the nerves and reduce stress. They are also used to help treat anxiety and nervous disorders.
Cooked oats help relieve fatigue.
Raw oats can be used to help relieve constipation.
Oats have a soothing effect on skin and are therefore used to help soothe skin conditions such as eczema, psoriasis, measles, chicken pox, and are also used in many cosmetic products.
Wednesday, April 27, 2011
Oats
by Emily Holt
Storing Your Oats:
Store your oats in a cool, dark, dry location.
Store oats in an air tight, opaque container. You can use mylar bags, food grade buckets, or cans.
You can use either oxygen absorbers or Diatomaceous Earth (see the information on wheat storage for more information about DE) to protect against a critter infestation.
Properly stored oats will have a shelf life of at least 30 years.
An interesting fact about oats… unlike many foods, oats are nutritionally the same* regardless of which form they are in. This is because each form still has the endosperm, germ, and bran in tact (they apparently cannot be separated in oats). So feel free to make your oat choices based upon which texture, flavor, and price you prefer. They’re all healthy for you.
Whole Oats:
Whole oats are just what the name says… it’s the whole oat, hull and all. The outer hull is hard and really should be removed before it’s ready for human consumption. About the only thing you could do (eating-wise) with unhulled oats is to sprout them and use them that way, but we won’t go into that process here and now (you can always look it up on the internet if you really want to give it a try). Otherwise, this form of oat is mainly for the animals.
Oat Groats:
Oat groats are the whole oat grain, minus the hard outer hull. For human consumption, this is the most “whole” an oat gets. The hull has been removed, but the outer bran layer is still left in tact. They look kind of like brown rice or wheat berries, and although they are typically processed further, you can eat them at this stage. They are said to have a sweet and nutty flavor with a moist but chewy texture. The only downside is that they take a while to cook.
To cook oat groats:
-Stove top: Use a 1:3 ratio (groats to water). Bring the water (with a dash of salt) to a boil. Add the groats, lower the heat, and simmer, covered for about 45-50 minutes or until the liquid is absorbed and the oats are tender. Remove from the heat and let stand for about 10 minutes. Fluff with fork and serve, garnished to your liking.
-With a rice cooker: You can cook oat groats the same way you would white rice, with a ratio of 1:2 or 1:3 of groats to water… depending on your preference. You may want to start with a 1:3 ratio and just drain of any excess water when the groats are done to your liking. The groats will take approximately one hour to cook.
-Tip: Also try toasting your oat groats for approximately 5 minutes (until a shade darker) in a saucepan over medium high heat prior to cooking them. This will bring out a new level of flavor.
Uses for oat groats:
Most commonly, people cook them up and use them in place of rolled oats oatmeal at breakfast with some fresh fruit cut on top. You can also use them to add to soups, a stir-fry, or a salad (try replacing the water with stock for a little more savory flavor).
Steel-Cut Oats:
Steel-cut oats (sometimes called ‘pinhead oats’) are essentially cut up oat groats. They are made by passing groats through steel cutters which chop each one into smaller pieces (hence the name).
To cook steel-cut oats:
Using a 3:1 ratio of water to oats, bring the water to a boil and then stir in the steel-cut oats with a pinch of salt. Bring back to a boil and then turn down the heat to medium-low. Simmer, uncovered, for 20-30 minutes (depending on how cooked or chewy you want your oats), stirring every few minutes to make sure it doesn’t burn on the bottom. Remove from the heat when desired consistency is reached and garnish according to your tastes and preferences with things such as: cinnamon, honey, maple syrup, fresh (or dried) fruit, extra milk for creaminess, toasted nuts, etc. You can store leftovers in the fridge for up to 1 week (just microwave it to reheat). (Directions courtesy of thekitchn.com)
Uses for steel-cut oats: You’d generally use these as a nice hearty breakfast.
Old-Fashioned/Rolled Oats:
Old-fashioned/rolled oats are made by steaming groats and flattening them with a roller. They are flat and oval shaped. The fact that these are steamed in their process means they have been partially cooked, which is one factor in reducing their overall cooking time at home (plus the fact that they are more thin).
To cook old-fashioned oats: Using a 2:1 ratio of water to oats, bring the water to a boil with a dash of salt. Stir in the oats and cook for about 5 minutes over medium heat, stirring occasionally.
May also be cooked in the microwave by combining all ingredients in a microwave safe bowl and cooking on HIGH for 2-3 minutes. Stir before serving.
Uses for old-fashioned oats:
Obviously oatmeal is a common use. Rolled oats are also good in cookies, breads, muffins, meatloaf, stuffings, etc.
Quick Oats:
These are essentially the same as old-fashioned oats, except that instead of starting with the oat groat, this process starts with the steel-cut oats that are put through the same process as the old-fashioned oats. The smaller size makes them cook quicker, but everything else is the same.
To cook quick oats: Generally using a 2:1 ratio of water to oats (although you may want to add slightly more water), bring the water to a boil with a dash of salt. Stir in the oats and cook for about 1 minute over medium heat, stirring occasionally.
May also be cooked in the microwave by combining all ingredients in a microwave safe bowl and cooking on HIGH for 1-2 minutes. Stir before serving.
Uses for quick oats:
Most commonly used for a quick bowl of oatmeal in the morning. These can also pretty much be used anywhere that old-fashioned oats are used. They are generally interchangeable.
Instant Oats:
These are also made similar to the old-fashioned oats, except that they are steamed longer and rolled more thinly. Generally the more you process a food, the less nutritious it becomes, so if you’re looking for nutritional value, I would stick with one of the other forms of oats… although there is no proof that these are less nutritious (so don’t feel bad if you like them!).
To cook instant oats:
Anyone? Anyone? I couldn’t find a generic “how to” for this. It’s basically the same as Quick Oats, but faster, right? Well, you will pretty much always have to buy this is some sort of package form, so just follow the directions on the package. How’s that for a wimpy answer?
Uses for instant oats:
This is commonly used for instant ‘porridge’. You cannot use this interchangeably with old-fashioned or quick-cooking oats in recipes. Since it has already been cooked and dried, it can turn your recipe into a gummy mess.
Oat Flour:
Oat flour is simply oats ground down into flour. It’s interesting to note that oat flour has a longer shelf-life than wheat flour because of the natural preservatives found in oats, so adding a little bit of oat flour to your bread can help improve it’s shelf life.
To make oat flour:
Many wheat grinders will also process rolled oats as well to give you oat flour that way. If you do not have a wheat grinder (or yours won’t process rolled oats), you could also use a food processor or even a blender. Simply place rolled oats in your food processor and process until the oats reach a flour consistency. Sift out any large particles if needed.
Uses for oat flour:
Can be used for a thickener in soups and stews. You can also replace part of the wheat flour in a recipe with oat flour (only replace up to about 1/3 of the wheat flour with the oat flour since oat flour does not have gluten and your baked goods will not rise properly if you replace too much of the wheat flour).
Well, I hope you enjoy your oats! And here’s a challenge for ya… give one of these types of oats a try that you’ve never tried before. You never know what you may end up liking!
Some people don’t like the texture of oatmeal, but oats themselves can be used in other dishes. When ground up in a food processer, oats become oat flour, a great substitution for all-purpose flour in recipes. Not only does oat flour offer more nutrients than white flour, but it has less calories, too (120, compared with 152 in a one-third-cup serving). It also works well in recipes that call for grains as a thickening or binding agent, such as meatloaf, meatballs, homemade burger patties, casseroles, chili, and so forth. Oats are a useful replacement for bread crumbs and a good coating for prefried foods as well.
***Note: If you want to get technical on the benefits of eating oats, the more processed varieties (rolled oats, quick oats, and instant oats) will have a higher effect on your glycemic response thereby causing insulin and sugar levels to rise and eventually fall as well. But honestly, we’re talking about a minimal effect. So yes, TECHNICALLY the oat groats, and steel-cut oats are going to be better for you, but the difference is so small that I wouldn’t really give it a passing thought.
Storing Your Oats:
Store your oats in a cool, dark, dry location.
Store oats in an air tight, opaque container. You can use mylar bags, food grade buckets, or cans.
You can use either oxygen absorbers or Diatomaceous Earth (see the information on wheat storage for more information about DE) to protect against a critter infestation.
Properly stored oats will have a shelf life of at least 30 years.
An interesting fact about oats… unlike many foods, oats are nutritionally the same* regardless of which form they are in. This is because each form still has the endosperm, germ, and bran in tact (they apparently cannot be separated in oats). So feel free to make your oat choices based upon which texture, flavor, and price you prefer. They’re all healthy for you.
Whole Oats:
Whole oats are just what the name says… it’s the whole oat, hull and all. The outer hull is hard and really should be removed before it’s ready for human consumption. About the only thing you could do (eating-wise) with unhulled oats is to sprout them and use them that way, but we won’t go into that process here and now (you can always look it up on the internet if you really want to give it a try). Otherwise, this form of oat is mainly for the animals.
Oat Groats:
Oat groats are the whole oat grain, minus the hard outer hull. For human consumption, this is the most “whole” an oat gets. The hull has been removed, but the outer bran layer is still left in tact. They look kind of like brown rice or wheat berries, and although they are typically processed further, you can eat them at this stage. They are said to have a sweet and nutty flavor with a moist but chewy texture. The only downside is that they take a while to cook.
To cook oat groats:
-Stove top: Use a 1:3 ratio (groats to water). Bring the water (with a dash of salt) to a boil. Add the groats, lower the heat, and simmer, covered for about 45-50 minutes or until the liquid is absorbed and the oats are tender. Remove from the heat and let stand for about 10 minutes. Fluff with fork and serve, garnished to your liking.
-With a rice cooker: You can cook oat groats the same way you would white rice, with a ratio of 1:2 or 1:3 of groats to water… depending on your preference. You may want to start with a 1:3 ratio and just drain of any excess water when the groats are done to your liking. The groats will take approximately one hour to cook.
-Tip: Also try toasting your oat groats for approximately 5 minutes (until a shade darker) in a saucepan over medium high heat prior to cooking them. This will bring out a new level of flavor.
Uses for oat groats:
Most commonly, people cook them up and use them in place of rolled oats oatmeal at breakfast with some fresh fruit cut on top. You can also use them to add to soups, a stir-fry, or a salad (try replacing the water with stock for a little more savory flavor).
Steel-Cut Oats:
Steel-cut oats (sometimes called ‘pinhead oats’) are essentially cut up oat groats. They are made by passing groats through steel cutters which chop each one into smaller pieces (hence the name).
To cook steel-cut oats:
Using a 3:1 ratio of water to oats, bring the water to a boil and then stir in the steel-cut oats with a pinch of salt. Bring back to a boil and then turn down the heat to medium-low. Simmer, uncovered, for 20-30 minutes (depending on how cooked or chewy you want your oats), stirring every few minutes to make sure it doesn’t burn on the bottom. Remove from the heat when desired consistency is reached and garnish according to your tastes and preferences with things such as: cinnamon, honey, maple syrup, fresh (or dried) fruit, extra milk for creaminess, toasted nuts, etc. You can store leftovers in the fridge for up to 1 week (just microwave it to reheat). (Directions courtesy of thekitchn.com)
Uses for steel-cut oats: You’d generally use these as a nice hearty breakfast.
Old-Fashioned/Rolled Oats:
Old-fashioned/rolled oats are made by steaming groats and flattening them with a roller. They are flat and oval shaped. The fact that these are steamed in their process means they have been partially cooked, which is one factor in reducing their overall cooking time at home (plus the fact that they are more thin).
To cook old-fashioned oats: Using a 2:1 ratio of water to oats, bring the water to a boil with a dash of salt. Stir in the oats and cook for about 5 minutes over medium heat, stirring occasionally.
May also be cooked in the microwave by combining all ingredients in a microwave safe bowl and cooking on HIGH for 2-3 minutes. Stir before serving.
Uses for old-fashioned oats:
Obviously oatmeal is a common use. Rolled oats are also good in cookies, breads, muffins, meatloaf, stuffings, etc.
Quick Oats:
These are essentially the same as old-fashioned oats, except that instead of starting with the oat groat, this process starts with the steel-cut oats that are put through the same process as the old-fashioned oats. The smaller size makes them cook quicker, but everything else is the same.
To cook quick oats: Generally using a 2:1 ratio of water to oats (although you may want to add slightly more water), bring the water to a boil with a dash of salt. Stir in the oats and cook for about 1 minute over medium heat, stirring occasionally.
May also be cooked in the microwave by combining all ingredients in a microwave safe bowl and cooking on HIGH for 1-2 minutes. Stir before serving.
Uses for quick oats:
Most commonly used for a quick bowl of oatmeal in the morning. These can also pretty much be used anywhere that old-fashioned oats are used. They are generally interchangeable.
Instant Oats:
These are also made similar to the old-fashioned oats, except that they are steamed longer and rolled more thinly. Generally the more you process a food, the less nutritious it becomes, so if you’re looking for nutritional value, I would stick with one of the other forms of oats… although there is no proof that these are less nutritious (so don’t feel bad if you like them!).
To cook instant oats:
Anyone? Anyone? I couldn’t find a generic “how to” for this. It’s basically the same as Quick Oats, but faster, right? Well, you will pretty much always have to buy this is some sort of package form, so just follow the directions on the package. How’s that for a wimpy answer?
Uses for instant oats:
This is commonly used for instant ‘porridge’. You cannot use this interchangeably with old-fashioned or quick-cooking oats in recipes. Since it has already been cooked and dried, it can turn your recipe into a gummy mess.
Oat Flour:
Oat flour is simply oats ground down into flour. It’s interesting to note that oat flour has a longer shelf-life than wheat flour because of the natural preservatives found in oats, so adding a little bit of oat flour to your bread can help improve it’s shelf life.
To make oat flour:
Many wheat grinders will also process rolled oats as well to give you oat flour that way. If you do not have a wheat grinder (or yours won’t process rolled oats), you could also use a food processor or even a blender. Simply place rolled oats in your food processor and process until the oats reach a flour consistency. Sift out any large particles if needed.
Uses for oat flour:
Can be used for a thickener in soups and stews. You can also replace part of the wheat flour in a recipe with oat flour (only replace up to about 1/3 of the wheat flour with the oat flour since oat flour does not have gluten and your baked goods will not rise properly if you replace too much of the wheat flour).
Well, I hope you enjoy your oats! And here’s a challenge for ya… give one of these types of oats a try that you’ve never tried before. You never know what you may end up liking!
Some people don’t like the texture of oatmeal, but oats themselves can be used in other dishes. When ground up in a food processer, oats become oat flour, a great substitution for all-purpose flour in recipes. Not only does oat flour offer more nutrients than white flour, but it has less calories, too (120, compared with 152 in a one-third-cup serving). It also works well in recipes that call for grains as a thickening or binding agent, such as meatloaf, meatballs, homemade burger patties, casseroles, chili, and so forth. Oats are a useful replacement for bread crumbs and a good coating for prefried foods as well.
***Note: If you want to get technical on the benefits of eating oats, the more processed varieties (rolled oats, quick oats, and instant oats) will have a higher effect on your glycemic response thereby causing insulin and sugar levels to rise and eventually fall as well. But honestly, we’re talking about a minimal effect. So yes, TECHNICALLY the oat groats, and steel-cut oats are going to be better for you, but the difference is so small that I wouldn’t really give it a passing thought.
Monday, April 25, 2011
Fabo Wheat Chili
submitted by Karolee Talbot
(from the book "I Dare You To Eat It', by Liesa Card)
1 lb. ground beef
1 onion
1 green pepper, diced
2 c. cooked wheat berries
2 cans tomato soup
1 can diced tomatoes
1 can kidney beans with liquid
1/2 tsp. paprika
1 T. chili powder
1/2 t. dry minced garlic
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
Brown ground beef with diced onion and green pepper. Add remainder of the ingrdients and simmer for 15 mins. Garnish with sour cream and grated cheese. A single recipe yeilds 10 cups of chili, which serves 4-6 people. I usually make this in the early afternoon and then transfer it to a slow cooker, where it can simmer on low until we are ready to eat. This recipe also freezes well.
(from the book "I Dare You To Eat It', by Liesa Card)
1 lb. ground beef
1 onion
1 green pepper, diced
2 c. cooked wheat berries
2 cans tomato soup
1 can diced tomatoes
1 can kidney beans with liquid
1/2 tsp. paprika
1 T. chili powder
1/2 t. dry minced garlic
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
Brown ground beef with diced onion and green pepper. Add remainder of the ingrdients and simmer for 15 mins. Garnish with sour cream and grated cheese. A single recipe yeilds 10 cups of chili, which serves 4-6 people. I usually make this in the early afternoon and then transfer it to a slow cooker, where it can simmer on low until we are ready to eat. This recipe also freezes well.
Wheat Sloppy Joes
submitted by Karolee Talbot
(from the book 'I Dare You To Eat It', by Liesa Card)
1 lb. ground beef
2 c. cooked wheat berries
1 can tomato soup (10 oz)
1 jar Homade brand chili sauce (12 oz)
Brown the ground beef and drain. Stir in wheat, un diluted tomato soup, and chili sauce. Serve on toasted hamburger buns, with melted cheese if you like.
(from the book 'I Dare You To Eat It', by Liesa Card)
1 lb. ground beef
2 c. cooked wheat berries
1 can tomato soup (10 oz)
1 jar Homade brand chili sauce (12 oz)
Brown the ground beef and drain. Stir in wheat, un diluted tomato soup, and chili sauce. Serve on toasted hamburger buns, with melted cheese if you like.
Wheat Berries
by Karolee Talbot
Cooking Method #1:
Use a wide mouth stainless steel thermos to 'cook' the wheat in. (lg. or sm.-just depends on how much you want to cook)
Fill thermos approximately 1/3 full of dry wheat (whole).
Bring enough water to a boil to finish filling up the thermos. Pour the water over the dry wheat. Put the lid on the thermos and let it sit for 8-12 hours, or overnight.
In the morning your wheat will be cooked!
1/2 tsp. salt is optional, but I like it better without.
I cooked 1/3 cup dry wheat in a large wide mouth thermos and it expanded to fill up the entire thermos.
Cooking Method #2:
Use a slow cooker.
Put 4 cups of dry wheat, 10 cups of water, and 1 T. salt (optional) in a slow cooker.
Cover and cook on low 8-12 hours, or overnight.
This would expand to be a lot of wheat berries!!
Cooking Method #3:
Soak 1 cup wheat overnight.
Add 2 cups water and 1/2 tsp. salt (optional)
Cook on low on top of the stove for approximately 2 hours.
How to use, and get your family used to eating whole wheat:
-Serve as cereal with sweetner and milk. Add fruit if desired.
-Add a few spoonfuls to about and casserole, hamburger, or tuna mixture, salad, chili. Can substitute wheat for some of the rice or some of the noodles. A little will will hardly be noticed, and you can gradually add more as the family gets used to it.
Cooked wheat berries will keep for approximately one week in the fridge.
Cooked wheat berries will keep for months in the freezer.
Cooking Method #1:
Use a wide mouth stainless steel thermos to 'cook' the wheat in. (lg. or sm.-just depends on how much you want to cook)
Fill thermos approximately 1/3 full of dry wheat (whole).
Bring enough water to a boil to finish filling up the thermos. Pour the water over the dry wheat. Put the lid on the thermos and let it sit for 8-12 hours, or overnight.
In the morning your wheat will be cooked!
1/2 tsp. salt is optional, but I like it better without.
I cooked 1/3 cup dry wheat in a large wide mouth thermos and it expanded to fill up the entire thermos.
Cooking Method #2:
Use a slow cooker.
Put 4 cups of dry wheat, 10 cups of water, and 1 T. salt (optional) in a slow cooker.
Cover and cook on low 8-12 hours, or overnight.
This would expand to be a lot of wheat berries!!
Cooking Method #3:
Soak 1 cup wheat overnight.
Add 2 cups water and 1/2 tsp. salt (optional)
Cook on low on top of the stove for approximately 2 hours.
How to use, and get your family used to eating whole wheat:
-Serve as cereal with sweetner and milk. Add fruit if desired.
-Add a few spoonfuls to about and casserole, hamburger, or tuna mixture, salad, chili. Can substitute wheat for some of the rice or some of the noodles. A little will will hardly be noticed, and you can gradually add more as the family gets used to it.
Cooked wheat berries will keep for approximately one week in the fridge.
Cooked wheat berries will keep for months in the freezer.
Fruit Smoothie
by Susan Walker
2 Tbls. Fruit Drink Mix
3 Tbls. powdered milk
1/4 c. water
sugar to taste
1 c. ice
Place ingredients in blender and blend until smooth. Serve immediately.
2 Tbls. Fruit Drink Mix
3 Tbls. powdered milk
1/4 c. water
sugar to taste
1 c. ice
Place ingredients in blender and blend until smooth. Serve immediately.
Monday, April 18, 2011
Milk Conversion Chart
Use this conversion chart to use powdered milk in any recipe calling for milk!Simply look down the Milk colimn for the amount needed in your recipe then add the dry powdered milk to your dry ingrdients and the water to your wet ingredients.
MILK - WATER - DRY POWDERED MILK
1 c. - 1 c. - 3 Tbls
3/4 c. - 3/4 c. - 2 1/4 Tbls
2/3 c. - 2/3 c. - 2 Tbls
1/2 c. - 1/2 c. - 1 1/2 Tbls
1/3 c. - 1/3 c. - 1 Tbls
1/4 c. - 1/4 c. - 3/4 Tbls
Use more of your powdered milk in everyday ways:
Sweetened Condensed Milk
(14 oz. can)
1/2 c. hot water
1 c Dry Powdered Milk
1 c. sugar
1 T. butter
Blend VERY WELL in blender.
Evaporated Milk
(12 oz. can)
1 1/2 c. water
1/2 cup + 1 T. Dry Powdered Milk
Blend VERY WELL in blender.
Buttermilk
Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5-10 minutes.
MILK - WATER - DRY POWDERED MILK
1 c. - 1 c. - 3 Tbls
3/4 c. - 3/4 c. - 2 1/4 Tbls
2/3 c. - 2/3 c. - 2 Tbls
1/2 c. - 1/2 c. - 1 1/2 Tbls
1/3 c. - 1/3 c. - 1 Tbls
1/4 c. - 1/4 c. - 3/4 Tbls
Use more of your powdered milk in everyday ways:
Sweetened Condensed Milk
(14 oz. can)
1/2 c. hot water
1 c Dry Powdered Milk
1 c. sugar
1 T. butter
Blend VERY WELL in blender.
Evaporated Milk
(12 oz. can)
1 1/2 c. water
1/2 cup + 1 T. Dry Powdered Milk
Blend VERY WELL in blender.
Buttermilk
Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5-10 minutes.
Friday, April 15, 2011
Wheat and Rice Bowls
Submitted by Karolee Talbot
(from the book "I Dare You to Eat It" by Liesa Card)
Fresh Ingredients
4-6 green onions, thinly sliced or chopped
Any combination of leftover vegetables: celery, carrots, peppers, peas, and corn
2 scrambled eggs (optional)
Storage Ingredients
1 can Spam, or leftover meat
3 c. cooked cold wheat berries
3 c. cooked cold rice
1-2 T. soy sauce
1 t. salt
1/4 t. pepper
1/4 c. oil
1/2 t. sugar
Dice Spam and saute until browned and crispy. Set aside. If vegetables have not been cooked you may want to saute them in the oil until tender. Then combine all ingredients in pan and heat thoroughly before serving. The ratio of wheat and rice can be adjusted to fit whatever is left in your refrigerator. A splash of teriyaki sauce is nice.
Additional note from the author, Liesa Card.
"Stay with me - Spam is better than you would think when it's sauteed. And this recipe is a great way to use up all the leftover grains and veggies in the fridge. The simple recipe makes a ton, so be aware of that when you choose your pan. I'm not kidding. Invariably somehow this creates more leftovers, but they microwave well and actually get eaten. It can be seasoned with teriyaki or soy sauce, and you can use any leftover meats depending on your family's preference. I usually try to prepare this recipe in the early morning when I can sneak the time to get everything chopped and sauteed. Then it's ready, waiting for lunches or dinners, as the day and the kids get busier."
(from the book "I Dare You to Eat It" by Liesa Card)
Fresh Ingredients
4-6 green onions, thinly sliced or chopped
Any combination of leftover vegetables: celery, carrots, peppers, peas, and corn
2 scrambled eggs (optional)
Storage Ingredients
1 can Spam, or leftover meat
3 c. cooked cold wheat berries
3 c. cooked cold rice
1-2 T. soy sauce
1 t. salt
1/4 t. pepper
1/4 c. oil
1/2 t. sugar
Dice Spam and saute until browned and crispy. Set aside. If vegetables have not been cooked you may want to saute them in the oil until tender. Then combine all ingredients in pan and heat thoroughly before serving. The ratio of wheat and rice can be adjusted to fit whatever is left in your refrigerator. A splash of teriyaki sauce is nice.
Additional note from the author, Liesa Card.
"Stay with me - Spam is better than you would think when it's sauteed. And this recipe is a great way to use up all the leftover grains and veggies in the fridge. The simple recipe makes a ton, so be aware of that when you choose your pan. I'm not kidding. Invariably somehow this creates more leftovers, but they microwave well and actually get eaten. It can be seasoned with teriyaki or soy sauce, and you can use any leftover meats depending on your family's preference. I usually try to prepare this recipe in the early morning when I can sneak the time to get everything chopped and sauteed. Then it's ready, waiting for lunches or dinners, as the day and the kids get busier."
Wednesday, April 13, 2011
Apple Pancakes
by Clarissa Abegglen
1 heaping cup hydrated Dried Apple Slices (Hydrate in Apple Juice or water 1/2 – ¾ cup water to 1 cup apple for Approximately 15 min)
2 cups Pancake Mix (They have some great pancake mix at the Dry Pack Cannery)
1 Tbsp. Dried Whole Egg or 1 regular egg
½ tsp. Cinnamon
1 ½ Water (Use the excess water from apples plus extra out of tap)
Instructions:
Whisk together dry ingredients.
Drain Apples, reserving juice; chop apples finely.
Add apples and water to dry ingredients;
Whisk until combined.
Let stand 5 minutes.
Cook on hot oiled griddle.
Makes 10, 4 inch pancakes.
1 heaping cup hydrated Dried Apple Slices (Hydrate in Apple Juice or water 1/2 – ¾ cup water to 1 cup apple for Approximately 15 min)
2 cups Pancake Mix (They have some great pancake mix at the Dry Pack Cannery)
1 Tbsp. Dried Whole Egg or 1 regular egg
½ tsp. Cinnamon
1 ½ Water (Use the excess water from apples plus extra out of tap)
Instructions:
Whisk together dry ingredients.
Drain Apples, reserving juice; chop apples finely.
Add apples and water to dry ingredients;
Whisk until combined.
Let stand 5 minutes.
Cook on hot oiled griddle.
Makes 10, 4 inch pancakes.
Apple Pumpkin Muffins
by Clarissa Abegglen
2 1/2 cups All purpose flour
1 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg or all spice
2 cups sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup canned or cooked pumpkin
2 eggs
1/2 cup oil
2 heaping cups rehydrated fried apples or peeled apples (finely chopped)
1 to 1 1/2 cups chocolate chips (optional)
Instructions:
In a large bowl, combine the first 7 ingredients. In a small bowl, combine the eggs, oil, and pumpkin. Stir into dry ingredients until just moistened, taking care not to over mix. Gently fold in apples and chocolate chips. Fill well greased or paper lined muffin cups two-thirds full.
Bake @ 350 for 25-30 minutes. Insert a toothpick to make sure the center comes out clean. Cool for 10 minutes before removing muffins from the pans. Makes about 18 muffins.
2 1/2 cups All purpose flour
1 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg or all spice
2 cups sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup canned or cooked pumpkin
2 eggs
1/2 cup oil
2 heaping cups rehydrated fried apples or peeled apples (finely chopped)
1 to 1 1/2 cups chocolate chips (optional)
Instructions:
In a large bowl, combine the first 7 ingredients. In a small bowl, combine the eggs, oil, and pumpkin. Stir into dry ingredients until just moistened, taking care not to over mix. Gently fold in apples and chocolate chips. Fill well greased or paper lined muffin cups two-thirds full.
Bake @ 350 for 25-30 minutes. Insert a toothpick to make sure the center comes out clean. Cool for 10 minutes before removing muffins from the pans. Makes about 18 muffins.
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