Tuesday, 30 November 1999 00:00

Cracked Grain Coffee Cake

Cracked Grain Coffee Cake



1 cup butter
3 eggs
3 cups whole wheat flour
1/2 cup cracked grains
1.5 tsp.baking soda
1 cup brown sugar, packed
2 tsp vanilla extract
1.5 tsp. baking powder
1.5 cups buttermilk
1/2 cup brown sugar
1/2 cup chopped pecans
2 tsp. ground cinnamon


Preheat oven to 350 degrees. Grease well a bundt cake pan, set aside.

In a large bowl beat butter, sugar, eggs and vanilla until well blended. Stir together flour, cracked grains, baking powder and baking soda. Alternately add flour mixture and buttermilk to butter mixture. Blend well.

In a separate bowl, mix brown sugar, pecans and cinnamon.

With a large spoon, place half of the batter evenly into your prepared pan and sprinkle with filling. Top with remaining batter.

Bake for approximately 1 hour or just until cake begins to pull from pan sides. Cool in pan 15 minutes, then invert onto a serving plate.

Published in Breakfast
Tuesday, 30 November 1999 00:00

Tabouli Salad

Tabouli Salad


3.5 cups salted water
2 cup cracked grains
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
1/2 tsp. ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Salt & pepper, to taste

Bring water to water to boil. Cover and simmer until tender, about 35 minutes, and then drain any remaining water. In the meantime, mix all remaining ingredients in a large bowl. Add grains and season with salt and pepper.

Published in Salads
Tuesday, 30 November 1999 00:00

Mixed Grains Pilaf

Mixed Grains Pilaf


This one from the archives was supplied to us by Good Eats members a while back. You can cook the mixed cracked grains as you would rice or barley (as done here) for some very interesting and healthy dishes. This one would be great with some chopped mustard greens and scallions baked in, with rounds of the Baked Goat Cheese on the side.

1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 TB (1 stick) butter or half butter & Olive or other oil
1 yellow onion, chopped
5-6 oz. sliced mushrooms
Salt & Pepper to taste
Preheat oven to 375 (1 1/4 hour in oven, 1/4 hour prep)

Saute grains in 4 TB butter, using a heavy frying pan on medium low, until golden (about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 TB butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.

Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and bake the last 15 minutes covered. Stir well and serve

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Maple Granola

Maple Granola


If you're thinking it's not oats weather anymore, think again! I often eat granola, yogurt and fruit for breakfast in the summer.

2 c maples syrup, grade B
1 tsp vanilla
2/3 c oil
2 1/2 pounds rolled oats
3 c any combination of the following: oat bran, mixed cracked grains, sesame seed, wheat germ, sunflower seed, etc
1/2 tsp salt
1 tsp cinnamon

Preheat oven to 350. Combine syrup, vanilla and oil in a liquid measuring cup. Combine all dry ingredients in a large bowl; mix in the liquids. Combine well. Spread in a couple baking pans, such as jelly roll or roasting pans. Bake 30 minutes, stirring a couple times. Add a cup of chopped nuts for the last 10 minutes, if desired.

Published in Breakfast
Tuesday, 30 November 1999 00:00

Mixed Grains Tabouli Salad

Mixed Grains Tabouli Salad


1 cup dry mixed grains
3 c water
1/2 tsp salt
Boil water, add grains and salt.  Cover and simmer until tender, about 35 minutes.  Drain if necessary.  Dress with the following dressing.
Whisk together and use to taste:
1/4 c vinegar
1/2 c oil
1/4 c lemon juice
1 clove garlic, minced
1 tsp prepared mustard
fresh ground black pepper
1/2 tsp salt
next toss together with: 
1/4 c minced chives
1 carrot, grated
1 cucumber, diced
1 c finely minced fresh greens, such as mizuna or arugula
Chill and serve on a bed of mesclun with more of the lemon dressing if you like.   A bit of crumbled cheese on top would be perfect.

Published in Salads
Tuesday, 30 November 1999 00:00

Mixed Grains Pilaf

Mixed Grains Pilaf


Here's a delicious sounding recipe from members Al and Pam from last share.  As some of you may need ideas for the mixed grains, and we have mushrooms again, it seemed like a good recipe to include  The other idea I had for using the grains is to cook them until tender and use as you would bulghur to make tabouli type salad. Rather than parsley, I used a mixture of minced chives and bunched greens.1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 tbls (1 stick) butter or half butter & Olive or other oil
1 yellow onion, chopped
5-6 oz. sliced mushrooms
Salt & Pepper to taste
Preheat oven to 375 (1 1/4 hour in oven, 1/4 hour prep)
Saute grains in 4 tblsp butter, using a heavy frying pan on medium low, until golden (about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 tblsps butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.
Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and bake the last 15 minutes covered. Stir well and serve.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Spring Greens and Barley Risotto

Spring Greens and Barley Risotto


Any quick cooking spring greens will work nicely in this dish. Try a braising green mix, arugula, spinach, etc. Just don't leave it in to cook too long. Serves 4.

2 TB sunflower oil
2 large shallots, minced
1/4 tsp salt
1 1/4 cups barley, rinsed and drained
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated black pepper
1 bunch of spring greens, washed, spun dry and chopped
4 oz. grated sharp, hard local cheese, such as Green Mountain Gruyere or Prima Caciotta from Dancing Ewe Farm
2 TB chopped fresh chives
2 TB chopped fresh basil or parsley

Heat oil over medium heat in a 10 frying pan with 2 deep sides. Add shallots and salt; cook, stirring frequently for about 5 minutes. Do not let shallots begin to brown. Add barley and cook stirring frequently for about 1 minute. Add wine and stir until the liquid is absorbed by the barley, about 1-2 minutes. Add the broth, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 1 hr. 15 minutes. Begin checking for doneness after 50 minutes. The liquid should be absorbed, the grains softened and gluteness, yet still have just a bit of chew. Stir in greens, cover until just wilted. Reduce heat to very low. Stir in cheese and herbs. Serve warm.

Published in Pastas
Tuesday, 30 November 1999 00:00

Raw Beet and Apple Tabbouleh

Raw Beet and Apple Tabbouleh


Adapted from epicurious.com. Serves 4 as an appetizer.

2 cups cooked barley or mixed cracked grains
2 small red beets
1 apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil or sunflower oil
1 1/2 tablespoons fresh lemon juice

Peel beets. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.

Toss beets, apple, and about 1/4 cup dressing with barley or grains to combine. Serve tabbouleh with remaining dressing on the side.

Published in Salads

Roasted Spring Vegetable Salad with Cranberry Apple Cider Vinaigrette


If you have any of those Vermont Cranberry Company dried cranberries left that you received earlier in the share, they would make a wonderful garnish for this spring salad. The vinaigrette recipe is inspired by a Cider Vinaigrette in Cooking with Shelburne Farms. Serves 4.

1 lb red beets, scrubbed and cut in 1 dice
1 bunch pac choi, quartered length-wise
sunflower oil
salt and pepper to taste

6 cups mesclun or washed and torn head lettuce
cooked barley or wheat berries

1/2 cup cranberry apple cider
2 TB cider vinegar
1 tsp maple syrup
2 TB minced chives
1/2 tsp sea salt, or to taste
freshly ground pepper to taste
1/4 cup sunflower oil

Preheat oven to 400F. Toss beets with oil, salt and pepper and wrap in aluminum foil. Place foil package on cookie sheet and bake for 40-50 minutes, or until beets are tender when poked with a paring knife. Remove beets from oven and cool slightly. Using a paring knife, remove the beet skins.

While beets are roasting, brush choi with oil and sprinkle with salt. Roast on a hot, oiled, indoor our outdoor grill until grill marks appear and choi begins to get tender.

In a blender or mini food processor, blend together the cider, cider vinegar, maple syrup, chives, salt and pepper. Gradually add the oil and blend to emulsify. Adjust seasoning to taste.

Arrange lettuce or mesclun on a platter. Arrange roasted beets and choi on top and sprinkle with cooked grains, and dried cranberries if you have them. Dress the salad, season with salt and pepper and serve.

Published in Salads
Tuesday, 30 November 1999 00:00

Maple Grilled Tempeh Recipe

Maple Grilled Tempeh Recipe


From the 101cookbooks blog by Heidi Swanson. A grill tray makes this easy to cook without losing all the little pieces into the fire. Serves 2-4.

8 ounces tempeh
3 TB soy sauce (Heather prefers shoyu sauce)
3 TB maple syrup
1 tsp rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 tsp powdered chipotle (or a couple pinches of cayenne)
1/2 cup sliced shitake mushrooms
2 1/2 cups cooked quinoa or brown rice or grain of your choice
a generous handful of green beans

Garnish: fresh herbs of your choice, crumbled feta cheese

Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.

Place the pieces of tempeh and mushrooms in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms of tempeh are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally. Toss in the beans to coat with marinade just before grilling.

Grill the tempeh, mushrooms and beans on a medium hot grill for a few minutes brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and serve over a bed of warmed quinoa (or rice). Drizzle with the reserved marinade.

Published in Dinner
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