Monday, October 20, 2008

Recipes from SRS Meeting - October 2, 2008

Roasted Wheat Kernels
  • 1/4 cup wheat berries (whole kernels of wheat)
  • 1/2 TBSP oil
  • 1/3 TBSP salt

Heat a small amount of oil in a skillet. Add wheat berries and pop like popcorn, They don't expand as much as popcorn, but the will pop. Swirl around in the pan to prevent burning. Sprinkle with salt while hot.

Basic Granola

  • 1 1/4 cups sugar
  • 3/4 cups water
  • 3 TBSP oil
  • 3/4 tsp salt
  • 5 cups rolled oats (uncooked)

In a pan combine the sugar, water, oil, and salt. Heat until sugar is dissolved, but do not boil. Pour syrup over the oats and stir until well coated. Add a little more rolled oats if the texture seems too moist. Place in pans or sheets about 1/2" deep. Bake at 425 for 20-30 minutes, stirring occasionally. Bake 15 minutes longer if you want it crunchier. Makes 5 cups. Store in an air tight container.

Cream of Bean Soup (not pictured)

  • 1 1/4 cups dried pinto beans
  • 2 TBSP oil
  • 2 TBSP whole wheat flour
  • 6 1/4 cups water
  • 1/2 tsp salt
  • 1/4 cup powdered milk

Sort through beans and discard rocks and any beans that are discolored or damaged. Add 3¾ cups of water to the beans and soak overnight (about 10 hours). To cook the beans, drain them, rinse them thoroughly, and cover them with water. Bring the water to a boil; then reduce heat and simmer for one or two hours or until the beans are tender. Adding one tablespoon of oil to the water will reduce foaming during cooking. Do not add salt or other ingredients until the beans have softened adequately. Drain the cooked beans. Add the flour to the oil and blend. Stir all remaining ingredients into the beans and cook on low heat until thickened. Makes 6 cups.

Danielle also added a few things to this basic soup recipe. They are:

  • 1/2 can chicken broth (replace water)
  • 1/4 cup diced carrots
  • Onion powder
  • Garlic powder
  • Basil
  • Pepper

All spices are to taste. Take off heat and add 3/4 cup cheddar cheese.

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