Written by Zen Baker
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Thursday, 07 February 2008 00:00 |

Although technically not a grain (it is a seed), quinoa is used as a grain and is often referred to as a super-grain due to being remarkably high in protein. It is a complete protein that contains all of the essential amino acids, and is especially high in lysine. Quinoa is a source of calcium, iron, and vitamins E and B. It is also gluten free.
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Written by Whole Grain Gourmet
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Thursday, 07 February 2008 00:00 |

This recipe has been a favorite in our family for some time now. The preparation is quite simple, the result delicious. It is loaded with flavor. We like it served over Brazilian brown rice. It is hearty and healthy and oh so satisfying. We find ourselves calling for it over and over again.
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Written by Whole Grain Gourmet
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Monday, 04 February 2008 00:00 |

“I went to a restaurant that serves ‘breakfast at any time’. So I ordered French Toast during the Renaissance.” ~ Steven Wright
Breakfast for me on most days is “to go”, and consumed after I arrive at the office. I usually prepare it in advance to ensure that it is nutrient rich and satisfying. On the weekends, I believe breakfast should be an occasion. I want to linger around the table with my family and savor a culinary experience.
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Written by Whole Grain Gourmet
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Monday, 28 January 2008 11:34 |

The time I spend on what ultimately becomes the content for this website affords me an opportunity to enjoy some of my favorite things: cooking, eating, photography, and writing. The only thing I would rather do is travel, particularly when it includes cooking, eating, and photography.
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Written by Whole Grain Gourmet
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Monday, 28 January 2008 11:34 |
These whole wheat buttermilk pancakes are fluffy and tender. The flavor is rich, with a fresh lightness added by the orange zest.
Whole Wheat Buttermilk Pancakes
Ingredients:
Dry ingredients
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup organic sugar
- 1/2 tsp kosher salt
Wet ingredients
- 2 1/2 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp grated orange zest, optional
- 2 tbs melted butter
Preparation:
- Whisk the dry ingredients together in a large bowl until well combined.
- In another bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
- Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just combined. Do not over mix.
- Bring a skillet to a medium-high heat. Lightly butter the pan and pour 1/4 cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side. Allow the edges to brown lightly and then flip to cook the other side.
print recipe
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