tag:blogger.com,1999:blog-11757742106449073442024-02-02T05:07:25.323-08:00The Whole Grain Bakers AllianceAnonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-1175774210644907344.post-34342680419001808162016-06-27T09:03:00.000-07:002016-06-28T09:06:25.128-07:00Meal Kit ServicesI've been trying out the meal kit delivery services. It's been fun. So far I've tried Blue Apron, Plated, Green Chef, and Hello Fresh. I plan to try a few more.<br />
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Blue Apron had the best tasting meals and the way they package the ingredients is really convenient, but one of their recipes took about 90 minutes longer than they claimed it would.<br />
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Plated was similarly tasty . The ingredients they sent were great quality. Some of the recipes were pretty elaborate in the number of ingredients, but they generally didn't take too long. There a few more ready-to-use sauces than with Blue Apron.<br />
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Green Chef wasn't organized quite as neatly as the others, relying on color-coded stickers on each item. The ingredients are excellent though, and organic if you care about that. They prep a lot of ingredients for you, which saves times but I kind of don't like it because it feels less fresh. They had some strange combos for some of the vegetarian meals. Blueberries, spinach, and avocado? Overall these meals were pretty quick to make, but I didn't like them as much as Plated and Blue Apron.<br />
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Hello Fresh still gets another week before I finish testing them, but so far they're not doing very well. One of the vegetarian dinners they sent was essentially a plate of nachos. The ingredients are fine, but not any better than my local supermarket.<br />
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The biggest problem with all of them is getting healthy stuff.<br />
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None of them use whole grains for their pasta, pizza dough, or much of anything. Blue Apron at least had quinoa in one recipe. Green Chef did better than the rest on this.<br />
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They all make it difficult to get fish without getting meat. In fact I gave up with Hello Fresh and just got their vegetarian meals.<br />
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Most meals don't include a high enough proportion of vegetables. Starch rules the vegetarian meals. Green Chef did slightly better there.<br />
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Nevertheless, I plan to keep trying them because it makes a big difference in my week to not have to plan as many meals.<br />
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<b>UPDATE:</b> Here are the meals I tried from each one.<br />
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<h2 style="text-align: center;">
Blue Apron</h2>
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<h2 style="text-align: center;">
Plated</h2>
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<h2 style="clear: both; text-align: center;">
Green Chef</h2>
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<h2 style="clear: both; text-align: center;">
Hello Fresh</h2>
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<br />Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com2tag:blogger.com,1999:blog-1175774210644907344.post-48662297438870129952014-08-24T09:04:00.001-07:002014-08-24T09:04:38.509-07:00Peach Pie with Spelt Crust<div class="separator" style="clear: both; text-align: center;">
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Oh hi! I'm a pie!<br />
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After seeing Leah make <a href="http://smittenkitchen.com/blog/2012/07/peach-pie/" target="_blank">the Smitten Kitchen peach pie recipe</a>, I decided to try it too. The peaches are good at our farmers market right now. I make the ugliest pies I've ever seen, but they do taste good.<br />
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I used <a href="http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html" target="_blank">the Cook's Illustrated vodka pie crust recipe</a> instead of the Smitten Kitchen one, substituting half the all-purpose flour with spelt flour. I like baking with spelt flour because it has a nice, nutty flavor, but doesn't require any changes to the recipe if you only replace half. I also used Spectrum Organics butter-flavored shortening for the vegetable shortening, but I'm not sure I taste the difference. Seems like all-butter would still taste better, but would probably make me suffer more in the rolling-out process. This dough was very wet, but firmed up after a night in the fridge. I rolled it out with a lot of flour and got it into the dish with only minor casualties.<br />
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The crust came out flaky and extremely tender. The peaches were sweet enough with the small amount of sugar in this recipe. I wish I had more though. I used six and I think I should have used eight or nine.<br />
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Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-22571807567210322642013-12-31T16:23:00.000-08:002013-12-31T16:23:04.063-08:00Fluffy Multigrain Buttermilk Pancakes<div class="separator" style="clear: both; text-align: center;">
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I wanted pancakes this morning, and I have a bunch of different types of flour taking up space in my fridge, so I thought I'd try using a couple of them. This time, I used a standard buttermilk pancake recipe but I doubled the leavener and I split the flour into half cake flour and half whole grain flour, by weight. That worked pretty well. They had a nice height and were very tender. I might even try 2-1 whole grain flour next time.<br />
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I also had some leftover creme fraiche that I used, but sour cream or yogurt would be fine.<br />
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Here's the recipe:<br />
<h4>
Ingredients</h4>
<ul>
<li>1/2 cup (2.5 oz) cake flour</li>
<li>1/2 cup (2.5 oz) whole grain flours -- whole wheat, oat, quinoa, buckwheat, whatever</li>
<li>1 tablespoons sugar</li>
<li>1/4 teaspoon table salt</li>
<li>1 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1 cup buttermilk (I use powdered)</li>
<li>2 tbsps sour cream or creme fraiche or plain yogurt</li>
<li>1 large egg, separated</li>
<li>1 1/2 tablespoons vegetable oil or melted butter, cooled to room temp</li>
</ul>
<h4>
Instructions</h4>
<ol>
<li>Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. (Add the powdered buttermilk here if you're using it.)</li>
<li> In second medium bowl, whisk together buttermilk (or 1 cup of water if using powdered buttermilk), sour cream, egg yolk, and oil.</li>
<li>Beat the egg white to stiff peaks in a separate bowl. (This is optional, but easy to do if you have a hand mixer.)</li>
<li>Add wet ingredients to dry and stir gently until combined. Fold in egg white. Allow batter to sit 10 minutes before cooking.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-61773084221894026222013-11-10T12:49:00.002-08:002013-11-10T12:49:16.654-08:00Mini Bran Muffins with Currants<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTrgIyt_xPUTrBcqn8JP6l7uA0WXalJyVuuh27hKcU4cxURG6l-Fbzd5DyewwQ48sNI7F2vzEYgDyH2jP-Xlcz6wjDbq1QOY-jML1MX4ARCEg45rECjYtWbuOVfZE22nFh1kvDp4hzlI8/s1600/DSCN1257.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoTrgIyt_xPUTrBcqn8JP6l7uA0WXalJyVuuh27hKcU4cxURG6l-Fbzd5DyewwQ48sNI7F2vzEYgDyH2jP-Xlcz6wjDbq1QOY-jML1MX4ARCEg45rECjYtWbuOVfZE22nFh1kvDp4hzlI8/s320/DSCN1257.jpg" width="320" /></a>A baker's dilemma: "What shall I do with all this wheat bran I have in the fridge?" Today, I had a little sour cream left over too, so I thought I'd make bran muffins. I used <a href="http://community.kingarthurflour.com/node/3619" target="_blank">the Cook's Illustrated recipe</a> (the one that calls for wheat bran, not the one that uses bran cereal) but I used currants instead of raisins and baked them in a mini muffin tin for about 15 minutes. I also used powdered buttermilk, which worked out fine. They are very tasty. If I eat six of these, that's like one regular muffin, right?Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-52087422695513431242013-08-08T09:06:00.003-07:002013-08-08T09:06:26.228-07:00Peach and Blueberry Pie with Rye Flour Crust<div class="separator" style="clear: both; text-align: center;">
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I was going to make tarts, but then it looked like I had a lot of fruit, and the dough I made was more like a pie dough, so I made a pie instead. I made the Cook's Illustrated vodka pie crust (for a single crust pie) but with 50% rye flour. I also used butter-flavored shortening (Spectrum Organics makes a good one) for the 1/4 of shortening called for in the recipe.<br />
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This dough is hard to roll out! It's very wet. I wonder if the density of rye flour is too different to measure it by volume in a substitution. Maybe I should weigh it next time. I resorted to rolling it on a silicone baking sheet with a piece of plastic wrap on top and sticking it in the freezer when it got too gluey.<br />
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The filling was totally lazy. I just cut up some peaches, added a point of blueberries, about 5 tbsps of sugar, 4 tbsps of arrowroot, and some lemon zest and juice, and poured it all into the unbaked crust. Then I baked it at 425 for 40 minutes, which was probably 5 minutes too long. One problem with using the dark rye flour is that it's hard to see the crust browning until it's starting to burn.<br />
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Next time, I would probably pre-bake the crust, because it didn't hold together well on the bottom. I just had to try it without once, to see if I could skip that step. The filling could probably stand more arrowroot, but wouldn't need it if this was done as a tart (the fruit isn't piled as deep so there's less juice).<br />
<br />
So how does the crust taste? Not that different from an all-white crust, IMO. Shirley liked it though. It's a bit more crumbly than an all-white crust, but still very tender. I might just use whole wheat instead of rye flour next time, because I think it provides more flavor. Or spelt, which has a great flavor in scones.Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-2635014923075357942013-08-06T06:56:00.004-07:002013-08-06T07:01:45.944-07:00Tomato Tarts with a Corn Flour Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8d1tPp__Sb3q0pCFuN6KZQxNyR6DBSVX3vFcfSKL8VHOy9NAlYZnT24HTsZVZvXFXxPhW8YrEFH1mOMkoA3YILAoYuMcpzYNU0yGyai2qpfw1pA6u3GtQ4vbKSVeY7jk3SpsK8c5aAIxL/s1600/DSCN1153.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8d1tPp__Sb3q0pCFuN6KZQxNyR6DBSVX3vFcfSKL8VHOy9NAlYZnT24HTsZVZvXFXxPhW8YrEFH1mOMkoA3YILAoYuMcpzYNU0yGyai2qpfw1pA6u3GtQ4vbKSVeY7jk3SpsK8c5aAIxL/s320/DSCN1153.JPG" width="320" /></a></div>
It's tomato season again. I decided to try making a different crust, based on one from Cook's Illustrated with a different mix of flours. I used olive oil and half corn flour (not cornmeal or cornstarch). I thought it tasted good, but the dough was pretty greasy to work with. I pushed it into the pans instead of rolling it out. Maybe the corn flour absorbs less oil than AP flour. I measured by volume, not by weight, so it's also possible I need more flour. I think next time I'll try using whole wheat flour for more texture.<br />
<br />
<i>Note: These did not require pre-baking. The crust came out fine on the bottom without it.</i><br />
<h3>
Corn Tart Crust</h3>
<h4>
Ingredients</h4>
<br />
<ul>
<li>1/2 cup + 2 tbsps all-purpose flour</li>
<li>1/2 cup + 2 tbsps corn flour</li>
<li>1/2 tsp salt</li>
<li>1 tbsp sugar</li>
<li>6 tbsps olive oil</li>
<li>1/4 cup cold water</li>
</ul>
<h4>
Directions</h4>
<br />
<br />
<ol>
<li>Mix the flours, salt, and sugar in a food processor.</li>
<li>Add olive oil and pulse until mixture becomes small pebbles.</li>
<li>Add water, one tbsp at a time, and pulse until dough starts to come together.</li>
</ol>
Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-54912759024669806202012-10-05T07:05:00.001-07:002012-10-05T07:05:30.905-07:00Spelt Scones with Cranberries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5k7ahp_k_aMc_bTnrlsmd3uInvZIE97sUwYr_VzMJbq1VS_CW0RWe6dSdxYlx4R-sa6a9_DswmRAHKw2pznv1DY9or7-SwcEYK2fRzGuw30qeTEGYfKkjWr7S7wybe53W6qD12DdSC37/s1600/IMG_2951.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz5k7ahp_k_aMc_bTnrlsmd3uInvZIE97sUwYr_VzMJbq1VS_CW0RWe6dSdxYlx4R-sa6a9_DswmRAHKw2pznv1DY9or7-SwcEYK2fRzGuw30qeTEGYfKkjWr7S7wybe53W6qD12DdSC37/s320/IMG_2951.JPG" width="320" /></a></div>
We had some cream left over from Shirley's biscuit-making endeavor, so I used it to make scones. These are very similar to the ones I used to make from The Best Recipe, but they use half spelt flour, which doesn't seem to change the color and tastes good. I like the way cream scones are very tender and not bready or crumbly. I also totally ignored the instructions in the recipe (does Kim Boyce not own a Cuisinart?) and used a food processor, like my usual recipe does. The whole thing comes together in a few minutes. The recipe is <a href="http://www.chasingtomatoes.ca/2010/05/spelt-currant-scones.html" target="_blank">here</a>.<br /><br />Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-87285485881610969212012-08-23T11:14:00.000-07:002012-08-23T11:14:00.596-07:00Tomato and Onion Tarts<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gjhJzuoFVcFd3Jmfjyoz1ptdla59sh_uxHvRI8Oj-WBVxh5C8D3wS8_u0hIjhwDRMFJHyvXDg29CPjC3MmLNzwVFVZ5lNYiEdEfo2FOwnrI3jaMxYAEPjEi4lfC6qQwYuIzUFamBqdj3/s1600/IMG_2939.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gjhJzuoFVcFd3Jmfjyoz1ptdla59sh_uxHvRI8Oj-WBVxh5C8D3wS8_u0hIjhwDRMFJHyvXDg29CPjC3MmLNzwVFVZ5lNYiEdEfo2FOwnrI3jaMxYAEPjEi4lfC6qQwYuIzUFamBqdj3/s320/IMG_2939.jpg" width="240" /></a>I had good luck with yeasted tart dough in a gallette, so I thought I would try it in a pan. I made some tomato tartlets with fresh tomatoes, red onion slices, garlic, thyme, and olive oil, plus a dab of ricotta on the bottom.</div>
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<div class="separator" style="text-align: left;">
The crust is basically <a href="http://www.nytimes.com/2009/06/22/science/22recipehealth.html">this one</a>, with about 1/4 rye flour because I ran out(!) of whole wheat. Definitely has a pizza-like quality to the crust rather than a French tart crunch, but it's tasty and a dream to roll out. It didn't need any flour at all when rolling and I got it really thin without tearing it!</div>
Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-19739151005224183362012-06-21T12:56:00.001-07:002012-06-21T13:02:21.320-07:00<div style="text-align: left;">
A surfeit of spotty bananas on the counter and some getting-on blueberries in the fridge yesterday led me to this Martha Stewart recipe for <a href="http://www.marthastewart.com/314084/healthy-banana-blueberry-muffins">Healthy Banana Blueberry Muffins</a>, which I wanted to recommend.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0hrsiGBgIg72kUU1c-cXRPmL8U-CrafswaTJMP53JguIwmDRLicWsIa3VL5HjeEs8nTzMKfiWokRX_gkPlPY5YIl-r3BydHepIocv6bDKchrOk71_XHEDb2Z9k6UmieSKjLINoKuue4/s1600/photo-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0hrsiGBgIg72kUU1c-cXRPmL8U-CrafswaTJMP53JguIwmDRLicWsIa3VL5HjeEs8nTzMKfiWokRX_gkPlPY5YIl-r3BydHepIocv6bDKchrOk71_XHEDb2Z9k6UmieSKjLINoKuue4/s320/photo-2.jpg" width="320" /></a></div>
<div style="text-align: left;">
I have an aversion to whole wheat pastry flour, but I used it here because it was all I had in the house (bought for another project) and I substituted it for about 1/4 cup of the white flour too, since I was out. The result was a lovely fine crumb that still tasted pleasantly wheaty, without that sour whole wheat pastry flour aftertaste. I also added the zest of one lemon, which I would highly recommend. Next time I'll try just plain whole wheat flour (it would give the muffins a bit more body), use the whole wheat pastry flour instead of any white, and halve the sugar: it calls for 1/3 cup of both white and brown, but I'd just stick with the brown. Martha's recipes tend to be pretty sweet. I think you could also substitute apple sauce for some of the butter if you had to, and maybe try raspberries. The recipe calls for frozen berries, which tend to hold their shape better, but fresh ones worked pretty well. The muffins are still being enjoyed by the entire household. Again, the recipe is <a href="http://www.marthastewart.com/314084/healthy-banana-blueberry-muffins">here.</a></div>
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<a href="http://www.blogger.com/"></a></div>Dianthahttp://www.blogger.com/profile/12951674749518546043noreply@blogger.com1tag:blogger.com,1999:blog-1175774210644907344.post-92120558303453504672012-04-04T11:05:00.002-07:002012-04-04T11:05:52.710-07:00Spelt Focaccia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6K_QbE5ExbANM6ppN02yAblvICjOIl480bvw6dXJcFOfXGeTtCZCV758F2soNF5JdT5LSjJrp_TVveWrX5zZ2cgNAZHJRCJcOBOaBtQiLrHlprQWdJZ8z9YlVGv8zBevUR1TSQMmCmBhp/s1600/IMG_2447.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6K_QbE5ExbANM6ppN02yAblvICjOIl480bvw6dXJcFOfXGeTtCZCV758F2soNF5JdT5LSjJrp_TVveWrX5zZ2cgNAZHJRCJcOBOaBtQiLrHlprQWdJZ8z9YlVGv8zBevUR1TSQMmCmBhp/s320/IMG_2447.JPG" width="320" /></a></div>
I had such good luck with yeasted tart dough recently that I thought I would try another yeasted bread. The spelt focaccia from Kim Boyce's "Good to the Grain" looked easy, and it was. I probably only spent about half an hour of active time on this bread, and it baked up delicious. I split it into three pieces and baked the first one with chili salt (from my cousin Jamie in Boulder) and rosemary. I plan to try the next one with roasted garlic and the last one with truffle oil.<br />
<br />
The recipe is <a href="http://cookwithoutakitchen.blogspot.com/2011/04/kim-boyces-focaccia-and-easy-steamed.html">here</a>.Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-29249953723913849522011-12-11T15:35:00.000-08:002011-12-11T15:35:41.135-08:00Whole Wheat Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_nXSman5yHFPyo4HB5e78n6eWYOD-fUadK81YyfNRybhEKvNdvyZ-LoZG-B5-msvMBVqzx4zNtH8TZfYUNvm7uHZ5JN-ubdvDMFfd0-oQwvOqK39SyfxoCTfYsfq9HOqgFX3DoacbZit/s1600/IMG_2176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_nXSman5yHFPyo4HB5e78n6eWYOD-fUadK81YyfNRybhEKvNdvyZ-LoZG-B5-msvMBVqzx4zNtH8TZfYUNvm7uHZ5JN-ubdvDMFfd0-oQwvOqK39SyfxoCTfYsfq9HOqgFX3DoacbZit/s320/IMG_2176.jpg" width="240" /></a></div>These are really terrific and they look beautiful. I used Ghirardelli 60% cacao chips but otherwise followed the recipe pretty closely. The old family Kitchenaid beat these into submission nicely. Next time I may try some of the tips from the Cook's Illustrated cookies or even a little corn syrup after learning that's how the Momofuku Milk Bar cookies get so chewy. Recipe <a href="http://www.culinate.com/books/collections/all_books/good_to_the_grain/chocolate_chip_cookies">here</a>.Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-23929722675376992772011-12-11T09:10:00.000-08:002011-12-11T09:10:54.656-08:00Multigrain Buttermilk Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dQH47HC3WH5OhTH266sbblIpIlk4VzSGu98tZvYCLWiOGkZPVRIUze-bVJDwwZ9aU_29LuKguNwlO7Vt52KO6WwBScWJC3jyFnIizuhQG55kXAHMePncQkgh7aX1d28vzfZ4eBd4MeRm/s1600/IMG_20111211_105940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dQH47HC3WH5OhTH266sbblIpIlk4VzSGu98tZvYCLWiOGkZPVRIUze-bVJDwwZ9aU_29LuKguNwlO7Vt52KO6WwBScWJC3jyFnIizuhQG55kXAHMePncQkgh7aX1d28vzfZ4eBd4MeRm/s320/IMG_20111211_105940.jpg" width="320" /></a></div><br />
More pancakes, from a Good to the Grain recipe that I hadn't tried yet. This one uses a mix of flours, all whole-grain. I didn't have millet or barley flour so I used quinoa flour and spelt instead. I also used powdered buttermilk. These came out really tasty, and not heavy. I would make them again!<br />
The recipe is <a href="http://www.lottieanddoof.com/2010/11/perfect-pancakes/">here</a>.<br />
<br />
Stay tuned for whole wheat chocolate chip cookies from the same book, later today!Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-63623815785591379332011-08-16T06:23:00.000-07:002011-08-16T06:29:27.657-07:00Sweet-Potato Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizi927nyGGcJIC5AQFWUKPW8KYGxpL_Fmzkq3Tv6NWG_SCMdd9IRNUBQgysRba0NNGfaFLAHks9Y3Qgq0gLh3URedYdbgjjP04bKSmWyu18rbROKJdk8wBP9uvgDhD5VU3srtP9U0-bRxs/s1600/IMG_2131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizi927nyGGcJIC5AQFWUKPW8KYGxpL_Fmzkq3Tv6NWG_SCMdd9IRNUBQgysRba0NNGfaFLAHks9Y3Qgq0gLh3URedYdbgjjP04bKSmWyu18rbROKJdk8wBP9uvgDhD5VU3srtP9U0-bRxs/s320/IMG_2131.jpg" width="320" /></a></div><br />
Another one from Kim Boyce's Good to the Grain.<br />
<br />
These muffins didn't rise that much. They are not fluffy. The flavor is good though. They have roasted sweet potato and half traditional whole wheat flour, plus chopped dates and some pumpkin seeds I sprinkled on top.<br />
<br />
I made two modifications to the recipe. First, I used Earth Balance instead of butter, because I still have some and I need to use it up. This probably accounts for the density, since it doesn't cream as well as butter. Second, I used powdered buttermilk. That should be fine though.<br />
<br />
<a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/11/kim-boyces-whol.html">This recipe</a> is close to what I used. It seems like no one posts this one without changes. I did not use any whole wheat pastry flour because that isn't in the original recipe.Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-31250354751042377692011-07-21T21:45:00.000-07:002011-07-21T21:57:47.917-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR4PqiDaPhwfV79O2u_IkleMIVmMPELqWlOwPsN8Dm9WS1ZKee64s1nDGvOXV2OSxxcBCE20hQpPzoH-nqUQAqZz7LatQ6kEsPPWTkQA29MV4E1qE8aZTRUs53_8YoS1PzBfZwcH_zNY/s1600/00001345.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR4PqiDaPhwfV79O2u_IkleMIVmMPELqWlOwPsN8Dm9WS1ZKee64s1nDGvOXV2OSxxcBCE20hQpPzoH-nqUQAqZz7LatQ6kEsPPWTkQA29MV4E1qE8aZTRUs53_8YoS1PzBfZwcH_zNY/s320/00001345.JPG" alt="" id="BLOGGER_PHOTO_ID_5632034833003065250" border="0" /></a><br /><br />We recently made our usual yeasted waffle recipe (below) using all white whole wheat flour instead of the usual half white / half whole wheat. We also used all canola oil and non-fat milk with no ill effects. I know the picture's not great but these are really delicious waffles. We all (including Max) often tear into these without even adding syrup, not to be "healthy," but just because they taste so good as they are.<br /><br /><i>From Mollie Katzen's "Sunlight Cafe"</i><br /><br />2 cups unbleached all-purpose flour [we usually do half whole wheat flour]<br />1 tsp yeast<br />1 Tbsp sugar<br />1/2 tsp salt<br />2 cups milk<br />6 Tbsp melted unsalted butter, or canola oil if you want to be healthy<br />1 large egg<br />nonstick spray<br /><br />Combine flour, yeast, sugar, and salt in a medium-sized bowl. Add the milk, and whisk until blended. Cover the bowl tightly with plastic wrap, and let it stand overnight at room temperature. (If the room is warmer than 70 degrees F, put it in the refrigerator.)<br /><br />In the morning, preheat the waffle iron and melt the butter. Beat the egg in a small separate bowl, then beat it into the batter along with the melted butter. The batter will be quite thin.<br /><br />Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray, and rub on a little butter. Add just enough batter to cover the cooking surface -- approximately 2/3 cup for each waffle.<br /><br /><br />Cook for 2-3 minutes, depending on your waffle iron. Don't overbake -- you want it crisp and brown but not too dark. Its OK to peek.<br /><br />Serve hot with your chosen toppings.Dr. Khttp://www.blogger.com/profile/03775991535668814531noreply@blogger.com1tag:blogger.com,1999:blog-1175774210644907344.post-70194770964024503212011-05-20T07:20:00.000-07:002011-05-20T07:20:37.254-07:00Quinoa and Beet Pancakes<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOURMs6Kp0ugt-u_hyzc3nz7GALw2BBftOKeGZZS_tRN_o6vowq5-RB3_bpHsQkX-RJ7ZbThH60e9cI5XDr8-fACm3ijQl43K_ukcZLPmGzkCaIXs_iUYGw4BC5QNRVkLjq1ucmzAEleR7/s1600/IMG_3332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOURMs6Kp0ugt-u_hyzc3nz7GALw2BBftOKeGZZS_tRN_o6vowq5-RB3_bpHsQkX-RJ7ZbThH60e9cI5XDr8-fACm3ijQl43K_ukcZLPmGzkCaIXs_iUYGw4BC5QNRVkLjq1ucmzAEleR7/s320/IMG_3332.jpg" width="239" /></a></div><div class="separator" style="clear: both; text-align: left;">So, I'm still working my way through Good to the Grain. I bought some Bob's Red Mill quinoa flour and a gigantic beet from the farmer's market and made these pancakes. Check out how amazing the batter look!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhUhsOMlTZi1SpLXerpjCcG7h3zTPDAxJYfMnY-17X1g_XJm9W8B1FpeG_0QVMUs_UxHqf2oyHz4Ipc9N8ggt3bEaTMm4d8AfRv_i_gur0TQpLoXtrVfy9qJ0S8bYGHbVk9RLPvj0hLhi/s1600/IMG_3333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAhUhsOMlTZi1SpLXerpjCcG7h3zTPDAxJYfMnY-17X1g_XJm9W8B1FpeG_0QVMUs_UxHqf2oyHz4Ipc9N8ggt3bEaTMm4d8AfRv_i_gur0TQpLoXtrVfy9qJ0S8bYGHbVk9RLPvj0hLhi/s320/IMG_3333.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">They cook up pretty normally. Mine were a bit thick. I couldn't get the beet to puree perfectly in my food processor until I added some of the other wet ingredients. You might want to use a blender instead.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I made some of my usual adjustments to the recipe, using Egg Beaters for the egg and canola oil instead of butter. I didn't have yogurt on hand so I used buttermilk in place of the milk and yogurt.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RoZSAUM9jhwItgLqLi2xequQzWOD_VGeeYg_DicNeuiAKd_inJ1zUuaa0pG6OAm1Tn0eXOpWcTilPvsO7D5sv73Y4IBND5DzmUgyIwLvOEbX51tr5lSM_BsKHPAke7F1PY30iPR5GmFi/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RoZSAUM9jhwItgLqLi2xequQzWOD_VGeeYg_DicNeuiAKd_inJ1zUuaa0pG6OAm1Tn0eXOpWcTilPvsO7D5sv73Y4IBND5DzmUgyIwLvOEbX51tr5lSM_BsKHPAke7F1PY30iPR5GmFi/s320/photo.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">The final product tasted quite beety. Shirley loved them.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.smithbites.com/2011/02/a-valentine-delivery-quinoa-and-beet-pancakes/">Full recipe</a></div><div style="text-align: left;"><br />
</div>Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-70720176333340484782011-04-07T14:06:00.000-07:002011-04-08T08:54:53.884-07:00Oatmeal Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHf2crK6_SjwXnH-JBvr6GXLBcMrZ24KAtrfG5YmGgkl4JrZv18AhsYx6RzM5-auonNtkGk492J_eZa0GYWUEz0o477r9olu27aoksfppk8CVBIWreUxEqhrGn1xMHbajejE1VpLiy1Wy/s1600/pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmHf2crK6_SjwXnH-JBvr6GXLBcMrZ24KAtrfG5YmGgkl4JrZv18AhsYx6RzM5-auonNtkGk492J_eZa0GYWUEz0o477r9olu27aoksfppk8CVBIWreUxEqhrGn1xMHbajejE1VpLiy1Wy/s320/pancakes.jpg" width="320" /></a></div><br />
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Almost forgot to take a photo.<br />
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I've been eating more oatmeal due to my high cholesterol, so I chose oatmeal pancakes as my first recipe to make from Kim Boyce's "Good to the Grain." They're very good pancakes, with plenty of fluffiness. If anything, I thought these were too conventional. I might try to increase the amount of oatmeal or sub more oat flour for AP.<br />
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BTW, I used Bob's Red Mill for the oat flour and the oatmeal. I'm buying Bob's stuff like an addict. It's all really good.<br />
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Someone has kindly typed in the whole recipe <a href="http://lainesrecipebox.blogspot.com/2010/08/oatmeal-pancakes.html">here</a>, so I won't duplicate it. I subbed canola oil for butter, egg beaters for eggs, and (full fat) soy milk for whole milk. I added a spoonful of flax meal too. None of those seemed to be a problem, but the pancakes were kind of sweet, possibly due to the soy milk.<br />
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<b>UPDATE:</b><br />
I had more cooked oatmeal left, so I tried them again. This time I cut the AP flour in half and added 1/4 of it back as flax meal. I also added blueberries. The pancakes were tasty but too thick, so I added more milk to the batter. I think these are still too sweet if you plan to put any topping on them. I would skip the sugar, but possibly increase the molasses, which I can't taste at all.Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-37088903734580043452011-03-20T12:20:00.000-07:002011-03-20T20:47:37.675-07:00Cornmeal-Rye WafflesHi Everyone!<br />
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This morning, I made cornmeal-rye blueberry waffles. I used a recipe that Suzanne gave me from the <a href="http://www.amazon.com/Arthur-Flour-Whole-Grain-Baking/dp/0881507199">King Arthur Flour Whole Grain Baking</a> cookbook. It makes a ton, so I cut it in half and it still make about 10 waffles for me.<br />
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In order to make this more cholesterol-friendly, I used egg whites in place of eggs (2 whites for each whole egg in the recipe), and Earth Balance margarine in place of butter. It was my first try using that stuff and while it worked fine I think I'll use canola oil instead for recipes like this where you just melt it anyway. I used clabbered milk (1% milk + lemon juice/zest) instead of buttermilk because that's what I had handy and lemon flavor is nice with blueberries. I also beat the egg whites to stiff peaks before adding them, because I'm a total waffle badass. The blueberries are frozen wild ones that I stirred into the batter at the end (not part of the original recipe).<br />
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These had a great flavor to them, and didn't really need much syrup. They did need to be baked through in order to prevent them from coming apart when taking them out. They also stick pretty seriously to the waffle iron, so maybe use some cooking spray even if your waffle iron is non-stick.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM49NVtl_ByXp9aIHfJMMt91qjJIOK5H8OVsewuGquPPUg1NWePjQewb2nN4U-egmXnJPO4SfcubFthKMBmaLZ6O_-uD64fFAhAV5VRXVwOTvOrkVD48jA0iWC5LAjwvycXQBmc-AUxpen/s1600/IMG_1975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM49NVtl_ByXp9aIHfJMMt91qjJIOK5H8OVsewuGquPPUg1NWePjQewb2nN4U-egmXnJPO4SfcubFthKMBmaLZ6O_-uD64fFAhAV5VRXVwOTvOrkVD48jA0iWC5LAjwvycXQBmc-AUxpen/s320/IMG_1975.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwvP6aD-YpFlnqhslcVkFOeADZKHA0uBBEcOnRPWhWbCTO5lJS76piG0WA5qDjh-4ooQRmbiDc6dF7zf0phVWC8-DMZbavMeDG6DsQo38du8CI3_u0MIG9EPPnrefvRZQPohSNK6fWsYB/s1600/IMG_1977.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXwvP6aD-YpFlnqhslcVkFOeADZKHA0uBBEcOnRPWhWbCTO5lJS76piG0WA5qDjh-4ooQRmbiDc6dF7zf0phVWC8-DMZbavMeDG6DsQo38du8CI3_u0MIG9EPPnrefvRZQPohSNK6fWsYB/s320/IMG_1977.jpg" width="320" /></a></div><br />
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<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial,sans-serif; font-size: 13px;">3 cups buttermilk<br />
2 eggs<br />
6 tbsp butter melted<br />
2 cups yellow cornmeal<br />
2 cup whole <span class="il" style="background-color: #ffffcc; color: #222222;">rye</span> flour<br />
1/4 sugar<br />
2 tsp baking power<br />
2 tsp salt<br />
1 tsp baking soda<br />
<br />
whisk together buttermilk, eggs and melted butter in a med. bowl. in a sep. bowl blend the dry ingredients, then quickly and gently combine the wet and dry. let batter sit for 10 min. to allow cornmeal to soften. the batter will be quite thick by the time you're ready to use it.<br />
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preheat waffle iron; if it's not nonstick, spray with nonstick cooking spray before preheating. whe the iron is hot enough, drop the batter onto it by 1/3 cupfuls, and bake until the waffle iron stops steaming, 3 to 5 min. These waffles are best with a crispy, browned exterior so be sure to bake them long enough for the exterior to get quite firm.<br />
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yield: 16, 4-inch square waffles</span>Anonymoushttp://www.blogger.com/profile/17800887826023846457noreply@blogger.com0tag:blogger.com,1999:blog-1175774210644907344.post-9227330331617346252011-03-17T08:25:00.000-07:002011-03-17T08:26:56.289-07:00What to doGreetings, all<br /><br />In answer to Leah's question, all getting the same cookbook could be an interesting idea: prove me wrong that whole grain baking is a bad idea!<br /><br />I do have a few recipes I can post, and a question: does oatmeal count?Sajanehttp://www.blogger.com/profile/09945103503769523785noreply@blogger.com1tag:blogger.com,1999:blog-1175774210644907344.post-39810614471571004322011-03-15T06:44:00.000-07:002011-03-15T06:50:41.276-07:00Throwing down that first gauntlet ...Hey fellow bakers,<div><br /></div><div>Thanks for setting this up, Perrin. I especially like the name, although I must confess I've been calling it by its initials in my head and thus feeling like it's an NPR station (coming to you from WGBA ...). Which is only a good thing, in my book.</div><div><br /></div><div>So what are we going to bake first? Do we want to all get the same book and work our way through it? Do you want to try some random Internet recipes? Shall we haul out my collection (and I know Sarah Jane has one too) of old Seventies cookbooks that call for spelt and smell like an old-timey food co-op?</div><div><br /></div><div>Can't wait to hit the ovens with you guys,</div><div><br /></div><div>Leah</div>Leahhttp://www.blogger.com/profile/18399373870059765168noreply@blogger.com2