Have you ever cooked farro or teff? What about amaranth or barley? For the lowdown on every grain under the sun, visit the Whole Grains Council website, a fabulous resource for everything whole grains … or tune into this week’s Cooking with the Moms podcast. During the show, we dish about whole grains and all the easy ways to add them to your family’s diet.
Giveaway News: For fresh ideas on whole grains, our friends at Bob’s Red Mill are sponsoring a giveaway for our readers. To enter, leave a comment at the end of this post with your favorite way to incorporate whole grains into your family’s diet or share a recipe using whole grains. Three lucky winners will receive an assortment of whole grain products from Bob’s Red Mill — things like Spice Apple Bran Muffin Mix, 13-Bean Soup Mix, 10-Grain Hot Cereal, Quinoa, and more. Winners will be selected randomly using random.org, and the giveaway ends at noon on June 25th.
Several weeks ago, Janice had the pleasure of touring Bob’s Red Mill while in the Portland, Oregon during the annual meeting of the International Association of Culinary Professionals. Bob Moore founded Bob’s Red Mill over 30 years ago to preserve the ancient craft of stone milling and to grind whole grains for the local community. Now, with over 200 employees, the company offers 400 wholesome products including ground flaxseed, quinoa, teff, whole wheat pastry flour, millet, whole grain pancake mix, gluten-free all-purpose baking flour, and apple blueberry granola (over 100 of them are gluten free too). You name it … if it’s a whole grain, they grind it, mill it, mix it, and sell it!
After touring the facility and seeing the whole grains being crushed and ground, Janice went to the store and feasted on a breakfast burrito wrapped in a whole grain flour tortilla with grits and fresh fruit on the side. There, she met Bob and asked if he wanted to be a guest on our podcast. To her delight, he said yes, and he invited his program director, Lori Sobelson to join the conversation too. Lori runs all the culinary classes and programs offered to the community, and she shared two of her favorite kid-friendly recipes including Cranberry Oatmeal Cookies and Hazelnut Quinoa Salad (see below). These two charming folks spent close to an hour chatting with Janice about everything from how the company was started to how to get kids to eat more whole grains.
Breakfast Burrito and Fruit Salad at Bob’s Red Mill
Bob and Janice take a spin in his 1931 Ford
Bob’s Red Mill Cranberry Oatmeal Cookies
Makes about 24 Cookies
- 1/2 cup unsalted butter, room temperature (we used 1/4 cup butter and 1/4 cup canola oil)
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups Old-Fashioned Rolled oats (not instant)
- 1/2 cup dried cranberries
- 1/2 cup walnuts, coarsely chopped
1. Preheat oven to 350 degrees and place rack in center of oven. Line two baking sheets with parchment paper. Set aside.
2. In a bowl using an electric mixer, cream butter (or butter and canola oil if using both) and sugar until creamy and smooth about 2 to 3 minutes. Add the egg and vanilla extract and beat to combine. Add the flour, baking soda, salt and old-fashioned oats. Beat until well incorporated. Stir in cranberries and walnuts.
3. For small cookies place about 1 tablespoon of batter on the prepared baking sheet, spacing cookies about 2 inches apart. For larger cookies, use an ice cream scoop or about two and one half tablespoons of batter per cookie. If your batter is too soft, place in the refrigerator for 30 minutes to firm it up before baking the cookies. Flatten the cookies slightly with the palm of your hand and bake cookies about 10 minutes for smaller cookies and 13 to 14 minutes for larger cookies, or until light golden brown. Remove from the oven and let cookies cool about 2 minutes on the baking sheet before transferring them to a wire rack to cool.
A recipe from Bob’s Red Mill Bakery, Bob’s Red Mill Natural Foods
As we mentioned in the podcast, on Bob’s 81st birthday he gave the company to his employees. He said, “I didn’t want it to be acquired by a competitor who would take it to pieces and fire everyone. I couldn’t let that happen.”
Hazelnut Quinoa Salad
Makes 4 Servings (courtesy, Lori Sobelson)
- 2 cups quinoa, cooked
- 1/4 cup hazelnuts, toasted and crushed
- 1/4 cup finely chopped green onions
- 1/2 cup red seedless grapes cut in half
- 1/3 cup orange juice
- 1/4 cup strawberry fruit spread
- 3 tablespoon balsamic vinegar (or white vinegar)
- 2 tablespoon canola oil
- 1 tablespoon silken tofu
- 1 medium clove garlic, minced
- 3/4 teaspoon salt
1. To cook quinoa: In a saucepan over high heat, bring 2 cups water to boil. Add 1 cup quinoa grain and ½ teaspoon salt. Reduce heat and cook covered for 12 minutes. Quinoa will be done when grain has absorbed all of the liquid. Place quinoa on cookie sheet to cool.
2. In a medium size bowl combine cooled quinoa, hazelnuts, green onions and grapes. Serve at room temperature or chill for 2 hours before adding dressing.
3. In a food processor or blender, combine all of the dressing ingredients. Blend for about 1 minute or until smooth. Set aside until main salad ingredients are ready to serve. Just before serving pour dressing over quinoa mixture. Pour slowly as you will have more than you need.
* If you don’t like the dressing recipe listed above a low-fat raspberry vinaigrette may also be used.
Good luck on the giveaway. We can’t wait to read about all of your ideas!