Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Rice/Beans/Grains/Seeds

RECIPE: Kimchi Fried Rice

kimchi-fried-rice-eastandwest-yotelNYC-230

Enjoy this for breakfast, lunch or dinner!
Photo courtesy Yotel New York.

 

Kimchi or kimchee is a traditional Korean fermented vegetable dish, the most common side dish in Korean cuisine. It is also a main ingredient in many popular Korean dishes, such as kimchi stew.

Kimchi has always been made year-round, but in earlier times it was made in larger quantities during the winter months, when fresh vegetables were few. Like many societies pre-refrigeration, pickled vegetables were a winter mainstay. Here’s more about kimchi.

In addition to Asian markets, you can now find kimchi at natural food stores, including chains like Whole Foods and Trader Joe’s.

This fusion recipe from East & West at Club Lounge combines Korean kimchi with Chinese fried rice with a western fried egg.

RECIPE: KIMCHI FRIED RICE WITH FRIED EGG

Ingredients For 4 Servings

  • 8 cups cooked white rice
  • 1 teaspoon chopped garlic
  • 1 teaspoon canola oil
  • 1 cup kimchi vegetables, chopped
  • 1 scallion, chopped
  • 1 bok choy stem, chopped
  • 1 carrot, julienned
  • 1 teaspoon chili paste (sambal olek)
  • Salt and pepper to taste
  • 4 fried eggs, sunny side up, crispy edges, salt and pepper to taste
  • Optional garnish: julienned green onion
  • Preparation

    1. SAUTÉ garlic in canola oil and add rice. Stir fry rice for 2 minutes, then add kimchi.

    2. STIR fry for an additional minute; then add scallions, bok choy and sambal.

    3. SEASON with salt and pepper, and portion into four individual bowls or one large serving bowl.

    4. TOP with crispy fried egg(s) and green onions and serve.

     
      

    Comments

    TIP OF THE DAY: Millet, A Gluten Free Whole Grain

    Today’s tip comes from Bob’s Red Mill, where there’s always something new and delicious to discover. Our recent discovery: millet, a gluten free, ancient whole grain.

    Easily used as a replacement for rice and bulgur wheat with millet in a salad with dates and pistachio to benefit from the whole grain, gluten free and high protein goodness. The nutty sweet flavor is an added bonus!

    Millet, an ancient grain, was first farmed some 10,000 years ago in East Asia. A staple crop in Asia and Africa—then and now—it was revered as one of five sacred crops in ancient China. It’s mentioned in the Old Testament, the writings of Herodotus and the journals of Marco Polo.

    Millet grows well in poor, droughty and infertile soils, and are more reliable than most other grain crops under these conditions.

    It fell out of fashion in the cuisines of America and Europe, but it’s always been available in health food stores. A small, round, yellow seed, you also find it in natural food stores like Whole Foods Market, and in many general grocery stores.

    Millet has a mild, sweet flavor and cooks quickly, making it a tasty, convenient whole grain for sides, salads and stir fries. Its light flavor enables it to be prepared as a sweet or savory recipe. In addition to fiber, it’s packed with B vitamins, iron, magnesium, manganese and phosphorus.

    The most widely cultivated species include, in order:

       

    millet-horiz-bobsredmill-230r

    Millet, a grain to discover. Photo courtesy Bob’s Red Mill.

  • Pearl millet (Pennisetum glaucum), what you’re most likely to find in the U.S.
  • Foxtail millet (Setaria italica)
  • Proso millet (Panicum miliaceum), also called broom corn millet, common millet, hog millet and white millet)
  • Finger millet (Eleusine coracana)
  •  
    Easy Ways To Enjoy Millet

  • Breakfast: Substitute millet for a bowl of oatmeal; bake raw millet seeds into breads and muffins for a healthful crunch.
  • Salad: Substitute millet in any grain salad; add a scoop as a garnish for a green salad or cooked vegetables.
  • Side: Serve millet with a drizzle of olive oil, fresh-cracked pepper and an optional sprinkle of grated Parmesan. We also enjoyed a side of millet, chopped dates and pistachio nuts.
  •  

    millet-spring-roll-salad-bobsredmill-230L

    Millet salad: Serve it as a side or top with a
    grilled protein. Photo courtesy Bob’s Red Mill.

     

    RECIPE: MILLET STIR-FRY

    Use this recipe from Bob’s Red Mill to turn a simple stir-fry into something special, replacing rice with millet. You can add an optional protein (chicken, tofu, etc.).

    Ingredients For 4 Servings

  • 2 cups water
  • 1/2 teaspoon salt
  • 1/2 cup millet
  • 2 tablespoons oil
  • 1 cup sliced onion
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1 large head of broccoli, chopped
  • 1 cup sliced carrot
  • 5 ounces canned water chestnuts
  • 1/4 cup cashew pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoons honey
  • 1 tablespoon cornstarch
  •  

    Preparation

    1. BRING water and salt to a boil in a pot. Add millet and return to a boil. Cover, reduce heat to low and simmer for 35-40 minutes.

    2. COMBINE soy sauce, rice vinegar, honey and cornstarch. Set aside

    3. HEAT oil in a large pan over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and ginger; cook for 1 minute. Add broccoli, carrots and water chestnuts. Cook until vegetables are al dente to tender, depending on preference, 7-10 minutes. Add millet and cashews.

    4. POUR soy sauce mix over the stir-fry and cook until the sauce is absorbed, about 2 minutes. Remove from heat and serve.
     
     
    MORE MILLET RECIPES

    Here are three delicious recipes from Bob’s Red Mill:

  • Millet Salad, a combination of grain and crunchy veggies (recipe)
  • Sweet Millet Congee with apples and bacon, for breakfast (recipe)
  • Spinach and Lemon Millet Arancini, fun party fare (recipe)
  •  
    Let us know what you think of millet!

      

    Comments

    FOOD 101: Pastilla, Bastilla, Bisteeya, B’stilla

    pastilla-moroccan-kaminsky-230

    Alluring and delicious. Photo © Hannah
    Kaminsky | Bittersweet Blog.

     

    Pastilla, pronounced “bastilla” in the Arabic of North Africa, is a traditional Moroccan dish that crossed the Straits of Gilbraltar from Andalusia, Spain. It is transliterated from the Arabic pastilla, bastilla, bisteeya, b’stilla or bstilla.

    It all means “delicious,” says Hannah Kaminsky.

    Traditionally served as a first course of a special meal, this squab pie with flaky, crêpe-like dough is more often made with chicken these days. Fish, offal and vegetarian recipes are also made.

    In traditional recipes, the meat is slow-cooked in broth and spices, then shredded and layered in the pastry with toasted and ground almonds, cinnamon and sugar.

    “I may have never known about the wonders of pastilla, the mysterious pastry with a half-dozen different spellings, if not for the ethereal prose of Fatima Mernissi,” says Hannah. “So inspired by her lavish, unrestrained words of praise, this was my call to action, to secure a literal piece of the pie for myself.”

    Looking for a vegan substitute, she turned to chickpeas, noting:

     
    “Most curious with pastilla is the incongruous addition of powdered sugar right before serving; a light dusting of confectionery snow, frosting a decidedly savory main course.

    “Humbly, I must admit, it does work, tempering the hot, bold and intense spices without turning the pastry into a dessert. Though it could still taste equally delicious without the sugar, for those as hesitant as myself, I must urge you to just give it a shot.”
     
    RECIPE: CHICKPEA PASTILLA

    Ingredients For 3-4 Servings

  • 3 tablespoons olive oil
  • 2 medium yellow onions, finely chopped
  • 2 teaspoons granulated sugar
  • 1-1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 can (14-ounces) chickpeas (1-3/4 cups cooked), drained
  • 1/2 cup coarse almond meal
  • 1/2 cup vegetable broth
  • 1 tablespoon lemon juice
  • 3/4 to 1 teaspoon salt
  • 8-10 sheets frozen phyllo dough, thawed
  • Optional: confectioner’s sugar to garnish
  •  

    Preparation

    1. PREHEAT Preheat oven to 425°F. Lightly grease a 6-inch round springform pan.

    2. HEAT 1 tablespoon of the oil in a large saucepan or skillet over medium heat. Add the onions and sugar; cook for 8-10 minutes while stirring frequently, until lightly golden and aromatic. Add the ground cumin, coriander, ginger, cinnamon, black pepper and cayenne, cooking for a minute or two longer to gently toast the spices.

    3. ADD the drained chickpeas and almond meal, stirring to combine, before slowly pouring in the broth and lemon juice together. Cook for another minute to heat through and slightly thicken the mixture. It should be thoroughly moistened but not soupy. Season with salt to taste. Remove from the heat and let cool for 15 minutes before proceeding.

    4. LAY 1 sheet of phyllo across the bottom of the prepared springform pan, allowing the excess dough to hang over the edges. Lightly brush with the remaining olive oil, and then place another sheet of phyllo on top, turning it slightly so that the points stick out at different angles. Repeat this process so that you end up with 4-5 sheets lining the pan, covering the sides completely.

     

    baklava-wiki-star-230

    This baklava, made in a star-shaped cup, shows the numerous layers of phyllo dough. Photo courtesy Wikimedia.

     

    5. SPOON the chickpea filling into the center, smoothing it out so that it fills the pan evenly. If you end up with a bit too much filling to comfortably squeeze in, you can always use leftover sheets of phyllo later, to make individual parcels.

    6. COVER the filling with another sheet of phyllo, brush with olive oil and repeat the same process as before, ending up with another 4-5 sheets on top. Fold the overhanging dough back over the top, smoothing it down as neatly as you can. Give it a final brush of olive oil before sliding it into the oven.

    7. BAKE for 15-18 minutes, keeping a close eye on the pie until it is golden brown (it cooks quickly at this high temperature). Let cool for 5 minutes before unmolding. Sift a fine dusting of confectioner’s sugar on top right before serving.

    THE HISTORY OF PHYLLO DOUGH

    Phyllo (FEE-low), fillo or filo is the traditional dough of the Greek, Middle Eastern and Balkan cuisines. It is used for pastries from the sweet, like baklava (with honey and nuts) to the savory, like spanakopita (spinach and feta).

    Phyllo means “leaf” in Greek, and refers to the many tissue-thin leaves (so thin you can read through them) of unleavened flour sheets that comprise the dough. The paper-thin layers are separated by a thin film of butter.

    The earliest form of the dough was made in the 8th century B.C.E. in northern Mesopotamia, when the Assyrians made an early version of baklava, layering very thin pieces of dough with nuts and honey, and baking them in wood-burning ovens.

    The practice of stretching raw dough into paper-thin sheets is believed to have evolved in the kitchens of the Topkapi Palace in Istanbul, based on Central Asian prototypes.

    Greek seamen brought the concept home, and Athenian bakers created phyllo, the leaf-thin layers of dough, as early as the 3rd century B.C.E. Given the labor required, it was served in wealthy Greek households for special occasions.

    The dough (flour, water, oil and white vinegar) was made by gently rolling, stretching or pressing into the ultra-thin sheets. This takes time and skill, requiring progressive rolling and stretching into a single thin and very large sheet. A very large table and a long roller are required, with continous flouring between layers to prevent tearing.

    Machines for producing phyllo pastry were perfected in the 1970s. Today, phyllo is made by machine and available in the freezer section of most food stores, or fresh in some specialty markets.

    In preparation for baking, the dough is brushed with butter or oil; it must be worked with quickly as it dries with exposure to air. It can be cut into sheets and layered in a tin, cut into individual rolls or rolled up as one large roll.

    In any form, it is delicious!

      

    Comments

    RECIPE: Quick Quinoa “Paella”

    quinoa-paella-kaminsky-230

    A delicious vegetable “paella” of quinoa.
    Photo © Hannah Kaminsky.

     

    Paella is a Spanish pilaf traditionally made with saffron-seasoned white rice and, depending on regional preferences, different combinations of meat and seafood (here’s the history of paella and popular variations).

    Vegetarians can make vegetable paella with tofu. And in this recipe, from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes, you can replace the white rice as well with far more nutritious and quick-cooking quinoa.

    “Every last recipe packed into this carefully crafted text are all worth making, not a single bit of fluff or page-filler to be found,” says NIBBLE contributor Hannah Kaminsky.

    “One recipe that stands out is the deceptively simple Quick Quinoa Paella, an excellent example of author Nava Atlas’s skill for presenting a sound foundation that can be adapted, reinterpreted, and recreated a hundred different ways with equal success.”

    You can add a conventional proteins—chicken, duck, fish, seafood. We happened to have leftover roast chicken, and added some fresh scallops and shrimp.

    But quinoa is the most protein-rich grain, a complete protein with more protein per serving than milk (and perhaps the most nutritious food on earth).

    Prep time is 30 minutes.

    RECIPE: QUINOA PAELLA

    Ingredients For 6 Servings

  • 1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
  • 3 to 4 cloves garlic, minced
  • 1 green bell pepper, cut into 2-inch strips
  • 1 red bell pepper, cut into 2-inch strips
  • 1 cup sliced baby bella (cremini) mushrooms
  • 2 cups vegetable broth
  • 1-1/2 teaspoons turmeric or saffron (see note below)
  • 1 cup uncooked quinoa, rinsed in a fine sieve
  • 2 teaspoons fresh or 1/2 teaspoon dried thyme
  • 1 can (14-ounces) artichoke hearts, drained and quartered
  • 2 cups frozen green peas, thawed
  • 2 cups diced ripe tomatoes
  • 2 to 3 scallions, thinly sliced (white and green parts)
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground pepper to taste
  • Optional proteins: poultry, seafood, etc.
  •  

    Preparation

    1. HEAT the oil, broth, or water in a large, deep skillet or stir-fry pan. Add the garlic, bell peppers, and mushrooms, if desired, and sauté over medium-low heat until softened, about 2 to 3 minutes.

    2. ADD the broth, turmeric, and quinoa. Bring to a simmer and cook, covered, for 15 minutes.

    3. STIR in the thyme, artichoke hearts, peas, tomatoes, scallions, and half the parsley. Check if the quinoa is completely done; if not, add 1/2 cup water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

    4. SEASON with salt and pepper, then transfer the mixture to a large shallow serving container, or serve straight from the pan. Sprinkle the remaining parsley over the top and serve at once.

     

    plant-power-230

    Plant Power: delicious vegan recipes. Get it
    on Amazon.com. Photo courtesy HarperOne.

     
    Saffron Or Tumeric?

    As another departure from tradition, Hannah says that you can use turmeric rather than the customary saffron of paella. Saffron is harder to obtain and very expensive; but if you have it, by all means, use it. Dissolve the saffron threads in a small amount of hot water before adding to the recipe.
     

    GET THE BOOK

    Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes,” by bestselling vegan author Nava Atlas, was published last week.

    Pick up a copy and add more plant power to your diet.

      

    Comments

    PRODUCT: Betty Crocker Suddenly Grain Salad

    Betty Crocker Suddenly Grain Salad

    One of the three varieties of Suddenly Grain
    Salad. Photo courtesy Betty Crocker.

     

    If America isn’t eating enough whole grains, can Betty Crocker help?

    Hopefully, the company’s new and not-yet-mainstream boxed grain salads will do the trick.

    Following the trend of restaurants to whole grain salads—on the advice of healthcare professionals and the government to consume more whole grains—the food giant has introduced Suddenly Grain Salad, a line extension of their Suddenly Salad pasta salad line.

    Each box contains a mix of grains, seasonings and other ingredients such as dried fruits and nuts. It is easy to make, and mess free. You simply boil the grain packets for 17 minutes, then mix with the seasonings and a bit of water and olive oil.

    Then, enjoy the salad warm, room temperature or chilled; as a side dish or as a base for grilled chicken or fish. You’ve got a delicious and nutritionist-approved meal.

    The grain salads are delicious as is, but you can also add raw or cooked vegetables to amp up the salad: bell peppers, carrots, mushrooms, onions, tomatoes, zucchini, etc.

     

    The Suddenly Grain Salad line debuts with three flavorful varieties:

  • Harvest Grains: brown, wild and red rice and quinoa, with cranberries and almonds, and a blush vinaigrette.
  • Southwest Grains: brown rice, quinoa, black beans, corn and red peppers with a chipotle vinaigrette.
  • Tuscan Grains: brown rice, quinoa, wheat berries, almonds and a tomato parmesan herb dressing.
  •  
    We were particularly enamored of Harvest grains and Tuscan Grains—which is not to disparage Southwest Grains; we just liked the flavors of the other two better.

    If you have trouble finding them, ask your grocer or look online. After receiving initial samples from Betty Crocker, we reordered them on Amazon.com:

  • Harvest Grains
  • Southwest Grains
  • Tuscan Grains
  •  
      

    Comments

    RECIPE: Tofu & Tomato Skewers

    tofu-tomato-skewers-nutrition.org-230

    Tasty tofu and tomato skewers. Photo
    courtesy Nutrition.org.

     

    We love mozzarella and tomatoes. Caprese salad is a favorite, along with skewers of mozarella balls with cherry tomatoes and basil leaves.

    But we’re also trying to eat more vegan dishes, part of our personal commitment to save the planet. (Animal methane is the leading cause of greenhouse gas.) You’d be surprised how delicious a tofu substitution can be. Try this easy recipe from House Foods, which adds a bright herb sauce for dipping.

    RECIPE: TOFU & TOMATO SKEWERS WITH HERB SAUCE

    Ingredients For 10 Skewers

  • 1 package extra firm or super firm tofu
  • 20 cherry tomatoes
  • 10 bamboo skewers
  •  

    For The Herb Sauce

  • 1 clove garlic
  • 1 large shallot
  • ½ bundle Italian (flat leaf) parsley
  • ½ bundle cilantro
  • 2 tablespoons red wine vinegar
  • ½ tablespoon kosher salt
  • ½ teaspoon freshly grounded black pepper
  • ¼ teaspoon red pepper flakes
  • 1½ tablespoons extra virgin olive oil
  •  

    Preparation

    1. WRAP tofu with paper towel and place on plate. Microwave for a minute to remove excess moisture.

    2. PLACE garlic and shallot in a food processor and give it a quick whirl. Add parsley, cilantro and give it another whirl.

    3. COMBINE chopped herbs and add vinegar, salt, black pepper, red pepper flakes and olive oil in a bowl.

    4. CUT tofu in cubes in the same size as the cherry tomatoes. Place two tofu cubes and two tomatoes alternately on skewers. Brush tofu with the sauce and grill for 3 to 4 minutes on each side. Brush a couple more times until grill mark is shown. Brush tofu again before serving.

    5. SERVE with herb sauce.

     

    House-Foods-Extra-Firm-Tofu-230

    Use only extra firm tofu so the cubes will hold their shape. Photo courtesy House Foods.

     

    You can also make tofu Caprese salad.

    Tofu is made in a variety of firmness levels, ranging from soft to extra firm, depending on the use. Desserts and smoothies, for example, use soft tofu; grilling requires extra-firm tofu, the texture of which is similar to meat.

    House Foods’ line of Premium Tofu products that are made with non-genetically modified (non-GMO) soybeans grown in the U.S. See all of the products at House-Foods.com.

      

    Comments

    TIP OF THE DAY: Lettuce Cups or Wraps

    tofu-lettuce-cups-230

    Lettuce cups: Fill them with something warm
    for a contrast with the cool, crunchy lettuce.
    Photo courtesy House Foods.

     

    First introduced in Asian cuisines, lettuce wraps are now popping up on the menus of other types of restaurants and on the dinner table at home. We’ve really been enjoying this lettuce cups recipe as a light lunch or dinner.

    Sent to us by House Foods America from an original recipe by Mutsumi Gonzales, it’s a vegan recipe that we tried in celebration of Earth Month.

    But you can substitute the cubed protein of your choice—beef, chicken, pork, seafood—for the tofu.

    RECIPE: TOFU LETTUCE CUPS

    Ingredients

  • Crisp lettuce leaves
  • ½ package (7 ounces) firm tofu, drained well and cubed
  • 1 teaspoon olive oil
  • 1 clove of garlic, minced
  • Garnishes: shredded carrots, chopped cilantro
  •  
    For The Sauce

  • 1-½ tablespoon miso (red or awase)
  • 1 teaspoon soy sauce
  • 1-½ tablespoon hoisin sauce
  • 1 teaspoon sake
  • 1 teaspoon sugar
  • ½ cup chopped walnuts
  • ½ teaspoon corn starch mixed with ¼ cup cold water
  • Preparation

    1. HEAT olive oil, garlic and tofu in a frying pan over moderately high heat. Cook until tofu and garlic are well toasted.

    2. ADD all the sauce ingredients and continue cooking for a few minutes, stirring constantly. Add the water and cornstarch mixture, stirring until the mixture thickens. Mix in walnuts.

    3. PLACE the warm mixture on lettuce cups, garnish with shredded carrots and chopped cilantro, and serve.

     

    LETTUCE CUPS & WRAPS

    Lettuce cups and wraps are very easy to make. The cups are just that—a base of lettuce topped with the filling.

    Wraps put the filling inside lettuce leaves and roll them up.

    You can fill them with an almost endless array of ingredient. Start with the ones that you use in burritos, pita, sandwiches, spring rolls or tortillas.

    The contrast of warm, flavorful fillings with the cool crunch of lettuce is a crowd pleaser and a calorie saver.
     
    HOW TO MAKE LETTUCE CUPS

    Use large, pliable lettuce leaves. Iceberg is most often used, but escarole, red leaf lettuce, radicchio, romaine or large spinach leaves are options. Wash and dry lettuce thoroughly.

    Here’s a demonstration.

     

    house-foods-firm-tofu-pkg_230

    House Foods Premium or Organic Tofu Firm.

     

    To keep iceberg lettuce crisp, cut the core out. Fill the core with cold tap water, then drain for 15 minutes. It will stay crisp for up to two weeks in the refrigerator.

    For a party, offer a variety of lettuces and fillings.

      

    Comments

    TIP OF THE DAY: Uses For Leftover Cooked Grains

    quinoa-pudding-chobani-230

    Turn leftover quinoa or other grain into a
    breakfast parfait. Photo courtesy Chobani.

     

    Barley, buckwheat, bulgur, rice, quinoa….

    You’re doing your best to eat more whole grains and up your daily fiber content.

    But if you’re staring down a bowl of leftover grains in the fridge, here’s how to repurpose it. Although it isn’t a whole grain, include white rice on this list (since many of us have lots of leftover white rice from Chinese takeout). We haven’t included oatmeal because its cooked consistency has limitations; but you can find ways below to use it.

    UNSEASONED GRAINS

  • Breakfast Or Lunch Parfait: Sweeten the grains lightly and create a parfait with yogurt and fruit.
  • Omelet or Scrambled Eggs: Just fold the grains in.
  • Porridge: Reheat grains in a bowl and serve with milk, sweetener of choice and optional fruit and/or nuts.
  • Rice Pudding Substitute: Place the grains in a bowl and moisten with whole milk or nonfat milk (enough to wet the rice but not to create a pool of excess liquid). Add a teaspoon of your favorite sweetener and optional raisins or chopped dried fruit, plus cinnamon and nutmeg. Microwave for 30 seconds or enjoy cold.
  •  
    SEASONED GRAINS

  • Burritos, Stuffed Peppers, Wraps: Toss ‘em in.
  • Fried Rice/Fried Rice Substitute: Heat oil in a saucepan; add rice or other grains, diced onions or green onions, minced garlic and soy sauce. Add diced bell pepper, carrots and any leftover meat, poultry seafood or tofu. If you have sesame oil, add a teaspoon to the primary cooking oil.
  • Grain Salad: Mix with diced chopped onions, bell peppers and other favorite vegetables, fresh parsley and any leftover protein. Use olive oil to bind. You can also use this filling to make stuffed tomatoes and stuffed peppers.
  • Green Salad: Toss seasoned grains in with your salad or use as a garnish.
  • Mac & Cheese Substitute: Mix grains with shredded, grated or chopped cheese and put in the microwave for 30 sections. Season with fresh parsley, chopped green onions or red pepper flakes. Enjoy it as a quick snack or a side dish; it’s great comfort food.
  • Meatballs or Stuffed Cabbage: In the meatballs, substitute grains for breadcrumbs; in stuffed cabbage, substitute other grains for the rice.
  • Polenta Or Hash Browns Substitute: Use the grains to create a version of these popular sides. Combine the leftover grains with any other ingredients that appeal to you (green onions, sesame seeds, whatever), press into a frying pan and fry.
  • Side: Add more ingredients to make yesterday’s side look different. Beans, corn, dried fruit, green onions, peas, nuts, and so forth can make the dish look new. Also look at a different flavor enhancement: Dijon mustard, horseradish, sesame oil and so forth.
  • Soup: Using a cookie dough scoop, ice cream scoop or tablespoon and place a mound in the center of a bowl of soup—hot or chilled (like gazpacho).
  •  
    Other ideas? Let us know!

      

    Comments

    TOP PICK OF THE WEEK: Pacific Foods Organic Beans

    Proust had his madeleines; we had our mother’s baked beans: made in an old-fashioned glazed ceramic crock, topped with strips of bacon. They were so good, we have never been able to eat canned baked beans—overly sweetened and one-dimensionally bland.

    But thanks to Pacific Natural Foods’ new line of USDA Certified Organic beans in a carton, we now enjoy baked and refried beans at home as often as we like.

    With January 1st the day to make resolutions to eat better, they’re a logical Top Pick Of The Week to usher in the new year. Rich in plant-based protein (Pacific beans have up to seven grams of protein per serving) and fiber, beans are a better-for-you food.

    The line debuted last spring at Whole Foods Markets nationwide and expanded to select natural food stores and grocery chains. You can taste the quality and slow-cooked flavor and texture of the baked beans—the closest we’ll get to Mom’s (especially when we add crispy strips of bacon across the top).

     

    Baked beans with a garnish of bacon. Photo © Viktor | Fotolia.

     
    The refried beans are better than what we get most Mexican restaurants. Varieties include:

  • Organic Refried Pinto Beans (vegetarian or non-vegetarian [with added pork fat])
  • Organic Refried Black Beans (vegetarian)
  • Organic Refried Black Beans with Green Chiles (vegetarian)
  • Organic Baked Beans (vegetarian or with pork—but the pork amounts to a few tough bits)
  •  
    A bonus for those who are concerned about the BPA plastic lining of tin cans: the Pacific Natural Foods cartons have no such potential problem. They’re priced at $2.69 to $2.99 for a 13.6-ounce container.

     

    One of six varieties of baked and refried
    beans. Photo courtesy Pacific Natural Foods.

     

    HOW TO SERVE BAKED BEANS

    Franks and beans are a natural part of the American diet. But even better than that is your own version of “pork and beans.” Instead of the meager bits of pork fat tossed into cans of beans, make your own with leftover roast ham.

    Especially brought to live with a garnish of fresh herbs. We prefer basil, chives, cilantro or parsley.

    BAKED BEANS FOR BREAKFAST

  • With eggs any style: try them on a toasted English muffin, topped with a poached egg
  • On toast: on toasted or grilled baguette or rustic bread, with fresh herbs and optional shredded Gruyère (for breakfast or a light lunch)
  •  
    BAKED BEANS FOR DINNER

  • With sausages or roasted meats: chicken, duck, ham, pork
  • With hearty grilled fish: we like cod atop a bed of beans
  •  

  • With potatoes: In a baked potato or a nest of mashed potatoes (top with shredded cheese and fresh herbs
  • As a side: with a crisp bacon garnish, a garnish of sour cream and a square of corn bread or gratinée
  • Wildcard: on pizza, mixed with elbow macaroni or other short cut (a great way to expand a limited amount of leftovers), to thicken creamy soups
  •  
    WAYS TO SERVE REFRIED BEANS

  • Dips: bean dip and layered dip
  • Eggs: scrambled or an omelet with onions, chorizo, and a side of beans
  • Mexican dishes: burritos, fajitas, layered casseroles, tacos, quesadillas
  • Mexican lasagna: layer corn tortillas in a baking dish with beans, shredded cheese, ground beef or other meat, jalapeños and red chile sauce (“enchilada sauce”)
  • Sandwiches: including burgers and wraps
  • Mexican pizza: pizza crust or tortillas spread with red chile sauce, then topped with refried beans, sausage, black olives, chopped red onions, jalapeños and cheese; optional “taco garnish” of chopped tomatoes and lettuce
  • Sides: rice and beans (you don’t need Mexican main dishes in order to enjoy the sides); potatoes and beans; potatoes fried with onions, topped with chiles and Mexican cheese; by themselves topped with sour cream or Greek yogurt and cilantro
  • Stuffed peppers: stuff with rice or other grain and beans, top with cheese
  •  
    How would you use them? Let us know!

      

    Comments

    FOOD FUN: Bear In A Blanket

    Who can resist this edible bear? Photo
    courtesy LittleInspiration.com.

     

    We love this brown rice bear in an omelet blanket. What a fun dinner idea for this quiet week, along with a colorful side salad. Have the kids help make it!

    Bear in a Blanket was created by Angie Ramirez of LittleInspiration.com, who shares yummy food, easy DIY crafts, adventures of motherhood and everything in between on her blog.

    The recipe takes only 20 minutes of prep time, 50 minutes of cook time.

    RECIPE: BEAR IN A BLANKET

    Ingredients For One Bear & Blanket

  • 1 cup brown rice
  • 2 scrambled eggs (for the blanket)
  • Small, thin slices of cheese (for the ears and nose)
  • Small, thin slices of black olive (for the eyes and nose)
  •  

    Preparation

    1. COOK brown rice on stove top as directed on package, or about 45-50 minutes.

    2. SCRAMBLE eggs with a pinch of salt over medium/high temperature in a lightly buttered skillet pan.

    3. ASSEMBLE the bear in a blanket: Place about 1/2 cup of rice in the middle of the plate to form the bear’s body. Then scoop a medium size ball of rice to form the head. To form the bear’s ears, use a small amount of rice by shaping it like a half circle. Place the omelet on top of the bear’s body to form the blanket. Attach the olive and cheese slivers to form his ears, nose and eyes.

    Serve to happy diners!

      

    Comments

    « Previous entries Next Page » Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact