Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://www.limey.net/~fiji/bread/New.recipe/Portuguese.Sweet.Bread.html

Portuguese Sweet Bread

* 2/3 cup milk
* 1 1/3 eggs
* 1 1/8 TBS butter
* 1/3 cup sugar
* 1/2 tsp salt
* 2 cups bread flour
* 1 1/2 tsp yeast

Special Instructions:
Add ingredients to machine according to your machine directions. Makes a medium loaf.

Comments:
If you want the ingredient measures for the small or large loaf just email me at nucmed1@aol.com enjoy!

Loaf Size: 1.5

Portugese White Bread

* 1 1/4 c. water
* 1/4 c. butter or margarine
* 1 T. sugar
* 1 1/2 t. salt
* 3 1/2 c. bread flour
* 2 t. yeast

Special Instructions:
# Place ingredients in pan in the listed order. Program machine for large, white bread. ENJOY!

Loaf Size: 2

Honey Granola Bread Low Fat

* 1 cup water — plus 2 tablespoons
* 4 tablespoons applesauce
* 1 teaspoon lemon juice
* 2 1/2 tablespoons honey
* 1 teaspoon salt
* 2 tablespoons dry milk
* 3 cups bread flour
* 3/4 cup granola — cereal
* 1 3/4 teaspoons yeast
*
* Prepare according to ABM manufacturer’s instructions. Basic cycle. Yield: 1.5 lb. loaf.
*
* - - - - - - - - - - - - - - - - - -
*
* NOTES : Per Pam Hix: “I’ve made this loaf several times. Very Good! Have used whole wheat & white blend instead. It was delicious & sweet. Ray likes this one.”
*

Special Instructions:
# Prepare according to ABM manufacturer’s instructions. Basic cycle. Yield: 1.5 lb. loaf.

Comments:
Bread is slightly sweet from the granola. Substitute 1 cup of bread flour with 1 cup of whole wheat flour for a tasty variation.

Loaf Size: 1.5

Handy Tip!

* I always add an egg with my bread...Doesn’t matter if I’m making cinnamon buns or just the basic white bread recipe. It seems to make the bread rise to all time heights!
*
* Something else I have come to know, is that you don’t need bread machine yeast....I just use everday cheap yeast, and get excellent results.

Loaf Size: 2

[Not a granny comment]

Bread Machine Challah

* 5/8 cup water, room temperature
* 1 1/2 Tble oil
* 2 large eggs, room temperature
* 3 cups bread flour
* 4 1/2 Tbl sugar
* 1/2 tsp salt
* 2 1/4 tsp rapid rise yeast

Special Instructions:
# This is best done on the dough setting, so you can make the traditional braid. The order of ingredients
# is the order I add them to my 1.5 lb Hitachi machine.
# After the cycle, punch the dough down on a well-floured
# surface ( the dough is sticky). Divide into 3 parts and
# roll into long ropes. Braid, let rise about 50 minutes
# until almost double in size. Bake 25 min in pre-heated
# 350 degree oven.

Comments:
If you want, brush with an egg wash and sprinkle with poppy
# seeds befor baking. This bread tastes better the next day
# when completely cool.

Loaf Size: 1.5

Index:

http://www.limey.net/~fiji/bread/New.recipe/

brown bread for bread machines

* 1 cup water
* 1Tbsp shortening
* 1/4 cup molasses
* 1 tsp salt
* 1/2 cup oatmeal
* 2 cups flour
* 1 tsp yeast
* opt rasins

Special Instructions:
add in order given

Comments:
nice soft easy brown bread

Loaf Size: 1.5

Swedish Chocolate Bread

* 3/4 cup milk
* 3 T margarine or butter
* 2 eggs
* 1/3 cup sugar
* 3/4 teaspoon salt
* 1-1/2 T unsweetened cocoa
* 1/4 teaspoon Cinnamon
* 3 cups bread flour
* 1-1/2 teaspoons yeast
*

Special Instructions:
Use sweet bread cycle and follow the directions for your specific machine. Do not use a time delay because of the eggs.

Comments:
I like to use a bit more cinnamon than called for and Hershey s cocoa works better than Nestles.

Loaf Size: 2

Sesame English Muffin Bread

* 1 1/2 pound Ingredients 2 pound
* 1 cup water 1 1/3 cups
* 3 cups bread flour 4 cups
* 1/3 cup nonfat dry milk powder 1/2 cup
* 2 tbsp toasted sesame seeds 3 tbsp
* 1/8 tsp baking soda 1/8 tsp
* 2 tsp sugar 1 tbsp
* 3/4 tsp salt 1 tsp
* 1 tsp active dry yeast or 1 1/4 tsp
* bread machine yeast
*

Special Instructions:
# Select loaf size. Add the ingredients to the machine according to the manufacturer’s directions. Use basic white bread cycle.

Comments:
This is my mothers favorite bread! It is wonderful with soup, and spagetti. hope you enjoy this as much as we have.

Loaf Size: 1.5

http://www.sourdo.com/recipies.html

San Francisco Recipe
San Francisco culture

Makes 2 loaves

½ cup active culture
2½ cups water
2 teaspoons salt
7 cups unbleached all-purpose flour

1. Mix the culture with 1½ cups flour and 1 cup water, mix well and proof 12 hours at room temperature (68-72° F.) or 6 hours in a proofing box at 85°.
2. Add 1 cup of flour and ½ cup water. Mix well. Proof 12 hours at room temperature or 6 hours at 85°.
3. Stir down. Dissolve salt in 1 cup of water and add to the dough. Mix in and spoon knead remaining flour, one cup at a time, reserving one cup for the floured board. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour.
4. Form pan or French loaves and proof them at room temperature or 85° until double in bulk( 2-3 hours).
5. Bake in preheated oven at 375° F. for 40-45 minutes, or, for a better oven spring, start with a cool oven set at 375° and bake for 50-55 minutes.
6. Remove from pans and cool on wire rack.

Using a Willow Basket with Machine Mixing

Makes one loaf

1 cup active culture
2¾ to 3 cups flour (400-440 grams)
1 cup water
1½ teaspoons salt

This recipe is about baking bread using a willow basket, or ‘banneton’ in French. This style has a superior crust, having a crackling quality when bitten into. The bread responds better during baking, being able to expand in all directions in the oven. This gives a better proportioned open texture, or crumb. The appearance of a free-form loaf just looks more appetizing, and will really impress guests with your talents.

The recipe described needs one cup of active starter. In the morning add ½ cup water and ½ cup flour to a culture taken from the refrigerator (about ½ cup,). Let this mixture sit at room temperature until late afternoon, when it becomes frothy with active growth. This may not happen if the culture has been sitting dormant for too long in the refrigerator, thus requiring the procedure to be repeated until a high level of activity is achieved. Do this by dumping out about of the mixture, and again adding ½ cup flour and ½ cup water and letting it sit overnight at room temperature. Do this again the next morning. If the culture has become dormant due to long storage in the refrigerator, this procedure may need repeating for a couple more days until the desired result is attained.

To create the bread dough, in a bread machine mix 1 cup of the active starter with 1 cup of water and 400 to 440 grams of a good quality flour (about 2¾ to 3 cups). The remaining active starter is returned to the refrigerator for storage. This mixture is somewhat stickier than is typical for bread dough due to its high water content. This dough can be a little too sticky to work easily by hand. For manual kneading, the dough can be more easily handled by using the higher amount of 440 grams of flour. To give a more chewy texture, substitute 30 grams (about ¼ cup) of the flour with high gluten flour. You can add about a tablespoon of wheat germ for flavor and appearance. Begin kneading the dough and then add 1 to 2 teaspoons of salt

The dough is mixed in the machine for about 20 minutes. After kneading is complete, the dough is removed from the machine and allowed to rise, shaped, and then allowed its second rising in a willow basket. For the first rising, the dough should increase about 2 to 3 fold in size. Use a willow basket for the second rising. Shape the dough by the following method. Holding the ball of dough, crease the ball and then fold the ball around the crease. This causes the dough to stretch, but not tear, along the opposite side of the crease. Repeat this a few times, creasing the dough along the same side thereby continuing to stretch the dough at the opposite side. Before forming each crease, rotate the ball about 90 degrees, so that the dough is stretched from all sides. The dough is then placed in the willow bowl liberally coated with flour with the sealed crease facing up. After placing the dough in the basket, it is allowed to complete its second rise, increasing in size about 3 fold.

Controlling the conditions for rising, or proofing, is where much of the art in sourdough baking lies. Optimal conditions depend mostly on the character of the starter culture, the temperature of proofing, and the type of flour used. Cool temperatures will increase the time needed for the dough to rise, but also improves the quality of the flavor and texture of the bread. Proof the dough at about 55 to 60°F. The first rising can occur overnight. Then shape the loaf in the morning and let the second rising in the willow basket occur during the day. The bread is then ready for baking that evening. For the second rising, cover the dough with a lint-free towel and place it in a large plastic bag. The bag prevents the dough from drying out over the extended time needed.

After the second rising is finished it is turned over onto a baking sheet, covered with semolina flour to prevent the dough from sticking. The dough will spread out due to the high water content Slash with a razor blade. When it is placed in the oven, the heat will cause the interior of the dough to expand while the surface creates a restrictive tension through dehydration. The combined effects will cause the loaf to round up, like blowing up a balloon. Adding steam to the oven is necessary to prevent the surface from dehydrating too fast, which otherwise would hinder expansion of this balloon.

The oven should be pre-heated to 500° F and fitted with a baking stone. Before placing the loaf in the oven, use a spray bottle to spray water directly onto the stone. To maintain high humidity, spray more water into the oven every 30 seconds, each time opening the oven door only a crack. After 5 minutes stop spraying the oven and reduce the heat to 400° F. By this time expansion of the loaf should begin to slow due to dehydration of its surface. Baking is complete after 30 minutes at the lower temperature. Immediately after removing the hot bread from the oven, mist it with water a last time to provide a crisp, but not overly hard crust.

Whole Wheat Bread
South African Culture

Makes 2 loaves

½ cup active culture
2¼ cups water
6 cups whole wheat flour
2 teaspoons salt

1. Mix the culture with 1½ cups flour and 1 cup water. Proof 6 hours in a proofing box at 85° or 12 hours at room temperature (68°-72°)
2. Add one cup flour and ¼ cup water. Mix well and proof 6 hours in a proofing box at 85° or 12 hours at room temperature. (the dough is very thick and difficult to mix at this stage).
3. Dissolve salt in 1 cup water. Add to the dough and mix well. Reserve one cup flour for the floured board and spoon knead in the remaining flour, one cup at a time. When too stiff to handle, transfer to the board and knead in the remaining flour.
4. Form loaves and bake in preheated oven at 375° for 45 minutes.
5. Remove from pans and cool on wire racks.

Pizza
The Italian Culture

Mix:
1 cup semolina flour
¼ cup corn flour
(not corn meal)
½ cup whole wheat flour
1 tablespoon rye flour
40 grams gluten flour ( cup)
Add white bread flour to a total weight of 580 grams (4 cups)for the mixture

Add:
1½ cups water
1 cup active culture
(Note that my culture may be a little different from yours.
I use equal volumes of water and all purpose flour.)

Knead in bread machine.
Add: 1 tsp salt halfway through the mixing cycle.
The completed dough should be a little sticky. If not, a little more water may be needed.

Set overnight in a cool place, 55-60° F.

The quality of the flavor for most breads improves with longer rise times. So when possible, let the first rise occur overnight in a cool place. (55° to 65° F.) But longer rise times strongly depend on the nominal acidity of the culture. If the culture produces a lot of acid, the gluten of the dough will not stand up well to the extended exposure. Also, the quality of the flour can be important. Some flours succumb to acidity more readily than others.

Form into two pies, each about the diameter of a cooking sheet. Although you can use a rolling pin to create the thin dough, it is probably better to coax the dough by hand into the proper shape. You want to avoid losing the entrapped air bubbles. The dough should be very elastic; occasionally you’ll need to dust the dough with flour to avoid it becoming too sticky. After the pies are formed, dust with flour again, cover with a towel and let rise at room temperature.

Let the pies rise on wooden baking boards to minimize sticking. A good coating of flour on the bottom before the last rise helps greatly. To release the pies from the board, flip the board over and let the pies fall by gravity. Add some fresh dry flour to the bottom and flip it right side up again. For toppings just brush on garlic in olive oil and rosemary. A little tomato paste with cheese and deli meat is also good.… Use the toppings sparingly to not overpower the flavor of the crust and to avoid applying too much moisture.

It is best to bake the pies directly on a baking stone. Heat the oven to 550° F. (or as high as your oven will go). Slide pizza onto the stone, then spray oven with a misting bottle (not necessary but helps with the crust). Cook until lightly brown — about five minutes. Cool a couple of minutes on a cooling rack and serve.

Use an Active Culture

As you know, when you add flour and water to the culture, it will go through a typical cycle where the culture froths up then recedes. For good results, it is not necessary to catch the culture at the peak of frothing, so long as it is used within a few hours afterwards.

The high level of activity in a culture can be maintained with storage in a refrigerator for 1-2 weeks. As the time in refrigerated storage increases, the effort to regenerate also increases. After a couple of months in storage, it can take a couple of days to regenerate. With several months of storage, it can take much longer.. If it has been sitting dormant in the refrigerator for many weeks, a continuous process of re-generation may be needed.

Using all purpose flour, add equal volumes of flour and water to the culture repeated for several days. To begin, add the flour and water to increase total volume about 3 fold, and let it set at room temperature until there is some sign of activity. It may be a couple days if the culture is really dormant. Typically at this stage, the activity may only be evident by the formation of a few relatively large bubbles (about 2-3 mm). The culture will likely taste strongly acidic. Dump out about of this, and again add flour and water to bring it up to the same volume. As the activity of the culture begins to pick up, this process will be repeated daily, and then finally twice daily. In a strongly active culture, there will be significant frothing within a few hours of adding new flour and water. However, it may take 2-3 weeks to achieve this from a strongly dormant culture (probably because the balance of yeast to bacteria is way off).

NO-KNEAD SOURDOUGH

After Mark Bittman’s feature in the New York Times (November 8, 2006) on Jim Lahey’s no-knead bread, I received many inquires asking if it is possible to make no-knead sourdough. It took just one look at Lahey’s recipe to focus on the 12 hour “rest”. It seemed pretty obvious. Lactobacilli in a sourdough culture “fermenting” for 12 hours should produce a far better flavor than ¼ teaspoon of instant yeast and no lactobacilli. It is only necessary to modify the recipe for the extra flour and water added by the sourdough culture. Here’s what it looks like.

Recipe (see note)
Produces one 1½ pound loaf
1 cup fully active sourdough culture
440 grams (3 cups) all-purpose or bread flour, more for dusting
1 cup water
1½ teaspoons salt

1. In a large bowl briefly combine sourdough culture, flour, water and salt. The consistency should be very firm and shaggy. Cover bowl with plastic wrap and proof 12-18 hours at about 70° F. At 70-75 degrees the bread leavens well and has the distinct sourness and flavor of sourdough. At more than 75 degrees the dough becomes too acidic which inhibits the wild yeast and leavens poorly. At much less than 70 degrees the dough leavens well but has a mild flavor.

2. After the 12-18 hour fermentation this is very sticky dough. Use a plastic spatula to ease it away from the edges of the bowl onto a lightly floured board. Sprinkle the surface with additional flour and let the dough rest 15 minutes or so.

3. With minimal handling and additional flour (not more than ¼ cup) form a ball which is placed directly in the baking container to rise (or placed between cotton cloths as described by Lahey) and proofed until ready to bake, double in bulk (about 4 hours). The baking container can be almost any small covered pot (avoid willow baskets since the sticky dough is difficult to remove).

4. Lahey bakes the dough in an oven and container both preheated to 450° for approximately 1 hour. To obtain better oven spring place the risen dough in its container in a cool oven, set the oven at 450°, turn it on and bake for approximately 1 hour and 10 minutes. You will never knead a better sourdough!

Note: In developing the above recipe, I used our Original San Francisco culture. There are several additional recipes for no-knead sourdoughs in the section on batter breads in Classic Sourdoughs.

[Note: sells cultures and cookbook...granny]

Index:

http://www.fatfree.com/recipes/breads-machine/

Title: Applesauce Bread
Categories: Breads, Breadmaker, Brunch
Servings: 1

-——————————————FOR 1-1/2 LB. LOAF-——————————————
1 pk Yeast
2 1/4 c Bread flour
3/4 c Wheat flour
1/2 t Salt
4 T White sugar
1/2 t Cinnamon
1 pn Nutmeg
2/3 c Warm applesauce
1/2 c Warm applejuice
1/2 c Grated fresh apple

Put all ingredients into the pan, select white bread, and push start. From
Loafing It by DAK

Carrot & Thyme Bread (T)

Recipe By : The Best Bread Machine Cookbook Ever, Madge Rosenberg
Serving Size : 15 Preparation Time :0:00
Categories : Bread Machine Fatfree

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/2 Lb Loaf: — (1 lb loaf)
2 1/2 Tsp Active Dry Yeast — (1 1/2 tsp)
2 1/4 C Bread Flour — (1 1/2 C)
1 C Rye Flour — (2/3 C)
1/2 C Yellow Cornmeal — (1/3 C)
1 1/2 Tbsp Sugar — (1 T)
1 1/2 Tsp Salt — (1 tsp)
1 1/2 Tbsp Dried Thyme — (1 T)
2 C Carrots — freshly grated, or
— finely chopped,
— (1 1/3 C)
1 C Water — (1/2 C or more if
— needed)

This moist multi-grain bread is excellent. It is chock full of vitamins
and fiber and tastes good with fruit or vegetable salad or lentil or bean
soup.

Note: The original recipe called for 3 T vegetable oil for the large loaf
and 2 T for the smaller loaf.

Add all ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturer’s
directions. Let the loaf cool before slicing.

Formatted into MasterCook II and tested for you by Reggie

PINEAPPLE AND SWEET POTATO BREAD

This bread is sweet, but not too sweet for breakfast. Slicing it thick
and toasting it under a broiler or in a toaster oven will caramelize the
pinapple and intensify the sweetness for a treat later in the day.

Small 1 pound loaf
1 teaspoon dry yeast
1 3/4 cups bread flour
1/2 cup whole wheat flour
2 Tablespoons nonfat dry milk
1/2 teaspoon salt
1/2 cup mashed sweet potato
1/2 cup water
1/2 cup fresh or drained unsweetened canned pineapple chunks (1/2-inch)

Add all the ingredients except the pineapple chunks in the order
suggested by your bread machine manual and process on the basic bread
cycle according to the manufacturer’s directions.
Add the pineapple at the beeper or at the end of the first kneading in
machines without a beeper to signal addition of fruit and nuts.

Per (1-Ounce) serving: 83 Calories; .4 gm. Fat; .1 mg Cholesterol; 4%
Calories from Fat.

This bread smells wonderful while toasting in the morning!

Orange Spice Bread

1-pound loaf (8-10 servings):

1/2 cup water
1/3 cup orange juice
2 teaspoons fructose (honey works just as well)
1.5 teaspoons orange marmalade
1/2 teaspoon lemon zest
2/3 teaspoon salt
1 cup (5.4 ounces) whole wheat flour
1 cup (5.2 ounces) bread flour or unbleached flour
2 tablespoons gluten flour
1.5 teaspoons cinnamon
1.5 tablespoons powdered whey (nonfat dry milk powder)
1.5 teaspoons active dry yeast

Put the ingredients in the bread pan in the order listed, or in the
reverse order if the manual for your machine calls for dry ingredients
first and liquids last. Select Basic Wheat Cycle, Light Setting (or the
equivalent setting for your machine). Push Start.

From the CompleteBook of Bread Machine Baking put out by Trillium
Health Books

Here is a fat-free zucchini bread recipe for a bread machine. It makes

a 2 lb. loaf.
1 cup water
4 cups bread flour
1 tbsp. brown sugar
2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 cup coarsely grated zucchini
3 tsp. active dry yeast

Follow bread machine directions for basic bread (Approximately 4 hours
and 10 minutes) loaf. Add zucchini with dry ingredients. Depending on
moisture content of zucchini, a tbsp more of flour may have to be added
during initial kneading.

SWEET POTATO SANDWICH LOAF

Makes a nice, soft sandwich loaf.

1 1/3 teaspoons yeast
3 cups bread or all purpose flour
1/3 cup wheat bran (or substitute flour)
1/3 cup mashed cooked sweet potato or yams
1 1/2 tablespoons grated orange zest
3/4 teaspoons salt
1 1/2 tablespoons applesauce
3/4 cup water (add 1 to 2 tablespoons as needed for Welbilt/Dak)

On Basic Bread Cycle:
Add ingredients to machine according to manufacturer’s directions.

I’ve finally found recipes for bread machines that actually
work in my Welbilt. This is adapted from _Bread Machine Baking:
Perfect Every Time_ by Lora Brody and Millie Apter, William Morrow &
Company publishers, ISBN 0-688-11843-7. I borrowed the book from my
local library (great source of cookbooks, BTW).

Russian Black Bread

2 1/2 teaspoons yeast
1 cup rye flour
1 1/2 cups unbleached white flour
1/2 cup oat bran
1 teaspoon brown rice syrup
1 teaspoon salt
1 teaspoon instant coffee (powder or granules)*
1 teaspoon minced dried onion or 1/2 small raw onion, finely chopped
1 1/2 Tablespoons unsweetened cocoa
1 Tablespoon vinegar
1 cup water
2 Tablespoons caraway seeds

Place all ingredients in the machine. Use dough setting. At the end of
the dough cycle, remove the dough to a non-stick bowl and cover with
plastic wrap. Set the dough in a warm, draft-free place to rise until
nearly doubled in bulk. This may take anywhere from 1 to 2 hours.

Prepare a baking sheet or loaf pan, sprinkle with cornmeal. Punch down
the dough and on a floured board, shape it into either a loaf or dome.
Let the bread rise once again until almost doubled in bulk.

Preheat the oven to 375 degrees F. Bake for 15 minutes at 375 degrees F
and then lower the oven to 350 degrees F and bake an additional 30
minutes, or until the bottom sounds hollow when tapped.

*I used Postum instead of instant coffee

This bread smells absolutely wonderful while it’s baking. It awoke my
housemate from a sound sleep, salivating, and she doesn’t even like
onions! Our household of three ate almost the complete loaf with split
pea soup for dinner.

Refrigerated Sourdough

An easy way to get that sourdough taste without the standard starter. The
starter is very moist and sticky when removing it from the pan to
refrigerate.

Starter MEDIUM LARGE
water(100 to 110 degrees) 3/4 cup 1 cup
Whole wheat flour 1 1/2 cups 2 cups
Vital gluten 1 1/2 tsp. 2 tsp.
Yeast 2 tsp. 2 1/2 tsp.

Place in machine (any cycle) as usual and allow to knead for 5 to 10
minutes. (Stop machine at that time by using your “stop”or “reset”button
or by unplugging.) Dough will be very soft and sticky. Remove from pan
and place in a glass bowl, cover with plastic and refrigerate overnight
(6 hours to a day and a half). Bring to room temperature prior to
starting machine.

Dough MEDIUM LARGE

Starter
Water 1/3 cup +/ 2/3 cup +/
Fruit juice concentrate 1 1/2 TAB 2 TAB
Date/maple sugar 1 1/2 tsp. 2 tsp.
Salt 1/2 tsp. 2/3 tsp.
Whole wheat flour 1 1/2 cups 2 cups
Vital gluten, optional 1 1/2 to 3 TAB 2 to 4 TAB

This dough needs to be watched and more water added if necessary. Start
with the amount called for and add more 1 TAB at a time until a soft,
round ball is formed.
This a good sourdough bread to make if you don’t want to keep a starter
and feed it all the time.
56.7 calories, 0.3 g fat, 0.0 g sat fat, 2.9 g protein, 11.3 g
carbohydrate, 0.0 mg cholesterol, 49 mg sodium.

http://www.fatfree.com/recipes/breads-machine/

My current favorite bread machine recipe is for Brother Juniper’s Struan
Bread from a fabulous book called Rustic European Breads for Your Bread
Machine by Linda Eckhardt. Look for this one in your local library. I
don’t own the book and my library’s copy is out so all I can give you
are the measurements for a 2 lb loaf. This bread keeps moist just like
a bread with fat because of a secret ingredient-cooked brown rice. That
is also the one drawback with this recipe in that you have to have
cooked brown rice on hand. I use short grain brown rice and cook it up
while I am preparing breakfasts. Short grain cooks up quickly.

Brother Juniper’s Struan Bread

1 cup plus 2 TBS water
1/2 cup buttermilk (could use soy milk with some lemon juice for vegan)
3 1/2 cups flour
1/4 cup polenta (corn meal)
1/4 cup oats
1/4 cup wheat bran
1/4 cup brown sugar
1/4 cup cooked brown rice (the fresher the better)
2 tsp salt
2 TBS honey (could substitute more sugar and extra water to make it
vegan)
2 1/2 tsp yeast

I use my regular white bread setting. A wonderful and nutritious bread!

This is for the 1 lb loaf.

This brought my neighbor over for a visit—she followed the smell.

CARROT GINGER LOAF

1 teaspoon dry yeast
1 3/4 cups bread or all purpose flour
1/2 cup whole wheat flour
2 tablespoon dry milk powder
1 teaspoon apple butter or jelly
(or substitue 1/2 cup fresh fine grated apple)
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons minced dried figs, or prunes
(pour boiling water over to soften, drain well)
1/3 cup grated carrots
3/4 cup water (or omit milk powder and add equal amount milk)

Substitutions: I sub’d apricots for the prunes

Add all ingredients in the order suggested by your machine
manufactuer. Process on Basic Bread Cycle.

from that excellent new cookbook by Madge Rosenberg, The Best Low-Fat,
No-Sugar Bread Machine Cookbook Ever. ( Note that all these
bread-machine recipes can also be made the old-fashioned
sweat-of-the-brow way, or the way I do, which is to do the messy
mixing and kneading of the dough in my bread machine, and the shaping,
final-rising, and baking in pans of my choice, in my oven.)

BASIL AND SUN-DRIED TOMATO BREAD
Makes a large 1 1/2 loaf in the machine, or two regular loaves baked in the
standard-sized loaf pans.

2 1/4 teaspoons dry yeast
3 cups bread flour
3 tablespoons wheat bran
1/3 cup quinoa grain (I didn’t have this so I just substituted more flour)
3 tablespoons nonfat dry milk powder
1 tablespoon dried basil
1/3 cup chopped sun-dried tomatoes (see below)*
1 teaspoon salt
1 1/4 cups water
*Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain,
and cool to room tenperature. With a scissors. snip into 1/4 inch pieces.
Do not use tomatoes that are reconstituted and packed in oil for this
recipe.

Add all the ingredients in the order suggested by your bread machine manual
and process on the basic bread cycle according to the manufacturers
directions. Or knead by hand (or by machine), let rise in bowl lightly
sprayed with veg. spray, punch down, let rise in loaf pans (lightly sprayed
with veg. spray) , and then bake till browned and done in a 350 oven
(approxinaely 20-25 minutes.)

Title: CRUSTY CUBAN
Categories: Breadmaker, Ethnic
Servings: 1

-BARBARA CHAIN
-DONNA GERMAN.
1 1/8 c -water
3 c Bread flour
1 ts Salt
1 tb Yeast; scant tab

and you quick cycle this is very crust and my family loves this bread. good
luck barb from sunnyvale, ca. Reformatted by Elaine Radis

This is a recipe adapted for the 1.5 lb Panasonic Bread Machine. It’s
almost perfected (I think another 1 T of water and/or 1/2 t of yeast
would benefit it).

GUINNESS OATMEAL BREAD

Adapted from Bread Machine Baking by Lora Brody and Millie Apter

2 cups unbleached white bread flour
1/2 cup whole wheat bread flour
1 cup quick-cooking oatmeal
1/2 cup cornmeal
1 1/2 t salt
4 T powdered buttermilk
1/2 cup flat room-temperature flat Guinness stout
3 T maple syrup
2 egg whites
1/2 cup plus 1 T water
2 1/2 t yeast

[Granny note: this could be too large for a 1 1/2 pound loaf machine, maybe not, as cornmeal and wheat do not rise as high......]

Fat Free recipes of all kinds:

http://cgi.fatfree.com/cgi-bin/fatfree/recipes.cgi

Index:

http://www.fatfree.com/recipes/bean-salads/

Lynda’s Southwestern Salad

To several leaves of green leaf and romain lettuce (torn) add the following...

1 cup black beans - rinsed and drained
1 cup corn - I used fresh from the cob, but I am sure that frozen or canned
would do.
1/2 fresh zucchinni diced (approximately one cup)
1 tomato - diced

Dressing - mix one part FF Ranch dressing with one part tomato based
bottled salsa (it can be mild or hot, but make sure its the chunky kind).

Optional - sprinkle a few baked (ff) tortilla chips which have been broken
into bite sized pieces on top.

Also optional - add a tiny bit of salt and some fresh ground black pepper.

Recipe By : Pillsbury Fast and Healthy
Serving Size : 8 Preparation Time :0:00
Categories : Fatfree Salads

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 pound package frozen corn
15 1/2 ounces kidney beans, drained, rinsed
1/2 cup salsa
3 tablespoons chopped green onions
3 tablespoons choped fresh cilantro
1/4 teaspoon garlic powder
1/4 teaspoon cumin

Prepare corn according to package directions. In medium bowl, combine hot
corn and all remaining ingredients; mix until well blended.

Makes 8 (1/2 cup) servings

Per serving: 100 cal, 0.5g fat, 0 mg chol, 240 mg sodium

[At this point granny reaches for the Ranch Dressing and forgets all about the ‘no-fat’]

From: Sarah

This is a doctored-up recipe I got for Mock Caviar. I left out the 2/3 cup of
Oil (Ugh!), but the rest is the same. Tastes great on Melba toast.

Mock Caviar

3 16-oz cans of black-eyed peas
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
3/4 cup finely chopped hot peppers
1/4 cup finely chopped pimientos
1 clove garlic (I use a little more :) ) chopped
3/4 cup finely chopped onion

Mix above ingredients well.

Whisk together: 1/3 cup red wine vinegar
1 TB Dijon mustard

Toss the vegestables with the dressing mixtures, mixing well. Take a heavy
spoon and mash some of the mixture, but do not puree. Taste for salt and
pepper.

From: “Aliza

Tex-Mex Caviar

1 10-oz package frozen black-eyed peas
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green bell pepper
1/4 cup chopped red onion
1 Tbsp chopped fresh jalapeno pepper
2 Tbsp chopped parsley
1/4 cup FF Italian dressing

Rinse and drain peas. [Thawed, I assume] Mix with other ingredients.

From: Julie

Great Northern Mock Tuna Salad

16 oz. can Great Northern Beans - rinsed and drained
2 Tbsp onion - finely chopped
2 Tbsp sweet pickle relish
1/3 cup celery - chopped
1 Tbsp nonfat or low fat mayonnaise
Dash garlic powder
salt and pepper to taste

Mash beans until fairly smooth - you don’t want a puree. Add the
remaining ingredients and mix thoroughly. Chill several hours to blend
flavors.

Granny sez, these are vegan recipes, they are begging for the leftover meats you have on hand........

http://www.fatfree.com/recipes/grain-salads/

[granny would make this one with rice or wheat]

From: Michelle Dick

This grain and fruit salad has a lot of ingredients, but it is out of
this world in flavor. It is slightly adapted from Gabe Mirkin’s
recent book: 20/30 Fat and Fiber Diet Plan. He says to let it sit for
an hour in the fridge, but I couldn’t wait and am eating some now (I
just finished making it). It wouldn’t hurt to double this recipe if
you can, because the canned water chestnuts and bamboo shoots use up
about half of a 8 oz can (but make sure you like it first or have a
lot of people to feed). Also, the only ingredient that I don’t think
really adds to this dish is celery. Next time I make it I’ll
substitute another color of bell pepper for it. A red and an orange
bell pepper would make this a very colorful salad indeed.

Malaysian Salad

Salad ingredients:

2 cups cooked quinoa (I use a rice cooker, I’m lazy *)
1/2 large yellow bell pepper (or 1 small), diced
1 stalk celery, diced
2 green onions, halved lengthwise and sliced thin
1/2 cup frozen green peas
1/2 cup sliced and quartered water chestnuts (drained, of course)
1/2 cup diced bamboo shoots (drained, of course)
1/2 cup diced pineapple bits
1/2 cup golden raisins
1 orange, peel sliced off and then diced, deseed if necessary
1 cup bean sprouts
1 T toasted sesame seeds (**)

Dressing:

1/4 cup rice vinegar
1/4 cup pineapple juice
1 T minced fresh ginger
1 large clove garlic, minced
3 T soy sauce

Prepare salad ingredients and mix together in large bowl. In small
bowl or glass, mix dressing ingredients and pour over salad. Mix
thoroughly and chill in refrigerator for 1 hour.

6-8 servings. 182 calories, 2 gram fat, 4 grams fiber.

* 2/3 cup dry quinoa, 4/3 cup water if using modern rice cooker that
is fully enclosed and doesn’t burp steam.

** to toast your own: use dry hot skillet, stir constantly until
aromatic and they just begin to pop (you can go longer if you have a
cover and can shake the skillet with the lid on).

From: Zoe

CURRIED RICE SALAD
(From McDougall Cookbook)

1 onion, chopped
1 clove garlic, minced
3-1/4 cups water
1-1/2 cup long grain brown rice
1 Tbsp curry powder
1/8 tsp white pepper
2 cups chopped broccoli
1 bunch scallions, chopped
2 tomatoes, chopped

SAUCE:
1 Tbsp water
1 Tbsp soy sauce
1 Tbsp white wine vinegar

Place onion & garlic in a saucepan with 1/4 cup of the water. Cook, stirring,
until the onion softens slightly, about 5 minutes. Add the rice, the rest of
the water, the curry and pepper. Stir. Bring to a boil, reduce the heat to
low, cover, and simmer for 45 minutes.

Meanwhile cook the broccoli in a small amount of water, stirring occasionally,
until tender-crisp, about 5 minutes. Remove from heat, drain, set aside.

After the rice has cooked, remove from heat and let stand for 15 minutes
without stirring. Then add broccoli, scallions, and tomatoes. Toss gently.
Combine the sauce ingredients. Pour over rice mixture. Mix well. Serve hot or
cold.

I find when I add spices to rice while it’s cooking, the rice doesn’t get
done, so I add the spices afterwards. Plus I add whatever veggies I’m in the
mood for and fruit is also nice with curry.

From: Chuck

From the Seitan Sisters’ Summer Cuisine Cooklet

BARLEY SALAD

4 c. cooked barley*
1/2 c. onions, diced
1/2 c. carrots, diced
1/2 c. celery, diced
1/4 c. shiitake mushrooms, soaked, diced, and cooked 10 mins. in a little
tamari and water
1/4 c. chopped parsley
1/2 c. cooked seitan, cubed

Place 1/2 inch of water in a pot and bring to a boil. Add the onions and
blanch for several seconds. Remove and drain. Place the carrots in the same
boiling water and blanch for several seconds. Remove and drain. Place the
barley, onions, carrots, celery, shiitake, chopped parsley, and seitan in a
mixing bowl. Mix thoroughly. Sprinkle tamari-ginger dressing over each
serving.

Serves 4.

*other grains may be substituted of barley.

From: Jan
Subject: black-eyed peas & barley recipes

I soaked and began cooking a pound of black eyed peas yesterday, having
no real idea of the ultimate outcome, then I remembered, I want to use
more grains, so I added a couple of cups of barley, cooked altogether
til done. Then I took care of dinner and lunches all at once, I took
out 1/3 to 1/2 of the beans and barley and put aside:

black eyed pea and barley salad

add to peas and barley that was set aside:

8 medium/smallish carrots, chopped
1 onion, chopped
1 red bell pepper chopped
1/2 English (hot house) cucumber, chopped
1 - 2 teaspoons lemon pepper
rice vinegar

From: JB

Christine’s Veggie Rice Salad

1 cup uncooked long grain brown rice, cooked and cooled
3/4 cup diced carrots
1/4 large red onion, diced
1 cup celery, diced
1/2 cup zucchini, diced
1 small sweet red pepper. diced
1/2 bunch Italian parsley (flat leaf), minced

Dressing:
1-1/2 cups fatfree Vegan dressing- Nasoyannaise works well.
5 tablespoons lemon juice
1-1/2 tablespoons dried dill weed or 3 tablespoons fresh dill, minced
1/4 teaspoon black pepper
1 to 2 tablespoons Dijon mustard

In a large bowl, mix veggies and rice together well. Set aside. Mix together
dressing ingredients and pour into veggie-rice mixture.
Mix together thoroughly and refrigerate for at least one hour. Tastes best
when allowed to chill overnight.

From: Robbie Felix

Whole WHeat salad

4 cups cooked whole wheat
1 cup dried cranberries
1/2 cup chopped scallions
2-4 Tblsp Orange juice concentrat
Soy sauce to tase

Mix and eat.

Index for soups:

http://www.sudairy.com/mer/recipes.html?sort=shorbat

Ali Baba’s Barley Soup

1/2 cup lentils
1/2 cup dried chick peas
1/2 cup dried red kidney beans
1/2 cup Northern beans
1/2 cup rice
1 ½ cups barley
2 onions, peeled and sliced
2 cups fresh parsley, chopped
1 cup fresh cilantro, chopped
1/2 cup fresh dill, chopped (or 2 tablespoons dried dill)
2 cups fresh spinach (or 1 cup frozen spinach), chopped
1 cup plain yogurt
10 cloves garlic, peeled and crushed
1 tablespoon dried mint leaves
1/2 cup pure olive oil
1 teaspoon turmeric
2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
12 cups water
4 cups lamb or beef broth

Note: To reduce cooking time, soak all dried vegetables overnight in warm water.

1. Brown 2 onions in 1/4 cup oil in a large pot. Add salt, pepper, turmeric. Drain and add all the presoaked vegetables. Pour in the water and broth. Bring to a boil. Reduce heat to medium. Cover and simmer for one hour. Stir occasionally.

2. Add parsley, cilantro, green onion, spinach. Cover and cook one more hour.

3. Brown garlic and mint in remaining 1/4 cup oil. Add to pot.

4. Reduce heat to medium low, stirring occasionally until all the vegetables are fully cooked and soup is puréed.

5. Dissolve yogurt in 1/2 cup water and add to pot. Stir 5 minutes to prevent curdling. Taste and adjust seasoning as needed.

Soup is ready to serve. It is even better the following day.

Serves 6.

From Chef and Proprietor Alex Mims of the Ali Baba Restaurant in Hoover, Alabama

Moroccan Spiced Pumpkin Soup with Kefir Yogurt-Cilantro Drizzle The small sugar pumpkin (or pie pumpkin) and the medium to large cheese pumpkin are the best varieties for this soup.

2 pounds fresh pumpkin, cut into roughly 4 x 5-inch wedges
1 tablespoon clarified butter
1 to 2 tablespoons extra virgin olive oil
2 large leeks, cleaned and sliced (white and
pale green parts only)
2 cups unsalted vegetable stock + additional stock as needed
1/4 teaspoon grated nutmeg, or to taste
1/4 teaspoon cinnamon, or to taste
1/8 teaspoon ground cloves, or to taste
1 cup heavy cream or half-and-half
1 teaspoon lemon juice
1/2 teaspoon vanilla
Salt and pepper to taste
Kefir yogurt-cilantro drizzle (see recipe below)

Preheat oven to 400 degrees.

Brush cut sides of pumpkin with butter. Arrange flesh-side down in a large roasting pan; cover pan tightly with foil. Bake for 1 hour. Turn pumpkin pieces, return to oven and bake for 1 hour longer, until flesh is very tender when pierced with a fork. Remove foil and let pumpkin cool until it can be handled. Reserve any liquid that has accumulated in pan. Scoop pumpkin flesh into a bowl.

Heat oil in a heavy saucepan. Add leeks and cook over medium-high heat until they are translucent. Add pumpkin flesh, any pumpkin liquid, the stock, nutmeg, cinnamon and cloves; bring to a simmer. Puree mixture until very smooth. Strain through a fine sieve into a clean saucepan; bring to a simmer. Do not boil. Add cream, lemon juice and vanilla. If necessary, adjust consistency of soup by adding more stock. Season with salt and pepper.

Drizzle yogurt-cilantro mixture over each serving.

Serves 8.

KEFIR YOGURT-CILANTRO DRIZZLE

Kefir yogurt can be difficult to locate, though it can sometimes be found in Mediterranean or Middle Eastern markets. It is thicker than traditional plain yogurt, but a similar consistency can be achieved with plain yogurt by placing it in a cheesecloth-lined fine-mesh sieve and letting it drain overnight in the refrigerator.

1 cup kefir yogurt (if not available use any kind of plain yogurt)
1 tablespoon lemon juice
1 cup cilantro leaves
Salt and pepper to taste

Combine the yogurt, lemon juice and cilantro in a blender. Blend until smooth. If using the kefir yogurt, add a drizzle of water to thin it out; it tends to be very thick and hard to process in a blender. Season with salt and pepper and transfer to a squeeze bottle.

Yields approximately 1¼ cups.

By Jeff

Yayla Corbasi (Yoghurt Soup)

50 grams flour
1.5 Litres beef or chicken stock
70 grams rice
250 grams yoghurt
60 grams butter or margarine
1 egg yolk
Salt
Dry mint
Cayenne pepper

Place rice in stock and boil until rice is soft.Brown flour in butter and gradually add rice and stock, stirring constantly. Lightly whisk yogurt and egg yolk. Add to soup mixture gradually, stirring constantly. Cook until ready to boil. Add salt and mint, remove from heat. In a small pan melt a tablespoon of buttter and add cayenne pepper. Brown lightly and pour over soup. Stir through and serve.

From the “Kanaat Restaurant,” Uskudar, Turkey

Thick Chicken and Vegetable Soup Saudi Arabia

1/2 lb. chicken, cubed
4 cups chicken broth
Salt and pepper to taste
1/2 teaspoon cumin
2 bay leaves
4 cups mixed shredded root vegetables (choose some or all of the following: carrots, potatoes, parsnips, turnips)
1/4 cup finely chopped coriander (cilantro)
2 medium onions, coarsely chopped
2 cups milk

In a large pot, bring the chicken, chicken broth, salt, pepper, cumin, and bay leaves to a boil. Cook over a medium heat until chicken is well done.

Add the remaining ingredients — except for the milk — and return to a boil, then cover the pot and reduce the heat. Simmer for about 30 minutes or until the vegetables are cooked. Slowly stir in the milk. Simmer for a further 3 minutes, stirring gently.

Note: Other lean meats may be substituted for the chicken.

Serves 4 to 6.

From “From the Lands of Figs and Olives” by Habeeb Salloum and James Peters

Pickles Index:

http://www.sudairy.com/mer/recipes.html?sort=mekhalel

Arabic Pickled Turnips

Boil in water until tender; peel, cool, quarter and set aside:

1 large beet

Drop into boiling water for 2 to 3 minutes:

4 small turnips or 3 medium-size turnips, quartered

Remove turnips and peel them. They will have a silky texture. Place in hot sterilized 1-pint wide-mouth jar, packing between each turnip:

1 cooked beet quarter
2 to 3 slivers of garlic clove
2 to 3 sprigs young celery leaves

Combine and bring to boil:

1/2 cup each white vinegar and water
1 Tbs. coarse salt

Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint.

From “Middle Eastern Cookery” by Eva Zane

Kabees el Qarnabeet (Pickled Cauliflower)

1 large cauliflower
2 cups water
1 cup vinegar
2 tsp. salt
1 beetroot (optional)

Wash cauliflower and separate into flowerets. Boil until partially tender. Mix water, vinegar and salt together. Pack the cauliflower into clean jars, cover with vinegar solution, add the beetroot and allow to stand for several days before using.

From “Food from the Arab World” by Marie Karam Khayat and Margaret Clark Keatinge

Slatat Fijal (Radish Salad Pickle)
Lebanon

Serve with kibbe bi sayneah.

10 washed radishes finely grated or processed in a food processor
2 tablespoons lemon juice

Mix radishes and lemon juice. Salt to taste.

Recipe submitted by Tamara Fawahl

Persian Sugar-Pickled Garlic

4 heads garlic
2 cups vinegar
2 cups water
1 cups sugar
6 whole cloves
2 tbs black peppercorns

Separate garlic cloves, but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years.

Adapted from “Garlic” by Janet Hazen

Pickled Garlic

1 pound garlic bulbs (heads)
1/2 cup dried barberries or currants, cleaned, soaked 20 minutes in cold water, drained
1 quart vinegar or more
Salt

Peel off just one outside layer of papery skin from garlic bulbs. Fill center of each bulb with 1 teaspoon barberries, stuffing them down in between the cloves.

Fill sterilized, thoroughly dry canning jars nearly to top with garlic bulbs. Fill jars to within 1/2 inch of top with vinegar. Add a bit of salt to top. Seal jars.

Store jars in cool, dark place at least 6 weeks before using. Pickled garlic is at its best when 7 years old. It tastes sweet, like preserves.

Serves 8.

From “New Food of Life” by Najimieh Batmanglij

Eggplant Pickles (Bathinjan Makboos)
Syria and Lebanon

1 large eggplant, unpeeled and cut in the middle lengthwise; then sliced across into 1/2-inch-thick slices
Salt
1/2 cup vinegar
4 large cloves of garlic, finely chopped
1 teaspoon dried thyme
1 teaspoon peppercorn
1 teaspoon ginger
1 teaspoon ground coriander
1 cup olive oil

Sprinkle the eggplant slices with salt; then place in a strainer, top with a weight, and allow to drain for 45 minutes.

Place the eggplant slices and the vinegar in a pot; then cover with water and bring to a boil. Cook from 3 to 5 minutes; then remove, drain, and allow to cool.

Mix together the garlic, thyme, peppercorns, ginger, coriander, and salt to taste. Set aside. Pack the eggplant slices in a quart jar with the seasoning mixture sprinkled between each layer. Add the olive oil, and if needed, extra oil to cover the eggplant slices by 1/2 inch; then store for two weeks before use.

Makes one quart.

From “From the Lands of Figs and Olives” by Habeeb Salloum and James Peters

http://www.globalgourmet.com/food/cookbook/2008/complete-whole-grains/wheat-berry-minestrone.html

Wheat Berry Minestrone with Leafy Greens (Vegan Friendly)

Makes 6 main-course servings

Wheat Berry Minestrone with Leafy Greens
Click to buy Complete Whole Grains Cookbook

Here’s a hearty meal in a bowl that makes a delicious lunch or light supper any time of the year. Wheat berries combined with legumes and leafy greens, such as kale or Swiss chard, make a soup that is equally delicious and nutritious, containing a very high amount of dietary fiber, among other nutrients. I like to serve this soup for supper, accompanied by whole-grain bread and a simple green salad. Leftovers make an excellent second meal, a great snack, or a superb welcome home for hungry travelers.

* 2 cups cooked white kidney beans or 1 can
(14-19 oz/394-798 mL) beans, drained
and rinsed (see Tips)
* 4 cups reduced-sodium vegetable or chicken stock, divided
* 1 tablespoon olive oil
* 2 onions, chopped
* 4 stalks celery, diced
* 4 cloves garlic, minced
* 2 teaspoons dried Italian seasoning
* 1/4 teaspoon cayenne pepper
* 1 cup wheat, spelt or Kamut berries, rinsed and drained
* 1 can (14oz/398 mL) no-salt-added diced tomatoes with juice
* 2 cups water
* Salt and freshly ground black pepper
* 8 cups coarsely chopped, trimmed kale or Swiss chard (See Tips)
* Crostini, optional (see Tips)
* Freshly grated Parmesan cheese, optional
* Extra virgin olive oil

In a food processor, combine beans with 1 cup (250 mL) of the stock and purée until smooth. Set aside.

In a large saucepan or a Dutch oven, heat oil over medium heat for 30 seconds. Add onions and celery and cook, stirring, until celery is softened, about 5 minutes. Add garlic, Italian seasoning and cayenne and cook, stirring, for 1 minute. Add wheat berries, tomatoes with juice, water, reserved bean mixture and remaining 3 cups (750 mL) of the stock and bring to a boil.

Reduce heat to low. Cover and simmer until wheat berries are almost tender, about 1 hour. Stir in kale. Cover and cook until kale and wheat berries are tender, about 15 minutes.

When ready to serve, ladle soup into bowls. Float 1 or 2 crostini in each bowl, if using. Sprinkle liberally with Parmesan, if using, and drizzle with olive oil.

Tips

For this quantity of beans, soak and cook 1 cup (250 mL) dried beans.

For enhanced flavor, if you have a boot of Parmesan, the tough rind that is left over from a whole piece, add it to the soup along with the tomatoes.

To make crostini
Brush 8 to 10 baguette slices with olive oil on both sides. Toast under preheated broiler, turning once, until golden, about 2 minutes per side.

When using leafy greens such as kale or Swiss chard, be sure to remove the tough stems before chopping. Also, since they can be quite gritty pay extra attention when washing. I always swish the leaves around in a basin of lukewarm water to remove any grit, then rinse thoroughly under cold running water before using.
Unless you have a stove with a true simmer, after reducing the heat to low, I recommend placing a heat diffuser under the pot to prevent the mixture from boiling. This device also helps to ensure the grains will cook evenly and prevents hot spots, which might cause scorching, from forming. Heat diffusers are available at kitchen supply and hardware stores and are made to work on gas or electric stoves.

Nutrients per serving
Calories: 278; Protein: 12.8 g; Carbohydrates: 53.9 g; Fat (Total): 3.9 g; Saturated Fat: 0.6 g; Monounsaturated Fat: 1.8 g; Polyunsaturated Fat: 0.8 g; Dietary Fiber: 12.0 g; Sodium: 85 mg; Cholesterol: 0 mg

Excellent source of vitamins A and C, thiamine, folacin, phosphorus, iron, magnesium, manganese, copper and selenium. Good source of vitamin E (alpha-tocopherol), niacin, riboflavin, calcium and zinc. Source of pantothenic acid. Contains a very high amount dietary fiber.

* from:
* The Complete Whole Grains Cookbook:
150 Recipes for Healthy Living
* by Judith Finlayson

[page has info on types and recipes also]

http://www.foodsubs.com/Pasta.html

Tips:

* Recipes that call for pasta usually intend for you to use dried pasta, since sauces cling to it better.
* The best dried pasta is made from 100% durum wheat semolina, and has a rough surface, the better to absorb sauces.
* Fresh pasta absorbs flavors and works best with cream or cheese sauces. It cooks faster than dried pasta.
* Use lots of water when cooking pasta, at least a gallon per pound. You can add salt to the water if you wish, but don’t add oil. Bring the water to a rolling boil before adding the pasta. When the water returns to a boil, lower the heat to maintain a low boil. Stir occasionally to keep the pasta from sticking together. Don’t cover the pot.
* Pasta is ready when it’s “al dente.” It should be cooked completely through, yet firm enough to offer some resistance to your bite.
* Drain the pasta in a colander, but don’t rinse it unless you plan to use it in a casserole or pasta salad. Reserve a small amount of the flavorful cooking liquid in case the pasta becomes too dry and needs to be moistened. Serve it as soon as possible.
* For pasta salads, select short, thick tubes or shapes of dried pasta for pasta salad. Don’t use egg pasta or fresh pasta.
* For casseroles, select tubes with thick walls or sturdy shapes. Cook them for two-thirds of the recommended time in water, then let them finish cooking in the oven.
* Different kinds of pasta cook at different rates, so select shapes of similar sizes if you’re combining them.
* If you use a low-quality pasta, be sure to cook it in plenty of water to prevent it from getting gummy.
* Don’t freeze cooked pasta unless it’s in a baked casserole.
* Many pasta shapes comes in different sizes. The Italian suffix “ini” means smaller (e.g., spaghettini is a thin version of spaghetti), while “oni” means larger.

http://www.foodsubs.com/Nutmeals.html

Nut Flours & Meals

nut flour Notes: Nut flours are ground from the cake that remains after oils are pressed from nuts. They’re great for breading fish or chicken, and they add a rich flavor to baked goods. Nut flour lacks the gluten that baked goods need to rise, so in those recipes substitute no more than 1/4 of the wheat flour with nut flour. Nut flours go stale quickly, so store them in the refrigerator or freezer, and use them up quickly. Substitutes: nut meal (gives baked goods a coarser texture)

nut meal = ground nuts Notes: Nut meals are ground from whole nuts, and are grittier and oilier than nut flours, which are ground from the cake that remains after the oils are pressed from nuts. To make your own nut meals, grind toasted nuts in a nut mill until the meal has the consistency of cornmeal. You can also use a food processor fitted with a steel blade to do this, but it’s hard to keep the nut meal from turning into nut butter. It helps to freeze the nuts before grinding, to use the pulse setting on the processor, and to add any sugar in the recipe to the nuts to help absorb the oils. Store nut meals in the refrigerator or freezer, and use them soon after you buy or make them. Substitutes: nut flour (gives baked goods a finer texture)

Varieties:

acorn starch Notes: Look for this in Korean markets.

almond flour Substitutes: almond meal (This makes baked goods moister and gives them a coarser texture.)

almond meal = ground almonds Notes: Specialty stores carry this, but you can get it for less at Middle Eastern markets. To make your own: Grind blanched almonds in a nut mill until the meal has the consistency of cornmeal. You can also use a food processor fitted with a steel blade to do this, but it’s hard to keep the nut meal from turning into nut butter. It helps to freeze the nuts before grinding, to use the pulse setting on the processor, and to add any sugar in the recipe to the nuts to help absorb the oils. Store nut meals in the refrigerator or freezer, and use them soon after you buy or make them. (1/4 pound whole nuts yields about 1 cup nut meal.) Substitutes: almond flour (This makes baked goods drier and gives them a finer, denser texture.)

cashew flour Notes: This is hard to find, but you can order it from Baker’s Find (1-800-966-BAKE). Substitutes: Other nut flour

chestnut flour = farina di castagne = sweet chestnut flour = roasted chestnut flour Notes: Italian use chestnut flour to make rich desserts, and sometimes breads and pasta. It also makes terrific pancakes. Don’t confuse it with water chestnut flour, which is used in Asian cuisine.

hazelnut flour = filbert flour Notes: This is ground from the cake that remains after the oil is pressed from hazelnuts. This is hard to find, but you can order it from Baker’s Find (1-800-966-BAKE) or online from from King Arthur Flour. Substitutes: walnut flour OR almond flour

hazelnut meal = ground hazelnuts = filbert meal = ground filberts Notes: This is used to make cookies and other desserts. To make your own: Grind skinned and toasted hazelnuts in a nut mill until the meal has the consistency of cornmeal. You can also use a food processor fitted with a steel blade to do this, but it’s hard to keep the nut meal from turning into nut butter. It helps to freeze the nuts before grinding, to use the pulse setting on the processor, and to add any sugar in the recipe to the nuts to help absorb the oils. Store nut meals in the refrigerator or freezer, and use them soon after you buy or make them. (1/4 pound whole nuts yields about 1 cup nut meal.)

peanut powder Notes: Indian cooks use this to thicken their curries. To make your own: Roast and skin peanuts, then grind in a food processor fitted with a steel blade. It’s tricky to do this, since over-mixing will yield nut butter. It helps to work with just a small batch of nuts at a time, and to use the pulse setting. (1/4 pound whole nuts yields about 1 cup nut meal.)

pecan meal = ground pecans To make your own: Grind toasted pecans in a nut mill until the meal has the consistency of cornmeal. You can also use a food processor fitted with a steel blade to do this, but it’s hard to keep the nut meal from turning into nut butter. It helps to freeze the nuts before grinding, to use the pulse setting on the processor, and to add any sugar in the recipe to the nuts to help absorb the oils. Store nut meals in the refrigerator or freezer, and use them soon after you buy or make them. (1/4 pound whole nuts yields about 1 cup nut meal.) Substitutes: walnut meal

praline powder Notes: This is used to flavor ice cream and pastry fillings. It’s made from pralines, a crunchy French candy that resembles peanut brittle, except that it’s made with almonds or hazelnuts. You can buy praline powder ready made, but it’s easy to make your own by pulverizing praline pieces in a food processor. Be sure to use crunchy pralines, not the soft pecan candies that people in New Orleans call pralines.

walnut meal = ground walnuts To make your own: Grind toasted walnuts in a nut mill until the meal has the consistency of cornmeal. You can also use a food processor fitted with a steel blade to do this, but it’s hard to keep the nut meal from turning into nut butter. It helps to freeze the nuts before grinding, to use the pulse setting on the processor, and to add any sugar in the recipe to the nuts to help absorb the oils. Store nut meals in the refrigerator or freezer, and use them soon after you buy or make them. (1/4 pound whole nuts yields about 1 cup nut meal.) Substitutes: pecan meal

http://www.foodsubs.com/Dough.html

Doughs

barquette Pronunciation: bar-KEHT Notes: This is a small round or oval pastry shell that’s usually topped with sweet or savory fillings. Substitutes: patty shell OR croustade OR tart shell

bread dough Notes: You can make this yourself, or buy ready-made dough in the frozen foods sections of your supermarket. In addition to baking them into bread, you can use them to make breadsticks, pizza dough, buns, rolls, and bagels.

filo (dough) See phyllo.

filo pastry leaves See phyllo.

gnocchi = potato gnocchi Pronunciation: NYOK-kee or NOHK-ee Notes: These Italian dumplings made from potatoes and other ingredients. They’re used much like pasta, either in soups or with sauces. Substitutes: gnochetti pasta OR orecchiette

kadaif = knafeh = kataifi = konafa = konafah = shredded phyllo dough = shredded phylo dough = shredded filo dough = shredded fillo dough Notes: Cooks in Greece and the Middle East use this shredded dough to make sweet desserts. You can find it among the frozen foods in Middle Eastern and Greek markets. While working with it, cover any unused dough with a damp cloth. To make your own: Roll thawed phyllo dough into a log, then slice into 1/4-inch rounds.

kataifi See kadaif.

knafeh See kadaif.

konafa See kadaif.

konafah See kadaif.

matzo ball = matzoh ball = knaidel Notes: Matzo balls are dumplings made from matzo meal, chicken fat, and eggs. They’re often cooked in water, and then served in chicken soup. You can easily make them from scratch, or buy them in cans. The plural of knaidel is spelled either knaidlech, knaidlach, or kneidlach.

masa = masa dough = fresh masa Pronunciation: MAH-suh Notes: This is a dough made from ground hominy that’s widely used in Mexico to make tortillas and tamales. There are two kinds: The softer masa molida is used to make tortillas, while the coarser and thicker masa preparada is for tamales. Hispanic markets often sell ready-made masa in the refrigerated section, but you can easily make your own if you have masa flour. To make your own: Beat 1 cup lard until fluffy, then mix in 3 cups masa flour, 2 teaspoons salt, and 2 cups water.

mush See polenta.

pate feuilletee See puff pastry.

patty shell = pastry shell Notes: These are small cups made of puff pastry that are meant to hold individual portions of savory fillings. Look for them in bakeries or among the frozen foods in supermarkets. Substitutes: barquette OR polenta (cut into rounds and fried)

pie pastry = pâte brisée = pate brisee = short pastry = pie crust dough Notes: This pie dough is easy enough to make at home, or you can find it ready-made among the frozen foods of most supermarkets.

phyllo = phyllo dough = filo = filo dough = fillo = fillo dough = phyllo pastry leaves = phylo = phylo dough = phylo pastry leaves = filo pastry leaves = fillo pastry leaves Pronunciation: FEE-loh Notes: These are fragile, paper-thin sheets of dough that are usually basted with melted butter and then stacked until they’re many layers thick. When baked, the combined layers make a rich, flaky, and crumbly crust. Greeks use phyllo dough to make baklava and spanakopita, while phyllophiles elsewhere use it to make pie crusts, strudels, Beef Wellington, egg rolls, and countless other concoctions. Some cooks use cooking spray instead of butter between the layers to trim fat and calories. The dough dries out quickly, so work fast once you’ve opened the package, and cover any unused dough with plastic wrap topped with a damp towel. Use fresh dough if you can find it; it doesn’t tear as easily as the frozen kind. The frozen version is often wedged near the pie shells in the supermarket’s frozen food case; let it defrost in the refrigerator for 24 hours before using it. Try Greek or Middle Eastern markets for fresh. Substitutes: strudel dough OR puff pastry dough

phyllo pastry leaves See phyllo.

poi Pronunciation: POY Notes: Hawaiians make this out of taro root, which is cooked, pounded into a paste, and then sometimes fermented. It’s somewhat bland, and usually served as an accompaniment to other foods, much like mainlanders serve mashed potatoes.

polenta = mush Pronunciation: puh-LEN-tah Notes: This Italian specialty is made of cornmeal that’s been cooked into a thick mush. The mush is either served hot, much as Americans would serve mashed potatoes, or it’s cooled, sliced, and then fried, grilled, or baked. It’s easy to make at home, or you can get tubes of ready-made polenta in the refrigerated section of many supermarkets.

puff pastry = puff paste = pâté feuilletée = pate feuilletee = feuilletage = mille feuilles Notes: This is dough topped with chilled butter that’s rolled out and folded again and again until there are hundreds of layers of butter and dough. The dough expands and the layers separate when it’s baked, creating a marvelously rich and flaky pastry. Puff pastry is used to make croissants, Napoleons, Beef Wellington, pie crusts, and many other sweet and savory pastries. You can make puff pastry yourself, but it’s hard to improve on the ready-made stuff sold in the frozen foods section of many supermarkets. Let frozen puff pastry defrost for about 30 minutes before you roll it out, but don’t let it get too warm or it will become sticky. Substitutes: phyllo dough (This is harder to work with and it doesn’t expand when baked like puff pastry. It’s also lower in fat, assuming that you use cooking spray rather than butter between the phyllo layers.)

seitan = fu = kofu = wheat meat Pronunciation: SAY-tan Notes: This is a vegetarian meat substitute that’s rich in protein, low in fat, and chewy enough to pass for steak or chicken. It’s made by mixing gluten flour or wheat flour with water, kneading it, washing away the starch with water, and then cooking the rubbery gluten that remains in a flavored broth. The seitan can then be sliced or shaped however you like and then fried, steamed, baked, or added to stews. Look for packages or tubs of it in the refrigerated sections of Asian markets and health food stores. You can also buy it in the form of meat-flavored sausage, salami, and deli cuts. Store seitan in the refrigerator for up to ten days, or for up to six months in the freezer. Substitutes: textured soy protein OR grilled eggplant OR tempeh OR portobello mushrooms OR atsu-age OR deep-fried tofu

strudel dough Pronunciation: STREW-dull Notes: This is used by German and Austrian cooks to make strudels, delicate pastries filled with sweet or savory fillings. The dough is made up of many layers, each rolled into a tissue-thin, almost transparent sheet. German cooks make strudels with it by stretching the dough and wrapping it around a filling, and then baking it. It’s hard to find, but your best bet is a German market. Substitutes: phyllo (Similar, but lower in fat.)

tart shell = pastry tart shell

yufka = bourek dough = bourek sheets Notes: This is the Middle Eastern and North African version of phyllo dough, with leaves that are slightly thicker and sometimes round. It’s used to make savory pastries. Substitutes: phyllo OR spring roll wrappers

http://www.foodsubs.com/Noodles.html

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Asian Noodles

Synonyms: alimentary paste = imitation noodles

Asian noodles Notes: Until recently, the U.S. government required a noodle to contain flour, water, and eggs to be rightly called a noodle. Since most Asian noodles aren’t made with eggs, this left them without much of an identity. The FDA permitted names like “alimentary paste” and “imitation noodles,” but Asian noodle producers—from the birthplace of the noodle no less—could not use the n-word. The government finally relented, and we can now use the name “Asian noodles.”

Varieties:

Asian wheat noodles

Asian rice noodles

other Asian noodles

Other classifications:

Chinese noodles = mein = min = mian Notes: The Chinese like their noodles long and slippery, the better to slurp down noisily. They’re especially fond of wheat noodles, which they use in soups, and wheat and egg noodles, which they use in stir-fries and chow mein, their famous fried noodle dish. Rice noodles and bean threads are also popular.

Filipino noodles = pancit Notes: In their soups and stir-fries, Filipinos like to use pancit canton, yellow noodles made of wheat flour and coconut oil. Slippery cornstarch noodles (called pancit luglug), are used in soups and salads.

Indonesian noodles = mi = mie Notes: Indonesians like to use bean threads (which they call su un), and rice vermicelli. They also use egg and wheat-flour noodles to make bami goreng, a fried noodle dish.

Japanese noodles = menrui Notes: The Japanese like to serve noodles in soups and salads. It’s customary to make loud slurping sounds when eating noodle soup, though younger Japanese are rebelling and eating more quietly. Kishimen, udon, hiyamugi, ramen, chuka soba, and somen are all wheat noodles, while soba is made from buckwheat, shirataki from yams, and harusame from mung bean or other starches. Substitutes: Chinese wheat noodles (may cook more slowly than Japanese noodles)

Korean noodles = myun Notes: Korean sweet potato vermicelli (which they call tang myon) is very slender, and has a somewhat rubbery texture. Korean buckwheat noodles are also chewy, and usually served cold. Koreans are also fond of rice sticks and Chinese egg noodles.

Malaysian noodles = mee Notes: Malaysians are fond of yellow Hokkien noodles and white laksa noodles, which they use in soups. Malaysians also use rice vermicelli (which they call beenhoon), medium rice sticks (kway teow), beans threads (tanghoon), and Chinese wheat noodles.

Thai noodles Notes: Thai cooks use rice noodles of various sizes, as well as bean threads and Chinese egg noodles.

Vietnamese noodles = mi Notes: The Vietnamese are fond of rice noodles, which range in size from the slender banh hoi (rice vermicelli) to bun (thin rice sticks) to banh pho (medium rice sticks). They also use slender bean threads made from mung bean starch (which they call bun tao or sometimes mien), and Chinese egg noodles.

http://www.foodsubs.com/NoodlesOther.html

Other Noodles

big couscous

cérnametélt = cernametelt

couscous Pronunciation: KOOS-koos Notes: Includes pre-cooked couscous = instant couscous, which is the most common form, and traditional couscous, which takes longer to cook. Many cooks think traditional couscous is worth the extra trouble. Substitutes: rice (Takes longer to cook)

csiga noodles = csigateszta = csiga teszta Notes: These tiny Hungarian egg noodles are shaped like screws.

egg noodles Substitutes: linguine OR fettucine OR other ribbon pasta

fadennudeln Substitutes: vermicelli (break into small pieces before using)

Greek egg noodles = hylopites = hilopites

spaetzle = spätzle = spatzele = spetzli Pronunciation: SHPATES-luh OR SHPATE-sul Plural: spaetzen OR spaetzles Notes: Germans serve these small dumplings as a side dish, often alongside roasted meats. Spaetzle is often topped with butter, bread crumbs, or a sauce, or tossed with cheese and onions. Look for boxes of dried spaetzle in large supermarkets or gourmet shops. Substitutes: egg noodles

egg barley = Hungarian egg barley = tarhonya = egg drops Notes: These Hungarian dumplings are made of flour, eggs, and water. To prepare them, fry them in butter or lard, then add water to cover. Simmer for about 30 minutes, adding more water if necessary, until the dumplings are soft. Look for packages of them in Hungarian or German markets. Substitutes: spaetzle

varnishkes Substitutes: farfalle OR wide egg noodles broken into 3” pieces

Index:

http://www.foodsubs.com/FGGrainProd.html

http://www.foodsubs.com/Wrappers.html

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Food Wrappers

aluminum foil = tin foil Notes: This is an excellent all-purpose wrapper, able to withstand both heat and cold. It’s the best choice if you’re wrapping foods for freezer storage, since it works better than plastic wrap at preventing moisture loss. Substitutes: plastic wrap

bamboo leaves Notes: Southeast Asians use these to wrap and tie rice packets before steaming. They’re hard to find fresh, but Asian markets often carry dried leaves in plastic bags. Soak them in warm water before using to prevent them from cracking. Substitutes: lotus leaves

banana leaves People in the tropics use these huge leaves to line cooking pits and to wrap everything from pigs to rice. The leaves impart a subtle anise fragrance to food and protect it while it’s cooking. Frozen leaves—once thawed—work just fine. Boil the leaves before using them to keep them from cracking. Look for banana leaves among the frozen foods in Asian, Hispanic, or specialty markets.

Substitutes: aluminum foil (as food wrapper) OR parchment paper (as food wrapper) OR corn husks (as food wrapper or to cover imus) OR hoja santa leaves (as a food wrapper, also imparts an interesting anise flavor) OR ti leaves (To line imu pits and wrap small items: 1 banana leaf = 5 ti leaves)

corn husk = hoja de maíz Notes: Hispanic cooks use these, both fresh and dried, to wrap tamales before steaming them. Before using, soak the husks in hot water for about 30 minutes to make them more pliable. Substitutes: banana leaves (for wrapping food) OR aluminum foil (for wrapping food) OR hoja santa leaves (imparts an interesting root beer-like flavor)

dumpling wrappers = dumpling skins = shao mai skins = shu mai skins = siu mai skins = su my wrappers = shiu mai wrappers Notes: These thin round wrappers are used to make the delicate dumplings that are so popular at dim sum restaurants. They’re made to be stuffed and steamed, but they’re not sturdy enough to be fried. While assembling the dumplings, keep the stack of wrappers moist by covering them with a damp towel. You can seal the dumplings with a “glue” made with cornstarch and water. Look for fresh or frozen wrappers in Asian markets. Store them in the refrigerator or freezer, but let them come to room temperature before using. Substitutes: wonton skins (These are thicker. Trim off square corners before using.) OR egg roll wrappers (These are thicker. Cut into quarters and trim off square corners before using.) OR pasta sheet

egg roll wrappers = egg roll skins = eggroll wrappers = eggroll skins Notes: The Chinese use these dough squares to make deep-fried egg rolls. While assembling the egg rolls, keep the stack of wrappers moist by covering them with a damp towel. You can seal the rolls with a “glue” made with cornstarch and water. Look for fresh wrappers in Asian markets and many supermarkets. Store them in the refrigerator or freezer, but let them come to room temperature before using. Substitutes: rice paper (larger and thinner; yields a crispier roll) OR phyllo (Bake the eggroll instead of frying it.) OR pasta sheet

empanada wrappers Notes: Hispanic cooks wrap these six-inch diameter rounds of dough around sweet or savory fillings, and then bake or fry them. Look for them among the frozen foods in Hispanic markets. Substitutes: wonton wrappers OR pasta sheet

fig leaf Notes: These are great for wrapping delicately flavored foods before grilling them.

grape leaves = vine leaves = grape vine leaves Notes: Greeks stuff these with ground lamb and rice to make dolmades, but they’re used elsewhere to make pickles and beds for food. They’re hard to find fresh in markets, but you can often find them in cans or jars. Trim the stems and rinse off the brine before using. To make your own: Plunge grape leaves (that haven’t been sprayed with harmful chemicals) for one minute in boiling, salted water (2 teaspoons pickling salt per quart), then drain. Substitutes: green cabbage (use the leaves as wrappers) OR bell pepper (Hollow out the pepper and stuff it with filling.) OR lettuce (as a bed for food) OR mustard greens OR Swiss chard

gyoza wrappers = gyoza skins Pronunciation: gee-OH-zah Notes: The Japanese use these round wrappers to make pork-stuffed dumplings similar to Chinese potstickers. Western cooks sometimes use them to make ravioli. Substitutes: potsticker wrappers OR wonton wrappers (These are thinner than gyoza wrappers.) OR egg roll wrappers (These are larger than gyoza wrappers.) OR pasta sheet

kreplach wrappers Notes: Jewish cooks use these to make kreplach, a kind of Jewish ravioli. Substitutes: wonton wrappers OR pasta sheet

lotus leaves Notes: These leaves open up like butterfly wings, each about two feet high. They’re often wrapped around rice and other fillings, to which they impart an earthy aroma when the bundles are steamed. The leaves are available either fresh or, more commonly, dried in Asian markets. Soak them for at least an hour in warm water before using, and keep fresh leaves in a cool, dry place or else freeze them. Substitutes: banana leaves OR parchment paper brushed with oil (for wrapping food)

lumpia wrapper Pronunciation: LOOM-pee-ah Notes: These thin wrappers are used to make lumpias, a Filipino type of egg roll. Substitutes: lettuce (another traditional lumpia wrapper) OR egg roll wrapper OR rice paper OR pasta sheet

maguey leaves Substitutes: banana leaves OR avocado leaves

papaya leaves Cooking notes: Wrapping meats in these leaves helps tenderize them.

parchment paper = kitchen parchment = baking pan liner paper = baking parchment = baking paper Notes: This is a heavy, silicone-coated paper that’s used to line pans so that candies and baked goods won’t stick. It’s an expensive alternative to waxed paper, but it’s less sticky, so it’s a good choice if you’re making gooey items. Parchment paper is also wrapped around foods to be cooked en papillote, or formed into cones for cake decorating. Specialty cooking stores and larger supermarkets often carry rolls or sheets of it. Paper grocery bags are sometimes recommended as a substitute for parchment paper, but it’s not advisable to use them. Grocery bags will ignite at 450 degrees, and that they may have been treated with unsafe chemicals. Substitutes: waxed paper (This is a lot cheaper, but it’s more likely to stick to gooey baked goods. Try greasing the waxed paper before using.) OR rice paper (as a baking pan liner) OR aluminum foil (Works well for cooking en papillote. If greased, it also works well as a liner for baking pans.) OR lightly grease baking pan (This tends to encourage cookies to spread out on the baking sheet.) OR nonstick baking sheet OR plastic zip-lock bag (If you’re piping icing on a cake, this works well as a substitute for a parchment cone. Just fill the plastic bag, cut a hole in a corner, and squeeze.)

plastic wrap Notes: Plastic wrap is terrific for covering foods to be stored in the refrigerator or cooked in the microwave. It clings especially well to glass, ceramic, and china dishes. You can also use it to wrap foods for short-term freezer storage, though you should use aluminum foil if you’re storing something in the freezer for a long time since foil is better at preventing moisture loss. Substitutes: plastic bags OR waxed paper (This is a good choice for separating layers of cookies or candies, or for covering or wrapping foods before microwaving. Waxed paper doesn’t adhere well to food or containers and will let air in and steam out.) OR aluminum foil (Foil insulates food, making it slow to freeze or thaw. Aluminum also reacts with salty or acidic foods, diminishing flavor or appearance.)

potsticker wrappers = potsticker skins Notes: These small, thick wrappers are stuffed with meat fillings, and then pan-fried and steamed. While assembling the potstickers, keep the stack of wrappers moist by covering them with a damp towel. You can seal the potstickers with a “glue” made with cornstarch and water. Look for stacks of them wrapped in plastic in the refrigerator cases of Asian markets. They freeze well. Substitutes: suey gow wrappers OR dumpling wrappers (thinner) OR wonton wrappers (thinner) OR eggroll wrappers (cut these down to size) OR pasta sheet

ravioli wrappers Substitutes: pasta sheet OR eggroll wrappers OR wonton wrappers OR dumpling wrappers

rice paper = spring roll wrappers = Vietnamese rice paper = banh trang wrappers Notes: These thin, fragile sheets are used to make spring rolls, but they also make good all-purpose wrappers, baking pan liners, and even lasagne noodles. The sheets are brittle, so you need to moisten them with water before wrapping foods in them. Keep them moist while you work with them by covering the stack with a damp towel. Rice paper doesn’t need to be cooked, but it’s sturdy enough to be steamed or deep-fried. Look for it in Asian markets. It can be stored in a cool, dark place for many months. Substitutes: phyllo dough (moisten and seal with peanut oil or melted butter) OR egg roll wrappers (These need to be cooked, and they’re smaller and thicker than rice paper. When fried, egg roll wrappers aren’t as tender and crisp as spring roll wrappers.) OR yufka (moisten and seal with peanut oil or melted butter) OR puff pastry (Roll it thin before using.)

sausage casings Notes: These are traditionally made from intestines, but synthetic casings are now more common. You can order them online, or prevail upon a friendly neighborhood butcher. Substitutes: cheesecloth (Use cheesecloth and string to shape sausages for poaching. Remove cloth and string before grilling or frying the sausages.)

shao mai skins

shu mai skins

siu mai skins

suey gow wrappers = soi gow skins Notes: These are similar to potsticker wrappers, but they’re intended to be used in soups. While assembling the dumplings, keep the stack of wrappers moist by covering them with a damp towel. Seal the dumplings with a “glue” made with cornstarch and water. Look for stacks of these wrappers in the refrigerator cases of Asian markets. Store them in the refrigerator or freezer, but let them come to room temperature before using. Substitutes: potsticker wrappers OR dumpling wrappers (thinner) OR wonton wrappers (thinner) OR eggroll wrappers (cut these down to size) OR pasta sheet

spring roll wrappers

ti leaves Pronunciation: TEE Notes: South Pacific islanders use these to wrap food and to line the imu pits in which they roast pigs. Substitutes: corn husks (for covering imus) OR aluminum foil (for covering roasts) OR banana leaves

Vietnamese rice paper

wax paper = waxed paper = greaseproof paper Notes: Invented by Thomas Edison, this is paper that’s coated with paraffin wax to make it resistant to moisture. To use wax paper as a cake pan liner, place the pan on the paper, trace its outline, then cut it out and place it in the pan. Substitutes: parchment paper (for lining baking pans) OR aluminum foil (for lining pans or wrapping foods) OR plastic wrap (for wrapping foods)

wonton wrappers = wonton skins Notes: Wontons are the Chinese answer to ravioli—small packets of meat encased in a thin noodle wrapper. The wrappers are made of flour, eggs, and water, and, once filled with meat, can be easily folded and pinched into shape. While assembling the wontons, keep the stack of wrappers moist by covering them with a damp towel. You can seal the dumplings with a “glue” made with cornstarch and water. The wrappers come in different thicknesses. The thin ones work best in soups, while the thicker ones are best for frying. Look for stacks of them wrapped in plastic in the refrigerator cases of Asian markets. Store them in the refrigerator or freezer, but let them come to room temperature before using. Substitutes: eggroll skins cut into fourths OR dumpling skins (these have rounded, not square, corners) OR potsticker wrappers (thicker) OR pasta sheet

http://www.foodsubs.com/Thicken.html

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Thickeners

thickeners = thickening agents = liaisons Notes: Thickeners add substance and body to sauces, stews, soups, puddings, pie fillings, and other dishes.

Tips:

Before you add a thickener to a sauce, skim the fat from the top. Once you’ve added the thickener, the fat will be harder to remove.
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Flour is a good thickener for gravies, gumbos, and stews, since it gives them a smooth, velvety texture. It’s best to mix it with fat first, either by making a roux or beurre manié, or by flouring and frying stew meat before adding a liquid to the pot. If you wish to cut fat from your diet, you can instead mix the flour with water and add it to the sauce, but you’ll need to cook it for quite awhile to get rid of the starchy, raw flour taste. Sauces thickened with flour become opaque, and they may become become thin again if they’re cooked too long or if they’re frozen and then thawed.
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Starch thickeners like cornstarch are mixed with an equal amount of cold water, then added to warm liquids to thicken them. They’re a good choice if you want a low-fat, neutral-tasting thickener. They give dishes a glossy sheen, which looks wonderful if you’re making a dessert sauce or pie filling, but a bit artificial in a gravy or stew.
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If you get lumps in your sauce from a thickener, blend the sauce in a blender or food processor until it’s smooth.
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Cereal grains like oatmeal, couscous, soup pasta, farina, are often used to thicken soups.
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Reduction is a slow but low-fat way of thickening sauces and concentrating flavors. Just cook down the sauce in an uncovered pan until it’s thickened to your liking.
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Meat and fish glaces are a time-consuming—or expensive, if you buy them ready-made—way of thickening and enriching sauces. They’re made by reducing stocks until they’re thick and gelatinous.
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A good way to thicken soups or stews is to add grated starchy vegetables, or to purée the vegetables in the sauce.
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Nuts make good, flavorful thickeners for stews, though they’re often expensive and high in fat. Just grind them down to a flour or butter, and add them to the dish.
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Egg yolks add a silky, velvety texture to soups and sauces, but they’ll turn into scrambled eggs if they’re not introduced carefully into the hot liquid.
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Cream, once reduced, gives sauces a rich texture and flavor as it thickens them, but it’s high in fat. To make a low-fat cream sauce, use evaporated milk mixed with a starch thickener.
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Yogurt is a popular soup thickener in Eastern Europe and the Middle East.

Varieties:

beurre manié = beurre manie = kneaded butter Pronunciation: BARE mahn-YAY Notes: This flour-butter mixture is used to correct overly thin sauces at the last minute. To make it, blend equal weights of butter and flour, then knead them together. After you whisk it into a sauce, let it cook for no more than a minute or two, since sauces thickened with flour pick up a starchy taste after they’ve cooked for a few minutes. Substitutes: roux (This is another flour-butter thickener, but the sauce should cook for at least 30 minutes to rid itself of the flour’s starchy flavor.) OR tapioca starch (This also works quickly, and it’s a good choice for correcting sauces at the last minute.)

egg yolk Notes: Egg yolks make wonderful thickeners—imparting both a rich flavor and velvety smooth texture—but they’re tricky to use. You can’t just whisk them into a simmering sauce—they’d curdle on contact. Instead, you need to “temper” them by adding some of the hot liquid to the egg yolks, whisking the mixture together, and then adding it to the sauce. To prevent the yolks from coagulating, you need to keep the sauce below 190°, although this rule can be broken if the sauce has a lot of flour in it. Finally, never cook sauces with egg yolks in aluminum pans or they’ll turn gray.

gelatins

instant-blending flour = instant flour = instantized flour = quick-mixing flour Notes: You can mix this granular all-purpose flour into liquids without getting many lumps, so it’s perfect for making gravies and batters. It’s also good for breading fish. Wondra flour and Shake & Blend are popular brands. Substitutes: (as a thickener) a roux of ordinary flour and butter (higher in calories) OR all-purpose flour (Mix this with water first to make a paste.) OR cornstarch (use half as much)

pectin Equivalents: 2 tablespoons liquid pectin = 4 teaspoons powdered pectin Pronunciation: PECK-tin Notes: In order to make preserves like jams and jellies, you normally cook together fruit, acid, sugar, and pectin, a substance found in certain fruits that gels when heated. Some fruits — like quinces, gooseberries, tart apples, and sour plums — contain enough natural pectin that they’ll thicken all by themselves into preserves. Others, like cherries and some berries, need an extra boost to firm up. Jam recipes for pectin-deficient fruit normally call for liquid or powdered pectin, which you can find among the baking supplies in most supermarkets. The recipes usually specify what brand of pectin to use, and it’s not a good idea to substitute one brand for another, since they have different formulas. Some brands (like Sure Jell and Certo) need acid and sugar to set, some (like Sure Jell for Low Sugar Recipes) need acid and just a little sugar to set, some (like Pomona’s Universal Pectin® or Mrs. Wages Lite Home Jell Fruit Pectin®) don’t need any sugar to set. Liquid pectin contains sulfite, which can cause an allergic reaction in people with sulfite sensitivites, but powdered pectin does not.

roux Pronunciation: ROO Notes: This is a thickener that’s made from equal weights of flour and a fat, like butter or meat drippings. It’s especially good for thickening rich, hearty stews and gravies. To make it, heat the fat in a pan, then gradually whisk in the flour. Cook the mixture, stirring constantly, for at least several minutes, then gradually whisk in the hot liquid you’re trying to thicken. You must then cook the sauce for at least 30 minutes to prevent it from acquiring a grainy texture and a starchy, floury taste. Some cooks make large batches of roux, and store it in the refrigerator or freezer. Substitutes: instant flour OR cornstarch (mixed first into a paste; doesn’t tolerate prolonged heating as well) OR potato starch OR rice starch (all of these make clear, not opaque, sauces) OR lentils (for soups and stews) OR beans (for soups and stews) OR rice (for soups and stews)

starch thickeners

ThickenThin™ = ThickenThin not/Starch thickener™ = NotStarch Notes: This thickener has no calories, fat, or carbohydrates. It’s great for thickening gravies, sauces, and soups, but it won’t set up sufficiently to make puddings or custards. A little goes a long way, so use about half as much as you would a starch thickener.

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http://www.foodsubs.com/Sprouts.html

Sprouts

Sprouts spring from newly germinated peas and beans. They won’t add much in the way of nutrients—or calories—to your diet, but they’re tasty and inexpensive. There are many varieties, ranging from mild and crunchy mung bean sprouts to spicy and delicate radish sprouts. Raw sprouts are great in salads and sandwiches, and the sturdier varieties can also be stir-fried briefly.

Substitutes: lettuce OR carrots (grated) OR green onions (minced)

Varieties:

alfalfa sprouts Notes: These are too wispy to cook, but they’re great raw in salads and sandwiches. Substitutes: sunflower sprouts OR mung bean sprouts (thicker shoots, crunchier, less sweet) OR soybean sprouts (more of a bean flavor) OR fenugreek sprouts (more bitter)

bean sprouts

broccoli sprouts Notes: These are rich in sulforaphane, a cancer-fighting compound. They also have a pleasant, peppery flavor. Substitutes: daikon sprouts OR alfalfa sprouts

buckwheat sprouts Substitutes: alfalfa sprouts

daikon sprouts = kaiware = radish sprouts = tsumamina = clover radish Notes: These have a pungent, peppery flavor that works wonders for otherwise bland salads and sandwiches. They’re too delicate to cook, so always serve them raw. Substitutes: onion sprouts

fenugreek sprouts Substitutes: mung bean sprouts (thicker, sweeter) OR alfalfa sprouts (sweeter)

kaiware Pronunciation: ki-WAHR-ay See daikon sprouts.

mung bean sprouts = bean sprouts Notes: These are the large sprouts that are common in supermarkets. They’re crisp and nutty, and they’re the best sprouts for stir-frying, though they can also be served raw. Select bean sprouts that are crisp and white with just a tinge of yellow. To keep them fresh, rinse them off and immerse them in cold water, then store them in the refrigerator. They’re very perishable, so try to use them within a day or two. Canned bean sprouts are a very poor substitute for fresh. Substitutes: snow peas (sturdy enough to cook) OR sunflower sprouts (sturdy enough to cook) OR soybean sprouts (bigger, bean-like flavor)

onion sprouts Notes: These have a distinct onion flavor. Substitutes: daikon sprouts

radish sprouts

snow pea shoots Notes: Look for these in Asian markets. Substitutes: mung bean sprouts

soybean sprouts Notes: These sturdy, crunchy sprouts are good in salads or stir-fries. They become bitter when the tails get too long, so eat them soon after they sprout. Substitutes: mung bean sprouts (smaller, less bean-like flavor)

sunflower sprouts Notes: These are sweet and crunchy. Substitutes: mung bean sprouts OR alfalfa sprouts OR soybean sprouts

tsumamina

http://www.mit.edu:8001/people/wchuang/cooking/recipes/Misc/Dutch_Recipes.txt

Hutsput (Dutch Stew)

Ingredients:
1/4 cup margarine or butter
2 lbs braising meat, sliced 1/2 inch thick (large chunks)
2 cups cold water
3 lbs carrots, peeled and diced (or carrots & turnips)
12 oz onions, diced (about three medium)
3 lbs potatoes, peeled and quartered
1 tsp salt
1/2 tsp pepper
1 or 2 Dutch smoked sausages (Simon de Groot, or
any smoked “Gelderse Worst” sausage)

Heat the fat in (what else?) a Dutch oven or crock pot until brown.
Sear the meat on both sides til brown. Add water to just cover the meat
and simmer (covered) for approximately one (1) hour. Add carrots,
onions and potatoes. Season with salt and pepper. Cover and simmer for
about an hour more. Add the Dutch sausage on top during the last 15
minutes of cooking. Remove the meat and veggies; if there is enough
liquid left, make gravy. Mash the vegetables together and put on
plates. Put meat and sausage slices on top and serve with gravy.
(Serves four to six)

Oliebollen
(A fritter recipe, often made on New Year’s)
Ingredients:
1 envelope dry yeast
3 Tbsp sugar
1/2 cup warm water

Put yeast and sugar in warm water and soak 10 minutes.

2 well-beaten eggs
1/2 cups warm water
1/2 tsp vanilla
1 tsp salt
4 cups flour
2 cups seedless raisins
3 apples, peeled and diced
confectioners’ sugar to dust

Mix together yeast mixture and eggs, water, vanilla and salt, and add to
flour slowly. Add fruit, let rise 1 1/2 hours. Drop in hot frying oil;
dust with confectioners’ sugar.

Vla
(A thin custard served with berries)
Ingredients:
3 cups milk
1 tsp vanilla
35 gm custard powder

Mix 1/4 cup of the milk with vanilla and heat slowly. Add rest of milk
and custard powder according to package directions. Serve warm or cold
in a soup plate with tart-flavoured berries. You can also swirl in
thinned chocolate pudding for a nice effect.

Appelkoek

Ingredients:
2 medium apples
1 1/2 cups flour
3 1/2 tsps baking powder
1/2 tsp salt
6 Tbsp granulated sugar, divided
1/4 cup margarine or butter
1 egg, well beaten
3/4 cup milk
1/2 tsp ground cinnamon

Peel and cut apples into eighths (wedges). Sift together flour, baking
powder and salt with 4 tablespoons of the sugar. Cut in butter.
Combine egg and milk and add to flour mixture. Turn batter into greased
8 inch square cake pan. Press apple wedges partly into batter. Combine
remaining 2 tbsp sugar and cinnamon, sprinkle over apple. Bake at 425
degree F for 25 to 30 minutes. (Serves six)

Speculaas (Dutch Spice Cookies)

Ingredients:
1 cup margarine or butter
1 1/2 cups packed brown sugar
1 1/2 tsps ground cinnamon
1 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
1 egg
2 3/4 cups all-purpose flour
1/3 cup finely chopped blanched almonds (optional)
blanched whole almonds (optional)

Note: Some Dutch/European specialty stores may have pre-mixed speculaas
spice packages.

Beat margarine or butter with a mixer on medium to high speed for 30
seconds or by hand. Add brown sugar, cinnamon, baking powder, nutmeg,
cloves and salt. Beat in egg and flour. Add chopped almonds if using.
Roll dough to 1/8 inch thickness on a lightly floured board and cut into
shapes (windmills and Sinterklaas/Santa shapes are traditional but we
also cut them into the children’s initials). Decorate with whole
almonds if using. Place one inch apart on lightly greased cookie
sheets. Bake in 350 degree F oven 8 to 10 minutes or until edges are
lightly browned. Cool 1 minute; transfer to wire racks to cool
completely. Makes 4 to 6 dozen (depending on size.)

Recipes courtesy of:
Brenda Sharpe

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