Monday, October 21, 2013

Hot Grains

If you are tired of eating oatmeal for breakfast, give this recipe a try. I really enjoy the flavor of these grains. I add a few dried cherries to my hot grains. I found amaranth, millet and quinoa at Woodman's grocery store. Some stores may carry Bob's Red Mill brand.  I usually buy quinoa at Trader Joe's. Make sure you rinse the quinoa before using it or your hot grains may taste bitter.

1/3 cup amaranth
1/3 cup millet
1/3 cup quinoa, rinsed
3 1/4 cups water
1 tsp cinnamon

Toppings for hot grains:

flax seeds, ground
maple syrup or brown sugar
dried fruit

Rinse quinoa in a fine mesh strainer and add to a 4-quart crockpot along with the amaranth, millet, water and cinnamon; stir to combine. Cook on low for 7 hours. Stir in flax seeds, milk, maple syrup and dried fruit to taste.

Makes 4 servings


Tuesday, October 1, 2013

Broccoli Cheddar Soup

This soup is super fast and easy to make.  I like this recipe because it uses frozen broccoli and uses real cheese (not Velveeta).  Instead of using packaged shredded cheese, I always shred my own because I think it tastes better and melts better, too.  When using frozen vegetables in a soup, remember to use a good quality broth or else the soup will wind up tasting flat.  A quick way to thaw frozen vegetables is to cook them in a covered bowl in the microwave for a few minutes. 

1 minced onion (about 1/2 cup)
2 TBS unsalted butter
2 minced garlic cloves (I used 4 cloves)
1 1/2 pounds thawed frozen broccoli florets
4 cups low-sodium chicken broth
1 cup heavy cream
3 cups shredded cheddar cheese

Cook onion and butter in a Dutch oven over medium-high heat until softened, about 5 minutes.  Add garlic and cook for 30 seconds.  Add thawed broccoli and chicken broth, cover, and simmer until broccoli is tender, about 10 minutes.  Puree soup in a blender or use an immersion blender.  I reserved some of the broccoli and chopped it instead of pureeing it all because I like pieces of broccoli in my soup.  Return the soup to the pot, and whisk in heavy cream.  Return to simmer, then slowly whisk in the shredded cheese.  Season with salt and pepper to taste.

Serves 4

Source:  The America's Test Kitchen Quick Family Cookbook 


Vanishing Oatmeal Raisin Cookies

My daughter and I had fun baking these cookies to bring to the Independence Day picnic.  Oatmeal Raisin are a family favorite!  

1/2 cup plus 6 TBS butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1 cup raisins

Heat oven to 350 degrees.  In large bowl, beat butter and sugars on medium speed until creamy.  
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto un-greased (or parchment lined) cookie sheets.
Bake 8 to 10 minutes or until light golden brown.  Cool for one minute on cookie sheets; remove to a wire rack.

Makes about 3 dozen cookies

Bar Cookies:  Bake 30-35 minutes in un-greased 9x13 inch metal baking pan.

Source: Quaker Oats

Cindy and Susan