You need a good blender for this. From Leisa Card "I Dare You to Eat It"
I have another version of wheat blender pancakes on this blog, but this one is better. Delicious!
1 c raw whole wheat kernels
1 1/2 c buttermilk
2 eggs
2 T butter, melted
2 T cornmeal
1 T brown sugar
1/2 t baking soda
1 T baking powder
Blend the wheat with buttermilk in a blender on high until it is ground. It could take up to 10 minutes. Mine doesn't take that long. Add the rest of the ingredients and blend until mixed. Spoon onto hot griddle. Yum!
If the initial wheat and buttermilk is too thick for the blender just add some extra regular milk in there.
Monday, March 11, 2013
Cooked Wheat Berries
From Leisa Card "I Dare You To Eat It"
4 cups raw whole wheat
10 cups water
1 T salt
Grease a large crock pot and fill with ingredients. Cook on low for about 8 hours. You want the wheat to be soft, but not mushy. The time might vary according to your crock pot. You can then refrigerate or freeze them for later use.
These are great eaten like oatmeal with a litle maple syrup and cinnamon or can be used in place of rice (like in Chinese fried rice) or as a filler for ground meat recipes. Give it a try!
4 cups raw whole wheat
10 cups water
1 T salt
Grease a large crock pot and fill with ingredients. Cook on low for about 8 hours. You want the wheat to be soft, but not mushy. The time might vary according to your crock pot. You can then refrigerate or freeze them for later use.
These are great eaten like oatmeal with a litle maple syrup and cinnamon or can be used in place of rice (like in Chinese fried rice) or as a filler for ground meat recipes. Give it a try!
Wrinkled Potatoes and Aioli
From the Canary Islands in Spain
1 lb tiny potatoes (the ones just larger than grapes)
3/4 c table salt (yes I do mean 3/4 cup. Don't worry, it doesn't get absorbed into the potatoes)
Add the salt with potatoes and cover with water. Bring to a boil and simmer for about 15 minutes, until the potatoes can be pierced easily with a fork. Drain the water and raise the heat to medium-high. Shake the potatoes over the heat until all the water evaporates and they wrinkle a little bit.
Aioli dipping sauce
2 egg yolks
1/8 t sugar
4 t lemon juice
2 or 3 crushed garlic cloves
3/4 cup canola oil
salt & pepper to taste
I've only done this with a food processor. I'm sure a blender would work too. Mix the first 4 ingredients for about 10 seconds. While still running, drizzle the oil in VERY SLOWLY. It will thicken. Season with salt and pepper to taste. Delicious!
You can use other dipping sauces with these potatoes too. If you don't want the raw egg, just mix some crushed garlic & lemon juice with store bought mayonnaise. They are good with a spicy pepper sauce or a cilantro based sauce too.
1 lb tiny potatoes (the ones just larger than grapes)
3/4 c table salt (yes I do mean 3/4 cup. Don't worry, it doesn't get absorbed into the potatoes)
Add the salt with potatoes and cover with water. Bring to a boil and simmer for about 15 minutes, until the potatoes can be pierced easily with a fork. Drain the water and raise the heat to medium-high. Shake the potatoes over the heat until all the water evaporates and they wrinkle a little bit.
Aioli dipping sauce
2 egg yolks
1/8 t sugar
4 t lemon juice
2 or 3 crushed garlic cloves
3/4 cup canola oil
salt & pepper to taste
I've only done this with a food processor. I'm sure a blender would work too. Mix the first 4 ingredients for about 10 seconds. While still running, drizzle the oil in VERY SLOWLY. It will thicken. Season with salt and pepper to taste. Delicious!
You can use other dipping sauces with these potatoes too. If you don't want the raw egg, just mix some crushed garlic & lemon juice with store bought mayonnaise. They are good with a spicy pepper sauce or a cilantro based sauce too.
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