Have some wheat germ to use up?

18 years ago

I had bought some, them prompty forgot what I wanted it for LOL. I decided to toss some into a coating for chicken strips today. You know, to use some of it.

Wow! I can't say that I exactly tasted wheat germ or that it added a huge something that wasn't there before. But in this house if I can sneak in some nutrition, then anything goes. DD ate a double helping. Normally she hates the homemade kind (but will eat her weight in deep fried chicken strips at restaurants). I think it helped coat the chicken a bit better than the panko alone.

1 cup panko bread crumbs

2 tsp butter

1/4 cup wheat germ

1/2 tsp cajun seasoning (mine is very strong, so adjust as necessary)

2 skinless boneless chicken breasts, cut into strips

1/2 cup light ranch dressing

Place the chicken pieces in a bowl with the dressing, and toss to coat. Chill.

Melt the butter in a small skillet. Add the panko crumbs and stir to coat. Keep stirring until they brown a bit and the butter smells nutty. Be careful though, they can go from white to burnt very fast.

Dump browned panko onto a plate. Add the wheat germ and cajun seasoning and toss together to mix.

Dredge the chicken strips in the coating. Note that you won't get a complete coverage and that is okay, these are lightly coated not thickly breaded. I had exactly enough mixture down to the last strip with no leftover but your mileage may vary.

Now you can bake the strips in the oven, or pan fry them. I pan fried them in a little olive oil this time, but I want to try baking them at 425 on a rack over a baking sheet next time. They are a bit crumbly to eat, granted. But very very good. The recipe made 11 strips for me, but of course it depends on how you cut your chicken.

This would be excellent for chicken cutlets to be eaten with a knife and fork!

Sort by:Oldest

Comments (5)

canarybird01
18 years ago
I always added some wheat germ to my whole wheat bread when I used to make it on a weekly basis.
And it's also good sprinkled on top of cereal or added to your muffin recipes.

SharonCb
lindac
18 years ago
The thing about wheat germ is it goes rancid so quickly. I think that people who say they don't like wheat germ have never had it fresh.
I love it on cereal, in streusel topping in whole wheat bread, and just alone with milk and honey...
Never tried it in breading. I'll remem,ber that.
Related Discussions
Putting up electric fence - have some questions
Q
Comments (2)
We have 2 solar chargers and 1 AC electric fence. All have the ground wires within 10 feet of the charger. The 1 plug in charger does have an underground wire running to the charger in a shed, but it runs to the charger then the rods within 10 feet of the charger. We installed these 6 years ago so I don't remember the details of WHY we did those placements, only that it is the set-up. Your manual should detail the placement & footage. For about $250.00 you could do the solar charger, just get one with Joules and you wouldn't need to run the underground wires. Brendasue
...See More
HAVE: Lining up some potential trades
Q
Comments (7)
Hi Dave, I'd be happy to arrange a future trade, are you interested in a large trade (7-10 hostas??). Like you, I'd need to see what comes up, and what I'd be able to divide. I posted my updated list on the trade page, the year listed is the year I received the hosta, anything with 2005 is probably still too small to divide. email me if you're interested. Here is a link that might be useful: My trade page
...See More
Adding wheat germ or ground flaxseed to recipes
Q
Comments (22)
Here's some info on flax seed. I just recently purchased some, and have added a little to some wheat bread and to some raspberry jam bars. I just bought wheat germ today, so I haven't used it yet. Flaxseed Information INGREDIENTS: Flaxseed Meal Flax Information Sheet: Flaxseed Meal in Recipes- You can use BobÂs Red Mill flaxseed meal as a stand in for some or all of the oil or shortening called for in a recipe. Cooks recommend a 3:1 substitution ratio. For example, 3 tbsp. Of flaxseed meal added to a recipe can replace 1 tbsp of the butter, margarine or cooking oil. When flaxseed meal is used instead of oil, baked goods tend to brown more rapidly. Vegetarian Baking- BobÂs Red Mill Flaxseed meal mixed with water can replace an egg in selected recipes like pancakes, muffins and cookies. These baked goods are gummier and chewier than usual, and the volume is decreased. When using replacement formula, test a recipe first to determine if it meets your expectations. Egg Replacement Formula- 1 tbsp BobÂs Red Mill flaxseed meal + 3 tbsp water = 1 egg Mix BobÂs Red Mill flaxseed meal and water in a small bowl and let sit for one to two minutes. Add to a recipe as you would an egg. A 3-1/2 ounce serving of flaxseed provides 21g of protein, which is similar to that of soybean. While flaxseed is rich in protein, research suggests the health benefits of this seed probably have more to do with its fat and fiber profile. A healthy diet- Scientific evidence now confirms that flaxseed has three main health benefits: a high content of alpha-linolenic acid, as essential omega-3 fat; large quantities of soluble and insoluble dietary fiber; and the highest plant source of lignans. Nutritional Information- 3-1/2 ounces Food Energy 450 calories Fat 41 g Total Dietary Fiber 28 g Protein 21 g Although about 42 percent of flaxseed is oil, very little of that fat is saturated. More than 70 percent of the fat in flaxseed is of the healthful polyunsaturated type. In fact, a unique feature of the polyunsaturated fats in flaxseed is the high ratio of alpha-linolenic acid (an omega-3 fat) to linoleic (an omega-6 fat). If you click the link, and scroll down the page, they have some recipes there too. Here is a link that might be useful: bob's red mill flax recipes
...See More
How some could have changed US$7,900. into US$9,700. in 6 - 8 mos
Q
Comments (6)
One needs to be careful where one exchanges currency. Some time ago a young person who'd spent time in western Canada and then lived in the southwestern U.S. (TX, OK, etc. I think) had an aunt die in Canada, leaving her 20 - 30 thousand dollars from her estate. When the lawyer sent the cheque, in Candian dollars (which was what the bequest had been), when she took it to a bank in her area, they wanted something over $1,000. as an exchange fee, I think ... she came on here asking what to do. I think that many smaller banks, unfamiliar with such activities, are unfamiliar with how to do it efficiently. I told her to send it back to the major Canadian city where she'd lived, where they do that all the time and where they knew her (for ease of dealing with the cheque, not related to the exchange aspect of the situation), that they'd give her appropriate exchange, usually about 1% (or less for larger amounts). She did, and paid a low fee. (I told her that she owed me a dinner, some time when we got together). Her husband had been U.S. military, I think. The more that one knows about money, the more effectively that one can use it. During a number of years as a personal finacial advisor, I've said to a great number of people that learning how money works is an interesting hobby ... and it pays well. A local guy, authour of a book, "Financial Freedom without Sacrifice", has said for years that they should teach kids in school how to manage money. I agree: I heartily dislike seeing people get scammed, especially financially. ole joyful
...See More
TACHE
18 years ago
I'm the Adele Davis generation. I added wheat germ to just about everything when our children were young. Our oldest son's best comfort food is still oatmeal with wheat germ and blackstrap molasses. Our middle son once asked rather plaintively if could please have meatloaf without wheat germ. I never thought to use it for a coating for frying. That's a good idea. I put it i scrapple with brewer's yeast and really spicey sauceage. I think I may have overdone it. They all grew up very healthy and not to grim about food.
sheshebop
18 years ago
I sprinkle some in my daily Weight Watcher Smoothie.
grainlady_ks
18 years ago
I got the recipe below from the Baking Circle message board (King Arthur Flour). The original recipe was submitted by member "BeachDee" and she thinks it was a copy of her mother's that came off a local mill's box of rye flour. We love them, wherever the recipe originated...

Note: As suggested above, add wheat germ to yeast breads, BUT, when you add wheat germ to yeast breads (in the form of wheat germ or 100% whole wheat flour which includes the wheat germ), be sure to add some ascorbic acid (powdered vitamin C) as well - 1/8 t. per loaf. There is a substance in wheat germ called Glutathione and it breaks down the gluten. By adding ascorbic acid, it will help prevent the gluten bonds from breaking down. It will also repair gluten bonds so you'll get more loft to the loaf. The ascorbic acid also promotes yeast growth which helps the yeast to work longer and faster and produces the acidic atmosphere in which yeast grows best. -Grainlady

HEALTHY RYE HAPPIES

Dry Ingredients:
1/2 c. rye flour
3/4 c. wheat germ
1/2 t. salt
1/2 t. baking powder
3/4 c. chopped walnuts (I use 1 c.)

Wet Ingredients:
1 c. brown sugar (I use 1/2 c. brown sugar and 1/4 c. agave nectar)
1/3 c. oil (I use 1/4 c. coconut oil)
1 t. vanilla
2 eggs

Mix dry ingredients together.

Mix wet ingredients together well, then add dry to wet, stirring just to blend.

Spread batter evenly in well-greased 8x8-inch pan. Bake at 350Â°F. for 30-35 minutes.

When cool enough to handle, but still warm and moist, cut into pieces and roll in powdered sugar. Store in airtight container.

Have some wheat germ to use up?

Comments (5)

canarybird01

lindac

Related Discussions

TACHE

sheshebop

grainlady_ks

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US