Buckwheat groats
7 years ago
last modified: 7 years ago
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Kitchen Gadget: Waffle Maker
Comments (18)I still like breakfast for supper, I don't like to eat a big meal in the morning (or much of anything at all in the morning) so waffles or eggs and bacon and potatoes are plenty substantial enough for supper for me. I have a big VillaWare that I bought on clearance at William Sonoma that makes cows/pigs/chickens/barns and I only made waffles when the grandkids came over, it's a huge, heavy and space consuming monster of a waffle baker. it does have a chirp to let me know when the iron is hot enough to add the batter and another chirp when the waffle is done. Then Deb (Momto4kids) was cleaning house and offered me her Krups waffle maker because she has 4 kids and it wasn't big enough to make waffles for the family. It's the perfect size for Elery and I, works like a charm and has a tone so I can tell when the waffles are done. Elery's favorite waffles are cornmeal waffles to which I've added a handful of cheddar cheese and some thinly sliced/slivered ham. Those get eaten in the place of toast. He doesn't care for anything sweet at breakfast, but he'll have those waffles with eggs and I can have them with maple syrup. The kids' favorites are chocolate waffles: Chocolate Waffles 1 1/2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1 cup milk 2 eggs 4 tablespoons butter, melted Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Stir in milk, eggs and butter until mixture is smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. The kids like them with whipped cream and sliced strawberries, maybe a drizzle of Hershey's syrup. Ashley likes them with caramel syrup and pecans, kind of a "turtle waffle" flavor. My favorite is gingerbread waffles, I use the batter to make pancakes or waffles, depending on my mood. I like real maple syrup on them, or fresh apples, sliced and sauteed in a little butter and brown sugar. GINGERBREAD PANCAKES 1 1/2 cups unbleached all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons sugar 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon Pinch of ground cloves 1 1/2 cups whole or lowfat milk 1 large egg 1/2 stick (1/4 cup) unsalted butter, melted and cooled 2 tablespoons dark (not light or blackstrap) molasses Nonstick cooking spray Stir together the flour, baking powder, sugar, salt, ginger, cinnamon, and cloves in a large mixing bowl. 2. Measure the milk into a large glass measuring cup. Crack the egg into the cup and beat lightly with a fork to break up the egg. Stir in the cooled melted butter and molasses. 3. Pour the liquid ingredients into the mixing bowl and stir with a wooden spoon until the dry ingredients are moistened. Don�t worry if there are some small lumps. 4. Heat the griddle and spray with cooking spray. 5. Pour some of the batter on to the griddle (about � cup per pancake). Cook the pancakes until they are golden brown. Serve immediately with maple syrup or keep them warm in a preheated 200F degree oven on a platter loosely covered with aluminum foil. Repeat with the remaining batter, spraying the cooking surface with more cooking spray before beginning each new batch. Serves 4. Annie...See MoreBuckwheat flour after I soak the buckwheat
Comments (4)For buckwheat flour, I generally sprout buckwheat groats to increase the nutrition first (see link below), and dehydrate it until crispy dry (between 115-125-degrees F) for 4-6 hours. When you finish dehydrating them, cool completely to room temperature BEFORE placing in a container (I use a glass canning jar). Don't allow it to sit much beyond the time it takes to cool to room temperature or it can rehydrate (reabsorb) moisture in the air, especially if you live where there is a lot of humidity. When you place warm dried groats in a glass container without allowing them to cool completely first, the warmth will cause moisture in the jar to form (condensation), which can cause the grain to mold during storage. After foods are dehydrated, including buckwheat groats, you need to "condition" it. Most people skip this step and then they wonder why their food molds.......? Conditioning is the process used to equalize (evenly distribute) any moisture left in the food after drying. Fill a container about 2/3 full and cover with an air-tight lid. Shake the container daily (or open and stir it), and check to see if there is any condensation on the jar or the underside of the lid. For buckwheat groats, conditioning will only take a few days and is perfectly safe to use immediately after you have cooled it. If you see any condensation the first day or two, it wasn't sufficiently dried - place the food back in the dehydrator to finish drying, then recondition once again. I store whole groats and mill it when I need buckwheat flour, which can be done in a coffee/spice mill for small amounts, or a regular grain mill for large amounts. If you don't have either of these, you can crush the grain in a plastic bag with a rolling pin. It crushes very easily Since you are adding them to a mixture in a Vitamix, you wouldn't need to powder it first, the mixer will take care of that. Dehydrated buckwheat groats are very easy to crush. I'm not exactly sure why you are using buckwheat groats as replacement for whole nuts - the protein perhaps? You could add almond flour if you don't want whole nuts. You could also add cooked, or sprouted and dehydrated, lentils for a vegetable protein source. And another good source of protein is Great Lakes Gelatin (Collagen Hydrolystate - in the green box - it DOESN'T gel and can be added to hot or cold beverages). -Grainlady Here is a link that might be useful: Nouveau Raw...See MoreWhat are you making for the Jewish holidays?
Comments (27)Thanks for that brisket recipe lowspark. It looks delicious but DH (and I) aren't allowed to have that sugar or wine. So I did a search on Arthur Schartz's website and he has the following recipe. Best of all, there's no sugar or anything else forbidden as far as I can tell. As crazy as it seems, I think I'll try it tomorrow. And if it doesn't work out, we can go to plan B (which involves DH grilling). His Recipe: For the 10-pound piece of whole brisket, I followed these directions exactly. (Such a sizable piece of meat should make at least 20 servings.) 2 very large cloves garlic, finely chopped 1 8 to 10-pound brisket 1 1/2 teaspoons coarse sea salt 1/2 teaspoon freshly ground black pepper 4 pounds onions, halved and sliced 3 medium carrots, sliced into 1/4-inch thick rounds 2 large, outside ribs celery, sliced 1/4-inch thick 4 small bay leaves Rub 1 chopped clove of garlic into each side of the meat. Salt and pepper the meat on both sides. Spread the onions, carrots and celery on the bottom of the pan. Put the meat over the vegetables. Put 2 bay leaves under the meat, 2 on top of the meat. Cover the pan tightly with aluminum foil and cook in a preheated 350-degree oven for 4 hours, until meat is just tender. Let meat rest 20 minutes, then slice: Cut the second cut off of the first cut and trim off and discard the layer of fat between them. Slice both cuts across the grain, either straight down or at a slight diagonal angle. Skim any fat off the juices left in the pan, and serve the onions and vegetables with the juices as a sauce for both the meat and any starch accompaniment. If desired, you can puree some of the vegetables to make a thicker sauce. If preparing ahead for serving another day, refrigerate until several hours before serving time. Skim hardened fat off the surface of the liquid that has collected around the meat, and off the surface of the meat. Allow the meat to come to room temperature before final heating. About an hour before serving, using a long-bladed, preferably serrated knife (I use a bread knife), slice the meat about 1/4-inch thick. It will require a sawing motion and a strong arm. Do not disturb the conformation of the meat. Return the meat to the roasting pan as if it was still a whole brisket. Baste with pan juices and heat, uncovered, for 45 minutes to 1 hour, basting a few times during that period. The surface of the meat should have browned nicely, and the slices of meat should be heated through and fork tender. Trim excess fat off the meat on the plate, as it is eaten. Serving suggestion: Serve with kasha (buckwheat groats): Follow the directions on the back of the box, and top each helping with onions and juices from the pot roast. Or prepare kasha varnishkes: cooked buckwheat groats tossed with bow-tie macaroni and flavored with sauteed onions. Or serve with mashed potatoes flavored with schmaltz (chicken fat) and, if available, gribenes (the cracklings and blackened onions left from rendering the chicken fat), also topped with pan juices and onions. A green vegetable is up to you. Here is a link that might be useful: Arthur Schwartz's brisket recipe...See MoreMore on Seasoning as well as Bread and Sourdough
Comments (6)Thanks, Annie, Ann and Linda! It's the same basic bread I usually make, though the exact contents vary a little. :) Ann, big holes are formed the same way bubble bath big bubbles are--the interstices between bubbles break and they combine to make a bigger bubble. That might also be an indication of good gluten development because the structure around the bigger bubble holds up rather than collapsing. When you punch it down, your strong, long gluten will reinflate. Small amounts of gluten might be broken to let the air out, but most of it is still there. With the quantity of (sharp) bran in this kind of bread, where one can see the big holes while handling the dough--that is, where the side of the bubble is open--it's seeing where the gluten has been cut and will never inflate again once the air has been let out. It's not that the gluten hasn't developed. It loses its legs because there aren't enough long strands left, even with the high protein wheat I've been using. When that happens, the degassed shaped loaf can't rise. While the crumb structure doesn't look very different from usual, having the banneton to cling to did wonders for it....See More- PRO7 years ago
7 years ago- PRO7 years agolast modified: 7 years ago
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From what I've read, brown rice is more nutritious than wheat, and I've also read that buckwheat is more nutritious than rice; i.e., has a higher percentage of protein but also other nutrients.
I looked at the package I bought to see where it was from, and the package only said that it was imported. However most of the writing was in Russian, and so I have to guess that it is from Russia. It did say that it is roasted. It also said in Russian that it is a 100% natural product, but that information was not translated. It also said "Galina", and that part was translated, but that is just the brand name.
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