Thursday, May 31, 2007

Quinoa - a grain pronounced KeenWah.

Quinoa has been enjoying a rebirth from it’s origin as a sacred grain to the early Incas, thanks to its high protein and calcium content and sweet and nutty flavor. Most quinoa is white in color before you cook it and then becomes almost semi-transparent with a little "tag" (which is actually the germ) curled up against the grain. Red, yellow, and black quinoa can also be found in specialty grocers.

It is likely that you will want to store quinoa in an airtight container and keep it refrigerated, because of its higher fat content. You will want to rinse Quinoa out very well in a fine meshed sieve or cheese cloth or rinse it at least three times in a bowl because it comes with a coating of a natural substance called saponin that can taste quite bitter if not removed by rinsing.

Quinoa cooks more quickly than most other whole grains and is ready to eat in roughly fifteen to twenty minutes. Quinoa prepared on its own makes a great side dish or it can be cooked with a little olive oil or butter and onion to make a pilaf. It's also great in salads or as dressed up as a warm breakfast cereal.

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Tuesday, May 29, 2007

Oats are more than porridge!

Whole Oats (usually Toasted Rolled Oats) are a great source of protein, fiber, vitamins, and minerals. Whole oats have been proven to help reduce cholesterol levels and make a great healthy breakfast that will keep you contented all the way until lunch.

Oats are very seldom sold with the hull left on for eating. You will have to look for "oat groats", which is the least-processed form which can be used in the same ways you would use wheat kernels.

Steel cut oats are whole oats which have merely been roughly cut. Old-fashioned have been flattened and quick-cooking oats have been steamed a bit, cut and flattened to speed cooking time. Instant oatmeal has been rolled very thin and is already partially cooked. For nutrition (and some people would say for full texture), the steel cut oats win out.

Because of their somewhat higher fat content, oats should be stored away from any heat or damp in an airtight container. The suggested storage time for oats is about three months.

In addition to porridge, oats can be used for stuffing, added to baked goods, or cooked whole and added to grain salads. Try using them in place of bread crumbs for meatloaf. Top a cobbler with a mixture of whole wheat flour, butter, sugar and whole oats. It’s also easy to make your own Granola! Visit this website for more information on whole grain cooking: Millers Grain House

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