Picnic Premier Season IV: Millet Time!

Our picnics together rate right up there with romantic Valentines' Dinners.  With unseasonably warm weather here in West Virginia, we didn't have to wait until spring.  Yesterday I made this Jambalaya and cooled it quickly in a shallow pan in the refrigerator.  Today, while the thermos preheated with hot water, I reheated the Jambalaya to 165 F.  My house smelled so good while making the seafood broth, browning the local sausage and sauteing the vegetables.  Our spirits were lifted today eating this delicious entree outside under a warm winter sun.  The secret to this Jambalaya is to remove the shells and tails from the raw shrimp and simmer those in water to use for the broth base.  I browned the shrimp separately-3 minutes on one side and 2 minutes on the other-and served those cold for our picnic today.  Instead of traditional rice, I use millet which, along with the corn in the dish makes more than a serving of 100% whole grains.

Jambalaya

(4 cups)

Sauté peppers, onion, garlic, fennel and celery in oil for about 5 minutes.  Remove to bowl.
1 tablespoon olive oil
¼ cup sweet peppers, seeded and diced
2 tablespoon onion, diced
2 garlic cloves, minced
2 tablespoon fennel
1/4 cup celery, diced

Crumble sausage and brown.  Set aside.
6 ounce Italian sausage, mild

Remove tail and shells from shrimp.  Place shells and tails in saucepan with water.  Bring to a boil; lower heat and simmer in water for 10 minutes.  Stir in bouillon cube. Strain shells and tails, reserving broth. 
12 ounce jumbo shrimp, in-shell, raw
3 cups water
1 chicken bouillon cube, low sodium

Return broth to saucepan.  Add sautéed vegetable mix, sausage, corn, tomatoes, millet and spices to pan.
½ cup corn
1 cup diced tomatoes
2 teaspoon fresh thyme
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon oregano 
1/3 cup millet 
Simmer until most of moisture is absorbed, about 20 minutes.

In a separate saucepan greased with olive oil spray, sauté shrimp for 3 minutes on one side, then 2 minutes on other side.  Set aside.

Add shrimp to mixture just long enough to heat.

This is one of the recipes I'll give to my class participants on Whole Grains Sampling Day, along with the 1/3 cup dry millet sample to make the dish at home.

Whole Grains Sampling Day is March 29th.

Our picnic today was at Prickett's Fort State Park in Fairmont, West Virginia, about 30 miles from home.

  

Whole Grain of the Month: Barley

After grinding most of the hulled barley I purchased at the co-op, I had just enough to make this Warm Barley Salad for tonight's dinner.  The recipe for this and the entree was inspired by Eating Well Magazine.  The local farm turkey tenderloin was a great substitute for the chicken with the Pistachio-Coated Crust.

Pistachio-Crusted Turkey & Barley

(Serves 4)

In a medium bowl, mix ground pistachios, wheat germ, orange zest and garlic powder.  In a separate bowl, beat egg white.  Dip turkey tenderloin in egg white, then in pistachio mix.  Turn to coat all sides of tenderloin.
3/4 pound turkey tenderloin
1 egg white
1/3 cup shelled pistachios, unsalted, ground
2 tablespoon wheat germ
1/2 teaspoon orange zest
1/4 teaspoon garlic powder
Place on a non-stick baking sheet.  Bake at 325 F. until thermometer inserted in thickest part of tenderloin registers 165 F.  Slice thinly with electric knife.

Cook barley in water until tender.  I cooked mine in a counter-top pressure cooker for 45 minutes.  Release pressure and drain.
6 tablespoon hulled barley
2 cups water

Heat oil in small sauce pan.  Add tomatoes and vinegar.  Saute for 1 minute.
2 teaspoon pecan oil
1 teaspoon rice wine vinegar
1 cup diced grape tomatoes

Stir in parsley, barley and salt.  Garnish with ground pistachios.
2 tablespoon parsley, snipped
Drained barley
1/8 teaspoon salt
2 teaspoon ground pistachios

Pearl barley has much of the bran removed.  Buy hulled barley that preserves most of this nutrient rich outer layer.  Barley is high in fiber and antioxidants and good for heart health.

Read more from the whole grains council. 

Fun with Flour Mill: Quinoa Multigrain Loaf

When I hunted for bread recipes made with quinoa, the one I found contained cooked quinoa.  I ground my own quinoa and combined with other grain flours (garbanzo, whole wheat and white) in a traditional yeast bread recipe.  It was very good toasted!

Quinoa Mixed Grain Bread

(1 loaf : 12-14 slices)

In bowl of electric mixer with dough hook in place, mix 1 cup flour, sugar and yeast.
1 cup white flour
1 teaspoon sugar
1 teaspoon active dry yeast

Slowly add warm milk and lemon juice.  Beat on medium high speed 2 minutes.
1 1/4 cup skim milk (125 F)
1 tablespoon lemon juice

Add 1/2 cup whole wheat flour.  Beat on medium speed 2 minutes.  Scrape sides down.
1/2 cup whole wheat flour

Add garbanzo and quinoa flours.  Add salt.  Beat on low speed, scraping bowl down.
1/2 cup garbanzo bean flour
2/3 cup red quinoa flour
1/4 teaspoon salt

Slowly add white flour, kneading on low speed until dough leaves sides of bowl.
3/4 cup white flour

Place in a bowl greased with olive oil spray.  Turn to coat both sides.  Let rise until double in bulk.  Punch dough down.

Place in 8 inch loaf pan greased with olive oil spray.  Cover and let rise until double.

Bake at 350 F. 40 minutes.

Cool on wire rack.

2/3 cup quinoa = 1 cup ground flour.  (Place motor and speed dials at 1/4) 
1/3 cup garbanzo beans = 1/2 cup ground flour.  (Place motor and speed dials at full speed)

 
   

Fun with Flour Mill: Squash Pudding with Spelt Flour

This nutrient dense recipe is packed with vegetables, whole grains and antioxidants.  It tastes like pumpkin pie.  I'm eating mine for breakfast with yogurt and a glass of milk.  Combined with the eggs in the pudding. . . my ideal protein is upped.  The original recipe is inspired by Saveur.  Knowing that I haven't been able to make a caramel sauce and keep the added sugars where I like-I eliminated the sauce.  Adding the enthusiasm I have with my new flour mill, I ground spelt grain for most of the flour!  

Squash Pudding with Spelt Flour

(12 Servings)

Cook squash in water over medium high heat until tender, about 15 minutes.
1 butternut squash, peeled, seeded and cut in 1 inch chunks
Drain and cool slightly.  Puree in a food processor.

In bowl of electric mixer, beat eggs and syrup.
3 eggs
3 tablespoon maple syrup
2 tablespoons brown sugar

Mix dry ingredients in a separate bowl.
1 3/4 cup spelt flour
1/2 cup all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Alternately add part of dry, then juice and squash mixture to the mixing bowl.
3 tablespoon apple juice
3 cups butternut squash puree
Mix just until blended.

Pour batter into a greased 7 inch springform pan.  Bake at 350 F. for approximately 45 minutes, until a pick inserted in center comes out clean.

Remove from pan.  Cool.  I stored mine in the refrigerator and microwaved by the serving for about 45 seconds prior to eating.

Garnish with yogurt, maple syrup, pecans and oranges.  

1 cup spelt grain made 1 3/4 cup of spelt flour.

  
   

Fun with Flour Mill: Bulgur Ravioli

Two parts semolina and one part bulgur flour comprised the flour mix in this pasta recipe.  To make the bulgur flour coarse, like semolina, I ground the grain at 3/4 the feed and motor rate.  (Next time, I'll try full speed).  The filling recipe is based on one in Fine Cooking Magazine. 

Broccoli Ricotta Ravioli

Filling
Saute garlic and broccoli in oil for a few minutes.  Drain and squeeze out water with a clean cloth.
1 teaspoon olive oil
1 teaspoon garlic, minced
1/2 cup finely chopped broccoli florets
 
Mix broccoli with cheese, zest and seasoning.
1 cup goat cheese

1/2 teaspoon lemon zest
1/4 teaspoon Mrs. Dash
Pinch of salt
1/4 teaspoon black pepper 

Pasta
Combine 1/2 cup semolina flour with salt and water in bowl of electric mixer.  With dough hook in place, beat at medium speed for 2 minutes.
1/2 cup semolina flour
Pinch of salt
2 tablespoon water

Add eggs, olive oil and 1/4 cup semolina.  Beat at medium speed 2 minutes, scraping bowl down. 
2 eggs
2 tablespoon olive oil
1/4 cup semolina flour

Slowly add remaining semolina flour and bulgur flour.  Knead on low speed for about 8 minutes, until dough leaves sides of bowl.  Place dough in a bowl sprayed with olive oil.  Turn to coat.  Cover and let rest 20 minutes.
1/4 cup semolina flour
1/2 cup bulgur flour

On a lightly floured surface, roll dough thinly.  Place strands of dough in a pasta roller, rolling on about 1/2 dial thickness.  Cut strips into 2 inch squares.

Place 1/2 squares on a piece of parchment paper.  Top with 1 heaping teaspoon filling.  Top with remainder of squares.  Seal edges with prongs of fork.  Refrigerate for 15 minutes.

Bring an inch of water to a simmer in a 10 inch skillet.  Place ravioli in water and simmer gently for 3-4 minutes.  Drain.

Serve with favorite sauce and grated cheese.

Our dinner servings included 3-4 ravioli.  Seems my husband ate more for lunch the next day (that makes me happy) and I had only 1 left to photograph.  Have a great day!

  

Fun with Flour Mill: Barley Flour Focaccia

I'm enjoying using different grains to make flour, and researching as I go.  While barley flour has gluten, it is not enough to develop bread.  So I added 1 cup of barley flour to 3 cups of whole wheat flour in this recipe.  The original recipe is from Fine Cooking Magazine.  

Orange, Garlic and Olive Focaccia

(Serves 8)

Mix flour, sugar and yeast in bowl of electric mixer with dough hook in place.
1 cup whole wheat flour
1 teaspoon sugar
2 1/4 teaspoon active dry yeast

Slowly add war water.  Beat at medium speed for 2 minutes, scraping bowl down.
1 cup warm (125F) water

Add more flour, salt, zest and olive oil.  Beat at medium speed for 2 minutes, scraping bowl down.
1 cup whole wheat flour
1/2 teaspoon salt
1 1/2 tablespoon orange zest
3 tablespoon olive oil

Slowly add barley flour and remaining whole wheat flour, kneading on slow speed of mixer for about 8 minutes, until dough leaves the sides of the bowl.
1 cup barley flour
3/4 cup whole wheat flour
Place dough in a bowl greased with olive oil spray.  Turn to coat both sides of dough.  Cover and let rise 1 hour.

Roll dough to a rectangle about 1/2 inch high..  Place dough onto parchment sheet, then onto a baking sheet with lips.  Brush with olive oil.  Made indentations with your thumb on the top of the dough.  Brush with olive oil.  Top with orange, olives, garlic and seasonings.  Cover and let rise 1 hour.
1 teaspoon olive oil
Diced orange segments from 2 oranges
1/4 cup pitted olives, diced
2 teaspoons minced garlic
1/4 teaspoon Mrs. Dash
Pinch of salt

Bake on middle shelf in a 400 F. oven for 20-25 minutes.

1 cup barley grain = 2 cups barley flour

 
   

Fun with Flour Mill: Millet, Amaranth Multigrain Bread

Millet and amaranth milled easily to a soft and colorful grind.  I added brown rice flour with the whole wheat flour (both freshly ground) due to limited quantities of the later on hand, and the result was very flavorful.  We ate 1/2 a loaf!

Millet and Amaranth Multigrain Bread

(Serves 12)

Mix multigrain flours, yeast and sugar in bowl of electric mixer with dough hook in place.
1 2/3 cup multigrain flours (amaranth, millet and brown rice flours)
1 tablespoon active dry rapid rise yeast
1 tablespoon sugar

Slowly add warm water to flour-yeast mix.  Beat on high speed 2 minutes.
2 cups warm water (125 F)

Add 1 cup whole wheat flour and salt to bowl.  Beat on medium speed 2 minutes.
1 cup whole wheat flour
1 teaspoon salt

On low speed, add flour, 1/2 cup at a time and knead, scraping bowl occasionally for about 8 minutes.
2 cups whole wheat flour

Place dough in a bowl greased with an olive oil spray.  Turn to coat.  Cover and let rise 45 minutes.  
Punch dough down.  Divide in half.  Form loaves.  (I rolled mine to fit in a 2 rounded loaf pan.)
Cover and let rise 45 minutes.
Bake at 375 F. for 45 minutes. 

1/4 cup whole grain millet milled to 1/2 cup flour with both mill dials placed at 1/4th. 
1/2 cup whole amaranth milled to 3/4 cup flour with both mill dials placed at 1/4th.