More on Wheat...

In the last 10 months since I posted about the different uses of wheat that I have discovered.  I have played with the recipe.  From one cup of  wheat berries I get about 4 cups cooked.  So I am able to make 4 small loaves of bread, one pan of cinnamon rolls, AND a double batch ot the tortilla recipe listed below all from that one cup of uncooked wheat berries. 

I just started playing with sprouting wheat so we will see what comes of that.  Hopefully it won't take me 10 months to get you up to speed with that. 

 

Whole wheat tortillas

1/2 cup cooked wheat berries

1/2 cup milk 

Blend above in Blender until mushy.  Set aside

1 ¾ cup flour

½ tsp salt
1/4 tsp baking powder

¼ cup shortening

½ cup very hot water

Combine dry ingredients in seperate bowl then cut in shortening  add wheat berry mixture and hot water and combine with a fork then kneading with hands until dough comes together.  Cover and set aside for about 15 minutes.  Divide into about 8 balls and roll out as smooth as possible and cook on an ungreased skillet

The many uses of wheat berries

Thanks to Chef Jeff, I am posting some of

the things I have learned about wheat!!

Have fun !!

Wheat Berries

1 cup wheat berries
3 cups water

Place glass bowl in crock pot, surround glass bowl with water. Place 1 cup wheat berries with 3 cups water in glass bowl. place lid on crock pot and cook on low all night. 8-10 hours. Or on high for 3-4 hours.

At this point you can now make the following recipes or Add a little sweetener of your choice and eat it as a morning hot cereal or in place of rice at dinner. Place in an ice cube tray and freeze, then store in a freezer bag and add to ANY recipe as a meat substitute or just adding it to all your recipes to get your family's digestive systems used to having whole wheat. You can also cook the wheat berries on the stove similar to rice.

Cracked wheat bread

3 cups cooked, tender wheat berries
2 cups milk
2 T yeast
1/2 cup warm water
2 t sugar
1/2 cup honey
1/3 cup oil
1 T salt
White flour ( it takes 7 or so cups)

Take the wheat berries and blend them in a blender with the milk until they are really mushy.Soften the yeast in the warm water and the sugar and let sit until foamy--about 10 minutes.Pour the wheat mix into a bowl, add the yeast mix, the honey, the salt, the oil and a couple cups of flour and mix well with a beater. With a wooden spoon, add flour until you can begin kneading it. Turn in onto a counter and knead, adding flour as needed to not be too sticky to work. Knead for 6 to 8 minutes until satiny. Place in a greased bowl and flip to grease top, cover and let rise till double--an hour or so. Punch down, let rest for 20 minutes. Knead again for a minute or so and divide into 4 loaves and place in greased pans and let rise again. Bake 350 for 30-45 minutes. OR until brown and sounds hollow when you thump it. Remove from pans and rub the top with butter (nice flavor and softens the crust}


Wheat Salad


1 can black beans, drained and rinsed
1 avocado chopped into chunks
2 tomatoes, chopped
1 clove garlic minced
1 red onion diced
1/2 cucumber, peeled and diced
1 red pepper,chopped
1/2 head cilantro diced
juice of 2 limes
1/2 t cumin
1 T olive oil
salt
3-4 cups cooked wheat berries (You can also use Quinoa)

Mix all the veggies, blend in the wheat. Mix the lime juice, cumin and olive oil and pour over the salad. Blend lightly and salt to taste. Refrigerate it a couple of hours before serving to allow flavors to blend.

let's support a fine meal WOMAN!

No recipe here, but finemealwoman contributor Stephanie is hosting a giveaway! Check out her brand spanking new etsy shop Across the Sea! Maybe you could be the lucky winner of the Clara bag!

stove top tuna noodle casserole

This is for my friend Joy who requested the recipe. I thought if I'm going to type it out I might at least put it here. This is an easy weeknight recipe. It's extra good and economical right now as fresh broccoli is in peak season. I make a quick white sauce while the noodles are cooking, but you could easily save time by using a pre-packaged alfredo sauce. Serves 6-8

White sauce (makes 1.5 cups)*

2 Tbs butter

2 Tbs flour

1/4 tsp salt

dash black pepper

1.5 c milk

in a small saucepan melt butter over med. heat. Stir in flour, salt, and pepper. Use a wooden spoon to combine. Wisk in milk. Cook and stir over med. heat until thickened and bubbily. Cook one minute more. I usually add a cup or so of parmesan cheese after it's cooked.

Other Ingredients:

1 large head of broccoli or one package frozen. (I usually add even 2 or 3 heads.)

1 lb pasta of choice (I like penne)

2 cans tuna- drained

In a large saucepan, Cook noodles according to package directions. with about 4-5 minutes left add broccoli. When noodles are done, drain and put back in hot pot. Add sauce and tuna and mix well. Salt and pepper to taste.

*depending on how you like it, you may want to double sauce recipe.

under construction

As you probably already noticed, I've been working on Fine Meal Woman. I'm trying to make the site better. Please excuse any errors while I work out the kinks. Thanks friends!

quinoa and sweet potato spinach salad

Ingredients

• 2-3 sweet potatoes
• spinach
• 1/2 cup cooked quinoa
• grape tomatoes
• feta cheese
• toasted almonds

Directions

1. Cook quinoa in rice cooker.
2. While quinoa cooks, wash, peel, and cut sweet potatoes into small cubes.
3. Grill sweet potato cubes in a skillet with a bit of olive oil.
4. Assemble salad with your favorite salad fixings.

blueberry quinoa cakes

Do you remember seeing Shauna's post about quinoa cakes at the beginning of the year? It has taken me this long to try it and you know what? They are really, really good. We eat quinoa often and this recipe is the perfect way to use up leftovers as it only calls for one cup of cooked quinoa. We added fresh blueberries to the batter and they were very delicious. I recommend this one for sure!

Quinoa Cakes
from Martha Stewart

Ingredients

• 1 cup cooked quinoa or brown rice
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 large egg, plus 1 large egg white
• 1 tablespoon unsalted butter, melted, plus more for skillet
• 1/4 cup low-fat milk
• 2 tablespoons pure maple syrup, plus more for serving
• Fresh fruit or fruit preserves (optional), for serving

Directions

1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.