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Recipes with Whole Wheat Pasta

Gluten-free dinner guest? Add these 3 gluten-free recipes to your Christmas dinner menu | Arts And Culture

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There are so many things about my first trip to France to meet my future husband’s (then boyfriend) family that I will never forget.

There was the huge plate of raw oysters that they gave me with joy on Christmas Eve, when I’d never thought about eating a raw oyster in my entire life. There was the car with a gear stick that I had to drive and that stopped five times while my future siblings-in-law all watched. (Since I was the only sober and therefore the driver, nobody really meant that. But I was humiliated anyway). Perhaps the strangest culture clash of the whole trip, however, was when my future in-laws found out that I am a vegetarian. Americans could take them, but what would they feed me during the holidays?

Of course we did it well (my future nieces and nephews all did a great job removing the oysters from my plate and swallowing them for me). And over the years everyone has adapted and it really isn’t a big deal to accommodate my preferences. I think for a lot of people, vegetarians have become common at the table and become less intimidating. The biggest challenge these days in entertaining the family and guests who are coming is when someone shows up who is gluten free.

When we opened our Chez Nous restaurant, now Café Triskele, in 2005, we heard from our guests that they rarely go without gluten. So rare, in fact, that we still wondered which grains actually contain gluten. We knew about wheat, but rye, barley, grain processed in a non-gluten-free facility … that was new to us. However, things changed quickly and our guests as well as various food advisors explained to us what we need to do to feed everyone safely.

When you’re cooking something without meat, you don’t have to worry about someone getting sick from cross-contamination. With gluten, especially celiac disease, even the smallest trace can make you sick, and for this reason we at the restaurant decided to keep most of our dishes, including desserts, gluten-free in order to avoid any risk.

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“Wheat is so ubiquitous in our Western diet that it can look somber to the mind of taking it out. In fact, there are so many amazing grains out there that can add new flavors and nutritional profiles to your kitchen.”

ALLERGY OR PREFERENCE?

So where are everyone trying to cook for the holidays when someone comes gluten free? First of all, it is important to find out whether it is a matter of a preference or an actual gluten allergy.

If you prefer, some of the dishes on the table may be gluten-free and others may have gluten in them. You don’t have to worry about serving cutlery, sponges, baking sheets, etc. like you would when preparing a meal with a celiac dinner. How can you simplify the menu after taking the necessary care from the buyer / chef to make it delicious for everyone and not to have to do a lot of extra work? We’d like to share some of our favorite ingredients and strategies to make great gluten-free celebratory cooking fun and efficient …

CREATIVE COURSES

Since so much in the holiday kitchen is actually gluten-free, roasted proteins (just don’t use wondra or other wheat-based flours to thicken sauces or crusts!), Vegetable side dishes, we’re really just looking for creative side dishes and desserts to make the meal for everyone keep safe. Our first discovery while focusing on gluten-free cooking and baking was that great things happen when you improve your grain game.

Wheat is so ubiquitous in our Western diet that it can look somber when you imagine taking it out. When there are actually so many fantastic grains to work with that offer new flavors and nutritional profiles to your kitchen. Using quinoa and millet to make pilafs, salads or fillings can really add variety to your repertoire and create dishes that are a find for everyone.

We prefer to cook these grains with our rice cooker (by the way, there is real rice for every gluten-free meal). The settings on the rice cooker make quinoa and millet perfect, fluffy and filling. If you sauté onions or other vegetables and add them to the hot, cooked grains, use vegetable or chicken broth instead of water in the rice cooker, you can make a great pilaf, warm or cold grain salad or a filling for a stuffed vegetable for baking in the oven. For something more adventurous and advanced, chickpea flour is the basis for some really fantastic side dishes from the south of France, socca or chickpea flour crpe and panisse, a chickpea flour fritters.

Café Triskele: Chez Nous owners are taking advantage of the pandemic hiatus to rebrand and start over with a simpler, takeaway-friendly menu

GLUTEN-FREE DESSERTS

Now to the most demanding layer for the holiday chef: dessert!

Baking gluten-free desserts is so much easier and more satisfying today than it was 10 years ago. There are many excellent products that weren’t on the shelves when we started our experiments. I usually use Bob’s Red Mill 1-to-1 blend for simple substitutions in pie dough, simple cakes, and cookies. It doesn’t work for 100 percent of my recipes, but for many, like my brownies, chocolate cake, and pie batter, it’s undetectable.

Even my profiteroles are practically indistinguishable from their wheat-rich counterparts. But as with cooking, gluten-free baking also gives you the opportunity to add a new dimension of taste and nutritional value to your desserts. The first time I ground hazelnuts in a food processor (hazelnut flour is available for sale these days) and used that in a brownie instead of wheat flour, I wondered why I hadn’t done it before? It was just as great when I used peanuts instead of hazelnuts. Focusing on recipes that use cornmeal, almond flour, buckwheat flour, or oatmeal is so much fun and such a welcome change from the monotony of wheat in everything.

Here are some proven recipes to try on all of your guests this year and keep everyone healthy and happy:

CHICKPEAS PANISSE

INGREDIENTS

2 cups of broth

1 1/4 cups chickpea flour

3 tablespoons of olive oil

salt pepper

1/4 cup chopped onion

1 teaspoon smoked paprika

1 tablespoon of oregano

DIRECTIONS

Fry the onion and spices in a small pan until tender, set aside.

Whisk the chickpea flour, broth and olive oil in a saucepan with a thick bottom. Start heating slowly while stirring. When the mixture thickens like roux and comes off the pan, remove it from the heat.

Fold in the onion mixture, season to taste. Using a flat spatula or spatula, spread onto a 9 by 13 inch sheet pan covered with plastic wrap or wrap for easy removal when the panisse is cold. Chill at least 2 hours or overnight before cutting into the shapes you want and then frying or frying until crispy.

PROFITEROLS

INGREDIENTS

1 cup of water

1 cup gluten-free flour mix, like Bob’s Red Mill 1-to-1

3 1/2 ounces of butter

4 eggs

pinch of salt

DIRECTIONS

Preheat oven to 375 F.

Combine water, butter, and salt in a medium saucepan. Bring to the boil and add the gluten-free flour mixture all at once. Mix over medium heat with a wooden spoon for 2 to 3 minutes to simmer out the raw smell of the flour, then immediately transfer to a mixing bowl with a flat beater. While pounding hard, add the eggs one at a time. Beat well after each addition so that the mixture becomes very silky. Use a piping bag to squirt golf ball-sized puffs. Bake until puffed and browned, about 20 minutes. Reduce heat to 300 ° F and let dry in the low oven (check in the middle. If the middle is still too wet, the puffs will sink as they cool out of the oven). Weeks.

Divide and serve with ice cream, whipped cream or whipped cream and a hot chocolate sauce.

CHOCOLATE PEANUT BUTTER BROWNIES

INGREDIENTS

7 ounces of roasted peanuts

1 cup plus 2 tablespoons of unsweetened cocoa powder

1 teaspoon of salt

3 cups of sugar

1 pound (4 sticks) unsalted butter

12 ounces of bittersweet chocolate (70 percent), chopped

6 large eggs

1 tablespoon of instant coffee dissolved in 1 tablespoon of hot water

DIRECTIONS

Preheat the oven to 325 F. Line a 9 by 13 inch baking pan with foil, pressing it into the corners, leaving an overhang on the two short sides. Put the nuts in a food processor. Add cocoa, salt, and 1/2 cup of sugar and pulse until finely ground.

In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until it smells nutty and is golden and the foam subsides, about 5 minutes. Remove from heat and add the chopped chocolate; Let stand until melted, about 2 minutes. Beat the butter and chocolate until smooth, scraping any browned butter solids from the bottom of the pan. Allow to cool slightly.

In a large bowl with an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and coffee to three times their volume for about 5 minutes. Stir in the chocolate and butter mixture. Add the cocoa and peanut mixture and stir while scraping the bowl. Scrape the dough into the prepared pan and bake for about 50 minutes, until the top is shiny and a toothpick stuck in the center comes out with a few moist crumbs. Let the brownie cool completely on a wire rack, then place it in the refrigerator until it’s chilled. Lift the brownie out of the pan and peel off the foil. Cut into 20 pieces and serve.

Recipes with Whole Wheat Pasta

Guiding the way to thrive

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Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains

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By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel

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I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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