Monthly Archives: April 2016

Ancient Grain Adventures Report!

The quote of month for March goes to our youngest baking club member Rylee. We were all sitting down with our first rounds of glorious food when Rylee frantically nudged her mom and pointed out the awesome lack of a queue for early seconds. “Now’s the best time to go!” The second best quote of the month also goes to Rylee, who fell quite madly in love with Dianne’s Spelt Focaccia and was loading the pieces into her Tupperware at the end of the evening. When gently reminded by her mom that they were going on a big trip the next day and wouldn’t be able to eat so much, the young foodie quickly adapted. “Okay, we’ll just have two each.” This young lady is obviously one of us.

2 On Camera

Erick from ET2media hung out with us for the evening. Thanks, Erick!

Summerland Baking Club

Our youngest member and fearless extras gatherer is bottom left.

3 Digging in

Before I crack on with the Ancient Grain report, our next will be Thursday, April 28th at Dianne’s house (email me for directions) and the theme will be “Early Spring Offerings.” Something tells me there’s going to be some asparagus in our collective futures.

Below I have posted photos and any recipes that I have. Some of them I have forgotten who made them. At this stage however I think most of you have grown used to my somewhat haphazard style of “organizing” things. Thank you to those who gathered up all the recipes and note cards at the end of the evening, knowing full well that I would likely lose them if you didn’t.

Wild Rice, Lentil and Emmer Salad with Orange Vinaigrette

Who made this one again? It was delicious!

Wild Rice Salad

2 cups (500ml) cooked wild rice
2 cups cooked Emmer kernels
1 cup (250ml) lentils (French green or beluga), cooked or sprouted
1 cup cranberries
2 Tbsp (30ml) hemp hearts

Vinaigrette
Zest of 2 oranges
2 Tbsp grainy mustard
2 Tbsp cider vinegar
2 Tbsp Canola oil
3 Tbsp honey
Salt and pepper to taste

Toss rice, lentils, emmer kernels, cranberries and hemp hearts together in a bowl. Whisk together vinaigrette ingredients in separate bowl and then toss over salad. Season with to taste.

Lisa’s Volou Vorst

So awesome. So decadent. So. Much. Excellent. Bacon.Volou Vorst

Incredible Quinoa Salad (Whitewater Cookbook)

This was a favourite of many and I don’t think there were any leftovers. There is a recipe online here that I think may be the right one.

Quinoa Salad

  • 2 cups multi-coloured quinoa, cooked and cooled
  • 1 tsp salt
  • 1/2 tsp tumeric
  • 1 tsp paprika
  • 1 tsp cumin
  • 2 cups micro kale or julienned regular kale
  • 1/2 red onion, diced finely
  • 1 cup corn kernels, cooked and drained
  • 1 cup red pepper, diced
  • 1 bunch cilantro, chopped
  • 1/2 papaya, peeled, seeded and diced

Dressing

  • 1/2 papaya, peeled, seeded and chopped roughly
  • 2 limes, juice of both, zest of one
  • 1 tsp ginger, peeled and grated
  • 4 Tbsp grapeseed oil
  • 1/4 cup liquid honey
  • 1/4 cup fresh orange juice
  • 1/4 tsp salt
  • 1/4 tsp pepper

Combine all dressing ingredients in a food processor and process until smooth. A hand-held wand blender works well too.

Toss quinoa with salt, turmeric, paprika and cumin in a large salad bowl. Add kale, red onion, corn, red pepper, cilantro and papaya. Pour dressing over quinoa mixture and toss gently until well combined.

Jean’s Homemade Chocolate Digestives

Digestives are such an amazing comfort food. These would be perfect with a cup of strong tea. Digestive Biscuits

Tina’s awesome Hummus
I don’t have the amounts but the delicious secret everyone went away with was buttermilk!

hummus

  • Chickpeas
  • Olive oil
  • Garlic
  • Tahini
  • Buttermilk
  • Salt
  • Paprika

Jan’s Chocolate Quinoa Cake
This was very decadent! Jan adapted the recipe from two sources: Oh She Glows and makingthymeforhealth.com. She included red quinoa, duck eggs, butter, coconut cream, coconut powder, sugar and milk.

Chocolate Quinoa Cake

Denise’s Sweet Potato, Spelt, Kamut & Hemphearts Biscuits

Am I right – Denise were these yours? These would be excellent with soup.

Sweet potato spelt kamut biscuits

Chantelle’s Vegan Gingersnap Cookies
Vegan and gluten free and somehow still tasty! Find the recipe here.
Gluten free ginger biscuitsTama’s Italian Bean Stew with Kale & Quinoa
Comfort Food Alert!Italian Bean stew with kale and quinoa

Wendy’s Oatmeal Cake with Coconut Topping

Cake

Anyone else have two pieces of this? I loved how the top was kind of caramelized.

Kim’s rather glorious ancient grain crackers

I very much appreciate all the work that goes into these dishes, dishes I often would never be brave enough to try myself. Ancient Grain Crackers

Dianne’s Sourdough Spelt Focaccia

Spelt Focaccia

The infamous focaccia that young Rylee couldn’t get enough of! Luckily, she did save a few pieces for the rest of us.

Pumpkin Loaf  -Another tasty gluten free option!
Gluten free pumpkin bread

Val’s Chocolate Quinoa Cake
Quinoa Chocolate Cake
This cake looked as lovely as it tasted.
Ingredients
2 cups cooked quinoa
1/3 cup milk
4 large eggs
1 tsp. vanilla
3/4 cup butter, melted
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Directions
Preheat the oven to 350°F and grease two 8-inch round cake pans; line the bottoms of the pans with parchment paper – this cake is very moist, and it will make removing them much safer.
In a blender, combine the milk, eggs and vanilla; add the cooked quinoa and the melted butter and blend until smooth. In a medium bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt; add to the blender and pulse until well blended.
Divide the batter evenly between the pans and bake for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from the oven and cool completely in the pans before running a thin knife around the edges and inverting them onto plates. Frost if you like, or serve dusted with icing sugar.
I added a tablespoon of instant coffee to the cocoa, I some of the guests identified it and said it added to richness.

Laura’s Vegetarian “Meatloaf”Vegetable loafThis reminded me of the Glazed Lentil Apple Walnut Loaf from Oh She Glows. I had two servings because yummy.

Lory’s Bulgur, Black Bean, & Mushroom Enchilada Casserolebulgar mushroom and blackbean enchiladas

Oh, this was lovely. The smell is heavenly and it would be a great dish to serve to company. Or yourself. Serves 6 to 8 (or yourself if you’re really, really hungry).

Ingredients

  • 15 small or 10 large Corn Tortillas
  • 1 cup uncooked Bulgur Wheat
  • 1 Tbsp Olive Oil
  • 1 lb. White or Brown Mushrooms, chopped
  • 2 (15 oz.) cans Black Beans, rinsed and drained
  • 1 (28 oz.) can Mild Enchilada Sauce store bought or homemade (recipe follows)
  • 1 lb. Monterrey Jack Cheese, shredded

Optional Toppings (always say yes to optional toppings):

  • 1/2 cup halved Cherry Tomatoes
  • 4 Tbsp. crumbled Cotija or Feta Cheese
  • 1/8 cup chopped Cilantro leaves
  • 1 Avocado, diced
  • 2 Green Onions, chopped
  • 1 small Jalapeno, sliced into rings

1. Preheat oven to 375°F. Combine bulgur with 2 cups cold water in a large saucepan over medium heat. Bring to a boil, then cover and turn the heat to low. Simmer 15 minutes until cooked.

2. Meanwhile, heat 1 Tbsp. of olive oil in a skillet over medium-high heat. Add mushrooms and brown on one side for 60 seconds. Stir and continue to cook until soft, three or four minutes. Remove from heat and place in a large bowl.

3. Once the bulgur has cooked, fluff with a fork and transfer to the large bowl. Add the black beans, ¼ of the enchilada sauce, and ½ of the shredded cheese. Fold together with a spatula.

4. Pour another ¼ of the enchilada sauce into the bottom of a 13” x 9” baking dish. Arrange five tortillas to cover the bottom (you may need to cut into quarters). Spoon half of the filling over the top and press down with a spatula. Pour another ¼ of the enchilada sauce over the top.

5. Arrange another five tortillas in the dish to create a second layer, followed by the second half of the filling and another ¼ of the enchilada sauce.

6. Arrange the final five tortillas over the top of the dish, then pour the remaining enchilada sauce over the top. Spread the remaining shredded cheese over the top of the dish. Cover with well-greased foil and bake 25 minutes. Remove the foil and bake another five minutes or until cheese is bubbly. Let rest fifteen minutes, top with desired toppings, and serve.

Sophia’s Kamut Berry SaladKamut SaladThis is really nutritious and cheap to make. I think it will be my summer go-to salad recipe. It was supposed to have pomegranate but I couldn’t find any.

I did it! This blog post has taken me two weeks to finish. There are probably many, many errors. But I doubt anyone has read down this far anyway so nevermind. Oh, I’m very tired.

 

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