The New Whole Grain Cookbook
Год: 2007
Автор: Robin Asbell
Издательство: Chronicle Books
ISBN: 978-1-4521-0042-5
Язык: Английский
Формат: ePub
Качество: Изначально компьютерное (eBook)
Интерактивное оглавление: Да
Количество страниц: 168
Описание: In The New Whole Grains Cookbook, author Robin Asbell shares her passion for whole grains with more than 75 recipes created to take advantage of the wide range now available at supermarkets and specialty shops. From familiar favorites like whole wheat, oats, and rice to newly available varieties such as farro, barley, and quinoa, no grain is left unturned. Start your day with Maple-Cinnamon Granola Bars. Loaded with whole-wheat and rolled oats and sweetened with brown sugar and maple syrup, you'll never buy another packaged bar again. Quick Skillet Flatbreads can be made with millet or teff (a delicious gluten-free grain from Ethiopia) are perfect served alongside a steaming bowl of soup or topped with melted cheese. Peruvian quinoa makes the perfect crunchy coating for shrimp chicharrones, a Latin-inspired favorite with a spicy, citrusy dipping sauce-not to mention a terrific appetizer. Lamb and rye berries braised in red wine makes a hearty main course and the leftovers taste...
Рецепты блюд для цельнозерновых диет. Широкий спектр зерен.
Оглавление
Introducing Whole Grains
The Grains
Cooking Grains
Equipment
Breakfast
Overnight Apple-Date Muesli with Nut Milk
Sweet Breakfast Tabouli with Dried Plums
Chunky Apple-Almond Granola with Variations
Caramel Walnut Chocolate Chunk Granola
Maple-Cinnamon Granola Bars
Overnight Smoked Salmon–Spinach Strata with Whole Wheat
Whole Wheat Walnut Scones with Streusel
Buttermilk Wheat Germ Pancakes with Yogurt and Blueberry Sauce
Breads for all Times of Day
Quick Skillet Flatbreads
Homemade Multigrain Biscuit Mix and 15-Minute Biscuits
Sweet Potato–Cheddar Biscuits
Wheat Germ and Sun-Dried Tomato Muffins
Lime-Coconut Banana Muffins with Macadamias
Fast and Flexible Whole-Grain Rolls
Crystallized Ginger and Barley Tea Bread
Farro-Studded Focaccia with Herbs
Power Buns with Flax, Soy, and Blueberries
Rustic Walnut Raisin Bread
Jamaican Coconut Cornbread
Warm Whole Sides
Quick Bean and Vegetable Couscous or Bulgur Pilaf
Classic Brown and Wild Rice and Herb Pilaf
Mexican Quinoa with Pepitas and Cilantro
Persian Spiced Rice with Crispy Potato Crust
Pantry Pasta “Arrabbiata”
Millet-Cauliflower “Mashed Potatoes”
Wild Rice and Hazelnut Stuffing with Apples
Rich and Tangy Buckwheat and Chèvre Gratin
Indian Red Rice Pulao with Pistachios
Creamy Winter Squash and Barley Risotto with Red Bell Pepper Coulis
Brown Rice Risotto Supplì with Creamy Spinach Sauce
Pecan and Wild Rice–Stuffed Squash
Whole Wheat Potato Gnocchi with Truffle Oil and Mushrooms
Cold Whole Sides
Buckwheat and Broccoli Salad in Tangy Miso Dressing
African Millet Salad with Corn and Peppers
Chilled Soba with Crispy Sweet Tofu and Watercress
Szechuan Chicken and Red Rice Salad with Sesame Dressing
Crunchy Farro Salad with Artichokes, Red Bell Peppers, and Edamame
Indonesian Red Rice Salad with Boiled Eggs and Macadamias
Composed Salad of Grains with Hazelnut Vinaigrette
Summer Grilled Vegetable Salad with Black Rice and Arugula
Soba Rolls with Hazelnuts and Black Sesame Sauce
Whole Soups and Dumplings
Quick Summer Veggie–Wild Rice Soup
Zuppa Fiorentina
Filet Mignon and Barley “Stew” with Spinach
Spicy Yellow Split Pea Quinoa Dal
Cream of Asparagus, Sorrel, and Millet Soup with Almonds
Fast Creamy Chicken Stew with Parsleyed Dumplings
Classic Squash, Wild Rice, and Apple Soup with Sage
Buckwheat Mushroom Kreplach in Dill Tomato Sauce
Creamy Cannellini Bean–Amaranth Soup with Basil
Whole Desserts
Leftover Grain Scramble with Cheese
Pizzoccheri (Italian Buckwheat Noodle Casserole)
Whole-Grain Wraps with Quinoa. Beans, and Roasted Veggies
Middle Eastern Lentil Rice Rolls with Taratoor Sauce
Amaranth “Polenta” with Hearty Olive and Tuna Sauce
Crunchy Rice Cake–Crusted Halibut with Tofu-Dill Sauce
Peruvian Quinoa Shrimp Chicharrones with Green Aji Sauce
Thai Coconut Fried Rice with Basil and Tofu or Shrimp
Red Rice California Rolls with King Crab
Salmon and Buckwheat Coulibiac
Steamed Salmon and Black Rice Dumplings or Gyoza
Mushroom-Dusted Chicken-Rice Timbales with Pinot Sauce
Rolled Chicken Breasts Stuffed with Prosciutto and Barley
Saffron Quinoa con Pollo
Polpette with Bulgur, Parmesan, and Sage
Chicago Deep - Dish Spinach Portobello Sausage Pizza
French Lamb and Rye Berry Braise
Whole Desserts
Chocolate Chunk Buckwheat Cookies
Maple Oat Crisps
A Macadamia Fruit Crisp for All Seasons
Coconut-Lemongrass Black Rice Pudding
Double Dark Chocolate Buckwheat Pudding
Scotch Oat Cake with Broiled Brown Sugar Topping
Apple Streusel–Topped Pumpkin Cake
Whole Wheat Pie Crust and Fresh Blueberry Pie
Pastiera di Grana (Wheat-Berry Ricotta Cake)
Resources
Index
Table of Equivalents
Copyright
