Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Talk to a Product Expert!   (866) 467-6123 or chat

Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Homemade Vanilla Ice Cream

There’s nothing quite like homemade ice cream on a hot summer day!

Posted: July 3, 2016
Recipe by: Anita Hansen
Hands down, this is our family favorite when it comes to summertime yummy-ness! Add fresh strawberries on the side and oh-me-oh-my is it good!
Active Time
20 minutes
Total Time
12 hours
Yields
4 quarts

Ingredients:

  • 3-1/4 c granulated Sugar
  • 2 Tbsp. Cornstarch
  • 1/2 tsp. Salt
  • 1-1/2 Tbsp. Vanilla
  • 7 c. Whole Milk
  • 5 Eggs, beaten
  • 2-3/4 c. Heavy Cream
  • 1-1/2 c. Half & Half

Directions:

Day 1

  1. 1. Freeze an empty Cuisinart ice cream maker canister in the deep freeze at least 24 hours prior to actually freezing your ice cream mixture.
  2. 2. To make the ice cream mixture, mix together the sugar, cornstarch, and salt in a large stainless steel saucepan. (The BRK Alpha 6.3 Qt with Steel/Glass lid is perfect for cooking and chilling this mixture.)
  3. 3. Over medium heat, slowly stir in the milk, stirring constantly.
  4. 4. Very slowly, add the beaten eggs and continue to stir.
  5. 5. Reduce heat to low and cook until mixture thickens slightly.
  6. 6. Slowly add vanilla, half & half, and heavy cream.
  7. 7. Refrigerate, covered, for 12-24 hours in a stainless steel or glass container.

Day 2

  1. 1. Remove mixture from the refrigerator. Give the mixture a gentle stir.
  2. 2. Remove pre-frozen empty Cuisinart canister from the deep freeze and immediately place it in the Cuisinart ice cream maker motor base.
  3. 3. Insert the dasher and place the lid on top.
  4. 4. Turn the ice cream maker on.
  5. 5. Quickly pour the ice cream mixture into the ice cream maker's pre-frozen canister through the funnel in the lid.
  6. 6. Set a timer for 35 minutes and let the ice cream maker do its job.
  7. 7. When the timer goes off, turn off the ice cream maker and remove the lid and dasher.
  8. 8. Using a silicone spoonula scrape the ice cream off the dasher.
  9. 9. Serve in a pretty ice cream dish! Or, if you need to wait for serving time, use the silicone spoonula to scoop the ice cream out of the canister and into an airtight container. Store in your deep freeze until serving time.

Author's Notes:

Allowing the ice cream mixture to sit overnight in the fridge before freezing is the key to the rich deliciousness of this recipe. Be sure to follow this step! Cover the empty canister with a plastic bread bag or aluminum foil to keep the interior clean between uses. We store our empty canisters in the freezer full time during ice cream season! This recipe makes enough ice cream mixture for TWO 2 Qt. Cusinart Ice Cream canisters. I keep two canisters in our deep freeze so I can make the full recipe on one day. When we can't use that much ice cream all at once we wait a day or two and then freeze the remaining ice cream mixture for a new fresh batch. If you have only one canister you'll need to hand wash it and freeze it again for 24 hours before re-use. Be careful to use only silicone or plastic utensils inside the Cusinart canister as metal items can damage the interior.

Images:

Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream
Homemade Vanilla Ice Cream

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

View the Recipe Index

Pleasant Hill Grain

Why use amaranth?

What are the benefits of amaranth?

First is the amino acid lysine. Most cereal grains, like wheat, are relatively low in this essential amino acid. Alternatively, amaranth is relatively rich in lysine, containing approximately twice as much as wheat on an ounce-for-ounce basis.

Next are the minerals calcium, iron, and magnesium. When it comes to minerals, amaranth is much more like Swiss chard than wheat! It contains about four times more calcium and twice as much iron and magnesium as wheat.

A variety of non-GMO bulk grains and seeds may be found here.

 

Posted: June 13, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
I made this bread using amaranth for the first time and it came out wonderfully! It has a bit of an 'earthy' taste of 'the good old days', but at the same time sophisticated enough to be served with French cheese and red wine. The crumb is soft and moist with tiny seeds. We had it after lunch with a vanilla rum plum jam and it was a perfect combination.
Active Time
30 minutes
Total Time
3 hours
Serves
4-6

Ingredients:

  • 1 c. amaranth seeds (whole grain amaranth)
  • 1 1/2 c. water + 1/3 c. warm water
  • pinch of salt
  • 2 tsp. dry yeast
  • 1 tbsp. honey
  • 4 c. whole wheat flour
  • 1/2 c. amaranth flour
  • 2 tsp. salt
  • 1 1/4 c. milk
  • 2 tbsp. soft butter

Directions:

  1. 1. In a medium saucepan mix together amaranth seeds, a pinch of salt, and water (1 1/2 c.)
  2. 2. Bring water to a boil, and cook for about 10 minutes on a low heat. Turn off the heat and let the mixture soak on the switched-off plate.
  3. 3. In a small bowl stir yeast and honey into warm water (1/3 c. cup) and put it aside for 15 minutes.
  4. 4. Mix the flours and salt in a bowl, make a mould and pour the yeast mixture in. Stir the flours and yeast together. Cover the bowl with a damp towel and let the dough rest for 15 minutes.
  5. 5. Stir milk and butter into cooked amaranth and add it to the dough. Using an electric mixer fitted with the dough hook knead the dough for about 5 minutes. Cover the bowl with a damp towel and let the dough rest until doubled in volume (about 1.5 hours).
  6. 6. Preheat the oven to 475°F.
  7. 7. On a lightly floured surface form the dough to a ball, then put it on a baking sheet. Let it rest for 10 minutes. For the decoration you can insert a drinking glass in the middle of the ball, then slash the loaf with a very sharp knife in a radial pattern eight times, then remove the glass.
  8. 8. Put the baking sheet on the middle rack in the oven, bake 10 minutes at 475°F, and then 35 minutes at 375°F.

Author's Notes:

Whole Grain Amaranth (ăm′ə-rănth′) is an ancient "grain". And being thousands of years old doesn't keep this "grain" from combining with other ingredients to create delicious flavorful loaves of bread.

Images:

Amaranth-Honey Bread
Amaranth-Honey Bread
Amaranth-Honey Bread
Amaranth-Honey Bread
Amaranth-Honey Bread

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

View the Recipe Index

Yelena Strokin

Originally from Russia, Yelena traveled the world as a journalist, experiencing other cultures and capturing their essence through photography and cooking. Yelena's food blog "Cooking Melangery" is a medley of her favorites pastimes – cooking, photography and finding inspiration from nature and her life experiences.

A Tasty Appetizer for Summer Dinner

Appetizers are purely for fun. Hors-d’oeuvres the French call them: “outside of the works.” They are likely to have a wicked lot of calories but most people have come to expect them with cocktails. The French picked up the habit of pre-dinner snacking from the Russians, who call such tidbits zakuski. Italians have their little plates of antipasto, while Scandinavians serve all manner of spicy, pickled things on a smorgasbord and make a complete meal of them.

Hot hors-d’oeuvres are always a treat. You may have to spend the last few minutes with them, but they are worth whatever confusion they create. Some, such as tiny cream puffs, turnovers, and meatballs can be completely cooked well in advance, then popped into the oven just before the first guests arrive. Do keep appetizers bite-size. Their function is to titillate the appetite, not satisfy it.

This recipe of Crab Cakes is a great example of an appetizer for a summer dinner, simply amazing!

Posted: May 12, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Never made crab cakes? No need to fear, they're a lot easier than you think. First of all, start with good quality crab meat. Using organic or a good quality mayonnaise is also key. Remember not to over mix your ingredients, and you'll need to use your hands. Have fun!
Active Time
1 hour
Total Time
1 hour
Serves
6

Ingredients:

For crab cakes:

  • ¼ c. finely diced red bell pepper
  • ¼ c. finely diced white or yellow onion
  • 1 lb. jumbo lump crab, carefully picked through for shells
  • ½ c. mayonnaise
  • 2 tbsp. dijon mustard
  • 1 large egg, beaten
  • 2 tbsp. fresh lemon juice
  • 1 c. fresh sourdough breadcrumbs
  • 1 pinch of cayenne pepper
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 2 tbsp. chopped fresh parsley
  • Olive oil for cooking

For Sweet Pea & Avocado Sauce:

  • 2 small avocados
  • 1/2 c. sweet peas
  • 1/2 c. green onions, chopped
  • salt & freshly ground pepper
  • 2 tbs lemon juice
  • 1 tbsp. tahini
  • 1/4 c. olive oil

Directions:

  1. 1. In a skillet, heat 1 tbsp. olive oil. Add the bell pepper and onion, sautéing for approximately 5 minutes, until soft. Cool at room temp temperature.
  2. 2. In a large bowl, add the bell pepper and onion mixture, crab, mayonnaise, dijon mustard, egg, lemon juice, pinch of cayenne, parsley, breadcrumbs, and salt and pepper. With a wooden spoon, mix until combined.
  3. 3. Form the crab mixture into 12 cakes.
  4. 4. Place a baking sheet in the middle of the oven and preheat to 250° F.
  5. 5. In the skillet, heat 2 tbsp. olive oil. Working in batches to avoid overcrowding, pan-fry the crab cakes until golden on one side, 3 to 4 minutes, then flip them and continue cooking for another 3 minutes. Remove the crab cakes to the baking sheet and keep warm in the oven while you continue with the rest.
  6. 6. To make a sauce: Add all ingredients to a food processor and blend. Season to taste with salt and pepper.
  7. 7. Serve crab cakes with the sauce and your favorite salad.

Images:

Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

View the Recipe Index

Yelena Strokin

Originally from Russia, Yelena traveled the world as a journalist, experiencing other cultures and capturing their essence through photography and cooking. Yelena's food blog "Cooking Melangery" is a medley of her favorites pastimes – cooking, photography and finding inspiration from nature and her life experiences.

Interview with Natalia Wrobel

Interview with Natalia Wrobel featured image

We’re happy to announce a new contributor to the PHG blog, Natalia Wrobel! Natalia’s blog Natt Wrobel, Wholesome & Healthy Living highlights a plant-based diet for eating what makes your body feel best. Although her blog is relatively new, Natalia has already filled it will scrumptious recipes full of gorgeous colors.

Originally from Poland, Natalia draws from her childhood as well as her world travels to influence the flavors of her cooking. Her posts about travels to France, Italy and Spain capture the beautiful places she’s seen in the most lovely ways, and yes, we want to travel to all of these places now too!

We asked Natalia a little about herself to help you get to know her. You’ll find links and examples of her work throughout the interview.

As a family run business, we’d love to hear about how your family relates to your cooking and adventures. Will you tell us a little bit about your family and background?

I was born and raised in Poland where food and eating habits were just different. Opposite to the USA, a Polish day contains five meals instead of three. We have breakfast in the morning, a second breakfast around 11 am, dinner around 2-3 pm (yes, that’s right! The biggest meal of the day), evening snack around 5 pm and supper at 8pm (it’s usually a sandwich or whatever’s left).

What’s more, we cook a lot of homemade meals. My mom is an amazing cook and baker and she would cook meals every single day for us.
Smoothie Bowl {Natalia}
Do your travels influence your tastes/recipes?
Yes, they definitely do. Every country has its own flavors. When I came to the States four years ago, I discovered so many new foods that helped me develop my taste and create different recipes. Traveling gave me a feel for many different tastes and ideas to implement into my own recipes.

How did you learn to cook? 
I was definitely around cooking all the time while growing up, however, I started becoming very passionate about it when I moved away from my parents and had the responsibility of cooking my own homemade meals. I don’t have any formal training, and developed my cooking techniques through the love of healthy food and experimenting in the kitchen.
Sweet Potato Waffles {Natalia}
Do you see your cooking and photography growing or evolving in any particular direction?
I’d love to continue on the path I’m taking, by coming up with many delicious, and nutritional recipes for people to enjoy. I’m hoping to inspire others to eat healthfully, and understand that “healthy” and “delicious” can be used in the same sentence. Hopefully that inspires others to jump in the kitchen and get started on their own creations!

You’ve told us you’re new to blogging. What made you decide to begin?
Yes, I started blogging in October ’17. Before that, I would work all day, make recipes after work, then take photographs the next morning. I realized that creating healthy recipes and photography is what I’m really passionate about, and should put it somewhere out there.
Kale Spirulina Smoothie {Natalia}
How did you get started on a wholesome and healthy lifestyle?
That’s a good question! There wasn’t a particular time that I decided to start eating wholesome foods. I have always been interested in a healthy lifestyle. Back in high school, I was always that girl who, instead of sandwiches, would bring a lunch container packed with all the “weird” and healthy stuff like quinoa, asparagus etc.

What are a few of your favorite ingredients?
That’s a hard one. There are so many amazing ingredients I use. However, what you can always find in my kitchen, and what I use on daily basis, is oatmeal, bananas, avocado, and eggs. I don’t think you can ever go wrong with those choices!

Which of your travel destinations has been your favorite?
I think one of the most magical places I’ve been was the South of France. The scenery, people, food, etc, were all amazing. You travel around the city enjoying all the breathtaking views while making stops at many beautiful restaurants filled with delicious food. It felt like the perfect place to be!
Vegan Coconut Curry Noodles {Natalia}

We’re excited for all of the talent Natalia has to offer our blog and we hope you’ll keep your eye out for her posts and recipes! For now, swing by her blog to find recipes to try at home! Below are a few links we think you’ll enjoy.

Homemade Whole Wheat Sandwhich Bread

Gluten Free Baked Chocolate Beet Donuts

Juice recipes using the Juicepresso

 

+Add a comment

Einkorn Tabbouleh

This dish allows you to enjoy the refreshing flavors of mint paired with chewy einkorn berries. Einkorn wheat is an ancient grain and many consider it to be more nutritious than modern wheat, with higher protein, vitamin B6 and potassium contents.

Posted: October 24, 2016
Recipe by: Granny Smith
Source: The Einkorn Cookbook
Enjoy the refreshing flavors of mint paired with chewy einkorn berries.
Serves
4-6

Ingredients:

  • 1/2 c. (100 g) prepared einkorn berries
  • 1/2 tsp. apple cider vinegar
  • 1 c. (125 g) chopped cucumbers (about half a medium cucumber)
  • 3/4 c. (85 g) chopped tomato
  • 2/3 c. (16 g) chopped parsley
  • 1/4 (5 g) roughly chopped mint leaves
  • 1/2 clove of minced or grated garlic
  • 2 tbsp. (30 mL) lemon juice
  • 2 tbsp. (30 mL) olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper

Directions:

  1. 1. Soak einkorn berries in a medium-sized bowl. Use just enough water to cover them and add apple cider vinegar. Soak for a minimum of 4 hours, up to overnight. After soaking, strain and rinse the berries.
  2. 2. Once they have been strained and rinsed, place the berries into a saucepan with a cup of water and bring to a rolling boil over medium heat. Reduce to a simmer, cover, and cook for 30-35 minutes until the berries are slightly chewy and no longer hard. Drain the excess water.
  3. 3. Combine all ingredients into a sizeable serving bowl. Mix until everything is together and well coated with oil and lemon juice. Season to taste and let sit for 30 minutes (the longer it sits, the more the flavors come out).

Images:

Einkorn Tabbouleh
Einkorn Tabbouleh
Einkorn Tabbouleh
Einkorn Tabbouleh
Einkorn Tabbouleh

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

View the Recipe Index

Pleasant Hill Grain

Return to top
Back to top