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Despite a high volume of orders in recent days, our amazing shipping team continues to ship orders out quickly. Today we're shipping orders placed March 26. Our customer service department remains open, but due to higher call and email volume, our response time has slowed. If you’re unable to reach us by phone, please leave a message and we will get back to you as soon as possible. Our Hampton store is temporarily closed. We greatly appreciate your business as we do our very best to serve you during this challenging time!

Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Jeni’s Splendid Ice Creams – A Cookbook Review

Jeni’s Splendid Ice Creams – A Cookbook Review featured image

Title: Jeni’s Splendid Ice Creams at Home

Author: Jeni Britton Bauer

Publisher: Artisan

Recipes: Ice cream, ice cream, and more ice cream! Just kidding, it has sorbet, frozen yogurt and other treats too. 😉

Cover: Hardback

Pages: 218

Level: Beginner to advanced! Ice cream made easy at home.

Highlights: Making rich and creamy homemade ice cream during the warmest summer months is a splendid memory for families. Jeni Britton Bauer started her journey with ice cream after working in a French bakery when she was young. There, she discovered flavor! Flavors using real ingredients that could be combined in the most delicious ways. The perfect base for all these flavors? Ice cream! After chasing her dream for years, in 2002 Jeni finally opened her first scoop shop in Cleveland, OH. It is now a thriving chain of 34 shops and counting!

Jeni begins by giving readers a short overview of how to make ice cream, with step-by-step photos and directions. She then explains the type and quality of ingredients that are widely available and provide the best flavor, even her favorite brand of cream cheese that comes from any market. Jeni also has a complete list of the equipment you’ll need, many of which you’ll already have! The only appliance you might need to purchase is the main accessory to this book, an ice cream maker! Jeni finishes the intro by discussing the craft of ice cream making, covering how to balance ingredients and flavor, get the perfect taste, texture and finish, along with how to go about creating your own flavors.

Because Jeni draws much of her inspiration for ice creams from the seasonal produce and flavors, her book is organized by season, beginning with spring. You’ll find fresh lemon, earl grey, roasted strawberry, and even ice cream macaron sandwiches! The Summer section brings fresh and fruity flavors like ‘Backyard Mint,’ ‘Sweet Basil & Honeyed Pine Nut Ice Cream,’ or ‘Cucumber, Honeydew & Cayenne Frozen Yogurt.’ The autumn section brings comforting and toasty flavors with nutty flavors and creamy textures for recipes that will rival your favorite pumpkin spice latte. Jeni’s included a variety of flavors that blend beautifully with winter flavors too, including ‘Ugandan Vanilla Bean,’ ‘Gooey Butter Cake,’ ‘Brown Butter Almond Brittle,’ ‘Wild Berry Lavender,’ and more eclectic flavors that will be cool yet cozy in the winter, and delicious additions to holiday meals!

In addition to ice cream recipes, Jeni includes recipes for sorbet for a dairy-free treat, frozen yogurt for a lower fat option, and many ways to make other frozen treats we all know and love. Push-pops, homemade waffle cones, sandwiches, butterscotch sauce and more! Her book is easy to understand, colorful, to the point and concise, perfect for a novice ice cream maker to learn the craft, without becoming overwhelmed. The book is conveniently sized and would be a fantastic gift for any occasion!

Recipes from the book: Banana Ice Cream with Caramelized White Chocolate Freckles

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Fluffy Quinoa Side Dish

Naturally gluten-free and high in protein, quinoa is one of the most popular health foods. It’s rich in essential vitamins, minerals and much higher in fiber than most grains. Beside being nutritious, quinoa is versatile, easy to prepare and can be quite delicious too!

Fluffy cooked quinoa with vegetables is the perfect side dish for a quick and healthy dinner. It comes together in just 30 minutes. You can also make a big batch of it for meal-prep for the whole week! It’s perfect to serve with grilled chicken or fish.

Healthy Gluten-Free Quinoa Side Dish

It’s best to rinse quinoa well before cooking. Rinsing it removes quinoa’s natural coating, which can taste a little bitter. Simply place the quinoa in a mesh sifter and rinse under running water. This way quinoa will cook softer and taste much better!

For vegetables, I used onion, carrots and kale. You can swap these out for whatever you have on hand! Bell pepper, asparagus, zucchini or anything you’d like! Quinoa is very adaptable and takes on the other flavors in your dish very well.

Healthy Gluten-Free Quinoa Side Dish

 

Posted: January 10, 2019
Recipe by: Natalia Wrobel Katz
This hearty and flavorful warm quinoa side dish is made with onion, carrots, kale and garnished with fresh parsley. Healthy, plant-based and gluten-free!
Active Time
10 minutes
Total Time
20 minutes
Serves
4

Ingredients:

  • 2 tbsp. oil
  • 1 c. uncooked quinoa
  • 1/2 c. chopped red onion, chopped
  • 2 small carrots, chopped
  • 2 garlic cloves
  • 2 c. vegetable broth
  • 1 bay leave
  • 1 c. kale, chopped
  • 1 tbsp. lemon juice
  • 1/2 tsp. salt or more to taste
  • black pepper
  • handful fresh parsley to garnish, chopped

Directions:

  1. 1. Rinse your quinoa under cold running water until water runs clear. Drain using a mesh strainer.
  2. 2. Heat the oil in a large skillet over medium heat until the oil is hot. Add onion and carrots. Cover with a lid, lower the heat to medium-low and cook about 10 minutes, stirring frequently until soft.
  3. 3. Add the garlic, quinoa, vegetable stock, 1/2 tsp. tsp. salt, pepper and bay leave.
  4. 4. Bring to a boil, cover and reduce heat to a low simmer and cook until quinoa absorbs all of the water and is tender (about 15-20 minutes). Remember to stir occasionally. Stir in chopped kale and remove bay leave.
  5. 5. Remove from the heat, allow to rest a few minutes and then stir in the lemon juice and parsley. Serve as a side dish.

Images:

Simple Quinoa with Vegetables
Simple Quinoa with Vegetables
Simple Quinoa with Vegetables

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Natalia Wrobel

Natalia’s blog "Natt Wrobel, Wholesome & Healthy Living," highlights a plant-based diet for eating what makes your body feel best. Originally from Poland, Natalia draws from her childhood as well as her world travels to influence the flavors of her cooking.

The Sprouted Kitchen – A Cookbook Review

The Sprouted Kitchen – A Cookbook Review featured image

Title: The Sprouted Kitchen

Author: Sara Forte

Publisher: Random House

Recipes: 100, veggie-filled & tasty recipes

Baking/Cooking Level: Beginners to Advanced

Cover: Hard

Pages: 252

Sara Forte became passionate about food once she began cooking for herself as an adult. Through years of reading, watching, practicing, and even a food internship in Tuscany, Sara began the Sprouted Kitchen blog with her husband, Hugh, who photographs her recipes. Sara encourages readers to adapt each recipe to their own tastes. She wants her readers to be comfortable in the kitchen, and become familiar with using fresh and deliciously nutritious ingredients.

Sara begins her book by outlining the ingredients that she uses most often, organized by what’s in her pantry, fridge, and her favorite kitchen tools.

One thing we love about this cookbook is that her recipes are like a good pair of jeans, they can be dressed up or down. Sara is simply sharing her daily recipes, whether they’re for a weeknight meal or a nice dinner party! She even provides simple meal plans for various occasions, featuring recipes in her book. Her recipes are then organized by category (breakfast, mains, snacks, happy hour, etc).

The layout of each recipe is simple and clear, with her husband’s lovely photography to feature each dish. We especially appreciate that nearly every recipe is fit to one page, so you don’t have to flip from page to page for the directions and ingredients. Each chapter is personalized with a photo of get-togethers with Sara’s friends or family, which adds a friendly touch to the book.

This cookbook is suited for the novice or experienced cook looking to incorporate fresh ingredients and colorful flavors into their cooking. Sara’s diet consists of whole grains and foods, with veggie-filled dishes and bright flavors. She’s included a variety of food styles and flavoring, meaning those eating a vegetarian, vegan, or paleo diet can find recipes that suit their tastes and dietary needs.

We also love that the ingredients Sara features are widely available and easy to find. You won’t find any meat recipes in her book, but many of the dishes could easily have a meat protein added. The large variety of smoothies, dips, spreads, main dishes, snacks, cocktails, desserts, and food for any time of day would make the transition to a plant-based diet easy for anyone.

 

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Bouza: Tunisian Sorghum Pudding

Sorghum has a hearty, slightly sweet flavor and chewy texture. It can be used for many recipes from porridge, to salads and side dishes, to baked goods. When ground into flour, sorghum is a wonderful substitute for whole wheat flour in gluten-free baking and can be used to make breads, muffins, cookies or pancakes.

Sorghum, like other whole grains, has many health benefits. It supports a healthy heart, bone health, beautiful skin and helps keeping your digestive system healthy thanks to its high amount of fiber. It’s also a great source of energy, antioxidants and is gluten-free.

Today I’m introducing you to a simple and delicious recipe for bouza. Bouza is a Tunisian-inspired sorghum pudding made with ground sorghum, hazelnuts and sesame paste. It can be served thick like a pudding for dessert or breakfast, or thinned for a creamy beverage. It cooks in just one pot in about 30 minutes making it a simple recipe that’s tasty and unique!

bouza pudding

Posted: March 15, 2019
Recipe by: Natalia Wrobel Katz
Bouza is a Tunisian dish made with ground sorghum, sesame and hazelnut paste. It's creamy, rich in flavor and very delicious! It can be served as a dessert or breakfast.
Active Time
10 minutes
Total Time
25 minutes
Yields
3

Ingredients:

  • 1/3 c. + 3 tbsp. ground sorghum
  • 2 tbsp. sesame paste
  • 2 tbsp. hazelnut paste
  • 1/4 to 1/3 c. brown sugar
  • 2 c. water
  • 1/2 to 1-1/2c. milk
  • pinch of sea salt

Directions:

  1. 1. In a bowl, mix the sesame and hazelnut paste with a splash of water. Whisk until the texture is smooth.
  2. 2. In a small or medium saucepan, mix ground sorghum and the rest of the water. Then add mixed pastes.
  3. 3. Bring the mixture to boil and then lower the heat, stirring frequently. Once it thickens, add 1/2 c. of milk, brown sugar and pinch of salt. Bring to boil again and cook until it thickens slightly. Add more sugar and milk if needed.

Author's Notes:

If you prefer bouza thick like pudding, use just 1/2 cup of milk. For a thinner, cream-like consistency add more milk until desired consistency is reached. A thin consistency of this recipe can be served as a beverage.

Images:

Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage
Bouza: Tunisian Sorghum Pudding/Beverage

PHG Products:

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Natalia Wrobel

Natalia’s blog "Natt Wrobel, Wholesome & Healthy Living," highlights a plant-based diet for eating what makes your body feel best. Originally from Poland, Natalia draws from her childhood as well as her world travels to influence the flavors of her cooking.

Energy Boosting Green Smoothie made with Bamix Pro Immersion Blender

Whether you’re a fan of green smoothies or pretty new to the idea of blending greens and fruit together, you’ll love this recipe.

This quick and healthful green smoothie has the perfect amount of sweetness from mangos and bananas and refreshing taste thanks to the addition of lime. Spinach, avocado and flax seed add a tremendous amount of nutrients and healthful fats! bamix green smoothie

This energy boosting green smoothie is great if you don’t have much time in the morning, but want to make sure you get lots of nutrients in!

I used the Bamix immersion blender to make this green smoothie. Immersion blenders make healthy juices and smoothies easy to prepare and quick to clean up!

Posted: March 3, 2019
Recipe by: Natalia Wrobel Katz
This quick and healthy green smoothie will power your day! It's chock full of spinach, mango, banana, avocado, lime and flax seed for a perfectly sweet, filling and refreshing treat!
Active Time
5 minutes
Total Time
5 minutes
Yields
1 large serving, or 2 small servings

Ingredients:

  • 1 c. spinach
  • 1 c. almond milk
  • 1.5 c. fruit (mango and banana)
  • 1/4 avocado
  • 1/4 lime, squeezed
  • 1 tbsp. flax seed

Directions:

  1. 1. In a tall container, such as a Bamix beaker, blend together spinach and almond milk with a Bamix immersion blender. The Bamix works great for blending leafy greens!
  2. 2. Add fruits, avocado, lime and flax seed. Blend until smooth and creamy.

Images:

Quick and Healthy Green Smoothie
Quick and Healthy Green Smoothie
Quick and Healthy Green Smoothie
Quick and Healthy Green Smoothie

PHG Products:

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


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Natalia Wrobel

Natalia’s blog "Natt Wrobel, Wholesome & Healthy Living," highlights a plant-based diet for eating what makes your body feel best. Originally from Poland, Natalia draws from her childhood as well as her world travels to influence the flavors of her cooking.

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