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Helping you achieve your culinary dreams.

Tabletop Fruit Press Giveaway & Cider Recipe

Tabletop Fruit Press Giveaway & Cider Recipe featured image

The tabletop fruit press is built perfectly portioned for in-home use. Holding up to 1.25 gallons of apple pulp, the stainless steel designed is sturdy and easy to operate. The press can be used to make apple cider, nut and soy milks, grape juice, honey and more!

The lever twists easily, allowing the pressing plate to reach the bottom leaving zero gap and creating a maximum juice yield. Many tabletop fruit press owners choose to screw the anti-rotation plate to a small sheet of plywood which can then easily be clamped to your table or other support.

The tabletop fruit press will have you sipping on delicious ciders in no time! There’s still time to enter our giveaway to receive one of these amazing presses FREE!

Once you have a press of your own, here is a delicious cider recipe to enjoy!


Enter the GIVEAWAY here by October 26, 2018 at 5pm CST.


 

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The Best and Easier Way To Cook Salmon

Crispy on the outside, soft and flaky on the inside—salmon is a favorite! The key part of preparing the perfect salmon is cooking. You can make it in many different ways but remember these two things: high heat and a cast iron skillet. These two make the fish perfectly cooked!

Cast Iron Lemon Rosemary Salmon

-NattWrobel (recipe & photography)

 
Posted: October 10, 2018
Recipe by: Natalia Wrobel Katz
Crispy salmon fillets cooked in a Skeppshult cast iron fry pan along with ghee butter, fresh lemon, and rosemary. Served with a cauliflower fried rice. Perfect for a fast but healthy dinner!
Active Time
10 minutes
Total Time
35 minutes
Yields
2

Ingredients:

For the Salmon:

  • 2 salmon fillets
  • 3 tbsp. ghee butter, divided
  • 2 tbsp. lemon juice
  • salt, to taste
  • pepper, to taste
  • 5 slices of lemon
  • 2-3 rosemary springs

For the Cauliflower Rice:

  • 2 c. cauliflower rice
  • 1 c. onion, chopped
  • 1 carrot, chopped
  • 2 garlic cloves
  • 1/2 tsp. paprika
  • 1 tsp. salt

Directions:

For the Salmon

  1. 1. Heat your cast iron skillet and add 1 tbsp. ghee.
  2. 2. Rub the salmon with lemon juice and season with salt and pepper.
  3. 3. When the pan is hot, add the salmon (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).
  4. 4. Add one more tbsp. of ghee, lemon slices, and rosemary.
  5. 5. While the salmon is cooking, use a spoom to baste it with the butter that collects at the bottom of the pan.
  6. 6. Your salmon is ready to flip when it is well browned. Carefully flip the filets and cook for an additional 3 minutes or so.

For the Cauliflower Fried Rice

  1. 1. Meanwhile, prepare the cauliflower fried rice. Heat one tbsp. ghee, then add onion, carrot and salt. Cook until vegetables are softened (3-5 minutes).
  2. 2. Add cauliflower rice, garlic, paprika, salt and pepper to taste.
  3. 3. Cook for 5-7 minutes.
  4. 4. Divide the rice between two plates and top off with salmon.

Author's Notes:

You can use store-bought or homemade cauliflower rice. Homemade cauliflower rice can be made by grating cauliflower flourets or pulsing them in a blender or food processor. Follow directions above to cook.

Images:

Lemon Rosemary Salmon with Cauliflower Fried Rice
Lemon Rosemary Salmon with Cauliflower Fried Rice
Lemon Rosemary Salmon with Cauliflower Fried Rice

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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.

How to Make Healthier Pancakes

Both hard white and red wheat are common in whole wheat flour, hard white wheat is traditionally the “all-purpose” whole grain flour. Hard white wheat is stronger in gluten and proteins than soft wheat, making it ideal for bread, pizza, biscuits, muffins, and pancakes! A serving of wheat contains nearly 20% of the recommended daily iron intake, about 13g of protein and 11g of fiber, giving it a much stronger nutritional value than bleached all-purpose flour. To substitute whole wheat into recipes, start by substituting only half, and adjust based on the turnout of the texture.

In order to start off the day well, you need a nutritious breakfast, that will keep you fueled for the next few hours. Pancakes have been a breakfast staple, but a lot of people choose boxed pancake mixes since it’s a quick and easy option. We all love pancakes, however, they can be made with bleached flour, relatively high in fat, sugar, sodium and empty calories. What that means, is that you’ll be adding to your daily calories, but not receiving any nutritional value. Instead of giving up your favorite breakfast completely, just lighten them up a bit! Pancakes can be a really nutritious breakfast if you use just a few healthy swaps. To make delicious and nutritious cakes from scratch, all you need are a few simple ingredients, a bowl and a whisk!

Forget the store-bought box mixes. These Whole Wheat Mini Pancakes are delicious and much healthier for you than a traditional stack. They’ll keep you fueled instead of weighing you down!


Posted: May 22, 2018
Recipe by: Natalia Wrobel Katz
Source: nattwrobel.com
These Healthy Whole Wheat Mini Pancakes will make you not want to make regular pancakes ever again! Perfectly fluffy, light and easy to prepare. I chose to use white whole wheat flour, as it has a milder flavor and softer texture than a regular whole wheat. It's as nutritious as whole wheat flour (high in fiber, vitamins B and minerals). Don't forget to top them off with a drizzle of maple syrup!
Total Time
15 minutes
Yields
21

Ingredients:

  • 1 c. white whole wheat flour
  • 1 large egg
  • 1 c. milk of choice (regular or plant based)
  • 2 tbsp. maple syrup
  • 1 tbsp. oil of choice (I used avocado oil) + extra to grease pan
  • 1/2 tsp. pure vanilla extract
  • 1 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • pinch of pink himalayan salt

Directions:

  1. 1. Preheat your Skeppshult Original Scotch Pancake Iron and lightly grease with an oil.
  2. 2. In a medium bowl, mix egg, milk, maple syrup, oil, vanilla and apple cider vinegar.
  3. 3. Combine with flour, baking soda and salt.
  4. 4. Using a tablespoon, pour batter in each circle.
  5. 5. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes.
  6. 6. Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serving.

Author's Notes:

If the batter is too thick just thin it out with a little more milk. Pancakes can be made on a regular pan as well. If you like them bigger just use 1/4 of a cup to scoop the batter out.

Images:

Fluffy Whole Wheat Mini Pancakes
Fluffy Whole Wheat Mini Pancakes
Fluffy Whole Wheat Mini Pancakes
Fluffy Whole Wheat Mini Pancakes

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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.

Buckwheat Soup for a Cold Evening

Buckwheat is lesser known as a gluten-free grain, although a great option for those with sensitivities. As a pseudo-cereal, buckwheat can be ground into flour, flaked, or cooked. It’s rich in complex carbohydrates, protein, fiber, B-vitamins and several other trace vitamins and minerals. Buckwheat flavor pairs nicely with dried spices, beets, walnuts and hazelnuts.

As the weather turns colder and fall steps in, “cold weather soups” are an indispensable part of the menu. I would like to share with you one of my favorites—buckwheat soup!

Buckwheat is filling, super healthy and delicious. When it’s raining or freezing outside, what’s better than to snuggle on the couch in your PJs with a warm blanket, good book or movie and a huge bowl of warm yummy soup? For me personally, soups are good in any weather, but I especially love winter soups: lentil soup, chicken soup, potato carrot, and buckwheat soup are definitely on my “short list” of favorites.

Posted: September 15, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
This is a simple country-style soup, packed with flavors. The buckwheat and cauliflower complement one another beautifully.
Active Time
15 minutes
Total Time
45 minutes
Serves
6

Ingredients:

  • 2 tbsp. olive oil
  • 1 yellow onion, chopped
  • 2 c. mushrooms, sliced
  • 1 small cauliflower, cut into florets
  • 2 carrots, peeled and grated
  • 2 chicken breasts, cubed
  • 1 c. buckwheat (raw)
  • 2 liters water or vegetable stock, boiling
  • salt and ground black pepper to taste
  • 2 bay leaves
  • 1 tsp. turmeric
  • fresh herbs to serve

Directions:

  1. 1. Prepare all veggies. In a large pot sauté onions in olive oil. Then add carrots and sauté together.
  2. 2. Add chicken cubes and cook until the chicken is browned from all sides.
  3. 3. Add the mushrooms, sauté for one minute. Then add water or vegetable stock, and the cauliflower florets.
  4. 4. Add the buckwheat and season with salt, black pepper, and throw in the bay leaves.
  5. 5. Close the lid, and let it cook on medium heat for 15 minutes.
  6. 6. Serve with fresh herbs.

Author's Notes:

This version of Buckwheat soup that I’m sharing with you today is made with chicken. However, this can be easily turned into a vegan soup by simply omitting the chicken.

Images:

Buckwheat Soup with Cauliflower & Turmeric
Buckwheat Soup with Cauliflower & Turmeric
Buckwheat Soup with Cauliflower & Turmeric
Buckwheat Soup with Cauliflower & Turmeric
Buckwheat Soup with Cauliflower & Turmeric
Buckwheat Soup with Cauliflower & Turmeric
Buckwheat Soup with Cauliflower & Turmeric
Buckwheat Soup with Cauliflower & Turmeric

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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.

Comfort Dish for Autumn Days

Having various grains in your pantry gives you many options for the the recipes you can make, and a single grain can be used in several different forms. For example, einkorn is a delightfully chewy whole grain that also makes a beautiful wheat flour. I like the in-between state, especially for porridges and risotto—a state where the whole grain is pulsed in a high-speed blender or grain mill until the majority of grains have cracked, like in this cracked einkorn risotto. The cracked grains bring the texture while the flour helps to thicken the risotto. I use a similar technique to make porridge out of barley or millet. Learn how to crack grains at home and you can have endless creative side dishes.

Posted: August 19, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Einkorn makes a hearty stand-in for Arborio rice in this unique version of risotto, which is enriched with cream and Parmigiano-Reggiano cheese, and served with sautéed mushrooms and fresh herbs.
Active Time
20 minutes
Total Time
40 minutes
Serves
2-3

Ingredients:

For the risotto:

  • 3 tbsp. olive oil
  • 2 minced shallots
  • 2 tsp. minced garlic
  • 1/2 c. cracked einkorn
  • 1/4 c. dry white wine
  • 2 1/2 c. chicken or vegetable broth, warmed
  • 1/3 c. cream
  • 1/4 c. grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper to taste
  • 2 tbsp. butter
  • Fresh herbs to serve (chives, thyme, parsley)

For the mushrooms:

  • 2 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 yellow onion, finely chopped
  • 3 c. mushrooms of your choice, brushed clean and sliced (I used wild mushrooms)
  • Salt and freshly ground pepper, to taste

Directions:

To Cook the Risotto:

  1. 1. Using a blender or food processor crack the einkorn. After a few pulses some of the pieces should have a bit of flour as well. (It doesn’t take long but the extra step provides a bit of flour to help thicken the risotto and make it extra creamy without a ton of cheese.)
  2. 2. In a saucepan over medium heat, sauté the garlic, shallots and the olive oil, stirring once or twice, until the garlic is fragrant, 1 to 2 minutes.
  3. 3. Add the einkorn and cook, stirring, until the berries are hot and coated with oil, about 2 minutes.
  4. 4. Add the wine and continue to cook, stirring often, until the liquid is absorbed.
  5. 5. Add the broth 1/2 c. at a time, stirring constantly and making sure the liquid has been absorbed before adding more.
  6. 6. When the einkorn is about half cooked, stir in the cream, salt and pepper. Stir in the grated Parmesan. The risotto is done when the einkorn grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. If more liquid is required, use hot water. Add the butter at the end.
  7. 7. Transfer the risotto and mushrooms to a serving platter or individual bowls and garnish with grated Parmesan and fresh herbs of your choice.

To sauté the mushrooms:

  1. 1. In a cast iron pan over medium heat, melt the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the mushrooms and cook, stirring, until they are done about 10 minutes. Add the seasonings to taste.

Author's Notes:

I served my risotto with crispy bacon on the side, my boys loved it!

Images:

Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto
Einkort Risotto

PHG Products:

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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.

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