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Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Autumn Flavors of Roasted Squash & Buckwheat

Cooked buckwheat can be made into a side dish similar to rice, added to casseroles and soups or made into breakfast porridges. Buckwheat groats can be cooked in two ways: first, by cooking directly in liquid, which can produce very mushy results, or by toasting first and then cooking in liquid. Toasting the buckwheat prior to cooking helps separate the buckwheat to yield an elegant and flavorful side dish. Toasted buckwheat groats, or kasha, has been a staple food of European peasants for many years.

Click here to learn more about buckwheat, or to purchase organic, non-GMO buckwheat groats.

Posted: October 11, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Hearty and heart-healthy, this roasted butternut squash dish with buckwheat makes a warming main course for a weekday family dinner. Beautiful and simple plate for an autumn night.
Active Time
30 minutes
Total Time
1 hour
Serves
4-6

Ingredients:

  • 1 medium butternut squash
  • 1/2 small cauliflower, cut into florets 
  • 2 tbsp. olive oil
  • 1/2 tsp. of smoked paprika
  • salt and freshly ground pepper
  • 2 c. cooked toasted whole buckwheat groats (directions in author's comments)
  • 1 c. lima beans, (I used frozen ones)
  • 1 tsp. lemon juice or vinegar
  • 2-3 tbsp. chives, chopped
  • 2 tbsp. walnut oil (for the salad)
  • salt and freshly ground pepper (for the salad)
  • 4 eggs, cooked in sunny side up method (optional)

Directions:

  1. 1. Preheat an oven to 425°F.
  2. 2. Using a vegetable peeler, peel the squash. Using a large, sharp knife, cut the squash crosswise. Scrape out and discard the seeds and fibers.
  3. 3. Using a mandolin cut all of the squash into 2-inch strips. Spread the squash pieces on a rimmed baking sheet. Drizzle with the oil, add smoked paprika and toss with your hands to coat. Season with salt and pepper.
  4. 4. Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven.
  5. 5. Roast the cauliflower florets the same way or together with squash.
  6. 6. In a large mixing bowl, combine cooked buckwheat, roasted pumpkin, roasted cauliflower, and lima beans. Once combined, drizzle over the walnut oil and the lemon juice into the bowl. Combine well to make sure everything gets dressed. Taste and adjust seasoning with salt and pepper.
  7. 7. This salad is great at room temperature or even warm. You can keep it overnight in a refrigerator and bring back to room temperature to serve.
  8. 8. Serve it with fresh herbs and cooked eggs (also can be served with salmon or chicken).

Author's Notes:

To toast the buckwheat, pour the buckwheat groats into a dry skillet and heat for 4-5 minutes until golden brown, stirring continually. To cook, combine 1 cup toasted buckwheat and 1 cup water in medium pot. Add 1/4 tsp. salt and 1 tsp. olive oil. Bring to a boil. Cover with a lid, reduce heat to simmer and cook until done, about 5-10 minutes.

Images:

Buckwheat with Roasted Vegetables and Lima Beans
Buckwheat with Roasted Vegetables and Lima Beans
Buckwheat with Roasted Vegetables and Lima Beans
Buckwheat with Roasted Vegetables and Lima Beans
Buckwheat with Roasted Vegetables and Lima Beans

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.

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

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.

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

PHG Products:

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


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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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