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Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Celebrating winter with a hearty breakfast

Mornings are a special time of day and a hearty country breakfast, cooked simply and served with care feeds both the body and soul. Hot porridge on a winter’s day is so thoroughly satisfying and always reminds me of snow-covered trees and warm, cozy kitchens. Setting bowls of oatmeal before my children on a cold morning makes me feel better about sending them out to the side of the road to wait for a school bus. In our home, we love to include honey or maple syrup, fruits, nuts, and good country butter to make our hot cereal sweeter on a blustery Saturday morning, shoring up energy for the household tasks we have set for the day.

Steel cut oats, also called Scotch or Irish oats, are oat groats that have been chopped into 2-3 pieces. If you don’t have steel cut oats, flaked/rolled oats can be used for this recipe; they’ll cook a little faster than steel cut oats.

To make a homemade almond milk I use the Tabletop Fruit Press, which makes it so simple. Store the milk in a covered glass jar, bottle or pitcher in the refrigerator, it’ll be good for 4-5 days.

Posted: November 3, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
This amaranth and steel cut oats porridge recipe is healthy, cozy and comforting, with seeds-packed and warming spices. A delicious start to the day!
Active Time
20 minutes
Total Time
2 days
Serves
4-6

Ingredients:

Basic ingredients:

  • 1 c. amaranth grain
  • 1 c. steel cut oats
  • 3 c. purified water
  • 1 tbsp. buttermilk or other acidic liquid
  • 3-4 c. of almond milk (more if needed)
  • 2 tbsp. almond butter
  • 2 tsp. mixture of hemp seeds and ground flax seeds
  • 2 tsp. chia seeds
  • 1 tbsp. honey
  • pinch of salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom

To serve:

  • apples (sliced or shredded)
  • berries
  • nuts: pecans, pine, almonds
  • butter
  • maple syrup

Directions:

  1. 1. Soak amaranth and steel cut oats in purified water and buttermilk overnight.
  2. 2. In the morning, rinse grains in warm water. In the medium saucepan mix together grains and everything else.
  3. 3. Slowly bring to a boil and then simmer over until desired consistency is reached about 10-15 minutes. Add more water or milk if need it.
  4. 4. Serve with everything you love to have for breakfast. Sometimes I even add avocado to my morning porridge bowl.

Author's Notes:

Soaking grains and seeds at least 8 hours with a tablespoon of acidic liquid (whey, buttermilk, lemon juice, apple cider vinegar, etc.) helps your body absorb the nutrients from these nutrient-packed ingredients! 

Images:

Amaranth and Steel Cut Oats Porridge
Amaranth and Steel Cut Oats Porridge
Amaranth and Steel Cut Oats Porridge
Amaranth and Steel Cut Oats Porridge

PHG Products:

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


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Comments

Lisa

commented on November 5, 2018 at 4:20pm
I love this recipe and I could eat this porridge everyday! It’s well balanced and perfect for fall and winter weather.

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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.

Our Family’s Favorite Beef & Barley Soup

Every season brings something special, and now is the time when you slow down and get ready for a snowy cold winter. This season means comfort food: stew, porridge and of course soups. I am loving preparing soups, especially for the cold days. I take my time to cook a broth first and then my imagination goes wild.

I like to cook with grains, as it brings extra texture and earthy flavors to my soups. Barley is a unique grain for me: it so simple yet it reminds me of the scent of fireplace and old cabin in the woods. You take a long walk among the trees, and you come back home where a beautiful bowl of soup with barley is cooked for you—hot and tasty. This barley soup is my husband’s favorite; he told me that he could eat it every day!

Posted: October 21, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
This warming wintertime, thick soup is served in a rustic bread bowl and fresh herbs!
Active Time
20 minutes
Total Time
1 hour and 30 minutes
Yields
6-8

Ingredients:

  • 1.5 lb. of beef cubes (I used chuck)
  • 3 medium carrots, peeled and diced
  • 1 yellow onion, peeled and chopped
  • 5 oz. of button mushrooms, sliced
  • 1 c. of pearl barley, rinsed
  • 2 bay leaves
  • 3 organic potatoes, diced (I didn't peel mine)
  • 8 c. of water of vegetable stock
  • 1 sprig of rosemary, minced
  • 2 tbsp. of grape seed oil
  • 2 tbsp. of fresh chopped dill
  • 1 tsp. smoked paprika
  • Salt and pepper to taste

Directions:

  1. 1. In a large saucepan combine beef cubes, bay leaf and water. Bring to a boil over a medium-high heat, skimming off any foam that rises to the surface. Reduce the heat and regulate it so that the broth boils very gently. Season with the smoked paprika, salt and pepper. Cook, partially covered, for 1 hour, stirring occasionally.
  2. 2. In a large frying pan, heat the grape seed oil over medium heat. Gently sauté the carrots, mushrooms, and onions, together with the rosemary. Cook until the vegetables have softened slightly.
  3. 3. Add the barley, soft vegetables and potatoes to the meat broth. Simmer gently for about 20 minutes, or until the pearl barley is very soft and the potatoes are cooked.
  4. 4. Taste for seasoning, and add some sea salt and freshly cracked pepper. Serve with chopped dill in a bread bowl.

Images:

Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup
Beef and Barley Soup

PHG Products:

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


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Comments

Lisa

commented on November 5, 2018 at 4:20pm
I love this recipe and I could eat this porridge everyday! It’s well balanced and perfect for fall and winter weather.

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.

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:

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


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Comments

Lisa

commented on November 5, 2018 at 4:20pm
I love this recipe and I could eat this porridge everyday! It’s well balanced and perfect for fall and winter weather.

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.

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:

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


Share this recipe:

Comments

Lisa

commented on November 5, 2018 at 4:20pm
I love this recipe and I could eat this porridge everyday! It’s well balanced and perfect for fall and winter weather.

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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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