William Penn Life, 2014 (49. évfolyam, 1-12. szám)

2014-05-01 / 5. szám

Some of those spin-offs of wheat include cracked luheat, bulgur, couscous, wheat germ and wheat bran. Both wheat germ and wheat bran are known for their nutritional value and are available in many marketplaces. The aforementioned wheat goods are used in side dishes or as ingredients in soups, stews, salads, ground meats and breads.

Rice is the starchy part of aquatic grass. Its origin can be traced back to Asia, in particular the Indian subcontinent.

It is a staple food used worldwide in many cuisines, from Asian to Spanish to Classical French, because of its adaptability to spices, seasonings and cooking techniques. The texture of rice can be chewy or soft, depending on the cooking process complimenting meat and poultry dishes. Rice can be used as an addition to soups, stews, stuffing, puddings, salads, beverages and breads. Rice is classified into three basic types by size of the grain: long, short or medium.

Now, you can digest (no pun intended) this basic information about grains. Next month, we will learn more about com, wheat and rice. In the meantime enjoy the recipes and eat healthy!

Trivia Answers: The oldest culinary grain is barley, which has been consumed by man since prehistoric times. It can be grown worldwide, from the tropics to the borders of the arctic regions. The most popular grain in the United States is wheat and is used to make many products, including cereals, crackers and breads. The world's number one grain is rice followed by oats. They both are staple foods in many countries.

Hungarian Polenta f & Wild Mushrooms

' 12 ounces white onions, chopped

4 ounces white button mushrooms, chopped

3 each garlic cloves, minced

2 ounces porcini mushrooms, chopped

3 ounces lard

2 quarts chicken stock 12 ounces polenta Salt & white pepper to taste I teaspoon Hungarian paprika

4 teaspoons fresh parsley minced 16 ounces heavy cream

4 ounces sheep’s milk cheese 10 ounces fresh whole wild mushrooms Fresh parsley sprigs

In a saucepan, sauté the onions, button mushrooms, garlic and porcini in two ounces lard until lightly colored. Add the stock and bring to a boil. Slowly

stir in the polenta and simmer for 10 minutes, stirring frequently. The polenta should be creamy. If necessary, add more stock to keep polenta from getting thick and lumpy. Adjust taste with salt and pepper and keep warm. Sauté the fresh, wild mushrooms in remaining lard until tender, then drain and keep warm until ready to use. To the polenta add the cream, minced parsley and cheese, then stir to incorporate all ingredients. Warm on stove until polenta is hot. Spoon polenta on a warm serving platter, then top with the wild mushrooms and garnish with parsley sprigs.

Farmland Flax Cookies

I % cups butter, unsalted \Z* cups sugar

I Zi cups brown sugar, loosely packed 2'A cups flaxseed 3 whole eggs

i Zi teaspoons vanilla extract

3/2 cups all-purpose flour

2 teaspoons baking powder

3 cups oatmeal flakes

In a mixing bowl, cream all the sugar and butter, then add the flaxseed.

In another mixing bowl, beat the eggs, then add the vanilla. Combine the egg mixture with the flax mixture. Sift together the flour and baking powder, then mix in the oatmeal flakes and combine with the other ingredients, mixing together very well. Form dough into two logs that are two inches round. Wrap in plastic wrap and put in your freezer for 45 minutes to firm dough. Preheat the oven to 350°F. Slice each log into '/1-inch medallions and place on a baking sheet leaving a two-inch space between cookies. Bake for 14 minutes and cool cookies on a wire rack. Serve to your guests or store in an airtight container.

William Penn Life

Photos of Brussels Sprouts and Onions © Can Stock Photo Inc./Pixelbliss