March: Fresh Salads and Gardening and April: Wheat and Sprouting

  
March the Foodie group met together with our local church group of women, called the Relief Society.  We talked about being self reliant and starting our own gardens and ate a potluck with lots of yummy fresh salads.  Sadly, no one shared their recipes with me, so I couldn't put them up as planned on this site for everyone to access.  Perhaps the awesome cooks of the Kingston Ward (congregation) will yet be generous and share..... :)

I was out of town when the group met in April, discussing wheat and sprouting!  Here is what has been shared with me!  Enjoy!

For month of May the pot luck theme is rice, with information from Mikki about drying foods!  See you there!

Notes:  Why soak whole grains from Kristie Burt:

In their raw and/or cracked state, all whole grains contain phytic acid in the outer layer,or bran.  This phytic acid combines with calcium, magnesium, copper, iron and zinc in the intestinal track, blocking mineral deficiencies and bone loss.  Soaking grains in warm, acidic water for as little as seven hours will neutralize some or most of the phytic acid.  The process of soaking and fermenting grains partially breaks down the difficult proteins (such as gluten) into more easily digestible components.

Kristie Burt:  Homemade Biscuits

2 cups flour
3 tsp baking powder
1/2 tsp salt
1/4 cup butter (or coconut oil or lard)
3/4 to 1 cup butter milk or yogurt

Cut butter into flour with a pastry blender.  Mix in buttermilk or yogurt.  Cover bowl and leave on counter overnight.

Sprinkle baking powder and salt over the top and fold in as thoroughly as possible with as few strokes as possible (as the key to flaky biscuits is less handling).

Roll out dough about an inch thick an cut into round biscuits. 

Bake at 425 on an ungreased baking sheet for 13-15 minutes.

Melia Hunt: Neiman Marcus Cookies

(Double batch makes about 5 dozen cookies)

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
2 cups oats
1/2 cup what germ * if you don't have wheat germ use 1/2 cup oats
2 cups flour (I used 1 cup white flour and 1 cup whole wheat flour)
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
1/2 bag chocolate chips (about a cup)

Cream butter and sugars. Mix in eggs and vanilla.  Add rest of dry ingredients.  Stir in chocolate chips. 

Bake at 375.
If you're making cookies bake for 12-15 minutes. If you're making bars bake for 20-25 minutes until just golden brown on top.  It's OK if it seems just slightly doughy.  It will harden.


Claudette Burt:  Crunchy Granola

5 cups rolled oats (not quick oats)
5 cups wheat flour
1 Tablespoon salt
1 cup chopped almonds
1 cup sunflower seeds

1 cup honey
1 cup oil
1/2 cup water
mix together -then add to dry ingredients.

Mix well.  Mixture should be crumbly.  Add more water for larger crumbs.  Put into two large cake pans and bake at 250 to 300 degrees for 1 to 1 1/4 hours turning every 20 minutes.  Once cooled, store in airtight containers.

Laurie Beth Burt

2 eggs
2/3 cup milk
2 tablespoons melted butter (I actually use a mix of butter and coconut oil)
1/4 teaspoon salt
1 cup whole wheat flour
butter or coconut oil for cooking
Blend the liquids in a blender, then add salt and whole wheat flour.  Blend until smooth for about 30 seconds.  Add a bit more milk or water if the consistency is too thick (you want the mixture to be runnier than pancake batter.)  Pour batter into a container ( I used my smoothie container with lid.)  Leave in the fridge overnight or if you want it quicker store for about an hour.  The batter will keep, refrigerated, for up to 4 hour.

Brush about a teaspoon of butter or coconut oil on the bottom of  crepe [an or flat pan.  Heat at medium heat and pour batter into the pan; evenly coat the bottom with a thin layer. Once pan is warm enough (a drop of water should sizzle and evaporate quickly), cook until the crepe edges are golden brown, about a minute.  With a spatula, flip over and cook for another 30-60 seconds.  Transfer crepe to a warm plate and repeat with remaining batter.  Serve with your own favorite fruit jelly or homemade Nutella.