By Maria Baez Kijac
Old grains made sleek and delicious!
Rich in fiber and antioxidants, historical grains like quinoa, chia, amaranth, and kaniwa are identified for his or her dietary worth. In Cooking with historical Grains, you'll realize simply how healthy and engaging those grains are with seventy five recipes by means of award-winning writer Maria Baez Kijac. From breakfast and dinner to snacks and muffins, each one scrumptious dish not just presents very important foodstuff and proteins, but additionally retains you feeling complete through the day. better of all, you'll by no means suppose trapped within the kitchen with those uncomplicated recipes, such as:
Palachinkes with Amaranth Flour
Dates filled with Gorgonzola, Walnuts, and Kaniwa
Quinoa, Black Rice, and Smoked Salmon Salad
Mushroom and Watercress Soup with Amaranth
Quinoa Macaroni and Broccoli Gratinee
Mango Parfait with Chia Seeds
Complete with step by step directions and gorgeous images, Cooking with old Grains may help you harness all the goodness that quinoa, amaranth, chia, and kaniwa need to provide.
Read Online or Download Cooking with Ancient Grains: 75 Delicious Recipes Quinoa, Amaranth, Chia, and Kaniwa PDF
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Additional resources for Cooking with Ancient Grains: 75 Delicious Recipes Quinoa, Amaranth, Chia, and Kaniwa
Both are age-old ways to preserve and create new foods from the ordinary. Try some of the recipes in Book IV and bring your pantry foods to a new level of taste! Book V: Pressure Canning Pressure canning is the approved method for processing food that’s naturally low in acid — vegetables, meat, poultry, and seafood, for example. These foods contain more heat-resistant and hard-to-destroy bacteria than food that’s safely water-bath processed. Book V carefully describes the procedure and steps for canning these foods, whether vegetables or meals of convenience.
Firm and not floppy: Fruits and vegetables that are hard and not juicy when ripe won’t give way when pressed upon. Any remaining leaf or stem will also be fresh looking and not wilted. ✓ Unbroken skin: No matter how firm an item, the flesh shouldn’t be broken at all. Even a small knick can be harboring a large, unseen bruise under the skin. This entire area is not suitable for canning, and it is recommended that the entire piece of fruit or vegetable be discarded or used for an alternative meal.
At first, you see what looks like silken threads, then streaks of color, and finally fuzz, which covers the food. Processing high-acid and pickled food in a water-bath canner destroys mold spores. Don’t eat food that’s had fuzz scraped off of it. This was thought safe at one time but not anymore. Mold contains carcinogens that filter into the remaining food. Although the food appears to be noninfected, ingesting this food can cause illness. Yeast Yeast spores grow on food like mold spores. They’re particularly fond of high-acid food that contains lots of sugar, like jam or jelly.
Cooking with Ancient Grains: 75 Delicious Recipes Quinoa, Amaranth, Chia, and Kaniwa by Maria Baez Kijac