So I have always heard, that you can easily grind grains at home using a food processor. I have always used my blender and achieved satisfactory results...today, I decided to give my food processor a "try-out" as a grinder. Mostly because I was feeling bad for my "over-worked" blender this week!
Before I start the explanation of this process I will tell you the flavor of a home ground grain is so far superior to that of the store bought variety. I haven't noticed quite some much with wheat, but any alternative grain, to me, is almost unpalatable if purchased in the flour form! I can't even get store purchased millet flour near my face without feeling queasy. The smell and taste are just off! There are a million things that could be contributing to it...but most likely I am smelling and tasting the rancidness. Take it from me. Take the 20 minutes and grind it yourself...the results are definitely worth it!
So, I filled up my most favorite food processor with about 2 cups of millet flour. I let it run for 15 minutes and then "checked" the millet for texture. I wasn't so thrilled. It was still exceptionally coarse and very warm...moisture was building up in the grain. I let it rest for about 30 minutes and the grain cooled down. I ran it for another 15 minutes, and the grain was still very course...and hot...
After that. I transferred it to my blender to continue the process. It finished up in the blender in just a couple of minutes.
Moral of the story. The blender does about 2 cups millet in 20-30 minutes...and the food processor was at 30 and not even close to being done. For homemade flour...I would highly recommend the blender!
Just as an fyi. I put my blender on liquefy to start, and then lower the speed to "mix" or puree and stir the grain through the opening at the top to prevent it from climbing up the sides. (I remove the little plastic circle from the top and stick the stirring spoon in, obviously, you are just shifting the top layer of flour, the spoon should never be close to the middle or the bottom of the blender...need I say more.)
Good luck grinding your own flour. Naturally, if you are baking lots or using lots of alternative grains, which get quite costly to purchase in flour form, a grinder will probably be a great investment..but until then...use the blender!
After you have "blended" your grain into flour, store in an airtight container in the refriderator...and preferably away from light. It will keep for a week or two. If the flavor starts to resemble the store purchased flour...you know it is time to blend up some more! (Thank you LAP for your question!)
Ode to My Food Processor
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I cannot tell you all enough, how much I really appreciate my food processor. It is a huge, essential to my kitchen that happened about 1 1/2 years ago. Since the addition, I am constantly finding new and exciting way to use it. I have heard from many, that they have one and they don't use it all that much!!! I can't even understand that! Simply because if I am cooking in my kitchen, my food processor is usually out!
I have heard one of the main differences from food processor and non-food processing people it is that some of the people can only chop with their food processor! My food processor is great for chopping, but also for shredding, kneading, and slicing! I love to use it! :)
So what food processor do I own that I am in love with? The Cuisinart Power Prep Plus 11 cup Processor. It comes with endless features and it is wonderful! I have used it to make bread, soup, sauces, batters, pancakes, chop veggies, shred cheese or veggies...the possibilities are endless! :) If you are interested in seeing other customer's reviews please click on the photo!
I have heard one of the main differences from food processor and non-food processing people it is that some of the people can only chop with their food processor! My food processor is great for chopping, but also for shredding, kneading, and slicing! I love to use it! :)
So what food processor do I own that I am in love with? The Cuisinart Power Prep Plus 11 cup Processor. It comes with endless features and it is wonderful! I have used it to make bread, soup, sauces, batters, pancakes, chop veggies, shred cheese or veggies...the possibilities are endless! :) If you are interested in seeing other customer's reviews please click on the photo!
Sauteed Red Cabbage
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Labels:
Entree Side Dish Vegetables,
MI: Cabbage
I'm not a huge fan of red cabbage, but I will say, shredding it finely makes it way more palatable! N won't touch cabbage in a large leaf form, but once it is shredded or finely chopped it is one of his favorite veggies. Red cabbage is a vegetable that really hinges upon "how it is prepared." I will give you my edible secret in the following recipe, remember best served with sauces:)!
1/2 head red cabbage cut in half
2 tbsp spring butter
2 Tbsp Water
With your food processor, use the shredding attachment. Place half of the cabbage in the food processor and shred it, then shred the other one. Once all the cabbage is shredded, heat a cast iron skillet to medium high. Once heated, add the butter then the cabbage. After a minute or two add the water. Continue to stir until cooked through. This is a great side dish when eaten with Saucy foods. Saucy pork chops is a great way to enjoy this, or with tomato sauce dishes.
1/2 head red cabbage cut in half
2 tbsp spring butter
2 Tbsp Water
With your food processor, use the shredding attachment. Place half of the cabbage in the food processor and shred it, then shred the other one. Once all the cabbage is shredded, heat a cast iron skillet to medium high. Once heated, add the butter then the cabbage. After a minute or two add the water. Continue to stir until cooked through. This is a great side dish when eaten with Saucy foods. Saucy pork chops is a great way to enjoy this, or with tomato sauce dishes.
Saucey Oven Pork Chops
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Labels:
MI: Pork
We had some 1 inch pork chops in the fridge, and seeing how it was approximately 20 degrees outside, I figured grilling it was out of the question! So, I decided to spice up the chops for the oven! N and J both really like them!
4 inch boneless pork chops
1/2 of a medium red onion
1/4 cup natural maple syrup (water processed)
2 Tbsp Bragg's Apple Cider Vinegar
1/2 Tbsp Chili Powder
2 Tbsp Naturally Fermented Soy Sauce
Sprinkle of Garlic Powder
Sprinkle of Black Pepper
Place all ingredients, except the pork chops, in a food processor and process until smooth and well blended. Position the pork chops in a dutch oven and top with the sauce. Place covered in a 350 degree oven for 15-30 minutes. The time range is so huge simply b/c everyone's oven cooks at a different temp. Mine tends to be extremely hot! Pork needs to be cooked to 160 degrees. When checking the heat of the meat it is important to stick the meat thermometer lengthwise across the chop, not straight down throw the middle. More than just a tip of the thermometer needs to be inserted for an accurate read! I highly recommend serving this with Rice or Quinoa, and Red Cabbage and peas. To serve, place the chops with all the excess sauce over the cabbage pea mixture. The sauce settles into the cabbage and it is amazing! (and I normally isn't a huge fan of red cabbage!)
4 inch boneless pork chops
1/2 of a medium red onion
1/4 cup natural maple syrup (water processed)
2 Tbsp Bragg's Apple Cider Vinegar
1/2 Tbsp Chili Powder
2 Tbsp Naturally Fermented Soy Sauce
Sprinkle of Garlic Powder
Sprinkle of Black Pepper
Place all ingredients, except the pork chops, in a food processor and process until smooth and well blended. Position the pork chops in a dutch oven and top with the sauce. Place covered in a 350 degree oven for 15-30 minutes. The time range is so huge simply b/c everyone's oven cooks at a different temp. Mine tends to be extremely hot! Pork needs to be cooked to 160 degrees. When checking the heat of the meat it is important to stick the meat thermometer lengthwise across the chop, not straight down throw the middle. More than just a tip of the thermometer needs to be inserted for an accurate read! I highly recommend serving this with Rice or Quinoa, and Red Cabbage and peas. To serve, place the chops with all the excess sauce over the cabbage pea mixture. The sauce settles into the cabbage and it is amazing! (and I normally isn't a huge fan of red cabbage!)
Healthy Crunchy Nuts! Of all kinds! :)
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Labels:
Candida Friendly,
MI: Almonds,
MI: Nuts and Peanuts
Why healthy? In order to obtain all the nutrients from Almonds...or any nut for that matter, it is important to eat them in a raw, soaked state! Don't get me wrong, I was the girl who loved roasted nuts, but the truth is, they really aren't all that nutritious for us. We can't absorb a huge variety of the nurtients this way, and many are killed in the Roasting process.
So, start with your "raw" or as close to raw as possible nut (buy organic nuts! Conventional Nuts are pasteurized with gas organic are pasteurized with stem at least!), first soak them to deactivate numerous anti-nutrients present in nuts. This allows them to be more bio-available, and reduces intestinal irritation from eating nuts! So, "soaking" them is quite easy. Depending on the variety of nut, some might prefer them with their shells off! I definitely feel this way about almond and peanuts! If you want more precise information about soaking nuts, please visit or buy the "Nourishing Traditions" cookbook by Sally Fallon.
Basic recipe:
4 cups nuts of any variety
1 Tbsp Salt
Soak the nuts in the water for at least 7 hours. Then, if you are going too, remove the shells from the nuts. Place the nuts on a baking sheet and place in a 100 degree oven until completely dried out, about 12-15 hours. You can also use a dehydrator. There you have it, a crunchy nut, that is totally nutrient available. I use Crunchy almonds to make pancakes frequently for N! He loves them!
So, start with your "raw" or as close to raw as possible nut (buy organic nuts! Conventional Nuts are pasteurized with gas organic are pasteurized with stem at least!), first soak them to deactivate numerous anti-nutrients present in nuts. This allows them to be more bio-available, and reduces intestinal irritation from eating nuts! So, "soaking" them is quite easy. Depending on the variety of nut, some might prefer them with their shells off! I definitely feel this way about almond and peanuts! If you want more precise information about soaking nuts, please visit or buy the "Nourishing Traditions" cookbook by Sally Fallon.
Basic recipe:
4 cups nuts of any variety
1 Tbsp Salt
Soak the nuts in the water for at least 7 hours. Then, if you are going too, remove the shells from the nuts. Place the nuts on a baking sheet and place in a 100 degree oven until completely dried out, about 12-15 hours. You can also use a dehydrator. There you have it, a crunchy nut, that is totally nutrient available. I use Crunchy almonds to make pancakes frequently for N! He loves them!
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