Simple but oh so delicious dish. Served hot from the oven, everyone who tasted it thought it was the traditional pasta mac and cheese. 8 x 10 baking dish 1 Tablespoon olive oil ½ medium onion, chopped 1 teaspoon Italian Seasoning 1 cup hulled millet ½ teaspoon salt 3 ½ cups water* 1 –Continue reading “Millet “Mac and Cheese””
When boiled, barley becomes plump and tender. Adding the peel of any citrus fruit to the water while cooking lends a subtle flavor to the slight nuttiness of the barley. Makes about 2 ½ cups cooked barley 1 Tablespoon olive oil Peel of 1 large lemon, lime or orange, cut in several thin stripsContinue reading “Citrus Infused Barley”
There is oatmeal and then there is Haitian Oatmeal. The smooth, creamy texture and unique flavor of Haitian oatmeal is more like vanilla pudding than a hot breakfast cereal. It was love at first bite when I was served this special treat on one of my visits to Haiti. So I made a dealContinue reading “Haitian Oatmeal”
by Sue Becker
This salad is a favorite due in part to its versatility. Ingredients can easily be changed to suit your family’s likes and dislikes.
By Sue Becker
The English Muffin found its way on to the American table more than 135 years ago when entrepreneur Samuel Bath Thomas moved to America from Plymouth, England.
A few years ago I had the pleasure of baking in the kitchen of my good friend, Judith McLaughlin. We were joining forces to try our hands at making traditional hot cross buns from freshly milled flour. As a native of Ireland, hot cross buns are a part of Judith’s holiday celebration. Our results wereContinue reading “Hot Cross Buns”
Plus, one of our favorite drop biscuit recipes.
For the last week of “Whole Grain Month”, our grains of the week are Sorghum and Amaranth Special Price for Grain Week (click here to see all grain specials), for all the grains we have featured, will continue through Sept 30 2016.