Tag: δημητριακό

Mixed flour bread


Ingredients:

1/4 cup yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon salt
2 Tablespoons vegetable oil
1 cup boiling water
1 package active dry yeast
1/4 cup warm (105 – 115 degrees) water
1/3 cup whole wheat flour
1/4 cup rye flour
2 1/4 – 2 3/4 cup all purpose flour

Instructions:


  1. Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 – 115 degrees).
  2. Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture. Add whole wheat and rye flours and mix well. Stir in enough all purpose flour to make dough stiff enough to knead.
  3. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes.
  4. Place dough in lightly oiled bowl, turning oil top. Cover with clean towel; let rise in warm place until double, about 1 hour.
  5. Punch dough down; turn onto clean surface. Cover with clean towel; let rest 10 minutes. Shape dough and place in greased 9 x 5 inch pan. Cover with clean towel; let rise until almost double, about 1 hour.
  6. Preheat oven to 375 degrees. Bake 35 to 45 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly. Remove bread from pan and cool on wire rack.

Semolina (Cream of wheat)

Porción 1 2 4
Leche 1-1 1/4 Tazas 2 Tazas 4 Tazas
Sal 1/8 tsp 1/4 tsp 1/2 tsp
Semolina 3 tbsp 1/3 Taza 3/4 Taza

  1. hervir la leche. Mover constantemente para que no se derrame.
  2. Incorporar gradualmente la semolina batiendo constantemente  hasta que se incorpore bien.
  3. Hervir de nuevo; reducir llama a bajo, cocer destapado por 2 minutos o hasta que espese. Mover frecuentemente.
  4. Dejarlo enfriar un poco.

Microondas

  1. Mezclar 3 tbsps de semolina con 3/4 Tazas de leche y una pizca de sal.
  2. Poner en el micro en High 1 minuto. batir. Cocinar 1 o 2 minutos adicionales hasta que espese, batiendo cada 30 segundos.

Horchata

Tomado de http://allrecipes.com/Recipe/Horchata-Cinnamon-Rice-Milk/Detail.aspx


INGREDIENTS (Nutrition)
1 cup long grain rice, rinsed
2 quarts water
1 cinnamon stick, broken into pieces
1 teaspoon vanilla (optional)
1/2 cup white sugar

DIRECTIONS
In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Amaranth with Spinach Tomato Mushroom Sauce

Tomado de http://vegweb.com/index.php?topic=9021.0

1 cup amaranth seed
2-1/2 cups water
1 Tablespoon olive oil
1 bunch spinach (or young amaranth leaves if available)
2 ripe tomatoes, skinned and coarsely chopped
1/2 pound mushrooms, sliced
1-1/2 teaspoons basil
1-1/2 teaspoons oregano
1 clove of garlic minced
1 Tablespoon onion, minced
Sea salt and pepper to taste (or use a salt substitute)

Add amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.
While amaranth is cooking, stem and wash spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop. Heat oil in a skillet over medium heat and add garlic an onion. Sauté approximately 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 Tablespoon of water. Drain and chop spinach and add to tomato mixture. Cook an addition 10 – 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking.
Stir the sauce into the amaranth or spoon it on top.

Amaranth “Grits”

Tomado de http://chetday.com/amaranth.html


1 cup amaranth
1 clove garlic, finely chopped or pressed
1 medium onion, finely chopped
3 cups water or vegetable stock
Sea salt or soy sauce to taste
Hot sauce to taste
Garnish: 2 plum tomatoes

Combine the amaranth, garlic, onion, and stock in a 2-quart saucepan. Boil; reduce heat and simmer covered until most of the liquid has been absorbed, about 20 minutes.
Stir well. If the mixture is too thin or the amaranth not quite tender (it should be crunchy, but not gritty hard), boil gently while stirring constantly until thickened, about 30 seconds. Add salt or soy sauce to taste.
Stir in a few drops of hot sauce, if desired, and garnish with chopped tomatoes.