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Feb. 2011 - In this Issue: |
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We're encouraged to have 3-5 servings of whole grains each day, yet rarely do many of us reach that target. Discovering new ways and more occasions to incorporate whole grains in our lives will result in all kinds of health benefits.
IN THIS ISSUE, we open the door on the subject of whole grains and invite you to explore the healthy magic and scrumptious dishes that are possible. You don't need a special pot to cook grains, but you do need a good pot! We'll advise you just what characteristics to consider in finding quality cookware.
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Next Issue: |
"Totally Thai" |
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Kitchen Window Online |
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 Plan some fun with a cooking class at Kitchen Window! We have an incredible line-up of topics, menus and instructors. With hundreds of choices, a Kitchen Window cooking class makes a great outing with friends and family, as well as a wonderful date night.
Oscar Party Extravaganza -
#110226C – Saturday, February 26 -- 6:00 p.m.
GRILLMASTERS: Sausage Making -
#110228A – Monday, February 28 -- 6:00 p.m.
Mardi Gras Dinner -
#110308A – Tuesday, March 8 -- 6:00 p.m.
GRILLMASTERS: Green Egg Cooking
- #110310A – Thursday, March 10 -- 6:00 p.m.
Fabulous Chocolate Desserts - #110311A – Friday, March 11 -- 6:00 p.m.
View All Cooking Classes You may register for any of our classes any time of day
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Featured Whole Grain Cooking Tools |
Whole grains are easy to incorporate into your diet with a little practice.
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Knife of the Month - February |
KNIFE OF THE MONTH
Wusthof 5" Santoku
Traditionally designed for sushi and sashimi preparation, the Wusthof Classic 5 inch Santoku is the ideal knife for paper-thin slicing. Well-balanced and sharp, the Santoku also makes a great all-purpose kitchen knife. The granton edge aids in the release of your food.
Wusthof Classic 5" Santoku - Suggested Retail $120
-- THIS MONTH $79.99 --
Wusthof Classic Ikon 5" Santoku - Suggested Retail $165
-- THIS MONTH $99.99 --
Price valid in-store only
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15% Off Any Grain Mill
A grain mill will assist you in making the freshest and highest quality flour for all your baking needs. Grain mills can be used for wheat, rye, spelt, millet, rice, corn, beans, quinoa, amaranth and oats.
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{THIS COUPON IS VOID}
Please subscribe to our newsletter to receive our next coupon
Coupon Code: EN0223111
Limit one coupon per customer number/Email Address and one per household.
Offer expires March 8, 2011
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THE BENEFITS OF GRAINS arise from their complex structure. Grains of most types are comprised of three parts: the outer hull, the endosperm, and the germ. Choosing grains and grain products with a mix of all three of these grain parts defines “whole grain.” Choosing whole grains means greater nutritional benefits - B vitamins, antioxidants, complex carbohydrates, plant-based protein, and fiber. |
QUINOA is quick and nutritious. We found this preparation of quinoa especially delicious. The tiny quinoa seeds are steamed for a few minutes while the very flavorful sauce is prepared. The sauce was pesto-like with its base of cilantro and nut pairing of pumpkin seeds. Garlic, a chile, salt, olive oil and a splash of lime juice charged the flavors further. Finely diced red pepper and scallions finished the dish. Delectable whole grain dining in minutes!
Recipe from The New Whole Grains Cookbook by Robin Asbell. Published by Chronicle Books, San Francisco, CA. Copyright 2007. All rights reserved.
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TIP: Double the sauce and freeze half for another time. |
TIP: Quinoa seeds have a natural coating of bitter-tasting saponin that discourages birds from eating it. Commercially available quinoa is usually prewashed. If not, simply swish the grain in water and drain through a sieve. |
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It’s a big world when it comes to grains and finding delicious ways to incorporate more whole grains into your family’s diet. Challenge yourself to vary the whole grains in your kitchen: |
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QUINOA - Pronounced "keen'-wah," or "keen-oh-ah," the grain is gluten-free, and easily digestible. Of South American origins, this grain is lauded for its high 12-18% protein content, and the completeness of its protein profile. Quinoa cooks quickly by steaming for 10-12 minutes in hot water or stock. It graciously accepts all types of flavors and add-in’s. |
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COUSCOUS - Couscous is a preparation of semolina, a type of hard wheat. Cracked pieces of the hard wheat are misted and rolled together forming small, round pellets. The pellets are coated in finely ground flour and dried. Couscous is a staple in Mediterranean cultures and comes in different sizes. Some couscous is pre-cooked, dried, then packaged for distribution. |
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AMARANTH – Tiny and round, amaranth holds a nutritional storehouse. Like quinoa, it has a complete protein profile and is high in calcium. Termed “brown caviar,” the outside remains crunchy while the inside is tender when cooked. Avoid overcooking and drain excess water if necessary. Amaranth is gluten free and may even be popped like popcorn. |
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BUCKWHEAT - This up-and-coming grain is really a pseudo-grain and is related to the rhubarb plant. It has a nutty flavor that is often milled into flour. Roasted, buckwheat is known as kasha. Hulled, they’re called buckwheat groats. They are naturally gluten-free. |
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OATS – A breakfast and baking favorite, oats are almost always found in whole grain form. Known for their digestibility, the different forms of oats, (old-fashioned, quick, steel cut, etc.), vary based on the different processing techniques of steaming and flattening. |
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BARLEY - Similar to wheat, barley is a type of grass. The outer covering of barley is inedible, so it is often sold as "hulled" barley. The hulled barley still has a bran sheath encasing its endosperm and kernel. Barley is an able substitute for rice. |
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MILLET - Millet seeds are tiny and round and a great substitute for other grains. With origins in China and Eastern Asia, millet has been a valuable food source for thousands of years particularly in dry climates. Millet is gluten-free. |
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BULGUR - Bulgur, also spelled “bulghur,” is cracked wheat that has been parboiled and dried. (Cracked wheat differs from bulgur in that it is not pre-cooked). It cooks quickly and has a rich, nutty flavor. It is available in different sizes for customized cooking. |
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RICE - Another grain from the grass family, many types of rice are available. Generally, the shorter the rice, the stickier it is when cooked. Long-grain rice works well in grain salads. It's estimated that rice provides more than 20% of the calories that all humans ingest! |
ANOTHER example of quick, whole grain goodness, this recipe was made with couscous, but could easily be applied to bulgur, rice, or any number of grains. With a classic beginning of an onion and carrot sauté, herbs and spices are added to the mixture just as the grain completes its steaming.
The vegetables and grain are folded together to make for a nutritionally complementary dish. Serve this as a side dish, or as an entrée.
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Recipe from The New Whole Grains Cookbook by Robin Asbell. Published by Chronicle Books, San Francisco, CA. Copyright 2007. All rights reserved. |
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WHAT'S A PSEUDOGRAIN? Not all foods known as whole grains are really whole grains, but are known as “pseudo-grains.” Botanically different from true grains such as wheat, barley, and oats, they are nutritionally similar and treated the same in culinary quarters. |
STORE WHOLE GRAINS in a dark, cool location in an airtight container. Though grains have a long shelf life – about a year – they are a perishable food. The natural oils in the germ of the whole grain may become rancid over time. |
 LOOK FOR THE WHOLE GRAIN STAMP as you buy food. This international symbol, sponsored by the Whole Grains Council, identifies the grams of 100% whole grain ingredients per serving in the product. |
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"Eating an average of 2.5 servings of whole grain foods each day can lower your risk of cardiovascular disease by almost one-quarter." |
“White whole wheat flour is made from an albino strain of wheat, and has all the nutrition of traditional whole wheat flour – but with a lighter color and milder flavor.” |
“Corn has almost twice the antioxidant activity of apples, while wheat and oats almost equal broccoli and spinach in health-protective antioxidant activity.” |
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Obtain your whole grains from a supplier that has good turnover of the product and purchase your grains in usable quantities. |
Cook a double batch of grain, freeze half for a different recipe on another day. |
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WHOLE GRAIN goodness never tasted so good. Just as promised, these homemade granola bars made store-bought, packaged versions seem like flavorless planks. An ideal blend of sweet and nutty, three different whole grains were blended together and baked into bars that are perfectly packable for breakfast on-the-go, or a satisfying snack any time. One problem, a single recipe was not enough; we plan to double it from now on! |
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Recipe from The New Whole Grains Cookbook by Robin Asbell. Published by Chronicle Books, San Francisco, CA. Copyright 2007. All rights reserved. |
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Any culinary adventure, including cooking whole grains, is highly dependent on the cooking vessel. A quality pot can make the difference between success, and less than success. We say this not only because we sell a lot of quality cookware, but because we have found it to be true in our own cooking lives. If you haven't experienced good cookware, you're in for a treat!
The heavy-bottom will conduct heat evenly across the contact surface and up the walls. A tight lid will keep the steam inside the pot doing its work on the grain. Here a few things to consider when investing in a quality piece of cookware. |
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TIP: Buy the best you pot you can afford; quality cookware will last a lifetime and cost a fraction of a penny each time used. |
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WHICH POT IS RIGHT? With all of the choices out there for pots and pans, how should a appropriate choice be made? The good news is there are several right answers! We’ll guide you through the options!
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Cooking whole grains will vary depending on the size of the grain pieces, the cooking pot, and actual temperatures. Successful cooking depends on the ratio of grain-to-liquid, and a low to simmering heat. Add any desired salt to the liquid before cooking. Here are some general guidelines for cooking:
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Grain |
Liquid |
Time |
Quinoa |
1 cup |
1.75 cups |
10-12 minutes |
Couscous, small |
1 cup |
1.25 cup |
5 minutes |
Amaranth |
1 cup |
2.5 cup |
18-20 minutes |
Buckwheat (kasha) |
1 cup |
2 cup |
10-15 minutes |
Oats, Old-fashioned |
1 cup |
2 cup |
15 minutes |
Barley, hulled |
1 cup |
5 cup |
60-90 minutes |
Millet |
1 cup |
3 cup |
30 minutes |
Bulgur (size varies) |
1 cup |
2.5 cup |
25 minutes |
Brown Rice, long-grain |
1 cup |
2.5 cup |
45 minutes |
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IS IT DONE? Time the cooking so that the grain is checked only as it nears its finish. Too much checking, done too early, will release too much liquid in the form of steam. Test for doneness by testing a few grains from the top. Ideally, the cooking water should be absorbed just as the grain reaches the right tenderness. If the grain is cooked, but water remains, drain the grain in a colander, return it to the pan and let it sit 5-10 more minutes with the lid on to allow any residual moisture to be absorbed. If the water is gone, but the grain is still not tender, add more water or stock in small increments. |
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TIP: A rice cooker may be used to cook any type of grain. Grain and water are placed in the inner vessel of the rice cooker. The rice cooker heats the water, and "knows" when all of the water has been absorbed through special sensors. Once this magic moment has arrived, the rice cooker automatically shifts to a "warm" mode eliminating any possibility of scorching or burning. |
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From
Nicole |
At Kitchen Window, we strive to offer everything you need to outfit your kitchen, stock your cupboards, host a fabulous dinner party or give the perfect gift. And we are excited about the products we carry – we don’t just sell them, we use them in our own kitchens everyday. Check out our Staff Picks – to get to know us and the products we love.
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Le Creuset
3 Quart Sauce Pan
Use the 3 quart Stainless Steel Sauce Pan for quick batches of rice or pasta, for sauces or for making candy. The precision-pour rim prevents drips, and the long handle is comfortable and cool to the touch..
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•••••••••••••••••••••••••••••••••
Nicole –
Kitchen Window Shift Manager & Cooking School Instructor
Nicole is known around Kitchen Window for a couple of things: her sweet tooth and her love for all things crafty. With Culinary School training in the savory side of things, and a self-taught mastery of sugar art, Nicole will cook, eat or decorate anything in sight. In fact, you can learn some of her expert cake-decorating or candy-making techniques in our cooking school. Nicole’s pick is the Le Creuset stainless steel saucepan. With thick walls, printed calibrations on the insides of the pan, and a pouring lip, this pan can be used for anything – even candy, delicate sauces and cream. And Nicole’s favorite feature: the pan is designed to hold its own lid when you need to get into it – freeing up your hands and eliminating mess from your counter! |
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The New Whole Grains Cookbook by Robin Asbell. Published by Chronicle Books, San Francisco, CA. Copyright 2007.
We were looking for a new angle on cooking more with whole grains, and this book came our way at just at the right moment. Whole grains are healthy for us, but we’ve often felt comprised on taste or texture with our strategy of simply substituting whole grains in traditional recipes. Ms. Asbell has taken a fresh look at whole grain cuisine and expanded it beyond the 1970s stereotypes by appreciating each grain for what it is and calling upon rich global traditions for their preparation. We were introduced to a repertoire of now easily available whole grains that expanded our horizons beyond the usual choices, then enabled with complete instructions on turning them into appetizing dishes. Her offerings range from breakfast to breads, hot and cold sides, soups and entrees, and delicious desserts. Any resistance or objection to cooking and eating whole grains dissipated quickly with this timely collection of recipes. A great handbook for reaching the healthy 3-5 servings of whole grains per day!
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We hope you enjoy incorporating more whole grains into your culinary explorations!
From all of us at Kitchen Window
Kitchen Window
Calhoun Square - 3001 Hennepin Ave.
Minneapolis, MN 55408
612-824-4417 -- 888-824-4417
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