Tag: Bob’s Red Mill

Dark Chocolate Dipped Lemon Almond Sugar Cookies

Note: Bob’s Red Mill and OXO provided items for this giveaway. All opinions are mine alone. 

Seven years ago today, I started this blog. How crazy is that? It started as a way to archive recipes I tried and what I liked about them, and eventually morphed into a way for me to learn how to cook and experiment along the way. 780 posts later, I’m still at it!

Bob’s Red Mill and OXO are helping me celebrate this milestone in style. They were generous enough to provide some goodies for a giveaway! Bob’s Red Mill is my favorite company for grains, flours, beans, and baking mixes. Their commitment to quality products makes any recipe better. Similarly, you can find OXO products throughout my kitchen. They are my go-to for kitchen and household gadgets.

Naturally, I used a bunch of OXO and Bob’s Red Mill products to produce this recipe. With the holidays fast approaching, this giveaway is filled with all the goodies you need for your holiday baking!

This giveaway includes baking ingredients from Bob’s Red Mill:

and baking supplies from OXO:

Details on how to enter the giveaway are at the end of this post.

I decided to make a very “me” cookie to also celebrate. These cookies are made with some of my favorite flavors – lemon, almonds and chocolate! Meet Dark Chocolate Dipped Lemon Almond Sugar Cookies!

Ingredients: (makes 2 to 3 dozen cookies)

Continue reading Dark Chocolate Dipped Lemon Almond Sugar Cookies

Frozen Cinnamon Peach Oatmeal Cups

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

I’m still rolling through the freezer-friendly recipes my friend and I made a couple of weeks ago. This recipe for Cinnamon Peach Oatmeal Cups was specifically for her oldest son, who absolutely loves oatmeal, particularly when topped with cinnamon and fresh peaches.

 

This freezable version of Cinnamon Peach Oatmeal Cups substitutes in frozen peaches, but the tradeoff for convenience should make it worth it.

These make a tasty breakfast readily available any day of the week, and can be customized to fit specific tastes.

We made these using Bob’s Red Mill Organic Regular Rolled Oats, which Bob’s Red Mill was kind enough to send my way.

Ingredients:

  • 4 cups water
  • 1/4 teaspoon salt
  • 2 cups Bob’s Red Mill Organic Regular Rolled Oats
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon, plus more, to taste
  • 6-12 frozen sliced peaches (depending on muffin/cupcake tins used)

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Lemony Red Lentil Soup

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone. 

Lentils are one of those foods that I wish I had experimented with earlier in my cooking. They are easy to cook, really tasty, and packed with nutritional goodness. Just one serving (1/4 cup) of red lentils has 14g of fiber and 13g of protein. Red lentils in particular are great for soups and stews because they cook really quickly and break down when heated, making for a nice thickened base.

This Lemony Red Lentil Soup is adapted from a New York Times Cooking recipe. I mostly kept to the original recipe, but increased the spice and lemon and added in another carrot.

The half chunky half smooth soup is super comforting and makes for a really satisfying lunch or dinner.

My friend and I made this during our cooking day and froze it for future meals.

Ingredients:

  • 3 tablespoons olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, more to taste
  • 1/2 teaspoon ground black pepper
  •  1/4 teaspoon ground chile powder, plus more for garnish
  • 1 quart chicken broth (or vegetable broth to make vegetarian)
  • 2 cups water
  • 1 cup Bob’s Red Mill Red Lentils
  • 2 large carrots, peeled and diced
  •  The juice and zest of 2 lemons
  • 3 tablespoons chopped fresh cilantro, plus more for garnish

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Pistachio Muffins

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

I love pistachios. So when my friend and I were determining what freezer-friendly recipes to make for a cooking marathon last weekend, I immediately suggested we make pistachio muffins.

Luckily, my friend was willing to make a batch with me!

As I mentioned in an earlier post, Bob’s Red Mill sent us a goodie box of ingredients to help with our cooking day, which included their Unbleached White All-Purpose Flour.

We used a recipe I found on Food.com to make these muffins.

Ingredients (makes one dozen muffins):

  • 1 1/3 cups all purpose flour (I used Bob’s Red Mill unbleached white all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • the zest of 1 lemon
  • 1/2 cup finely chopped pistachios
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup pistachios, coarsely chopped

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Chunky Beef and Vegetable Chili

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

This past weekend, a friend and I got together to stock our freezers. The fall is a super busy time of year for most, so we wanted to have a variety of meals ready to make some nights (and mornings) easier. We settled on eleven (11!) recipes, organized a shopping list split between the two of us, and set up prep work (chopping veggies for the most part) for the night before. The next morning, we met at my place and got to cooking!

Chili is a go-to freezer recipe. Not only does it freeze well, but it works great on its own, with cornbread, over polenta, as a “dip” with corn chips, with eggs for breakfast, etc. This recipe originally began as a vegetarian chili, but we had more ground beef leftover, so in it went!

I am a firm believer that dried beans make for a tastier dish than canned beans. There is some prep work needed, but it is very much worth it. I used Bob’s Red Mill Red Kidney Beans and Cannellini Beans for this recipe.

source: bobsredmill.com

We made a LOT of this chili, somewhere around 20 servings, so I’ve scaled it down for this post to make it more appropriate. Feel free to double if needed.

Note: I will share and link all of our recipes below. It was quite a successful cooking day!

Ingredients (makes 8-10 servings):

  • 12 oz dried Bob’s Red Mill Red Kidney Beans (~1/2 bag)
  • 12 oz dried Bob’s Red Mill Cannellini Beans (1/2 bag)
  • 1 medium onion, chopped
  • 4 garlic cloves, thinly sliced
  • 1 1/2 cups cubed peeled butternut squash (in bite sized pieces)
  • 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 2 large red bell peppers
  • 4tablespoons extra-virgin olive oil, divided
  • 3 cups chicken broth
  • 1 (28 oz) can no-salt-added tomatoes, undrained
  • 1 lb ground beef
  • cilantro, chopped, for garnish

Continue reading Chunky Beef and Vegetable Chili

Hot Cross Buns

Today is Good Friday, which means it’s about time I shared a recipe for Hot Cross Buns!

Hot Cross Buns are a sweet slightly spiced bun with dried fruit. A cross made of icing is piped on top. They are traditionally made and served on Good Friday as a way to break the fasting associated with Lent. There are a bunch of superstitions surrounding hot cross buns. My favorite is that gifting a hot cross bun on Good Friday guarantees friendship between the recipient and gift giver for the year.

Hot Cross Buns aren’t exactly the easiest recipe; it took me most of the day to make them because you need time to let the dough rise. But these tasty little guys are worth it.

Bob’s Red Mill hooked me up with some of their awesome products to help make these hot cross buns, including active dry yeast, all-purpose flour, and currants.

Ingredients:

Icing:

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Cowboy Caviar

Note: I was sent some products from Bob’s Red Mill, including Orca Beans. All opinions are my own.

There are some ingredients that catch your eye, and you just know you have to use them in a recipe. Orca beans are definitely one of those ingredients. Luckily, Bob’s Red Mill sent me a bag of their orca beans, which are grown in Moses Lake, Washington exclusively for the company.

Orca beans, also known as calypso beans, are black and white splattered, and keep their cool coloring even after cooking. This heirloom bean is high in fiber and iron, and work great in any recipe where you would normally use beans.

But. They are so darn pretty I wanted to let them stand out by using them in a very colorful dish.

Cowboy Caviar seemed like the perfect way to show the orca beans off. Typically made with black eyed peas, cowboy caviar is a bean salad / salsa that is great as a party app, on top of  grilled chicken, or just on it’s own!

Ingredients:

  • 1/2 cup dried orca beans
  • 4 cups water, plus more if needed
  • 1 cup black beans, rinsed and drained
  • 1 cup tomatoes, finely diced
  • 1 cup frozen corn kernels, defrosted
  • 1/2 cup red onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 jalapeno pepper, finely diced
  • 1/2 cup cilantro, chopped
  • 1/2 cup scallions, thinly sliced

Dressing:

  • 2 tablespoons olive oil
  • the juice of 1 lime
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon garlic powder

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Blueberry Almond Flour Muffins

NOTE: I was sent some products from Bob’s Red Mill to make this post. All opinions are my own.

I have a busy week ahead of me, so I wanted to do some food prep this weekend.

Weekday breakfasts for me are typically on-the-go, if I have breakfast at all.

So when I have the chance to make breakfast ahead for the week, I try to make it a healthier option.

Bob’s Red Mill sent me a few of their products recently, including Almond Flour. I love the  subtle flavor almond flour adds to baked goods.

Blueberries are a tasty complement to almonds so I decided to make Gluten-Free Blueberry Almond Flour Muffins for the week. They are topped with Bob’s Red Mill’s Gluten-Free Rolled Oats to add some texture.

Ingredients (makes 9 muffins):

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Gluten Free Coconut Cardamom Carrot Bread

Bob’s Red Mill has been providing gluten-free flours, cereals, baking mixes, and grains for over 30 years. The company is so committed to it’s gluten-free promise that they even have a separate gluten-free packaging division to ensure their products are purely gluten-free.

Camilla V. Saulsbury’s new cookbook showcases the breadth, depth and versatility of Bob’s Red Mill’s gluten-free grains. As more and more people move towards a gluten-free lifestyle (either due to allergies or other health reasons), one of the easiest ways to transition to a gluten-free diet is to embrace the many grains available that are naturally gluten-free.

The cookbook, Bob’s Red Mill Everyday Gluten-Free Cookbook, includes 281 whole-grain recipes for entrees, side dishes, baked goods, desserts, etc. that include grains such as amaranth, quinoa, millet, and teff. The book also includes a section describing the grains, their uses, and how to store them.

There are a bunch of really delicious sounding recipes in the cookbook, but I wanted to try a baked recipe because that seems to be the toughest type of recipe to make gluten-free and still maintain the same texture and taste.

This recipe for Gluten Free Coconut Cardamom Carrot Bread uses a mixture of sorghum flour, millet flour, and potato starch to make a gluten-free bread. The bread is flavored with grated carrots, coconut flakes, and cardamom.

Before sharing the recipe, I thought it might be helpful to give some information about the different ingredients used in this recipe that may be a bit unfamiliar.

 

Sorghum Flour is a good source of protein, iron, dietary fiber and antioxidants. Sorghum promotes a healthy metabolism due to its high magnesium and copper levels. The starch and protein in sorghum flour take longer than other similar products to digest, making it particularly helpful for those with diabetes. Sorghum flour adds slight sweetness to baked goods and can be added or substituted in any recipe that calls for flour. Store in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 4 months.

Millet Flour is a good source of protein, essential amino acids, and dietary fiber, as well as manganese, phosphorus, and magnesium. Millet flour helps keep the digestive tract operating smoothly and lowers the risk of diabetes and heart disease. It has a light, mild flavor and works well in sweet or savory baking. Millet flour delivers a cake-like crumb to baked goods. Store in an airtight container in the refrigerator for up to 3 months or in the freezer for up to 12 months.

Potato Starch is used as a thickener for sauces, soups, and stews, or is used in baking with a combination of other flours (rarely by itself) and is a natural way to add moistness to many baked goods. Store potato starch in an airtight container in the refrigerator for up to 6 months or in the freezer for up to 1 year.

Virgin Coconut Oil can be stored at room temperature or in the refrigerator. When kept at room temperature, coconut oil will go in between being a liquid and a solid, which doesn’t affect the oil’s quality. It’s easier to measure out larger amounts of coconut oil when it is a liquid, so run the jar under warm running water before opening to liquify when measuring for this recipe.

 

Ingredients:
  • 2/3 cup sorghum flour
  • 2/3 cup millet flour
  • 2/3 cup potato starch
  • 2 teaspoons gluten-free baking powder (like Clabber Girl)
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 cup melted virgin coconut oil (you can also use melted unsalted butter or olive oil if you prefer)
  • 2 cups shredded carrots
  • 1 1/4 cups unsweetened flaked coconut
Courtesy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Camilla V Saulsbury, 2015 © www.robertrose.ca Reprinted with publisher permission.

Continue reading Gluten Free Coconut Cardamom Carrot Bread

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