whole grains 101

When I was a kid, I never knew what white bread was until I was in first grade. I only saw white rice at Chinese restaurants and a sugary box of cereal was a big deal, and I’d get some on special occasions like my birthday. Part of all of this was because my mom was a Yoga instructor & health nut.

I tasted carob before chocolate, and preferred Edensoy over cow’s milk. Dried apricots and prunes were “candy”, and the only sugar that made it into our house was “Sugar In The Raw”. When we’d go to the movies, my mom would bring rice cakes and hard-boiled eggs. I apologize to movie patrons of the early 80’s that had to smell boiled eggs while watching “E.T.” or “The Empire Strikes Back”. Back then, it was the “norm” to me because I didn’t know any different. Of course, what happens to a health nut’s kid when she grows up?

I grew up to manage a health food store for 14 years. And, yes.. do Yoga on occasion.

Then I started a blog. A sugary sweet-deep-fried-cheesy-but tasty blog.

But I still have my roots. I keep the “crap” in moderation for the most part… but, sometimes I take my knowledge for granted. Especially when it comes to health food.

Now that the hubs is on a DASH diet for hypertension, I re-stocked my pantry with whole grains and I decided to share some nifty info to inspire you guys as well. Now… go out and get yourself some grains. 😉


Grain Cooking Chart

information from “Enchanted Broccoli Forest” by Mollie Katzen

Brown Rice (long grain) 2 cups 35 to 45 minutes 3 1/2 cups
Brown Rice (short grain) 2 cups 35 to 45 minutes 3 3/4 cups
Brown Basmati Rice 2 cups 45 to 50 minutes 4 cups
Brown Jasmine Rice 2 cups 45 to 50 minutes 4 cups
Black Japonica Rice 2 cups 45 minutes 3 1/2 cups
Wehani Rice 2 cups 45 minutes 3 cups
Wild Rice 2 1/2 cups 1 1/4 hours 4 cups
Manitok Wild Rice 2 1/2 cups 50 to 60 minutes 4 cups
Amaranth 1 1/2 cups 25 minutes 2 cups
Barley, Hulled 3 cups 1 3/4 hours 4 cups
Barley, Pearl 2 cups 1 1/2 hours 4 cups
Buckwheat/Kasha 1 1/2 cups 10 minutes 3 1/2 cups
*Bulgur 1 1/2 cups 30 to 40 minutes 3 cups
Cracked Wheat 2 1/2 cups 7 to 10 minutes 3 1/2 cups
Cornmeal (Polenta) 2 1/2 cups 10 minutes 3 1/2 cups
Couscous 1 1/4 cups 10 minutes 2 3/4 cups
Kamut 2 1/2 cups 1 3/4 hours 2 1/2 cups
Millet 2 cups 25 minutes 3 1/2 cups
Oat Groats 2 1/2 cups 35 to 40 minutes 2 1/2 cups
**Quinoa 2 cups 25 to 30 minutes 4 cups
Rye Berries 2 1/2 cups 1 1/4 hours 2 1/2 cups
Spelt 1 1/2 cups 50 to 60 minutes 2 cups
Teff 3 cups 15 minutes 3 cups
Triticale 2 1/2 cups 1 1/2 hours 3 cups
Wheat Berries, Hard (Red) 2 cups 2 hours 3 cups
Wheat Berries, Soft (White) 2 cups 1 1/2 hours 3 1/2 cups


*Soak, don’t cook.

**Rinse first.

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what’s in the lunchbox

Crustless PB & J…cheese stick, grapes and cherry tomatoes…

and a little note with hearts and happy faces on it…since she can’t read yet.

Hearts and happy faces still get the point across, anyway.

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wet burritos

This is my husbands 2nd favorite meal.

I made it for him when he’s had a hard day, when I have screwed up…and sometimes when it’s rainy.

He calls them “fun-ritoes”

It brings out the 12 year old boy in him.

It makes awesome leftovers .

I posted the recipe for it a long time ago here.

And, I snapped this picture the last time I made it.

I was thinking of doing over the whole post and recipe, but I only had one pic, so instead I decided to just tell you what “fun-ritos” means in my little home.


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spiderweb pizzas… and (gasp!) a video

Well, if you know me on twitter and facebook, you know I got a bit ballsy yesterday and decided to make a video.  Not sure why… I think I wanted to see if I could do it. It was something I was scared to death of when I was in Project Food Blog-I decided to conquer my fear of that challenge, even though I didn’t make it that far. (sniffle,sniffle)

Now-I have to tell you- I did two takes. Because I started to crack up laughing.

Next time, I will post the outtakes.

I also still took some pictures. Because I thought I would chicken out.

aren’t they spoooooky?

I went all pre-made on em’, too.

Because there are times when you just can’t be all “homemade-betty-martha-crocker-stewart”.

Sometimes you have to be an “astronaut food mom”.

And, you know what? That’s okay, too. 🙂

I think I am rambling to stall….I am still a bit nervous. I have no freakin’ idea why.

So…. what are you going to make for Halloween dinner?

These are easy and fun.

Here’s how to do em:

Woah- doesn’t it look like I am yawning-or yodeling? Paused videos are funny that way.

Let me know what you think.  🙂

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buttery onion chicken

This recipe is not my own. My mother in law was telling me how good it was, and when I went to make it-“BAM!” The recipe was right there on the container. I really need to read labels more. There are some tasty recipes there. Of course, with all recipes I find, I add my own ooomph. (spell-check is mad right now.)

With this? Mmmm….melted butter. Oh yeah. Nothing beats that. Garlic. That’s up there, too. Butter-garlic-onion. Okay, use some extra Scope or Listerine before bed. It’s worth it.

I put some chives there, too.

I made a garlic-honey-Dijon sauce to put on top.

You can, too. Keep those vampies away.

If you haven’t figured it out yet, it’s chicken breasts coated with those french-fried onions. You know the ones that show up every Thanksgiving with green beans? Yep.

But… I dipped my chicken in a melted butter garlic mixture, then in flour, then in a beaten egg… and finally into the crushed onions.

Bake em at 400 for 25 minutes.

You can do the dipping early in the day, or the night before. Pop em int the oven, pop open a beer and chill. Yes- it’s beer food. Down-home food calls for beer.

For the garlic-honey-dijon sauce:

3 tbs honey

1 tbs yellow mustard

2 tbs Dijon mustard

1/2 tsp garlic powder

1 tbs sour cream

mix together, add salt if needed. Serve as a dipping sauce.


Doesn’t that look delicious? please say no.

It’s homemade glop! Or, noise putty, slime, putty, goop, glob, what-ever-you-want-to-call-it.

And sooooooooo easy. If you have kids, this is a must make! I have several little craft things I have made for this week. So… watch for a craft post. But, don’t worry- there will be food, too. That’s my nature.

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