Category Archives: Pseudo-grain

Fruit Kuchens (German Custard & Fruit Tart)

Posted on April 21, 2014 by Cat

By Cat, Sept 2008 (Photo, right, by Cat) Kuchen is a German name for coffee cake.  I first learned of this wonderful treat from the Tassajara Bread Book, by Edward Espe Brown (1). He offers two style of Kuchen:  One style, the Fruit … Continue reading →

Posted in Baked, Berries, Dairy, Eggs, Fat or oil, Flour, Fruit, Nuts and seeds, Pseudo-grain, Spices, Stone fruit, Sweetener | Tagged , , , , , , | Leave a comment

Spelt/Wheat, Quinoa & Almond Meal Kuchen Crust, Presoak Method

Posted on April 19, 2014 by Cat

by Cat , August, 2007 (updated September, 2007, June 2008, May 2010) (Photo, right, by Cat) See also: 1. Peach and other Kuchens (German custard & fruit tart); 2. Nut Pie Crust (Walnut, Pecan or Almond) I’ve been making smaller kuchens recently because I don’t … Continue reading →

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Gluten-Free Mini-Crepes

Posted on February 13, 2014 by Cat

by Cat, February 13, 2014 There was once a wonderful French restaurant in Portland whose specialty was crepes: Le Bon Crepe. I was hooked. Mom bought me a crepe pan for Christmas, and I found a great cookbook for Crepes … Continue reading →

Posted in Dairy, Eggs, Fat or oil, Griddle, Pseudo-grain, Sweetener | Tagged , , , | Leave a comment

Wild Rice Stuffing

Posted on November 30, 2013 by Cat

by Cat, Nov 2013 (photo, right, from Wikimedia Commons) I first learned about this important seed when I read a novel by Louise Erdrich, who is part Chippawa. I had to give it a try, and now it’s the only type of … Continue reading →

Posted in Dairy, Fat or oil, Fungi, Herbs, Leafy Veggie, Onion family, Pseudo-grain, Sauteed, Simmered | Tagged , , , , , | Leave a comment

Yam or Sweet Potato Cake

Posted on November 23, 2013 by Cat

by Cat, Sept 2007 See also: Carrot Cake; Cream Cheese Frosting Other sites: Spiced Sweet Potato Cake with Brown Sugar Icing or Sweet Potato Cake with Orange-Cream Cheese Frosting. The wheatless recipe here has some issues as I explain in the recipe. I love the … Continue reading →

Posted in Baked, Eggs, Nuts and seeds, Pseudo-grain, Root Veggie, Spices | Tagged , , , , | Leave a comment

Wild and Brown Rice Pilaf

Posted on November 19, 2013 by Cat

by Cat, Nov 2007, updated Nov 2013 (brown rice photo, right, from Wikimedia Commons; wild rice photo, below, from Wikimedia Commons) Pilaf is a savory side dish, in which the rice is cooked in a broth seasoned with vegetables, herbs, spices and/or dried fruit. … Continue reading →

Posted in Boiled, Dried fruit, Fat or oil, Grain, Herbs, Pseudo-grain, Root Veggie, Steamed, Stock, broth | Tagged , , , , , , , , | Leave a comment

Mushroom Velouté Soup or Sauce (Cream of Mushroom)

Posted on November 9, 2013 by Cat

by Cat, Nov 9, 2013 (Photo, right, from Wikimedia Commons) Canned cream of mushroom soup is a cooking staple in many homes, used to make gravies, sauces, and other soups. But it is a processed food and contains many ingredients that … Continue reading →

Posted in Alcohol, Dairy, Eggs, Fat or oil, Fungi, Grain, Herbs, Onion family, Pseudo-grain, Sauteed, Simmered, Spices, Stock, broth | Tagged , , , , , , , , , , | Leave a comment

Sprouting Grains, Legumes, Nuts & Seeds, for Eating

Posted on October 15, 2013 by Cat

by Cat, June 2008 (Photo, right, from Wikimedia Commons) Sprouting, or at least soaking all seeds (grains, legumes, nuts and fruit/vegetable seeds) before cooking them is the most nutritious way to consume them. You can also sprout them to eat … Continue reading →

Posted in Grain, Nuts and seeds, Pseudo-grain, Soaked, Sprouted | Tagged , , , , , , , , , , , , | Leave a comment

Grains: Grinding (for flour) & Flaking/Rolling (for porridge)

Posted on October 12, 2013 by Cat

by Cat, Aug 2011 (Photo, right, from Wikimedia Commons) See also: 1. Soaking & Sprouting Grains Before/After Grinding/Rolling; 2. Intro: Soaking/Sprouting Grains, Legumes, Nuts & Seeds Includes: 1. Benefits of Fresh-Grinding/Rolling Grains; 2. Method for grinding or rolling (flaking) Benefits of Fresh-Grinding/Rolling Grains … Continue reading →

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Soaking & Sprouting Grains Before/After Grinding/Rolling

Posted on October 12, 2013 by Cat

by Cat, Nov 2007; (Photo, right, from Wikimedia Commons) This has a lot in common with Sprouting Grains, Legumes, Nuts & Seeds (for eating); need to simplify or combine them. NOTE: Sprouted grain flours are great for cookies, cakes, pie crusts, quick breads … Continue reading →

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