Books cook up whole grain recipes—July 11, 2008
Most of us have heard about the benefits of eating whole grains such as reducing the risk of cancer and heart disease, promoting a healthy weight and possibly even playing a role in helping manage diabetes. How hard would it be to adapt to cooking with whole grains? Using books available at the Hastings Public Library can help you reap the benefits and goodness of whole grains as you prepare your home meals.
The book “Betty Crocker Whole Grains: Easy Everyday Recipes,” will unravel the mystery of whole grains with thorough explanations of quinoz, kasha, bulgur and more. Start your day with a breakfast of “Whole-Grain Strawberry Pancakes” or “Oatmeal-Blueberry Muffins”. Snack in the morning or afternoon with “Trail Mix Bars” or “Crunchy Fruit Snack Mix.” Have a light lunch or dinner with “Asian Stir-Fry with MilleJanuary 25, 2010ur day with “Raspberry-Barley Pudding” or “Chocolate Fudge-Raspberry Crisp.”
“Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers” by Daniel Leader reminds us that bread remains a stable food in many parts of the world. Judith M. Fertig’s book “Prairie Home Breads: 150 Splendid Recipes from America’s Breadbasket” includes many traditional and modern bread recipes.
The book “King Arthur Flour Whole Grain Baking : Delicious Recipes Using Nutritious Whole Grains,” shows how to substitute whole grain flour for a portion of white flour since you cannot simply take out the white flour and put in whole grain flour (it produces coarser, denser baked goods). Once you learn how to convert portions, the sky is the limit as you progress to muffins, biscuits, doughnuts, fritters, scones and other breads.
Go with the grain as you use these and other cooking resources at the Hastings Public Library