Kamut-Studded Focaccia with Herbs
(from the new whole grains cookbook by robin asbell) i enjoyed this simple recipe since i am new to the world of baking. it came out delicious and with a great texture, i served it simple with a little butter accompanying soup and salad.
1/4 cup of kamut**
1 & 1/2 cups boiling water
3 cups whole wheat flour**
2 teaspoons quick rise yeast
1 teaspoon salt
1 & 1/4 cups water
5 tbsp olive oil
2 tbsp fresh thyme
1 tbsp fresh rosemary
1/2 small onion
1/2 cup grated Parmesan cheese or 1/2 tsp coarse salt
**I can supply you these ingredients from my farm
Soak the kamut overnight or for 8 hours. Cook kamut in 1 & 1/2 cups of boiling water until tender, approx 40 mins. Drain well. In a large bowl, mix flour, yeast, and salt. Heat 1 & 1/4 cups of water to the temperature the yeast package recommends (usually 110 to 130). Stir in water and 3 tbs oil, knead until well mixed, then knead for 5 more mins. It will be sticky, soft dough. Knead in cooked kamut.
Grease a 9″ square baking pan with a little olive oil, scrape dough into pan and spread it out to the corners. Let the focaccia rise, covered, for an hour, or until doubled in height.
Preheat oven to 375. When focaccia has risen, sprinkle on chopped thyme, rosemary and onion over the dough. Drizzle remaining olive oil and top with grated parmesan or salt. bake for 20 to 25 mins, until focaccia is firm and browned around the edges.
Warm Kamut Salad w/ feta & beet (serves 4)
I made this inspired by my first fresh beets and cilantro from Molly’s Garden at the Langley market. It’s simple, tasty and very local.
1 & 1/2 cups kamut**
6 small beets w/ beet greens
8 oz goat feta
1 bunch of fresh cilantro
2 tbs balsamic vinegar
1 tsp truffle salt
1 tsp fresh ground pepper
**I can supply you these ingredients
Soak kamut for 8 hours prior to cooking. Cook kamut in 3 cups of water for 35 mins. Before all the water has evaporated add the chopped beet greens. Meanwhile in a separate pot, steam chopped beet roots for 15-20 mins depending on how soft or crunchy you like them. Add chopped fresh cilantro & feta and the seasonings. Mix well. Finally add the cooked beet roots and stir in lightly, unless you like the coloring effect of the beets and want to mix it up well to serve a beautiful purple dish!
Beef Barley Soup
2 lbs cubed beef chuck roast
5 cups of water
4 cubes beef bouillon, crumbled
½ onion, chopped
1 (8oz) can tomato sauce
¾ cup uncooked purple barley
salt, pepper & parmesan to taste
- in a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper
- cover and cook on low for 5 hours
- sprinkle parmesan before serving
BARLEY MUSHROOM SOUP
The crimini mushrooms and tawny port (optional) gives this Barley Mushroom Soup extra flavor. This soup is a great way to enjoy the health benefits of barley.
Prep and Cook Time: Prep time: 20 min; Cook time: 55 min
*1/2 cup of purple barley
* 1 medium onion, chopped fine
*3 medium cloves garlic, chopped
* 1 medium carrot, peeled and diced in ¼-inch cubes
* 2½ cups crimini mushrooms, cut in half and sliced
* ½ cup Tawny port/sweet white wine (optional)
* 1 tbs + 6 cups chicken or vegetable broth
* 1 tbs chopped fresh parsley
* 1 tbs chopped fresh thyme (or 1 tsp dried thyme)
* ½ tbs chopped fresh sage (or ½ tsp dried sage)
* Salt and black pepper to taste
1. Rinse and soak barley in 1 cup of warm water while preparing rest of ingredients.
2. Heat 1 tbs broth in a medium soup pot. Healthy Sauté onion, garlic, and carrots in broth for 5 minutes over medium heat, stirring frequently.
3. Add mushrooms and continue to sauté for another 3 minutes. Add drained barley and Tawny Port and cook for about 2 minutes.
4. Add rest of broth and bring soup to a boil on high heat. Once it comes to a boil, reduce heat to medium and simmer for about 40 minutes, or until barley and carrots are tender.
5. Add herbs, salt, and pepper at the end of cooking and serve.
Tip: If you are using dried herbs instead of fresh ones, add them in step 4 before you simmer the soup.
*3 tbs coconut oil
*1/3 cup purple barley
*1/2 tsp maple sugar crystals or any seasoning
1 Heat the oil in a 3-quart saucepan on medium high heat.
2 Put 3 or 4 barley kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of barley kernels in an even layer. Cover, remove from heat and count 30 seconds. This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The pop-barley should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the pop-barley release (the pop-barley will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
With this technique, nearly all of the kernels pop, and nothing burns.
5 Add the maple sugar crystals or any other seasoning of your choice.