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Gigmaster
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Posted: Thu Feb 22nd, 2007 08:31 am |
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For a fantastic, fresh breakfast of these old stand-bys, try these recipes. You get the great taste, plus all of the grains nutrients intact, with no additives.
Cream of Wheat (Farina)
2 cups water (I recommend filtered water)
1 cup fresh course-ground wheat, any variety
a pinch of salt
honey, sugar, maple syrup, milk, or any other flavorings to your taste.
1. Bring 2 cups water to a boil and lower heat to simmer.
2. Slowly whisk in 1 cup of fresh ground wheat, a little at time, using a wire or plastic whisk to keep a smooth texture.
3. Simmer uncoverd for 7 minutes, adding more water if it gets too thick.
4. Turn off heat and allow to set for 5 minutes before serving.
5. Add extras of your choice and enjoy!
Makes 4 1/2 cup servings
To make grits, substitute 1 cup course-ground dried hominey for the wheat.
To make mush, substitute 1 cup fresh ground yellow or white corn for the wheat.
To make Malt-O-Meal, substitue 1 cup fresh ground Barley for the wheat.
To make Chocolate Malt-O-Meal, add 3 TBSP pure Cocoa to the above.
To make Cream of Rice, substitute 1 cup white or brown fresh-ground rice for the wheat.
And of course, any combination of grains can be mixed and used in the above recipe for a hot multi-grain cereal.
Bon Apetit!
Last edited on Mon Jan 28th, 2008 08:48 am by Gigmaster
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Sally Hughes
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| Joined: | Tue Mar 13th, 2007 |
| Location: | McDonough, GA |
| Posts: | 1 |
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Posted: Tue Mar 13th, 2007 03:10 pm |
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Do you mill the wheat on the coarse setting with the Wondermill as you do flour for the bread or should you just grind it with a blender?
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Gigmaster
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Posted: Tue Mar 13th, 2007 04:30 pm |
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I don't grind my bread flour on 'Course'. I use med. to med. fine.
Personnally, for cereal, I grind my grain in a Hand-Crank Mill. It makes a wonderful course "cracked' texture. But grinding it in the Electric Mill is fine, too. It's all good.
I can't eat any of those hot cereals from the store now. They taste nasty by comparisen.
You can add whatever grains or nuts you want to the cereal (except remember about flax seeds, and certain oily nuts...they need to be grinded in something else. Do not put them in the Wondermill).
Feel free to contact me anytime if I can be of assistance,
Joel
Last edited on Wed Nov 26th, 2008 08:01 pm by Gigmaster
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casey
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| Joined: | Sun Jun 17th, 2007 |
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| Posts: | 35 |
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Posted: Thu Jan 17th, 2008 03:43 pm |
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I just made some cream of wheat and it was delicious!
I used milk instead of water. I also had to add equal parts of water so it wouldn't be so thick.
I used 1/3 soft wheat that I had left over. It was milled on fine.
I added butter to it.
The store bought cannot compare!
Here is the recipe I used to make one serving:
2/3 c. milk- bring to almost boiling
add 1/3 c. wheat and reduce heat and whisk
add 2/3 c. water and whisk
cook for approx. 4 minutes
add 2 Tbsp butter.
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Gigmaster
Member
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Posted: Mon Jan 28th, 2008 08:44 am |
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If you grind corn up for hot cereal, as I have realized many people are doing, thinking they are making grits....it's not grits. It is called 'mush' and was a staple for many during the Depression, and still a wonderful tasting cereal.
To make grits, find a Mexican Grocery Store that carries dried hominey (pozole), and grind that up for grits. This is true grits (my apologies to the memory of John Wayne...LOL).
You need to break them into smaller pieces before running them through your electric mill, because the kernals are too big to feed, even on the course setting. I use a hand-crank mill. You can also use a coffee grinder, or just put them in a cloth bag and whack them with a hammer or rolling pin until you have broken them all in smaller pieces. Actually, I just grind mine with the hand mill, and cook them, because I like mine course-textured. The Nutri-Mill really grinds them too fine, but they are still wonderfull, just way creamier.
You can get dried Amish hominy at this EBay store very reasonable.
http://search.stores.ebay.com/AMISH-ALLEY_hominy_W0QQfcdZ2QQfciZ10QQfclZ4QQfromZR10QQfsnZAMISHQ20ALLEYQQfsooZ2QQfsopZ2QQfsubZ4QQsaselZ86417718QQsofpZ0
Use dried hominey for fresh, real McCoy southern grits. You won't believe the difference in both taste and nutrition.
Bon Apetit!
Last edited on Tue Jan 29th, 2008 01:07 pm by Gigmaster
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Gigmaster
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Posted: Mon Jan 28th, 2008 08:53 am |
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Last edited on Mon Jan 28th, 2008 08:55 am by Gigmaster
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Gigmaster
Member
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Posted: Mon Jan 28th, 2008 08:54 am |
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Sally Hughes wrote: Do you mill the wheat on the coarse setting with the Wondermill as you do flour for the bread or should you just grind it with a blender?
The Wonder Mill settings do not effect the texture of the grain very much. The settings are mainly for the size of kernal you are grinding. The pastry setting moves the grinders closer together, because pastry is made with soft wheat, which has smaller kernals than hard wheat (as a rule). The Medium setting is for hard wheat and moves the grinder a bit apart to allow the larger grain to feed more easily. The course setting is for corn. beans, and other large kernals. The grinders are moved as far apart as possible to allow the larger grains to feed.
Bon Apetit!
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langfam
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| Joined: | Mon Dec 17th, 2007 |
| Location: | Georgia USA |
| Posts: | 31 |
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Posted: Thu Jan 31st, 2008 03:45 pm |
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Thank you for this recipe. My 16 year old daughter has been making a half recipe most mornings now for over week and loves it! She's been using a coffee grinder like you suggested. I'll have to try it myself. I'm hooked on oat bran, but may yet be converted.
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Gigmaster
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Posted: Wed Mar 19th, 2008 07:30 am |
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I do not buy pre-cut or rolled oats, either. I run oat groats through my hand mill, and get genuine, old world porridge. There is no comparisen in taste. Oats are like all other grains...once you crack the outer hull, oxidation begins it's dastardly work, consuming nutrients and altering the flavor.
I run them through on a course setting, so that I just crack the hulls. It comes out in large pieces, much like flakes. Cook it as you would regular oats, and enjoy the robust, hearty, nutty taste of true fresh oats.
Bon Apetit.
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Gigmaster
Member
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Posted: Wed Mar 19th, 2008 07:33 am |
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I may be something of a food pervert, but I have discovered that I love the taste of raw, soaked wheat berries, and oat groats. I soak them over-night in filtered water, and eat them raw as a snack throughout the day. I can't seem to get enough of them!
Bon Apetit.
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langfam
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| Joined: | Mon Dec 17th, 2007 |
| Location: | Georgia USA |
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Posted: Wed Mar 19th, 2008 02:26 pm |
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Gee, I thought I was the only ont who loves the taste of the raw wheat berries!
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