Recipes With Grains And Flours:

Tabouli; Quinoa Leek Casserole; Baked Quinoa Casserole With Potatoes And Smoked Cheddar; Spicy Applesauce Cake; Teff Peanut Butter Muffins; Quick Spelt Biscuits; Spelt Pancakes; Amaranth-Oat Bread Copyright 1994 Press Telegram Distributed by Knight-Ridder/Tribune Information Services Knight-Ridder Newspapers To cook quinoa before adding to recipes, follow the directions on the bag or box. TABOULI 2 cups quinoa, cooked (see note) 1 cup chopped parsley 1/2 cup chopped green onions 2 tablespoons fresh mint, chopped 1 garlic clove, pressed 1/2 teaspoon dried basil 1/2 cup lemon juice 1/4 cup vegetable oil Salt and pepper to taste Whole lettuce leaves and sliced olives, for garnish Place all ingredients except lettuce leaves and olives in a mixing bowl and toss together lightly. Chill for at least 1 hour to allow flavors to blend. Wash and dry lettuce leaves and line salad bowl with them. Add tabouli and garnish with olives. NOTE: Directions for cooking are on the package. QUINOA LEEK CASSEROLE 2 teaspoons sesame oil 1 garlic clove, minced 1 chopped leek 2 cups cooked quinoa (see note) 1&1/2 cups tofu with excess water removed 1/2 cup milk or soymilk 1 cup bread crumbs 1/2 cup grated cheese Saute first 3 ingredients until lightly browned. Add tofu and quinoa and continue to saute for 2 minutes. Remove from heat and add milk; gently stir mixture. Lightly oil a casserole dish and coat with half the bread crumbs. Place mixture in casserole and top with remaining bread crumbs, and cheese. Bake, covered, for 20 minutes at 350 degrees. Remove cover and allow cheese to brown. Season to taste with salt or tamari and pepper. This comforting dish is great served hot from the oven, or at room temperature. BAKED QUINOA CASSEROLE WITH POTATOES AND SMOKED CHEDDAR 1 tablespoon olive oil 2 leeks, white part only, cleaned and sliced 2 large garlic cloves, peeled and sliced 2 medium green bell peppers, diced 4 eggs 2/3 cup low-fat milk 1 cup quinoa, cooked 4 ounces smoked Cheddar cheese, grated (1 heaping cup) 1 pound unpeeled new potatoes, diced and steamed until tender Salt and freshly ground pepper to taste 1 teaspoon fresh thyme leaves or1/2 teaspoon dried Preheat oven to 350 degrees. Oil a 2-quart casserole or souffle dish. Heat the olive oil in a heavy-bottomed nonstick skillet over medium-low heat and add the leeks. Cook, stirring, until they begin to soften, about 5 minutes, and add the garlic. Cook, stirring, for about 1 minute, then add the peppers. Cook over medium-low heat, stirring occasionally, for 5 to 10 minutes more, until the peppers are crisp-tender, but still bright green. Remove from the heat. Beat together the eggs and milk, and stir in the quinoa, cheese, vegetables, salt, pepper and thyme. Turn into the baking dish and bake 35 to 45 minutes, until the top is beginning to brown. Let the casserole sit for approximately 5 minutes before serving. From ``Main-Dish Grains,'' by Martha Rose Shulman (Bantam Books, 1993). SPICY APPLESAUCE CAKE 1 cup teff flour 1 cup whole-wheat pastry flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon salt 1 cup applesauce 1/2 cup sesame oil 1/2 cup honey 1 egg, lightly beaten Combine teff and wheat flour, baking soda, cinnamon, allspice and salt. In a separate bowl mix the applesauce, oil, honey and egg. Combine the two mixtures and pour into an oiled 9-inch square cake pan. Bake in a 350-degree oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. From Rebecca Wood, author of ``The Whole Foods Encyclopedia'' and ``Quinoa the Supergrain.'' TEFF-PEANUT BUTTER MUFFINS 1/3 to1/2 cup uncooked teff 2 cups whole-wheat pastry flour 1 tablespoon low-sodium baking powder 1/2 teaspoon sea salt 1/4 cup peanut butter, crunchy or creamy 2 tablespoons unrefined safflower oil 1&1/2 cups water 4 tablespoons molasses, honey, or maple syrup Stir teff, flour, baking powder and salt together. Cut in peanut butter and oil with fork or pastry blender until the mixture is crumbly. Add the water and molasses; stir just until well mixed, but do not beat. Fill oiled muffin tins or muffin cups two-thirds full. Bake 12 to 15 minutes at 350 degrees, or until done. QUICK SPELT BISCUITS (Makes 18) 2 cups spelt flour 1 cup oat flour 1 teaspoon nonaluminum baking powder 1 1/3 cups buttermilk, soy or rice milk 2 tablespoons vegetable oil (optional) 2 teaspoons honey or natural sweetener (optional) Preheat oven to 350 degrees. Mix dry ingredients. Blend liquids. Combine mixtures. Batter should be like thick oatmeal. (Add1/4 cup water if too stiff.) Drop by rounded1/4 cup onto oiled and floured baking sheet. Bake 35 minutes or until golden brown. SPELT PANCAKES 2 cups spelt flour 2 tablespoons nonaluminum baking powder 1/2 teaspoon sea salt (optional) 1&3/4 cups water, milk or milk substitute 1 egg or egg substitute 2 tablespoons vegetable oil 1 tablespoon honey In large mixing bowl, combine spelt flour, baking powder and sea salt. In smaller bowl, blend honey, oil and milk, milk substitute or water. Pour liquid ingredients into dry ingredients and mix with minimal strokes. Pour onto preheated oiled griddle, turning once when edges begin to dry and bubbles form. AMARANTH-OAT BREAD 1 cup oat flakes 2 cups water 2 teaspoons salt 2 teaspoons active yeast 1/2 cup warm water 3 tablespoons honey 1/4 cup vegetable oil 1 cup amaranth flour 4 cups whole-wheat flour Bring oats, water and salt to a boil. Cook until thick and creamy. Allow mixture to cool to room temperature. Combine the yeast, warm water, honey and oil; let set until yeast is bubbly (about 10 minutes). Add to oat mixture and stir in amaranth flour and wheat flour. Knead for 10 minutes, then place dough in a bowl and cover for 1&1/2 hours. Knead again, let rise a second time, punch down dough, and form into 2 round loaves. Place on a lightly floured baking sheet, brush with milk, and sprinkle with oat flakes that have been soaked in milk. Bake at 350 degrees for 60 minutes, until crust is golden-brown.

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