Bread Beckers Inc
eBread Newsletter February 2008
In This Issue
Classes
Products
Recipe
Co-ops
Contact Us
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Greetings!
 
Thanks for subscribing to our Newsletter.  Please feel free to forward this to a friend.

If you are interested in the class below, please register soon as the classes fill up quickly.  More classes and events will be scheduled, you can also find them on our web site.

Also in this issue Sue reviews a new cookbook, and shares one of her favorite recipes from it.
Classes
The following classes are free and will be held at our store (unless otherwise indicated) on the dates shown. Space is limited and reservations are required! Just click on the link provided to register. Grown-ups only, no child care or play areas available.

Cooking Under Pressure
March 1, 2008
10:00 am - 2:00 pm

Taught by Sue Becker
Kuhn Rikon makes the "Mercedes Benz of pressure cookers," and has for the past 50 years. But this isn't your grandmother's pressure cooker. Kuhn Rikon invented the spring-loaded valve system, making theirs extremely safe to use.

At our Cooking Under Pressure class, Sue will introduce you to the best thing for the home cook since running water. Learn to make fall-off-the-bone-tender chicken in half an hour, delectable black beans and rice, and garlic green beans even your kids will love. Sue will show you, step-by-step, how to make an entire meal (including dessert) in a pressure cooker.

If you have a pressure cooker, come and find out what an amazingly versatile tool you have in your cupboard. If you don't own one yet, come to taste why you should!

Click here to register


Products

Whole Grains Every Day, Every Way
By Lorna Sass

Lorna Sass shares my beliefs that whole grains should be eaten every day.  In this fabulous cookbook the recipes range from exotic to very simple.  She introduces home cooks to dozens of grains, including, amaranth, barley, buckwheat, millet, quinoa, oats, brown rice, Job's tears and many more.  She shares tips for buying and storing grains as well as the best and simplest way to cook them.  Lorna Sass is one of my favorite cooks.  "Whole Grains Every Day, Every Way" will delight carnivores and vegetarians alike.

*Note - be sure to substitute molasses crystals (sucanat) for brown sugar in recipes.

Item 03388   Whole Grains Every Day Every Way  $24.95
 
ORANGE Gamma Lids

We've sold Gamma Lids for years.  They're the screw on lid that replaces the standard lid on a 6 gallon bucket and make it so easy to get to your grains.  But, they've only been available in red, white, blue, yellow, and black.  They finally added ORANGE back to the line-up, and we have plenty in stock.  They aren't on the website yet (as of this newsletter), but if you order by phone, or add a note to your web order, we can get it to you!

Item 00130   Orange Gamma Lid  $8.00

Click here to go to the web cart


Recipe


Wheat Berry Salad with Apples and Mint
From Whole Grains Everyday Every Way by Lorna Sass (page 139)


  • � cup freshly squeezed orange juice
  • 2 Tablespoons olive oil
  • 1 � Tablespoons apple cider vinegar
  • 1 teaspoon salt (more or less to taste)
  • � cups tightly packed fresh mint leaves
  • 2 cups cooked wheat berries (or favorite whole grain)*
  • 2 teaspoons grated orange zest (from 2 oranges)
  • 1 small green apple
  • 1small red apple
  • � cup hazelnuts, toasted and coarsely chopped (optional)
  • 1-2 Tablespoons agave nectar or mild honey
1 cup of dry grains yields 2 - 2 � cups cooked.

To cook the grain: bring 2 � cups of water and 1 cup of grain to a boil cover and reduce the heat and simmer until the grain is tender.  Conventional cooking will take at least and hour.  I use my pressure cooker.  I combine the grain and water and lock the lid into place.  On high heat bring the pressure up to the second red ring, reduce the heat to maintain pressure and cook for about 20 minutes.  I let the pressure naturally release then open the lid to let the grain cool.  If the grain is not quite done, lock the lid in place and bring pressure back up and cook for another 2-3 minutes.

Prepare the dressing:
Combine orange juice, oil, vinegar, and salt and � cup of the mint in a blender. (Tribest personal blender works great!)

Set the cooled cooked grain in a medium bowl.  Pour the dressing over them and toss to coat.  Stir in the orange zest.  Set aside for at least 15 minutes.  Toss occasionally.

Meanwhile, core the unpeeled apples and cut them into � inch chunks.  To slice the mint leaves: stack the remaining leaves and roll them into a log.  Slice them as thinly as you can.  Toss them into the salad along with the apples and hazelnuts.  Add more salt if needed.

*  I use Kamut instead of wheat berries because I love kamut.  I also add about 1-2 Tablespoons of agave nectar to sweeten.  I feel it brings out the orange flavor a little better.  You could use a mild honey such as well.


 Co-ops
The co-op schedule for 2008 can be found on our web site at www.breadbeckers.com/coops.htm

Co-ops are a great way to get your grains and other supplies that are just too expensive to ship any other way.  Current co-op shipping rates range from 9 cents to 11 cents per pound (depending on distance from our warehouse) when we deliver on our own truck, compared to UPS rates that can be around 50 cents a pound!  Visit our website and find the co-op closest to you, our coordinators will be happy to welcome you into  a co-op!


 Contact Us

Business Hours
Monday - Friday, 9AM - 5PM

Phone   770-516-5000
FAX      770-516-7588
E-mail   [email protected]