For creative cooks

[Guest guest]

As I have mentioned before I get a few food

newsletters every week. One of the ones that just came

in was from Epicurious. I mentioned this not because

it is the absolute last word in eating but because

there are ideas here for all eaters. If I offend I am

sorry. Just wanted to offer a way to branch out if you

wanted to sit and look on the net.

 

 

http://www.epicurious.com/cooking/healthy/recipes/oct06?mbid=RF

 

 

 

tips

 

Couscous, the semolina grain with North African roots,

is as versatile as rice and even better for rush-hour

cooking: Just add boiling water, cover, wait a few

minutes, fluff with a fork, and serve.

 

Tabbouleh is how many of us got to know bulgur, the

nutty-flavored wheat grain. But bulgur is so

nutritious, it would be a shame not to experiment with

it a little. Since it is precooked, it is a snap to

prepare.

 

Tiny, delicate-tasting quinoa, a South American

staple, packs protein like no other grain. It is also

higher in unsaturated fats and lower in carbohydrates

than other grains. And it cooks in half the time of

regular rice. Unlike couscous and bulgur, however,

quinoa requires thorough rinsing.

 

Having trouble tracking down quinoa? EthnicGrocer.com

is a good source for out-of-the-ordinary grains and

countless other ingredients.

 

 

 

Great Grains

Need a break from the rice rut? Tired of pasta in

every form? With all the wonderful winter vegetables

arriving in markets, and with holiday entertaining

just around the corner, October is an ideal time to

audition some of the world's great grains. We've

started small, with couscous, bulgur, and quinoa —

grains that are relatively easy to find, and often can

stand in quite nicely for rice in more familiar

dishes. Think of this recipe collection as

inspiration: Before you know it, you'll be spending

time with spelt, barley, farro, wheat berries...

 

 

Couscous, the semolina grain with North African roots,

is as versatile as rice and even better for rush-hour

cooking: Just add boiling water, cover, wait a few

minutes, fluff with a fork, and serve.

 

Tabbouleh is how many of us got to know bulgur, the

nutty-flavored wheat grain. But bulgur is so

nutritious, it would be a shame not to experiment with

it a little. Since it is precooked, it is a snap to

prepare.

 

Tiny, delicate-tasting quinoa, a South American

staple, packs protein like no other grain. It is also

higher in unsaturated fats and lower in carbohydrates

than other grains. And it cooks in half the time of

regular rice. Unlike couscous and bulgur, however,

quinoa requires thorough rinsing.

 

Having trouble tracking down quinoa? EthnicGrocer.com

is a good source for out-of-the-ordinary grains and

countless other ingredients.

 

There were recipes for the following: Good luck and

good eats

 

good bets for rice loyalists

· Couscous Vegetable Salad

· Israeli Couscous with Roasted Butternut Squash and

Preserved Lemon

· Seven-Vegetable Couscous with Chunky Onion Harissa

· Couscous and Feta Stuffed Peppers

· Sweet Couscous with Nuts and Dates

way beyond tabbouleh

· Bulgur Salad with Chickpeas, Roasted Peppers, and

Spiced Cumin Dressing

· Bulgur with Leeks, Cranberries, and Almonds

· Bulgur, Pine Nut, and Red Pepper Pilaf

· Bulgur Risotto with Peas and Asparagus

· Bulgur with Apricots and Almonds

the ancient grain with superpowers

· Leek-Tomato Quinoa

· Quinoa with Moroccan Winter Squash and Carrot Stew

· Quinoa-Fennel Pilaf

· Spiced Quinoa Timbales

· Quinoa with Mango and Curried Yogurt