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Tag Archives: wheat
Pita (Greek and Middle-Eastern Flatbread)
By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Pita (pronounced PEE-tah), also called ‘pocket bread’ is a staple in all of the eastern Mediterranean countries. Now, if your exposure to Pita is from a bag at Trader Joes, you have … Continue reading
Spelt/Wheat, Quinoa & Almond Meal Kuchen Crust, Presoak Method
by Cat , August, 2007 (updated September, 2007, June 2008, May 2010) (Photo, right, by Cat) See also: 1. Peach and other Kuchens (German custard & fruit tart); 2. Nut Pie Crust (Walnut, Pecan or Almond) I’ve been making smaller kuchens recently because I don’t … Continue reading
Posted in Baked, Dairy, Fat or oil, Flour, Nuts and seeds, Pseudo-grain, Sweetener
Tagged almond, butter, quinoa, spelt, sweetener, wheat
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Sprouted Grain Pie Crust
by Cat, August, 2007 (updated September, 2007, June 2008, May 2010) (Photo, right, from Wikimedia Commons) Includes: Sprouted Grain Pie Crust (Wheat or Spelt), 2 versions See also: 1. Yogurt Pie Crust (Wheat or Spelt); 2. Standard American Pie Crust; 3. Pastry Brisée (Short … Continue reading
Pâte Brisée (Short or Crumb Crust )
by Cat, August, 2007 (updated September, 2007, June 2008, May 2010) (Photo, right, from Wikimedia Commons) See also: 1. Pie & Tart Crust/Pastry Menu; 2. Rich Crumb Crust (French Pâte Sucrée & Italian Pasta Frolla); 4. French Quiche Crust (Rich Crust); 5. Peach Kuchen Recipe (includes a spelt crumb crust); 6. Yogurt Pie … Continue reading
Standard American Pie Crust
by Cat, August, 2007 (updated September, 2007, June 2008, May 2010) (Photo, right, from Wikimedia Commons) Includes: 1. Unbleached White Flour Pie Crust; 2. Whole Grain Pie Crust; 3. Modifications for different pan sizes See also: 1. Wheat/Spelt Yogurt Pie Crust; 2. Pastry Brisée (Short … Continue reading
Spelt vs Wheat in Baked Goods & Pasta
by Cat, Oct 2007, updated Dec 2013 (photo, right, from Wikimedia Commons) Back in 2007, I learned about the health benefits of sprouting grains (and other seeds), so I ordered a sampling of sprouted flours from Summer’s Sprouted Grains (1). This … Continue reading
Rusk (Skorpor or Zwieback)
by Cat, Sept 2007 (photo, right, from Wikimedia Commons) Called skorpor in Denmark and zwieback in Germany, rusk is used throughout western Europe mainly as a breakfast item: dipped into coffee, or broken into a bowl and eaten as a cereal with … Continue reading
Posted in Baked, Dairy, Eggs, Fat or oil, Grain, Nuts and seeds
Tagged almond, butter, egg, flour, milk, spelt, wheat, yeast
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Apple Butter Pumpkin Pie
by Cat, Sept 2007 (photo, right, from Wikimedia Commons) See also: Holiday Pumpkin Pie This amazing pie is great at Hallowe’en or Thanksgiving. It serves 8. I highly recommend making your own apple butter, as most commercial apple butter is sweetened with HFCS. I … Continue reading
Posted in Apple, Pear, Baked, Dairy, Eggs, Fat or oil, Grain, Spices, Sweetener, Vine veggies
Tagged apple, cream, egg, milk, pumpkin, spelt, sugar, wheat
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Holiday Pumpkin Pie
by Cat, Sept 2007 (photo, right, from Wikimedia Commons) This very rich recipe for holiday occasions serves 10, and is much more flavorful than the Libby’s canned pumpkin recipe (3). I make this in my quiche pan, but you could use a … Continue reading