Buckwheat Blinis with Smoked Salmon and Crème Fraîche

Buckwheat Blinis with Smoked Salmon and Crème FraîcheIngredients:

  • 1/2 cup all purpose flour
  • 1/3 cup buckwheat flour
  • 4 teaspoons sugar
  • 1 1/4 teaspoons active dry yeast
  • 1/4 teaspoon (generous) salt
  • 1 cup whole milk
  • 3 tablespoons butter, cut into cubes
  • 2 large eggs, lightly beaten
  • Melted butter

For the Crème fraîche

  • 1 (4-ounce) package thinly sliced smoked salmon
  • Salmon roe
  • Fresh dill sprigs

Directions:

Whisk first 5 ingredients in medium bowl.
Place milk and butter in small saucepan. Stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F). Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours.
Whisk buckwheat batter to deflate; then whisk in eggs. Do ahead Can be prepared 1 day ahead. Transfer to large bowl. Cover; chill (may increase in volume; rewhisk before using).
Preheat oven to 200°F. Heat griddle or large skillet over medium heat. Brush lightly with melted butter. Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart. Cook until bubbles form on top and begin to pop, about 1 1/2 minutes. Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes. Transfer to baking sheet. Tent with foil and place in oven to keep warm while cooking remaining blinis. Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes.
Arrange warm blinis on platter. Spoon 1 rounded teaspoon crème fraîche atop each. Top with smoked salmon. Garnish with salmon roe and dill sprigs and serve.

Find more great buckwheat recipes, buckwheat gluten free recipes, buckwheat soba noodles recipes and much more on http://www.squidoo.com/buckwheat-recipe

Read More http://www.epicurious.com

Strawberry Red Quinoa Pancakes with Cashew Butter Syrup

Ingredients for the pancakes:

  • 1 1/4 Cups Whole Wheat Pastry Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 8 oz Sexy Strawberries, hulled and washed, gently
  • 2 Cups of Cooked Red Quinoa
  • 1 1/2 Cups Almond Milk (soy will do)
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Vanilla Extract

Preparation:

In a large worthy bowl, place all the flour, baking powder and salt. Whisk together. Blend the strawberries with the milk. Then add all the wet ingredients into the dry including the quinoa. Mix until there are a few lumps left and make sure you don’t overwork it. It would be a tragedy to tire out the pancakes prior to cooking, and of course, eating. Cook like a pancake, but better. Turn over when you see bubbles come up.

Ingredients for Cashew Butter Syrup:

  • 1/2 Cup of Organic Cashew Butter
  • 1 Cup of real Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Cinammon

Put all the ingredients in a small heavy pot. Whisk them together . You must serve this warm, as it it is not pourable at room temperature.

Pour over the pancakes and decorate with fresh strawberries.

Find more great quinoa recipes, quinoa pancakes recipes, quinoa recipes for salad, as well as how to cook quinoa in a rice cooker and much more at http://www.squidoo.com/how-do-you-cook-quinoa

Tonkotsu Miso Ramen

Ingredients

  • 2 1/2 C Tonkotsu Base
  • 2 Tbs white miso
  • 1 Tbs tahini
  • 2 tsp sesame seed oil
  • 2 cloves garlic grated or pressed
  • 1/2 C water
  • 2 Tbs pork fat minced (it’s easier to mince when it’s cold)
  • 1 Tbs ground sesame seeds
  • 1/2 batch homemade ramen noodles
  • toppings: scallions, chashu, garlic chives, cabbage, sweet corn, wood ear, soy sauce egg and/or menma
  • 2 large dry scallops

Directions

In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.

Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl.

Serve immediately.

Quinoa with Currants, Dill, and Zucchini Recipe

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch green onions, chopped
  • 3/4 teaspoons fine-grain sea salt
  • 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
  • 2 cups water
  • 1/4 cup / 1 oz / 30g dried currants
  • 1 lemon
  • 2 sm-med zucchini, grated on box grater
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • feta cheese, crumbled – as much or as little as you like

Preparation

To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don’t want to overcook the quinoa, and have it go to mush.
While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl.
When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt.
Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.
Prep time: 10 min – Cook time: 20 min
Serves 6.

Adapted from Maria Speck's Ancient Grains for Modern Meals

Weight loss benefits Of Eating Miso Soup

When trying to lose weight from the Beer belly, one of the main principles of weight loss is a change in your daily diet.Miso soup is becoming a high regarded source for healthy eating and ultimately losing weight.

Miso soup is well known dietary staple in Japan, contains miso paste, onions, carrots, seaweed and water. The paste is typically made from soybeans, yeast and a starch, such as rice or barley, and is aged for approximately a year. Fortunately, you can purchase aged and fermented miso, which provides several health benefits, in many specialty stores and some supermarkets.

Below are the main benefits which can be attributed to Miso soup. It is essential to make clear that weight loss through Miso soup is when this is substituted for an original meal with a higher calorie level. Miso soup cannot be added as an ‘extra’. Why not try it for your lunch?

The main health and weight loss benefits of Miso Soup are as followed:

  • Miso contains many trace minerals, including zinc, manganese, and copper, which can all contribute to the strengthening of the bodies immune system.
  • The high amount of nutrients present in miso helps boost energy and even protects bones and blood vessels.
  • Miso soup has a high level of zinc present which is valuable to immune function and wound healing.
  • A lot of organic compounds are found in miso, which can help reduce the risk of breast cancer.
  • Miso is often recommended to vegans, since it is naturally high in protein, vitamin K, and vitamin B12.
  • Miso is great for the digestive tract, as it is high in fibre and probiotics.
  • Miso is a weight loss dream food as it only contains around 56 calories per one ounce serving and only two grams of fat. A cup of miso soup is both satisfying and filling, since it has a high moisture content that curbs appetite and overeating. Adding Miso soup to your everyday diet as a replacement for one of your high in fat/calorie food can significantly decrease the amount of calories you intake into your body.
  • The combination of wakame seaweed and miso is said to be an effective fighter against nicotine-related disorders.
  • Many believe that consuming miso soup several times a week will help you avoid illness during cold and flu season. The remedy soothes those who are already sick much like chicken soup. Antioxidants in the soup strengthen the immune system and, because miso soothes acid in the system, it helps combat viral infections.

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