Monday, January 26, 2015

Slow Cooker Wild Rice, Wheat Berry & Chicken Soup

Yes, we might just be infatuated with slow cookers (aka crockpots) around these parts.  So anytime we see a recipe that looks as mouthwatering as this Wheat Berry, Wild Rice & Chicken Soup and it's a slow cooker recipe, you better bet we'll be trying it soon.

Wheat Berry, Wild Rice & Chicken Soup
We added Joseph's Grainery Hard Red Wheat Berries to the recipe to make it a little more hearty and give it a little more texture.  We think you'll love it, so pull our your crockpot and get a cookin'.

You'll notice the recipe calls for something called mirepoix.  What?  We'd never heard of it, so we thought you might like to know's just a fancy way of saying a mix of chopped carrots, celery and onion.  We just chopped up equal parts of the three and added 2 cups worth to the soup.

Slow Cooker Wile Rice, Wheat Berry & Chicken Soup

adapted from Pinch of Yum

1 c wild rice, uncooked
1/2 c Joseph's Grainery Hard Red Wheat, uncooked
1 lb chicken
2 c mirepoix (what in the world is mirepoix??? see definition above)
6 c chicken broth
1 tsp poultry seasoning
1/2 c butter
2 c whole milk
up to 2 c additional milk or water

Directions:  Rinse the wild rice and wheat berries.  Place the uncooked wild rice, wheat berries, mirepoix, chicken, chicken broth and poultry seasoning in the crock pot.  Cook on low for 7 to 8 hours.

Once the chicken is thoroughly cooked, remove it from the slow cooker and allow to cool.  Once it's not too hot to touch, shred the chicken and then return to the crockpot.

In a saucepan, melt the butter.  Add the flour and let bubble for 1 minute.  Slowly whisk in the whole milk until a thick creamy mixture forms.  Add this to the contents in the crockpot and stir to combine.  Add additional milk or water to achieve the desired constancy for the soup.

Monday, January 19, 2015

Apple Oatmeal Cookies with Whole Wheat Flour

It was Lil' Joe's turn to take snacks for his class, so I needed a healthy snack that kids will like...enter these deliciously yummy Apple Oatmeal Cookies that we made with Joseph's Grainery Soft White Whole Wheat Pastry Flour.

Apple Oatmeal cookies are a great snack for the kids!

So the boys and I whipped up a batch of these cookies for him to take for snack and guess what?  There wasn't a single cookie left in the bag when he got home that night.  I'd say they were a hit!  As far as cookies go, they were quick and easy to make.

Apple Oatmeal Whole Wheat Cookies

adapted from Six Sister's Stuff

1 c applesauce
1 c brown sugar
1/2 c butter, softened
1 egg
1 1/2 c oatmeal
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

Preheat your oven to 375 degrees.  Mix together the applesauce, brown sugar, butter and egg.  Add the remaining ingredients and stir until combined.  Scoop heaping tablespoons onto a greased cookie sheet.  

Bake for about 10 minutes or until golden brown around the edges.

Monday, January 12, 2015

Spiced Garbanzo Bean Crackers

Maybe the new year has you eating healthier and these Garbanzo Bean Crackers fit the bill with all their protein and fiber.  Or maybe your gluten-free life needs a bit more crunch in it?  You'll love these crackers made with Joseph's Grainery Garbazno Bean Flour.

Spiced Garbanzo Bean Crackers

adapted from Dolly and Oatmeal


2 Tbs extra virgin olive oil, plus some for brushing
1 tsp baking powder
1 tsp sea salt
1/3 c wam water + 1/2 Tbs at a time if needed

Spices for Garnish:

1 1/2 Tbs dried thyme
1 Tbs dried marjoram
1 1/2 tsp sumac
1/8 tsp sea salt
1 Tbs toasted sesame seeds


In a large bowl, whisk together the flour, salt and baking powder until combined.  With your hands, rub the olive oil into the dry mixture to distribute evenly, making sure there are no clumps.

Move the mixture to your food processor.  As the processor is running, add the 1/3 cup of warm water until the mixture comes together.  If the dough is still dry, add additional water 1/2 Tbs at a time until a dough ball is formed.

Knead the dough for 5 minutes by hand.  Divide it in half and wrap the portions in plastic wrap.  Let rest for 10 minutes (or a little longer - I ran to pick Not-so-little-Joe up at the bus stop while my dough was resting).

Made the mix of spices.  In a mortar and pestle (or a bowl and some other instrument), crush the thyme and marjoram.  Add the sumac and salt and grind again until incorporated.  Mix in the sesame seeds and set aside.

Preheat the oven to 350 degrees.

Place two sheets of parchment paper on a flat surface and place one portion of the dough on each sheet.  Flatten the dough with your hands and then cover with another piece of parchment and roll out to an 1/8 of an inch thickness.

Cut the crackers to your desired shape and then sprinkle with the spice mix.  Use your rolling pin to gently push the spices into the crackers.

Transfer the crackers to a baking sheet and baking for about 18 minutes or until the crackers are lightly browned on the edges.  Remove from oven and let cool.

Monday, January 5, 2015

Making Sensational & Savory Soups

Guess what time it is?  It's time to sign up for our next class in our Farm To Table series.  This time we'll be Making Sensational & Savory Soups with the whole grains and legumes that we grow here at Joseph's Grainery.

The class will be held on February 21st from 9:00 am to 1:00 pm at the Whitman County Library in Colfax.  This class is part of the ACT 2 program with Spokane Community College.

You won't want to miss this fun morning of making and tasting delicious soups.  We'll even be touring the Grainery and showing you how we package your whole grains and legumes.

Click here to sign up!

Tuesday, December 30, 2014

Ring In The New Year with Whole Grains & Legumes

It's hard to believe that a new year is already upon us.  Will you be getting together with friends and family to ring in the New Year?  We thought we'd share a few party pleasing recipes...

Popped Wheat Berries

Roasted Garbanzo Beans

Soft Barley Pretzels

Have a safe and happy New Year!
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