Harvest Blend Medley Food

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HARVEST GRAIN BLEND FOR BREAD



Harvest Grain Blend for Bread image

I was inspired by the Harvest Grain Blend that King Arthur Flour sells, but being in Canada, the cost of shipping is prohibitive enough to make me come up with my own version. Add 1/2 to 2/3 cup to your favourite bread for extra crunch, flavour, and nutrition! I suggest replacing 2 tbsp of each cup of flour with the mixture as a starting point. I've also added some barley flakes and 7 grain cereal to my mix. Store in a tightly sealed container. Another way to use the mix is to make a "soaker", which you do by pouring 1 cup of hot water over 2/3 cup of the mix, and allowing it to soak overnight. Then add this to your bread mix, ensuring to subtract out the 1 cup of water and 2/3 cup of flour from the recipe you're working with.

Provided by Katzen

Categories     Breads

Time 5m

Yield 12 loaves, 144 serving(s)

Number Of Ingredients 10

1 cup rye flakes
1 cup wheat flakes
1 cup whole oat groats (also known as oat berries)
1 cup millet
1 cup barley (barley flakes, not barley) (optional)
1 cup seven-grain cereal (optional)
1/2 cup flax seed
1/2 cup poppy seed
1/2 cup sesame seeds
1/2 cup sunflower seeds

Steps:

  • Mix all ingredients together. Store in tightly sealed container.
  • To use, substitute mix flour, using 2 tbsp per 1 cup of flour. To use soaked (which will make it less crunchy, and more chewy), add 1 cup hot water to 2/3 cup of the mix, and allow to sit, covered overnight. Ensure when adding to your flour mix to subtract the water and mix from your recipe's water and flour.

HARVEST VEGETABLE MEDLEY



Harvest Vegetable Medley image

This recipe is from Vegetarian Times. Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese and broil in the oven.

Provided by Eat Your Vegetables

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 lb Brussels sprout, trimmed
1 butternut squash, halved and cut into chunks (1 1/2 lbs)
1 head cauliflower, cut into 2 inch florets (1 lb)
1 lb fingerling potato, halved
4 leeks, trimmed and quartered lengthwise (white part only)
1/2 lb baby carrots
1/2 lb baby parsnip, peeled and trimmed
24 garlic cloves, peeled and halved (2 heads)
3 garlic cloves, minced (1 T)
4 tablespoons olive oil
1 tablespoon fresh sage, chopped
24 fresh sage leaves
1 tablespoon fresh rosemary, chopped
2 small red bell peppers, quartered

Steps:

  • Adjust oven rack to lowest position. Preheat oven to 450.
  • Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
  • Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
  • Roast 25 minutes, tossing vegetables twice.
  • Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
  • Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.

Nutrition Facts : Calories 281.8, Fat 7.8, SaturatedFat 1.2, Sodium 85.3, Carbohydrate 51.6, Fiber 10.9, Sugar 11.5, Protein 7.3

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