A Filling Meal

Gonna agree here... (4.00 / 3)

It works for other meals, why not breakfast?

And of course, every excuse I can get to eat emmer I'll take! :)

Maybe that'll be my thing starting next week - alternating brown rice & emmer for breakfast in the mornings...

"The essence of the independent mind lies not in what it thinks, but in how it thinks." - Christopher Hitchens

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by: JayinPortland @ Wed Jul 08, 2009 at 13:33:41 PM UTC

A Delicious Meal (4.00 / 4)

Almost every day I eat one of two Mark Bittman whole grain recipes for breakfast (plus an orange and maybe a tomato or two). I think they taste fantastic and I'm usually full until lunchtime, or longer. Here they are: the coconut oat pilaf in particular is amazing. I also make the wheatberries with scallions. If the link doesn't work, google "Bittman Your Morning Pizza":

http://query.nytimes.com/gst/f...

Be sure to wash the grains thoroughly; I think they taste better that way. And you can make a batch and just reheat or nuke as needed.

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by: tristero @ Wed Jul 08, 2009 at 14:44:38 PM UTC

wow...I'm gonna try that (4.00 / 4)

I've been eating oatmeal or whole wheat bread with a little peanut butter.

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by: LeeN @ Wed Jul 08, 2009 at 15:04:22 PM UTC

The power of porridge (and whole grains) (4.00 / 6)

About 1/3 of my breakfasts are a porridge that I start in the slow cooker the night before (for the first day of eating it, anyway, making several servings that are reheated by microwave on subsequent mornings).  I combine whole wheat berries (locally grown by Full Belly or Massa Organics), steel cut oats, a little bit of polenta, and various other whole grains as I feel like.  I add a good amount of water, then I hook up the slow cooker to run for about 4 hours over night (I use a suitably-rated timer switch).

The next morning I add chopped dried fruit, various rolled grains (rolled oats, rolled rye, etc.), and some sweetener, stir it, and let it sit for 20 minutes or so to soften the rolled grains and fruit.  I serve it topped with chopped walnuts and possibly apple butter.

I find that on porridge days I'm also less hungry through the morning and have a good amount of energy.

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by: mental_masala @ Wed Jul 08, 2009 at 15:20:19 PM UTC

Brown Sugar is just white sugar with (4.00 / 2)

molasses sprayed on it.  Even worse is "Sugar in the Raw", it's just PWD (pure white death) crystallized to look like a raw unprocessed sugar.  

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by: OrganicGeorge @ Wed Jul 08, 2009 at 15:34:25 PM UTC

Do they have to label the brown sugar (4.00 / 1)

that it is sprayed? Is the "sugar in the raw" the stuff you generally see in restaurants?

This is my personal fav sugar:

http://www.altereco-usa.com/ma...

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by: nycstray @ Wed Jul 08, 2009 at 16:32:18 PM UTC

[ Parent ]

No label required for brown sugar since (4.00 / 1)

there is a standard of identity for the product.
http://en.wikipedia.org/wiki/S...

Yep Sugar In The Raw is the stuff in restaurants.

Surprise-Surprise-Surprise

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by: OrganicGeorge @ Wed Jul 08, 2009 at 19:13:10 PM UTC

The hummus option. (4.00 / 2)

I'm still playing with chickpea flour, and I recently tried a hummus recipe that I like very much. An entire batch is about 600 calories, much of which is from the olive oil and tahini. I don't think I could eat an entire batch, but leftovers microwave well. As breakfast or a hot side dish, it is tastier than my mother's mashed potatoes and much better for me.

This could go in your recipe file as Count's Hummus, but at Bob's Red Mill it is known as

Clyde's Hummus

2-1/2 cups water
2 or 3 garlic cloves, minced
1/4 tsp. cumin, ground
1/4 tsp. tabasco sauce
1/4 tsp. sea salt
Juice of one lemon
1/4 cup tahini (sesame seed paste)
2 Tbsp. olive oil

3/4 cup garbanzo bean flour

Pour 1/2 cup of water in a 2 qt. sauce pan. Add all the ingredients except the garbanzo bean flour. Whisk in the garbanzo bean flour to make a paste.

Whisk in slowly the remaining water. Bring to a boil over medium heat, stirring occasionally. Continue stirring and simmer for 3 minutes. Remove from heat, cover and cool.

I'm eager to try variations. You might think the recipe as is tastes a little bland, but it's easy to jazz up. My chickpea flour is $2.49/2 lbs, which must be at least 6 cups, so the recipe is pretty economical, even with the tahini. I reserve special affection for recipes that are delicious, cheap, easy, filling, and easy to vary.

(LeeN, ya gotta try this.)

NUTRITIONAL INFORMATION
Makes about 6 servings.
Serving Size: 1 Serving (139g)

Calories 100, Calories from Fat 45, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 590 mg, Total Carbohydrates 9 g, Dietary Fiber 2 g, Sugars 0 g, Protein 3 g.

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by: count @ Thu Jul 09, 2009 at 06:49:29 AM UTC

Its Lee,,Thanks (4.00 / 3)

and I will try this. I ALWAYS have chick pea flour on hand these days.One variation to hummus is sun dried tomatoes...

Whose chick pea flour did you use?

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by: LeeN @ Thu Jul 09, 2009 at 11:12:48 AM UTC

[ Parent ]

The one from the Punjabi grocer. (4.00 / 2)

I still haven't found the Bob's Red Mill one, but your rec is what sent me to their website.

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by: count @ Thu Jul 09, 2009 at 12:09:22 PM UTC

[ Parent ]

where are you physically? (4.00 / 3)

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by: LeeN @ Thu Jul 09, 2009 at 12:27:35 PM UTC

[ Parent ]

Baltimore. (4.00 / 2)

Interesting question. We in eastern cities apparently have good access to Indian grocers. What is the situation of you folks in other places?

I didn't mean to imply that Bob's Red Mill chickpea flour is hard to find here, I only mean that so far, I haven't looked for it outside my nesighborhood.

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by: count @ Thu Jul 09, 2009 at 14:03:03 PM UTC

[ Parent ]

Wow (4.00 / 1)

I'm just impressed that you're still eating the millet. Yuck.

Any additional serving suggestions?

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by: darya @ Thu Jul 09, 2009 at 15:16:41 PM UTC