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Food briefs: Utah women write grain cookbook
This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Cherie Schetselaar and Britney Rule, a mother-daughter team from Pleasant Grove, take the guesswork out of using whole grains in their new cookbook "Grain Crazy." The book includes recipes that use whole wheat, brown rice, spelt, kamut, flax, barley, buckwheat, teff, amaranth and other grains. The 138-page book has sections for quick yeast breads, lunch, snacks, sides, salads, entrees and desserts. For several years, Schetselaar, the mother of seven children, has experimented with grains and posted recipes on her blog: graincrazy.com. Rule, the mother of three, is a former editor and writer. The bookis available for $19.95 at Whole Foods stores and online on the publisher's website: familius.com/grain-crazy. There also is an e-book app.

'Duck Dynasty' stars encourage holiday safety

Before you deep-fry that Thanksgiving turkey, watch the safety video featuring two of America's favorite fowl experts: Si and Jase Robertson from "Duck Dynasty." The bearded men from this highly rated TV show teamed up with State Farm Insurance to reinforce the importance of being safe when deep-frying the holiday bird. The video, titled "Hang on a Minute with Jase and Si Robertson," can be seen at http://www.youtube.com/watch?v=5xPV27MxkF8.

Food and wine series at Martine

Martine is starting a monthly wine series that will feature three wine and tapas pairings from around the world. The first event is Dec. 4 and features Argiolas wines from the island of Sardinia, off the coast of Italy. Barb Wedig, a wine educator for Winebow, will talk about the unique varietals used in the winemaking process. In addition, Chef Tom Grant will create Sardinian-inspired dishes.

When • Wednesday, Dec. 4, 6 p.m.

Where • Martine, 22 E. 100 South, Salt Lake City; 801-363-9328

Cost • $25 for three plates; wine pairings an additional $25

Up next • Winemaker Arpod Molnar of Obsidian Ridge will host Jan. 30.

Free pie delivery for local heroes

Village Inn is honoring first responders who work on Thanksgiving, Christmas and New Year's Day by offering to deliver free pies to them and their colleagues. To nominate someone for the "Serving Those Who Serve Us" campaign, go online at villageinn.com/servingthosewhoserveus. Nominations will be accepted through 9 a.m. on Dec. 31.

Fry sauce is Utah's food gift to the country

Bottled pink fry sauce — specifically the one sold by Salt Lake City's Hires Big H — was selected to represent Utah in a new "50 States, 50 Food Gifts" listing. The condiment joins birch syrup from Alaska, tamales from Arizona, Key lime pie from Florida and bison from Wyoming on the list, published in the December issue of Food Network Magazine now on newsstands. "In this state, where there are fries, there's fry sauce," editors wrote about the Utah condiment, which was invented in the 1940s by the founder of Arctic Circle restaurant — a Hires competitor. Food Network editors say the list "highlights food gifts from all 50 states that anyone, anywhere will love — especially if they miss the taste of home." —

Sweet and spicy barley

1 tablespoon coconut oil

½ onion, chopped in thin slices

2 cloves of garlic, minced

¾ cup uncooked barley*

3 ¾ cups water

2 teaspoons salt

2 teaspoon thyme

1 to 1 ½ teaspoons chile powder**

1/3 cup uncooked brown rice

1 teaspoon honey

¾ cup coarsely chopped walnuts

2 cups fresh spinach

½ cup dried cranberries

In a medium saucepan, sauté onion and garlic in oil for 3 to 5 minutes or until soft.

Add barley and brown about 3 minutes, stirring continually.

Stir in water, salt, thyme, chile powder and brown rice.

Bring to a boil and cook for 2 minutes. Reduce heat and simmer for an additional 45-60 minutes until most of the water is absorbed and the grains are softened. (Don't stir too much or the rice will turn mushy.)

In a small skillet, heat honey and walnuts until lightly toasted, 3 to 4 minutes.

Remove from heat and cool slightly.

Then drain in a strainer. Cool completely.

Toss the grains with spinach and top with walnuts and cranberries.

Serve immediately.

*¼ cup of the barley can be replaced with quinoa, if desired.

**½ to 1 teaspoon finely chopped chipotle pepper may be used as a substitute; or added to the chile powder for those who like it extra spicy.

Servings • 6

Source: Grain Crazy

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