Tonight's dinner - ready?

[vraiblonde]

Monello made Kushari, which is an Egyptian dish, but he twisted it to use his new impulse purchase grain: khorasan wheat (Kamut). So it was whole wheat penne, Kamut, he skipped the lentils, but then it gets a tomato sauce with garlic and onion.

Delicious.

So there's your new hippie weirdo grain: Kamut. It's wheat grain; raw it looks like small popcorn; cooked it's more like large brown rice with more bite. He bought a large package of it and I see us using it up fairly quickly.

 

[Larry Gude]

khorasan...

So, the bombing didn't work and they are here...

 

[lucky_bee]

Monello made Kushari, which is an Egyptian dish, but he twisted it to use his new impulse purchase grain: khorasan wheat (Kamut). So it was whole wheat penne, Kamut, he skipped the lentils, but then it gets a tomato sauce with garlic and onion.

Delicious.

So there's your new hippie weirdo grain: Kamut. It's wheat grain; raw it looks like small popcorn; cooked it's more like large brown rice with more bite. He bought a large package of it and I see us using it up fairly quickly.

I've never heard of Kamut before. I wasn't one to jump on the quinoa wagon, I think I've only tried it once when someone made it for me but mostly bc I do the low carb thing. What does Kamut offer as far as nutritional value in comparison to other grains like quinoa or whole-grain rice?

 

[migtig]

We eat khorasan wheat quite frequently. Lucky bee, it's an ancient wheat that came out of Persia from what I understand. It is higher in protein, and is known for it's anti-oxidant quality, as compared to most grains. It's great for meat free dishes. It has kind of nutty buttery taste with less of the bitter taste that some "healthy" grains have.

However, this is not something meant for someone who has jumped on the fad of being gluten free.

It's perfect for someone who is trying to lower carb intake. They call it the high energy grain, because of the amount of lipids versus carbs.

*Kamut* is just a name brand - like *Uncle Ben's*.

 

[lucky_bee]

We eat khorasan wheat quite frequently. Lucky bee, it's an ancient wheat that came out of Persia from what I understand. It is higher in protein, and is known for it's anti-oxidant quality, as compared to most grains. It's great for meat free dishes. It has kind of nutty buttery taste with less of the bitter taste that some "healthy" grains have.

However, this is not something meant for someone who has jumped on the fad of being gluten free.

It's perfect for someone who is trying to lower carb intake. They call it the high energy grain, because of the amount of lipids versus carbs.

*Kamut* is just a name brand - like *Uncle Ben's*.

That actually sounds really good. I could care less about the gluten free stuff but this sounds like a good sub when I'm itching for a rice-like side or even meal.

Sounds like Monello and Vrai served it with a tomato sauce over it. Are there other typical favorite ways to serve it? Any tricks to getting it to turn out perfect?

 

[Roman]

Where do you get this stuff?

 

[migtig]

That actually sounds really good. I could care less about the gluten free stuff but this sounds like a good sub when I'm itching for a rice-like side or even meal.

Sounds like Monello and Vrai served it with a tomato sauce over it. Are there other typical favorite ways to serve it? Any tricks to getting it to turn out perfect?

The thing is, you can do anything with it - treat it like risotto, bake it, fry it, stuff it. You cook it very similarly to rice or even pasta - but it takes longer. Pot of liquid (broth, sauce, water) and bring it to boil - add your wheat and cook for about 30 - 45 minutes. Sounds weird when I type it out, but you will just know when it's done.

I think one of the better things was mixing it with chopped up veggies and frying it like a fat pancake with a dipping sauce. It holds up well.

Another thing is to really treat it like risotto and make it like that and then topping grilled eggplant/squash/zucchini with it.

Or, on my list this week is to make stuffed peppers - mix the wheat with cream cheese, cooked mushrooms and cooked onions. Bake and top with goat cheese.

I'll see if I can find my last recipe.

 

[Monello]

Where do you get this stuff?

The Good Earth in Leo'town.

 

[migtig]

Where do you get this stuff?

I'm a foodie so I hear about things and order them online and then go from there. However, I have seen this in the regular grocery store, Shoppers, - in the "natural" food section I call it the "healthy section" in the "Bob's Red Mill" grouping of grains and pastas.

 

[lucky_bee]

The thing is, you can do anything with it - treat it like risotto, bake it, fry it, stuff it. You cook it very similarly to rice or even pasta - but it takes longer. Pot of liquid (broth, sauce, water) and bring it to boil - add your wheat and cook for about 30 - 45 minutes. Sounds weird when I type it out, but you will just know when it's done.

I think one of the better things was mixing it with chopped up veggies and frying it like a fat pancake with a dipping sauce. It holds up well.

Another thing is to really treat it like risotto and make it like that and then topping grilled eggplant/squash/zucchini with it.

Or, on my list this week is to make stuffed peppers - mix the wheat with cream cheese, cooked mushrooms and cooked onions. Bake and top with goat cheese.

I'll see if I can find my last recipe.

oooh thanks!

that helps knowing to treat it similarly to risotto. I can handle that.

And please share that stuffed peppers recipe Sounds like the perfect way to introduce myself to it!

 

[Monello]

We made this without the lentils. We didn't measure the tomatoes, just added it till it looked like enough.

Kamut® Kushari

• 1 cup Organic Kamut® Berries
• 1 cup Lentils
• 1 cup Whole Grain Elbow Macaroni
• Water as needed
• 4 medium Onions, halved & thinly sliced
• 1/4 cup Olive Oil
• 4 Garlic cloves, chopped
• 1 tsp ground Cumin
• 1/2 tsp Red Pepper Flakes
• 29 oz canned Tomato Puree
• Salt & Pepper to taste

Directions
Step 1
Soak Kamut® berries in water overnight. Drain and rise berries.
Step 2
Place Kamut® berries and 3 cups water in a pot on bring to a boil. Cover and reduce heat to low. Simmer until soft, about 1 hour. Drain off excess water.
Step 3
Rinse lentils and place in a pot with 3 cups of water. Cover and bring to a boil. Let boil for 2 – 3 minutes then reduce heat to low and simmer until tender, about 25 – 30 minutes. Drain off excess water.
Step 4
Cook macaroni in plenty of boiling salted water until tender, about 6 – 7 minutes. Drain.
Step 5
While grains are cooking, prepare onions and tomato sauce.
Heat oil in a pan to medium-high and cook sliced onions until brown and crispy, about 10 minutes. Remove from pan and drain on paper towels. Season with salt.
Step 6
In the same pan, add garlic, cumin and red pepper flakes and cook until fragrant, about 2 minutes. Add tomato puree and cook until heated through. Season with salt and pepper.
Step 7
To serve, combine cooked Kamut® , lentils and macaroni. Top with tomato sauce and crispy onions.
Makes 8 servings.

http://blog.bobsredmill.com/recipes/meatless-mondays-kamut-kushari/

 

[Monello]

Per 1/4 cup

Protein - 6 grams
Fiber - 5 grams
Fat - 1 gram
Carbs - 28 grams

 

[migtig]

I'll see if I can find my last recipe.

My husband actually loved this one, I admit I was surprised.

1 cup khorasan wheat

4 ounce Halloumi cheese

Basil

Mint

Shallot

Tomato

1 tablespoon red wine vinegar

2 teaspoons honey

8 ounces cut up watermelon

2 tablespoons olive oil

S&P

Bring a bot of salted water to boiling. Add the wheat and cook 30 minutes or until tender. Drain and rinse under cool water. Peel and thinly slice the shallot. Cut the tomato into wedges. Discard the bail and mint stems and set the leaves aside. Cut the Halloumi into two slices. Cook the Halloumi in medium hot pan 1-2 minutes per side. Mix the vinegar, olive oil, and honey together for dressing with S&P to taste. Add the dressing to the cooked wheat. In a seperate bowl, mix together the herbs, shallot, tomato and watermelon. Divide the wheat between two plates, divide the tomato/watermelon between two plate and top each plate with the seared Halloumi.

 

[migtig]

And please share that stuffed peppers recipe Sounds like the perfect way to introduce myself to it!

2 cups assorted sliced mushrooms

4 large peppers

1 diced red onion

1/2 cup cream cheese

2 cups K. wheat

1/2 cup goat cheese

1/2 teaspoon olive oil

1 teaspoon chopped rosemary

S&P

Cook wheat until al dente. Saute onion, mushrooms and rosemary in olive oil until carmelized. Add in cream cheese and incorporate. Add in wheat and incorporate. S&P to taste. Stuff peppers. Bake at 350 degrees for 45 minutes to 1 hour (until peppers are tender). Crumble goat cheese on top.

I actually wish I had the time to make this tonight now.

 

[lucky_bee]

2 cups assorted sliced mushrooms

4 large peppers

1 diced red onion

1/2 cup cream cheese

2 cups K. wheat

1/2 cup goat cheese

1/2 teaspoon olive oil

1 teaspoon chopped rosemary

S&P

Cook wheat until al dente. Saute onion, mushrooms and rosemary in olive oil until carmelized. Add in cream cheese and incorporate. Add in wheat and incorporate. S&P to taste. Stuff peppers. Bake at 350 degrees for 45 minutes to 1 hour (until peppers are tender). Crumble goat cheese on top.

I actually wish I had the time to make this tonight now.

Both those sound delicious saving these now and K. wheat has been added to the grocery list!

 

[libertytyranny]

The bobs red mill version can be found at big lots. They actually have a fairly large selection of bobs red mill there. I have seen kamut, quinoa, amaranth, spelt and millet in there

 

[Pete]

The bobs red mill version can be found at big lots. They actually have a fairly large selection of bobs red mill there. I have seen kamut, quinoa, amaranth, spelt and millet in there

Sounds like a feed store.

 

[Larry Gude]

Y'ah ever have one of them nights when there are several perfectly good options, including decent leftovers and you're hungry as hell but can't make up your mind, cook, leftovers, go out, and then, there it is, on the middle shelf, the answer to more than one of life's problems, #### it:

Beer

 

[mAlice]

Corn chowder and Johnny cake.

 

[Bann]

Quickie dinner: Kielbasa, browned in the electric skillet, mac & cheese (boxed, but doctored up) steamed broccoli.