Betty Crocker Whole Grains: Easy Everyday Recipes Review

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(More customer reviews)I was curious to see what a cookbook aimed at everyday cooking with whole grains by normal folks who don't necessarily think of themselves as cooks would provide. Most of the books I've tried before now have definitely been for more adventurous cooks.
Many recipes in the Betty Crocker book use convenience products to make things easy on the cook who doesn't know whole wheat from cracked wheat. For example, the 'nutty silver dollar pancakes' use Wheaties cereal and Bisquick. However, other recipes do give you the chance to try out those whole grains you do manage to find in your travels through the grocery store aisles.
My one reservation here, however, is how the book's authors choose to define 'healthy.' For example, one of the reasons whole grains are better for us than processed grains is that they break down into sugars more slowly, resulting in more even blood sugar levels. So adding an entire jar of marshmallow creme to some popcorn and Chex cereal to make a snack would seem to obviate that healthful aspect of whole grains---yet the tip below the recipe lauds this snack specifically for its healthful nature. That seems a tad contradictory, and there are quite a few other recipes in this book that rely on relatively high sugar content to add flavor. On the other hand, at least they have moderated the saturated fat content.
I do have to hand it to them, though---the flavors of these recipes are consistently delightful. There's a gingered chicken over rice recipe that's just wonderful, and I'm not a big chicken fan. I've really enjoyed a sausage and vegetable skillet dish from here, and a slow cooker rice-and-veggies dish. So while some of these recipes do compromise a little on the sugar content, they definitely deliver on the flavor end of things. If you're having trouble convincing yourself to make the switch to whole grains, that might be a worthwhile tradeoff for you.

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With this cookbook, the experts at Betty Crocker make it easy for you to include the goodness of whole grains in your family's favorite meals. You'll discover 140 delicious whole grain recipes for every meal of the day—including on-the-go snacks, convenient slow-cooker recipes, and super-fast 30-minute dishes—plus cooking tips and information on the different kinds of whole grains available, authoritative advice on the health benefits of whole grains, and 50 beautiful color photos.

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Nutrilicious: Food for Thought and Whole Health Review

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(More customer reviews)The recipes in this book are so far very yummy. It has nice stories too. It has many ways to incorporate many whole grains that are not known to many people, but are extremely good tasting and nutritious. I already eat a lot of whole foods/grains, but this gave me more ideas on how to use them and more to choose from!
I am a vegetarian, and have been for over 16 years. I do not think fish is a vegetable. Neither does Mrs. Rothschild. She gives about 3 recipes with fish for those times when you may have guests over. She does this as almost an aside. I would never cook fish in my house, but that doesn't mean most readers wouldn't. The other reviewer just seemed plain closed-minded to me. This is a great book!

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Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone Review

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(More customer reviews)Lorna Sass has a great track record as a writer of user-friendly, clear cookbooks full of tasty recipes. (Her WHOLE GRAINS EVERY DAY, EVERY WAY won a James Beard Award in 2007).
But most people think you have to slave over the proverbial hot stove to have whole grains in your diet. This book proves on every page that it just ain't so. Quick-cooking whole grains mean that dinner (or breakfast or lunch) can be on the table in a half hour or less. The titles of the dishes are enticing: Quinoa Paella With Chicken and Chorizo, Buckwheat With Cheddar and Pickled Jalapenos, Barley Cioppino, Lemon Poppy Seed Scones.
And if the idea of "healthy eating" strikes you as self-denying, turn to Lorna's recipe for Banana Coconut Pie. Her presentation is crystal-clear; the recipe directions are easy to follow and helpful; the book's layout makes the cooking easier.
If you've only just escaped from the world of white bread and processed foods, a wide-eyed wanderer in the world of whole grains, this cookbook makes it simple to get the best, freshest, and most nourishing products.
Even if you're not a busy person, this book will get satisfying and delicious food on the table in a flash. Now I'm going to stare happily at the photograph of Squash Bisque with Curried Popcorn -- had it for dinner last night!

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Bring whole grains to the table in a flash. We all know that we should be eating more whole grains, an essential foundation of any healthy diet. Making this goal a reality can be a challenge, though, especially on a weeknight. In Whole Grains for Busy People, Lorna Sass, author of the James Beard Award–winning book Whole Grains Every Day, Every Way, shows us how to do it—deliciously.Lorna shares 125 tempting recipes that focus exclusively on quick-cooking whole grains—those that take 30 minutes or less to cook—and on the array of whole-grain products that are now easily found in grocery stores, from tortillas to pastas. Boost the nutrition of any meal with tasty, flavor-packed dishes such as Oat-Crusted Turkey Cutlets with Gingered Cranberry Relish; Barley with Mushrooms, Beef, and Dill Sour Cream; and Bulgur Salad with Tuna, Olives, and Feta. Even sweets get a healthy makeover with whole-grain ingredients so that anyone can feel good about indulging in treats such as Orange-Scented Chocolate Chip Cookies, Peach Blueberry Crumble, or Chocolate Pudding Pie. Lorna guides readers through every step of cooking with whole grains, from reading the labels and selecting the best whole-grain products to using techniques that bring out the maximum flavors in the recipes. Rounded out with whole-grain quick-reference charts, advice on building a well-stocked pantry, suggestions for recipe variations, and a full-color photo insert, Whole Grains for Busy People is the only book home cooks need to make over their family's diet—without spending their entire lives in the kitchen.

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The New Laurel's Kitchen Review

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(More customer reviews)I first encountered Laurel, Carol et al. in 1985, after reading and being impressed by Diet For A Small Planet but feeling constrained by the narrowness of protein complementarity as it was then understood. I had been told by my doctor to lose the fifty pounds I had gained with my first pregnancy or she wouldn't be around to help me with a second one. A vegetarian friend suggested I try changing the way our family ate. Since I did then and still do love to cook, I was ready and willing to make whatever changes might be necessary. Laurel's Kitchen was a light in the darkness for me. The recipes were fun to make and best of all, they tasted great. My formerly meat and potatoes or nothing Irishman husband took to our new way of eating with real enjoyment. I took great heart from the philosophical musings that began the book and were interspersed with the recipes. When the second edition came out, in 1986, I was fifty pounds lighter and beginning a pregnancy as a well-nourished lacto-ovo vegetarian. My 11 pound son's birth left me two pounds lighter than I had been at his conception. I have gone through 3 copies of the 1986 edition, and have memorized (with our own personal modifications) all our favorite recipes, which have become family classics. I have never regained the weight I lost fourteen years ago and am in my twenty-fifth year of teaching high school history. My husband and our two teen-agers are healthy, slim and energetic. My daughter, at 16, takes a lot of static from well-meaning "friends" about her vegetarian diet, but she remains committed but never censorious of others' eating habits. We are happy with our choice and eternally grateful for the wit, wisdom and just plain good eating to be found in Laurel's Kitchen. As Carol states,"Laurel didn't believe just in cooking vegetarian...it had to taste good."

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The New Laurel's Kitchen includes plenty of simple, beat-the-clock recipes - who doesn't need them? But it refuses to blur the distinction between natural foods and fast foods. If you need forty-five minutes to bake a potato or cook brown rice, fine. That's good, solid wind-down time, precious in today's hurried world: time to cut up green beans, or prepare a cauliflower curry; time for the children to dry the lettuce and help make an Appley Bread Pudding. Laurel's kitchen has its own pace - a human pace, that lets other things happen besides just dinner.Good health is the first concern here, and foods that support it are rendered irresistible: dishes like Mushrooms Petaluma, Poppyseed Noodles, Lazy Pirogi, and Sebastapol Pizza. These are well-tested and innately manageable recipes, homespun, but with a generous splash of the sophistication that has swept the food world in recent years.

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The Complete Idiot's Guide to High-Fiber Cooking Review

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(More customer reviews)All I ever want in a cookbook is fast and easy recipes with ingredients that I do NOT have to hunt for all over hell and creation. I LOVE unique and interesting foods, but sometimes you just want a book of simple recipes that you can whip together. And by whip I mean reach into your fridge and cabinets, find what you need and cook it, all under 20 minutes. Most of the recipes in this book fit that bill. The ones that don't, they just take longer than 30 minutes, but still have great ingredients.
I grabbed this book at a bookstore because I was having an impatient day and it had the most appealing recipes that did not read like a "Best of Emeril Lagasse" cookbook. (And I do love me some Emeril recipes!) What I saw looked like ingredients I can get at my local, rural grocery store. I don't want to have to make a 90 minute trip into the city for ingredients that need to be used within 4 days or they spoil. That's a special weekend menu idea, not an everyday thing.
With all of that said, this book is lovely. It's broken down into parts like an Intro, breakfast and brunch, snacks and beverages, lunch, dinner, sides, and desserts. Those sections are further broken down into chapters. For example, in Breakfast and Brunch, you've got Hot and Cold Cereals, Muffins/Scones and Griddle Cakes, and Eggs/Omelets and Frittatas. Snacks and Beverages has Dips and Spreads, Appetizers, Nibbles and Trail Mixes, and Smoothies and Shakes.
Further, I am a BIG fan of natural ingredients. No fake sugar, no margarine. I want real butter, real sugar....all in moderation. Several other cookbooks that appealed to my other requirements failed in the no-fake-food department. I REFUSE to use Splenda in my cooking. So, if you're not shy about real food, you'll be all set here. As far as calorie count goes...it ranges from around 100/150 up to 700 or so for the dinner recipes. Its mixed well, so you can skip the really high ones and still be getting your money's worth.
The soups sound yummy, I can't wait to try them.
I think this book is a great investment. I have no regrets paying a little more in a bookstore for it. I can't wait to try some of the recipes.

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Get healthy with fiber, without sacrificing taste. Research shows that a high-fiber diet may help prevent cancer, heart disease, diabetes, digestive disorders, and other serious ailments. In this guide, readers will discover types of fiber and what foods are highest in them, recipes for delicious high-fiber breakfasts, lunches, dinners, snacks, and desserts, tips on how to put fiber into foods that arenÂ't high in fiber, and more. •The New England Journal of Medicine reports that diabetic patients who included 50 grams of fiber in their daily diet lowered their glucose levels by 10 percent •Research has proven that increasing the amount of fiber can help people lose weight •A higher fiber diet reduces cholesterol levels

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Feeding the Whole Family: Cooking with Whole Foods Review

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(More customer reviews)I have the first edition of this cookbook and it rates up there with my 5 most used cookbooks. I have bought multiple copies and given them as gifts to friends and family members. I cook primarily whole foods for my family, which in common terms means that I cook from scratch about 18-20 of our 21 weekly meals. Many of these recipes can be made quickly (30 minutes) with some planning.
The author gives wonderful advice for cooking beans, basic recipes for various grains and family favorite sauces. Most of the soup recipes are staples in our house. The introduction of 'new' and different grains...millet, quinoa, buckwheat...is a great way to add variety to your family's diet and most are quick and easy to make. Our culture eats far too much wheat and making some wheat-free meals is a welcome change in most families.
If I had just 1 box of books I could keep, this would be one of the books I would be sure made its way into the box.

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The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains Review

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(More customer reviews)I got this book the day it came out and I've probably used it twice. I'm of the feeling that you can't have enough recipes which make use of whole grains, especially the less common ones like quinoa, amaranth and farro. Yet when I feel like cooking whole grains, I find myself reaching for Rebecca Wood's "The Splendid Grain," which has, to my taste, better info and recipes and a much better layout. Don't get me wrong, I've liked what I've cooked from this book, but don't find it all that inspiring. As an example, the quinoa paella is quite good, but the recipe calls for fresh artichokes, which makes this dish affordable only during the very short artichoke season. No mention of whether you can substitute canned artichokes successfully. For the record, I did, and they tasted, well, canned, of course. I would have liked an alternative. In general, the recipes are rather complicated for the results, whereas in the Splendid Grain, they are far simpler and more varied. Also, this book is small and impossible to keep open during cooking, plus the recipes are on multiple pages. It's clear that cost was an issue and someone (publisher?) decided that pictures were more important than an easy-to-use layout. I'm happy to have this in my kitchen, but it feels like someone rushed this out and cut corners. I wanted to like it more than I actually do. Recommended, but not as a first choice for whole grain cooking.

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From whole wheat, oats, and rice to farro, barley, and quinoa, no grain is left unturned in this compendium of more than 75 healthful recipes. There's a tasty dish for every meal of the day: Quick Skillet Flatbreads made with millet or teff for breakfast, or a hearty dinner entre of lamb and rye berries braised in red wine. Even desserts get the whole-grain touch with such sweets as Chocolate-Chunk Buckwheat Cookies. A source list helps find the more unusual grains and a glossary describes each one in detail. The New Whole Grains Cookbook makes it easy to eat your grains and love them, too.

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Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking Review

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(More customer reviews)There are plenty of new products coming out to meet the demand of folks now eager to try the natural food movement, but it's hard to know how to use them well. Amaranth flour, buckwheat flour, brown rice syrup? Simply trying to substitute them into your favorite recipes rarely works--you need to know how to use them to their own best advantage, and that takes time, effort, and plenty of practice to work out.
Luckily, Heidi Swanson decided to start that process for us.
"Super Natural Cooking" is packed with information on how to best store, handle, and use all of the wonderful ingredients you'll find. You'll find out which all-natural sweeteners have a surprisingly low glycemic index, making them appropriate for diabetics and those worried about their blood sugar or carbohydrate intake. You'll learn how much of those exotic flours you can substitute, which recipe-types they work best in, and how to make sure their different characteristics don't cause your recipes to fail.
The recipes from this book more than prove Ms. Swanson's skill in the creative kitchen. One of the surest signs I've found of a brilliant cook over the years is the ability to take a few, often mild ingredients and turn them into something that is more than the sum of its parts--a wholly new and complex flavor. This she does easily with such recipes as a luscious fig spread that includes a bit of honey, lemon juice and black pepper. Then there's a curry noodle pot that yields new tastes in every delicious bite. I feared the seed-topped amaranth biscuits would be unduly heavy after feeling the texture of the dough, but they came out tender and wonderful, with an elusively delicious flavor I can only attribute to the amaranth flour. Each recipe came out perfectly without any alteration on our part; the directions were simple, clear, and without error.
The book even makes a beautiful gift, as it's filled with Ms. Swanson's own food photography--and believe me, these photographs will make you hungry!

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Bob's Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day Review

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(More customer reviews)I'm really liking this book. I always start my "whole grain cookbooks reviews" with a statement that I live about 5 minutes from the Bob's Red Mill headquarters and their amazing bulk section, so it doesn't come as a surprise that this book is on my bookshelf. I bought it alongside Bob's Red Mill Baking Book but this definitely gets more use.
It has a good combination of vegetarian/vegan and meat recipes. I recently decided to become "at-home" vegetarian (I know it's sort of tongue-in-a-cheek kind of deal but... I'm not buying and cooking with meat at home, but I still eat meat outside the house) and this book has been an awesome help with its inventive recipes. Lately, I've been focusing on the whole grain salads (Basmati Vegetable Salad with Fragrant Vinaigrette is spectacular) and soups (Kasha Purifying Soup is my favorite so far). I've tried multiple other recipes, and each turned out tasty.
I wasn't very succesful with the recipes from the "Sweets" section, though, but I've only tried 2 so far, so I'm not giving up on it just yet.


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If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours, and other mouth-watering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans, and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect.The unique, family-owned mill has been in the business of producing healthy whole-grain products for over 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill product quality, product diversity, and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.

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Whole Grains Every Day, Every Way Review

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(More customer reviews)Lorna Sass's latest book, "Whole Grains Every Day, Every Way" is a real winner! I was privileged to test a few of Ms. Sass's recipes and was impressed with their robust flavors, aromas, and textures. Some folks are turned off by the idea that a recipe is "healthy," thinking that it means bland flavors and straw-like textures (haven't we all encountered *those* recipes?). Not so here! These recipes will find a home in any good cook's recipe collection.
As in all of her previous books, Ms. Sass has a unique, almost minimalist approach to seasoning. She pares down the lengthy ingredient lists of many ethnic recipes and uses just a few of a cuisine's defining herbs and spices to create deep, complex, and extremely satisfying flavors. Her taste buds are right on target. Some examples of her on-the-mark flavoring techniques are found in Thai Curried Chicken Soup with Brown Jasmine Rice, which has become a staple at our house, as have her Oat and Turkey Soup with Tex-Mex Flavors and her Ethiopian Chicken Stew with Teff Polenta.
Her Roasted Brown Rice Pilaf with Leeks incorporates an interesting method for making a very flavorful and versatile pilaf -- using only 4 ingredients. That's hard to beat!
Ms. Sass's delicious desserts are too numerous to mention. One our favorites is Brown Basmati Rice Pudding Custard. It is so fragrant and delicious that it satisfies diners who love custards and flans, and also those who love rice pudding at the same time. Her Biscotti were lighter than many I've had and beautifully crunchy without being teeth-shattering.
This is a book that will rise to the top of my "Favorites" in my cookbook list.

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Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More Review

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(More customer reviews)I've enjoyed everything I've tried from this book so far. There are a lot of interesting combinations of Mediterranean flavors to try. The recipes strike a nice balance between being fully detailed, so that you can follow them exactly if you wish, and being adaptable, so that you can take the inspiration provided and adapt it to your tastes and supplies.
This is a very good-looking book, with nice page layout and lovely photographs.
I love that the recipes, including the baked goods, all use 100% whole grains--no hidden white flour.


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366 Delicious Ways to Cook Rice, Beans, and Grains Review

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(More customer reviews)This is one of the best cookbooks I own (and I own a lot of them). Chesman starts out the book by going through everything you really need to know about legumes, rice and grains -- the different types, how each should be bought, stored and used, what each is good for, what each tastes and feels like in the mouth, etc. Her shopping and storing tips are worth the price of the book alone, but the recipes take it into the realm of the sublime. The book is well organized by broad chapter, e.g., beans, or rice & beans, with a clear listing of the recipes in each chapter and then the recipes themselves. Each recipe opens with a brief description of the dish or a positive feature about it and is then followed by a very clear list of ingredients and cooking instructions that are almost impossible to mess up. Chesman also gives nutritional content info including the overall protein, fat, sodium, and fiber of each dish, as well as the percentage of calories from fat. Most of the dishes are, or can very easily be, vegetarian, but she gives instructions on how to add meat and make certain dishes more traditional, such as adding salt pork to boston baked beans. She also gives alternatives such as turkey bacon for some dishes, so that the recipes can be adapted for vegans, non-vegan vegetarians, non red-meat eaters, etc. So far I have made Mediterranean White Bean Soup with Fennel, Pasta with Broccoli Rabe and Chickpeas, and Brown Rice and Lentils. All have been unbelievably great and really easy. The dishes freeze well so busy people can make a lot and freeze them in single-serving bowls, or have a party and feed a lot of friends or family without a lot of work.
This book has a lot of great ways to add vegetables and protein to one's diet and get a lot of flavor without a lot of fat. All cookbooks should be this great. I can't recommend it highly enough.

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Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline.American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as: * Spicy Vegetable Couscous * Pesto Pasta with Cranberry Beans * Smoky Black Bean Burritos * Jamaican-Style Rice and PeasThis wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious. * Recipes are high in flavor, low in fat. * Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium. * Vegetarian dishes dominate the collection,but healthful variations include salmon, shrimp, and chicken.

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Bob's Red Mill Flour, Organic Whole Wheat Pastry, 5-Pound (Pack of 4) Review

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(More customer reviews)For pastry type baking, pie crust, fluffy pancakes, brownies, etc. this is a really nice flour. It works well with any recipe calling for baking powder and/or soda since it is very light. No need to mix whole wheat and white, just use this 100% stone ground flour. The yogurt pancakes on the bag are terrific.

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Bob's Red Mill Corn Grits (Polenta), 24-Ounce (Pack of 4) Review

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(More customer reviews)Apparently the other reviewer for this product has his underwear in a wad about the price - I don't think the other reviewer even tasted this product! Yes, Bob's Red Mill products aren't cheap, but the company fills a very unique niche (Gluten-free products, unusual flours, etc.) and I'm willing to pay the price to keep the company from disappearing. Plus, every product from Bob's Red Mill that I've ever tried has been superior, including these grits!
Now about the grits - as a native Southerner, I've eaten grits all my life but I'd never had a yellow, coarsely ground corn grit before I tried Bob's. From the moment my family tried these grits about two years ago, we've eaten no other grits. We cook these grits every weekend, usually Saturday and Sunday mornings. Oh, we've tried a few regional products (Lakeside yellow grits are good, too, and more finely ground), but just not as good as Bob's. I like the more coarse grind of this product, and the flavor is exceptional. The corn flavor comes through, but not in an overpowering way - not to sound like a geek foodie, but Bob's yellow grits have a fantastic taste and mouthfeel. It's hard to explain, but I recommend you try them. If you're not sure you want to bite off a multi-box purchase via Amazon, then check your local grocery store (Publix in the Southeast carries Bob's) as do many organic/gourmet grocers.
Oh, and never follow the directions on a bag or box of grits - that's the reason non-Southerners think grits are nasty, because they make them without the necessary amounts of butter, salt and milk or cream. Also, these are not quick cook grits, so it will take about 20 minutes from the time the water boils to achieve smooth, cooked grits. To feed four people (assuming you also have pancakes and a meat for breakfast), use three cups water brought to a boil, then gently shake about 2/3 cup of grits into the water. Once the water/grits combo comes to a boil, immediately lower the heat to simmer and stir frequently. [A note about lumps: if you don't stir often enough, you get lumps; if you dump the grits in, rather than shaking them in slowly, you get lumps.] Add about two or three tablespoons of butter, then an unholy amount of salt. I'm afraid to measure how much salt we actually use (we salt to taste as we cook), but I would guess we use two or more teaspoons of salt. To avoid oversalting, start with one teaspoon of salt, taste when you're almost almost done, then add salt to taste. Depending on how thick you like your grits, add additional water (we prefer to use 1% milk) to thin them out a bit. You can also add crispy bacon or country ham to your final product for flavor.
Any Southerner can tell you that grits left in a pot to cool become polenta... so go ahead, and impress your Yankee and West Coast friends by "grilling up" leftover slices of your breakfast for dinner. Remember, the Americas introduced corn to Europe (including Italy), so grits came first.

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