We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
Wheatberries are simmered with dried apples, toasted nuts and steel-cut oats creating a rustic porridge-style dish that will keep you full all morning.
2 people made this
- 120ml water
- 80ml wheatberries (see note)
- 1 teaspoon butter
- 235g pinhead oats (see note)
- 40g chopped pecans
- 35g flaked almonds
- 700ml boiling water
- 85g chopped dried apples
- 65g caster sugar, or to taste
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon salt
MethodPrep:10min ›Cook:25min ›Extra time:10min soaking › Ready in:45min
- Combine 120ml water and wheatberries in a small saucepan; bring to the boil. Cover saucepan, remove from heat and set aside for wheatberries to soak, about 10 minutes.
- Melt butter in a large saucepan over low heat; cook and stir oats, pecans and almonds in melted butter until golden and fragrant, about 5 minutes. Carefully pour boiling water into nut mixture; add wheatberries and dried apples. Cover saucepan and cook over low heat, without stirring, until wheatberries are tender, about 20 minutes; stir in sugar, cinnamon and salt.
Wheatberries are the whole grain form of wheat before any processing occurs. You can find them in some of the larger supermarkets and in health food shops.
Pinhead oats, sometimes known as steel cut oats, are much coarser than porridge oats. You can find them in some of the larger supermarkets and in health food shops.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
by Elisha Beachy
This was fantastic.I replaced the cup of oats with a cup of cooked hulled barley.Replaced the nuts with mixed roasted nuts.Also, cut the sugar in half.Cut up a banana instead of the dried apples. Definitely making this again.-04 Jan 2018
Wheat berries are the edible part of the wheat kernel, including the bran, the germ, and the endosperm, before the grain undergoes any processing. You can use this chewy, nutty, high-fiber whole grain like you would any other whole grain.
Whole grain wheat berries are hard and thus, take a while to cook. To prepare wheat berries, cover them with plenty of water, bring it to a boil, and them simmer them in a covered pot for about an hour, or until they soften. For quicker cooking, soak wheat berries overnight first. You can also cook them in your crock pot or pressure cooker.
Use cooked wheat berries like you would rice or any other whole grain, in soups, salads, side dishes, or as a base for a stir-fry. You can stuff bell peppers with them or simmer them in milk for a breakfast porridge. If you have a home mill (or a Vitamix or other high-powered food processor), you can use wheat berries to make your own fresh wheat flour.
How to cook tender, chewy wheat berries in the slow cooker
What are wheat berries? A wheat berry is an entire wheat kernel (except for the hull).
What do I use them for? They can be cooked and used in salads, side dishes or soups or they can be milled into whole grain flour. I have a lot of wheat in my home because I grind my wheat with a Nutrimill to make breads, muffins, pancakes and waffles. I can find wheat at the grocery store in the bulk section or at my Costco they sell it in big buckets. I like soft wheat over hard wheat but either will work!
What do they taste like? Wheat berries have a sweet, nutty flavor. They are tender and chewy. Their flavor works well in savory dishes as well as sweet breakfast dishes. They hold their shape and texture even after cooking for long hours in the slow cooker. These make them great in soups and chilis.
How do I cook them? Well, you can cook them on the stove but I, of course, prefer to make them in the slow cooker! This is how I make them:
Kamut Breakfast Bowl with Seared Persimmons
You are not going to believe me, but oatmeal and I needed a break. Seriously.
Now, oatmeal is usually my go-to during the work week. I have it around 5-6 times a week and it gives me enough fiber and plant based protein to allow me to stay full during lunch. Also, guys, the ways you can change oatmeal are endless. Sweet and savory. Fruits and veggies. Peanut butter and peanut butter.
I know I said peanut butter twice. It was totally intentional.
WHAT TO SERVE WITH APPLE STRUDEL
Apple Strudel could be served as a stand-alone breakfast pastry or alongside a breakfast buffet. If you’re serving strudel for a crowd, consider pairing it alongside:
- Breakfast Casserole (preferably one not too bready)
- Yogurt Parfaits
However, Apple Strudel recipes aren’t just for breakfast, ya know? It can be served as a tea time snack, alongside a steaming hot cup of coffee, or as a full-on dessert accompanied by vanilla ice cream or a Creme Anglaise (which is essentially a fancy word for vanilla sauce).
You could also entertain with Apple Strudel in the P.M., and accompany it with a sparkling glass of Almond Prosecco, setting it right alongside a beautiful Fall Fruit Cheese Platter.
Whenever (or however) you choose to serve your homemade Apple Strudel, you can rest assured knowing this recipe will deliver the flakiest of crusts, a perfect apple filling, and a beautiful strudel that absolutely everyone will love. Please, enjoy!
Apple Sausage Skewers
- 1 ½ large apples cut into 1-inch cubes
- 1 ½ large white onions cut into 1-inch pieces
- 4 sausage links cut into 1 inch pieces
- 3 tbsp grainy mustard
- 3 tbsp maple syrup
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Did you make this? I want to see, so Mention @CookaholicWife or tag #cookaholicwife!
For this event, I was given a Prism Baker’s Bundle Quarter and Half Sheet baking pan from NordicWare. NordicWare says that the pan is non-stick and I decided to really put that to the test by using a glaze that included maple syrup. There isn’t much stickier than baked on maple syrup. And I am happy to report that I took the skewers off the pan, sat the pan in soapy water and came back three minutes later and the stuck on maple syrup and onion bits just wiped right away. Some call it non-stick, I call it wonderful kitchen magic.
These skewers are delicious! They reminded me so much of fall! I chose to use a fully cooked sausage which I think is a little easier on the skewering front, but feel free to use whatever you have on hand.
Nordic Ware is a family owned and operated kitchenware company since 1946 and has steadily built its reputation as an internationally distributed kitchenware brand. As a leading manufacturer and innovator, Nordic Ware produces the vast majority of its products in America, at its Minneapolis headquarters, including bakeware, cookware, grillware, microwave, and kitchen gadgets and accessories.
Check out their social media here:
Thank you so much NordicWare! I can’t wait to keep using these awesome pans!
Ingredients in this Dairy Queen Apple Pie Blizzard:
- vanilla ice cream, heavy whipping cream
- Granny Smith Apple
- refrigerated pie crust
- cinnamon, nutmeg, apple pie spice
- granulated sugar, brown sugar, vanilla
Start off my coring and peeling an apple. I like Granny Smith, because that is what I prefer to use in my pies.
Place it in a bowl and put brown sugar inside.
Sprinkle with cinnamon and nutmeg, and cover tightly with plastic wrap and microwave to “bake it.”
While that is happening, sprinkle a refrigerated pie crust with cinnamon and sugar and bake it until it’s done.
Using the mincer on my Jêt Mix Immersion Blender I pureed my baked apple and placed it in the fridge to cool.
Then I used the beater attachment to whip my cream. (seconds … so cool!) Place in the fridge to keep it chilled.
Take the ice cream from the freezer and place it directly in an stainless steel bowl. Again, with the beater attachment, blend the ice cream until it’s thick and smooth. Don’t add any milk — just the ice cream.
Look how nice and thick it is. Add the chilled baked apple and mix it in quickly.
Break apart pie crust and fold into the apple blizzard mix. Serve immediately. Topped with whipped cream and a sprinkle of cinnamon, or apple pie spice.
Do you have a love affair with apple baking like I do?? I have gathered together all of my favorite apple recipes in one place, just for you!
^^ click to see the collection^^
If you haven’t already — make sure that you enter to win the amazing prizes being offered. You can see what they are right here.
I would like to extend a HUGE THANK YOU, to Carlee of Cooking with Carlee, our fearless leader and organizer of #AppleWeek !
Here are All of Today’s #AppleWeek Recipes:
- Servings: 3-4
- Time: 4hr
- Difficulty: easy
- by Faith, Hope, Love & Luck by Strawberry Blondie Kitchen by Everyday Eileen by The Cookaholic Wife by Hezzi-D’s Books and Cooks by Tip Garden by A Kitchen Hoor’s Adventures by The Anthony Kitchen by A Day in the Life on the Farm by The Saucy Fig by Palatable Pastime by Girl Abroad by Culinary Adventures With Camilla by Family Around the Table by Daily Dish Recipes by The Baking Fairy by Jonesin’ For Taste by Kate’s Recipe Box by House of Nash Eats by Cindy’s Recipes and Writings by Cooking With Carlee by Savory Moments by An Affair from the Heart by Karen’s Kitchen Stories by Who Needs A Cape? by The Freshman Cook by Jolene’s Recipe Journal by Soulfully Made by Seduction in the Kitchen by The Redhead Baker by Shockingly Delicious by Books n’ Cooks
Wouldn’t this be a great addition to your day? I think so!!
Let’s make some!!
For Busy Mornings
They say that breakfast is the most important meal of the day, but cook-time is limited in the bustle of a workweek morning. What if you could cook up warm bowls of nutrient-dense, homemade oatmeal for the whole house, worry-free, while getting ready for your day? Using a rice cooker, you can literally plug in breakfast and walk away without having to monitor your meal. Just add in your favorite ﬂavorings, such as cinnamon, walnuts, raisins or apple slices, and go about your morning regime. By the time you’ve ﬁnished all your sunup tasks, your oats will be done too, and you’ll have a yummy breakfast-from-scratch, warmed and waiting for you.
By Sue Lau | Palatable Pastime
For today, I am sharing a favorite version of “wine kraut” which is traditionally German, and is something I like to serve alongside other things when I am not cooking them together, as I would a pot of sauerkraut and pork or sausages. Some examples might be if I have grilled some bratwursts and wanted this on top, or made schnitzel , or German roasted chicken .
They say you can always tell a German, but not very much!
And oh do I find that to be true, being of some German heritage myself, and so is my husband (you can tell by my name, which is definitely German and not Chinese as you might think).
And besides that, you can always tell if someone doesn’t love their sauerkraut, as they might just dump it from the can and heat it right in the brine.
I think I might cry if I see it…
And Mom, bless her heart, did that, and I hated kraut as a child. But since my husband loved kraut, I knew I had to do something about its inherent ickiness when not properly prepared. I worked on it for some time, but I don’t think I really mastered it until I took some tips from Jeff Smith, the Frugal Gourmet, to heart.
And after that, everything was smooth sailing. And I became a sauerkraut queen.
So I hope you love this as much as I do- the wine makes it a bit different from other kraut. And of course, the apple is a very mellowing influence. And if you happen to enjoy my kraut cooking activities, and want more, I have listed a few at the bottom of the page.
Keep an open mind about the sauerkraut nut bread and also the pie. It has a mellow flavor kind of like coconut, also in texture. Not disgusting at all.
Also make sure to look over the apple recipes from the other bloggers who have worked very hard to make apple week a success. Lots of goodies in there, as well as a different collection posted each and every day.
The cooking instructions for different types of wheat berries are similar.
For stovetop cooking, bring 2 ½ cups (625 ml) of water to a boil for every 1 cup (250 ml) of raw wheat berries. Before adding wheat berries to boiling water, place them in a colander and rinse under running water until the water runs clear. Add wheat berries to boiling water, and stir until water returns to a boil. Reduce heat to low, cover and simmer for 45 minutes to 1 hour or until wheat berries are tender. Remove from heat, drain off any excess water and fluff wheat berries with a fork. 1 cup of raw wheat berries will yield 2 ½ cups cooked wheat berries.
Wheat berries can also be added to soups and stews during cooking. Allow for at least 45 minutes of cooking time and add extra water since wheat berries absorb water and double in size once they're cooked.
Depending on the type of recipe you'll be adding wheat berries to, cooking time may vary slightly. For instance, a salad tastes better with slightly al dente, or chewy wheat berries, while other dishes such as breakfast porridge may require wheat berries that are slightly softer and cooked longer.