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Recipe ingredients and directions:

BIRCHERMUESLI

1 cup oat flakes

other cereals (unprocessed, no corn flakes!)

1 apple, shredded

Juice of 1/2 lemon

other fruit (sliced banana, berries, oranges)

yoghurt and/or milk

coarsely ground hazelnuts (optional)

1 tablespoon sugar

Blend all together, let soak for 1/2 to 3 hours (depends on how

you like the oat); sweeten as you like it – the less sugar, the

more healthy.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Birchermuesli

3 c rolled oats

1 1/2 c milk

1/4 c raisins

3 apples, peeled and grated

1/4 c orange juice

2 Tbs lemon juice

1/2 c sugar

1/4 c plain yogurt

1/4 c chopped filberts

grated rind of 1/2 lemon

3 Tbs heavy cream

1/2 c blueberries

1 banana, in 1/2-inch slices

Combine oats and milk and let stand for 30 minutes. Soften raisins

in 1/4 c. warm water for 15 minutes. Combine oat mixture, drained

raisins, and next seven ingredients. Whip cream in small chilled

bowl until stiff peaks form, and fold into oatmeal mixture. Fold

in blueberries and banana slices.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BIRCHERMU"ESLI

serves 1

1 Tbsp oatmeal

3 Tbsp cold water

1 Tbsp lemon juice

1 Tbsp sweetened condensed milk

8 oz apples, grated with peel

1 Tbsp grated hazelnuts or almonds

If using regular oatmeal, soak in water 12 hours. If using instant

oatmeal, just add to water. Mix in lemon juice, milk and apples.

Add 1 to 2 additional tablespoons water, if needed. Top with grated

nuts. Virtually any mashed or grated fruit can be substituted for

the apples.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BIRCHERMU"ESLI

Serves 1

3 tbsp packaged muesli with raisins and nuts

150 ml/5 oz plain yogurt

100 ml/3 1/2 oz/1/2 cup milk

4-5 Tbsp orange juice

1 small apple, grated

2 Tbsp honey or sugar (optional)

fresh fruit (optional)

Stir together all the ingredients and let the Birchermu"esli stand

for about 15 minutes. Other fresh fruit may be added if wished.

The packaged mix consists mostly of rolled oats, with some dried

fruits, raisins, and grated nuts. It may or may not be sweetened

with a little brown sugar.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Muesli cereal

1 box quick-cooking oatmeal (5 cups)

2 1/2 cups baby-food oatmeal

1 cup wheat germ

3/4 cup raisins or chopped dates

1 cup slivered almonds

1/2 cup brown sugar

Mix everything together. Eat cold with milk, or cook as oatmeal

for hot cereal.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Millet Cereal

1 cup hulled millet

3 cups water

1/2 tsp. honey

1/2 cup powdered skim milk

Rinse millet in warm water and drain. Place in a pan of water mixed

with powdered skim milk and heat mixture to boiling point. Then

simmer for ten minutes, stirring occasionally to prevent sticking

and burning. Remove from heat and let stand for a half hour or

more. Serve with milk, oil, or butter.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Mexican Beans

2 cups pinto beans

salt pork, about the size or your palm chopped

1 onion, chopped

1/4 cup ketchup

2 Tbsp Worcestershire sauce

6 cloves garlic, minced

1 bunch cilantro, chopped

Put beans in large pot cover with water plus 2 inches. Add salt

pork and onion then cook for 1 1/2 hours. Then add ketchup,

worcestershire sauce, garlic and celantro. Cook 30 minutes longer.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Maple Grits with Wild Mushrooms and Country Ham

1 3/4 cups chicken stock

3/4 cup milk

3/4 cup stone-ground grits

3 tablespoons unsalted butter

1/4 cup grated Parmesan cheese

Salt to taste

1 tablespoon olive oil

12 ounces wild mushrooms (crimini, shiitake, or portabello), sliced

1 garlic clove, minced

2 tablespoons white wine

1/2 teaspoon fresh thyme

6 ounces thinly sliced honey-baked ham, cut into strips

1 tablespoon unsalted butter, melted

1/4 cup maple syrup

1/4 cup red chile flakes

Preheat the oven to 325 degrees. Butter a 9X12-inch baking dish.

Bring the stock and milk to a boil in a medium saucepan. Slowly

pour in the grits, stirring constantly. Cover and simmer, stirring

occasionally, for 18 to 20 minutes or until the stock and milk

have been absorbed. Stir in the butter and Parmesan. Season to

taste with salt and pour into the buttered dish. Heat a medium

saute pan and pour in the olive oil. Add the mushrooms and garlic,

sauteing until the mushrooms are wilted. (We used spinach instead.)

Pour in the white wine and thyme, and simmer until the liquid is

evaporated. Spread the mushrooms over the grits. Layer the ham

evenly over the mushrooms. Combine the melted butter, maple syrup,

and the red chile flakes in a small bowl; pour over the ham. Bake

in the oven for 20 to 25 minutes or until the ham is crispy. (Yields

4-6 servings)

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Luppini beans

I have never worked with amount of anything on making these and

they always come out right. I usually prepare about 5 lbs of dried

luppini beans at one time. These are purchased at any good Italian

deli or import store.

Sort and clean the beans throwing out any that show signs of rot

or mold. Rinse well removing all the dirt. Cover with warm water

and let soak for 24 hours. You will probably have to add more soak

water. After soaking drain well and rinse. For every cup of soaked

beans you will need about 3 cups of water.

Place the soaked beans and the fresh water in a large non-aluminum

pot and bring to a medium boil. Cook at medium boil for at least

4 hours or until very tender. They will pop out of their skins.

But be forwarned, they are extremely bitter at this point. They

will need at least 1 1/2 week of curing in cold water to be edible.

My grandmother would drain the cooked beans and replace the water

with cold water. Then she would place the pan in an unused sink

(in the basement) and slightly tilt it against the side of the

sink. She would then turn on the cold water to a very slow stream

in run this stream into the pot. This stream of water was left

running for one week–night and day. At this point you can start

tasting the beans to see if the bitterness is gone. The water

would need to be changed at least once a day for one more week

before the curing process was finished. We would serve them drained,

but wet, and highly salted.

However, I have found that curing them in a thin brine speeds up

the curing process and is easier to do–and doesn’t cost all that

water. After cooking the beans, I drain them and rinse them very

well and then cover them with water in the cooking pot. To 5 lbs

of cooked beans I add 1/2 cup pickling salt. Everyday–at least

once a day–for the next week and a half I drain the water and add

fresh cold water to cover the beans and a scant 1/2 cup of pickling

salt. When they are cured, I drain them once more add salt to the

water then place the brine and the beans in 1/2 gallon bottles,

Cover and put them in the refrigerator to keep. The water will

need changing about every third to fourth day–or the beans get

very scummy and soft–and you can add a little salt each time.

Luppini beans are very traditional at weddings for Italians,

Scicilians, and Portugese. My family is from Scicily and Italy.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

LIMA BEANS SMITANE

1 1/2 pounds lima beans shelled or 10 oz frozen baby lima beans

1 pimento, diced

1/2 cup sour cream

3 tablespoons chopped chives

1/4 teasppon garlic salt

1/4 teaspoon salt

1/4 teaspoon pepper

Cook shelled lima beans in 1 inch boiling salted water, heat beans

to boiling. reduce heat to low, cover and simmer 20-30 minutes

until beans are tender. Or cook frozen beans as label directs,

drain. Lightly toss beans, pimento, sour cream, chives, garlic

salt, salt and pepper. Serves 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Lentils with Vegetables

1 cup lentils

1 large potato, diced

1 medium onion, diced

2 small yellow squash cubed

1 lb spinach

3 tablespoons olive oil

salt

pepper

1/4 teaspoon allspice

1/4 teaspoon cloves

juice from 1 – 2 lemons

Brown onions in olive oil in a 2-quart sauce pan. Set onions aside.

Add lentils and fill the pan with water to one inch above the top

of the lentils. Cook until well done but still whole (approximately

one half hour).

Add the remaining ingredients except for the spinach and the lemon

juice. When vegetable are cooked, add spinach and cook until

wilted. Correct seasoning if desired. Remove from heat and add

lemon juice. Keep covered until served.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Low-Fat Lemony Lentils With Pumpkin (high fiber)

1 medium onion, chopped (3/4 cup)

1 cup lentils

3 cups vegetable broth or water

3/4 pound pumpkin, peeled and cut into 1/2-inch cubes (about 3 cups)

3 tablespoons lemon juice

1/4 cup minced fresh parsley

3/4 teaspoon ground ginger

1/4 teaspoon salt (optional)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/3 cup sliced scallions

In a large saucepan add the onions, lentils, and broth. Bring the

mixture to a boil, reduce the heat, and cover the pan. Simmer the

lentils, stirring them occasionally, for 30 minutes. Add the pumpkin,

lemon juice, parsley, ginger, salt, pepper, and cumin, stirring to

combine the ingredients well. Cover the pan and cook the mixture

until pumpkin is tender (about 20-25 minutes). Before serving, toss

the mixture with the scallions.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

LENTILS WITH CURRY

1 pound dry lentils

1 medium onion, chopped

1-2 carrots, sliced

1-2 cloves of garlic, minced

1 cup ham, hot dogs, or polish sausage, sliced (optional)

1 tablespoon or more curry powder

1 small can tomatoes, chopped (optional)

Place all ingredients in a pot. Cover with water by about an inch

or so. Bring to a boil, and then reduce heat to a simmer. Cook

for 1-2 hours, until tender. Add more water if lentils become too

dry. Correct seasonings. If a smoother soup is desired, puree

lentils or put through a sieve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Bengal Red Lentils

1/2 c red lentils

6 hot green chilies

1/2 tsp turmeric

4 1/2 c water

1/2 tsp coarse salt

4 tbs ghee or vegetable oil

1 c minced onion

1 tbs grated ginger

1 c finely chopped tomatoes

2 tbs ghee or vegetable oil

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1 tsp mustard seeds

1/2 tsp black onion seeds

4 bay leaves

4 dry red chili pods

2 tsp minced garlic

Wash lentils and boil together with other ingredients from first

list. Stir often to prevent lumping. Cook over medium heat,

partially covered, for 25 minutes. Cover, reduce heat, and cook

an additional 10 minutes. The dal is essentially done at this

point and can be served as is. The next few steps make it a more

special presentation.

While the dal is cooking, heat the ghee in a pan over high heat.

Add the onions and fry, stirring constantly, until brown (about 10

minutes.) Add the ginger and tomatoes and continue frying for

another 8 minutes until the tomatoes are reduced and thick. Stir

constantly.

Blend the fried onion-tomato paste into the dal and continue cooking

for another 10 minutes. Keep the dal on a low simmer while you

make the spiced butter.

Have the spices in separate piles ready for use. Heat the ghee in

a small pan over medium high heat. When it is hot, add the cumin,

fennel, mustard, and onion seeds. The mustard seeds should be

spattering in about 15 seconds. Add the bay leaves and chili pods

and fry another 15-20 seconds, constantly turning and tossing the

spices. Turn off the heat, add the garlic and let it sizzle for

about 20 seconds. Pour entire contents of the pan into the dal.

Mix and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Lentils with Cumin and Asafoetida

1 cup red and yellow split lentils

1/2 teaspoon turmeric

3/4 teaspoon salt

3 tablespoons vegetable oil

A generous pinch of asafetida

1/2 teaspoon cumin seeds

2 to 3 dried hot red chilies

Put the lentils in a heavy pot with 2 1/2 cups water and the

turmeric. Stir and bring to a simmer. (Do not let it boil over.)

Cover, leaving the lid just very slightly ajar, turn the heat to

low, and simmer for 40 minutes, or until tender. Stir a few times

during the cooking. Add the salt and mix. Leave covered over very

low heat.

Heat the oil in a small frying pan over fairly high heat. When hot,

add the Asafoetida, then, a second later, the cumin seeds. Let the

cumin seeds sizzle for a few seconds. Add the chilies. As soon as

they turn dark red, this takes just a few seconds, lift up the lid

of the lentil pot and pour in the contents of the frying pan, oil

as well as the spices. Cover the pot to immediately trap the aromas.

Serve warm.

Yield: 4 servings

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Lentils

2 cups lentils

1 tomato

1 small diced onion

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon turmeric

1 teaspoon ginger

1 teaspoon cardamom

1/2 teaspoon cayenne

Cover lentils with water. Cook lentils till soft, Drain and mash

with a fork.

Peel and dice tomato, fry in a bit of oil with onion. Add to the

frying onion/tomato, the cumin, coriander, turmeric, ginger, and

cardamom and cayenne. Stir and fry for a minute before adding the

lentils. Mix together well while cooking for another 3-5 minutes.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Lentils

4 cups lentils

4 slices bacon

polish sausage

1 large onion, chopped

1 bag carrots, chopped

2 bouillon cubes

1/2 cup vinegar

Saute onion and chopped bacon in oil. I like to do this in a

pressure cooker, you will know the reason in a moment. Add chopped

sausage, lentils, bouillon cubes, and about six cups of water.

Heat mixture thoroughly, stirring occasionally, adding water as

the lentils soak it up so that you have a stew consistency. Add

1/4 cup of the vinegar and cook for about 1 hour. Add the carrots

after 1 hr of cooking.

This is where the pressure cooker comes in. If you don’t have one,

you’ll have to continue cooking until the lentils are soft, about

2 1/2 hrs. If you do have a pressure cooker, after the 1 hr regular

cooking, pressure cook the mixture for about 15 min. Season to

taste with salt, pepper and the rest of the vinegar.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

White Lentil Ragout

Yield: 4 servings

1 1/4 c onion, sliced

2 ts garlic, slivered

2 ts olive oil

1/2 c (3 ounces) fresh tomatillos, cut in large dice

1/2 c crimini mushrooms, diced

1/2 c sweet red pepper, diced

1/2 ts chopped chipotle in adobo (or to taste)

1/4 ts fennel seed

1/4 ts cardamon seed

1/4 ts cinnamon

1 1/4 c sweet tart apple, diced

1 c firm ripe tomatoes, cored, seeded and slivered

1 c cooked white lentils along with 1/2 cup cooking broth

chopped fresh mint

Fried banana slices

Saute the onion and garlic in the olive oil over moderate heat for

a minute or two until vegetables are just beginning to soften. Add

the tomatillos, mushrooms, red pepper, chipotle, fennel seed,

cardamon and cinnamon and saute until vegetables are crisp tender,

about 4 minutes. Add apples and tomatoes and saute one minute

longer. Add lentils and warm through. Serve garnished with a

sprinkling of chopped mint and fried bananas, if desired.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Kirmizi Mercimek Koftesi (Red Lentil Burgers)

1 cup red lentils

1 1/2 cups hot water

1 vegetable bouillion cube

1/4 cup fresh, chopped parsley

3 cloves garlic, minced

1 large onion, finely minced

1 tablespoon cumin

1 teaspoon crushed red pepper

corn flour for binding

cooking spray or oil

Boil the lentils with the bouillion and water. When the lentils

are cooked, all the water should be absorbed. If the lentils are

watery, let them sit to absorb the rest of the moisture. When the

lentils are cooked and relatively cooled, add the parsley, garlic,

onion, and spices. If the mixture is watery, add some corn flour

to bind the ingredients.

Shape the lentils into patties and broil in oven or fry in skillet.

Garnish the lentil ‘kofte’ like you would a burger.

Serves: 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Mercimek Koftesi (Lentil Kofte) For 8 Persons

1 cup split hulled red lentils

1.5 cups fine bulgur

8.5 cups water

1/2 cup olive oil

1 roughly chopped onion

1 finely chopped onion

2 tablespoon sweet flaked red pepper

1/2 clove of garlic

1 tablespoon red pepper paste

1 tablespoon tomato paste

1 cup chopped parsley

1 bunch fresh onions

1 tablespoon dried tarragon (optional)

1 bunch fresh garlic

Wash lentils, place in a medium-size pan, cover with 3.5 cups of

water. When it starts boilling, skim. Reduce the heat to medium

and cook until lentils turn yellow and mushy and most of the water

is absorbed. Pour this creamy mixture over the fine bulgur. Let it

rest for about 30 minutes. In a small skillet saute the roughly

chopped onion in olive oil slightly. And 2 tablespoons of flaked

red pepper. Set aside. Add the finely – chopped onion to lentil –

bulgur mixture. Also add salt and both pastes. Knead well. When it

is mixed well enough add fresh onion, garlic and some salt. Knead

again. Put chopped parsley and dried tarragon on top of that mixture.

Add the sauteed rougly chopped onion, knead well again. Shape into

egg – size patties. Use damp hands to pinch off and shape. Arrange

on a large, flat serving dish. Garnish with lettuce, fresh mint,

water cress and with other greens.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Leek, Shiitake and Kasha Pilaf

1 egg

1 c kasha (whole buckwheat groats)

2 c defatted beef stock or water

1 tsp dried thyme

1/4 tsp cayenne pepper

1 1/2 tsp olive oil

2 sm leeks, white prts only, washed and thinly sliced

12 shiitake mushrooms (2 oz), stems removed and caps thinly sliced

1Tb sodium-reduced tamari sauce

Salt and freshly ground pepper

Break egg into a med bowl and beat lightly. Stir in kasha and mix

until the grains are evenly coated. Set a deep, heavy skillet or

a Dutch oven over high heat, and add the kasha. Cook, stirring with

a wooden spoon for 2-3 mins. or till the grains are dry and separate.

In another pot, bring stock or water to a boil. Remove kasha from

heat, and stir in boiling liquid, thyme and cayenne. Cover, place

over low heat and simmer for 20-25 mins, or till liquid’s absorbed

and the kasha is tender.

Meanwhile, heat oil in a small, nonstick skillet over med-high

heat, and saute leeks and mushrooms with tamari sauce till tender-abt

5 mins. Fluff kasha with a fork. Stir in the leek mixture. Season

with salt and pepper and serve hot.

Serves : 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Oats and Rice Kasha (Russian)

1 1/2 cups rice

3/4 cup oats (whole grain)

3 cups water

2 teaspoons salt

1 onion, chopped

4-5 cloves garlic, minced finely

4-5 tablespoons sunflower oil

1 tablespoon dill

Bring water to the boil in a pot with a tight-fitting cover (important

for keeping the steam in). Mix rice and oats well together and

put the mix in the pot. Cook over high heat for 12 minutes. Reduce

the heat to medium and cook for 5-8 minutes longer. Remove the

pot from the heat and wrap it in a blanket or something similarly

warm. Let stand for 15-20 minutes. Meanwhile fry chopped onion

in oil. Unwrap the kasha and mix in fried onion, garlic and dill.

Heat in a pan at low heat for 3-4 minutes.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Kasha

1/3 cup toasted buckwheat groats

1 medium onion

1 clove garlic

12 oz bowtie noodles

butter, margarine, or oil

salt and pepper

Cook buckwheat usual way. Saut onion till soft and garlic. Cook

bowties according to package directions. Combine all and season

to taste with salt, pepper and butter (or margarine).

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Ukrainian Kasha Varnishkes

Serves 6

2 cups kasha or buckwheat groats

1 large onion, peeled and finely chopped

2 teaspoons oil

4 cups water

12 ounce package eggless noodles

10 cups water

salt and pepper to taste

Saute kasha or groats and onion with oil in a large frying pan over

medium high heat for 3 minutes. Add 4 cups water and simmer covered

for 20 minutes. Meanwhile in a separate pot cook noodles until

tender. Drain and add to kash mixture along with seasonings. Serve

warm.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Kasha (Cracked Buckwheat Groats) (Ovo)

2 cups kasha

2 eggs

1 tbs miso

1 tsp black pepper

4 cups water

1 medium onion, chopped

1 clove garlic

Brown the onion and garlic in a little oil in the bottom of a medium

sized pot. Beat the eggs loosely, mix throuroughly with the kasha,

and place in a dry pan over medium heat. Stir constantly until

the egg coating is dry. Add to the onion, add water, miso, and

pepper, and bring to a boil. Immeditely cover and reduce heat to

low; the kasha will absorb the water in about 10 minutes, and is

ready to serve right away.

For kasha varnishkes, add 1-2 cups of cooked bowtie noodles before

serving.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

KASHA FOR FOUR

1 cup (227 mL) kasha (buckwheat groats)

1 egg

1/2 teaspoon (2.5 mL) salt

2 cups (450 mL) boiling water

In a saucepan that will hold at least one quart or litre, combine

groats and egg, stirring well. Place over medium heat, and stir

while the grains begin to separate. This roasting procedure will

smell heavenly. When all the grains have separated, add boiling

water and salt, cover pot tightly, reduce heat to low, and allow

to steam for about fifteen to twenty minutes. Can be made well

ahead of time of use.

This takes well to addition of such things as sauteed onions and/or

mushrooms, or (to make the Jewish dish called varnishkes and kasha)

you may add cooked egg noodles (bowknots are traditional) in the

proportion of two parts kasha to one part noodles.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Traditional Hoppin John

Yield: 10 servings

4 bacon strips

1/4 cup onion, diced

1/2 bell pepper, diced

1/2 red bell pepper, diced

2 cups fresh black-eyed or purple hull peas or 2 pkgs frozen black-eyed peas

1/2 cup uncooked white rice

2 cups water

salt & pepper, to taste

Louisiana Hot Sauce

Dice bacon. brown in Dutch oven with onion and peppers, until bacon

is crisp and vegetables are soft. Add peas and rice. then water.

Cover and simmer over very low heat about 20 minutes, until the

rice is tender. Salt & pepper to taste. Add a dash of hot sauce

(to taste).

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Hoppin’ John

1 pound ham hocks

1 cup chopped onions

2 teaspoons salt

1/4 teaspoon crushed red pepper

3 1/2 cups water

2 cups dried black-eyed peas

1 1/2 cups rice

uncooked

salt

black pepper

Combine ham hocks, onion, salt, red pepper and water in large

saucepan. Bring to a boil, cover, and simmer 1-1/4 hours, or until

ham is tender. Meanwhile, wash blackeyes. Combine blackeyes and

6 cups water; bring to a boil and boil 2 minutes. Remove from

heat, cover, and let stand 1 hour.Remove ham hocks from saucepan.

Add water to liquid left in saucepan to measure 3-1/2 cups, if

necessary. Cut meat into small pieces, discarding bone and rind.

Drain blackeyes; discard soaking liquid. Combine ham, blackeyes

and rice in large saucepan; bring mixture to a boil. Reduce heat,

cover, and simmer 20 to 25 minutes, or until blackeyes and rice

are tender and liquid is absorbed. Season to taste with salt and

black pepper. Makes 8 servings.

Category: Bean Cereals Recipes