Close up of finished salad.

Sorghum, Apple and Kale Salad

I adapted this salad from a quinoa recipe I found Quinoa salad. The apples and walnuts give this salad a nice, sweet crunch. I added turmeric to the sorghum while it cooked to give it a little extra flavor. I hope you enjoy this easy, nutritious dish!

Ingredients:

  • 2 cups vegetable broth
  • 2 tsp turmeric
  • 2 cups cooked whole grain sorghum
  • 3 medium apples, pealed and diced
  • 3 handfuls finely chopped kale
  • 1 cup onion, chopped
  • 1 cup walnuts, chopped

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. maple syrup or honey
  • Juice from 1/2 lemon (about 1/8 cup)
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper

Soak 1 cup of uncooked, whole grain sorghum in water for 2 hours. Rinse sorghum grains and cook in 2 cups of vegetable broth plus 1 cup of water and 2 teaspoons of turmeric, until liquid is absorbed and sorghum is tender – about 1 hour. Set aside to cool. This will yield about 3 1/2 cups of cooked sorghum. I only used 2 cups of it for this recipe, but feel free to use more if you like.

Cooked sorghum with turmeric in pan.

The turmeric gives the whole grain sorghum a lovely yellow color.

Ingredients for salad on kitchen counter.

While the sorghum was cooking, I prepared the remaining ingredients.

Sauté chopped onion in olive oil with chopped kale until kale is wilted and onions are translucent.

Washed kale in a colander.

Freshly washed kale.

Set aside to cool. Make dressing while onion-kale mixture is cooling.

Sautéed onions and kale added to the cooked sorghum.

Onions and kale were sautéed and added to the cooked sorghum.

Mix cooked sorghum with kale and onion mixture. Add apples, walnuts and dressing.

Sorghum salad with apples and walnuts added in a brown mixing bowl.

Apples and walnuts added.

Chill salad in refrigerator and serve cold.

Sorghum, apple, kale salad in white serving bowl.

I chilled the salad for about 2 hours so it would absorb the flavors of the dressing.

Milo graphic

Milo says….

Maizy said I will get fat if I eat too many treats. Fat sounds like a LOT of FUN to me!

 

 

 

 

Whole grain sorghum pilaf with toasted corn in a serving bowl with Parmesan cheese sprinkled on top.

Sorghum Pilaf with Pan-Roasted Corn

Here is another whole grain sorghum recipe developed by Barbara Kliment of the Nebraska Grain Sorghum Board. I added chopped kale to the recipe to give it more color and just because I love kale.

Metal bowl containing chopped up kale.

I added chopped kale to add color to this dish.

I soaked my sorghum for two hours before cooking, which made it a little softer and more sticky. I cooked the sorghum for about an hour until all of the broth was absorbed. I think I could have taken 10 minutes off of the cooking time and drained off the excess broth and the texture of the sorghum would have been a bit better.

The chicken broth gives the whole grain sorghum a nice flavor and the almonds give this pilaf a very pleasing crunch. Enjoy this pilaf as a meal by itself or as a side dish.

Ingredients:

  • 1 cup uncooked pearled sorghum
  • 4 cups chicken broth
  • 1 ½ Tbsp. olive oil
  • 2 cups fresh or frozen corn
  • 1 cup carrots, sliced thin
  • ½ cup celery, sliced
  • ½ cup onion, diced
  • 2 cups kale, chopped (optional)
  • 1 clove garlic, minced
  • ½ cup slivered almonds
  • ½ cup Parmesan cheese, shredded or grated
  • salt and pepper to taste

Instructions:

Package of chicken broth next to rinsed sorghum grains in a strainer.

The whole grain sorghum absorbs the flavor of the chicken broth.

Rinse and drain sorghum grains. Bring chicken broth to a boil in a 3-quart saucepan, add sorghum and simmer for 45 to 50 minutes, until tender. Drain off any excess broth and set pan aside.

Cooked whole grain sorghum in a saucepan.

I cooked the sorghum until it absorbed all of the chicken broth (about an hour) and it was a little bit mushy.

While the sorghum is cooking, chop the vegetables. Measure out two cups of frozen corn and let it sit out to thaw. I didn’t have slivered almonds so I chopped up some whole almonds in my food processor.

Corn and almonds in measuring cups next to bowl of cut of carrots, celery and onions.

Chopped vegetables, almonds and frozen corn.

Heat olive oil in a large skillet. Add corn and cook until toasted.

Corn sautéing in a skillet.

Sauté the corn in a skillet in olive oil until it starts to brown a little.

Add onion, garlic, celery and carrots and sauté until onions are translucent, 3 – 5 minutes. Add salt and pepper to season to taste.

Carrots, onions, celery and garlic added to the sautéed corn in skillet.

The rest of the vegetables are sautéed with the toasted corn.

Add chopped kale, cover and steam for 2 minutes.

Skillet containing vegetables with glass cover on top.

I covered the skillet after adding the chopped kale to let it steam for a few minutes.

Add almonds, cover and cook for 2-3 more minutes, until nuts begin to toast.

Vegetables and almonds mixed together in skillet.

I steamed the kale until it was wilted (about 3 minutes) and then added the almonds.

Add cooked sorghum and heat through, adding extra broth if the mixture looks too dry. Add cheese and stir until melted.

Skillet containing cooked vegetables, whole grain soghum and parmesan cheese.

Cooked sorghum is added to the vegetables, warmed up, and then the Parmesan cheese is added.

Remove pilaf from heat and pour into serving dish or platter. Garnish with additional cheese and almonds, if you like.

Plastic container of grated Parmesan cheese.

You can use shredded or grated Parmesan cheese.

 

 

Milo graphic

Milo says….

I try to go through life with my ears held high and my nose down low so I don’t miss the important things.

 

Two dinner rolls on a small plate, one is split open with butter melting on it.

Gluten-Free Yeast Dinner Rolls

Today’s recipe is from Carol Fenster’s Gluten-Free Quick & Easy cookbook. Her gluten-free yeast bread mix makes about 12 3/4 cups of flour mix, enough for four or five recipes. It can be stored in a dry, dark place for a few months in a sealed container.

These rolls were amazing – especially fresh out of the oven while still warm. I also enjoyed the leftover ones warmed up in the toaster oven. They were not gummy on inside like a lot of gluten-free breads.

The recipe calls for guar gum, in addition to xanthan gum. I didn’t have any guar gum, so I put in two extra teaspoons of xanthan gum. It called for four teaspoons of guar gum, but I was afraid four extra teaspoons of xanthan gum would make the rolls too gummy on the inside.

Carol Fenster recommends mixing the dough in a food processor. My food processor isn’t big enough to do this, so I used a large spoon to mix everything and it worked just fine.

I definitely recommend these rolls to all my friends with celiac disease. When fresh and warm they are one of the closest gluten-free options I have found to “real” bread.

Start by making a batch of Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Next, make Carol’s Yeast Bread Mix:

  • 8 cups potato starch
  • 4 cups Carol’s Sorghum Flour blend
  • 8 tablespoons cane sugar
  • 8 teaspoons xanthan gum
  • 6 teaspoons table salt
  • 4 teaspoons guar gum (I substituted 2 teaspoons of xanthan gum)

Whisk or sift all ingredients together until thoroughly combined. Or you can put it in a container with a tight-fitting lid and shake it for 2 or 3 minutes until combined. Store unused mix in a dark, dry place in a covered container.

Brown mixing bowl almost full of flour mix with whisk.

Carol’s yeast bread mix makes a lot of flour mix that you can store for future use.

Dinner Rolls

Ingredients:

  • 2/3 cup warm (110 degree F) 1% milk (cow’s, rice, soy, potato or nut)
  • 1 envelop (2 1/4 teaspoons) active dry yeast
  • 3 large egg whites (1/2 cup), at room temperature
  • 1/4 cup (1/2 stick) unsalted butter or buttery spread, Earth Balance, Soy Garden, melted, or canola oil
  • 1 teaspoon cider vinegar
  • 3 cups Carol’s Yeast Bread Mix (see recipe above)
  • Oil or butter, for brushing after baking (optional)

Instructions:

Generously grease a 7 x 11-inch nonstick (gray, not black) cake pan; set aside.

Place the warm milk in the bowl of a food processor. Add the yeast and let stand while measuring the other ingredients. (I combined them in a small mixing bowl and set aside).

Add the remaining ingredients to the food processor and process until thoroughly blended. (I mixed with a large spoon in a mixing bowl).

Gluten-free yeast bread dough in white mixing bowl with spoon stuck in it.

The dough is very sticky.

Using a 1 1/2-inch spring-action ice cream scoop, form 18 uniform-sized pieces of dough (I used a large spoon). With oiled or wet hands, shape each scoop into a smooth ball and arrange in three rows of six for a total of 18 balls. The balls will be close together. I got 14 balls, so I might have made them a tad large.

Baking tray with 14 balls of gluten-free yeast dough for rolls.

I wet my hands to smooth out each dough ball.

Cover the pan loosely with foil and let the dough rise in a warm place (75 to 80 degrees F) for 45 to 60 minutes, until level with the top of the pan.

Top of white refrigerator with foil-covered tray of dinner roll dough.

I covered the dough balls with foil and put them on top of the refrigerator to rise.

Baking tray with larger dough balls.

After sitting on the refrigerator for an hour, the dough balls had doubled in size.

Preheat oven to 375 degrees F. Bake 25 to 30 minutes, or until the rolls are lightly browned and firm to the touch. If the rolls brown too quickly, cover loosely with foil. Remove from the pan and let cool 10 minutes on wire rack. Brush with melted butter or oil for a glossier look, if desired. Serve warm.

Baked gluten-free dinner rolls on baking tray.

The rolls were a lovely golden brown when I took them out of the oven.

Close up shot of a few of the baked rolls on the tray.

Crispy on the outside fluffy on the inside!

The dough can be refrigerated overnight after rising, if you want to make them the day before.

Baked rolls can be frozen, then reheated in the microwave on low or in a toaster oven wrapped in foil.

Two dinner rolls on a small plate, one is split open with butter melting on it.

The rolls were fluffy inside without being sticky or gummy.

 

Milo graphic

Milo says….

If you can’t dance, do a happy hop!

 

 

 

Two gluten-free lemon squares on a dessert plate.

Gluten-Free Lemon Squares, Almost

This recipe came from my friend Joy Gray. She creates recipes for the United Sorghum Checkoff Program.

My lemon squares weren’t as good as I had hoped they would be because of several mistakes I made in the process.

The first mistake I made was not using the gluten-free flour mix designated. Joy used NuLife All-Purpose Sorghum Flour Mix. I didn’t have that, so I used Carol Fenster’s recipe for her sorghum flour blend. I didn’t realize that the NuLife mix has xanthan gum already mixed into it and I didn’t add any xanthan gum to my flour mix.

My second mistake was that I combined the sugar, flour and salt, then I realized I was supposed to cream the butter and sugar together first. I decided to use a pastry blender to mix the butter with the flour/sugar mixture. This may have worked ok if I had remembered the xanthan gum, but I’m not sure.

The biggest mistake I made was that I didn’t let the crust cool completely before adding the lemon filling mixture. When I poured the mixture onto the hot crust, the center section of the crust exploded into bits and mingled into the filling. The filling ended up having more of a cookie-like texture instead of being creamy like lemon pudding.

Without the xanthan gum, the crust was very crumbly and fell apart as I tried to remove the squares from the pan. So, although my lemon squares were edible, I was quite disappointed with them.

If you make this recipe, be sure to follow the directions carefully and don’t make the same mistakes I did!

Ingredients



Crust

  • 1/4 pound unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 cup NuLife All-Purpose Sorghum Flour Mix
  • Pinch kosher salt

Filling

  • 3 eggs, room temperature
  • 1/2 cup confectioner’s sugar
  • 1/2 cup lemon juice
  • Zest from 1 large lemon
  • 1/2 cup NuLife All-Purpose Sorghum Flour Mix
  • Pinch salt

Instructions

Preheat oven to 350° F.

Crust:  Cream butter and sugar together with paddle attachment in electric mixer. Add salt to sorghum flour mix and slowly add to butter until mixture resembles pea-sized crumbs.

Dough and pastry blender in brown mixing bowl.

I used a pastry blender to mix the crust ingredients. This may have made the crust even more crumbly, I’m not sure.

Press into an 8 x 8 inch baking dish lined with parchment paper and bake for 15-20 minutes or until light brown. Cool on a wire rack for 15 minutes.

Gluten-free crust dough for lemon squares pressed down in the bottom of a square baking pan.

The crust was about 1/8-inch thick after I pressed it down into the bottom of the pan.

Filling: Wipe out mixing bowl and whisk eggs, sugar, lemon zest, lemon juice, sorghum flour mix and salt.

Lemon filling in brown mixing bowl with whisk.

Lemon filling mixture.

Gently pour over the crust and bake for 30 minutes until firm. Cool thoroughly.

Baked lemon squares in baking pan, edges overcooked.

The lemon squares were over browned on the edges because I didn’t let the crust cool before pouring in the filling.

Cut into squares and dust with confectioner’s sugar before serving.

Gluten-free lemon squares in baking pan with a few squares removed so you can see the crumbling crust around the sides.

You can see how the crust crumbled when I cut the squares. This is why you use gums in gluten-free baking.

Gluten-free lemons squares in bowl, sprinkled with confectioner's sugar.

Makes about 20 squares.

Recipe © Joy Gray, Amarillo, TX.

Milo graphic

Milo says….

Lemon is not my favorite snack flavor, Maizy. Please make these with BACON filling next time!

Whole grain sorghum butternut squash risotto with chicken on a plate.

Whole Grain Sorghum and Butternut Squash Risotto with Chicken

Here is a tasty dish using whole grain sorghum in place of rice for risotto. I added chicken breast pieces to this recipe to make it more like a casserole/all-in-one dish. I found that my cooking time for the sorghum was longer than the original recipe, possibly because I live at a higher altitude and things like rice and beans take longer to cook here.

I didn’t have any vanilla beans or paste, so I used vanilla extract. I’m sure it would be even better with real vanilla.

Butternut squash has a very tough skin and is difficult to peal and cut up, so be sure your knife is sharp and you are very careful. Here some good instructions if you have never done it.

Ingredients:

  • 2 large boneless chicken breasts (optional)
  • 2 Tbls olive oil (for cooking chicken, if using)
  • 4 cups chicken broth
  • 1 lg. vanilla bean or 1 Tbls vanilla paste (I used 1 tsp vanilla extract)
  • 3 cups peeled and cubed butternut squash (about 1 medium squash)
  • 2 Tbls butter, plus 1 Tbls
  • 1/2 cup chopped onion
  • 1 1/2 cups uncooked pearled sorghum
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan
  • 1/2 tsp salt
  • Pepper, to taste

Instructions:

Cut chicken breasts into bite-sized pieces. Brown chicken in olive oil until cooked through, seasoning with salt and pepper to taste. I used a little onion powder, also. Set the cooked chicken aside in a covered dish to keep it warm.

Chicken breast pieces in a frying pan with olive oil and spices.

Cook chicken breast pieces in olive oil until just done with a little salt and pepper.

In a medium saucepan, warm the broth over medium-high heat. Cut vanilla bean in half lengthwise; scrape out seeds and add them, and the bean to broth. (or use vanilla paste.)

Metal bowl containing cubed butternut squash, with chicken broth and chopped onions behind.

Chop butternut squash and onions.

Bring to a simmer; reduce heat to low. Add squash, cover and cook until tender, about 5 minutes. Use slotted spoon to remove squash to a side dish. Turn heat on broth to very low and cover to keep warm.

Meanwhile, in a large saucepan or skillet, melt 2 T of butter over medium heat. Add onion; sauté until tender, about 3 minutes. Add the sorghum; stir to coat with butter. Add wine and simmer until almost evaporated, about 3 minutes.

Large skillet containing whole grain sorghum simmering with onions and white wine.

Wine and sorghum added to sautéed onions.

Add 1 1/2 cup of broth that was used to cook squash, cover and cook until almost completely absorbed, about 15 minutes. Continue cooking, adding 1/2 cup of broth at a time, stirring constantly, allowing broth to be absorbed before adding more, until sorghum is tender, but still firm to the bite, and creamy, about 20 minutes. (It took mine about 30 minutes to completely absorb liquid and get tender.)

Discard vanilla bean. Turn off heat; gently stir in squash, cheese and remaining butter, salt and pepper.

Large skillet containing whole grain sorghum with chicken and butternut squash pieces added.

Add squash and chicken after cooking the whole grain sorghum in the chicken broth.

Transfer to a serving dish and sprinkle with chives or additional Parmesan. Serve immediately.

Whole grain sorghum butternut squash risotto on a plate with Parmesan cheese sprinkled on top.

I added the Parmesan to the risotto on the plate.

Makes 6 servings.

Recipe Developed by Barbara Kilment, Executive Director – Nebraska Grain Sorghum Board.

 

Milo graphic

Milo says….

Greet your friends with a wag and a smile, like they are the most IMPORTANT people in the world. (It’s a good way to get TREATS and a BACK SCRATCH!)

 

 

Sorghum pilaf on a plate with a steak

Whole Grain Sorghum Pilaf

Whole grain sorghum is an especially versatile ingredient in gluten-free cooking. It can be used in place of couscous, bulgur or pearled barley. Nutritionally, sorghum contains more protein than typical wheat substitutes such as rice. It is rich in antioxidants, which makes it a safe, delicious, and healthy choice for a gluten-free diet. You can find more information about sorghum and additional recipes in this Sorghum Handbook.

I purchased this whole grain sorghum online from Nu Life Market. The instructions for cooking the sorghum in this recipe are a little different from my previous recipes, but worked really well. Toasting the grains in olive oil before cooking gives the sorghum a nutty flavor I really like and complements the garlic and onions.

Front of Nu Life Pearled Sorghum Grain bag.

Nu Life Pearled Sorghum has Nu packaging!

Ingredients:

  • 1 cup uncooked sorghum grain
  • 2 1/2 Tbls olive oil
  • 3 to 4 cups chicken broth
  • 1 cup carrots, thinly sliced
  • 1/2 cup celery, sliced
  • 1 clove garlic, minced
  • 3 green onions, sliced (I used 1/2 cup chopped white onion)
  • 1/3 cup pine nuts or slivered almonds, toasted (I used almonds)
  • 1 1/2 cups cherry tomatoes, halved
  • Salt to taste
  • Dash freshly cracked pepper
Chopped carrots, celery and onion in glass measuring cups.

Chopped carrots, celery and onions.

Instructions:

Rinse sorghum kernels and drain thoroughly. In a heavy 3-quart saucepan over medium-low heat, combine sorghum and 1 Tbls olive oil. Stirring constantly, gently toast sorghum in oil for 2-3 minutes or until lightly browned. Add chicken broth. Bring to a boil and reduce heat. Cover and simmer for 45 to 50 minutes or until broth is absorbed and grain is tender. Drain excess liquid, if necessary and set aside.

Cooked whole grain sorghum in pan.

Sorghum cooked in the pan.

In a large skillet, heat 1 1/2 Tbls olive oil over med-high heat. Add carrots, celery, and garlic and sauté for 3 to 5 minutes until tender crisp.

Chopped carrots, celery and onion sautéing in a frying pan.

Sauté carrots, celery and onions in olive oil.

Add onions, nuts and tomatoes. Cook for 2 to 3 minutes or until nuts begin to toast.

Sautéed vegetables with cherry tomatoes and almond slivers added.

Add tomatoes and slivered almonds.

Add cooked sorghum and heat through. Season to taste. Transfer to casserole dish or large platter.

Sorghum pilaf in frying pan.

Whole grain sorghum added to the vegetables and cooked until heated through.

Garnish with sprigs of parsley and additional toasted nuts. Serve hot. Serves 6 (1/2 cup portions).

Recipe Developed by: Barbara Kliment, Executive DirectorNebraska Grain Sorghum Board

 

Milo graphic

Milo says….

SMILE and the world smiles with you…slobber and they’ll put you OUTSIDE.

Gluten-free ginger cookies on glass serving tray.

Gluten-free Ginger Cookies

Since my fresh ginger cake fail a few weeks ago I’ve wanted to try another ginger recipe. Ginger is supposed to have a number of health benefits, including reducing inflammation. It seems like a good snacking choice for anyone with autoimmune disease. These warm cookies are crispy on the outside and soft on the inside.

Fresh ginger root.

This recipe is from Nu Life Market. Their gluten-free All-Purpose Flour mix is about the same as Carol Fenster’s sorghum blend, but has xanthan gum added.

It is a good idea to lightly spray your measuring cup with a nonstick vegetable spray before pouring in the molasses. This prevents the molasses from sticking to the cup. Chill the dough for a few minutes or dust your hands with flour if the dough is too sticky to form into balls.

Ingredients

  • 2 1/4 cups Nu Life Market Gluten Free All-Purpose Flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup butter, softened
  • 1 cup white sugar + 1/4 cup for rolling
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup of molasses

Instructions

Preheat oven to 350°F. In a medium bowl whisk together Nu Life Market Gluten Free All-Purpose Flour, ginger, cinnamon, clove, salt, and baking soda; set aside. With a mixer, in a separate large bowl beat 1 cup of white sugar and butter until light and fluffy. Add the egg and beat well. Mix in water and molasses.

 

Butter, sugar and molasses mixed together in a white mixing bowl.

Butter, sugar, egg and molasses mixed together.

Slowly add the flour mixture, mixing until well combined.

Gluten-free ginger cookie dough mixed up in a white mixing bowl.

The cookie dough was a bit sticky, so I dusted my hands with a little flour before rolling into balls.

Form dough into one-inch round balls and roll in the remaining 1/4 cup of white sugar.  Place cookies on an ungreased baking sheet two inches apart.

Baking tray with fifteen balls of cookie dough.

Ginger cookie dough rolled into balls, ready to bake.

Bake for 8-12 minutes.  Remove from oven and allow to rest on cookie sheet for 2 minutes, once rested remove to a wire rack and allow to cool.

Baked gluten-free ginger cookies on baking tray.

The cookies were soft right out of the oven and got crispier on the outside as they cooled.

Cookies piled up on a glass serving tray.

This recipe makes about 36 medium-sized cookies.

Three ginger cookies on a dessert plate.

Milo graphic

Milo says….

I’m really glad dogs don’t have to HUNT for our own FOOD any more. I’ll have another DOG COOKIE, please!