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Ancient Grains: Ukrainian Recipes

Ancient Grains: Ukrainian Recipes
Author: Svitlana Yakovenko
Publisher: Sova Books
Total Pages:
Release: 2018-10-14
Genre: Cooking
ISBN:
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Ancient Grains: Ukrainian Recipes, a Ukrainian cookbook, where recipes and articles are brought together by the subject of grains or cereals that are popular in Ukraine. Whether you are vegan or a meat-lover, whether you prefer savoury dishes or have a sweet tooth, hopefully, you will find recipes that suit your taste and diet. The book offers over 80 recipes to choose from, many of which are time-honoured traditional Ukrainian dishes. The book also contains some interesting stories about old Ukrainian traditions and customs, in which grain plays an important role.

Ukrainian Cuisine with an American Touch and Ingredients-Gluten Free

Ukrainian Cuisine with an American Touch and Ingredients-Gluten Free
Author: Nadejda Reilly
Publisher: Xlibris Corporation
Total Pages: 853
Release: 2010-07-31
Genre: Cooking
ISBN: 145351189X
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It is a unique cookbook with original Ukrainian recipes and use of gluten-free flours and grains flavored with Nadejda Reilly's personal touch. It contains brief history of Ukraine and cultural and traditional background of it's people. In addition, it includes author's personal stories of faith as well as her cooking and baking experiences and who influenced them.

Simply Ancient Grains

Simply Ancient Grains
Author: Maria Speck
Publisher: Ten Speed Press
Total Pages: 274
Release: 2015-04-14
Genre: Cooking
ISBN: 1607745887
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The award-winning author of Ancient Grains for Modern Meals makes cooking with ancient grains faster, more intuitive, and easier than ever before in this collection of over 100 recipes, most of which are gluten-free. Winner of the M.F.K Fisher Award From black rice to red quinoa to golden Kamut berries, ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in home kitchens, many fear that whole grains are too difficult and time-consuming to prepare. In Simply Ancient Grains, Maria Speck makes cooking with these fascinating and nourishing staples easy and accessible with sumptuous recipes for breakfast, lunch, dinner, and dessert. She breaks down how to choose and prepare ancient grains, giving detailed information on texture, flavor, and nutrition for each grain and notes which are gluten-free. Her family-friendly dishes are Mediterranean-inspired and delicious, such as Spicy Honey and Habanero Shrimp with Cherry Couscous; Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts; Roasted Portobello Mushrooms with Hazelnut Buckwheat Stuffing; and Red Rice Shakshuka with Feta Cheese. Maria’s tips and simplified approach take whole grain cooking to the next level by amplifying the flavor and enduring beauty of these nutritious grains.

Grain Power

Grain Power
Author: Patricia Green
Publisher: Penguin Canada
Total Pages: 409
Release: 2014-01-07
Genre: Cooking
ISBN: 0143189808
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TRANSFORM YOUR MEALS WITH HEALTHY & DELICIOUS GLUTEN-FREE ANCIENT GRAINS Grain Power makes it simple to include a variety of delicious gluten-free ancient grains in your everyday meals. Ancient grains are great tasting and not only ideal for people with food allergies, gluten intolerance and health issues, but also those looking for delicious, nutrient-rich grains for a healthy lifestyle. Packed with lots of variety and unique, natural flavors, recipes feature the most popular and versatile gluten-free ancient grains available today. It’s easy to super-charge all your meals with these health-boosting, nutrient-dense superfoods: amaranth buckwheat chia kañiwa quinoa millet oats sorghum teff Grain Power is a complete cookbook featuring everything you need to know about cooking these amazing ancient grains, as well as combining them into unique superblends. Grain Power features over 100 easy-to-make, delicious recipes like Pumpkin Spice Steel-Cut Oats, Chewy Chocolate Granola with Cherries & Buckwheat, Millet & Quinoa Blueberry Pecan Snack Bars, Smoked Ham and Leek Amaranth Chowder, Thin-Crust Vegetable Pizza with Fresh Basil, and Caramel Apple Buckwheat Crêpes.

Everyday Whole Grains

Everyday Whole Grains
Author: Ann Taylor Pittman
Publisher: Time Inc. Books
Total Pages: 352
Release: 2016-03-22
Genre: Cooking
ISBN: 0848747445
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Healthy, hearty, and versatile, whole and ancient grains are fast becoming staples in kitchens everywhere. In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Ann Taylor Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum, and more.

This book reinvents how we cook with grains. Ann offers recipes that have us popping and crisping them for texture, creaming them for soups, and using them in sublime, miraculously guilt-free desserts. Everyday Whole Grains covers the essentials on each grain and features 175 flavorful dishes from savory breakfasts, stews, and casseroles, to foolproof pizzas and breads.

With over 100 gorgeous photographs and detailed nutritional information for every recipe, Everyday Whole Grains is as inspiring as it is authoritative and a must-have for food lovers and health-conscious eaters alike.

Cooking with Ancient Grains

Cooking with Ancient Grains
Author: Laura Blake Mcbride
Publisher: CreateSpace
Total Pages: 436
Release: 2013-07-03
Genre: Cooking
ISBN: 9781484089682
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With 139, easy-to-follow, bread, snack, dessert and main course recipes, you will find recipes to make low-cost, nutritious meals for yourself and your family right at your finger tips! "Cooking with Ancient Grains" is the product of a lifetime of research and experimentation with organically grown, freshly ground, low-gluten and gluten-free ancient grains. Discover how to increase the nutritional quality and digestibility of your grains while buying in bulk and saving money. Now, you can experiment with simple, time-saving, traditional methods of preparing grains such as soaking, sprouting, fermenting and grinding to make no-knead and sourdough breads. You will also learn why you should use other natural ingredients such as healthy grass-fed meats, cage-free eggs, healthy oils, natural sweeteners and low-sodium salt when preparing food. But, best of all, you can experience the satisfaction of watching your family grow healthy and happy... naturally!!

Ancient Grains for Modern Meals

Ancient Grains for Modern Meals
Author: Maria Speck
Publisher: Ten Speed Press
Total Pages: 242
Release: 2011-04-26
Genre: Cooking
ISBN: 1580083544
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A NEW YORK TIMES NOTABLE COOKBOOK • From amaranth and buckwheat to quinoa and spelt, discover the versatility, flavor, and sophistication of whole grains with over 75 satisfying recipes that draw on food traditions from across the Mediterranean and northern Europe. “A sensuous love letter to the delicious possibilities of whole grains.”—The Kitchn Winner: IACP Julia Child Award, Gourmand World Cookbook Award One of The Washington Post’s Ten Best Cookbooks of the Year Food writer Maria Speck’s passion for propelling Old World staples such as farro, barley, buckwheat, polenta, and wheat berries to the forefront of new American cooking is beautifully presented in Ancient Grains for Modern Meals. Rustic but elegant dishes—Creamy Farro with Honey-Roasted Grapes, Barley Salad with Figs and Tarragon-Lemon Dressing, Buckwheat-Feta Burgers with Tangy Parsley Sauce, and Purple Rice Pudding with Rose Water Dates—are sure to please discerning palates and become favorites in any whole grain repertoire. Food lovers and health-conscious home chefs alike learn how to integrate whole grains into their busy lives, from quick-cooking quinoa and buckwheat to the slower varieties such as spelt and Kamut. The stunning flavors and lively textures of whole grains are enhanced with natural ingredients such as butter, cream, and prosciutto—in moderation—to create lush Mediterranean-inspired recipes. Maria’s approachable style and generous spirit make this collection of time-honored, updated classics a treasury for today’s cooks.

Traditional Velykden

Traditional Velykden
Author: Svitlana Yakovenko
Publisher:
Total Pages:
Release: 2021-03-20
Genre:
ISBN: 9780648948513
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"Traditional Velykden: Ukrainian Easter Recipes" is dedicated to the magnificent Ukrainian festival, Velykden, the day that has no equal in its celebration and is filled with ancient customs, good spirits and rich food. The recipes of the most popular traditional Easter dishes include: kholodets, shynka or buzhenyna, pashtet and pyrizhky. Desserts are presented by such Ukrainian classic delights as medivnyk, makivnyk, rohalyky and verhuny. Some of the best paska recipes are included in the book. The articles describe the significance of Velykden, its rituals and attributes, including krashanka and pysanka, paska and the Easter basket.

Grains as Mains

Grains as Mains
Author: Jodi Moreno
Publisher: Penguin
Total Pages: 446
Release: 2015-03-03
Genre: Cooking
ISBN: 1465438998
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Cooking with grains is a flourishing global trend. Ancient grains, such as bulgur wheat, spelt, wheat berries, and teff, are popular for the texture and flavor they bring to dishes, as well as their health benefits. This visually stylish and comprehensive cookbook satisfies today's worldwide appetite for tasty, versatile, and healthy grains, with more than 150 fresh and exciting recipes. Grains as Mains is not a vegetarian cookbook, but the majority of the recipes are meat-free, with suggestions for "choosing your own protein" accompaniments. It features a wide range of recipes, many of which are gluten-free. Where relevant, graphic devices show how to swap your grains for easy recipe variations. With warm and evocative photography and step-by-step techniques, this book takes a fresh approach to cooking with century-old grains. The book is for the adventurous cooks eager to experiment with unusual and exciting ingredients, and health-conscious cooking enthusiasts who are looking for delicious new styles of recipes. Featured grains include cornmeal (polenta), bulgur wheat, quinoa, millet, barley, spelt, wheat berries, amaranth, farro, buckwheat, khorasan wheat (kamut), teff, sorghum, and freekeh.