Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 Thank you, Chef David for your input on the recipes for quinoa. I'll put your notes in the recipes. I hope you've done demos on Rudi's Organic Spelt Tortillas - YUM! I can recommend these to anyone who doesn't know the joys of Spelt. * Exported from MasterCook * Almond Couscous Recipe By :The Mediterranean Diet Serving Size : 0 Preparation Time :0:00 Categories : VMC Apr 09 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry whole-grain couscous 2 cups water 1/2 cup raw almonds -- coarsely chopped 1/2 cup currants 1 teaspoon ginger 1 teaspoon cinnamon 1 teaspoon cumin 1 dash salt 1 dash red pepper 1 dash black pepper 1 tablespoon fruity olive oil Put the couscous in a bowl or large measuring cup with boiling water to cover and immediately cover with a lid. Let stand for 5 minutes or until couscous has absorbed all the liquid. Stir in almonds, currants, and spices. When thoroughly combined, stir in olive oil. Allow to sit at room temperature or refrigerate for 2 hours to allow flavors to blend and to infuse the couscous. This tastes better the second day. My favorite way this is at next-day breakfast, chilled. This can be reheated as well. S(MC Format:): " Sherilyn S., April 2009 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 1g Fat (2.9% calories from fat); 4g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 291mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat. NOTES : Quick, easy and elegant. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 Is there a gluten-free version of couscous? On Wed, Apr 29, 2009 at 9:11 AM, Sherilyn <sschamber wrote: > > > Thank you, Chef David for your input on the recipes for quinoa. I'll put > your notes in the recipes. > > I hope you've done demos on Rudi's Organic Spelt Tortillas - YUM! I can > recommend these to anyone who doesn't know the joys of Spelt. > > > * Exported from MasterCook * > > Almond Couscous > > Recipe By :The Mediterranean Diet > Serving Size : 0 Preparation Time :0:00 > Categories : VMC Apr 09 > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 cup dry whole-grain couscous > 2 cups water > 1/2 cup raw almonds -- coarsely chopped > 1/2 cup currants > 1 teaspoon ginger > 1 teaspoon cinnamon > 1 teaspoon cumin > 1 dash salt > 1 dash red pepper > 1 dash black pepper > 1 tablespoon fruity olive oil > > Put the couscous in a bowl or large measuring cup with boiling water to > cover and immediately cover with a lid. Let stand for 5 minutes or until > couscous has absorbed all the liquid. > > Stir in almonds, currants, and spices. When thoroughly combined, stir in > olive oil. Allow to sit at room temperature or refrigerate for 2 hours to > allow flavors to blend and to infuse the couscous. > > This tastes better the second day. My favorite way this is at next-day > breakfast, chilled. This can be reheated as well. > > S(MC Format:): > " Sherilyn S., April 2009 " > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 224 Calories; 1g Fat (2.9% calories > from fat); 4g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; > 291mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 > Fruit; 0 Fat. > > NOTES : Quick, easy and elegant. > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 On Apr 29, 2009, at 12:11 PM, Sherilyn wrote: > I hope you've done demos on Rudi's Organic Spelt Tortillas - YUM! I > can > recommend these to anyone who doesn't know the joys of Spelt. ======== Spelt is not gluten free. Spelt is a form of wheat. Those who need to be gluten free should never touch spelt. Sherene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 Just to be clear, though--spelt's not gluten-free. On Wed, Apr 29, 2009 at 12:11 PM, Sherilyn <sschamber wrote: > > > Thank you, Chef David for your input on the recipes for quinoa. I'll put > your notes in the recipes. > > I hope you've done demos on Rudi's Organic Spelt Tortillas - YUM! I can > recommend these to anyone who doesn't know the joys of Spelt. > > > * Exported from MasterCook * > > Almond Couscous > > Recipe By :The Mediterranean Diet > Serving Size : 0 Preparation Time :0:00 > Categories : VMC Apr 09 > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 cup dry whole-grain couscous > 2 cups water > 1/2 cup raw almonds -- coarsely chopped > 1/2 cup currants > 1 teaspoon ginger > 1 teaspoon cinnamon > 1 teaspoon cumin > 1 dash salt > 1 dash red pepper > 1 dash black pepper > 1 tablespoon fruity olive oil > > Put the couscous in a bowl or large measuring cup with boiling water to > cover and immediately cover with a lid. Let stand for 5 minutes or until > couscous has absorbed all the liquid. > > Stir in almonds, currants, and spices. When thoroughly combined, stir in > olive oil. Allow to sit at room temperature or refrigerate for 2 hours to > allow flavors to blend and to infuse the couscous. > > This tastes better the second day. My favorite way this is at next-day > breakfast, chilled. This can be reheated as well. > > S(MC Format:): > " Sherilyn S., April 2009 " > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 224 Calories; 1g Fat (2.9% calories > from fat); 4g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; > 291mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 > Fruit; 0 Fat. > > NOTES : Quick, easy and elegant. > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 That's my thoughts too. Couscous is WHEAT! What are we ALL missing??? And if there's a GF version, where do you get it??? Karen Margaret Stork van Swelm Wednesday, April 29, 2009 12:15 PM Re: Recipe: Almond Couscous Is there a gluten-free version of couscous? On Wed, Apr 29, 2009 at 9:11 AM, Sherilyn <sschamber wrote: > > > Thank you, Chef David for your input on the recipes for quinoa. I'll put > your notes in the recipes. > > I hope you've done demos on Rudi's Organic Spelt Tortillas - YUM! I can > recommend these to anyone who doesn't know the joys of Spelt. > > > * Exported from MasterCook * > > Almond Couscous > > Recipe By :The Mediterranean Diet > Serving Size : 0 Preparation Time :0:00 > Categories : VMC Apr 09 > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 cup dry whole-grain couscous > 2 cups water > 1/2 cup raw almonds -- coarsely chopped > 1/2 cup currants > 1 teaspoon ginger > 1 teaspoon cinnamon > 1 teaspoon cumin > 1 dash salt > 1 dash red pepper > 1 dash black pepper > 1 tablespoon fruity olive oil > > Put the couscous in a bowl or large measuring cup with boiling water to > cover and immediately cover with a lid. Let stand for 5 minutes or until > couscous has absorbed all the liquid. > > Stir in almonds, currants, and spices. When thoroughly combined, stir in > olive oil. Allow to sit at room temperature or refrigerate for 2 hours to > allow flavors to blend and to infuse the couscous. > > This tastes better the second day. My favorite way this is at next-day > breakfast, chilled. This can be reheated as well. > > S(MC Format:): > " Sherilyn S., April 2009 " > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 224 Calories; 1g Fat (2.9% calories > from fat); 4g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; > 291mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 > Fruit; 0 Fat. > > NOTES : Quick, easy and elegant. > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 You can use millet in place of traditional cous cous, or rice for that matter! Carrie http://www.gingerlemongirl.com http://2livinglightly.blogspot.com On Wed, Apr 29, 2009 at 12:15 PM, Margaret Stork van Swelm < margaret.stork wrote: > > > Is there a gluten-free version of couscous? > > > On Wed, Apr 29, 2009 at 9:11 AM, Sherilyn <sschamber<sschamber%40verizon.net>> > wrote: > > > > > > > Thank you, Chef David for your input on the recipes for quinoa. I'll put > > your notes in the recipes. > > > > I hope you've done demos on Rudi's Organic Spelt Tortillas - YUM! I can > > recommend these to anyone who doesn't know the joys of Spelt. > > > > > > * Exported from MasterCook * > > > > Almond Couscous > > > > Recipe By :The Mediterranean Diet > > Serving Size : 0 Preparation Time :0:00 > > Categories : VMC Apr 09 > > > > Amount Measure Ingredient -- Preparation Method > > -------- ------------ -------------------------------- > > 1 cup dry whole-grain couscous > > 2 cups water > > 1/2 cup raw almonds -- coarsely chopped > > 1/2 cup currants > > 1 teaspoon ginger > > 1 teaspoon cinnamon > > 1 teaspoon cumin > > 1 dash salt > > 1 dash red pepper > > 1 dash black pepper > > 1 tablespoon fruity olive oil > > > > Put the couscous in a bowl or large measuring cup with boiling water to > > cover and immediately cover with a lid. Let stand for 5 minutes or until > > couscous has absorbed all the liquid. > > > > Stir in almonds, currants, and spices. When thoroughly combined, stir in > > olive oil. Allow to sit at room temperature or refrigerate for 2 hours to > > allow flavors to blend and to infuse the couscous. > > > > This tastes better the second day. My favorite way this is at next-day > > breakfast, chilled. This can be reheated as well. > > > > S(MC Format:): > > " Sherilyn S., April 2009 " > > - - - - - - - - - - - - - - - - - - - > > > > Per Serving (excluding unknown items): 224 Calories; 1g Fat (2.9% > calories > > from fat); 4g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg > Cholesterol; > > 291mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 > 1/2 > > Fruit; 0 Fat. > > > > NOTES : Quick, easy and elegant. > > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2009 Report Share Posted April 29, 2009 This recipe was just posted on celiac.com http://www.celiac.com/gluten-free/index.php?showtopic=57610 *Toasted Millet Pilaf* *Gluten Free, Dairy Free, Soy Free, Nightshade Free, Rice Free * 1/2 red onion, diced 1 cup sliced wild mushrooms 1 cup organic millet 2 tb almond slivers 2 tb minced parsley 1 clove fresh garlic, minced 4 cups organic chicken stock olive oil for sauteeing kosher or sea salt to taste In a dry 8 " fry pan, pour millet, and put on medium heat. Shake millet around to toast evenly and keep from burning, for about 5-10 minutes, until you get a nice fragrance and the millet is slightly toasted. Set on cool burner. In a small pan (with lid) pour in a little olive oil, heat on medium, and add red onions and mushrooms when hot. Cook for 10 minutes. Add parsley, stir around, add garlic, stir around. Then add stock, heat to boil and add almond slivers and toasted millet. Check seasoning and add salt if necessary. Cover and cook 40-45 minutes. Serves 4. Enjoy! lovelove Carrie http://www.gingerlemongirl.com http://2livinglightly.blogspot.com On Wed, Apr 29, 2009 at 12:37 PM, Ginger Lemon Girl < gingerlemongirl wrote: > You can use millet in place of traditional cous cous, or rice for that > matter! > > Carrie > http://www.gingerlemongirl.com > http://2livinglightly.blogspot.com > > > > On Wed, Apr 29, 2009 at 12:15 PM, Margaret Stork van Swelm < > margaret.stork wrote: > >> >> >> Is there a gluten-free version of couscous? >> >> >> On Wed, Apr 29, 2009 at 9:11 AM, Sherilyn <sschamber<sschamber%40verizon.net>> >> wrote: >> >> > >> > >> > Thank you, Chef David for your input on the recipes for quinoa. I'll put >> > your notes in the recipes. >> > >> > I hope you've done demos on Rudi's Organic Spelt Tortillas - YUM! I can >> > recommend these to anyone who doesn't know the joys of Spelt. >> > >> > >> > * Exported from MasterCook * >> > >> > Almond Couscous >> > >> > Recipe By :The Mediterranean Diet >> > Serving Size : 0 Preparation Time :0:00 >> > Categories : VMC Apr 09 >> > >> > Amount Measure Ingredient -- Preparation Method >> > -------- ------------ -------------------------------- >> > 1 cup dry whole-grain couscous >> > 2 cups water >> > 1/2 cup raw almonds -- coarsely chopped >> > 1/2 cup currants >> > 1 teaspoon ginger >> > 1 teaspoon cinnamon >> > 1 teaspoon cumin >> > 1 dash salt >> > 1 dash red pepper >> > 1 dash black pepper >> > 1 tablespoon fruity olive oil >> > >> > Put the couscous in a bowl or large measuring cup with boiling water to >> > cover and immediately cover with a lid. Let stand for 5 minutes or until >> > couscous has absorbed all the liquid. >> > >> > Stir in almonds, currants, and spices. When thoroughly combined, stir in >> > olive oil. Allow to sit at room temperature or refrigerate for 2 hours >> to >> > allow flavors to blend and to infuse the couscous. >> > >> > This tastes better the second day. My favorite way this is at next-day >> > breakfast, chilled. This can be reheated as well. >> > >> > S(MC Format:): >> > " Sherilyn S., April 2009 " >> > - - - - - - - - - - - - - - - - - - - >> > >> > Per Serving (excluding unknown items): 224 Calories; 1g Fat (2.9% >> calories >> > from fat); 4g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg >> Cholesterol; >> > 291mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 >> 1/2 >> > Fruit; 0 Fat. >> > >> > NOTES : Quick, easy and elegant. >> > >> > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 >> > >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
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