"The most crucial step was freeing the teosinte kernels from their stony cases."
I've been working on freeing the kernals from the husk of Bromus carinatus, a California native grass seed, and haven't - let us say - gone into full production. It's little by little. I'm researching the machines that remove husk, thresh. Grinding - and then developing recipes - is more straightforward.
2 comments:
Well you know I'm not as healthy as you but I did make Kripalu Quinoa Egg Bake tonight. Made tonight for meals over the next few days.
Makes one 9” baking pan.
1 small onion, diced
2 tablespoons olive oil
1 tablespoon minced garlic
One dozen organic eggs
3 cups milk or unsweetened soy milk
2 tablespoons fresh thyme
1 teaspoon salt
¼ teaspoon back pepper
1 cup quinoa
¼ cup fresh grated parmesan cheese (optional)
4 cups fresh spinach, chopped
Sauté the onion and garlic in olive oil until the onion begins to caramelize. Meanwhile, whisk together the eggs, milk, thyme, salt, and pepper. Wash the quinoa well and drain, then add to egg mixture. Add cheese. When onions are ready, lay spinach in an oiled pan, followed by the onions and then the egg mixture. Cover and bake for 35 to 40 minutes at 350 degrees. As the eggs bake, most of the quinoa will make its way to the bottom of the pan and form a crust—it’s like magic!
I'll try it. I think I'll substitute collards from Land of Collards Garden out back for the spinach. And may have to sub the cheese. Won't use soy milk.
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