Kathya, Kat, Alberto, Sunny.
You can get most products at the grocery store.
They are economical and inexpensive.
Cornmeal, Cornstarch, Hominy, Pearl Barley, Wheat Germ ;
Must be kept cool and dry, warmness and dampness can cause mold to grow and substance may go bad.
careals-u eat them
hominy-Use 2 forks to shred the chicken, then return it to the pot.
Add the bell peppers, hominy and brown sugar. Simmer, uncovered,
for 5 to 6 minutes
. Season with salt and pepper
, then stir in the juice of the remaining lime and the cilantro.
corn starch- use one tablespoon cornstarch mixed with one tablespoon cold water.
Be sure to thoroughly mix the water with the starch (the flour or cornstarch)
to prevent lumps. After stirring the combined starch and water into the liquid to be thickened,
cook and stir over medium heat until thickened and bubbly.
pearl barley-Bring just to the boil, then turn down to a simmer and cook for 30 mins,
stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender.
You may need to top up with a little extra water as you go.
Season and stir in the rosemary and chorizo to serve.
bulgur- Sunday batch can go into soups, salads,
and more to boost your weekly whole-grain quotient.
To cook, combine 1 1/2 cups medium-grain bulgur and 3 cups water in a medium saucepan
. Bring to a boil. Cover, reduce heat, and simmer for 10 to 12 minutes or until tender.
wheat germ-A topping for your yogurt, oatmeal, or sliced fruit.
Use wheat germ in your baking by replacing some of the flour with it.
Use it as a crumb topping on desserts or casseroles.
Use it in your favorite bread stuffing recipe.
quinoa-To cook it, soak 1 cup quinoa in 2 cups water for 5-10 minutes
(to dissolve any remaining bitter coating). Drain and rinse.
Pour into a pot and add 1 1/2 cups of water and a half teaspoon of salt.
Boil, then cover with a tight-fitting lid.
Hominey-rinse hominey put 2/3 inches of water cover and let rest overnight drain water and boil.
Cornstarch- mix water and cornstarch mix it well to prevent lumps cook on medium and stir cook untill thicken and bubbly.
Pearl barley-bring water to a boil with barley reduce heat to a simmer, cook covered. Until tender and most liquids been absorbed, stand 5 minutes.
Bulgar- add water cover and let sit for 15 minutes drain water the medium grind bulgar to three parts broil for 7 mins stir occasionally remove from heat cover and stand for 5 min, drain water.
Wheat Germ- mix whole wheat flour and wheat germ with all. Purpose flour add a tablespoon of wheat germ to hot cereal before cooking or use raw for a topping for hot oatmeal.
Farina-1 cup of water add a pinch of salt removheat and add 1/4 cup of creamy wheat farina slowly, stirring constantly then return to burner and bring to a boil cook intill thicken.
Couscous- for ever dry couscous use 1 1/2 of water a little butter or olive oil to add moisture pour 1 cup couscous into boiling water and stir once with a spoon cover lid and remove heat
Quinoa- combine i cup quinoa with two cups of water cover & reduce heat until simmer until quinoa is tender, it holds a lot of water and drain it good.