The Parkway District • 1235 Apalachee Parkway • Open Daily 8am - 10pm • 850.942.2557

Cook's Corner

Compiled by Jean Crozier

Looking to reduce your monthly grocery bill? Try shopping the bulk section. Buying bulk allows you to buy as little, or as much as you need. Reduced packaging means less waste and lower prices. The following recipes utilize ingredients you can find in our bulk section.

Breakfast Polenta
SERVES 4

4 cups water
1/2 tsp salt
1 cup coarse polenta (not quick cooking)
1/2 cup sliced almonds, toasted
1/2 cup dried fruit, chopped
Honey
Cream

Bring the water to a boil. Stir in the salt and polenta. Stir frequently. Reduce the heat. Simmer for at least 30-35 minutes. If the polenta gets too thick and starts to dry out along the way, just stir in more water 1/4 cup at a time (or follow package directions). Serve warm in bowls topped with almonds, dried fruit, a drizzle of honey and cream or other toppings.

From www.101cookbooks.com

Nutty Flax Muffins
MAKES 12

1 1/4 cup golden flax meal
2 tsp baking powder
1 T cinnamon
1 tsp nutmeg
1/2 tsp salt
3/4 cup sugar (you can substitute honey or sorghum)
4 eggs, beaten
1/4 cup oil
1/2 cup water or apple juice
1 T vanilla
1 medium apple, chopped finely
1/2 cup chopped walnuts

Preheat oven to 350°F and grease a 12-up muffin tin. Mix together dry ingredients. Stir in remaining ingredients until just blended. Let set for 10 minutes then spoon batter into tin. Bake for 15–18 minutes.

From www.wareaglemill.com

Quinoa Pilaf
SERVES 4

1 cup quinoa
1 cup celery, chopped small
1/2 cup red pepper, chopped small
1/2 cup raw cashews
2 T olive oil
Tiny pinch asafoetida or crushed garlic clove
1 bay leaf
1/2 tsp thyme leaf
1/4 tsp turmeric
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp dried ginger
1/2 tsp salt
1 3/4 cup water
1/4 cup minced parsley or cilantro
Fresh ground pepper

Soak quinoa 5 minutes. Rinse twice. Leave to drain. Heat olive oil on medium in a 3-quart saucepan or sauté pan. Chop celery and red pepper. Add asafoetida, celery, red pepper and cashews to hot pan. Stir fry until cashews are golden. Add the rest of the spices except for the parsley. Add the quinoa and stir until dry.

Slow cooker or crock pot: Transfer to a preheated slow cooker or crock pot. Add boiling water, cover and cook 1 to 2 hours on low.

Stove top: Add 1 3/4 cups water, bring to a boil, cover, and simmer 15 to 20 minutes, or until all the water is absorbed.

Stir in the chopped parsley or cilantro, fresh ground pepper and serve.

From www.savvyvegetarian.com

Quinoa Cranberry & Mint Salad
MAKES 3 CUPS

1/4 tsp saffron threads, crumbled (optional)
1/4 cup dried cranberries, cherries or blueberries
2 T olive oil
2 T orange juice
2 tsp grated orange zest
(Cont. on p. 18)
1 T fresh mint, minced
Sprigs of fresh mint
1/4 tsp salt
1/4 tsp black pepper

Wash 1 cup quinoa in cold water, gently rubbing with your fingers. Strain in a fine sieve. In medium saucepan, bring 2 cups water to a boil. Add quinoa and saffron, bring to a boil. Cover; simmer for 12 minutes or until water is absorbed. Fluff with fork, stir in cranberries. Let stand, covered, for 5 minutes.

In small bowl, whisk together olive oil, orange juice, zest, 1 tablespoon minced mint, salt, and pepper.

Stir the orange mixture into quinoa. Place in a serving bowl, garnish with the sprigs of mint. Serve at room temperature.

From www.wareaglemill.com

Black Bean & Millet Salad
SERVES 4-6

1 cup millet, uncooked
3 cups water
2 cups black beans, cooked
2 large tomatoes, chopped
1 medium onion, (or substitute green onions), chopped
1 medium cucumber

Dressing

1/3 cup water
3 T lemon juice
1 T balsamic vinegar
2 tsp garlic, minced
1 tsp sea salt
1/2 tsp allspice
1/4 tsp black pepper
1 tsp cumin

Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool. In a large bowl, combine millet, black beans, tomatoes and onion.

Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seeds and cut into 1/2-inch slices. Add the cucumber to the salad.

Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.

From www.chetday.com

Millet Stuffed Green Peppers
SERVES 4-6

1/2 cup millet
1 1/2 cup water
Salt to taste
2 to 3 green peppers
1 1/2 cup chopped onion
1 cup sliced fresh mushrooms
1/2 tsp oregano
1/2 tsp sweet basil
1 T tamari or soy sauce
1/2 cup crumbled tofu

Cook millet in salted water about 30 minutes until tender. Slice off pepper tops. Sauté onions and chopped pepper tops with clove of garlic. Add mushrooms and seasonings. When millet is cooked, mix all ingredients together. Fill each pepper. Top with sliced tomato. Bake in dish with small amount of water. Bake at 350°F for 30 to 45 minutes (depending on size of peppers).

From www.cooks.com

Cucumber Wild Rice Salad
SERVES 4

1/2 cup sour cream
2 1/2 T lemon juice
1 T sugar
1/2 tsp salt
1/2 tsp dill weed
1 small onion, thinly sliced
1 cucumber, sliced
2 cup wild rice, cooked

In medium bowl combine sour cream, lemon juice, sugar, salt and dill weed. Thinly slice onion and separate into rings. Add onion, cucumber, and wild rice to sour cream mixture.

Cover and chill.

From www.wildrice.org

Rice Summer Salad
SERVINGS 6-8

4 cups cooked, short grain brown rice
1/2 cup cider or wine vinegar
1 green pepper, chopped
1/4 tsp mustard powder
2 stalks celery, chopped
1 large tomato, chopped
6 green onions, finely chopped
1 tsp tarragon
1 small zucchini, chopped
1-5 T diced pimiento
1 cup cooked green peas
1/4 cup chopped parsley

Mix all ingredients together. Stir well. Serve plain as a main dish, or piled on lettuce leaves and garnished with tomatoes and watercress. Preparation time is 30 minutes with 2 hours to chill.

From www.freedomyou.com

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