Apr 26, 2012

Growing Sprouts in a Basket


Alfalfa Sprouts

Growing sprouts is so simple and rewarding.  Need I say how nutritious they are?  For small seeds like alfalfa, a bamboo basket is better than a jar.  Just look at the picture you can grow sprouts that look that good.  Not a twisted mess like what you get when you grow them in a jar.  I learned this method from the book Sprouts The Miracle Food by Steve Meyerowitz.  So first you need a bamboo basket.  It must be bamboo.  The basket needs to have a tight enough weave that the small seeds won't fall though the holes.  I get mine at second hand stores for 50 cents to a dollar.


The other thing you need is a "greenhouse".  Mine is the packaging from an ice cream cake from Cold Stone.  You can get similar packaging from a bakery.  This keeps the seeds from drying out.


If your "greenhouse" is tall enough you can stack two baskets.  Then you can grow two kinds of sprouts at the same time, or alternate starting dates.


Last of all, you need seeds.  I get my alfalfa seeds from a health food store.  I get radish seeds from a garden store that sells seeds in bulk.  Buying seeds in seed packages is too expensive.  You can buy seeds for sprouting on line.  Make sure the seeds you are spouting are untreated seeds.  Small seeds that I've spouted are alfalfa and radish. You can sprout broccoli, cabbage, fennel, kale, turnip, mustard and clover seeds in baskets. (I'm sure there are other seeds that would work.)  When picking seeds to sprout it is not surprising that radish sprouts taste hot like radishes, broccoli sprouts taste kind of like broccoli.  You can mix stronger flavored seeds with mild seeds like alfalfa. 

Before you start you need to clean the basket.  You do this by boiling the basket for 3 minutes. 


The spoon is keeping the basket from floating.  Remember the spoon handle will be hot.
For this post I'm sprouting 2 tablespoons alfalfa.
Steps for sprouting:

Rinse the seeds.  If you have a strainer with small enough holes, rinse the seeds with it.  If not put the seeds in a jar, fill it with water.  Wait till the seeds settle in the bottom, then pour off as much water as possible without losing any seeds.  Repeat. 


Soak the seeds in a jar for 8-10 hours with plenty of water.


Pour the seeds into the basket.  Rinse with water.  To rinse use the side spray hose or set your faucet to spray.  The force from a regular faucet will move the seeds around too much.  A trickle of water won't give the seeds the rinse they need.  To let the water drain tip the basket so that water will run off basket slats. 


When basket is done dripping, put the basket in it's "greenhouse" so it will not dry out.  Just place the top on, do not seal. 


Rinse the seeds at least twice a day, once in the morning, and again in the evening.  Soon you will have sprouts to harvest.




These sprouts are ready to eat. To harvest, grab down at the roots and gently pull. You can rinse off the hulls but it's not necessary. The hulls don't have any flavor they just add fiber. The sprouts now need to be stored in the fridge. Leave the sprouts in the basket covered by a plastic bag until you are ready to eat them. You need to keep rinsing your sprouts once a day to keep them fresh. The sooner they're eaten the fresher they'll be.

1 Tablespoon radish seeds.





Ready to enjoy!
ANN

Read more...

Apr 24, 2012

Recipes to add sprouts to

You can use spouts in more ways than just adding them to lettuce salads and in place of lettuce on sandwiches and tacos.  There are many dishes you can add sprouts to.  The small seed sprouts like alfalfa and clover can not be cooked.  Add them to your favorite salads like: green salad,coleslaw, and pasta salads.  Some people add then to their smoothies.  Here is a recipe I use them in:




Turkey and Craisins Pasta Salad add 1 - 2 cups alfalfa, clover, radish, or a mix.

Larger sprouts like mung bean and lentil can take a little eat.  You can add then at the end of stir fry, fried rice, chillies and soups.  Here are some recipes I like to use them in:

Savory Sweet and Sour Chicken add 1 cup mung bean sprouts to sauce just before serving.

Perfect Potato Salad decrease potatoes from 5 cups to 4, add 1 cup lentil sprouts.  They taste like fresh green peas.









ANN

Read more...

Apr 23, 2012

Perfect Potato Salad


Just a little mustard, just a little tang, makes perfect potato salad.  Everybody loves potato salad, enough said. 

5-6 cups red potatoes, cooked, peeled and cubed
4 boiled eggs, chopped
1 cup light mayonnaise
1 tablespoons prepared mustard
3 tablespoons liquid from dill pickle jar
1/8 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup celery, sliced thin
1 green onion, chopped fine
1/4 cup dill pickle, chopped fine

Combine mayonnaise, mustard, pickle liquid, celery seed, salt and pepper; mix well.  Add potatoes, eggs, onion, celery, and pickle; mix lightly.  Chill.

Printer Friendly

Other yummy mix ins are sliced black olives and sprouts.
Lunch to die for, a big scoop of potato salad served on a big slice of a home grown tomato.

ANN

Read more...

Turkey and Craisins Pasta Salad

This tangy sweet salad dressing reminds me of the house dressing served at the Hug-Hes Cafe on their Chicken Pasta Salad.


This is a great recipe to make after Thanksgiving using leftover turkey and cranberry sauce.  But we love this recipe all year round, using chicken sometimes instead of turkey.   

4 cups uncooked bow tie pasta
1 cup cooked turkey cut into bite size pieces or chicken
1 cucumber, peeled and chopped
1 cup broccoli, cut into small pieces
1 carrot, grated
1/2 cup Craisins

Dressing:
1/4 cup seasoned rice vinegar
1/4 cup cranberry sauce
1/4 cup olive oil
3 tablespoons sugar
1 teaspoon garlic salt
fresh ground black pepper
2 mint leaves chopped fine (opt)

Cook pasta following the instructions on package.  While pasta is cooking mix dressing, and prepare vegetables.  When the pasta is done, quick rinse with cold water and drain really well.  Add turkey or chicken, vegetables, Craisins and dressing.  Chill.  Stir before serving.
Printer Friendly

Turkey and Craisins Pasta Salad tastes great with sprouts.

ANN

Read more...

Mar 9, 2012

Savory Sweet & Sour Chicken

This is a dinnertime classic at our house!  One of my husband's all time favorites.  The combination of flavors is sure to make your mouth happy!


1 1/2 pounds boneless chicken, cut into bite size pieces
1 teaspoon chicken soup base or bouillon cube
1/4 teaspoon salt
1 cup carrot, peeled and cut into sticks that are about an inch long
1 can pineapple tidbits
1/4 cup brown sugar
2 tablespoons cornstarch
1/4 cup vinegar
1 tablespoon soy sauce
1/2 medium green pepper, cut into strips
1/4 cup onion, thinly sliced

Brown chicken in pan that has been sprayed with vegetable spray.  After chicken is browned add 1 cup water, soup base and salt, bring to a simmer.  Add carrots.  Drain pineapple, reserving juice.  Add pineapple juice, vinegar, and soy sauce.  In small bowl mix brown sugar and cornstarch.  Stir sugar and cornstarch mixture into chicken and sauce, stir till sauce thickens. Add drained pineapple, green pepper and onion.  Simmer 3-4 minutes till veggies are tender-crisp.  Serve over rice.
I like to serve broccoli with this but I cook it separately so I know it won't be too mushy.  I can't stand mushy broccoli!

Enjoy!

Sweet and Sour Chicken is freezer friendly, remove from heat after sauce has thickened.  Add pineapple, green pepper and onion.  Allow to cool.  Label and date freezer bag, pour sweet and sour chicken into bag.

Printer Friendly

JULIE

Read more...
Related Posts Plugin for WordPress, Blogger...

  © Blogger template Coozie by Ourblogtemplates.com 2008 Customized and Installed by Custom Blog Designs

Back to TOP