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Whole Wheat Couscous with Corn and Bleu Cheese

This recipe for Whole Wheat Couscous with Corn and Blue Cheese is a perfect example of how easy it is to incorporate ingredients like fresh sweet corn, fresh thyme, green onions and tangy blue cheese, into Hodgson Mill Couscous with Milled Flax Seed and Soy, to make the perfect side dish for any meal. Read More »


Caramelized Onion and Blue Cheese Grilled Pizza

Grilled pizza is one of our favorite summer meals and this Caramelized Onion and Blue Cheese Grilled Pizza was a big hit. The sweet caramelized onions, toasted walnuts and blue cheese went perfectly together on top of a whole wheat crust that became crispy and smoky-flavored from our barbeque grill. We enjoyed this pizza as a light dinner, but it would also make a great appetizer if you have a crowd to feed. Read More »


Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes

This Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes the bulgur wheat becomes a very nice base for the eggs, cheese and vegetables in this dish and it puts whole grains on our plates and additional protein into our meal. It also counts as a one-dish dinner and is easy to put together.  Read More »


Fresh Tomato Mozzarella Basil Tart

Fresh mozzarella cheese laden with robust, red tomatoes and fresh basil is one of my favorite summer food combinations. I grow pots of basil, fill my vegetable garden full of tomato plants and keep fresh mozzarella on hand to have things like caprese salad and pizza margherita whenever the mood strikes – which is quite often. This Fresh Tomato Mozzarella Basil Tart is another great way to enjoy these flavors in a whole wheat crust that includes fresh basil and garlic mixed directly into the dough. Yum! Read More »


Apple Butterscotch Blondies

Take what you love most about blondies – their simplicity and moist, delicious goodness – and make them a little healthier. Add more whole grains, chunks of baked apple and super-healthy flaxseed to keep them moist, plus some butterscotch chips for sweetness. Read More »


"Big Game" Calzones

When I think of Sunday’s big football game, I think of food. Not the game, the players or even the half-time show. For me, it’s all about the food. Last year I made Whole Wheat Pizza Bites that went over like gangbusters the day of the big game. So, this year I decided to do something along the same lines, but this time I turned the whole wheat pizza dough into mini calzones filled with ground beef, onions, mushrooms and cheese. These tasty hand pies can be dipped into warm pizza sauce or marinara or eaten plain – although I think it may be an unwritten rule that all foods related to watching the big game must be dipped.  Read More »


Gluten-Free Linguine with Artichokes, Sundried Tomatoes and Arugula

Need a go-to healthy gluten free entree that’s easy enough for a weeknight dinner, but definitely fancy enough for casual entertaining? I’ve got you covered with this Gluten-Free Linguine with Artichokes, Tomatoes and Arugula. What’s even more brilliant is that this entree comes together in about half an hour and all but one ingredient (the arugula) come in jars and boxes you can keep in a cupboard to pull out at a moment’s notice. This is definitely food love! Read More »


Pear Buckwheat Pancakes with Honey Ricotta and Ginger

Nothing says hearty breakfast like buckwheat pancakes packed with satisfying protein, fiber and nutrients. Buckwheat is actually a fruit seed, not a cereal grain (who knew?). Besides having a delicious, earthy, wholesome taste, it contains nutrients that can help regulate blood sugar and reduce the risk of diabetes, and can also promote cardiovascular health, actually strengthening capillary walls. It also has tons of minerals and antioxidants. In short, it’s packed with good stuff, and all the good stuff finds its way, along with real whole wheat flour, into Hodgson Mill Buckwheat Pancake Mix.  Read More »


Gluten Free Tropical Sunrise Buckwheat Cereal

Buckwheat cereal on its own tastes lightly nutty and pleasantly earthy. The tropical explosion comes from using coconut milk as a base for the cereal and by mixing in creamy mashed banana as the sweetener. Chunks of tart-sweet pineapple create an unexpected but perfect contrast to the light, smooth buckwheat cereal. And get this — this recipe is not only gluten-free, it’s vegan. Gasp! You don’t have to be hardcore on either of those fronts to enjoy it, though. Read More »


Savory Sweet Potato and Cannelini Bean Pie with Whole Wheat Olive Oil Crust

I’ve been experimenting. My philosophy is, start with good ingredients that you love, and whatever you make can’t be all bad. (Within reason: I’m not advocating for shrimp in chocolate sauce or anything.) But how about sweet potatoes, with rosemary and goat cheese? Sign me up. I knew I was getting close to something great with this pie when one of my taste testers said, “Oh, wow. I could eat this several times a day.” Whoohoo! Read More »


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