Hooray! It’s Easter time! That means spring is just around the corner and we can look forward to shedding our winter coats for good. In light of this celebration, I came up with a bright, flavorful dessert made with fresh raspberries and a buttery whole wheat crust that’s perfect to share with family and friends on Easter. Let’s hear it for spring! Read More »
I do enjoy a BLT on a hot day. Crisp, salty, tender, fresh, hot and cold all at once . . . it’s a surprisingly complex combo, when you think about it. So here I present its classy relation–a BLT-inspired pasta salad where tender, springy Hodgson Mill Veggie Rotini Spirals set the stage for sweet bursts of caramelized cherry tomato, savory crispy prosciutto, and spicy arugula leaves, just barely wilted. Chunks of avocado (which in my house, we call ‘nature’s mayonnaise’) give the salad a creamy richness. Read More »
This salad starts with wholesome al dente Hodgson Mill Whole Wheat Spaghetti or Hodgson Mill Gluten-Free Spaghetti combined with crunchy slivers of chopped cabbage and carrots, crisp chunks of snow pea pods, green onions, fresh cilantro, and sesame seeds. Toss it all up with a fresh, clean dressing made with toasty sesame oil, soy sauce, and tangy vinegar. Yum. Read More »
This soup is beautiful. I don’t think there is another word for it. Clean, fresh, refreshing . . . those come close. I think it’s the combination of the aromatic, zingy ginger and the gentle but persistent heat of the chili flakes and green onions butting up against the fresh veggies and cilantro, the substantial Hodgson Mill Whole Wheat Egg Noodles, and lots of good-quality vegetable broth. The slices of sirloin steak on top are an enticing contrast, more of a tasty garnish than the main event. I think if you took any one piece of the equation away, it might all fall apart.
I know it might seem a little odd to use egg noodles in this soup; maybe you were expecting rice noodles, like a vietnamese pho. But I think white rice noodles are just filler. The combination of whole wheat and a touch of egg add just the right amount of body to the soup, which doesn’t otherwise have a lot of fat. I love biting into the soft noodles along with a slightly crisp carrot or slice of squash. These noodles are just as good in this slightly exotic dish as they are in a comforting chicken noodle soup. Read More »
We have a winner for the Hodgson Mill “Have A Grain Holiday” baking contest! Barbara at Barbarabakes.com wowed us with a beautiful and delicious Citrus Cranberry Cream Cheese Danish Braid that earned her first place in our food blogger contest. That’s the link to her winning entry along with detailed directions on how she made it all come together.Now that another holiday is upon us, and the seasons are a-changing, I wanted to pay homage to Barbara’s recipe, but tweak it just a little bit for springtime. I wanted to bring my favorite flavors from hot cross buns into the picture—warm spices against fresh citrus zest and golden raisins. I also toned down the sweetness just a tiny bit to reflect a hot cross bun (I left off the citrus sugar, since the finished product is sweet enough for me). I love her recipe, and I also wanted to try out a few other seasonal ideas; I think they’re both pretty terrific. Read More »
As soon as I saw this recipe I knew it would be perfect for Easter Sunday brunch. It combines two great flavors, blueberries and maple (think pancakes) with a healthy serving of Hodgson Mill Whole Wheat Flour and Hodgson Mill All Natural All Purpose Flour along with some other easy to come-by ingredients all together in a lovely loaf cake. This recipe is also simple to make. I had everything mixed and the cake in the oven in about 10 minutes – perfect for a hectic Easter morning with egg hunts and excited children bouncing around. Read More »
I have loved the Hodgson Mill Gluten-Free Yellow Cake Mix since the first time I tried it. It’s convenient to just buy one box for one cake, it’s really reliable, and it’s always delicious—soft and tender and sweet, and it might even fool people if you don’t disclose its gluten-free roots. But I’ve also wanted to expand my gluten-free repertoire. Right now, that means carrot cake, since it’s one of my favorites. I like how simple it is to get a couple jars of pureed carrots from the baby food aisle because it makes the final product so smooth and creamy (and because it spares my knuckles from grating carrots . . . sheesh). I think you’re going to love the final product just like I do. Read More »