This recipe is adapted from “Miracle Cobbler” in an old cookbook called Log Cabin Cooking: Pioneer Recipes and Folklore by Barbara Swell.

I’m using Einkorn flour, which may have some nutritional benefits over regular contemporary wheat flour. I always buy whole wheat/Einkorn berries and grind my grains fresh at home. 

I have a Nutri Mill classic grinder, we’ve used it for years.   

Nutri Mill Classic Grain Mill

Ingredients 

2 tablespoons butter (melt in the skillet)

1 cup Einkorn (or any other whole grain) flour

1/2 cup sugar (I prefer Coconut Palm Sugar)

1 cup (grass-fed) milk

1 teaspoon baking powder

about 2 cups (fresh or frozen) blueberries, raspberries, or cherries

Directions

Heat oven to 350 ºF.

Melt the butter in the 9″ skillet, then swirl around to coat sides, set aside.

Stir dry ingredients, then add milk, stir until smooth.

Pour the batter into the skillet. Sprinkle the berries on top, and sprinkle with sugar if desired (completely not necessary, just really for looks).

Bake about 35-40 minutes, until done.

I recommend removing onto a plate or platter once cool as the moisture from the cooled cake can do weird things to the skillet, and darken the bottom of the cake.

This recipe is a version of the one I found at the Einkorn.com site.

INGREDIENTS

NOTE: Dumplings are typically cooked on top of a soup or stew. I particularly love to use them when my soup broth is a little thin, the dumplings take the meal from very plain and uninteresting to delicious, and much more filling. The soup/stew should be hot before you add the dumplings, then you will move/return it to the oven to bake.

2 cups Einkorn All Purpose Flour

1 tablespoon Baking Powder

1/2 teaspoon Baking Soda

1/4 teaspoon course Salt

6 tablespoons Butter Melted

3/4 cup milk with 1/2 teaspoon apple cider vinegar

1/4 teaspoon Smoky Paprika

DIRECTIONS

Preheat the oven to 350°F

Whisk together the dry ingredients:  flour, baking powder, baking soda, and salt in a medium-size bowl.

Make a well in the middle of the flour mixture and add the melted butter and buttermilk. Using a wooden spoon, fold the mixture together, scrapping the bottom and sides to thoroughly combine. The dough will be soft and sticky. 

Scoop rounded tablespoon of the dough mixture (I use a tablespoon sized ice-cream scoop, makes it quick and easy!) and place on top of your soup or stew spacing each dumpling about 1-inch apart.

If you like to you may sprinkle the dumpling with the smokey paprika, alternatives would be a little garlic powder, onion powder, or coarse salt.

Bake uncovered for 25 minutes or until the dumplings are cooked and nicely browned.

Thanksgiving morning, my boys were home and spent the night, so a special breakfast was certainly in order.

Recently we took a trip to Indiana, my sister-in-law took me to a local Amish shop and I left with 25 pounds of organic Einkorn grain. That evening we had an Einkorn chocolate cake made in a skillet with no eggs, no milk. Yum!

So, earlier this week I got out my NutriMill and turned some of those Einkorn wheat berries into flour. That evening I spiced up some mediocre beef stew with dumplings. Yum!

This morning’s waffles continue the Einkorn is yummy saga. I found a recipe online, and it worked just fine, everyone of us said yum.

Since I didn’t change the recipe I guess I will just say thanks – and put some links here.

The recipe: Easy Einkorn Waffles from Snacking in Sneakers.

Dr. Axe’s explanation of the value of Einkorn.

Waffles!

So Yummy!

Down to the last Scoop!

Stir-Fried Quinoa

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4

This is a great way to use left-overs and planned-overs. Feel free to modify these guidelines to suit your family's preferences. This will serve 2-3 people as a full course, as a side dish it should feed 4-6.

Ingredients

  • 1/2 sweet onion, diced

  • 4 button mushrooms, diced

  • 1/2 pound firm tofu, cubed

  • 2 cups cooked quinoa

  • 1 1/2 cups frozen mixed veggies (corn, peas, carrots, green beans)

  • 2 tablespoons Brags Liquid Aminos

  • 2 eggs

  • 2 teaspoons sesame seeds

  • 2 teaspoons chia seeds

  • 1 tablespoon toasted sesame oil

  • 2 tablespoons coconut oil

Instructions

  1. Begin with coconut oil in a large skillet or stir-fry pan. Add the onion and mushrooms, stir around until the onions are beginning to get a tinge of golden on the edges. Add the tofu, stir occasionally. After about 2 minutes add the frozen veggies, let them sit for a minute or so to get thawed, then stir everything. Add the quinoa, then the liquid aminos, stir occasionally. When the quinoa is hot crack and add 2 eggs. Stir them around and allow them to cook for a couple of minutes. Sprinkle with sesame and chia seeds. When the eggs are done turn off the heat. Drizzle the sesame oil on and serve.
https://ladyonaquest.com/stir-fried-quinoa/

 

Cod de Provence

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 2

This evening I experimented with cod, peas, spinach, mushrooms and quinoa, it turned out pretty yummy. So here's what I did.

Ingredients

  • 1 T avocado oil
  • 1/4 cup minced onion
  • 4 small/medium portabella mushrooms, sliced
  • 8 grape tomatoes, quartered
  • 1/4 c minced roasted red pepper ( I get these in a jar at Trader Joe's)
  • 2 tsp butter
  • 2 pieces wild caught cod, skinless
  • 1 tsp 'herbs de Provence'
  • pinch crushed red pepper
  • 1/2 tsp black pepper
  • two handfuls of baby spinach leaves - arrange on two plates
  • 1 cup quinoa - cooked
  • 1/2 cup sprouts (I have a broccoli/radish mix I sprout at home)
  • Salt to taste

Instructions

  1. Put avocado oil, onion, and mushrooms in a large skillet, on medium heat. Stir around from time to time as they slightly brown. Add the butter to the skillet. Place the fish in the skillet, sprinkle with half of the herbs de Provence. Cover and let cook for a couple minutes.
  2. Meanwhile, prepare the peas by steaming them, or add frozen peas to boiling water, return to a boil and turn off the heat.
  3. Return to the skillet, add the chopped up tomatoes and roasted red pepper. Pile some of the mushrooms and onion on top of the cod. Add the hot peas. Sprinkle the remaining herbs de Provence, add the crushed red pepper and black pepper. Cover, reduce heat to low, let simmer a few minutes, until the cod is done. Cod is done when it is no longer translucent, and is easily flaked with a fork.
  4. Divide the spinach between 2 plates. Divide the quinoa, sprinkle it on the spinach. Divide the sprouts and place them on the side of the spinach. Dish out the cod fillet, placing it on top of the quinoa, then cover it all with the veggies remaining in the pan. Drizzle the pan juices over all and serve. Yum!

Notes

I used left-over quinoa. If you don't have leftover, cook up 2 servings, use some broth in the water to make it more flavorful. Did you know quinoa has a natural 'covering' on it, a saponin, which causes it to taste bitter? This protects the seeds from being eaten by birds and other critters. If you wash the quinoa before cooking, they taste much sweeter. An alternative is to soak and sprout the quinoa and then you can eat it raw! To follow this method, wash and rinse the quinoa, and soak over night. In the morning rinse it then allow it to rest in the strainer on the counter top for several hours.

https://ladyonaquest.com/cod-de-provence/