Wild Oats and Aprons Girl

Wild Oats and Aprons Girl
"Learn How to Use Whole Grains Everyday"


(No Classes Currently Scheduled)

Classes are $25 each,
about two hours long, Arlington, WA area.

To reserve a seat and get directions,

or leave a msg at
425-971-2265 (email is preferred, so that I can send directions and confirmation)

For complete class descriptions, see website:
www.wildoatsandaprons.com, and click on 'Classes'


**Contact me for the possibility of having a class at your site, with your group.


How do you make whole grains as accessible, fast, and craving-good as your favorite restaurant food? Good news; I've got about a million ways. Consider these classes and instruction your own personal Kennedy Space Center, launching you on your own fun journey with whole grains. You will be amazed at how easy and super tasty whole grains can be, and how many ideas will come to you, once you start out. In fact, it would be my best compliment if YOU became better than me, coming up with multiple ideas of your own.

Some have asked me about the glamour girl logo, if I think its a likeness of me.

Good grief, no! She's a "bread babe", and me, at age 45, could be considered more of a 'bread broad'--but don't call me that. That would make me feel all unhappy inside. We both have blond hair and blue eyes, and we both smile a lot, but thats where the likeness ends. (Btw, the wild oats girl, as well as my website, were designed by my incredibly talented niece. Check out her work:http://www.kikiandsquishy.com/chris/info.html

Still, is "bread babe" too cutie-pie for representing whole grain living? I know, right? When you think of whole grains, don't you picture unshaven legs, no make-up, no style? Ha! That was so last decade. You and I are going to make whole grains CHIC! Whole grain dishes will be soon fought over at potlucks, for sure. The Wild Oats and Aprons Bread Babe represents YOU, the customer: smart, chic, happy, super cool.

Yeah! Run with it.

Tanna Mosalsky

Tanna Mosalsky

Wednesday, September 8, 2010

Italian Arborio or Risotto Rice---This is the perfect rice for risottos; the grains are chubby and short, with natural chalky lines or dots. This rice can take up to four times its original volume of liquid! It is best cooked to a plump, just-at-tender state.
This is the most basic and easiest way to make risotto, and once you make this one, it becomes so easy to make it your most versatile dish by adding artichokes, beans, cabbage, zucchini, sweet potatoes, spinach, red peppers, corn, tomato & basil, seafood, meat, and on and on.
Not the most cholesterol friendly, but just the most delicious risotto on the planet.
Risotto with Parmigiano and fresh parsley
1 c. butter
2 1/2 c. risotto rice
1 c. cooking red wine
1 qt chicken stock
1 c. freshly grated Parmigiano cheese, plus more for topping
handful of chopped Italian parsley
sea salt , freshly ground black pepper to taste
extra virgin olive oil
Melt half the butter and a good shot of extra virgin olive oil over medium heat. Stir in the rice and keep stirring until rice is opaque and just beginning to crisp. Add wine and stir briskly. As soon as wine has completely disappeared, stir in 1 c. chicken stock, and stir constantly until that has incorporated fully. Then add another cup of stock, stir, repeat, until all stock is added. Continue to cook and stir until rice is just tender. Stir in the rest of the butter, 1 c. cheese, and season to taste with salt and pepper. Finally add the parsley and complete incorporate.

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