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

Tuesday, September 7, 2010

Over the next few days Let’s run down some of the most popular varieties of rice you’ll find in the grocery store. But remember, there are so many, many more---some of which are known only locally, where they are grown. So start by trying these varieties and continue to branch out, finding all your favorite rices. You’ll have new family menus for months and years to come.
Basmati---long, slim grain, available in brown or white, cooks up in separate fluffy grains with a fantastic aroma. Great for savory dishes, like curries and pilafs, where separate grains are essential! But Basmati is great for Indian sweet dishes, like Kheer, a creamy, sweet rice pudding. This recipe requires some attention, but you can still do other things in the kitchen while you watch this dish cook.
1/4 c. Basmati rice
1 T. butter (or Ghee---clarified butter, used in many Indian dishes; has a higher smoking point and toasted flavor)
4 c. milk (or soy or rice or almond milk)
sugar to taste, from 3 T to 1/2 c.
pinch of saffron
1/4 tsp cardamom powder
1/4 c. chopped nuts (almonds, pistachios, etc.)
1/4 c. raisons
In a saucepan, heat ghee or butter. Add chopped nuts and raisins. Set aside when raisins get plump and nuts turn reddish brown. In same pan, toast the rice for 3 min. on low heat. Add milk; increase heat to med-high and let it come to a boil, stirring occasionally, being careful not to burn milk. Add sugar and stir; reduce heat to med and cook until milk is reduced in half. Stir often! It is done when milk has been reduced to half and rice is soft, but not mushy, about 25 min. Add the saffron, cardamom, some of the nuts, and raisins, reserving some for garnish. Serve hot or cold. Pudding thickens with time; add a little warm milk to thin.

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