SAUSAGE MEATBALLS MARINARA WITH KHORASAN WHEAT
We love the texture of khorasan wheat (often sold under the brand name Kamut). The long plump grains are chewy and buttery and go perfectly with marinara sauce. They're just as satisfying as a bowl of spaghetti but with a lot more fiber-11 grams per serving!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings (5 meatballs, 1 heaping cup of grains and sauce)
Number Of Ingredients 10
Steps:
- Bring a medium saucepan filled two-thirds full with water to a boil. Add the wheat berries, and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour; strain. (The wheat berries can be cooked and refrigerated up to 2 days in advance.)
- Squeeze the sausage out of the casings, divide into 20 pieces and roll into Ping-Pong-ball-sized meatballs.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the meatballs, and cook, undisturbed, until golden brown and crispy on the bottom, about 3 minutes. Flip and cook the other side until brown and crispy, about 3 minutes more. Remove the skillet from the heat, and transfer the meatballs to a plate. They should be about 3/4 of the way cooked. Wipe out the skillet.
- Put the remaining 1 tablespoon oil, garlic, 1/2 teaspoon salt and crushed red pepper in the skillet, and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste, and stir until the oil turns yellow, about 30 seconds. Add the tomatoes and their juices, the basil and 1/2 cup water, and bring to a boil. Lower the heat to medium-low, and simmer gently for 5 minutes. Add the meatballs, and continue to simmer until the sauce thickens and the meatballs are cooked through, 5 to 7 minutes more.
- Stir in the wheat berries, and transfer to a serving dish. Sprinkle with the Parmesan and basil, and serve hot.
Nutrition Facts : Calories 450, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 35 milligrams, Sodium 950 milligrams, Carbohydrate 44 grams, Fiber 11 grams, Protein 26 grams, Sugar 4 grams
KHORASAN WHEAT SOURDOUGH BREAD
Khorasan wheat has a smooth and rich, buttery flavor, and the high extraction flour used in this bread is midway between whole wheat and white flour. This dough is wonderfully manageable, and the final bread has a beautiful golden color, soft texture, and delicious flavor.
Provided by Melissa Johnson
Categories Recipes
Time 1h17m
Number Of Ingredients 4
Steps:
- See the photo gallery and video below the recipe for target dough consistency and expansion.
- Starter Build, Mixing, and Bulk Fermentation
- The night before or early in the morning, build your 100g sourdough starter. For a night-before feed, use 10g sourdough starter with 45g water and 45g flour. For an early morning feed, use 30g starter with 35g water and 35g flour. Allow the starter to ripen until it is at least double in size.
- Mix the dough ingredients together in a large bowl and cover.
- After a 20-30 minute rest, stretch and fold the dough with damp fingertips (see video below). Cover, let the dough rest another 20-30 minutes, and repeat the stretching and folding. Cover and rest 20-30 minutes again, and then do a third round of stretching and folding.
- Let the dough bulk ferment until it has almost doubled in size. At warm temps (high 70s) my dough needed about 5 hours. Colder dough will need more time.
- Shaping and Final Proof
- Flour your work surface and scrape your dough out of the bowl. Pre-shape it into a ball, invert your bowl to cover it, and let it rest about 20 minutes. I decided to pre-shape this dough to strengthen the gluten a bit more.
- Shape the dough into a boule, batard, or oblong loaf to suit your proofing basket and baking vessel.
- Place the dough in your proofing basket seam-side up, cover, and let the dough rise again for about 30 minutes at room temperature and then refrigerate it overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and bake it without the refrigeration stage.
- Baking
- Preheat your oven and baking vessel at 500F for 30 minutes.
- Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score the dough, then cover and return the vessel to the oven.
- If your baking vessel is a ceramic cloche, bake at:
- 500°F for 20 minutes, lid on
- 450°F for 7 minutes, lid on
- 450°F for 10 minutes, lid off
- If your baking vessel is cast iron, lower the oven temperature 5 minutes earlier and at that time, also place a baking sheet under the cast iron on the same shelf.
- When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.
KAMUT® (KHORASAN) SOURDOUGH BREAD
Kamut wheat is renowned for its delicious buttery, nutty flavor, and high nutritional value. It has a unique golden hue, and when combined with conventional wheat bread flour, it makes a pale, open, and airy crumb.
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 17
Steps:
- Mix the flour and water. Cover to autolyse for 1-2 hours.
- Add the starter and salt to the dough, pinching and kneading to incorporate the additions. Cover and let rest for 30-40 minutes.
- After the rest, begin a series of stretching and folding every 20-30 minutes. I did six stretch and folds for the all-Kamut and the 40%, and four for the 20% Kamut.
- Cover and let bulk ferment for a total of 6-12 hours from when you added the leaven. The time will depend on your room temperature. (My all-Kamut fermented 9.5 hours at 75 F. The 40% fermented 11 hours, 3 hours at 76 F and 8 hours at 64 F. The 20% fermented 10 hours at 72 F.)
- Scrape the dough onto a well floured surface. Dust the top of the dough with flour and stretch/press it into a rectangular shape. Fold it in thirds and then in half as per this video.
- Cover and let the dough rest for 15-20 minutes while you prep a basket/tea towel with all-purpose flour, rice flour, or bran flakes.
- Flip the dough and shape it into a boule or batard, depending on your baking vessel. Lay it in your basket seam side up for smooth scoring, or seam side down for a rustic look.
- Let the dough proof 60-90 minutes at room temperature, or 6-10 hours in the refrigerator. I proofed the whole grain loaf in the refrigerator for 7 hours, as the dough was very sticky and difficult to handle. The 40% and 20% doughs proofed at room temperature for 75 and 90 minutes, respectively.
- Thirty minutes before the end of the proofing stage, preheat your oven to 500 F with the baking vessel inside.
- Flour your hand and flip the dough out of the basket. Gently place it in the hot baking vessel. Score the top, cover, and bake:
- 500 F for 30 minutes lid on
- 450 F for 10 minutes lid off
- Or until the internal temperature is over 205 F.
NATURALLY LEAVENED KHORASAN SANDWICH BREAD
This soft sandwich bread has a beautiful golden color and a buttery and very slightly sweet flavor. It's perfect for sandwiches and toast. The dough uses ancient khorasan wheat high extraction flour, which means it is stone ground and sifted to be midway between "white" and whole wheat.
Provided by Eric Rusch
Categories Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- See the photo gallery and video below the recipe for target dough consistency and expansion.
- Starter Build
- The night before or early in the morning, build your 150g sourdough starter. For a night-before feed, use 20g sourdough starter with 65g water and 65g flour. For an early morning feed, use 50g starter with 50g water and 50g flour. Allow the starter to ripen until it is at least double in size.
- Mixing and Bulk Fermentation
- Scald the milk by warming it to 180°F. You may want to start with 400g milk because of evaporation.
- Add the honey, oil, and salt to the hot milk and let the mixture cool down to less than 115°F.
- Combine the flour, ripe sourdough starter, and liquid mixture in a large bowl. Mix thoroughly and cover.
- After a 20-30 minute rest, stretch and fold the dough with damp fingertips (see video below). Cover, let the dough rest another 20-30 minutes, and repeat the stretching and folding. Do the rest, and stretching and folding a third time.
- Let the dough bulk ferment until it has almost doubled in size. At warm ambient temps (high 70s) and the dough already warm from the milk, this took about 5 hours. Colder dough will need more time.
- Shaping and Final Proof
- Flour your work surface and scrape your dough out of the bowl.
- Shape the dough by stretching it into a rectangle, roll that up into a tube, flatten the tube a bit, and re-roll the dough into a tube again, making sure it is not quite as long as your pan.
- Place the dough in a lightly oiled loaf pan with the seam side down. I use a medium USA Pan, which is 9x5x2.75 inches.
- Cover and let the dough rise again for 1-3 hours at room temperature. My dough proofed for about 2 hours. The dough is ready to bake when it has doubled in size or its highest part crests over the lip of the pan. You can also refrigerate the dough overnight but first let it rise almost completely at room temperature, or plan for it to expand more the next morning at room temperature.
- Baking
- Put one of your oven racks on the second-from-the-bottom position and preheat your oven to 375F for about 15 minutes.
- Brush the top of the dough with milk and place it in the oven.
- Bake for 50-60 minutes, turning the pan halfway if the bread is browning unevenly. To firm up the bottom and sides of the loaf, take the bread out of the pan for the last 5-10 minutes of the bake.
- When baking is complete, the bread should have an internal temperature of about 200F.
- Brush the still-warm crust with butter or oil to keep it soft.
- Ideally, the bread should cool for about 2 hours before slicing.
More about "khorasan wheat marinara recipes"
MEDITERRANEAN KHORASAN WHEAT SALAD - GARLIC & ZEST
Web Feb 7, 2019 1 cup khorasan wheat cooked according to package instructions (can substitute farro or brown rice) ⅓ cup red onion finely diced 1 large zucchini cut into 1/4" dice ½ cup kalamata olives roughly …
From garlicandzest.com
From garlicandzest.com
See details
ONE SKILLET CREAMY CHICKEN AND KAMUT CASSEROLE
Web Preheat oven to 450 degrees F (230 degrees C). Whisk the milk, flour, salt, and thyme together until there are almost no clumps left. Set aside. Heat the oil in an iron-cast or oven-proof skillet over medium-high heat. Add the …
From healthynibblesandbits.com
From healthynibblesandbits.com
See details
10 BEST KAMUT GRAIN RECIPES | YUMMLY
Web Apr 30, 2023 Kamut And Zucchini Fritters Hey Nutrition Lady. fresh thyme, boiling water, green onions, salt, baking powder and 11 more. Chunky Chocolate Banana Walnut Oatmeal Bars Healthy. Happy. Life. flour, …
From yummly.com
From yummly.com
See details
KHORASAN FLOUR CIABATTA BREAD RECIPE - GREAT BRITISH …
Web Method. 1. Mix your pre-ferment the night before you want to make the ciabatta. Mix the strong bread flour with the water and yeast. Leave out for an hour before refrigerating overnight. The pre-ferment is ready when its …
From greatbritishchefs.com
From greatbritishchefs.com
See details
RECIPE: HARISSA CHICKEN SKEWERS WITH KHORASAN WHEAT
Web 1 Cook the khorasan wheat: Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. …
From blueapron.com
From blueapron.com
See details
SAUSAGE MEATBALLS MARINARA WITH KHORASAN WHEAT | RECIPE
Web Jan 1, 2015 - Get Sausage Meatballs Marinara with Khorasan Wheat Recipe from Food Network. Jan 1, 2015 - Get Sausage Meatballs Marinara with Khorasan Wheat Recipe …
From pinterest.com
From pinterest.com
See details
KHORASAN WHEAT MARINARA | PUNCHFORK
Web Khorasan Wheat Marinara Gluten free · 1 hr 20 mins 36/ 100 Rating Food Network 9 Ingredients Ingredients Makes 4 servings 1 cupkhorasan wheat berries, such as Kamut, …
From punchfork.com
From punchfork.com
See details
WHITE KHORASAN LOAF | KHORASAN MILLS
Web 1 ½ c White Khorasan flour 1 1/2 tsp salt 2 Tbsp coconut oil (or 2 Tbsp butter) The coconut oil and butter can be used exclusively or together. Use just coconut oil, just butter, or …
From khorasanmills.com
From khorasanmills.com
See details
KHORASAN WHEAT MARINARA | RECIPE | FOOD NETWORK RECIPES, SIDE …
Web Jun 2, 2016 - Get Khorasan Wheat Marinara Recipe from Food Network. Jun 2, 2016 - Get Khorasan Wheat Marinara Recipe from Food Network. Pinterest. Today. Watch. …
From pinterest.com
From pinterest.com
See details
KHORASAN WHEAT IN MARINARA SAUCE RECIPE - HEALTHY …
Web Nov 6, 2022 Khorasan wheat, or kamut, differs from ordinary wheat in its more elongated golden grain. It takes a long time to cook, but at the same time it acquires a pleasant …
From za.hunterandcharlies.com
From za.hunterandcharlies.com
See details
HEALTHY WHOLE-GRAIN RECIPES | FOOD NETWORK
Web Get the Recipe: Khorasan Wheat Marinara Whole-Grain Greek Meatloaf. This Mediterranean-inspired meatloaf uses spices and a toasted onion paste to add tons of …
From foodnetwork.com
From foodnetwork.com
See details
HOW TO COOK WITH KAMUT, THE ANCIENT WHOLE GRAIN - TASTE OF HOME
Web Mar 19, 2021 Directions Step 1: Prepare the yeast In a large bowl, combine sugar, milk and water. Sprinkle dry yeast onto the mixture and stir gently. Cover and rest for 5 …
From tasteofhome.com
From tasteofhome.com
See details
KHORASAN WHEAT MARINARA – RECIPES NETWORK
Web Add the crushed tomatoes and their juices, 1/2 cup of water and basil. Bring to a boil, lower the heat to medium low and simmer gently until the sauce thickens, 10 to 12 minutes. …
From recipenet.org
From recipenet.org
See details
40 RECIPES THAT START WITH A JAR OF MARINARA SAUCE - TASTE OF HOME
Web Nov 20, 2019 Cool the meat sauce in shallow bowls in the fridge, then cover and refrigerate them overnight. The next day, transfer the meat mixture to the slow cooker to …
From tasteofhome.com
From tasteofhome.com
See details
RECIPES | KHORASAN MILLS
Web Khorasan Mills Pleasant Grove, UT (801) 901-3837 Pickup Address: 1124 N 100 W, Pleasant Grove UT.
From khorasanmills.com
From khorasanmills.com
See details
KAMUT BENEFITS, NUTRITION AND HOW TO USE IN RECIPES - DR. AXE
Web Apr 4, 2022 8. Lowers Cholesterol. Consuming high-fiber foods like Kamut is effective for lowering cholesterol because fiber aids the digestive system and helps the body get rid …
From draxe.com
From draxe.com
See details
DOVES FARM | ORGANIC FLOURS & FOODS
Web With its creamy coloured crumb and soft texture, you could be forgiven for forgetting that this is a whole grain loaf. Makes 1 round loaf Cooking Time 35-40 minutes Without Egg Dairy …
From dovesfarm.co.uk
From dovesfarm.co.uk
See details
SAUSAGE MEATBALLS MARINARA WITH KHORASAN WHEAT – RECIPES …
Web Oct 6, 2015 Step 1. Bring a medium saucepan filled two-thirds full with water to a boil. Add the wheat berries, and cook until the grains have plumped and are tender but still chewy, …
From recipenet.org
From recipenet.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love