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Cream of Wheat

  • Posted by frick on January 20, 2012 at 3:15 pm
  • in Q & A.

Well, naturally, since I'm in the State of Confusion, I can't remember why I bought it. It must have been for bread but for what ingredient? I mean I have semolina so it's not to sub for that. Helllppppp.

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Mike Nolan
  • Reply by Mike Nolan on January 20, 2012 at 3:47 pm
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Maybe for a cream of wheat bread?

http://www.andrewzimmern.com/node/869

I haven't tested this recipe, but Andrew Zimmern has a good rep.

hickeyja
  • Reply by hickeyja on January 20, 2012 at 3:53 pm
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I don't know about using cream of wheat in bread, but here is an interesting "breakfast" use that I think would work well as a starch and veggie side dish to serve with meat or fish. Jan

Cream of Wheat Uppuma: This is cream of wheat cooked with onions and spices. Serve uppuma with sambhar or chutney.

Ingredients
■1 Tbsp. canola oil
■1 whole dried red chili pepper
■1 tsp. black mustard seeds
■1 tsp. urad dal
■1/4 cup chopped onions
■1 cup regular cream of wheat
■1/2 tsp. salt
■1/2 tsp. minced fresh ginger
■1/4 cup minced cilantro
■1 Tbsp. butter
■1/4 cup shredded carrots
■1/4 cup frozen green peas(thawed)
■2 Tbsp. unsweetened or fresh shredded coconut (optional)
■2 Tbsp. roasted cashew halves (optional)

Directions
1.Place oil in a skillet over medium heat. When oil is hot, but not smoking, add red pepper, mustard seeds, and urad dal.
2.When urad dal turns golden, add chopped onions and cook for 1 minute. Add cream of wheat and stir for a minute. Add salt and ginger.
3.Add 2 cups of warm water gradually to cream of wheat while stirring.
4.Cover and cook over low heat, stirring frequently for about 2 minutes. Add carrots, peas, coriander, and butter. Stir well. Add cashews, if desired, and mix well.
Serves 4

http://www.mptv.org/localshows/alamelu/latest_episode/?v=eDC3nQ7msxc Jan

kidpizza
  • Reply by kidpizza on January 20, 2012 at 3:56 pm
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FRICK:
Good day. Measure out 11.375, oz of liquid ..say 6.375, oz water, balance milk. Measure out 48. grams of Cream of wheat cereal. Mix in just slightly less than a 1/4 tsp of table salt.

Mix in the cereal when the liquid is just beginning to simmer. Stir & stir & stir... remove from heat when it is slightly thickened...it will continue to thicken till it loses it's resilent heat.
It's a very good breakfast in the winter months it sticks to your ribs.

~KIDPIZZA.

GinaG
  • Reply by GinaG on January 20, 2012 at 4:52 pm
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May I poke my head in here? I agree with Cass, and want to add:

When ready to serve, stir in some raisins, a pat of butter, a touch of sugar and pour a few teaspoons of half-and-half over it.

You'll go straight to heaven. It goes down easy those times you're sure your body needs food and you don't feel like eating.

ZenSojourner

UPMA, Frick, UPMA!

Aaaand, I can't believe it, I do NOT have my upma recipe posted on my blog.

I have 3 upma recipes on allrecipes, but not my standby recipe. I'll have to check with my son when he gets home, I know we have that somewhere ...

In the meantime, 3 recipes for upma:

Eggplant Upma

Plain Upma

Upma with Veggies

The last is most similar to my goto recipe, but I don't use yoghurt.

ZenSojourner

Oh my, clearly great minds think alike! LOL! Also a good recipe for Upma.

In my family, we usually eat upma by itself. My ex left me with the bad habit of seasoning mine with soy sauce.

It's kind of the Indian equivalent of putting ketchup in your cottage cheese ....

frick
  • Reply by frick on January 21, 2012 at 5:14 pm
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Bakers, I know how to make cream of wheat cereal, and yes, it's yummy and rib sticking, but I know I bought it for a yeast bread. As for Andrew Zimmerman's recipe, thanks Mike, but it's rather strange, essentially a cornbread without cornmeal, using cream of wheat instead. Please don't think I'm grumpy, but still looking for a yeasted bread. I suppose it's time to take down all the cookbooks. After all, it is raining.

GinaG
  • Reply by GinaG on January 21, 2012 at 6:28 pm
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Sorry, frick...
About the rain...I know it's also been colder down there than usual lately. We Californians like our sun! We had three days of rain up here and a sunny one today. Poring over books is a good idea.

I have one to add...From now on, I think I'll use my freezer-pen to label goods I buy for a special reason. I bought a canister of grits I remember getting to try Paula Deen's recipe I have yet to try, but why take chances?

This isn't the first time someone forgot why they had something, if it could happen to you it can happen to any of us!

Have a good day,
GinaG.

hickeyja
  • Reply by hickeyja on January 21, 2012 at 11:34 pm
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This is the only yeast bread recipe I could find with cream of wheat. http://www.food.com/recipe/bread-machine-cream-of-wheat-bread-129955 It didn't get a lot of reviews, so I don't know if many people have tried it. Hope this is closer to what you wanted. Jan

omaria
  • Reply by omaria on January 21, 2012 at 11:45 pm
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Yes Frick, It happens to me all the time. I am cleaning out my pantry and putting everything in plastic containers( due to bug talk we had a while ago) I found quite a few items I have no idea anymore why I bought it. I am also throwing some things away, because I really don't know in what to use it. Also some very old things that I have not seen or needed for a long time. So out it goes.

ZenSojourner

Me too. I've been trying to alleviate this by going through my recipe links online and putting odd ingredients in the tags field of my bookmarks. Then I just do a bookmark search on that ingredient. (I use Firefox)

I also have "Go Parent Folder" (an addon that lets you navigate directly to the containing bookmark folder once you've found the bookmark you are looking for)

It helps, as long as I remember to add tags for the ingredients when I add a bookmark for a recipe. If the recipe is short and simple, I'll even add the whole recipe in the description field. So many bookmarked sites disappear or change their links, and I can't always count on finding the content in the Wayback Machine anymore.

manoa27
  • Reply by manoa27 on January 22, 2012 at 3:58 pm
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Maybe you purchased the Cream of Wheat as a substitute for using cornmeal on a pizza peel or on top of parchment paper when baking bread. I have seen this recommendation in Cooks' Illustrated, I think.

rottiedogs
  • Reply by rottiedogs on January 24, 2012 at 7:29 am
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The Bread Machine Book by Donna German has a good recipe for Cream of Wheat bread. I've made this numerous times and it is really good. It has a nice crumb and makes great toast. This link is for the small loaf. I have the book at home and will check the quanities when I get home tonight to make sure this is accurate. I grew up eating Cream of Wheat cereal so when I saw this recipe in the book I knew I had to try the bread.

http://www.cyber-kitchen.com/ubbs/archive/BREAD/ABM_ABM_Cream_of_Wheat_B...

frick
  • Reply by frick on January 24, 2012 at 10:28 pm
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rottiedogs, thanks! Now this sounds like something I should try, and that's a book I do not have. Very kind of you.

GinaG
  • Reply by GinaG on January 25, 2012 at 2:06 am
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Frick,

I hope you'll post back with your results, I'd love to hear about it!
Hope you're having a good day,
Gina

ronniesp
  • Reply by ronniesp on January 25, 2012 at 3:01 pm
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I put Cream of Wheat on my griddle for under my English muffin rings. When I am not using if for a comforting breakfast.