Atlanta Real Food is run by the Atlanta area chapter leaders of The Weston A. Price Foundation. Here you will find the latest news from local farmers, get information on how to properly prepare real foods, and stay up to date on local events.

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Thursday, March 17, 2016

Bread Beckers' eBread for March 2016

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Dear Atlanta,

Thanks for subscribing to our Newsletter.  Please feel free to forward this to a friend.  If you'd like to unsubscribe from this newsletter, there is a link at the very end.

If you are interested in one of the events below, please click on the link to register - classes do fill up quickly!  More classes and events will be scheduled, you can also find them on our web site.

Ankarsrum Blog
Recipes you can make with your Ankarsrum mixer

Did you know there are some great recipes, geared for the Ankarsrum mixer and attachments on the web site for Ankarsrum's USA importer?  Recipes come out about twice a month, and are often themed to the season or the month!

Click here to go to Ankarsrum USA Blog

Articles
With 80+ degree weather even in Georgia, it may be a little difficult to think about enjoying a bowl of hot soup. But spring in many areas can be a time of some pretty extreme weather changes, like upper 70s and 80s one day with frost warnings the next. So don't give up on making a pot of soup yet.
 
The 3 Minute (yes - ready in just 3 minutes and completely dairy free) Cream of Chicken Soup can be the perfect answer for a quick lunch especially when temperatures haven't warmed up by noon. It is very versatile as the flavor of the soup can be changed depending on what bean flour is used.

This soup uses finely ground bean flour as the thickener that can be made by grinding dry beans into flour, using a grain mill. A white bean flour (using white beans such as great northern, garbanzo or white navy bean) will make a soup with a very mild flavor that does not mask the flavor of the broth. Any flavor of broth, such as beef, chicken or vegetable, can be substituted in the recipe as desired but using chicken broth and a white bean flour as the thickener will give a delicious soup that can be eaten as is or used in any favorite recipe calling for canned cream of chicken soup.

Using dried lentils or green or yellow split peas for the flour with chicken or vegetable broth, will lend a nice flavor to the mild broth making an equally delicious soup to enjoy in just 3 minutes on a cool day. Cooked chicken, rice or seasonings can be added as well to give an added dimension of flavor.

And of course Bread Beckers sells all these beans and more in 2# bags, 1 gal pails or 6 gal buckets.

3 Minute Cream of Chicken Soup

Makes 1-2 servings

This is a very versatile instant soup that can be enjoyed as is or used as a substitute in any recipe calling for cream of chicken soup. It is completely dairy free!
  • 2 cups chicken broth
  • 1/3 cup finely ground bean flour
  • salt and pepper and seasoning to taste

In a medium saucepan over high heat, bring broth to a boil. Whisk in bean flour until slightly thickened as desired. Reduce heat to low and simmer 2-3 more minutes. Soup will thicken more as it cools.

Tips:

For Cream of Chicken soup substitute use white bean flour such as Baby Limas, Great Northern or Small White Navy Beans.

For a delicious instant soup lentils or split green beans are a nice option.

Bean flour may also be used as a thickener for gravies instead of grain flour.

Beef or vegetable broth may be used as well.

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Had plans to grill hamburgers but now the weather turned cold? Don't worry, why not try this delicious Cheeseburger Soup. Even if you are not a ketchup or mustard fan, stirring in the small amount called for in the recipe, just before serving, will give the exact flavor component that makes this soup really taste like a cheeseburger. Served with homemade French fries and dill pickles takes this soup over the top. It will be a family favorite for sure.

And our PL8 Professional Mandoline Slicer, will thinly slice, julienne or even waffle cut your potatoes for a perfect French fry. The best I've used, the PL8 is a fully integrated, completely self-contained mandoline slicer with no removable blades.

Cheeseburger Soup
  • 1 Tbsp. Unsalted butter
  • 1 lb. ground sirloin
  • 1 cup diced onions
  • ¾ cup diced celery
  • ½ cup diced carrot
  • 1 tsp. minced fresh garlic

Stir in:
  • 3 cups low sodium chicken broth
  • 2 cups peeled and diced russet potatoes
  • 1 tsp. Dried basil

Melt:
  • 3 Tbsp. Unsalted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk

Add:
  • 2 cups grated Cheddar cheese
  • ¼ cup ketchup
  • 2 Tbsp. prepared yellow mustard
  • Salt and black pepper to taste
  • Chopped dill pickles
  • Shoestring Fries

In a 6 L or larger pressure cooker over medium heat, melt 1 Tbsp of butter.  Add ground sirloin and cook until brown.  Stir in onions, celery, carrot and garlic and cook about 10 minutes, until vegetables are tender.

Stir in broth, potatoes and basil and bring to a boil. Stir once then lock pressure lid into place.  On high heat, bring pressure up to second ring. Reduce heat to maintain pressure and cook 6 minutes.

Meanwhile, in a saucepan over medium heat, melt the 3 Tbsp of butter.  Whisk in flour; cook 1 - 2 minutes.  Whisk in milk until smooth.  Add milk mixture to soup and cook until the soup thickens, about 3 - 4 minutes.

Stir in cheese, ketchup and mustard until cheese melts; season with salt.  Garnish soup with dill pickles if desired and for a special treat serve with french fries.

For more ideas check out our soup and bread class 2016.


Real Bread Outreach - "Spreading the Bread" to Haiti
by Sue Becker


On January 7, 2016, my Bible reading for the day included a verse from Ecclesiastes. Ecclesiastes 11:1 says "Cast your bread on the surface of many waters, (be diligently active, make thoughtful decisions) for you will be richly rewarded."
I noted the verse in my prayer journal and asked the Lord to show me what "waters"?

On January 18th I received an email from a lady in Florida asking if I would be willing to meet with two pastors from Haiti after my scheduled seminar at a church on January 31st in Port St Lucie, FL. The pastors, I was told, are interested in bringing wheat and mills into Haiti to some of their orphanages.

Meeting with the pastors, I learned of their desire to provide "real bread" and real nourishing food, not just to the orphanage but to the surrounding area and to the village school, where hundreds of hungry children come each day hoping to get something to eat.

The average child eats only every other day and what they are fed on those days is less than desirable, to say the least. Mothers will often make "cookies" of mud just to fill their babies' tummies.

The vision of these pastors and the ministry team that works with them is to teach the people skills such as gardening and now, with our help baking, that can help meet their needs and the needs of the community as well as provide a source of income.

Bread Beckers Inc and Morning Star Church are partnering with Real Bread Outreach, the non profit ministry I started in 2007, to take real bread to those in need.

Five of us, Brad Becker, Sue Becker, our pastor of Morning Star Church, Jamie Powell and his son Caleb, and Dita Vazne, from Latvia, will be leaving on Monday March 21 for Haiti. This will be a 4 day trip of discovery. We will be traveling to two orphanages to see what type of mills and bread would work best in the climate and cooking conditions. Brick ovens have been built for our use and are awaiting our arrival. We will investigate the local markets to see what grains and beans are available in Haiti, to support the local economy as much as possible. And we will of course be baking bread!

Our goal is to put a plan into place for baking bread on a fairly large scale that can be duplicated at other orphanages in Haiti. The two pastors have a total of about 50 orphanages that they support and train.

We look forward to seeing what God has in store for us in Haiti as we pray for His plans and wisdom to be revealed. We would appreciate your prayers. If you would like to partner with Real Bread Outreach through financial support you may send your tax-deductible contribution to:

Real Bread Outreach
c/o Sue Becker
561 Dogwood Hills Lane
Canton, GA 30115

Updates will follow!!
Speaking Events
Sue will be speaking at the following locations.  The events (most) are free, but please make reservations where required.


Teach Them Diligently Homeschool Conference
April 28 - 30, 2016
Cobb Galleria
Click here for more info


Fourth Avenue Church of Christ
Franklin, TN
Saturday May 14, 2016
8:30am -9:00am (Breakfast by local Bread Becker's Co-op and Women's Ministry)
9:00am - 12:00pm (Sue Becker)

Contact: Michelle Watkins (michellewatkins4154@gmail.com)

 
Cooking Classes

Getting Started 
Saturday March 26, 2016
10AM - 2:30PM 
Registration $10
Taught by Sue Becker
We will introduce you to the world of milling your own grains and making all your own breads.  We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!

We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.

And best of all - you get to taste everything we make!!  We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Ankarsrum Original mixer, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.

Lots of information presenting the endless possibilities of baking with whole grains.

NOTE: If you already own a copy of our "Recipe Collection" (the RED cookbook), it would be a good idea to bring it to take notes and mark-up some recipes with helpful information you will hear in the class.  If you don't have a copy (or forget to bring one), we do have plenty for sale in the store!




Dehydration and Fermentation
Thursday April 14, 2016
10AM - 2PM
Registration $10
Taught by Sue Becker
We will cover the basics of  
  • dehydration with fruits, vegetables, and jerky
  • preparing the food for dehydration,
  • storing the dehydrated food, and
  • using dehydrated food. 
You will be excited about the endless possibilities of food dehydration!

We will also demonstrate making fermented foods such as: yogurt, kefir, cultured butter and cultured vegetables.




Getting Started 
Saturday May 7, 2016
10AM - 2:30PM 
Registration $10
Taught by Sue Becker
We will introduce you to the world of milling your own grains and making all your own breads.  We will start from "scratch" and discuss all the necessary baking ingredients and types of wheat and equipment needed to make this lifestyle change not only possible but doable!

We will demonstrate milling flour, mixing quick breads, kneading bread dough, either by hand or machine, shaping the dough, making quick cereals, and even tortillas.

And best of all - you get to taste everything we make!!  We will demonstrate the Wonder Mill, NutriMill, Bosch Kitchen Machine, the Ankarsrum Original mixer, Zojirushi Bread Machine, Tribest Personal Blender, and the ChefPro Tortilla press.

Lots of information presenting the endless possibilities of baking with whole grains.

NOTE: If you already own a copy of our "Recipe Collection" (the RED cookbook), it would be a good idea to bring it to take notes and mark-up some recipes with helpful information you will hear in the class.  If you don't have a copy (or forget to bring one), we do have plenty for sale in the store!
 

 
CO-OPS

Co-ops are a great way to get your grains and other supplies that are just too expensive to ship any other way.  Current co-op shipping rates range from 12 cents to 15 cents per pound (depending on distance from our warehouse) when we deliver on our own truck, compared to UPS rates that can be around 60 cents a pound!

We have over 100 co-op locations around the Southeast.  Visit our website  and find the co-op closest to you, our coordinators will be happy to welcome you into  a co-op!
 
The co-op schedule can be found on our web site at  
http://www.breadbeckers.com/blog/co-op-schedule/

Bread Beckers Inc  |  770-516-5000  |  support@breadbeckers.com  |  www.BreadBeckers.com
 


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