The Splendid Grain - Recipes

Better Than Fried Chicken     Serves 4

You can reduce the fat by removing the chicken skin. The toasty oats add so much flavor that you won't miss it.

1 3-1/2 pound chicken or assorted chicken parts
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
1 tablespoon minced fresh mint
1 teaspoon unsalted butter
1 cup oatmeal
1/2 cup unbleached all-purpose flour
Sea salt and freshly ground black pepper, to taste

Rinse chicken and cut into serving pieces if necessary. Pat dry. Place in a single layer in a shallow dish. Combine the cinnamon, nutmeg, and cumin and set 2 teaspoons of this mixture aside. Combine the remaining spice mixture with the lemon juice and mint. Rub into the chicken and marinate, refrigerated, for at least 1 hour or up to 1 day.

Preheat oven to 375 degrees F. Butter a baking sheet.

Combine the oatmeal, flour, salt, pepper and reserved spices in a plastic bag. Shake to combine. Place chicken pieces, one at a time, into the oatmeal mixture. Shake to coat well.

Place the chicken on the baking sheet, leaving space between the pieces. When all chicken has been coated, place baking sheet into preheated oven. Bake for about 50 minutes or until chicken is cooked through and golden. Serve warm, at room temperature, or cold.

Makes 24

Buckwheat Pumpkin Muffins

As I watch my pumpkins oranging on the vine, this is one of the recipes that I anticipate using as harvest nears. It has just enough buckwheat flour to enhance the sweet, earthy tones of the squash. These muffins are reminiscent of carrot only--in a word--better.

2 cups coarsely grated pie pumpkin, winter squash, or sweet potato
1 cup chopped pecans
1 large eggs
3/4 cup milk or soy milk
3 tablespoons unsalted butter, melted
2 teaspoons freshly grated orange zest
1/2 cup buckwheat flour
1-1/4 cups unbleached all-purpose flour
1/2 cup organic or packed light brown sugar
1-1/4 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt, or to taste

Preheat the oven to 400F. Grease two 12-cup muffin tins.

Combine the pumpkin, pecans, eggs, milk, butter, and orange zest in a medium mixing bowl. Put the buckwheat flour, all-purpose flour, Sucanat, baking powder, ginger, nutmeg, and salt in a bowl. Stir to combine and sift into the pumpkin mixture, a bit at a time, stirring to blend after each addition. When all the dry ingredients are incorporated, fill the muffin cups about two thirds full. Bake for about 25 minutes, or until lightly browned and a cake tester inserted in the centers comes out clean. Cool on a wire rack for 5 minutes. Remove muffins from tins and serve warm or cool thoroughly on the rack. Makes 24.