cream of wheat - non-cereal uses?
I have a large amount of 10-minute cream of wheat (and wheatena) that I no longer want to eat as breakfast cereal. Any suggestions on other ways to use it? (Quick bread maybe?)
Classic Joy of Cooking has a recipe in the desert section for 'Farina pudding' - essentially cream of wheat enriched with sugar, butter, egg yokes and whipped egg whites. Though we usually eat that for breakfast.
Indian cooking makes some deserts from cream of wheat (farina). One consists of farina and fresh cheese balls poached in syrup.
There's Egyptian semolina cake: http://www.touregypt.net/recipes/reci...
Or Greek semolina cake:
Or Italian semolina cake: http://www.italianmade.com/recipes/re...
Or savory semolina pancake: http://www.mumbai-masala.com/otherdel...
Or Burmese semolina pudding: http://www.asianonlinerecipes.com/des...
Or semolina gnocchi: http://www.e-rcps.com/pasta/rcp/gnocc...
Yeah, upma/uppama/oopma/uupma is great for dinner. I don't think it's at all cream of wheat-like at all, since you're toasting / frying the farina in the pan before you add water and the texture comes out entirely different, especially with the fried black mustard seed and cashews. I put all sorts of non-traditional veggies in mine (broccoli, tri-color peppers), as well as capsicum, peas and carrots.
I made this recently--was pretty good.
3/4 c. farina (malt-o-milk or cream of wheat, which will taste different but works well)
3/4 c. unbleached flour
2 t. baking powder
1 c. buttermilk
2 tbsp. melted butter (or canola oil, if you prefer)
1 large egg
1 tbsp. bacon drippings or butter
Preheat the oven to 450 degrees. Combine farina, flour, and baking powder in a bowl, making a well in the center. In another bowl, whisk the egg and butter or oil, then whisk in the buttermilk. Pour bacon drippings or place a tbsp. butter in an 8" cast iron skillet (you can use 9" but it will bake more quickly and be crisper, which you might like!) Place the skillet in the preheated oven.
Add the wet ingredients to the dry, stirring just until moistened. Pour into hot skillet and bake in preheated oven for 15-20 minutes, until golden. Don't overbake--it should still be somewhat moist and springy in the center, though the edges may draw from the pan. Serve hot in wedges.
I have 2 1/2 minute cook time cream of wheat as opposed to the 10 minute cook time cream of wheat listed by the original poster...do you think that would work for the Gnocchi Romana Recipe? The recipe that I have for that dishes involves yellow cornmeal, but I'll happily substitute the cream of wheat that I have if I'm able. Thanks!
I use farina all the time as a breading for chops or fish or chicken breasts. It's a little finer than cornmeal and it seems to stick to the meat better. Maybe because the particles are flatter? Anyway, I'm working through a box of Cream of Wheat that my husband bought on a nostalgic impulse -- one cutlet at a time.
My grandmother makes a great chicken soup that is very easy with farina "noodles." She's originally from Bari and calls it "moll n'ban."
Take chicken breast, carrots, garlic, olive oil, make soup.
For the "noodles," just mix farina, egg, finely chopped parsley, and parmesan cheese. Shred into hot soup with a cheese grater just before removing from heat.
top with more parmesan cheese if desired.
My mother used to make Cream of Wheat Cereal but it was refrigerated and used the next day ( usually Sunday dinner). It was put in with the Beef Roast for the last 15 or 20 minutes and served hot with either the 'drippings' or with a gravy made from the drippings. It was probably really unhealthy but we loved it!
Yes, I have that Cream of Wheat box recipe and it does include parsley. Here's a similar one, from poster Christina Mason:
-1/8 Liter milk (approx. 1/2 c.)
-1 knob butter, about 1 tablespoon or to taste
-salt, nutmeg, and pepper to taste
-1-2 eggs (likely only 1 if using XL eggs)
-50 g semolina farina (approx.1/3 c./2 oz) Cream of Wheat
Bring the milk, butter, and spices to a simmer, remove from the heat, slowly stir in the farina. Stir it up into a ball, and then return to the heat for a minute. Pour the dough into a bowl and mix in the eggs one at a time.
With a wet teaspoon, drop small dumplings into boiling salt water or broth and cook until done. Good for chicken soup.
And yet another version of gnocchi, similar to cimui's link above:
Farina Dumplings (Gnocchi alla Romana)
3 cups milk
1 cup farina or semolina
2 beaten eggs
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Dash of pepper
1/4 cup butter for topping
1 cup grated Parmesan cheese
Heat milk to scald. Reduce heat. Slowly stir in farina and cook until thick, about 5 minutes.
Remove from heat. Stir in eggs, 2 tablespoons butter, salt and pepper . Beat until smooth. Spread in a greased 13 x 9-inch pan. Cool.
Cover and refrigerate for 2 to 3 hours until firm.
Cut into 1 1/2 inch squares or circles. Place overlapping in an ungreased dish. Dot with 1/4 cup butter. Sprinkle with cheese. Bake at 350 degrees F for 30 minutes. You can brown a little more under the broiler, if needed.
@ fara: My grandmother used to make the same soup and I thought that the name "molanban" or "mollanbond" was made up. Her husband was from Bari! I was just having an email exchange with my family about this soup. So great to see this here. We also make hot peppers with garlic in olive oil and call it "gumbost" have you ever heard of such a thing? we can't figure out wher eit came form. have asked when in italy, googled the whole bit. let me know! thanks!
My grandmother from Vieste (Puglia, Italy near Bari) made a chicken soup she called zem. I think the word zem came from the word semolina. In place of semolina which was not always available she would use farina. The noodles were made from farina, romano or parmagiana cheese, eggs & parsley. The chicken broth had a hint of cinnamon.