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No oil used in this recipe for croutons made with whole wheat bread.
cooking.nytimes.com
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa They can be soaked overnight so they’ll cook faster and have a lighter, softer texture, but it’s not necessary A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat
www.delish.com
An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Recipe for Whole Wheat Spaghetti with Caper Pesto Sauce, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.
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This beer cocktail recipe tops gin and elderflower liqueur with citrusy wheat beer.
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This recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn.
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Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine.
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My husband loves strawberry shortcake and insists I make it all the time. He recently became borderline diabetic so I've decided to try and make it more healthy...
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These flavorful oatmeal breakfast cookies loaded with raisins and dried cranberries are made with instant apple-cinnamon oatmeal to keep you filled up all morning.
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Orange marmalade gives these homey muffins a unique flavor, and the whole grains make them a more virtuous alternative to cupcake-like pumpkin muffins.
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Think jellyroll meets flaky biscuits: this recipe combines honey and butter as a sweet, rich filling rolled up inside delicious biscuits.