Take a look for a Happy Cooker tip and a delicious whole grain recipe!
January 2013

Your Plate or Mine Personal Chef Services
Happy and Healthy Eating
for 2013!

Eat! Entertain!! Enjoy!!!
I'm sure you've been hearing about whole grains, but what exactly is a "whole" grain and how can you prepare them in enticing ways? Well, let's try to demystify a bit. A grain consists of three main parts (which are found inside an inedible layer called a hull. Each part has its own nutritional characteristic:
  • Germ - vitamins B and E, essential amino acids, oils
  • Endosperm - mostly starch (carbohydrate)
  • Bran - fiber and B vitamins
When the grain is processed, first the hull is removed and what remains is a fully edible whole grain. With further processing, both the germ and bran can be removed, leaving only the starchy, carbohydrate-rich endosperm, also known as refined grains like white rice and white flour. Here are a few tips on buying, storing and preparing whole grains:
  • Purchase grains from the bulk aisle/resources for reasonable prices and reduce the chances of over-buying and thus wasting food and money.
  • Transfer grains to airtight, glass containers and freeze the grains for a few days to prevent the development of any pantry moths. Then transfer the containers to a dark cupboard as far away from any heat source as possible.
  • Since whole grains take longer to cook than refined grains, it's a good practice to prepare a few meals worth at one time. Then refrigerate or freeze and pull out the amount needed for a quick last-minute meal!
Below, I am sharing one of my new favorite recipes using whole, pinhead oats. But my favorite element of the dish is the awesome lemon cream!! Please try and I hope you will enjoy.

Happy Eating,
Chef Donna and the Your Plate or Mine Culinistas

Source: Whole Grains For a New Generation, Liana Krissoff
Pinhead Oat-Crusted Fish with Lemon Cream Sauce served with Roasted Cauliflower and Mustard Greens

Pinhead Oat-Crusted Fish with Lemon Cream

Recipe adapted by Personal Chef Donna Barrow
Photo by Chef Donna Barrow, shown with Roasted Cauliflower and Mustard Greens

30 mins
Serves 4
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 large shallot, minced
  • ½ cup white wine
  • 1 cup heavy cream
  • Zest of ½ lemon (more to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup raw pinhead (Scottish) oats
  • Salt and pepper
  • ½ cup Dijon mustard
  • 4-6 ounce fillets of sturdy white fish, like catfish or tilapia or snapper


Make the lemon cream:
In a small saucepan, heat 1 tablespoon butter over medium-high heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until just starting to brown, about 5 minutes. Add the wine and cook until reduced by half, then add the cream and lemon zest. Simmer over medium heat until reduced and thickened, about 6 minutes, then whisk in lemon juice. Remove from heat and season with salt to taste.
Make the fish:
In an extra-large sauté pan, heat the remaining butter and oil over medium-high heat. Spread the oats on a plate. Season the fish with salt and pepper and spread each fillet with Dijon mustard, one side. Lay each fillet on the oats, mustard side down, pressing gently so the oats adhere to that side.
Place the fish oats side down in the pan and cook without disturbing until the oats are browned and the opaqueness has moved about 1/3 of the way through the thickest part of the fish, about 4 minutes depending on the thickness of the fillets. Use a wide spatula to carefully turn the fish over and cook until just opaque throughout, about 4 additional minutes. Place fish on a plate and top with cream.
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