I wanted to prepare some wheat berries for use over the next few days, and on this occasion I used White Sonora Wheat Berries, which are produced in Arizona by Ramona Farms, and which I purchased at Whole Foods.  This type of wheat was actually brought here by Padre Kino and first distributed to the Pima Indians (Akimel O'Odham).

I wanted to allow for further cooking once I used them, so instead of cooking for the full hour, I cooked them for 45 minutes.  My first taste suggests that they are already edible, but this way I can add them to curries or other dishes and cook them another 15 minutes without cause them to dissolve.  After 45 minutes I rinsed them with cold water, drained them for 5 minutes in a sieve, and then stored them in the fridge.

This recipe is different from my other wheat berry recipes in that the kamut was pre-steamed and so cooked very quickly.  Not sure at the moment how I would adjust it for regular wheat berries.

Ingredients

• Some vegetable oil
• Some butter
• 1 cup pre-processed kamut. (If the bag says it takes only 10 minutes to prepare, it's pre-processed.  If you use unprocessed whole wheat, you will have to drastically expand the cooking time.)
• 8 oz sliced mushrooms
• 3/4 of a large, yellow onion
• some granulated garlic
• 24 oz of water
• 1 tsp salt
• 1/2 tsp pepper
• 1 tablespoon soy sauce

Method

1. Put the vegetable oil and butter in the pan. Head to medium high.
2. Add the onions. Cook till transucent.
3. Add the mushrooms and then the garlic. Mix. Cook till softened.
4. Add the kamut and the water. Do not cover.
5. Add the salt, pepper and soy sauce.
6. Slow boil until the loose liquid is gone.

Notes for next time

• This was too salty.  Next time add the soy sauce and the pepper, then wait till 3/4 of the liquid is gone and taste to figure out how much salt too add.
• I like the beef broth version better.
• If I make this for vegetarian friends again, I think I'll add a cube of vegetable boullion.

Ingredients

• Some vegetable oil
• Some butter
• 1 cup pre-processed kamut. (If the bag says it takes only 10 minutes to prepare, it's pre-processed.  If you use unprocessed whole wheat, you will have to drastically expand the cooking time.)
• 8 oz sliced mushrooms
• 3/4 of a large, yellow onion
• a couple of cloves of minced garlic
• 24 oz of beef broth
• salt and pepper to taste later in the cooking process

Method

1. Put the vegetable oil and butter in the pan. Head to medium high.
2. Add the onions. Cook till transucent.
3. Add the mushrooms and then the garlic. Mix. Cook till softened.
4. Add the kamut and the beef broth. Cover till soft.
5. Uncover until the loose liquid is gone.

Notes for next time

• Cooking covered was a mistake: it retained too much broth too long. Next time boil completely uncovered.
• Next time try it without the beef broth to see if it's still any good.

Ingredients

• 1 8-oz pkg cream cheese
• 3/4 cup paremesan
• 1/2 cup butter
• 1/2 cup of milk
• garlic to taste

From:  Mo Hillard

Ingredients

• 3 cans of Great White Northern Beans*
• 8 cups of water and 8 cubes of bouiliion (or 3-4 cans of chicken broth)
• 2 4-oz cans of green chili
• 2-3 cups of chopped chicken
• 1-2 cloves of minced garlic
• 1 medium onion finely chopped
• 1 can of cream of chicken soup
• 1/4 to 1/2 white pepper (or to taste)

Method Combine ingredients in 6-quart pot. Bring to a boil and then simmer. When ready to serve put strips of flour tortillas in bottom of bowl. Ladle in soup, sprinkle with Monterey Jack cheese, finely grated.

*Can let 1/2 pound of Northern Beans, soaked overnight

Source:  

Ingredients

• 1 lb chicken breast
• 1 cup Heavy Whipping Cream
• 2 tbsp Butter
• 1.5 tbsp tomato paste
• 2 cloves garlic
• 1/4 medium Onion
• 1.5 tsp turmeric powder
• 1 tsp ground ginger
• 1 tsp Pink Himalayan Salt
• 3/4 tsp chili powder
• 1/2 tsp ground cinnamon

Method

1. Cut the chicken up into bite sized chunks and generously coat them in the turmeric, ginger, salt, chili powder and cinnamon. Set aside in a bowl.
2. Heat a skillet to medium heat and add the butter. As the butter melts dice the onion and garlic and add it to the pan. Cook for 2-3 minutes until the onions are translucent and fragrant.
3. Increase the pan heat to medium-high and add the chicken. Cook it almost entirely through – the outside should be white and this will take about 3-5 minutes.
4. Once the chicken looks almost fully cooked add in the heavy whipping cream and tomato paste. Using a spatula mix in the tomato paste so it runs smooth through the heavy whipping cream. It should be an orange color at this point. Turn the heat to medium-low and cover with a lid for 5-7 minutes.
5. Remove lid and combine. The chicken is fully cooked and you should be able to eat it. However, if you like a thicker curry sauce allow it to reduce with the lid off until it reaches the consistency you like.
6. Serve with low carb naan or over cauliflower rice. Enjoy!
7. NOTE: You can store the butter chicken in a sealed container for up to 10 days in the fridge and 2 months in the freezer. You can also use chicken thighs instead of breast for a higher fat content.

2012-02-14:  I just made this for the first time.  Turned out great.  There was a bitterness to it that might come from the cinnamon or the turmeric.  I think next time only 1/4 tsp of cinnamon, and if that doesn't do it, then maybe reduce the turmeric.  And in future experiments I might try adding some cumin.

I served this on basic cauliflower rice:  half a medium cauliflower riced in the food processor, fried in two tbsps of butter, adding only a bit of salt and pepper.  Marvelous, and so easy.  I fried it up enough to just start getting a bit of color on the cauliflower.

I'm thinking cauliflower rice fried in olive oil with a bit of salt and pepper and finished with the juice of half a lemon might be really good with a different main dish, although not with butter chicken. 

I'd say this recipe makes enough for two people if there are no other side dishes than the cauliflower.  If I were serving for four, I'd use an entire head of cauliflower.

Source

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 3 medium poblano peppers (about 3 ounces each), seeded and finely diced (about 1 1/2 cups)
• 3 tablespoons seeded and finely diced jalapeño pepper
• 2 cloves garlic, minced or finely grated
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon kosher salt, or more as needed
• 1/4 teaspoon cayenne pepper, or more as needed
• 12 ounces lean ground pork (may substitute ground turkey)
• Two (15 1/2-ounce) cans no-salt-added white beans, such as cannellini, drained and rinsed
• 4 cups low-sodium chicken broth
• One (15 1/2-ounce) can hominy, drained and rinsed
• 1/4 cup plain Greek yogurt (whole-milk or reduced fat), for serving
• 2 tablespoons fresh cilantro leaves, for serving
• 4 lime wedges, for serving

Method

2021-01-01:  Food City was out of poblanos, so this time I used pasillas.  Came out fine.  Much lighter than many chiles.

2021-02-19:  Again, Food City was out of poblanos, so I again used pasillas.  They don't carry ground pork, so I used ground turkey.  Instead of jalapeno, I used an entire serrano, seeded and chopped fine.  I'm not fond of ground turkey as an ingredient, but taste-wise this was good.  Definitely a repeater.  It's gentle enough that people with Midwestern taste buds or people who prefer bland food will like it, but it is savory enough that my Arizona taste buds are happy.

Yeah, this version on YouTube was maybe three out of ten.

I used this recipe from allrecipes.com. Turned out well, but my container is now quite big enough for it. Next time I'll try a 3/4 size version.

Here is the full version:
1.5 cups of lemon juice
8 cups of water
1 3/4 cups of granulated sugar

2020-12-08. This time I tried:

1.25 cups of lemon juice
6 cups of water
1 and 1/3 cups of sugar

Next time I should make it a bit more sour by using either a bit less sugar or a bit more lemon juice.