Rommegrot

My Norwegian heritage makes this a traditional dessert for holidays.  It's actually a porridge and can be enjoyed for breakfast or as a first course for a hearty Winter meal.  It's always a treat prepared in any manner.

With butter and cinnamon sugar atop--

mmmm--so comforting!

 

Rommegrot
2 sticks butter
3/4 cup flour
Melt butter in large pan. Mix in flour and cook until bubbly. Stir constantly.

In another container heat 1 quart whole milk and 1 cup 1/2 & 1/2. Bring to a boil and gradually add to above mixture. Cook until thick. Add 3/4 cup sugar and cook and stir a bit longer.

 

Serve with sugar, cinnamon and butter

 

Hint:  Start the milk mixture first since that takes longer to come to a boil.

Sprouting Seeds

Sprouting seeds and grains increases their vitamin and carotene content.  It activates helpful enzymes, neutralizes enzyme inhibitors and inactivates carcinogens.  They are an excellent aid to digestion.  Most any organic seeds or grains can be sprouted and they can be used in a variety of ways--atop salads, sandwiches and vegetable dishes;  in soups, stews and casseroles; and added to breads and baked goods.  They should be eaten both raw and lightly steamed; overconsumption of raw sprouts can irritate the stomach.  Sprouting is simple:  Put grains in a mason jar with a screen for the top.  Add filtered water and soak the grains overnight.  Continue to rinse and drain the grains by setting the jar at an angle so water leaks out and air can circulate.  The grains should be kept moist, not soaking in water.  They will begin to sprout in 3-4 days.  Continue rinsing and draining until they reach their desired height for you.  Store them in the fridge.

 

 Rinsing a "cornucopia" of seeds