{FSC Book Club} Meeting 4 & 5 Recap:Rye,Buckwheat,Millet & Barley

FSC book club

We read, we cook, we chat.
That is the FSC Book Club.

I might have jinxed us. On the last recap, I noted that these assignments might be tricky with its focus on some of the more uncommon grains like barley and buckwheat. I commented in the forum that I was nervous because those whole grains were not staples in my pantry.  But that’s what this round of the FSC Book Club is all about- learning about and cooking with new-to-us whole grains!

We are in the home stretch of this round of the Book Club! Stay with us! Keep trying new recipes, checking in on Goodreads and sharing your tips and inspiration with other book club members. Author Liana Krissoff continues to stop in the forums to provide incredible advice and recipe variations– she recently offered up a vegan version of the baked oatmeal, so stop over to Goodreads and check it out.

In {Meeting 4} we also challenged you to try one of the condiment recipes in Whole Grains for a New Generation. Let’s see how we did!

Here’s a recap of {Meetings 4 & 5}: Rye & Buckwheat and Millet & Barley

Celia made the buckwheat pancakes.

buckwheat pancakes meg book club

Meg made the buckwheat pancakes.

buckwheat pancakes casey book club

Casey did too!


pimento_cheese julianne book club

Julianne made what she prefers to call the Roasted Red Pepper Cheese Spread. (Jackie loved this recipe too!)


rye & parm supper muffins amy book club

Amy made the Rye & Parmesan Supper Muffins (and also made the Soba Noodles with Shrimp and Veggie).


book club salted rye cookies jackie

Jackie made the Salted Rye Cookies and said, “Brilliant in their elegant simplicity, easy to make and they store so well for an emergency cookie freezer stash.”


book club tonya excerpt

As you can see, Tonya was busy!


millet-stuffed peppers amy book club

Amy made millet-stuffed sweet peppers!


roasted cauliflower millet casey book club

And Casey tried out the roasted cauliflower and garlic mashed millet!


jackie cornbread book club

We even had a throwback to the last round of the book club, where we read Alana Chernila’s The Homemade Pantry- Jackie paired that cornbread recipe with a new millet recipe from Whole Grains for a New Generation. How perfect!

Your second-to-last assignment for this book is posted over at Goodreads- we’re cooking with corn & wheat berries.

goodreads book club screenshot

If you aren’t a member, sign up for a free account at Goodreads, Follow @FSCBookClub on Twitter and “Like” From Scratch Club on Facebook too. Be sure to use the hashtag #FSCBookClub on Twitter & Instagram so we can see your updates. Questions? Check out our Book Club FAQs right here. If you still have questions, leave a comment or post it on the GoodReads forum.

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Categories: Cookbooks, cooking, FSC Book Club, recipe


From nine-to-five, Christine works in the non-profit world of affordable housing and community development. After hours, you can find her cooking up a storm in her teeny tiny kitchen, curled up on the couch with a stack of good books, or hosting wild one-person dance parties. Christine lives in downtown Albany and likes to imagine a life filled with freshly baked bread, tea parties and 1970s kitchenware.

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One Comment on “{FSC Book Club} Meeting 4 & 5 Recap:Rye,Buckwheat,Millet & Barley”

  1. corrina
    April 24, 2013 at 12:42 pm #

    I’ve fallen so behind, but I really love this book. I’m so glad FSC Book Club led me to it. Millet Stuffed Sweet Peppers just needs to be in my life, and I’m itching to try the Blueberry Cornmeal Muffins. Gotta get my act together and do this.

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