Frozen Sweet Treats; Grains You've Never Tried

Summertime means you need to stock up on these edibles--something cool and something "cool."  Frozen treats are just what the kids want for a cool summer snack.  Side dishes that are a little different are what you're looking for to serve your summer visitors.  Consumer Reports provides many suggestions in two of their publications.  One article covers frozen treats; one covers less familiar grains.  On the matter of grains, we also have comments from our Advisory Board and the Chicago Tribune.

Yummy frozen treats on a stick or in a sandwich:

So you're in the supermarket, standing in front of an open freezer door, wondering which brand of summer treats to select.  Maybe you think your kids won't care much as long as it's cold, sweet, and, eventually, drippy enough to stain their shirts.  But you know some are more delicious than others, and some are more expensive.  Which ones to reach for?  Consumer Reports ShopSmart

has answers.  Maybe you don't want someone else's taste buds to select your foods.  But perhaps you shy away from making these life-changing decisions yourself.  The publication's taste testers say that not all frozen treats are equal. Some are gummy; some have artificial-tasting flavors; some taste stale; some taste like a wooden stick.  Here are ones that are recommended:

Best ice cream sandwich: Walgreens old fashioned

Best ice cream bar: Häagen-Dazs and Dove

Best fruit bar: 365 Everyday Value (Whole Foods)

The taste-testers didn't like any of the dairy-free treats they tried. 

Ancient grains:

Dinner can be given a novel lift by foregoing rice, potatoes, and corn and reaching for something less expected.  The Consumer Reports On Health newsletter has selected eight widely available ancient grains to recommend: amaranth, buckwheat, farro (as known as "emmer") millet, quinoa, rye, sorghum, and teff (also spelled "tef").

Grains share many of the same health benefits: they help to prevent cancer, heart disease, and high blood pressure. Furthermore, when eaten as whole grains, most have high fiber content. All that should certainly entice you to try them. 

Quinoa: Of these 8, quinoa (pronounced "keenwah") has really caught on recently and is often the subject of food articles.  I found quinoa in my neighborhood supermarket packaged in combination with other grains and all by itself.  I'd been told that it was necessary to rinse it well before cooking to get rid of the bitter taste on the coating, but I later located a package of Ancient Harvest organic quinoa, which boasted that it was pre-washed and needed no rinsing. 

What do our Advisory Board scientists say about quinoa?  Food scientist Dr. Karin Allen says it's similar to rice and a good substitute for it. She pointed out that it is higher in protein and lower in carbohydrates than other grains, so it's a good choice for diabetics.  She also provided us with these storage suggestions: 1) Don't freeze it; moisture will compromise the quality.  2) Keep it in a cool, dark place.  3) An oxygen-free environment is best.  Properly stored, it will last 4-5 months.  She also advises rinsing it well if the package doesn't say that it's pre-washed.

How does quinoa taste?  Food scientist Joe Regenstein says, "I love it.  It has a nice taste, is very healthy, and is Passover compliant (during the 8- day holiday when observant Jews do not eat any prohibited grains.

The Chicago Tribune "Good Eating" section recommended Roland’s flavored quinoa mixes. There are six of these including lemon curry and sesame ginger.  The author of the article particularly liked the roasted garlic and garden vegetable versions "when we added our own veggies to the cooked product."

Tef: Dr. Regenstein also commented on tef.  "Injura bread made from tef is used with many Ethiopian foods.  It is gluten free and has a unique taste and texture."

Millet: In April 2012, the Chicago Tribune "Good Eating" section did a sizable article (including a recipe) on millet.  The article said, "Today's millet is an easy-to-prepare grain that transforms into a variety of inviting main and side dishes in the form of casseroles, breads, stews, and soups....It's especially good topped with gravy or roasted red pepper sauce."   

How old are these ancient grains?  Quinoa (the Ancient Harvest box says) dates back more than 5,000 years to the Inca civilization of South America.  Millet, says the Chicago Tribune. was a mainstay of Chinese, African, and Indian cuisines as far back as the 8th century B.C.  These grains are very old, yet, to us, quite new.  Give them a try.

Source(s):

Karin E. Allen, Ph.D., Utah State University, Dept. of Nutrition, Dietetics, and Food Sciences

Joe Regenstein, Ph.D., Cornell University, Dept. of Food Science

Consumer Reports ShopSmart   "Tastiest Ice Cream & Fruit Bars," July 2012

Consumer Reports On Health “Ancient Grains," July 2012 

Chicago Tribune Good Eating section “Clever, quick quinoa" April 11, 2012

Chicago Tribune Good Eating section "Ancient grain makes a healthy comeback” April 25, 2012