What is kamut you ask? According to Lizi Heaps, The Food Nanny, "It’s the most incredible flour in every way. It’s your all-perfect flour. It even has protein in it! Everything tastes better using it." Lizi and her mom, who started The Food Nanny 20 years ago discovered kamut flour during a European vacation, and have since partnered with the Montana farmer who grows it. "The climate of Montana from the soil to the wind is the best place for growing kamut."
Lizi, who calls herself the junior food nanny, took over the business from her mom about 3-1/2 years ago. "I was always the one to be in the kitchen with my
mom and was obsessed with cooking. So really, it’s been my passion too. I wanted to grow up and be just like my mom. My mom created this most natural setting of the day for families to bond. At the dinner table. It was magical. And that’s all I ever wanted to be."
She continues, "My mom wrote her cookbooks, meal-planned, raised seven kids. That was her whole dinner philosophy – how to grocery shop every two weeks – how to meal plan – and she was constantly asked, 'What do you do exactly? You need to write a book.' And so The Food Nanny was born.
"I’m trying to encourage even one person to get in the kitchen and make something yummy. The hardest part about dinner is trying to figure out what
to make. We make it so easy. My mom met with a nutritionist years ago who told her you’re never supposed to eat red meat back to back or pasta back to back. But people get in these ruts and just make the same thing. That's why we have our theme nights. Every night you’re getting something different. It helps you get
excited about the food. And I love food!" TheFoodNanny.com
New York Steak Salad with Gorgonzola
- 10 cups romaine lettuce pieces
- 2 cups homemade croutons or packaged
- 2 medium tomatoes cut into wedges
- 1/2 cup thinly sliced red onion
- 1 cup unpeeled sliced cucumbers
- 1 pound boneless New York steak
- olive oil
- seasoned salt or salt and ground black pepper
- 1/2 cup Gorgonzola cheese crumbles
- 1 cup mayonnaise
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 tablespoons white vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup honey
- 1 teaspoon sugar
- 1 teaspoon minced white onion
- dash dried parsley
- 1/2 cup canola oil
- salt and ground black pepper
- Homemade Croutons:
- Dense French bread
- Garlic salt
- Ground black pepper optional
For the steak:
Preheat the oven to low broil.
Mix the lettuce with the croutons, tomatoes, onion, and cucumbers in a large bowl.
Brush the steak lightly on both sides with the oil. Sprinkle with seasoned salt or salt and pepper. Broil 6 to 11 minutes per side for medium doneness, depending on thickness. (Meat will continue to cook when it is removed from the heat.) At the last minute, sprinkle on the cheese and continue to broil until the cheese is melted. Transfer the steak to a cutting board and let stand 5 minutes. Slice into 1/4-inch-thick strips.
Just before serving, add just enough dressing to moisten the salad ingredients, and toss to coat and combine. Arrange on individual plates.
Arrange steak slices on top of salad. Drizzle with the salad dressing
Honey Mustard Dressing:
In a blender, mix the mayonnaise, red wine vinegar, white vinegar, and mustard until smooth. Blend in the honey, sugar, onion, and parsley.
Slowly add the oil while the blender is running and mix until well-blended. Season with salt and pepper to taste.
Use immediately or store in a tightly covered container and refrigerate up to 1 week. Shake well before using.
Slice the French bread into about 1 inch thick slices. Spread with butter and sprinkle with garlic salt and pepper, if desired.
Preheat oven to 400°
Total Time: 3 hours
Servings 24 dinner size, or 48 mini size
Prepare White Kamut Bread dough. Divide dough into six 11 ounce portions.
Divide each portion into 4 rolls, (weighing about 2 ounces each). Roll into balls. Spray a baking sheet with cooking spray. Place rolls close together on baking sheet. Cover and let rise until double. Bake rolls at 400◦ on the middle rack for 5 minutes, then move to the bottom rack for another 5 minutes. Rolls are done when the bottoms are very light brown. Brush with melted butter.
Roll into balls and place on greased baking sheet,
(2 inches apart). Freeze. Take out when frozen and put frozen rolls into freezer bags. Return to freezer.
To bake, spray a baking sheet with cooking spray and place frozen rolls close together. (May roll them in melted butter at this point). Rolls will thaw and rise (for about 3 hours). Bake as directed.
Un-baked rolls will last 3 months in the freezer.
White Kamut Bread Dough
- 2 tbsp active dry yeast
- 3 cups warm water (105-115°)
- ⅔ cup honey, divided
- 7 cups White Kamut flour* , divided
- 3 ½ tbsp melted butter or olive oil
- 1 tbsp French gray coarse salt
First prepare a sponge. In a large bowl, mix together yeast, warm water, 1⁄3 cup honey and 4 cups flour. Mix with wooden spoon or dough hook until well combined. Cover with plastic (sprayed with cooking spray). Let rise for 20-30 minutes (until double in size) in a warm, draft-free place.
Add 2½ more cups flour along with 1⁄3 cup more honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last ½ cup flour if dough seems too sticky, 1 Tablespoon at a time. Grease bowl with cooking spray or a little olive oil. Place dough in bowl, turn and cover with a lightweight dishtowel or plastic sprayed with cooking spray. Let rise for 30 minutes (until double in size) in a warm, draft-free place.