Name: Crab Cakes with Sorghum
Yield: 8 crab cakes
Ingredients: 8 ounces lump crab; 1 large egg white; 3/4 cup sorghum grain (cooked); 1 medium avocado (mashed); 2 green onions (diced); 1/2 teaspoon salt free lemon pepper; 1/2 cup sour cream (Light); 1 Tablespoon Sorghum Syrup; 1 Tablespoon Sriracha Sauce; 1 Tablespoon Sriracha Sauce

Crab Cakes with Sorghum

April 1, 2021 by Dinner Tonight

Looking for a light meal or something to start off with? These whole grain and homemade, light, and fresh crab cakes have a sweet and spicy dip that will keep you looking for more. Our salt-free crab cakes are packed with delicious lump crab, avocado, and sorghum grain.

Crab Cakes with Sorghum

CourseMain Dish

Servings

8 crab cakes

Servings

8 crab cakes

Crab Cakes with Sorghum

CourseMain Dish

Servings

8 crab cakes

Servings

8 crab cakes

Ingredients

Crab Cakes

8 ounces lump crab
1 large egg white
3/4 cup sorghum grain cooked
1 medium avocado mashed
2 green onions diced
1/2 teaspoon salt free lemon pepper

Topping

1/2 cup sour cream Light
1 Tablespoon Sorghum Syrup
1 Tablespoon Sriracha Sauce

1 Tablespoon Sriracha Sauce

Servings: crab cakes

Units:

Instructions

Combine all crab cake ingredients in a large bowl, mixing in seasoning.
Preheat a skillet over medium heat, and spray with non-stick cooking spray.
Use a ¼ cup measuring cup to scoop out the crab cake mixture. Place in heated pan and flatten.
Cook on each side till cooked thoroughly and browned about 4 minutes.
In a small bowl, mix all topping ingredients together. Top each crab cake with about 1 tablespoon for an added spicy flavor.

Recipe Notes

Sorghum Fried Rice

February 11, 2021 by Dinner Tonight

Sorghum is a whole grain high in protein and antioxidants. It truly is the “star” of this recipe. Enjoy the sorghum fried rice as a 1 skillet meal or with your favorite chicken, beef, or shrimp.

Sorghum Fried Rice

Servings

6 1/2 cup servings

Servings

6 1/2 cup servings

Sorghum Fried Rice

Servings

6 1/2 cup servings

Servings

6 1/2 cup servings

Ingredients

2 cups sorghum grain cooked**
1 Tablespoon sesame oil
1/2 cup onion chopped
1 cup frozen peas and carrots thawed
2 eggs lightly beaten
2 Tablespoons reduced sodium soy sauce
1/2 cup green onion tops chopped

Servings: 1/2 cup servings

Units:

Instructions

Heat large skillet or wok to medium heat and pour sesame oil. Add onion and thawed peas and carrots, fry until tender.
Slide the vegetables to one side of the skillet and pour the beaten eggs on the other. Use a spatula to scramble and cook eggs. Once eggs are cooked, combine with vegetables.
Add and stir in the cooked sorghum grain to the skillet. Pour soy sauce over evenly and stir until well heated. Top mixture with green onion.
**use cold sorghum grain to prevent mushy texture.
-Prepare grain the day before or defrost grain stored in the freezer.

Recipe Notes

Tex-Mex Sorghum Stuffed Mushrooms

December 11, 2020 by Dinner Tonight

The Tex-Mex Sorghum Stuffed Mushrooms are a hearty vegetarian main dish packed with flavor and nutrition. These mushrooms kick up the “fiesta” flavor with fresh vegetables and spices without the added salt.

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Tex-Mex Sorghum Stuffed Mushrooms

CourseMain Dish

Servings

8 servings

Servings

8 servings

Ingredients

Stuffed Mushrooms

8 portabella mushrooms stems removed, and gills scraped
2 Tablespoon olive oil
2 cups red onion chopped
1 1/2 cups red bell pepper chopped
1 cup sweet corn canned
1/2 teaspoon salt
1 Tablespoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup sorghum grain cooked
15 ounces low sodium canned black beans drained, and rinsed
1/2 cup Mexican blend shredded cheese

Guacamole Topping

1 medium whole avocado
1/4 cup cilantro leaves chopped
1 clove of garlic chopped
1 medium lime freshly squeezed juice

Servings: servings

Units:

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick spray. Rinse mushrooms under cool running water. Cut the stems, remove the gills, and pat dry with a paper towel.
Evenly place mushrooms (gills side up) on a baking sheet and mist with nonstick spray. Bake in the oven for 12-15 minutes until tender. Remove from the oven and gently blot mushroom caps using a paper towel to remove any moisture. Set aside and keep oven temperature at 400 degrees F.
Warm olive oil over medium heat in a large skillet. Sauté onions and bell peppers until soft. Add corn, salt, garlic powder, chili powder, and cayenne pepper to the skillet. Combine ingredients well and continue cooking vegetables until tender. Remove from heat and stir in cooked sorghum grain and drained black beans.
Scoop ½ cup of vegetable stuffing into each mushroom cap. Return to baking sheet and top with shredded cheese. Bake in oven for 5-7 minutes, or until cheese is melted.
Prepare guacamole topping during baking. Mash together avocado with chopped cilantro and garlic. Squeeze lime juice and mix well.
Top 1 tablespoon of guacamole over each stuffed mushroom before serving.
**you can adjust the cayenne pepper to your liking. For minimal spice, change amount to 1/8 teaspoon, or omit

Recipe Notes

Peachy Blueberry Sorghum Cobbler

September 29, 2020 by Dinner Tonight

An easy and delicious cobbler that you can make 2 different ways. Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.

Peachy Blueberry Sorghum Cobbler

CourseDessert

Servings

Peachy Blueberry Sorghum Cobbler

CourseDessert

Servings

Ingredients

Dough

1/2 cup sorghum flour
1 Tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 Tablespoon cornstarch
2 Tablespoons margarine
1/2 cup almond milk unsweetened

Fruit Filling

3 cups frozen sliced peaches no sugar added
1 cup frozen blueberries no sugar added
2 Tablespoon granulated sugar
1 Tablespoon cornstarch
1 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 Tablespon fresh orange juice
1/3 cup water exclude in "oven instructions"

1 Tablespon fresh orange juice
1/3 cup water

Servings:

Units:

Instructions

Multifunction Cooker Instructions (Instant-pot)

Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
Pour batter over fruit mixture, do not stir or spread. Secure the lid.
Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.

Oven Instructions (exclude added water)

Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.

Recipe Notes

Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%

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