By Liz Allred
1 cup cooked Spelt Berries (cooking instructions below)
2 or 3 Granny Smith or Green Apples, cored and sliced
2 stalks of Celery, sliced
¼ to ½ cup dried Cherries or Cranberries or Raisins
1/3 cup plain Yogurt or Mayonnaise
2 tablespoons Cream Cheese, Ricotta or small curd Cottage Cheese (to thicken it a bit)
2 tablespoons fresh Lime or Lemon juice
2 tablespoons Honey orAgave Nectar
½ to 1 teaspoon Apple Pie Spice, to taste (apple pie spice is a mixture of cinnamon, nutmeg and allspice)
1. To cook the spelt berries, boil 1-1/2 cups water, then add 1/2 cup uncooked spelt berries. Cover and reduce heat. Simmer for about an hour and a half, until tender. Drain any remaining liquid and cool before adding to the salad. (A tip: make a larger batch and put some in the freezer for a future salad).
2. Make the dressing by whisking together or blending until smooth the yogurt or mayo, the cream cheese, lime juice, and honey. Add some apple pie spice. Taste and adjust seasoning as needed.
3. In a large bowl toss the sliced apples, celery, spelt berries and dried cherries with the dressing until everything is coated. Serve immediately or chill first in the refrigerator and then serve.
Thursday, May 6, 2010
Tuesday, May 4, 2010
Teff Polenta
1-3/4 cups Water
2 tablespoons Extra Virgin Olive Oil
7 cloves Garlic, sliced thick
1 cup Onions, coarsely chopped
1 cup Green Peppers, coarsely chopped
2/3 cup Teff grain, uncooked
1/2 teaspoon Salt
2 cups Plum Tomatoes, coarsely chopped
1 cup fresh Basil, coarsely chopped
Grated Parmesan (garnish)
In a small saucepan, bring the water to a boil.
In a 10-inch frying pan add the oil and warm over medium heat. Saute garlic and onion, for 5 minutes, stirring occasionally. Add peppers, and saute for 3 minutes or until peppers are bright green. Stir in the teff grain. Turn off the heat.
Add the boiling water and salt to the frying heat. Set heat to medium and simmer for 2 minutes. Add tomatoes and basil.
Cover and continue simmering for 15 minutes, stirring occasionally, until the water is absorbed. The polenta is done when the teff is no longer crunchy.
Place polenta on a 9 inch pie plate. Garnish with grated parmesan. Allow to cool at least 20 minutes before slicing and serving.
Serves 4 -6
2 tablespoons Extra Virgin Olive Oil
7 cloves Garlic, sliced thick
1 cup Onions, coarsely chopped
1 cup Green Peppers, coarsely chopped
2/3 cup Teff grain, uncooked
1/2 teaspoon Salt
2 cups Plum Tomatoes, coarsely chopped
1 cup fresh Basil, coarsely chopped
Grated Parmesan (garnish)
In a small saucepan, bring the water to a boil.
In a 10-inch frying pan add the oil and warm over medium heat. Saute garlic and onion, for 5 minutes, stirring occasionally. Add peppers, and saute for 3 minutes or until peppers are bright green. Stir in the teff grain. Turn off the heat.
Add the boiling water and salt to the frying heat. Set heat to medium and simmer for 2 minutes. Add tomatoes and basil.
Cover and continue simmering for 15 minutes, stirring occasionally, until the water is absorbed. The polenta is done when the teff is no longer crunchy.
Place polenta on a 9 inch pie plate. Garnish with grated parmesan. Allow to cool at least 20 minutes before slicing and serving.
Serves 4 -6
Fried Sunchoke Chips with Rosemary Salt
Ingredients:
2 lbs. Unpeeled Sunchokes (also called Jerusalem Artichokes) *scrubbed
Organic Canola Oil (for frying)
1 Tbsp Celtic sea salt
1½ teaspoons minced fresh Rosemary
Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 x. Pat very dry with paper towels. Piour enough oil into large deep skillet to reach depth of ½ inch. Heat oil to 375 degrees. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together. Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. Chips can be made 2 hours ahead. Let stand at room temp.
Sunchoke Dip
Ingredients:
3 Tbsp lemon juice
1-1/2 lbs Jerusalem artichokes
Salt
1 to 2 tbsps minced fresh jalapeño chilies
Blue or red corn chips (or a combination)
3 Tbsp olive oil
2 cloves garlic, peeled
Preparation: Peel Jerusalem artichokes & rinse. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes & cook this until tender when pierced, about 12 mins. Drain. Step #5 In a mixer or food processor/blender, garlic, whirl Jerusalem artichokes, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies & salt to taste. Scrape into a bowl. Enjoy with Sunchoke Chips!!
2 lbs. Unpeeled Sunchokes (also called Jerusalem Artichokes) *scrubbed
Organic Canola Oil (for frying)
1 Tbsp Celtic sea salt
1½ teaspoons minced fresh Rosemary
Fill large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 x. Pat very dry with paper towels. Piour enough oil into large deep skillet to reach depth of ½ inch. Heat oil to 375 degrees. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together. Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt. Chips can be made 2 hours ahead. Let stand at room temp.
Sunchoke Dip
Ingredients:
3 Tbsp lemon juice
1-1/2 lbs Jerusalem artichokes
Salt
1 to 2 tbsps minced fresh jalapeño chilies
Blue or red corn chips (or a combination)
3 Tbsp olive oil
2 cloves garlic, peeled
Preparation: Peel Jerusalem artichokes & rinse. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add Jerusalem artichokes & cook this until tender when pierced, about 12 mins. Drain. Step #5 In a mixer or food processor/blender, garlic, whirl Jerusalem artichokes, lemon juice, and oil until smoothly puréed; scrape container sides as needed. Add chilies & salt to taste. Scrape into a bowl. Enjoy with Sunchoke Chips!!
Sautéed Kale with Smoked Paprika
By Liz Allred
Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.
Ingredients:
1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
2 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
Pinch of dried crushed red pepper
Salt
Directions: Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.
Serves 4.
Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.
Ingredients:
1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
2 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
Pinch of dried crushed red pepper
Salt
Directions: Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.
Serves 4.
Baby Bok Choy with Cashews
2 Tbsp Olive Oil
1 cup chopped Green Onions, including green ends
3 cloves Garlic, chopped
1 pound Baby Bok Choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
½ teaspoon Dark Sesame Oil
Salt
½ cup chopped, roasted, salted Cashews
Directions: Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.
Serves 4.
1 cup chopped Green Onions, including green ends
3 cloves Garlic, chopped
1 pound Baby Bok Choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
½ teaspoon Dark Sesame Oil
Salt
½ cup chopped, roasted, salted Cashews
Directions: Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.) Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.
Serves 4.
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