Sunday, November 17, 2013

Wheat berry salad

A delicious, hearty salad for cold winter days. Wheat berries are full of fiber and consequently result in a nice feeling of satiety even after consuming far fewer calories than one would of processed foods.

1.5 cup wheat berries
0.5 cup craisins
0.5 cup celery
1/3 cup parsley
1/3 cup walnuts
2 tbsp lemon juice
1 tbsp orange juice
1 tbsp olive oil
1 tbsp maple syrup
0.5 tbsp honey
0.25 tsp salt

Cook the wheat berries in enough water to cover them 2-inch deep for an hour or until tender.

Drain and toss the hot wheat berries with the craisins. Whisk together juices, maple syrup, honey and salt.

Toast walnuts in a hot pan, then chop. Chop celery and parsley.

Once the wheat berry and craisin mix has cooled some, mix all ingredients together. Toss well to combine. Allow to rest for an hour.

Saturday, November 9, 2013

Leafy pizza

My garden failed to thrive. I got great cucumbers, parsley and basil, but my chard, spinach and radishes did not grow. So when I tore up the garden before the first predicted frost, I collected all the mini leaves of chard and spinach and used them on top of a pizza improvised with leftover garlic, herb brie cheese and some onions.

1 portion pizza dough
4 oz brie cheese
2 cloves garlic
3 large handfuls of spinach and chard
1 small yellow onion

Preheat the oven to 425F. Stretch the dough, brush with olive oil and spread with the minced garlic.

Slice the brie cheese on top and cover with the leaves. Sprinkle with a little bit of salt. Slice the yellow onion and distribute on top.

Bake for 15-20 minutes, until edges are browned and leaves are wilted, crispy.

Saag paneer

I found Indian paneer cheese in our tiny little neighborhood supermarket and wanted to try some Indian-inspired recipes. This amazing saag paneer modified slightly from ATK was one of the recipes I prepared. With the specified amount of mustard greens the dish was too tart for my taste, so I cut that in half. Spinach is much milder.

10 oz fresh baby spinach
0.5 lb mustard greens
3 tbsp butter
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
0.5 tsp cardamom
0.25 tsp cinnamon
1 onion
3 garlic cloves
1 tbsp grated ginger
1 jalapeno
14.5 oz canned diced tomatoes
1/3 cup hazelnuts
1 cup water
1 cup buttermilk

Microwave spinach covered for 3 minutes on high. Set aside a third cup, add rest to food processor.

Microwave mustard greens for 3 minutes on high in a covered dish. Set aside a third cup, add rest to food processor.

Melt butter in a large skillet on medium-high heat. Add spices and cook for 30 seconds. Add minced onion and 3/4 tsp salt and sautee for 3 minutes, until browned.

Add minced garlic, ginger, minced jalapeno, cook for 2 minutes. Add drained tomatoes, cook for 4 minutes. Remove from heat. Add half of this to blender with cashews and water. Process for a minute.

Chop the leaves that were set aside, add to pan with remaining tomato mixture. Add contents of food processor as well. Return to medium high heat and add cheese and buttermilk. Simmer for 5 minutes. Serve over steamed rice.

Friday, November 1, 2013

Seared scallops

I love large, sweet, juicy scallops. Not the previously-frozen, dehydrated one with gumball consistency. But fresh, never-brined specimen prepared at home in a hot skillet.

0.5 lb fresh sea scallops
0.5 tbsp rice vinegar
1 tbsp orange marmalade
0.5 tbsp soy sauce
0.5 tbsp Sriracha hot sauce

Pat the scallops dry while preheating a large, nonstick skillet on high to very hot. Add a tbsp of vegetable oil and immediately distribute the dried scallops on it.

Sear for 3-4 minutes per side. 

Serve with a sauce prepared by mixing orange marmalade, hot sauce, vinegar and soy sauce. Adjust seasonings. About eight large scallops per serving.