Showing posts with label grains. Show all posts
Showing posts with label grains. Show all posts

Quinoa Salad with Black Beans and Creamy Chipotle Dressing


Ingredients:

For the Salad:
1 cup (240 ml) cooked quinoa
1 cup (240 ml) chopped tomatoes
1/2 cup (120 ml) cooked black beans
Handful chopped cilantro
1/2 cup (120 ml) Creamy Chipotle Dressing

For the Creamy Chipotle Dressing:
1/2 cup (120 ml) raw cashews with 1/4 cup (60 ml) goji berries, soaked in filtered water for 2 hours
2-3 chipotle peppers in adobo sauce
2 Tbsp (30 ml) lime juice
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) nutritional yeast
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 (2.5 ml) fine sea salt
Dash liquid smoke
Black pepper, to taste

Directions:
1. Place cooked and cooled quinoa and remaining salad ingredients except dressing, in a medium bowl and stir to combine.
2. To make the dressing, drain water from cashews and goji berries. Place them in blender with the remaining dressing ingredients and blend until smooth and no chunks remain. Season with salt and pepper, as needed.
3. Fold 1/2 cup (120 ml) or more, to taste of dressing in with the salad ingredients until everything is well coated. Season to taste. Save dressing in a glass container in the fridge up to 7 days.

Cheesy Rice Balls




Ingredients:

2 cups leftover short grain rice
1-1/2 cup shredded mozzarella cheese or Italian cheese mix
1 teaspoon oil
3 green onion finely chopped
1 red chili, seeded and finely minced
2 pinches salt
some flour for coating
2 eggs beaten
1 cup panko breadcrumbs
3/4 cup oil for frying

Directions:

1. Heat 1 teaspoon oil in a skillet over medium heat and saute green onion and red chili for 30-60 seconds to wilt seasoning with salt.
2. In a mixing bowl combine rice, green onion and chili mixture, cheese. Mix well and from into small balls.
3. Roll the rice balls in flour, egg and breadcrumbs. Heat oil in s small pan over medium heat until hot. Deep fry the rice balls until the crust gets golden brown. Adjust the heat so the rice balls don't get brown too quickly. Serve hot as is or with marinara sauce.

Raspberry and Coconut Oatmeal


Ingredients:

1/2 cup of oats
1 cup of almond milk
1/4 cup of shredded coconut
1/3 cup of raspberries
1 tbsp of maca
Toppings of your choice.

Directions:

1. Bring the milk to the boil over the hob in a small saucepan and then add in your oats, coconut and maca. Cook until the oatmeal has thickened or reached your desired consistency. Approx. 5 mins on a high heat.
2. Pour into a bowl, top with the raspberries and other toppings of your choice.

Mexican Corn on the Cob


Ingredients:

6 corn on the cobs
3 tbs mayonnaise
1/4 cup crumbled Cotija cheese
2 tbs cilantro
1 tsp chili powder
1 lime

Directions:

1. Remove the husks of the corn but leave the core attached at the end so you have something to hold onto.
2. Bring a pot of water to a boil. When it has reached a rolling boil, place the 6 corns on the cob in the pot and cover. Cook for 8 minutes or until tender.
3. While the corn is hot, slather with 1/2 a tbs of mayonnaise per corn on the cob.
4. Squeeze lime juice over the corn and then sprinkle some chili powder.
5. Lay the slathered corns on a platter and sprinkle evenly with Cotija cheese and cilantro.
6. Serve with extra lime wedges and hot sauce (if you like things spicy).

Mexican Cotija Corn

Ingredients:
1 1/2 pounds* fresh corn (from about 5 medium-sized cobs)
3 tablespoons butter
2 cloves garlic, minced
1/2 cup cilantro, roughly chopped
1/3 cup crumbled cotija cheese
1/2 teaspoon black pepper
juice from 1 small lime

Directions:

1. Clean the corn cobs, removing the husks and corn silks. Using a sharp knife, remove the kernels from the cobs, discarding the cobs afterward.
2. In a large skillet, heat the butter over medium heat until completely melted.
3. Add corn and garlic to the skillet and cook, stirring occasionally, until the corn has softened, about 10-12 minutes.
4. Remove the skillet from the stove. Stir in cilantro, cotija, and black pepper. Squeeze lime juice on top or serve garnished with slices of lime.

Simple Buckwheat Porridge for Breakfast

Ingredients:

2 cups water
1 cup buckwheat groats
1/2 tsp salt
2 Tbsp maple syrup
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 cup soy creamer or soy milk (almond or hemp will also work)
golden mulberries or raisin or chopped dates
handful flax seeds
2 Tbsp chia seeds
spoonful of almond butter
sliced banana
raw pistachios
a few sliced peaches (frozen or fresh)
(other fruits and nuts are welcome)

Directions:
1. Add the water and groats to a soup pot.
2. Add in the salt, cinnamon, maple syrup, vanilla. Bring to a boil, cover with lid and reduce to a simmer.
3. Allow groats to simmer for at least ten minutes – check the texture of the groats. They should be squishy, but not mushy or too watery.
4. Once the groats have cooked to a tender state with all the water absorbed, add in the soy milk or creamer and continue to simmer with the lid off.
5. Add in the chia seeds, flax seeds and dried fruit – and anything else that you want to melt into the porridge. A spoonful of vegan buttery spread is also nice.
6. Simmer until nice and thick. Then turn off heat. I like to allow my groats to col and thicken about ten minutes before serving.
7. Serve with fresh or thawed fruit, another splash of soy milk and some optional spices and nuts on top.

Bacon and Egg Farro Risotto

Ingredients:

4 large eggs, poached
8 ounces bacon, cut into lardons
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 1/2 cups farro (10 ounces)
1/4 cup dry white wine
3 cups chicken stock
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
4 cups arugula leaves
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste

Directions:

1. For the eggs, place a cooling rack or steamer insert in the bottom of a large pot or deep baking pan, fill with hot water, insert a fry thermometer, and place on stove over medium heat. Bring temperature to 140 to 145 ℉ degrees, then turn the heat to the lowest setting possible and add eggs (still in their shells). They must stay on the rack and not touch the bottom of the pan. Maintain the temperature within this range, checking frequently and adjusting the flame as needed, and cook the eggs for 40-45 minutes. Test an egg after 40 minutes by cracking into a small bowl, if the white is cooked, the egg is done. If not, try another in 5 minutes. When the eggs are done, use immediately, or let sit on the counter to cool slightly while you pull the rest of the dish together.
2. While the eggs are poaching, place a large pan over medium heat, and cook the bacon in a fine slick of olive oil until nicely browned, but before it has rendered all of its fat, you want it to be crispy-chewy. Remove it from the pan with a slotted spoon and reserve.
3. For the risotto, add the olive oil to the drippings in the bacon pan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the farro and cook for 1 minute, stirring to coat it with the oil. Add the wine and cook, stirring until it is absorbed, about 2 minutes.
4. Add the stock, 1 cup at a time, and cook, stirring, until absorbed between additions. The farro is done when it is al dente and suspended in the thick, creamy liquid, about 25 minutes total.
5. Stir in the heavy cream, the cheese and butter and simmer until the risotto has thickened, about 5 minutes longer. Add the reserved bacon lardons and the arugula, stir to incorporate, season with salt and pepper and spoon into heated bowls.  Top each bowl with a poached egg and some freshly grated parmesan.

Stuffed Butternut Squash with Quinoa


Ingredients:

1 medium butternut squash
olive oil, for roasting
pinch dried oregano
150g ready-to-eat quinoa
100g feta cheese
50g toasted pine nuts
1 small carrot, grated (around 50g)
small bunch chives, snipped
juice half lemon
1 red pepper, chopped
50g pitted black olives
2 spring onions, chopped

Directions:

1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.
3. Meanwhile mix the rest of the ingredients. Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 mins. Serve.

Veggie Wheat-Berry Salad

Ingredients:

1 cup wheat berries, preferably the soft white variety
1 lb tomatoes, finely chopped
1 green bell pepper, finely chopped
1 cucumber, halved lengthwise, seeded, and finely chopped
3 celery stalks, cut lengthwise into thirds and finely chopped
1/2 small red onion, finely chopped
2 Tbsp olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
2 tsp Worcestershire sauce
1/2 tsp salt (optional)
Several dashes hot red pepper sauce

Directions:

1. Soak wheat berries in a big bowl of cool water for at least 8 hours (up to 16 hours max). Drain them in a fine-mesh sieve or colander. Pour wheat berries into a large saucepan, fill it about two-thirds of the way with water, and bring to a boil over high heat. Reduce the heat to medium and simmer until grains are tender with some chew still left, about 1 hour. Drain, then run under cool water to bring wheat berries to room temperature. Drain thoroughly.
2. Put cooked wheat berries in a large bowl and stir in remaining ingredients. Set aside to marinate at room temperature for 20 minutes before serving.

Whole Wheat Couscous Salad

 
Ingredients

3/4 cup whole wheat couscous
1 cup chicken stock (or vegetarian stock)
2 tsp. olive oil + 1 T olive oil for dressing
2 persimmons, peeled and diced into pieces about 1/2 inch square
1 cup purple seedless grapes, washed and sliced into round pieces
1/3 cup sliced green onion, mostly green parts
1/3 cup finely chopped mint (or use parsley or cilantro)
1 T fresh lemon juice
1 tsp. lemon zest (optional, but recommended)
Pinch of ground cumin
salt to taste for seasoning couscous
1/3 cup toasted pine nuts

Directions:
1. Add couscous to boiling water or stock, when it boils, stir in couscous, cover pan and let sit 5-10 minutes.
2. After five minutes the stock is absorbed, fluff it up and let it cool.
3. While the couscous is cooking in the hot stock, prep the other ingredients. Peel and dice the persimmons, and cut the grapes into slices.
4. Use mostly the green parts of green onions for this, and cut them fairly thin.
5. If you don’t have mint, you could use parsley or cilantro in this salad.
6. When all the ingredients are chopped, mix the diced persimmon, sliced grapes, sliced green onions, and chopped mint in a bowl that’s big enough to hold the couscous also.
7. Whisk together the olive oil, lemon juice, lemon zest, and pinch of cumin and then just mixed it into the couscous right in the pan. Taste couscous and see if you want to add any salt.
8. Mix the seasoned couscous into the persimmon-grape mixture and use a large spoon to gently combine.
9. Heat a pan and toast the pine nuts for 1-2 minutes. As soon as you see a few nuts getting some color on them, turn off the heat and add the pine nuts to the salad. Serve at room temperature.

Shrimp Fried Rice

Ingredients:

8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil

Directions:

1. In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.
2. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
3. Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.
4.  Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
5. Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Simple Vegetable Fried Rice

Ingredients:

 Brown Basmati Rice - 1 cup Water - 1-1/2 cups Carrot - 1 - chopped Red Bell Pepper - 1/2 - chopped Green Bell Pepper - 1/2 - chopped Asparagus - 4 spears - chopped Zucchini - 1/2 - chopped Spring Onions / Scallions - 2 Salt & Pepper - to taste Sesame oil / Gingelly oil - 1 tbsp

Directions: 

Cook the brown basmati rice according to below instructions. When done fluff with fork and spread on a plate to cool completely. Heat oil in a wok in medium-high heat and add the spring onion whites. After 2 minutes, add the chopped asparagus. In 2-minute intervals add the carrots, zucchini, green bell peppers, red bell peppers one by one and saute continuously. Add the salt and pepper and immediately add the cooked cooled brown rice and mix well. Remove from heat, check for seasoning and mix in the spring onion greens. Serve hot with ketchup or any curry of your choice.

Yellow rice

Ingredients:

350g basmati rice
50g butter
1 heaped tbsp caster sugar
1 tsp ground cinnamon or 1⁄2 cinnamon stick
6 cardamom pods , shelled and seeds crushed
just under 1 tsp ground turmeric
5 tbsp raisins 

Directions: 

1. Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted. 
2. Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

Pilau Rice with Whole Spices

Ingredients:

generous pinch of saffron strands
600 ml hot chicken stock
50 g butter
1 onion, chopped
1 garlic clove, crushed
½ cinnamon stick
6 cardamoms
1 bay leave
250 g basmati rice, rinsed and drained
50 g reisins
1 tbsp oil
50 g cashew nuts

Directions: 

Add the saffron strands to the hot stock and set aside. Heat the butter in a large saucepan and fry the onion and garlic for 5 minutes. Stir in the cinnamon stick, cardamoms and bay leave and cook for 2 minutes. Add the rice and cook, stirring, for 2 more minutes. Pour in the stock and add the sultanas. Bring to the boil, stir, then lower the heat, cover and cook gently for 15 minutes or until the rice is tender and the liquid has all been absorbed. Meanwhile, heat the oil in a frying pan and fry the cashew nuts until browned. Drain on kitchen paper. Scatter over the rice and serve.

Lemon Oats

Ingredients:
 
Oats - 1 cup, lightly dry roasted for 4 mts
Water - 3/4 cup
Turmeric powder - 1/4 tsp
Lemon juice - 1 1/4 tbsp
Salt to taste
Peanuts - fistful, roasted
Oil - 2 tsps
For tempering:
Mustard seeds - 1/2 tsp
Split gram dal - 1 tsp
Bengal gram - 1 1/2 tsps
Green chilies - 2, slit
Red chilies - 1, tear and de-seed
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp 
 
Directions: 

Heat oil in a heavy bottomed vessel. Once hot, add mustard seeds and allow to splutter. Add the dals and allow to turn lightly red. Add green chilies, red chili, curry leaves and asafoetida and mix well. Add turmeric powder and mix. Add water and salt and bring to a boil. Add oats and mix. Reduce flame and place lid. Cook for 4 minutes. Remove lid, add lemon juice and mix well. Cook without lid for 4 more minutes, mixing once in a while. Garnish with roasted peanuts and serve warm with yogurt or pickle.  

Buckwheat with Beef Liver

Ingredients: 

1 large onion, peeled and finely chopped
2 carrots, scraped and chopped finely
oil for frying
250 g buckwheat kasha, rinsed and drained
500 ml (2 cups) vegetable stock
300 g beef liver
salt and freshly ground black pepper

Directions: 
 
Heat oil on a deep frying pan, add the onion and sauté for a few minutes. Then add the carrots and fry for a few more minutes.
Add the buckwheat groats, stir-fry for a minute.
Add the stock, season with salt. Bring to a boil, then reduce heat and simmer on a low heat for 15-20 minutes, until buckwheat is cooked.
Meanwhile, cut the beef liver into small dice. Season and sear quickly on a hot frying pan for about 4-5 minutes, until browned all over. Add the cooked liver to the buckwheat and sauté for a few more minutes, until the buckwheat and liver and tender.
Serve, sprinkled with herbs and a dollop of sour cream.

Buckwheat with Leeks and Brussels Sprouts

Ingredients:
 
1/4 cup buckwheat groats (160 cal)
1/2 cup water 
3 oz brussels sprouts (35 cal)
2 oz leeks (35 cal)
1 oz bell pepper (10 cal)
2 garlic cloves (10 cal)
1 tsp canola oil (40 cal)
basil leaves, salt and pepper taste
 
Directions: 

1. In a small sauce pan bring the buckwheat with 1/2 cup of water to a boil, add 1 minced garlic clove and salt to taste, and let simmer for about 15 minutes. Do not overcook. You can skip garlic, I just love it and add it to everything. Buckwheat is wonderful with butter. I did not add butter today, because I am on a detox diet, but if you are not, just place some butter over the warm buckwheat, let it melt a little and mix.
2. While your buckwheat is cooking wash the vegetables. Crush the reaming garlic, chop the leeks and the pepper, and half the brussels sprouts. In a small frying pan preheat 1 tsp of canola oil. Add the garlic and the leeks. Saute for about 5 minutes. Add the brussels sprouts. If you need more liquids add a little water or chicken broth. After 5 more minutes season with chopped basil, salt and pepper, stir well and cook 2-3 more minutes. Your veggies should be ready just in time for the buckwheat.

Parmesan Garlic Grilled Corn

Ingredients:

4 ears of fresh corn
2 tablespoons butter
1 clove garlic, grated
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly chopped Italian parsley, for garnish

Directions:

Preheat grill to 350° - 400°. Remove husks and silks from corn. Combine grated garlic and butter in a small bowl. Melt butter in microwave for 10 - 15 seconds on high.
Grill corn until lightly charred and deep, bright yellow (about 15 - 20 minutes). Brush garlic butter over corn and sprinkle over Parmesan cheese. Garnish with Italian parsley.
Copyright © 2014 CulinaryMagazine