The second set of radishes were ready to be harvested in the garden and I needed something a little different to serve with spicy black bean burgers, so I decided to roast a bunch. They turned out to be tasty little nuggets that had lost the bite that you sometimes get from radishes. Needless to say that there was not one left in the bowl at the end of the meal.
1 large bunch of small radishes with greens attached
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.
Surprise, surprise, it rained again today, so most of the yard work was a out of the question, but a little experimenting in the kitchen and working on a baby quilt for a friend of mine was perfect for this type of weather.
I took out the bread machine that has not seen the light of day in the better part of a year and took inventory of the types of grains and seeds that were in the cabinets and came up with the following bread that I served with a lentil souffle for dinner tonight. The recipe turned out to be a very moist and tasty bread that is also quite nutritious. Since there are only two of us I made a small half loaf — if you have a large bread machine the ingredients will have to be adjusted.
1 cup water
1 1/2 tbsp olive oil
1 1/2 tsp honey
1/2 tsp salt
1 1/2 tbsp quinoa grains
1 1/2 tbsp amaranth grains
2 tsp hulled hemp seeds
2 tsp chia seeds
1 cup whole wheat flour
2 cups bread flour
3 tbsp nonfat dry milk
1 tsp yeast
Add the ingredient to the bread machine as listed.
The kale is maturing in the garden so it is the time of year that we start having kale on the dinner table in one form or another for almost every meal. Tonight we will be having a micro green salad and quinoa and kale patties with roasted pineapple and habanero sauce. I hope you enjoy the dish.
2 1/2 cups cooked quinoa, room temperature
2 whole eggs & 2 egg whites, whisked
1/2 cup Romano cheese, grated
3 spring onions, sliced thin
3 cloves garlic, minced
1 tsp fresh sage, finely chopped
1/2 tsp sea salt
1 cup steamed kale, chopped
1 cup breadcrumbs
1 tbsp olive oil
In a large bowl, mix together cooked quinoa, eggs, Romano cheese, spring onions, garlic, salt, sage, steamed kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. Form patties and get your pan ready for cooking.
Heat olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.
Today was garden weeding and marketing day, so I needed something quick and easy to make for dinner. I ended up making some delicious millet patties with some local feta, fresh spinach and raisins. The cheese gave the dish a bit of saltiness and the raisins countered with pockets of sweet. The entire dish took about 30 minutes to prepare and a serving (2 patties) contains 8 grams of protein, 3 grams of fiber and 3 grams of saturated fat and ~250 calories.
2 cups cooked millet
1 medium onion, chopped
3 eggs, lightly beaten
2 cloves garlic, minced
1 tsp fresh sage, finely chopped
2 cups finely chopped fresh spinach
1/2 cup gluten-free bread crumbs (I save leftover pieces of gluten-free loaves that baked for other meals, run them through the food processor and freeze the crumbs for meals like this)
1/3 cup feta cheese
1/2 cup golden raisins
2 tbs olive oil
Stir together millet, onion, eggs, garlic and sage in a medium bowl.
Stir in spinach, breadcrumbs, feta, and raisins into millet mixture. Let stand for 5 minutes.
If patty mixture still feels to wet to form loose patties add some more bread crumbs.
Shape into 12 q/2 cup patties.
Heat the olive oil in a large skillet over medium heat. Add 6 patties, cover pan and cook for 5 to 20 minutes, or until the bottom of the patties are browned. Flip and cook 5 minutes more.
With the heat wave that we have had over the past week I have been resurfacing meal items that do not require me to turn on the oven and have limited interaction with the range, both of which heat up the kitchen and since our home has an open floor plan and no air conditioning — the entire first floor. Compounding my little kitchen strike was the need to prepare a meal for a friend and her family this past Sunday (a day in the high 80’s — a bit high for a northern New England state.)
The menu that I settled on was:
cheese, olives, unsalted roasted nuts and flat-bread for appetizers
wheatberry salad, pasta salad (with quinoa pasta), green salad and hummus with pitas for the dinner offering
fresh fruits and fig and date bars for desert
All of the items appeared to be a hit, but the most popular offering appeared to be the rosemary hummus, so I thought I would share the easy to make recipe with you.
2 cups cooked garbanzo beans drained (I prefer freshly cooked dried bean, but canned ones will work)
1/4 – 1/2 cup of bean cooking water (reserved)
Juice of 1 fresh lemon
6 tsp rosemary infused extra virgin olive oil (see the bottom of this post for how to infuse the oil)
4 cloves of garlic, crushed
pinch of salt (if using canned beans omit this item)
Add cooked garbanzo beans to a food processor together with the lemon, juice, crushed garlic, salt and 4 tablespoons of oil.
Blend until smooth, adding the reserved cooking water, a little at a time until the desired consistency is achieved.
Leave the mixture to stand for an hour or so to let the flavors develop.
Drizzle 2 tablespoons of the oil on top of the hummus just prior to serving.
Serve with pita wedges and fresh vegetables and/or fruit.
Rosemary infused olive oil: 1 cup extra virgin olive oil, 3 tablespoons chopped fresh rosemary, 1 tablespoon chopped garlic. Mix all ingredients into an airtight jar and store in a cool dark place for 2-3 weeks prior to use.
We are having a really rainy weekend, so we have set our hands the finish work for our basement remodel. We got some of the top molding painted and the last of the mud on the final wall. As a reward I made the two of us some rice pudding from the leftover rice in the refrigerator. … it was a really nice way to end a labor filled day. The great thing about the rice pudding recipe is that it is low in sugar, gluten-free, totally vegan and can be made in 10 minutes or less with leftovers.
1 cup coconut milk
1 cup cooked rice (brown or white)
1 tablespoon of agave, or maple syrup
1/4 cup golden raisins
1/4 teaspoon vanilla powder
1 dash of cinnamon
Add the coconut milk to a small pot. Bring the coconut milk to a simmer over medium-low heat.
Add the agave, vanilla powder and cinnamon, and stir to combine.
Add rice and raisins, and continue to stir until it is evenly distributed.
Let the mixture continue to simmer in the pot for about five minutes. The liquids should boil off and the mixture will become thicker.
With the warm weather that we have been blessed with over the past couple of weeks my family has started to ask for salads and cold soups for meals. Last night I made a wheat berry salad that is a big hit with family and guests around my house (yes — we fell off our gluten-free diet with this meal, but it is so rich in nutrients that I just couldn’t pass this salad by).
If you are not familiar with wheat berries here is a bit of background.
Wheat berries are whole wheat kernels. They look like thick, short grains — similar to brown rice.
When boiled, cooked wheat berries have a chewy bite and subtle nutty, earthy flavor. They’re sturdy enough to handle bold salad dressings and still delicate enough to taste delicious with some milk, honey and cinnamon.
If you like sprouts on salads and sandwiches, add a little water to wheat berries and you can grow your own wheat sprouts.
Since the wheat kernel is left intact, virtually none of the nutrients are stripped away. A cup of cooked wheat berries has about 300 calories and is packed with fiber, protein and iron. Tasty sprouts are loaded with vitamin E, a cell-protecting antioxidant, and magnesium.
2 cups uncooked wheat berries
1 cup dried cranberries
1 large carrot, grated
1/3 cup balsamic vinegar
1/2 cup olive oil
1/4 cup water
2 cloves garlic, mashed
1/4 cup finally chopped red onion
1/4 cup fresh parsley, finely chopped
1/2 medium red pepper, diced
1/2 to 2/3 cups crumbled goat cheese
Cover wheat berries by 1 inch with water in a medium saucepan set over high heat. Add in a generous pinch of sea salt. Bring to a boil, cover, reduce heat to low, and simmer until chewy, about 45-50 minutes (taste and cook for an additional 5-10 minutes if you’d like). Drain and transfer to a medium bowl.
While wheat berries are cooking, whisk together the balsamic vinegar, water, olive oil, garlic, red onion, and parsley in a small bowl (or shake together in a small jar). Season to taste with salt and pepper.
While the drained cooked wheat berries are still warm, toss with the vinaigrette.
Allow the salad mixture to cool to room temperature and then stir in the cranberries, grated carrots, red pepper and goat cheese.
Chill the salad for at least on hour prior to serving.
Today I spent most of my day working on my website and cutting fabric for a demonstration that I will be doing at a quilt show next week, so I had little time to creating a dinner for my family. Luckily a quinoa burger (~ 10 grams of protein per burger) recipe came to my rescue — add some jasmine rice and a green vegetable and I had a quick and tasty meal.
2 cloves garlic, minced
1/2 cup pine nuts
1/4 cup fresh basil
1 tbsp chili powder
1 tsp cumin powder
1/2 cup onion, diced
1 cup cooked black beans
1 tsp salt (omit if using canned beans)
1/2 cup diced sweet red pepper
3 cups cooked quinoa (1 cup dry)
2 tbsp olive oil
Cook quinoa according to package directions.
Saute onions until translucent.
Combine everything except quinoa, olive oil and rice flour in food processor.
Mix blended mixture and quinoa together.
Divide into 6-7 burgers, roll in flour to make a crust.