Reverse Fondue

Since we don't have a fancy fondue pot, we improvised, following a recipe from Cooking Light.

Preheat the oven to 450 F.

Cut up a head of broccolli and a head of cauliflower. 
Toss with 1 tablespoon olive oil and spread onto a baking sheet.
Cut up 1-2 slices of bread (we used a leftover homemade baquette) into bite size pieces.
Place the bread on another baking sheet.

Bake for 15-20 minutes.

Meanwhile, put 1 cup dry white wine and 1 teaspoon cornstach into a sauce pan over medium heat and bring to a slow bubble. 

Stir in 8 ounces of cheese.  We used 1/2 Gruyere and 1/2 Emmenthaler.  Stir until it melts and becomes creamy.

When the veggies and bread are finished roasting, drizzle with the cheese and serve while hot.

Wheat Berry Salad

Wheat kernals, raw

Wheat berries, after cooking

Wheat berries are simply wheat kernals that have been soaked and cooked.  They have a nutty flavor and are chewy.  Many people use wheat berries in several different ways, but tonight I just wanted to add some to a salad.

To make the wheat berries, I measured about one cup of wheat kernals.  I added about 3 cups of water and allowed them to soak all day.  Then I turned up the heat and boiled them on high for about thirty minutes.  Some recipes call for the exact opposite-boil for 30 minutes, then let them soak all day.    You can also cook them in a slow cooker on low heat for a few hours.


Here is one we threw together tonight:
Fresh spinach
Two D'Anjou pears, diced
Dried cranberries, 1/4 cup
Wheat berries

For the dressing:
Juice one orange by hand
1/4 cup Olive oil
2 tablespoons balsamic vinegar
Whisk that all together

Toss your salad with dressing and serve. 

Mushroom Rigate Bake

This was adapted from Cooking Light

Cook 8 ounces penne rigate pasta, whole wheat. 

While the pasta is cooking you can slice the following:
1/4 cup shallots
8 ounces shiitake mushroom caps
4 ounces sliced baby portebello mushrooms
1 tablespoon fresh thyme
1 garlic clove-mince

Heat a skillet on medium high heat.
Melt 2 teaspoons butter, then add the shallots and saute for three minutes. 
Add mushrooms, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic.  Stir frequently and  saute about 8 minutes.

Your pasta will likely be finished sometime during this process; drain and set aside.

Heat a dutch oven over medium high heat.
Add 1/4 cup whole wheat flour and gradually add 2 cups 2% milk, stirring constantly with a whisk.  Bring to a boil, cook one minute, constantly stirring.
Remove from heat, add 1/2 cup grated Asiago cheese and stir until melted.

Add the mushroom mixture and pasta the the sauce and toss well.
Spoon the mixture into an 8 inch square baking dish.
Sprinkle with 1/2 cup Asiago cheese (or mix it up and do some parmesean cheese)
Bake at 375 F for 20 minutes or until cheese melts and begins to brown.

Warm Quinoa Salad with Toasted Almonds

From Cooking Light

Rinse 1 cup quinoa in cold water, then toast in a skillet over medium heat until fragrant and golden, about five minutes, stirring frequently.

Add 2 cups water and bring to a boil on high.  Reduce heat to low, cover, and simmer until all water is absorbed, about 15 minutes.

Meanwhile, in a small bowl, stir together:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 green onions, thinly sliced diagonally

Toss the quinoa in the mixture, top with toasted almonds to serve.

This is a great side dish and complimented our grilled tilapia well. 

Note: the quinoa salad is Daniel fast approved (the fish is not). 

Parsley Panko Pork Chops

I wanted to make something special for Valentine's.  I adapted this recipe from Whole Foods website.

Preheat the oven to 350 F.

Start with two bone in, thick cut pork chops (organic if possible).

Put 1/3 cup flour onto a plate (whole wheat of course)

Mix 2 tablespoons honey mustard with 1 tablespoon water in a bowl.

Put 3/4 cup Panko bread crumbs and 2 tablespoons finely chopped fresh parsley on another plate.

Dredge your chops in flour, then honey mustard, then the bread crumb mixture.  Press the bread crumbs into the pork chops.

Heat a pan on med/high.  Add a little olive oil.  Add your pork chops and brown on either side, for about 5-8 minutes each.

Place in the oven at 350 F for 20-30 minutes, depending on thickness of the meat.  The internal temp should be about 150-155.  Let the chops rest for a few minutes before cutting in. 

These chops were so large that we each had 1/2 chop leftover for lunch the next day. 

Mostly Whole Wheat Baquettes

I am pro whole wheat bread!  When  I first saw this recipe in a cookbook I overlooked it because it calls for some all purpose white flour.  I don't usually have white flour anymore since I started grinding my own wheat.  However, for Valentine's sugar cookies I thought wheat flour may not turn out so great, so I bought some unbleached all purpose flour.  Since I had plenty of leftover white flour I decided to give this recipe a try.  I am glad I did!  Warm bread out of the oven is soooo delicious!  Next time, I will increase the whole wheat ratio to see how it turns out.    Another day I may share the whole wheat honey bread recipe I use.

In a large bowl mix:
2 cups whole wheat flour
1 1/2 cups all purpose flour
2 teaspoons salt
1 teaspoon Succanat (or brown sugar)
1 1/2 teaspoon instant yeast

Mix all the ingredients together, than add about 1.5 cups water.  Mix into a dough that will be pretty wet.  Add water or flour if needed.  Cover with plastic wrap and let the dough sit at least one hour, until it is doubled in size.

Before covering.

After rising-see how wet the dough is?

Flour a counter top amd your hands and dump your dough onto the counter.  Knead a few times, then divide the dough into either two  large baquettes or four small baquettes.  Grease a cookie sheet (olive oil or cooking spray) and lay your baquettes onto the sheet.  Cover with a towel and let them rise at least 30 minutes, until they double in size.  Heat the oven to 400 F while the dough rises.

Before rising the second time.

After rising again.

When ready to bake, turn the heat down to 375 F and slash the dough on top with a sharp knife. 

Bake until golden brown and the internal temp is at least 210 F. 

Directions call for cooling before slicing, but I don't follow these directions!  I slice my bread immediately and spread with real butter.  Yum!

Growing your own Green Onions

I saw this on Pinterest and had to try it.

I took a few green onions and cut off the green portion, leaving the white roots.

I put them in a glass of water and set them by a window.  Every 2-4 days, I dump out the water, rinse the roots, and put new water in the glass.

After a few days they started growing!  Imagine never having to pay for green onions again! 

Veggie Tacos

This is healthy, versatile, and easy. 

First, find a taco shell that doesn't have a bazillion ingredients.  I found one at Whole Foods made with organic corn flour, oil, and a trace of lime.

Prepare your beans (remember to allow time for soaking if you don't use canned).

Cook your rice, which usually takes about 50 minutes the old fashioned way. 

While the rice is cooking, cut up your veggies.  Today I used:

Romaine lettuce
Tomato
Cilantro
Green Onions
Avocado

You can add or take away veggies as desired.

Heat up your corn shells just a few minutes before the rice and beans are ready.  Put them together!

If you are not on a Daniel Fast, you can add cheese and sour cream. 

You could also add a homemade salsa-a recipe I will have to post another day. 

Juicing recipe number 4

2 carrots

2 small pears

1 green apple

1 large beet

1 bunch swiss chard

1 bunch parsley