Saturday, June 24, 2006
Jim’s Barley Salad
Bring 2 quarts of water to a boil and add a dash of salt. Rinse 1 cup pearl barley (or follow the directions if you bought barley with the alerurone intact) and add to boiling water. Stir with a spoon so that the barley doesn’t settle to the bottom. Once the water returns to a boil this won’t be a problem. Reduce heat after the contents come to a second boil and cook for twenty minutes uncovered. Drain and set aside and allow to cool. Once cooled add one basked of cherry tomatoes cut in half, 1 cup frozen corn (or 1 cup fresh if available), and 1 cup black-eyed peas. Squeeze directly into the bowl the juice of 1/2 a large lemon. Add 2 tbsp walnut oil, 1 tbsp cumin, 1/2 tsp cayenne, and salt and pepper to taste. Mix well.
Wednesday, June 21, 2006
1 lb ground lamb
1 cup cooked cracked wheat
1 chopped onion
1 tbsp cumin
salt and pepper to taste
Mix ingrediants and form into patties to grill
1 plain low fat yogurt (its runnier than full fat, but not as yummy)
1 tsp. snipped fresh chives or 1/2 tsp. dried chives
1/2 tsp. sugar
1/4 tsp. salt 1/4 tsp. paprika
Dash cayenne pepper
Wednesday, June 14, 2006
Down the Rabbit Hole
East Indian Vegetable Salad
Combine 2 cups of cooked rice, 1 can drained kidney beans, 1 can of drained corn, 1 chopped green pepper, 2 stalks of chopped celery, 2 chopped hard boiled eggs, 1 bunch of chopped scallions, 4 tbsp mayonnaise, 2 chopped pickles, 1 tsp. horseradish, 1 1/2 tsp cumin, 1/2 tsp salt, 1 tsp pepper.
Monday, June 12, 2006
Sometimes a Picture is Not Worth A Thousand Words
Soak 2 cups of corn over night. Drain and rinse the corn the next day. (You can take a shortcut and look for canned hominy in the canned vegetable isle.) In a pressure cooker add 3/4-cup broth and enough water to cover the corn. Add a pinch of dried red pepper flakes (more if you like spicy food) and 1 tsp black pepper. Bring the contents to pressure on medium-high heat and then reduce the heat to medium-low for 20 minutes. Allow the pot to cool until the pressure is released. (You can also place the same ingredients in a crock pot and let it cook on low for about 8 hours.) Wash and chop into small pieces 2 carrots, 2 celery stalks, 1 red or green pepper, and desired amount of red cabbage. Once the corn is cool toss it with the vegetables and your favorite dressing. I used balsamic vinaigrette.
Notes: Posole is technically a South American stew made with dried lime-treated corn kernels, but in the U.S. the term is often used to describe the corn itself. In North America a similar preparation using wood ash called hominy was learned from Native Americans. Both preparations remove the germ from the grain and the hard outer layer.
Thursday, June 08, 2006
Soak 1/4 cup raw almonds for at least 12 hours. Ok here is the seemingly hard part—peel the almonds. Once they are soaked it is fairly easy to peel the skins. Leaving the peel on can make the macaroons bitter. It took me ten minutes to do this. Preheat oven to 300 degrees. Place almonds in a food processor with the chopping blade and pulse for ten seconds. Set the nuts aside. Separate the four eggs (you won’t use the yokes). Beat the whites with 1/4 tsp cream of tarter until the whites form stiff peaks. Fold in 1/2 baking powder. In a separate bowl mix 1/2 cup rice syrup and maple syrup, 3 1/2 cups shredded unsweetened coconut, 3-4 drops rose water and mix. Fold in egg whites. Back in a 5 x 9 lightly greased Pyrex pan. Bake for thirty minutes. Allow to cool for about fifteen minutes. Cut the dish into 2-inch slices. Roll into small balls and then allow to cook completely on a serving dish. Spray with rose oil before serving.
Notes: I adapted this recipe from The Ayurvedic Cookbook.
Monday, June 05, 2006
Cruel and Unusual Nutrition
Macaroni Topped with Grilled Chicken and Beets
Boil one cup of brown rice elbow (also known as macaroni) pasta in 2 cups of water with a dash of olive oil. Cook until tender and drain. Scrub, peel, and chop 2 beets into 1-inch cubes and steam for about 12 minutes or until tender. I used the meat from two chicken drumsticks that we grilled over the weekend to add to the dish. Top with your favorite dressing. I used Drew’s Roasted Tomato salad dressing.
Friday, June 02, 2006
Stewed Apples with Sliced Ham
Wash, peel, and chop apples into 1-inch pieces. (I know many who say you stopped me at “peel apples.” Peeling fruit or chopping vegetables doesn’t have to be a chore. I had a late-night lesson from a French chef about how to peel an apple that has stayed with me all my life. The secret is a very sharp knife.) Melt 1 tbsp of coconut oil in a saucepan on medium. Add apples along with 1 tbsp cinnamon and 1 tsp cloves. Cover with a lid and cook until tender. The pectin in the apples will create a lovely thick sauce that surrounds the apples. Serve hot or cold.