Wild Rice, Barley, Lentil & Mushroom Pilaf

From The Lazy Gourmet: Magnificent Meals Made Easy

Printable Recipe

Prep time: 5 minutes

Cooking time: 45-55 minutes

 

Serves 4-6

Ingredients:

½ cup brown or mixed brown and wild rices

½ cup pearl barley

½ cup dried lentils

3 ½ cups chicken or vegetable broth

2 tsp Dijon mustard

1-2 tbsp soy sauce

1oz/ 28g dried wild mushrooms

1 tbsp fresh thyme leaves plus some for garnish

Directions:

1. Soak mushrooms in enough boiling water to cover for 5 minutes.  

2. Combine all the ingredients (use the mushroom water added to the broth to measure 3 ½ cups) in a large saucepan and stir to incorporate the mustard evenly.  Bring to a boil over high heat.  Reduce to low, cover and simmer for 45-55 minutes or until all the liquid has been absorbed.

Roasted Sage Butternut Squash

Total time: 15-20 minutes 

Serves 4 

Printable Recipe

Ingredients 

1 butternut squash,

1 tbsp extra virgin olive oil or avocado oil 

1 tbsp fresh sage leaves, torn or roughly chopped

1 tbsp fresh thyme leaves

Drizzle of maple syrup

Salt & pepper to taste

Garnish: fresh sage leaves 

Directions 

1. Heat oven to 500°F/260°C with rack in middle.  Line a rimmed baking sheet with foil for easy clean up.

2. Cut the squash lengthwise in half, scoop out the seeds and stringy fibers.  Cut each half into 4 wedges.   

3. Place the squash in a large mixing bowl, drizzle with oil and maple syrup, add the fresh herbs and some salt and pepper and toss.

 4. Place the squash wedges on the baking sheet  and scrape any extra oil, maple syrup over top.

5.  Roast for 5minutes and turn wedges to other side.  The flesh should start to soften and start to brown.   Cook for another 5 minutes or until the squash is golden and tender to the touch of a fork.

Garnish with small or torn sage leaves and serve.   For a very fancy but easy garnish, sauté the leaves in a little hot oil over high heat until crisp – just a minute or two.

Roasted Chicken & Butternut Squash Fusilli

Total time: 20 minutes 
Serves 4 


Printable Recipe


Ingredients Your favorite short pasta…I like something small and that will hold the sauce, this time I used multi-grain fusilli. (1 cup per person) 
1 tbsp extra virgin olive oil or avocado oil 
1 – 1 ½ cups roasted chicken, cubed (I like breast, but obviously dark meat is lovely too) 
1- 1½ cups roasted butternut squash, cubed (this time I roasted it with fresh thyme & sage leaves) 
1 cup cremini mushrooms, sliced 
Splash or two of balsamic apple cider vinegar 
Salt & pepper to taste
Garnish: fresh sage or parsley, chopped 


Directions 
1. Cook the pasta in salted boiling water until al dente (check the package for time – usually 7-8 minutes) and drain. Save ½ cup of pasta water –in case you like your “sauce” a little thinner. The pasta water makes it silky. 


2. While the pasta is cooking, heat the oil in a large skillet over medium high heat. Sauté the mushrooms until they are golden (about 4 minutes). Add the cooked chicken and sauté another 2 minutes. Add the cooked squash, toss and cook just until the cubes are heated through (1-2 minutes). Keep on very low heat, covered until the pasta is cooked. 


3. Once the pasta is cooked, drain, reserving ½ cup of cooking liquid, and add to the skillet. Toss and drizzle with balsamic apple cider vinegar. Add some pasta water if you feel it needs more liquid. Taste and add salt & pepper as needed. 


 4. Place in a serving bowl and garnish with fresh herbs

Easy Food Processor Holiday Slaw

From KitchenAid

Printable Recipe


Prep time: 10 minutes

Chill time:  1 hour – 4 days

Makes 12 cups

Ingredients

½ large green cabbage, cored

1 small fennel bulb, trimmed

8 large red radishes, trimmed

6 green onions, trimmed

1 green pepper, cored (I used red pepper instead)

1 cup (250 mL) dried cranberries

½ cup (125 mL) balsamic apple cider (or white wine) vinegar

cup (75 mL) each oil and maple syrup

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) Dijon mustard

¾ tsp (4 mL) salt

Directions

1. Cut the cabbage into 5 or 6 wedges. Position the adjustable slicing disc in the work bowl and, using the thin setting on High speed, push the wedges through the feeding tube. Transfer to a large bowl. 

2. Switch to the coarse side of the reversible shredding disc. Cut the fennel into quarters. Push the fennel and radishes through the feed­ing tube; add to the large bowl.

3. Cut the green onion and sweet pepper into chunks. Use the multi­purpose metal blade to chop finely. Add to the cabbage mixture. 

4. Combine the cranberries, vinegar, oil, maple syrup, lemon juice, mustard and salt in a small saucepan set over medium heat; bring to a boil. Pour over the cabbage mixture and toss to coat. 

5. Chill for at least 1 hour or up to 4 days.  

Saffron Scented Shrimp

From The Complete Whole Grains Cookbook

Printable Recipe


Hands on time: 15 minutes

Cooking time: 10 minutes

Serves 4-6

Ingredients

2 tbsp olive oil, divided

1 tbsp fresh gingerroot, peeled and minced or grated

1 tsp turmeric powder

1 lb/450 g large shrimp, peeled & deveined

1 onion, peeled finely chopped

2 cloves garlic, minced

1long red or green chile pepper, seeded & minced (I used ½ Fresno pepper – a bit like Jalapeno)

1 stick cinnamon (2”)

4 green cardamom pods, crushed

1/8 tsp saffron threads, crumbled & dissolved in 2 tbsp boiling water

Garnish:

¾ cup toasted slivered almonds

Directions:

1. In a large skillet, heat 1 tbsp olive oil over medium high heat for 30 seconds and add the turmeric & ginger.  Stir well and add the shrimp. Toss and cook until the shrimp turn pink and are opaque (about 3-4 minutes).  Transfer to a plate and set aside.

2.  Reduce the heat to medium and add the remaining tbsp of oil to the skillet.  Add the chopped onion and cook until soft (about 3 minutes)  Ruth’s note:  I used the food processor to mince the garlic and chile pepper for a few pulses and add the  onions and pulsed until very finely chopped.   Which means I added the garlic, onion, chile, cinnamon stick, & cardamom at the same time.  The onions were so finely chopped they were translucent in a couple of minutes and the rest of the spices just had enough time to warm  up – not burn.

3.  Add the saffron liquid & coconut milk and bring to a boil.  Reduce heat and simmer until flavors meld – about 5 minutes.  Stir in the reserved shrimp and cook just until heated through (2 minutes).  

Can be served as part of a tapas, tossed with pasta or as the book recommends, over Chile Rice and sprinkled with toasted almond slivers.

 Ingredients

2 tbsp olive oil, divided

1 tbsp fresh gingerroot, peeled and minced or grated

1 tsp turmeric powder

1 lb/450 g large shrimp, peeled & deveined

1 onion, peeled finely chopped

2 cloves garlic, minced

1long red or green chile pepper, seeded & minced (I used ½ Fresno pepper – a bit like Jalapeno)

1 stick cinnamon (2”)

4 green cardamom pods, crushed

1/8 tsp saffron threads, crumbled & dissolved in 2 tbsp boiling water

Garnish:

¾ cup toasted slivered almonds

Directions:

1. In a large skillet, heat 1 tbsp olive oil over medium high heat for 30 seconds and add the turmeric & ginger.  Stir well and add the shrimp. Toss and cook until the shrimp turn pink and are opaque (about 3-4 minutes).  Transfer to a plate and set aside.

2.  Reduce the heat to medium and add the remaining tbsp of oil to the skillet.  Add the chopped onion and cook until soft (about 3 minutes)  Ruth’s note:  I used the food processor to mince the garlic and chile pepper for a few pulses and add the  onions and pulsed until very finely chopped.   Which means I added the garlic, onion, chile, cinnamon stick, & cardamom at the same time.  The onions were so finely chopped they were translucent in a couple of minutes and the rest of the spices just had enough time to warm  up – not burn.

3.  Add the saffron liquid & coconut milk and bring to a boil.  Reduce heat and simmer until flavors meld – about 5 minutes.  Stir in the reserved shrimp and cook just until heated through (2 minutes).  

Can be served as part of a tapas, tossed with pasta or as the book recommends, over Chile Rice and sprinkled with toasted almond slivers.

Chile Rice

FromThe Complete Whole Grains Cookbook

Printable Recipe


Hands on time: 15 minutes

Cooking time: 1hour

Resting time: 5 minutes

Serves 6

Ingredients

1 tbsp olive oil

1 onion, peeled & thinly sliced, vertically

2 cloves garlic, minced

1 tbsp fresh gingerroot, peeled and minced or grated

1-2 long red or green chile peppers, seeded & minced (I used 1 Fresno pepper – a bit like Jalapeno - next time I'll be more adventurous - it was delicious, but sweet rather than spicy)

2 bay leaves

1 tsp ground cumin

1 cup brown basmati or long grain rice (I mixed it up a bit with some Lundberg Countrywild blend of wild rices)

1 can (28oz/796ml) no salt added diced tomatoes with juice (I used fire roasted for even more flavor)

1 cup water

½ cup fresh Italian/flat leaf parsley, chopped

Directions:

1. In a large saucepan with a tight fitting lid, heat the oil over medium high heat for 30 seconds and add the sliced onion.  Stir and cook until well browned (about 10 minutes). 

2.  Add the garlic, ginger, chile pepper, bay leaves, cumin and cook, stirring for one minute.

3.  Add the rice, toss until coated with seasonings.  Stir in the tomatoes with their juice and the cup of water.  Bring to a boil.  Reduce heat to low, cover and simmer for about one hour or until the rice is tender.  

4.  Remove from heat and let it stand for 5 minutes.  Fluff with a fork and garnish with parsley.

Tuscan Bean Dip

From Joy Bauer's Food Cures

PrintableRecipe

Hands on time: 5 minutes

Makes 1½ cups

Ingredients

1 can (14-16 oz/398-540 ml) cannellini or navy beans, rinsed & drained

2 tbsp balsamic vinegar

2 tsp-1 tbsp olive oil ( I used avocado oil this time)

2 tbsp fresh basil, thinly sliced (I used baby arugula this time)

½ tsp fresh sage or rosemary, chopped (I used both)

2 cloves garlic, minced

1 pinch red pepper flakes

¼ tsp kosher salt (optional)

Ground black pepper (optional – I found the red pepper flakes & garlic added enough heat)

Directions:

1. Place everything in a food processor and pulse until smooth.

Serve immediately  with vegetable sticks (Ruth’s note:  I found it very thick, so either dilute with a little water or do as I did… fill celery sticks, scoop out center of English cucumber or small sweet red peppers to stuff.  Another option, fill small whole wheat pita halves with a spoonful or “butter” a tortilla wrap and roll it up. 

Thirty Minute Spaghetti Bolognese

With a little inspiration from a recent Jamie Oliver Meals in Minutes episode

Printable Recipe


Prep Time: 15 minutes (as long as it takes the water to boil)

Cook Time: 15 minutes

Serves 4-6

Ingredients:

1 pound (455 grams) spaghetti or fettuccini

Bolognese

¼ cup dried wild mushrooms

Boiling water enough to cover the dried mushrooms

2 tbsp olive oil

¼ - ½ lb/113-226g lean ground beef

1 medium onion, chopped

8oz/226g cremini mushrooms, cut in half & thinly sliced

2 cloves garlic, minced

1 tbsp balsamic vinegar

2-3 cups lazy bones marinara sauce (or your favourite bottled tomato sauce)

1-2 tsp fresh oregano leaves

Grated Parmesan cheese at the table

Directions:

1. While you’re bringing a large pot of water to a boil,  place the dried mushrooms in a cup and cover with boiling water.  Set aside.

2.  Once the water comes to a boil, add salt to season the water and add the pasta.  Use a spoon or tongs to stir and separate the pasta.  Cook the spaghetti until al dente.

2. Meanwhile, in a large non-stick skillet, over medium-high heat, sauté the beef in a little olive oil until the meat is no longer pink.  Break it up as you stir (about 3-4 minutes).

3.  Push the meat to the edges of the skillet and add the onions.  Sauté until soft and translucent (about 5 minutes).  Add the fresh mushrooms and garlic and a little more olive oil.  Toss and sauté until the mushrooms turn golden and lose their moisture.  Add the rehydrated mushrooms, reserving the mushroom broth. 

4.  Add the balsamic vinegar, toss and turn the heat up to high for 3 minutes or until the mixture starts to darken and thicken a bit.  Add the tomato sauce, and continue to cook for 4 or 5 minutes, until you have a lovely, thick tomato sauce consistency.

4. Remove from the heat and add the drained spaghetti into it, toss it over, and cover with the sauce.   The sauce should not be too “soupy”.  If you find it too dry, add a little of the pasta water or mushroom broth.

Top with grated parmesan and enjoy

Cheesy Herb Pasta

From Pasta Et Cetera a la di Stasio

Printable Recipe


Prep time:  5 minutes
Cooking time: as long as it takes to cook the pasta
Serves 4


Ingredients:
¾ cup ricotta or cottage cheese
½ cup grated Parmesan
5 tbsp butter, softened
¼ cup fresh basil, chopped
3 tbsp fresh Italian/flat leaf parsley, chopped
2 tbsp fresh chives, chopped
½ tsp freshly grated lemon zest
1 tbsp fresh lemon juice

1 lb/450g short pasta
Freshly ground black pepper

Garnish:  more chopped herbs

Directions:
1. In a food processor, pulse the cheeses, butter, herbs, lemon zest & juice until smooth and set aside.

2.   Cook the pasta in a large pot of salted water as the package directs.  Drain and reserve ½ cup of the cooking liquid

3. Return the pasta to the pot and add the cheesy herb mixture.  Season with pepper (and salt if you need to) and toss, adding some of the pasta water if the sauce seems too thick.

Garnish with more freshly chopped herbs and serve.

Skinny Shepherd's Pie

From Joy Bauer's Food Cures

Printable Recipe

Hands on time: 25 minutes

Bake time: 35 minutes

Serves 4

Ingredients

1 tbsp olive oil

1 cup onion, finely chopped

2 cloves garlic, minced

1 ¼ lb ground turkey (I used ground chicken)

2 tbsp tomato paste

1 tbsp Worcestershire sauce

½ tsp garlic powder

½ tsp dried thyme

¼ tsp paprika

1 cup low-sodium beef broth

Kosher salt

Ground pepper

1 ½ lb (2-3 large) sweet potatoes (cubed & boiled or softened in the microwave (my preference… since it cooks while you’re doing something else with no need to peel or dice)

½ cup buttermilk (since I didn’t have I used milk plus 1 tbsp lemon juice – just let it sit for a few minutes to thicken)

2 egg whites

 2 tbsp shredded reduced fat cheddar or Swiss cheese

1 tbsp grated Parmesan

Directions:

1. Preheat the oven to 350°F/175°C and lightly coat a glass or ceramic gratin/casserole dish with oil spray.

2.  Heat the olive oil in a large skillet over medium high heat.  Add the onions and garlic and sauté, stirring occasionally for 5 minutes or until the onions are softened and translucent.  Add the ground turkey or chicken and crumble as you drop it into the pan.  Increase the heat to high and cook, stirring for 4 minutes or until the meat is browned.

3.  Stir in the tomato paste, Worcestershire sauce, garlic powder, thyme and paprika.  Cook, stirring  for 2 minutes to form a sauce.  Add the broth and continue cooking for another 3-4 minutes or until the meat is cooked through and a light sauce forms.  Taste for seasoning and add salt and pepper as needed.

4.  In a large bowl, mash the cooked sweet potatoes (if you used a microwave, just scoop out the flesh and toss the peel) with the buttermilk until smooth.  Season with salt and pepper.

5.  In another bowl, preferably metal, since it retains the cold, beat the egg whites with a pinch of salt on high speed for 4 minutes or until the mixture is “stiff but not lumpy”  (I only needed 2 minutes, so it depends on your mixer).   They should hold firmly to the side of the bowl when tilted.

6.  Fold the egg whites, one third at a time gently into the sweet potato mixture until all the egg whites are just incorporated and not deflated.

7.  Spread the meat mixture into the prepared casserole dish and top with the sweet potato mixture.  Sprinkle with the cheeses and bake, uncovered for 30-35 minutes or until the potato topping is puffed and browned around the edges. 

Serve immediately   (Ruth’s note:  my Honey loved the cheese topping, I’d make mine without cheese next time.  Otherwise… delicious.)

Moroccan Harira - Soup with Soul

From Canadian Living: The International Collection: Home-Cooked Meals From Around the World

Printable Recipe


Hands on time: 5 minutes
Cooking time:  1 hour

Serves 6-8


Ingredients
1 large bunch fresh cilantro/coriander leaves
1 large bunch fresh Italian/flat leaf parsley
8 cups chicken or vegetable broth
1 cup dried green (or brown) lentils
2 cans (19oz/540ml) tomatoes drained, diced (I used diced fire roasted tomatoes & added the juice too)
1 can (19oz/540ml) chickpeas, drained & rinsed
2 onions, chopped
2 tsp cinnamon
1 tsp ground cumin
1 tsp ground ginger
1 tsp turmeric
1 tsp pepper
¼ cup lemon juice
2 tbsp extra virgin olive oil
Garnish:
1 lemon, thinly sliced
12 dates, pitted & halved
1 tbsp cinnamon (optional)

Directions:
1. Chop ¼ cup each of cilantro & parsley and set aside.  Tie together the remaining bunches and place in a Dutch oven.  Add the broth and bring to a boil.  Reduce to simmer, cover and cook for 15 minutes.

2.  Discard the herb bundle.  Add the lentils, cover and cook for an additional 15 minutes .

3.  Add tomatoes, chickpeas, onions, cinnamon, cumin, ginger, turmeric, and pepper.  Cover and simmer for 30 minutes.

4. In a food processor or blender, puree 3 cups of the soup and return to the pot to heat through.

5.  Stir in the lemon juice, olive oil and reserved chopped herbs.

Ladle into bowls and top with lemon slices and dates.  Sprinkle with cinnamon.