• quinoa salad
    from How To Cook Everything Vegetarian

    2 1/2 cups cooked quinoa or other small-kernel grain or 1 cup raw
    1 large or 2 medium (about 1 pound) sweet potatoes
    Salt
    1 red bell pepper, cored, seeded and diced
    1/4 cup minced red onion or shallot
    Freshly ground black pepper
    1/4 cup extra virgin olive oil (I cut this in half)
    2 tablespoons balsamic, sherry or red wine vinegar
    1/4 cup minced fresh chives or parsley leaves

    Directions:

    If you haven’t already, cook the quinoa or other grain according to package directions.  Drain in a strainer and rinse.  Meanwhile, peel the sweet potato and dice it into 1/2-inch or smaller pieces.  Cook it in boiling water to cover until tender, about 15 minutes; drain well.

    Toss together the quinoa, potato, bell pepper, and onion; sprinkle with salt and pepper.  Whisk the oil and vinegar together and toss the salad with about half of this mixture; add all or some of the rest to taste.  Taste and adjust the seasoning, garnish with the chives (or parsley) and serve.

  • Grains 19.01.2009 No Comments
    6 cups water
    2 teaspoons salt
    1 3/4 cups yellow cornmeal
    3 tablespoons unsalted butter

    Bring 6 cups of water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

    To make firm polenta, pour the hot polenta into a 9 x 13 baking dish that has been sprayed with cooking spray.  Chill for about 2 hours, or until firm.  Cut into sticks or squares and pan fry in olive oil before serving.

  • 2 tablespoons olive oil
    1 medium onion, chopped
    2 carrots, chopped
    1 clove garlic, minced
    1 bunch swiss chard leaves and stems, chopped (or 1 cup frozen, thawed chard or spinach)
    1 cup millet
    2 cups vegetable stock
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper

    Directions:

    In a medium pot, heat the olive oil. Saute the onion until translucent, about 4 minutes. Add the carrots and saute for another 2 minutes, then add the garlic and cook for 1 more minute.

    Add the millet, the stock, the salt and the pepper. Bring to boil.  As soon as it starts boiling, cover and cook for 15 min.

    Stir in the chard (or spinach), cover, and cook for an additional 15 minutes, or until the millet is tender.

  • from “How To Cook Everything Vegetarian” by Mark Bittman

    makes 4 servings

    4 Tablespoons butter or olive oil
    1 Cup pearled or hulled barley
    Salt and freshly ground black pepper
    1 Tablespoon minced garlic
    1/2 cup lima beans or chopped green or waxed beans
    1 cup fresh or frozen corn kernels
    1/2 medium red or orange bell pepper, chopped
    2 scallions, thinly sliced
    1/2 Cup chopped parsley
    1 Tablespoon minced fresh tarragon leaves (optional)

    1. Put 2 tablespoons of the butter or oil in a medium saucepan over medium-high heat. Add the barley and cook, stirring frequently, until lightly toasted and fragrant, 2 to 3 minutes. Sprinkle with salt and pepper. Stir in 2 1/2 cups water. Bring to a boil, then cover and reduce the heat to low. Cook, stirring a couple of times to promote creaminess, until the water has nearly been absorbed, about 20 minutes for pearled barley, 30 to 40 for hulled.

    2. Put the remaining 2 tablespoons of butter oe oil in a deep skillet over medium low heat. Add the garlic and cook, stirring occasionally, until plump, a minute or two. Add the beans and sprinkle with salt. Cover and cook, shaking the pan once or twice to prevent them from sticking, until just tender, about 5 minutes.

    3. Stir in the corn, bell pepper, and scallion and cook the mixture for a minute or two. Stir in the barley and whatever cooking water remains in the pot (it should be only a tablespoon or two). Cover and cook, stirring occasionally, until the vegetables have softened slightly and the succotash is creamy, another 5 minutes or so. Stir in the parsley and the tarragon if you’re using it, then taste, adjust the seasoning, and serve.

About The Recipe Trove

October 2014
S M T W T F S
« Aug    
 1234
567891011
12131415161718
19202122232425
262728293031  

Archives