We loosely followed this recipe to repurpose leftovers of rotisserie chicken, 1 ¼ cup cooked wheat berries, and 5 oz fresh baby spinach: https://www.health.com/recipes/chicken-wheat-berry-bowl. Our modifications: first, instead of preparing chicken from scratch, we used leftover rotisserie chicken (two thighs and one breast), handshredded and bones/most skin discarded. We lightly sprayed a medium pan with… Continue reading Ancient grains bowl with rotisserie chicken
Tag: grains
Lemon-barley stuffing
We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating… Continue reading Lemon-barley stuffing
SkinnyTaste banana oat pancakes
We tried this recipe: https://www.skinnytaste.com/4-ingredient-flourless-banana-nut-pancakes/ Two modifications: first, in lieu of quick-cook oats, we used 2 Tbsp old-fashioned oats, which we coarsely chopped. Second, even with a Teflon-coated pan, we recommend lightly spraying with canola oil before pouring the batter. Otherwise, the pancakes stick to the pan. This was very tasty. We served with maple… Continue reading SkinnyTaste banana oat pancakes
Stovetop cornbread
On vacation, we discovered that the oven in our condo rental wasn’t working properly. We had already purchased Jiffy cornbread mix, so we tried this stovetop version: https://youtu.be/-LPj-rHMPEc One modification: we melted 1 tsp unsalted butter in the 8 qt round nonstick pan. (Sept. 2021)
Banana oat pancakes
We made this recipe, but halved it: https://www.ambitiouskitchen.com/banana-oatmeal-pancakes/ Our modifications: First, we disagreed with the general instructions to combine all ingredients in the blender. Instead, we blended the dry ingredients first in our handheld mixer, then set them into a bowl. Using a separate mixing bowl, we mashed the banana, egg, milk, and vanilla extract… Continue reading Banana oat pancakes
Scotch broth with kale
Details here: https://cooking.nytimes.com/recipes/1014446-scotch-broth-with-kale?smid=ck-recipe-iOS-share Based on our pantry, we used 2 parsnips, 4 carrots, 2 celery, stalks, 1 shallot, and 2 scallions (whites only) with 1.5 lb bone-in rib. For the liquid, we used 1.5 quarts (6 cups) Better Than Bouillon beef broth and 1 quart water. After simmering for 1 hour, we found the beef… Continue reading Scotch broth with kale
Banana oatmeal nut butter cookies
We tried this recipe: https://runningonrealfood.com/flourless-peanut-butter-banana-oatmeal-cookies/ Our modifications: first, we found that 3 medium bananas yielded about 1 ¼ cups. Second, we used ½ cup sunflower seed butter instead of peanut butter. Third, we used rolled oats (we did not have quick oats). Finally, we added ½ tsp vanilla extract, ¼ cup semi-sweet chocolate chips, and… Continue reading Banana oatmeal nut butter cookies
Beef barley soup, version 2
We tried this Skinnytaste recipe: https://www.skinnytaste.com/beef-barley-soup/ We made a few modifications: first, we cut our beef stew meat into bite-sized pieces, so we reduced pressure-cooking time to 12 mins on medium-low (we started timer after the pressure cooker had reached full pressure). Second, we added 6 cups beef broth instead of water, and we added… Continue reading Beef barley soup, version 2
Breakfast barley with toasted nuts and honey
We loosely followed this recipe for barley cooking instructions: https://www.realsimple.com/food-recipes/browse-all-recipes/barley-breakfast-bowl-mixed-berry-compote Our modifications: first, we halved the recipe to two servings, preparing ½ cup uncooked pearled barley, 1 ½ cups water, and 1/8 tsp salt. Second, instead of fruit compote, for the garnish we used ¼ cup total toasted unsalted pecans, walnuts, almonds, and pumpkin seeds… Continue reading Breakfast barley with toasted nuts and honey
Fruit and oat bars with Middle Eastern flavors
We tried this recipe: https://cooking.nytimes.com/recipes/1013145-white-house-fruit-and-oat-bars?smid=ck-recipe-iOS-share We made substantial modifications, including Middle Eastern flavors (pomegranate molasses, dates, and pistachios): first, for the syrup, we combined 6 Tbsp canola oil; ¼ cup each light brown sugar, honey, maple syrup, and pomegranate molasses (for a total of 1 cup sweetener). Second, for the fiber, we used 2 cups… Continue reading Fruit and oat bars with Middle Eastern flavors
Cooking Adventures 