Recipe here: http://www.bonappetit.com/recipe/quinoatmeal-apple-toasted-walnuts. We forgot to soak the grains overnight, so we let them sit in boiling water for 30 mins before starting step 2. We also used 1% milk instead of soy, and we garnished with about ½ tsp honey per serving. This makes two servings for breakfast. (June 2016)
Tag: grains
Armenian bulgur and chickpea stew
Heat 2 Tbsp olive oil in a large Dutch oven on medium heat. Add 1 ¼ cups coarse-grain bulgur wheat (here, buckwheat kernels) and sauté until toasted. Add 1 medium onion (chopped) and sauté until fragrant, then add 3 cloves minced garlic. Sauté for a minute, then add 3 stalks celery (diced) and cook for… Continue reading Armenian bulgur and chickpea stew
Armenian tomato and bulgur soup
This is a great recipe if you’re feeling under the weather. Using a medium Dutch oven, bring 6 cups low-sodium chicken broth to a boil. Separately, using a small pan, heat 1 Tbsp olive oil (the recipe calls for 2 Tbsp) on medium heat then sauté 1 small chopped onion. When onion is halfway cooked,… Continue reading Armenian tomato and bulgur soup
Barley pilaf with artichoke hearts and chick peas
We first tried this recipe in 2007 when our friend Sandhya served it at a party. The recipe is here: https://www.food.com/recipe/barley-pilaf-with-chickpeas-and-artichoke-hearts-301799 Our modifications: first, we halve the amount of marinated artichoke hearts (to a 6 oz jar), drain, and slice them vertically in half. Second, for the pesto, we prefer Safeway private label brand or… Continue reading Barley pilaf with artichoke hearts and chick peas
Italian rustic vegetable, sausage, and polenta soup
Saute 2 hot Italian chicken sausages (casings removed) with some olive oil in a large Dutch oven, breaking up into pieces. When sausage is browned, remove and set aside. Using the same pot, add 2 onions (chopped), minced garlic, several sprigs thyme, 4 sage leaves (julienned), and 2 carrots (chopped). Season with a little salt… Continue reading Italian rustic vegetable, sausage, and polenta soup
Mother’s cookies
I learned this from my friend Mika, who shared this recipe from her sister’s school cookbook many years ago. Preheat oven to 350. Using a hand mixer, blend 1 cup shortening, 1 ½ cups sugar, and 2 eggs until well mixed. Add 1 tsp each baking soda and salt, 2 tsp cinnamon, and 1 ½… Continue reading Mother’s cookies
Lime-infused quinoa pilaf with walnuts and portobellos
This recipe is based on an amazingly delicious, ad hoc recipe that my friend Leah shared with me. I will try to add the recipe later. (Mar. 2015)
Sweet oven-baked grits and millet with pecans, maple syrup, and honey
Recipe is here: http://mobile.nytimes.com/2014/03/13/health/sweet-oven-baked-grits-and-millet-with-pecans-and-maple-syrup.html?referrer (Mar. 2015) Note: The photo shows our modification: we swapped out medium-grain cornmeal for the grits and amaranth for the millet. We also garnished with walnuts instead of pecans. The result was less solid than the original recipe, but still delicious. (Nov. 2016)
Old-fashioned cornmeal mush with fresh blueberries
Recipe is here: http://ansonmills.com/recipes/475 . We recommend reducing the amount of salt to just 1/8 tsp (the recipe calls for 1 tsp). We also fold the hot milk (we use 1 or 2%, not whole) into the pot, rather than serving it on the side. (Mar. 2015)
Indian-style quinoa pilaf
Another great recipe by Shubhra Ramineni's Healthy Vegetarian Indian Cooking. This is makes an easy and portable lunch. Rinse, clean, and drain 1 cup uncooked quinoa, and set aside. Heat 1 Tbsp vegetable oil in a medium sauce pan, then add 20 whole cashews (split into halves). Saute until cashews are light golden (about 20… Continue reading Indian-style quinoa pilaf
Cooking Adventures 