Red Rice, Yellow Cauli

30 07 2012

Time to embrace color.  Red Himalayan rice comes from Southeast Asia.  Yellow Cauliflower is colored with the golden hue of Indian curry powder.  Make sense out of two perplexing ingredients.

Serves 4

2 cups red rice

1 white onion, diced

2 tablespoons curry powder, home-made or pre-made

1 large head yellow cauliflower, cored and cut into bite-sized pieces

2 tablespoons chopped cilantro

To cook the rice: In a small pot, cover rice with a couple inches of water.  Simmer until tender, about 25 minutes.  Turn off heat, fluff, and keep covered until cauliflower is ready.

Meanwhile, to make your Yellow Cauli:  Place onion, curry powder, and 1/2 cup of water in a large saute pan.  Sweat gently over medium heat until onions are soft and the liquid becomes paste-like.  Add cauliflower to the pan and stir well to coat in the yellow curry paste.  Cover and reduce heat to low to steam cauliflower.  Cook until cauliflower is tender, about 10 minutes.  Add cilantro and stir well to combine.

Serve a big scoop of yellow cauliflower over a huge mound of red rice.  Enjoy!

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Butter Bean Leek Soup

18 07 2012

Creamy, rich butter beans provide body and texture to this addictive soup.  A classic take on French Vichyssoise, traditionalists will serve chilled.  I prefer it warm, straight out of a mug.

3 leeks (about 1 bunch), white and light green parts only, thinly sliced

2 white onions, diced

3 cloves garlic

1 carrot, diced

1 bay leaf

2 cans (about 7 cups) butter beans, no-salt-added, drained and rinsed

In a large soup pot, combine leeks, onion, garlic, carrot, bay leaf, and 5 cups of water.  Bring to a simmer, cover, and cook until leeks and carrot are soft, about 10 minutes.  Add the beans to the pot.  Remove the bay leaf.  Puree half of the mixture using a blender (immersion blender preferred).

Cook a few more minutes to bring flavors together.  Garnish with chopped chives, parsley, or just freshly ground black pepper and serve.





Cracked Wheat Greek Salad

9 07 2012

Cracked wheat is a low-maintenance whole grain.  How to cook?  Just soak in warm tap water.  No need to turn on the stove.  Now that’s what I call easy.

Serves 6

2 cups cracked wheat (also called bulgur)

1 red onion, diced

1/4 cup red wine vinegar

1/2 pint cherry tomatoes, halved

1/2 seedless cucumber, diced

1/4 cup kalamata olives, pitted and chopped

1 lemon, zest and juice

1/2 bunch fresh parsley, chopped

1/2 tablespoon fresh oregano, chopped

1 tablespoon fresh thyme

Place cracked wheat in a large bowl.  Cover with 4 cups of hot tap water.  Let sit while preparing other ingredients.  The longer it sits, the softer the cracked wheat will get.  You don’t need to cook the cracked wheat.  Just let it sit in the warm water.

Add all other ingredients to the cracked wheat.  Toss well to combine.  Season with salt and freshly ground black pepper.  Best let sit overnight for flavors to marry.  Serve chilled.





Cool Watermelon Salsa

2 07 2012

This beautiful, fresh salsa highlights some of summer’s sweet melons.  Watermelon is a go-to favorite, but you can also use cantaloupe, canary, or buttercup melons for different colors and flavors.

Makes 3 cups, serves about 12 for appetizers

 

2 cups seedless watermelon, diced

1 seedless cucumber, diced

1 jalapeno, seeded and diced (for help on choosing one, check this video)

1/2 bunch cilantro, chopped

1 lime, zest and juice

1 head radicchio (for serving)

Toss together watermelon, cucumber, jalapeno, cilantro, lime zest, and lime juice.  Chill for at least 30 minutes (or better yet, overnight) for flavors to come together.  Portion into radicchio cups and served chilled.

Puree extras for a refreshing gazpacho.

 





Berry Oatmeal in a Jar

19 06 2012

Who has time for breakfast?  Make a full supply of these Sunday night for Breakfast-on-the-go all week.  Or, do like me, and chow on these for a post-workout refuel.

Makes 6 jars

3  cups oats (thick-rolled have a nice chewiness)

3 tablespoons ground cinnamon

1 tablespoon ground ginger

1/2 tablespoon grated nutmeg

3 cups berries, any variety, let your nose and eyes choose

6 mason jars (holds at least 2 cups each)

Clean out jars.  Open lids.  Place 1/2 cup oats in each jar.  Combine the cinnamon, ginger, and nutmeg in a small bowl, then even disperse among the jars (about 1 tablespoon in each jar).  If you have Pumpkin Pie spice mix on hand, this will also work.  Evenly disperse the berries among the jars.  Frozen berries or cherries also work.  Add enough water to each of the jars to cover the oats and come almost to the lip of the jar, about 1 1/2 cups.  Screw the lids on the jars, and refrigerate.

To enjoy: Simply screw the lid off the jar, microwave for a minute, stir, then another 30 seconds.  Enjoy warm.

The longer the oats soak in the water, the softer they’ll get.  Feel free to add in chopped, toasted nuts or fresh vanilla seeds for extra flavor.





How to: Pick a Pepper

8 06 2012

How do you know if that jalapeno is really hot? Watch this quick flick to learn a simple trick for picking a perky pepper.

 





In a Pickle

29 03 2012

Homemade jarred pickles

Contrary to your typical store-bought pickles, you can control the level of salt in these pickles.  You can bump up flavor by adding diced hot peppers (like Fresno or Serrano), trading out different vinegars (like apple cider or champagne), and pickling all kinds of veggies (cauliflower, mini sweet peppers, mushrooms, asparagus, onions, and okra).  The world is your mason jar.

Homemade Pickles

10 pickling cucumbers (the little guys)

3 cups water

1 cup white vinegar

2 tbsp. salt

2 cloves garlic

**1 tsp. Each: red pepper flake, yellow mustard seeds, black peppercorn

2 big glass jars

**optional, depending on taste

In a small sauce pan, combine the water, vinegar, salt, garlic, and spices. Bring to a simmer over medium-high heat. While that is heating, cut cucumbers into desired shapes. Choose spears, chips, slices, or even leave whole. Place pickles pieces into glass jars. Once vinegar mixture has warmed, pour into jars, completely immersing cucumbers. Refrigerate for at least a day. Enjoy.