Maple Brown Sugar Oatmeal

This recipe takes boring old oatmeal to a whole new level. Officially called porridge - it's creamy, salty/sweet goodness...and your kids will love you for making a batch.
If you're like me, you grew up eating maple brown sugar oatmeal out of a packet. It wasn't until I had kids of my own that I started making rolled oats the old-fashioned way. As my kids got older, there were times I kicked myself for getting them hooked on the good-for-you stuff, because now they wouldn't touch a bowl of instant oats with a ten foot pole {it's a texture thing, not a taste thing}.

Farro & Quinoa Salad with Pomegranate and Fennel

My pregnancy food cravings this time around have run the gamut -- everything from the stereotypical pickles and ice cream {not at the same time} to sweets and chocolate milk. But I've also been craving healthy foods too. In particular, green vegetables {spinach, broccoli, or edamame} and anything tart and tangy {barely sweetened kefir, granny smith apples, and pomegranate seeds} have been topping the list.
It's a challenge some days to eat as healthy as I would like because there isn't always time to cook. But that's what makes salads such as this one a great option. It can be made ahead of time and at the ready whenever the urge strikes - and it makes a great packed lunch too. I had been on the lookout for some wholesome and substantial salad options when I found this recipe within the pages of a recent Williams Sonoma catalog {believe it or not, it's actually a great place to find recipes!} and knew I would love the combination of fennel and pomegranate.

However, as much as I try to love quinoa, I'm not the biggest fan of it on it's own. I like grains with more texture and chew, and because of that I find quinoa to be a bit wimpy on it's own {unless you're eating it as a breakfast cereal}. But paired with a grain like farro, it's a different story.
If you're not familiar with farro, it's the Italian name for the grain, emmer wheat - which is quite similar to the more commonly used wheat berry, or kamut. All are varieties of hard wheat with different names because of the region they're grown in, or the type of wheat plant they're harvested from. But I find them interchangeable in most applications, so if you have a hard time locating farro, feel free to substitute wheat berries.

Curried Lentil & Farro Soup

When I was a twenty-something gal and would occasionally venture into the world of cooking, this soup was my 'specialty'.  I can't remember exactly who gave me the recipe - I think it was my father, who got it from someone else and passed it along to me.  All I do remember is that it was a small photocopy of a recipe from the NY Times food section in 1996.  That little wrinkled, stained and well used piece of paper has traveled with me for 16 years.  I keep it tucked between the pages of a cookbook and over the years, whenever I decided to make a pot I would have to dig through my entire cookbook collection to find it - never remembering which book it was in.  After awhile I gave up on all that and memorized the ingredients.

I've passed the recipe to many people over the years too.  I remember being on a low-carb diet and upon discovering that lentils were a permissible food item I decided to make a gigantic pot of this soup - which I proceeded to live on for days.  I told my mother about it, who was also dieting at the time and she loved the soup so much she passed it on to everyone in the family.  So, I have a feeling when this recipe gets posted they'll all know exactly what soup this is.

As much as I enjoy this soup, I am typically not a 'traditional' lentil soup person.  When I think of lentil soup I think of something grainy in texture and very bland in flavor.  To avoid those kind of results, I love trying recipes that use bold flavors, like curry powder or garam marsala.  I also opt for using small lentils, which I think make a big difference - they tend to hold their shape while cooking instead of breaking down into grainy mush.  For this batch I used Spanish Pardina lentils, which worked very well...in the past I've used French green lentils, which would also be a great choice.
For the grain component, I've used everything from pearled barley {which is what the original recipe calls for}, to brown rice, to the farro I've used here.  Farro is very similar in texture to barley, so I'd say their nearly interchangeable.  But I like the farro a bit more as the grains have a slightly chewy texture that I really love. 

Best thing about this recipe is that it calls for ingredients you most likely already have on hand in your pantry - or most of anyway.  It's quick, simple and inexpensive to make and tastes great days later...it can even be frozen, so you might consider doubling the recipe!
If you like lentils you might also enjoy these recipes too! - Stewed Lentils with Leeks, Lentil & Bulgur Salad | Spiced Red Lentil Soup with Cashews | Curried Squash & Red Lentil Soup

{The Basics} Perfect Brown Rice

If given a choice between eating white or brown rice, I'd choose brown rice any day.  Not only because it's healthier than choosing white rice, but also because I happen to prefer the way it tastes - I love the nutty flavor and chewy texture of brown rice.  With brown rice the bran layer has been left intact, which makes it high in fiber and essential minerals.  While white rice is more convenient because it cooks faster and is more commonly prefered because it's fluffier in texture, it's not as nutritious and needs to be fortified in order for some of the lost nutrients to be added back in.  Personally, I prefer to stick with the all-natural choice.
The only problem is - brown rice is a pain to cook.  If there's one thing in the kitchen that gives me the biggest challenge it's producing perfectly cooked {not sticky, soggy or mushy} brown rice.  I typically follow the package instructions - which I've learned is not the best idea! - and no matter how precise I am in my measurements, it just never turns out well. 

I've found the only place I can enjoy perfectly cooked brown rice is when I order it from an Asian restaurant.  I believe most use a rice cooker/steamer to achieve their perfect results.  I've considered buying one, but decided it was just another small kitchen appliance that would take up precious cabinet or counter space - not to mention, most decent quality models are very pricey.

So - for me this method from Saveur magazine has been such a great discovery!  I was apprehensive it would work as it claimed, but the results have been spot on and fool-proof after many attempts cooking rice this way.  It really couldn't be simpler and the best part about it is the rice cooks quicker using this method than using the standard water absorpbtion method.  Who has an hour on a weeknight to cook brown rice?  Most nights, I certainly don't - which is why I don't serve it as much as I would like to.

With this method all that is required is some measuring of the two ingredients {dry brown rice and water}, rinsing the rice, followed by 30 minutes of simmering, a quick drain in a colander and then a 10 minute steam {to absorb the last bits of water}.  It is recommended you use a pot with a heavy, tight-fitting lid - something like a Dutch oven would be prefect.  But I realize not everyone owns one of these pots, so I also tried this method using a standard stockpot.  To prevent any steam from escaping through the lid I covered the top of the pot tightly with foil before placing the lid on top - this worked perfectly as well.

I believe this method will work for white rice as well - although the cooking time would be less, of course.  However, I have not tried it - so I can't vouch for the results {If anyone does, please let me know in the comment section}.  Now that I've learned this method I can't say I'll be eating much white rice from now on.
Have any of you tried this method before and had as much success as I did?  What's your favorite way to cook brown rice?
Next up - some recipes to use your perfectly cooked brown rice with!

Couscous with Roasted Fennel & Toasted Almonds

I was recently offered a review copy of the newly released cookbook from the website Food52.  To say I was excited about this would be an understatement.  I've been a follower of the website for years and every single thing I've ever made from it has been amazing.  I had a feeling their cookbook would be no different.
If you're unfamiliar with the site - in a nutshell it showcases recipes from home cooks, every day people like you and me who happen to have a few great recipes or specialties up their sleeves.  It's a recipe sharing community, but it's also more than that.  The 52 in the site's name comes from the 52 weeks in a year, and each week the editors of the site hold a contest for the best recipe in one of many categories....the Best Holiday Breakfast, the Best Raspberry Recipe, the Best Paella are just a few examples.  The contest entries are vetted by not only the sites creators but also by the community itself.  The winning recipe for each contest gets a prize - but even better gets their recipe published in The Food52 Cookbook!

The cookbook I'm speaking of today is the first one - a year's worth of contest winning recipes {the second book is in the works now}.  Knowing that each winning recipe has been tested and voted upon by a community of food loving people makes me feel confident that I will most likely enjoy them as well...which is why more often than not I use the site as a regular "what should I cook for dinner tonight?" resource.  Personally, I've never entered any of the contests {but - one of my recipes did win a Wild Card slot for the 2nd cookbook!}.  Not because I don't want to, but because the way my life is I'm lucky if I know what day of the week it is, let alone keep track of recipe contests.  I do, however, appreciate everyone who does because I love reaping the benefits.

I do use the recipe sharing part of the site though - if I ever come up with an original recipe that I want to share I upload it there.  It's a great spot to store your personal recipe box.
It was tough trying to decide which recipe I would feature here for this review.  So many of them called out to be made and I know for sure that this cookbook will not sit on a shelf collecting dust - it will get used many times and I hope to one day try all the recipes.
In the end, I decided on this Couscous with Roasted Fennel & Toasted Almonds.  I found it in the Winter section of the book {I love that it's divided by seasons!} and it just felt so perfect for this time of year.  Even the colors in this dish feel like winter to me.

For the exact recipe, I will be sending you to the Food52 website - as I wish to support their cause by having you get it directly from the source.  But - I will share some slight changes I made and specific ingredients I used with you here.
First - the recipe calls for using black raisins which are then soaked in orange juice.  Which for folks who like raisins is probably a great way to plump them up while adding some orange flavor to the final dish - but, I am not a raisin person.  I don't mind them so much on their own, but once they get added to food forget about it.

So, instead I used dried cranberries - and instead of soaking them in orange juice I added a bit of orange juice to the dressing, to keep some of the orange flavor in the finished dish.  I cut back on the vinegar to make up for the added citrus juice {2 tbsp. olive oil, 1/2 tbsp. sherry vinegar & 1/2 tbsp. freshly squeezed orange juice}.  It ended up being perfect for my tastes because I love vinaigrette's made with a combination of juice and vinegar.
I also left out the garnish of fennel fronds as the fennel I used was trimmed previously.  As far as adaptions that's pretty much it - everything else I followed to a tee.

As for ingredients, I used a hand-rolled Tunisian couscous, called M'hamsa.  Since it's an imported specialty item it's pricey {for something that's primarily semolina flour and water}.  But - I bought it months ago on a whim, intrigued by the idea of trying a handmade couscous and ever since I've been hooked.  The grain is not as large as an Israeli {pearl} couscous, but it's larger than commercially made varieties.  As far as flavor, it's much more intense than factory made couscous - the nutty flavor is much more pronounced.  I also love that the larger grains don't stick together in a big glutenous mess like the small ones sometimes do.  This salad is a perfect winter side dish and the leftovers taste great the next day.
I know you'll really enjoy this recipe and many others from The Food52 Cookbook.  And...to make sure that one of you does, I'm offering up a free copy to one lucky commenter!
The Giveaway winner will receive a copy of "The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks" by Amanda Hesser & Merrill Stubbs.
To enter, simply leave a comment here on this post.
You may enter multiple times by sharing this giveaway with your friends or followers on Facebook and/or Twitter {one extra entry for each, totaling 3 maximum entries}.  In order to be eligible to win you must comment here under this post.  Please leave your contact information so I can contact you if you win!  The winner will be chosen at random on the morning of Monday, December 19th.  Good Luck!
UPDATE: The winner of this giveaway {chosen using a random number generator} is - Comment #9 Lauren H.  Congrats Lauren!!  {It's your second giveaway win!  You sure are a lucky lady!}

Breakfast Quinoa with Berries & Bananas

When I saw this recipe in the current issue of Whole Living magazine, I was very intrigued. Quinoa is technically not a grain because it's not part of the grass family {it's a relative of chard, and spinach}...but, because of it's grain-like texture it's marketed as one. It seems I'm always hearing about how good it is for you, and I've had the good intention to use it more in my cooking...but, really don't all that often. It's very high in protein, making it an ideal breakfast choice for me, or my kids.
My guys are super oatmeal fans...during the winter months it's the breakfast of choice around here. I make a big batch of steel cut oats, then store it in the fridge to heat up during the week. That saves me from having to take the time daily to make it. You can use the same method with this quinoa hot cereal by multiplying the recipe. I had high hopes that they would like this. Unfortunately, they were not all that wild about it.
If their love of oatmeal was not so deeply ingrained, they may have. These kids won't even eat instant oatmeal because they've grown up eating the real stuff and think the processed version is "disgusting". So, getting them to like this was a long shot.
I, however, loved it. It was definitely much different than any hot cereal I've ever had, but I loved the texture and flavor. As the mornings begin to get cooler, I know I will be making more of it.

Milky Rice Pudding

This recipe has to be one of the easiest desserts I've ever made. If not for the fact that I needed to photograph some of the steps, all of the ingredients {all three of them}, could have been mixed in one measuring cup...added to a baking dish, cooked & served. It really couldn't be simpler.
Not only is it simple...but, rice pudding & I have a history.
Dh & I went through a rice pudding stage, years ago...while living in Brooklyn. We had a habit of devouring tubs of locally made Kozy Shack rice pudding.
You know how young couples, in love, will tend to gain weight, after being together some time?
It's the rice pudding. In fact, I consumed so much of the stuff that eventually, the sight of rice pudding made me ill. It's been years since I've had some.
But, this rice pudding is no Kozy Shack {even though I do did love the stuff}. First off, it's warm...straight from the oven...not from the refrigerated section of your local grocery store. Secondly, it milky & creamy...with a texture similar to steel cut oats. This version contains no eggs, so there's no tempering involved {always a nerve racking technique for me}. But, in my opinion, it tastes just as delicious as versions made with them.
The only regret I had in making this was that I didn't quadruple the recipe. It will certainly make four servings for an "after a big meal" dessert. But, if you plan on eating it on it's own...maybe for breakfast one morning...it's more like two servings. Being that this recipe is so easy, I highly recommend making a double {or more} batch. If you do, you may need to adjust the cooking time.

Cherry Pecan Granola

I'm loving the new cookbook, published by the people of Whole Living magazine, called Power Foods. The pictures alone make the cookbook worth owning. I've always wanted to try making homemade granola & when I saw this recipe, I decided to give it a try.
I've been going through a granola obsession lately. I eat it for breakfast, sprinkled on low-fat Greek yogurt, with some agave syrup over the top. I was intrigued by this recipe because it's packed with healthy ingredients...I love the addition of ground flaxseeds. I did adjust it quite a bit, because as written, it was a bit flat. In my opinion, it needed some doctoring. I think they were going for a more healthy, low calorie take on granola & of course, I made it a bit less healthy.
So, this is my take on it. It makes a big batch...plenty for lots of breakfasts, or as a great gift, packaged up in a pretty glass jar. Who wouldn't love to receive some?

Polenta

I am doing this post specifically to go with the Short Rib Ragù I posted earlier today. But, truth is polenta tastes good with just about anything & is a Bozo favorite side dish here at our house.
Even though Dh & I are both of Italian American decent & are both from New England...we call this Grits. Normally, when I make "Grits", I just follow the instructions on the bag of cornmeal...something simple, like simmering in salted water for 15-20 minutes.
But, this time, I decided I wanted to try Marcella Hazan's method for making "Polenta". Her traditional recipe is crazy...and, although it may be crazy delicious, it involves stirring the polenta for 40 minutes straight. Um...not today.
So, I tried her "No-Stir" method...which, does involves some stirring, but no where near 40 minutes of it!
I couldn't really see the point of cooking grits, or polenta this long. But, I now see that it does change things. The individual grains sort of disappear & it becomes this smooth, even texture.
However you decide to cook your grits, they would taste great with some ragù, bolognese, or my favorite way...with a sunny side up egg on top.

Spring Vegetable Risotto

I haven't made risotto in forever! I remember in my late teens, my Dad taught me how to make it & it was a staple for me all through college. After some time, I got a bit burnt out on it. Hence, the reason I haven't made it in ages.
But, after seeing this recipe from Cooks Illustrated & I suddenly felt like making some.
I love leeks & thought they would add a nice sweetness...which, they did. This recipe also uses the vegetable scraps, added to store bought chicken broth, to make a stock....something I've never tried before. I love that idea.
I recommend, when you make it, to substitute whatever fresh vegetables are in season. Right now, these are perfect.

Wheat Berry, Walnut & Date Salad

During a recent bake sale I ran at my children's school, I met a Mom from my son's Kindergarten class. She told me that she had been checking out my blog & that she had one as well. She mentioned it was part of her gift business, which she runs out of her home.
It's called Orange & Pear.
So, of course, I checked it out. Her gifts are amazing! I already picked up a couple little things for myself. But, I plan to go back the next time I need a present! Be sure to check it out...there are loads of great finds!
We've been in contact since then & she shared some of her recent recipe finds with me. This salad was one of them. I knew immediately that I would love it. I love wheat berries on their own & I love wheat berry salads.
This one is in a class all it's own, because of the addition of chopped dates...which, is delicious! It's great by itself, as a side dish, or scooped on a green salad for a little extra protein, or fiber.

Lentil & Bulgur Salad

This recipe is from the Moosewood Cookbook...one of my most beloved cookbooks. Years ago, when I first made it, I made it lots. I haven't had it in ages & decided it was time. This salad is packed with protein & loads of other good for you stuff. It's very similar to Tabbouleh, but with lentils mixed in. It's more of a summer time dish, but with spring in the air, I am so ready to start cooking some summer time food.

Goop Detox~Day Three

Day Three! And remarkably, I'm not miserable. So far this hasn't been bad at all. Had some solid food for breakfast {oatmeal} & that was a treat. But, now that I've had my solid food for the day, it's all liquids after that. Might be a long afternoon.
Today, I will try for a new miso soup as it's on the menu for dinner tonight.
She doesn't mention portion sizes for anything. So, I am eating what I imagine a normal serving size would be.

DAY THREE:
7:00am {or upon rising}: A glass of room temperature lemon water
8:00am: Herbal Tea {for me, black coffee}
10:00am {breakfast}: Oatmeal {make with rice or almond milk instead of water so it's a bit more substantial}
11:30am: Coconut water
1:30pm {lunch}: Blueberry & Almond Smoothie
4:00pm {snack}: Cucumber, Lime & Basil Juice
6:00pm {dinner}: Super Greens Juice/Miso Soup with Watercress

Squash & Red Pepper Pilaf

I think it's such a bummer that Gourmet magazine is gone. This recipe is from their final issue {November 2009}.
When I read it, my initial thought was that it sounded really healthy. Secondly, it looked very easy & quick. I love that it's a simple way to add some extra nutrition into plain ole' rice. It reminds me a bit of risotto...just lighter.
If you're not a fan of butternut squash, or bell peppers, you can easily substitute any veggie you'd like.

Quinoa & Tempeh Salad

I sampled this dish, made by my stepmother, a few times this summer. I love the salty, nutty flavor & have been meaning to make it for months now. For those who have never tried tempeh, the cooking method used in this recipe is a great way to try it.
The first time I had it, was back in my early twenties, when I was ingesting many a grilled tempeh reuben sandwich, from the New Day Bakery, in Eugene, Oregon. Man, those things are delish!
Quinoa is another under-used ingredient in our house. It's actually a seed, not a grain. But, can be used as a side dish, substituting common grains, like rice, pasta, or couscous. It is similar to tempeh, in that it has a nutty flavor.

Minted Apricot Couscous

I haven't been cooking much lately. The Bozo's are keeping me very busy & it's been so hot, that I just haven't had the energy to get creative in the kitchen.
Which is why a recipe like this suits me perfectly. It requires only one pot {easy clean-up} & cooks very quickly {less heat in the kitchen}.
It's a great summer side dish with some fresh grilled fish, chicken, or lamb.

Bulgur Salad with Wilted Chard & Green Olives

I saw this salad in the newest issue of Fine Cooking magazine & thought it looked delicious. It's a perfect summer dish for picnicking, or entertaining, because it can be made ahead of time. In fact, it tastes even better the next day. Other than a bit of chopping, it's super fast & simple.