Grains | Simple By Cindy

Quinoa Salad

May. 7
2018

The weather has finally been sunny and warm here. I think it is time to lighten the menu up a bit!

Quinoa (pronounced keen-wah) is an ancient crop that has been eaten by the South American people for 5,000 years. It means “mother grain” in the Inca language. While some people refer to it as a grain, it is actually a seed. It is gluten-free, comes in different colors and is just plain delicious!

This hardy little seed looks a little bit like couscous, but is smaller in size and crunchier in texture. Quinoa has many health benefits. It is rich in lysine, which promotes tissue growth throughout the body, has a very high range of anti-inflammatory benefits and is rich in nutrients such as iron, magnesium, vitamin-E, potassium and fiber. Have I convinced you to try it yet?

Quinoa is also a very versatile food. It can be used in soups, salads, side dishes, and stuffing. I loved this recipe for so many reasons. One of which is, I love the book, The Home Cook, by Alex Guarnaschelli. I have been a huge fan of her for years. The book is really written for a home cook, because the recipes are simple, yet have bold depths of flavor to them. I think I copied about 15 recipes that I plan to make in the future. So you will be seeing a lot of Alex’s recipes coming soon.

This recipe is perfect for a spring or summer day. It is filled with ingredients that blend together perfectly. The toasted quinoa gives this dish a wonderful nutty-like crunch. The vinaigrette is light and fresh. As always, the combination of lemon and honey are delightful. The toasted almonds top it off to give it some saltiness and make this a perfect side dish.

This is an absolute “must try”. Put it at the top of your list.

This recipe will serve 6 to 8 people who will love this refreshing salad with a lovely, mouthwatering \dressing.

Ingredients for Quinoa Salad

4 tbsp. (1/2 stick) unsalted butter
2 medium shallots, minced
1 medium garlic clove, minced
Kosher salt
1 1/2 cups red quinoa
1/4 cup fresh lemon juice (from 2 medium lemons)
1 tsp. honey
1/2 cup extra-virgin olive oil
2 tbsp. canola oil
1/2 cup slivered blanched almonds
1/2 cup minced fresh chives

Heat a medium sauté pan over medium heat, add 2 tablespoons of the butter.

Toss in the shallots and garlic.

Season with 1 tablespoon salt and cook until the shallots become translucent, but not brown, about 3-5 minutes.

Stir in the quinoa and cook until you hear it crackling, about 2 minutes.

Add 5 cups water and stir gently.

Season with 1 tablespoon salt and bring to a simmer.

Simmer over low heat until the quinoa is tender, 25 to 30 minutes.

Remove the pan from the heat, transfer the quinoa to a bowl, and keep it warm.

In a large bowl, whisk the lemon juice, with 1 teaspoon of salt and the honey.

Gradually whisk in the olive oil and canola oil.

Taste for seasoning.

Wipe out the sauté pan you used to cook the quinoa and add the remaining 2 tablespoons butter.

Heat the butter over medium heat until it melts and starts to brown slightly.

Add a few tablespoons of the cooked quinoa and the almonds and sauté until they become brown and crispy, 5 minutes.

Season with 1 teaspoon salt.

In the bowl containing the vinaigrette, stir in the cooked quinoa, 1 teaspoon salt, and the chives.

Top with the crisped quinoa and almonds.

Taste for seasoning, and serve.

It’s that simple!

Farro Spaghetti with Anchovies, Chilies, and Garlic

May. 3
2018

Give me any recipe with the combination of anchovies and lemons and I am hooked! Those are my two favorite ingredients to add to anything, pasta, salads or roasted vegetables.

Upon coming across this recipe, I looked all over for farro pasta. I had never even heard of it before but thought it might be nice to try. I was not successful, but the author of this recipe noted that if you couldn’t find it, you could substitute with whole wheat pasta. So I compromised, but I will still be on the lookout for farro pasta.

I have always cooked with anchovies, but when my sons were younger I would keep it a secret from them, knowing they would reject the delicious salt-water fish without giving it a chance. After they tried a dish or two like this, I asked them if they liked anchovies. Just as I expected, they responded with a sour face and a loud “no”. That is when I finally told them they do like anchovies, and they had just enjoyed them for dinner! From that day forward, whenever they had friends over for dinner, my sons would mimic my playful deception. They would wait until dinner was over and ask their friends if they liked it, when the reply was yes, my sons would burst out laughing and tell them they just ate and enjoyed anchovies! We laugh about it to this day.

This dish is really special. It has simple, but flavor-packed ingredients that are oh-so-satisfying. It is really easy to prepare, just make sure to cover the burners you are not using (I cover mine with aluminum foil – you should too), because the anchovies make a big mess while they are melting away.

The addition of the olive oil and the cheese at the end makes this dish cozy and comforting, while the chili flakes give it just the right amount of heat.

This recipe is courtesy of Franny’s Simple Seasonal Kitchen which I love and highly recommend! It will serve 4 people who will savor every bite!

Ingredients for Farro Spaghetti with Anchovies, Chilies, and Garlic

1/2 cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, smashed and peeled
10 anchovy fillets
1/2 tsp. chili flakes
1 pound spaghetti
1/3 cup flat-leaf parsley, chopped
1/4 tsp. freshly cracked black pepper
Juice of 1/2 lemon
2-3 tbsp. finely grated Pecorino Romano

In a very large skillet (or Dutch oven), heat the olive oil over medium-high heat.

Add the anchovies and garlic and cook until the anchovies are dissolved and the garlic is beginning to color about 2-3 minutes.

Add the chili flakes and cook for about 30 seconds.

Add 2 tablespoons water to the pan.

Remove from the heat.

In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.

Toss the spaghetti into the skillet with the garlic-anchovy mixture, parsley, and pepper.

Cook over medium heat until the pasta is al dente, 1 to 2 minutes.

Stir in the lemon juice and a little more water if the pasta seems dry.

Sprinkle each plate with the Pecorino Romano and a drizzle of olive oil.

It’s that simple!

Stuffed Red Peppers

Apr. 26
2018

For the past two days, the weather has been absolutely perfect! Finally, maybe Spring is here, but I don’t want to jinx it! I enjoyed the sunny days by taking my dogs for a walk and going for a run on a local trail. When the weather is this superb, I must get myself outside to enjoy it.

I took a break from soaking in the nice weather and tended to some errands. I was at my local supermarket and saw these big, beautiful bell peppers. Their vibrant color made me think of Spring and I started to daydream about how delicious they might be if I stuffed them. I adapted this recipe from one I saw on Vegetariantimes.com. I changed the vegetarian broth to a chicken broth, but feel free to use whichever you would like. I also simplified the way they baked them!

This is a uniquely versatile recipe because you can use any grain you have in your pantry. You don’t have barley? Try substituting couscous, farro, oats, quinoa or rice. You can also add any kind of vegetable. Just dice them and throw them in the mix after you cook the garlic. In my opinion, red bell pepper, zucchini, eggplant or carrots would add another depth of flavor that would be scrumptious.

Don’t be fooled, this dish really cooks up fast, even though it may look like a lot of steps. It is so delicious and makes a bold and beautiful presentation. I had some extra filling, so you could easily stuff four or five peppers with it.

This recipe will serve 3 people who will relish this delicious twist on roasted peppers!

Ingredients for Stuffed Red Peppers

3 large red bell peppers
1 cup toasted barley (I use Manischewitz)
3 cups vegetable or chicken broth
2 tbsp. olive oil
1 large onion, peeled and diced
2 cloves garlic, peeled and chopped
6 ounces baby portabella mushrooms, loosely cut
1/2 cup Parmesan-Reggiano cheese, finely grated and divided
Juice of 1/2 lemon
1 tsp. hot pepper sauce
1/3 cup flat leaf parsley, chopped

Preheat oven to 350°F.

Bring chicken broth to a boil and add barley.

Reduce heat to medium-low.

Cook 2 minutes less than instructions.

Slice tops off of the red peppers.

Remove seeds and inner membranes.

Reserve tops for later use.

Set aside.

Heat olive oil in large skillet over medium-heat until hot.

Add onion and cook until it becomes translucent, about 5 minutes.

Stir in garlic and cook for 1 minute.

Add barley and any remaining cooking liquid.

Stir until grains are incorporated.

Add mushrooms and remaining 1 cup of vegetable broth and cook until mushrooms soften and liquid is absorbed.

Stir in half of the Parmesan cheese, lemon juice, parsley, hot pepper sauce, salt, and pepper.

Remove from heat.

Stand peppers upright and spoon barley mixture into them.

Place peppers in a casserole dish. cover with foil and bake for 30 minutes.

After 30 minutes, remove the foil and continue to cook until heated through, 15 minutes.

Top with remaining Parmesan cheese.

Place pepper tops back on top for full presentation.

It’s that simple!

Sautéed Broccoli Rabe with Farro, Crushed Red Pepper, and Lemon

Jan. 22
2018

Farro is an ancient whole grain, similar to barley and quinoa that has been eaten for many generations. Commonly found in Mediterranean, Ethiopian and Middle Eastern cuisines, farro has recently gained popularity as a great source of nutrition because it is fat-free, cholesterol-free, but not gluten-free. It is also a great source of iron and high in fiber and protein. Similar to barley, farro has a mild taste and chewy texture and is just plain delicious. Have I convinced you to try it yet?

Like other whole grains, farro is easy to cook. You may want to soak it overnight to shorten the cooking time, but you really don’t need to. It takes about 10 to 15 minutes if you soak it, and 25 to 30 minutes if you don’t.

I loved this particular recipe because of the different textures that were combined. The lemon zest added a tangy flavor and the crushed red pepper further enhanced the flavor with just the perfect amount of heat. You could also add some grated cheese or toasted pine nuts. Any way you make this recipe it will be wonderful! I am now a farro-lover and I think you will be too.

This recipe is courtesy of Michael’s Genuine Food. It will serve 4 people who may indeed, become farro lovers too!

Ingredients for Sautéed Broccoli Rabe with Farro, Crushed Red Pepper, and Lemon

1/2 cup farro
2 pounds broccoli rabe, ends trimmed, cut into 1 inch pieces
2 tbsp. extra-virgin olive oil
2 garlic cloves. minced
1/4 tsp. crushed red pepper
Kosher salt and freshly ground black pepper
Zest of 1 lemon

Bring a medium pot of salted water to a boil.

Add the farro, reduce the heat to medium-low, and cover.

Simmer until the farro is tender and the grains have split open, about 30 minutes.

Keeping the cooking water in the pot, remove the farro from the pot with a spider strainer or mesh sieve, put it in a colander, and rinse with cool water.

Set aside.

Bring the cooking liquid back up to a boil and season again with salt.

The farro will have soaked up much of the original seasoning.

Boil the broccoli rabe until just tender, about 3 minutes.

Drain in a colander.

Set a large skillet over medium heat and coat with the oil.

When the oil is hot, add the garlic and cook, stirring, for a minute to soften.

Add the broccoli rabe and red pepper; season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Toss the rabe to coat with the oil and cook until tender, roughly 5 minutes.

Add the drained farro, tossing to combine, and sauté for another minute until heated through.

To serve, place the broccoli rabe and farro on a nice platter.

Finely grate lemon zest over the top, preferably with a Microplane.

It’s that simple!

Quinoa with Brown Butter and Spinach

Sep. 18
2017

Quinoa (pronounced keen-wah) is an ancient crop that has been eaten by the South American people for 5,000 years. It means “mother grain” in the Inca language. While some people refer to it as a grain, it is actually a seed. It is gluten-free, comes in different colors and is just plain delicious.

This hardy little seed looks a little bit like couscous, but is smaller in size and crunchier in texture. Quinoa has many health benefits. It is rich in lysine, which promotes tissue growth throughout the body, has a very high range of anti-inflammatory benefits and is rich in nutrients such as iron, magnesium, vitamin-E, potassium and fiber. Have I convinced you to try it yet?

Quinoa is a very versatile food. It can be used in soups, salads, side dishes, and stuffing. I loved this particular recipe because of the use of the browned butter and spinach. Actually, the original recipe called for arugula, but because I am not a fan of arugula, I substituted spinach. The author was kind enough to share some other ways of making yummy adjustments. For example, you could use whole wheat couscous, or cooked millet instead of quinoa. You could also add some grated cheese, which I did as well, or some dried cranberries or toasted pine nuts. Any way you choose to make this recipe, it will be wonderful!

This recipe is courtesy of Cook This Now and will serve 2-3 people who will become new quinoa enthusiasts!

Ingredients for Quinoa with Brown Butter and Spinach

1 cup quinoa
2 tbsp. unsalted butter
2 garlic cloves, minced
4 ounces spinach (about 4 cups)
3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 cup grated Parmesan -Reggiano cheese

Bring a large pot of salted water to a boil.

Add the quinoa and cook until the center is opaque and the husks begin to loosen from the grain, 10 to 12 minutes. Drain well.

Melt the butter in a medium skillet over medium heat.

Cook until the foam subsides and the butter just begins to turn a nutty brown, about 2 minutes (watch it carefully to see that it doesn’t burn).

Stir in the garlic and cook 30 seconds.

Add the spinach, 1/4 teaspoon salt and the pepper.

Cook, tossing until the greens are just wilted, about 1 minute.

Stir in the quinoa and the remaining 1/2 teaspoon salt and heat through for 30 seconds.

It’s that simple!