Coconut and Crispy Kale Millet Bowl

I’ve had Heidi Swanson’s Supernatural Every Day on my reserve list at the library for months. Unfortunately, the one time it became available I didn’t make it in the allotted 7 days to pick it up and haven’t gotten a second chance yet.

I was thrilled back in January when Joy posted the recipe from Heidi’s book for the crunchy kale and coconut bowl. (I call mine ‘crispy’ because it seems more appropriate for my rendition.) Back in January when she posted the recipe, I immediately made it twice in the same week. And though I’ve thought about this dish every single time I’ve had kale in the house since, I’ve only just made it again, for you loyal readers. Since that day was today, I can say with authority that it is definitely worth turning my oven on for (even on crazy March days when the temperature reaches 80 degrees outside).

063

 

Coconut and Crispy Kale Millet Bowl

serves 2 as a main, from here and here

Ingredients:

  • 2 T tamari or soy sauce
  • 1 t rice vinegar
  • 1 t sriracha
  • 1/4 c extra virgin olive oil
  • 5 c lacinato kale, ripped into bite size pieces
  • 1/2 c shredded coconut
  • 1/2 c millet, uncooked
  • 1 1/2 c vegetable broth (or water – for cooking millet)

Preheat oven to 350 degrees. Prepare baking sheet with parchment or tin foil. Begin cooking your millet (or other grain). Lightly toast millet in saucepan over medium heat for about 2 minutes. Add broth and bring to a boil. Reduce heat to low, cover and allow to cook (without stirring) for 15 minutes or until all liquid is absorbed. Don’t stir the millet, it will get mushy if you do (I know this from experience!) When it’s done, lightly fluff it with a fork.

In a small jar, or bowl, mix tamari, rice vinegar, and sriracha. If using a jar with a lid, add olive oil and shake vigorously until mixed. If using a bowl, pour in olive oil and whisk to emulsify. Put aside.

Tear clean kale off stems and rip into bite size pieces. Add coconut and about 1/2 of dressing. Toss and then spread onto prepared baking sheet. Bake for 10-15 minutes (check every few minutes after 10 to prevent burning – it happens fast!) Kale is done when it is crispy to the touch, if still soft, keep it in the over for 2 minute intervals until crispy.

Serve kale atop prepared millet and top each portion with 1/2 of the remaining dressing. Enjoy!

Advertisements

Butternut Squash Wheatberry Fauxsotto

DSC07833

I won’t call this a risotto because it’s not. It takes much less time than a traditional risotto and doesn’t quite achieve the ability of risotto to “stand-up” when it’s ready. What this is is one of the most flavorful dishes I’ve prepared in a long time and yet it is so incredibly simple it can easily be made on a weeknight when time is minimal.

Butternut Squash Fauxsotto

adapted from Peanut Butter Fingers

Ingredients:

  • 3/4 c wheatberries (mine are from the Whole Foods bulk bins)
  • 3 c broth (I used chicken but use whatever you prefer)
  • 2 c butternut squash, chopped
  • 1 t fresh Thyme, chopped
  • 1 T olive oil
  • 1/2 onion, chopped (optional, I used dehydrated onion flakes)
  • Salt and Pepper, to taste
  • Parmesan Cheese, for topping

In a large saucepan, heat olive oil over medium heat. Add onions and Thyme until onions soften (if you use dehydrated onions you don’t really need to wait) add wheatberries and cook, stirring often, for just a few minutes.

Turn up heat to medium-high, add 2 c broth and squash. Stir constantly but allow pot to simmer.  The squash will break down and the broth will absorb. After 2 c of broth is absorbed, begin adding a little more broth at a time until it is absorbed. Repeat until last cup of broth has been added. When the fauxsotto has thickened, it is done.

Serve with fresh grated parmesan on top and optionally add sprigs of fresh Thyme for garnish.

Serves 2

DSC07845

Eggplant Lasagna

I’ve said it before and I’ll say it again, why do Mondays get such a bad wrap? I think Tuesdays are the worst. Come this day I’m no longer coming off my weekend high, all sense of starting fresh has worn off and I can’t tell myself the week is almost over because it isn’t. Nothing went right today, nothinngggg.

Now that I’ve unleashed that, I can tell you what I am looking forward to. Dinner. Big surprise right? Lately I’ve been trying to use the food I have to make dinner rather than buy food for a specific recipe. I find that when I do the later, I end up accumulating a lot of ingredients yet feeling like I “don’t have anything to eat”. One of my favorite new ways of finding recipe ideas? Pinterest. I won’t insult you and tell you what it is because I’m sure you’ve heard about it and if you haven’t, and want to know, you’ll click on the link. Follow me if you want but be warned that I mostly pin food and DIY projects I’ll never actually do-myself.

image

{this is pretty much what you’ll get if you follow me, lotsa food. get in me.}

Anyway, back to the recipe. Well I knew dinner was going to include an eggplant because I bought a gigantic one at TJ’s over the weekend. I chose the big guy because at TJ’s they are per eggplant not by weight so I figured I should get the most for my $, right? After the success of my zucchini lasagna, I thought an eggplant lasagna could be a tasty spin-off.

DSC07497

Obviously you are now wondering why I brought up Pinterest and then dropped it. Well I found a recipe for vegan eggplant lasagna on there and that’s how we got to this cast of ingredients. Am I vegan? No. Not even vegetarian. I love me some meat. But I didn’t have ricotta and those vegan’s have come up with a ricotta alternative using tofu. And why the nutritional yeast? I just really like the stuff. I don’t use it as a substitute for cheese and never will. There was actually COW cheese on the top of this lasagna but that was an afterthought so it didn’t make it in the ingredient shot.

The recipe can be found here. I’m not going to type it because I didn’t change a thing (aside from de/un-veganize it by adding shredded mozzarella to the top).

DSC07499

{pre-oven}

DSC07503

The only thing I would change when making this again would be to add more nutritional yeast to the tofu-ricotta mixture. I needed more “cheese”. But it was delicious all the same.

*Fun fact: I took the above picture at 640 am on my front porch. It was rushed because a neighborhood cat was hissing and howling (do cat’s howl?) at me and it was a bit early for me to be dealing with that ish.

I’ll take a “Sandwedge”

DSC07363

Did anyone else ever look forward to Headlines on Jay Leno every Monday night? Well I did. For the longest time I was on the hunt to find something in print worth submitting. Now I don’t care about sending it to Leno because I can’t keep my eyes open til 11:30 to watch his show. But you, my readers, are deserving of a chuckle. (Does his Headlines segment still exist? Does anyone still watch Leno?)

Well anyway, I got this menu in the mail today in one of those ValuPak coupon envelopes. I know they are pretty much junk but I always flip through them anyway. I’m so glad I did or I would never have found this gem! Sandwedges?! The only sand wedge I’ve ever heard of is the one used to hit golf balls out of sand bunkers.

DSC07364

Apparently I can pick myself up one of these edible sandwedges at a dining establishment where I can “Dine on the Wild Side”. I’m assuming this slogan is directly related to the the restaurant’s location near Franklin Park Zoo.

But wait. There was another menu in my ValuPak today.

DSC07365

More sandwedges!!! And if you look above the gray boxes it says, “Ask WAITRON for Today’s special”. A Waitron? I’m assuming that’s some sort of robot-waitress. Anyone else? I also noticed a startling similarity between this menu and the previous one. Does anyone else see it?

Picnik collage

!!!

Sandwedges for everyone!

Anyway… all that talk reading about sandwedges made me hungry so I got to work in the kitchen.

DSC07357

Leftover black bean, mango, millet and quinoa salad became black bean-mango-quinoa burgers!

DSC07359

These were gooooooood. And perfectly complemented by the sriracha-lime mayo I whipped up and leftover rosemary roasted potatoes reheated in the toaster oven.

This is how I made them: first, I made this – Joy the Baker’s Quinoa Black Bean Mango Salad. Then today I took the leftovers and dumped it in my food processor and processed until it became a blob. <—- best descriptive word I could come up with. I then formed patties in my hand and coated the patties in whole wheat panko and tossed into a preheated, oiled grill pan. I flipped a few times until they were browned and then served. Easy right?

DSC07361

Hint: if you use Joy’s recipe to make the salad it will make a ton of “burger meat” once you process it so I’d say you could make a good 6-8 burgers depending on how big you like them.

I’m off to bed… it’s been a long, draining day and I need to unwind.

What’s your favorite thing to make in the food processor?

I seriously use mine just about every other day, it’s hands down the most worthwhile appliance one can own. THAT’S A FACT.

Grown-Up Franks & Beans

DSC07108

Well there is no question about it, summer is here.

All I want to do is drink these. Go here. And make/eat food that doesn’t require the use of heat-producing appliances.

DSC07109

The other night I whipped up what I’ll call “Grown-Up Franks & Beans”. The franks are actually Smart Dogs which were kind of meh, in my opinion. I warmed them up on my grill pan (love, love, LOVE that thing) and served ketchup alongside. They were a bit too smoky tasting for me but I’ll give them another shot. Using one whole organic zucchini I made zucchini fries, recipe here. I used whole wheat panko on mine which resulted in an uneven coating. They were still very tasty though.

DSC07110

I made a quick dip for them: 1 container Greek yogurt, 1/2 Italian style diced tomatoes and lots of fresh basil from my basil plant which is amazingly still alive.

DSC07102

The real stunner here though? This incredibly simple bean “salad”. I don’t even know if salad is an appropriate term because it’s really just beans.

{Cannellini Bean and Basil Salad}

  • 1 can cannellini beans, drained and rinsed
  • ~20 basil leaves, cut into strips
  • 1 t olive oil
  • juice from 1/4-1/2 medium sized lemon
  • salt and pepper, to taste

Combine cannellini beans, olive oil and lemon juice. Toss until well combined. Add basil leaves and gently toss until evenly distributed. Garnish with salt and pepper to desired taste. Serves ~4 as a small side.