Grill Time: Salad Time

It’s Memorial Weekend, so it must be barbecue time.

Here’s a versatile little salad with bright summer undertones for just such an occasion. It is affectionately referred to as my Mediterranean salad since it includes a combination of sweet tomatoes and peppers—and quite often cucumbers.

IMG_20190420_172221678_HDR-01

If you are including cucumbers, add them just prior to serving for best results. I’ve kept the herb contribution fairly minimal in this recipe, but I actually prefer far more whenever possible, and mint is especially good. A lemony dressing is essential to really bringing it all alive.

In an effort to include more whole grain alternatives to meals, here plump wheat berries balance nicely with the garbanzo beans. The berries require some advance cooking time: 60 minutes on the stovetop, and 35 minutes under pressure. Lacking that, replace the wheat berries with quicker alternatives like bulgur wheat or couscous.

The salad can be made a day ahead and it holds nicely.  As with many Mediterranean dishes this one shines at room temperature, making it ideal for a day trip or as a side for relaxed outdoor grilling and dining.

Its colorful composition works well as part of an easy snacking platter with sliced meats, cheeses, condiments and such.

IMG_20190429_175546276_HDR-01

Or, along-side the salad, add small romaine leaves and pita crisps for scooping up bite sized portions. Happy Memorial Day!

Mediterranean Salad

Ingredients

  • 1½ cups cooked wheat berries, couscous, or bulgur wheat
  • ¾ cup garbanzo beans, drained
  • ½ cup baby tomatoes, half
  • ⅓ cup green, red, or mixed baby peppers, seed, chop
  • ½ cup parsley or more, chop
  • ⅓ cup green onions or 1/2 shallot, small chop

Dressing

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic, mash & mince
  • 1 tsp fresh thyme
  • 1/4 tsp red pepper flakes
  •  1/4 tsp sea salt and freshly ground pepper

Accompaniments: Fresh romaine, Bibb lettuce, or spinach leaves; Kalamata olives, feta or paneer cheese, parsley, lemon slices

Instructions

  1. Combine dressing in a small container and set aside.
  2. In a medium bowl place the wheat berries through green onions, sprinkle with salt and pepper and toss.
  3. Drizzle about ⅓ cup dressing over the salad and toss to lightly coat. Refrigerate a couple of hours or overnight.  Adjust seasoning, add dressing as needed.
  4. Serve chilled or room temperature with a light drizzle of fresh lemon juice over the top.   Serves 4.

A question of quinoa

I hope we have gotten past quinoa’s trendy phase and can settle down and fully accept it for how great it really is—stellar nutritional virtues and all.  Judging from most market shelves, quinoa has definitely secured a presence and has moved from novelty to staple status.

We know quinoa is incredibly versatile; its slight nuttiness blends well with just about anything. I’ve gotten in the habit of cooking up a batch and incorporating it in meals during the week.  It works in a salad, maybe a grain bowl, part of a dinner, and even for breakfast.

Another personal motive is to hold back enough for my precious Quinoa Bars, an old favorite. I’m always glad to have them in the fridge. There will be times in the course of a week that I’ll be in a wild rush, and know I can reach in and grab one without missing a  beat.

IMG_20190521_125849208_PORTRAIT-01
Quinoa Fruit Bars

The moisture from the pre-cooked quinoa seems to keep these bars moist but not soggy—they hold very well without drying out after a few days, and the slight nuttiness blends well with the oat flakes and dried fruits. This last time, I went for a combo of dates and dried cranberries then topped them with bits of sliced candied oranges stashed away from a Trader Joe’s offering.

IMG_20190521_125727015_PORTRAIT-01

There’s still a lot of discussion about rinsing quinoa to remove a natural bitter coating from the seeds. I buy mine in bulk and have no idea whether this has been done. I usually forget to rinse, but as or yet have not noticed any pervasive off taste.

So here is the latest “new and improved” version of Quinoa Fruit Bars. They are even easier to make and enjoy!

Quinoa Fruit Bars  

Ingredients

  • 2/3 cup all-purpose flour, or half whole wheat or other flour
  • 1/2 tsp baking soda
  • 1/2 tsp each allspice and dried ginger
  • 1/4 tsp salt
  • 1 cup quick oats flakes
  • 1 large egg
  • 1/3 cup yogurt
  • 1/2 cup agave or honey
  • 1 tsp vanilla extract
  • 1 cup cooked white quinoa
  • 3/4 cup dried fruit: chopped dates, dried cranberries, raisins, apricots or candied ginger

Garnish: 1 Tbsp Demerara or other coarse sugar or candied fruit garnish

Instructions

  1. Preheat oven to 350°F. Line 8”x8″ pan with non-stick foil or spray with non-stick oil.
  2. In medium bowl whisk together flour, baking soda, spices and salt.  Mix in the oats. Add the dried fruit.
  3. In a large bowl, whisk the egg, then stir in yogurt, agave, vanilla, and cooked quinoa.
  4. With spatula, fold the dry ingredients into the wet just to incorporate.  Spread evenly into pan and sprinkle Demerara sugar over the top.
  5. Bake 30-35 minutes, until it begins to pull away from the sides of the pan and the top begins to brown.  Cool on rack and slice. Yield: 16-18 bars

On a roll with Naan

Lately I’ve been eating more than my share of naan bread—as I “perfect” my flatbread skills.  Even though it originated in India and Pakistan, naan’s popularity is definitely not limited to Southeast Asia. It is delicious with just about anything looking for bread.

Because naan typically includes yeast and yogurt it tends to be chewy and light, with a slightly tart flavor. It’s not as fast to make as unleavened breads like tortillas or roti, but when you get your rhythm going you’ll be rolling out naan like Lucy at the chocolate factory!

IMG_20190315_181137983_HDR

 

Lacking a tandoor oven, the next best cooking alternative is a heavy cast iron skillet (I can’t wait to give it a whirl on the outdoor grill!). For now a large, very flat crepe pan is working just fine.

Although the dough is not complicated and is easily mixed by hand, allow adequate time for the kneading and rising. I often make the dough and refrigerate it overnight.  Once the dough is ready, the cooking time is next to nothing. It’s merely a matter of rolling out one flatbread at a time and laying it down onto the very hot surface.

Naan part 2

The naan begins to puff and blister almost immediately, requiring a quick flip from one side to the other. This rapid succession ensures that both the yeast and yogurt deliver the bread’s addictive chewiness. I like to sprinkle a dusting of Lebanese za’atar over the top while still moist.

Enjoy the naan warm with or without butter dipped in soup or stew. Serve it as a snack with seasoned olive oil, hummus, pate or cheese.

IMG_20190317_191335570_HDR

Naan Bread 

  • 2-1/2 cup AP flour, approximate
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 2 tsp instant yeast
  • ½ cup hot water
  • 1 Tbsp vegetable oil
  • 1/2 cup plain yogurt
  • 2 tablespoon oil and/or butter for pan

In a medium bowl combine 1 cup of the flour, sugar, salt and instant yeast.  Make a well in center and add the water and oil. With a spoon incorporate the flour a little at a time into the liquid.  When combined, mix in the yogurt.

Continue to stir in enough flour to form a loose dough. Turn it out onto a lightly floured surface and continue to knead in additional flour as needed to form a smooth light dough, about 10 minutes. A bench scraper may be helpful to move the dough about.

Return the soft dough to a clean oiled bowl, loosely cover, and let rise in a warm spot until doubled, about 1 hour.

Divide dough into 8 portions. On floured surface, roll out one portion at a time to about ¼” thick and 8” in diameter.

Heat a heavy skillet over medium/high heat.  Lightly brush the skillet surface with oil and/or butter.  Lay the naan into the pan, let it puff, bubble, brown and cook on each side, with blistered pockets—about 3 minutes per side. If too hot, lower heat. A lid may be useful to hold in heat if necessary. Remove bread, wipe out pan and repeat. Yield: 8 flatbread

Berries, as in Wheat

Lately I’ve been reading up on wheat berries and have learned I need and want these powerhouses in my morning muesli and more…

According to Livestrong.com, “Wheat berries are rich in vitamins B1 and B3; and the minerals magnesium, phosphorus, copper, manganese and selenium.” What that means is they are valuable to overall body care, i.e., nervous system metabolism, blood pressure, cardiovascular and blood formation, bones, you name it.

wheat berries grain

There are different types of wheat berries, too: hard and soft berries, which grow at different times of the year and serve different purposes. Lest we get too far into the weeds, suffice to say, I settled on hard or red wheat berries.

Since wheat berries can take 60 minutes or longer on the stove top, I knew this was a job for the Instant Pot. With the pot loaded and ready to go, I’ve learned it’s much faster to bring it all to a boil before proceeding. It’s then a simple matter of setting the timer to 35 minutes with a 10 minute natural release and walking away. It’s sooo nice to let the pressure cooker work its magic and return to a generous 3 cups of plump chewy kernels.

Med wheat berry plate

In that amount of time I was able to establish a plan for my Mediterranean wheat berry salad. I channeled my pending tiny summer garden, still on the horizon—one with the usual crop of tomatoes, cucumbers, peppers, green onions, plenty of flowers and herbs. Ahhh, I can’t wait!

Altogether the vegetables’ earthy flavors harmonize and blend well with the hearty wheat berry kernels while accents of Kalamata olives, feta or paneer cheese, and lemon do their part to brighten and shine. The salad holds incredibly well and is equally good chilled or at room temperature. It’s an ideal side for grilling and outdoor dining.

Mediterranean Wheat Berry Salad

  • 1½ cups cooked wheat berries
  • ¾ cup garbanzo beans, rinse & drain
  • ½ cup baby tomatoes, halve
  • ½ cucumber, seed, chop
  • ⅓ cup mixed baby peppers, seed, chop
  • ½ cup parsley, chop
  • ⅓ cup green onions, chop
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 1 clove garlic, crush, mince
  • sea salt and freshly ground pepper

Accompaniments: Fresh spinach leaves, Kalamata olives, feta or paneer cheese, parsley, lemon slices

For dressing, combine lemon juice, evoo, garlic, salt and pepper in a small bowl, adjust seasoning it should be lemony.

For salad, place the wheat berries through green onions in a medium bowl, sprinkle with salt and pepper and toss. Drizzle half the dressing over the salad and toss to lightly coat, add more as needed.

Refrigerate several hours or overnight. Adjust seasoning, add dressing as needed. Serve chilled or room temperature. To serve, pile on a spinach lined plate, garnish with olives, parsley and squeeze lemon juice over the top. Serves 4 or more.

Variations: substitute 1-1/2 cup prepared couscous or bulgur wheat. Add 2 Tbsp or more mint, finely chopped and/or 1 tsp grated lemon. To the dressing add 1/8 tsp cumin, 1/4 tsp red pepper flakes.

One Mug, One Serving

As a follow up to the previous Small Batch, One Bowl, today’s post further down-sizes.

Think of this small personal cake the next time the need hits for a minimal-mess-quick-fix.  You can’t go wrong with the satisfying combination of sweet ripe banana and quick hearty oats. If time permits finish it with a honey-oat topping.

Simply mix all the ingredients in a microwaveable mug and pop it into a microwave oven for 1½ minutes. It’s just that easy.

But wait!  If you haven’t used the microwave for baking before, there are a few things to keep in mind.  In small scale baking such as this, details matter and every second counts.

  • The microwave draws moisture out of food. 
    With our small cake, the size and ripeness of the banana become a key factor. To lighten the cake and provide additional liquid, use either one beaten egg white or 1 egg yolk plus 1-2 teaspoons liquid. When all ingredients have been combined, if the batter is quite heavy adjust by adding a dash at a time of additional liquid to reach a thick cake-like batter.
  • For the optional honey-oat topping Old fashioned oats provide an interesting nut-like quality. Because they are very dry, a bit of milk or water added to the oats will help to moisturize them before adding the honey.  (The honey will soak into the dry oats and become a sticky mess without moisturizing the oats first.)
  • For the cake to rise evenly, turn the cup once half way through baking.
    It is cooked when the cake begins to shrink away from the edges of the mug.
  • When done, let the cake rest for 5 minutes.
    The cake will continue to cook and release moisture.
  • Unmold by running a knife around the edge of the cake.
    If pretty is important, dress it up with a dusting of confectioners’ sugar, a dollop of whipped cream, or a drizzle of warmed local honey.
  • Enjoy!
    For breakfast, snacking, or individual dessert.

Banana Oat Mug Cake with Honey-Oat Topping

Inspired by Quaker Oats Banana Oat Mug Cake

Ingredients

  • 2 ½ tablespoons quick oats
  • 2 tablespoons AP flour
  • 1/4 tsp baking powder
  • 2 teaspoons brown sugar, packed
  • ¼ tsp nutmeg
  • ½ ripe banana, well mashed
  • 1 egg white lightly beaten; or 1 egg yolk + 2 tsp milk, water or other liquid, lightly beaten
  • Topping
  • 1½ teaspoons old fashioned oats moistened with 1 tsp milk or other liquid
  • 1 teaspoon honey, agave or syrup
  • Pinch each cinnamon and salt

Instructions

  1. In microwaveable mug, blend together oats, flour, baking powder, sugar and nutmeg.
  2. Add the banana and egg white or egg yolk mixture and combine evenly to form a batter. If quite thick, thin with a dash of milk or water.  Scrape bottom and sides with a spatula.
  3. Combine the topping mixture and distribute over the top.
  4. Microwave on HIGH 80 to 90 seconds until risen and just firm to the touch. Half way through, stop and rotate the mug. Let stand 3 to 5 minutes to further cook and set up before serving.  Yield: 1 serving

Small Batch, One Bowl

My mom was an experienced cook, gifted with a natural sense of timing and flavors. For years her prize appliance was a stainless steel state-of-the-art Thermador range with grill top and convection oven. Later, she frequently preferred to fire up a huge countertop toaster oven instead.

A highly practical, early environmentalist, Mom viewed the larger oven as wasteful and inefficient for her smaller jobs.  On my visits I viewed this as odd—I figured that somehow her food would taste better cooked in the bigger, fancier unit.

Since we are our parent’s children, I eventually ‘evolved’ and came around to her way of thinking. I had shifted in my cooking, too.  I rarely needed big pans of food. (In fact, my current convection toaster oven is even smaller than hers.)

This caused a whole chain of events to occur. I was in the market for smaller pans and down-sized recipes.  I was on the look-out for one-bowl recipes with fewer ingredients, all which help move the process along.

My food portions went down, too:  it’s either that or eat the whole thing.  I learned about small batch baking:  food is ready fast.  I can be in and out of the kitchen with a plateful of goodies in very little time.

I knew I was on the right path when a small funky cookie jar happened across my path.

Although fewer cookies fill up the tiny jar in a hurry, typically a batch lasts well beyond a week or two.  Even better, cookies on display are a warm welcome for drop-in friends.

Tahini Cookies, Small Batch

Ingredients

  • ½ cup tahini
  • ½ cup light brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 cup sesame seeds

Instructions

  1. Preheat oven to 375° F.  Line a baking sheet with silpat or parchment.
  2. In a medium mixing bowl, whisk together tahini and sugar.  Whisk in 1 egg to lighten, then stir in the vanilla and salt.
  3. Combine the flour and baking soda and stir into the mix, blending until smooth.
  4. Using tablespoon scoop, drop onto baking sheet. Sprinkle tops with sesame seeds.
  5. Bake 15-16 minutes until set and edges begin to brown. Transfer to rack to cool.  Yield 1½ dozen cookies.

Cheese Synergy

On the page, there is really nothing very remarkable about this cheese.  Paneer is a bland cheese made popular in Indian cuisine. It is a vehicle designed to bring dishes to life through its absorption of complex spice and flavor combinations.

Paneer is one of the easiest and most rewarding in my (fairly limited) repertoire of homemade cheeses. You can have your cheese fix in three hours.

Spiced Paneer

Bring some milk to a boil, add the juice of a couple of lemons to expedite the curdling process, and you are on your way. In all of its simplicity, this cow’s milk variety is reminiscent of a highly crafted goat cheese. No, it is not a creamy cheese, and oddly, its mouth feel is slightly dry.

But if you take a few exotic spices and throw them into the mix, something happens.  It could be that I am a huge fan of coriander seeds… give it another dimension with red pepper flakes and freshly ground black pepper.  Add a little fresh garlic chives, a nice dash of salt and that is it.

Once it drains and curds form, press briefly to mold it into shape. Give it a quick chill to solidify and allow flavors to blend.  If you can wait, it’s even better the next day!

Yes, paneer is a real team player. You could say Spiced Paneer is a case of the whole being greater than the sum of its parts.  It needs nothing else… maybe a cracker or two.

Spiced Paneer

Inspired by Panfusion’s Spiced Paneer @ Food52.com

Ingredients
½ gallon whole milk (preferably not ultra-pasteurized)
20 black peppercorns crushed well
2 tablespoons freshly crushed coriander seeds
2 dried chile peppers, seeded, crushed
½ cup lemon juice
2 teaspoon sea salt
1-2 teaspoons garlic chives, chopped
Tools: colander, flat spatula, cheesecloth

Instructions

  1. Rinse a large pot with water and pour in the milk; add the peppercorns and coriander, and place it over medium high heat. Stirring with a flat bottom spatula, bring to a full boil.  Gently stir in the lemon juice and remove from heat.  Let stand undisturbed to allow it to separate into curds, which will take about 10 minutes. Meanwhile line a colander with cheesecloth and place it over a bowl to catch the whey.
  2. Pour the curdled mixture into the cheesecloth lined colander and allow to drain. When the liquid has drained through, carefully, bring the corners of the cloth together to bring the curds together in a mass, drain for 10-20 minutes longer.
  3. When the curds have stopped dripping, give it a good squeeze to remove any further whey. Gently stir in the salt and redistribute any spices that may have shifted to the bottom.
  4. Shape the mass into a flat round or oval and firmly rewrap in the cheesecloth. Set the cheese on a drainable surface (like a sushi mat) and weigh it down with a heavy pot filled with water or a couple of cans. Let it stand undisturbed at room temperature for 2 hours.
  5. Remove the cheesecloth and gently reshape the cheese into an attractive log or oval.  Cover with clean cheesecloth and firmly wrap with plastic wrap.  Chill for 2 hours or preferably overnight to allow the paneer to solidify. Yield: about 10 oz.