Mixed Grains with Kale and Apple

Welcome to dinner at my house.

This is pretty much what I eat most of the time... or at least a variation of it.

I absolutely love dishes that are packed with hearty grains, delicious greens, and sweet fruit.  If it were up to me, those types of foods would be the ones served in fast food restaurants, school cafeterias, and tons of dinner tables worldwide.  We gotta show people that healthy can taste good!

For real though, sometimes I wonder why simple salads, like the recipe I'm sharing today, aren't made more often.  I mean, it's not like they're complicated dishes to make.  I'm no master cook, and I threw this together pretty easily.  All you gotta do is toss some grains on the stovetop, cut up some apples, and then saute it all together with some kale.  My desserts are harder to make!

And do not tell me that people are hesistent to make this sort of thing because they think it won't taste good.  Oh, please.

Grains = delicious.  Apples = awesome.  Kale = even better.  So, c'mon, what on Earth leads one to believe that all of that combined is anything short of fantastic?

Answer = nothing.

Mixed Grains with Kale and Apple
Salad:

• 1/2 cup red quinoa
• 1/2 cup pearled barley
• 1 medium onion
• 1-2 tbsp olive oil
• 2 apples
• 6 (packed) cups kale, washed and cut into bite size pieces
• 1/4 cup dried cranberries

Dressing:

• 3 tbsp olive oil
• 1 1/2 tbsp apple cider vinegar
• 1/2 tsp honey
• salt + pepper, to taste

Place quinoa in rice cooker along with 1 cup water and let cook until ready.  Repeat process with barley.  If you don't have a rice cooker, cook according to package directions, using same amount of water and quinoa/barley.  Cut onion into thin slices.  Saute with olive oil over medium heat for 5-7 minutes, until soft.  Add kale and apples and saute for another 10 minutes, until kale is wilted.  Mix in cranberries and grains and heat until warmed.

Make dressing my combining all ingredients in a small container, and shaking or mixing until very well combined.  Toss salad with desired amount of dressing (I used about half).  Serve warm.  Makes 4-6 servings as an appetizer, or 3-4 as a main dish.

If you still don't have faith in this dish, then all I can tell you is try it.  You will change your mind.  And if you don't, well, then I've got nothing to say to you.

Revisited Recipe of the Day:

Grilled Peach and Sausage Salad

Israeli Couscous with Brussel Sprouts and Cranberries

I honestly never thought I'd like brussel sprouts.

Like, ever.

At least, not truly like them.  I guess I could see them as something that I eat occasionally because they're good for me, but never really enjoy.  That seemed possible in my book.  But completely falling in love with brussel sprouts?  That sounded crazy.

And yet, I did it.

Brussel sprouts are now part of the weekly dinner menu at my house.  And with good reason, too.  They're so yummy!

At least, when done right.  When down wrong, I'm sure they can get pretty nasty.

There's no need to fear though, I braved a dark night and took some sort of icky photos in order to present you with this awesome brussel sprout dish.  It's sweet and salty and delicious and pretty additiong.

Let's just say you may never have to be told to finish you're veggies again!

Isreali Couscous with Brussel Sprouts and Cranberries - inspired by this recipe
(make 4 main dish size servings)

• 2 pounds brussel sprouts, tips cut off, discolored leaves removed and sliced in half
• 2 tbsp olive oil
• Salt
• 2/3 cup dried cranberries
• Optional: 1/3 cup roasted hazelnuts (I did not use because of allergies, but I imagine it would taste delicious)
• 2 cups cooked isreali couscous
• 2 tbsp maple syrup, or more to taste
• 2 tbsp balsamic vineger, or more to taste

Set oven to broil.  Saute brussel sprouts with oil and salt for about 2 minutes.  Then, add to baking sheet with cranberries and broil for approximately 3 minutes or until the tops of the brussel sprouts start to brown and the bottoms carmalize.  Remove pan from oven and let cool slighty while you reheat the israeli couscous (if cold).  In a large bowl, toss brussel sprouts, cranberries, optional hazelnuts, and couscous.  Drizzle on maple syrup and balsamic vinegar and evenly distribute.  Season with salt and pepper and serve while still warm.  Enjoy!

While this delicious dish would be a great post for any day, I chose to post it today because it matches this weeks meatless monday theme of Israeli Couscous.  And boy, is it a great thing have on a meatless day.  I swear, nothing will be missed.  Actually, that's not true.  You'll probably miss the brussel sprouts once they've all been devoured!

To check out other delicious israeli couscous dishes, head over here, and, don't forget, brussel sprouts are nothing to fear.  Do yourself a favor and make some TODAY.

Revisited Recipe of the Day:

Barley, Farro, and Preserved Lemon Salad

Minty Tabbouleh

I'm one of those people who can spend hours in various stores, just roaming through the aisles.  I'm sure I annoy the heck out of the owners, seeing as I rarely buy more than a few items, but I just love looking.

There's something so cool about all the unique items that can be found in those tiny shops that most peoples eyes just skip over.

My favorite stores are the ones that sell useless knick-knacks and exotic food items.  I bet I could live in those shops and never get bored.

Anyway, it was when I was wandering through one of those food stores that I picked up some coarse Bulgar.  Not the most exotic of foods, I suppose, but definitely a wonderful ingredient.

And wonderful it was.  I used it first to make tabbouleh, and I was not disappointed.

Minty Tabbouleh - original recipe can be found here
(makes around 8 side dish size servings)

Ingredients:

• 1 cup coarse Bulgar
• 2 cups boiling water
• 2 lemons, juiced
• 1/4 cup olive oil
• 1 1/2 tsp salt
• 1 bunch green onions
• 1 bunch parsley
• 1 bunch mint
• 2 cups cherry tomatoes, halved
• 1/4 red wine vinegar
• 1 tbsp soy sauce
• Salt and pepper to taste

Put bulgar in a large bowl, pour in boiling water, and add juice from lemons, olive oil, and 1 1/2 tsp salt.  Stir, then let stand for around 1/2 hour.  Add green onions, parsley, mint, and tomatoes.  Mix well.  Add in the red wine vinegar and soy sauce, then season with salt and pepper.  Mix again and serve, or refrigerate and cover until serving time.

Not only does this tabbouleh make a great dinner, it is also amazing as leftovers.

I swear I liked it ever more the second day when I was enjoying it for lunch.  I'm sure I would have happily eaten for dinner that day too, except that there was none left to eat.

I guess I wasn't the only one to like the dish.

Of course, that's not a problem.

When a dish is so easy and so delicious, I'm sure it's something I'll be making a lot.

Revisited Recipe of the Day:

5 Ways to use Celery

Barley Shrimp Salad

This past summer has been full of salads at my house.

But not boring salads.  Of course not.

The only salads coming out of my kitchen, are unique, complex, and totally delicious ones.  Then again, If I made anything else, my family would probably have ordered takeout.

Let's just say that they're not salad people.

Don't worry, though.  I think that after this dish, I may have changed their minds.

With barley, fresh corn, shrimp, and a super yummy and light dressing, this Barley and Shrimp salad tastes good enough to make anyone eating it forget that it's healthy. 

Now that's impressive.

Barley Shrimp Salad - recipe inspired by this one
(serves 4)

• 1 cup pearl barley
• 1/2 tsp lime zest
• 1/4 cup lime juice
• 1 tbsp olive oil
• 1/4 tsp salt
• 1 pound cooked shrimp
• 1 mango, pitted and cut into 1/2 inch cubes
• 1/2 cup basil, chopped
• 4 ears of cooked fresh corn, kernels removed
• 1 red bell pepper, cut into 1/2 inch pieces

Cook barley as directed on package.  In a small bowl, make dressing by combining lime zest, lime juice, olive oil, and salt.  Then, in a large bowl combine together cooked barley, shrimp, mango, basil, corn, and red pepper.  Toss with dressing.  Serve salad over a bed of greens, or alone in a bowl.

I know that some people associate the world "salad" with tasteless greens and/or vegetables coated in dressing.  Anyone who does that, you need, need, need to make this now.

I swear it will change your view on salads forever.  No more will they be something to avoid, but rather a dish to look forward to.  Believe me, when done right, a salad can be just as good any burger.

This particular salad is also perfect for summer, as it requires absolutely no oven at all.  Because the least thing anyone wants during 90% humidity is something more heating up the house.

So there you go, yet another reason to make this.  It's almost like you have no choice.

Enjoy!

Revisited Recipe of the Day:

Greek Pasta Salad

Barley, Farro, and Preserved Lemon Salad

This is not the salad you're used to.  It's not lettuce, spinach, and all those other bland greens (which I actually like most of the time)

No, this salad is truly something special.

It's wholesome, packed with fresh ingredients, and even packs in a bit of a crunch.

Why yes, this salad is as good as it sounds.

Let's skip to the recipe, shall we?

Barley, Farro, and Preserved Lemon Salad
(when I made this i didn't really measure anything out, so there won't be any specific amounts in the recipe)

• Cooked Barley
• Cooked Farro
• Preserved Lemon
• Scallions
• Red Peppers
• Canned White Cannellini Beans
• Olive Oil

This has seriously the easiest preparation ever,  Just throw everything into a bowl and eat it!  See?  No room for mistakes AT ALL.

And, as a bonus, this salad is quite pretty. Don't cha think?