Barley Risotto with Edamame and Artichokes

I’m not sure after this one I’ll ever use rice again for my risotto, I liked the consistency and mouth feel of the barley so much better.  I made it just as I would a rice risotto.  I started by sautéing a chopped shallot in a large pan with some extra virgin olive oil and, or, a quarter stick of butter.  Then after a few minutes, two chopped garlic cloves.  If you have an open bottle of white wine add a half a cup and cook until it is nearly absorbed, if not, use the juice from half a lemon.  Pour in some more oil and, or, another quarter stick of butter, melt, and pour in a cup of uncooked barley and stir around to coat.     

Time to add the liquid.  Along with the two and a half cups of water I like to add some vegetable or mushroom stock for flavor but it isn't critical.  Better Than Bullion is a great choice.  Turn up the heat, stir, and lower to a simmer once it reaches a boil.  It is best to stir occasionally for the thirty to forty five minutes it takes for the barley to reach the desired consistency.  This time around I added some edamame out of the pods from the frozen food section that I defrosted, a can of artichoke hearts I rinsed and chopped, some fresh chopped chives, lots of grated parmesan, and salt and pepper to taste.  However the combinations are endless, peas, scallions, sautéed mushrooms, asparagus, cooked bacon, and spinach to name a few.  I often browse epicurious.com for ideas, just search on risotto. 

Greek Wheatberry Salad

It was about two years ago I stumbled onto wheatberries and have been a fan ever since.  They’re as simple to make as pasta, incredibly versatile hot or cold, and really good for you.  For this Greek interpretation I boiled a cup of wheatberries for forty five minutes, drained, let cool, then combined with extra virgin olive oil, sliced cucumbers, tomatoes, and Kalamata olives along with some crumbled feta and salt and pepper to taste.  Try them hot with sautéed mushrooms, onions, and garlic, or as a main course with diced chicken, capers and lemon.  Did I mention the chew…love it.

Spice Rubbed Flank Steak

A tasty way to prepare a piece of meat or fish is to use a spice rub, and it couldn’t be any easier.  No matter what spices I use I always start with about a one to five mixture of salt to sugar depending on how much rub I need.  As I was only grilling a steak flank last night it worked out to about a half teaspoon of salt to one and a half tablespoons of sugar.  I was thinking Mexican so in addition I mixed in a tablespoon of chili powder and a few pinches of cayenne pepper.  I dusted both sides of the flank steak then rubbed it in with my hands making sure that the surface of the meat was completely covered with the spice mix.  That’s it, not even any need to prepare in advance.  I served the sliced steak with my favorite salsa verde and roasted cauliflower that I rubbed with some cumin powder, celery seed, and salt after tossing with a little bit of olive oil.  No need for the sugar on the veggies.  Happy Grillin’!

Asparagus Lemon Pesto

Asparagus means spring...and an asparagus, lemon pesto.  Using your Cuisinart start with a handful of pine nuts, blend, add kosher salt and a couple of garlic cloves, then blend again.  Cut off and discard the lower inch of your asparagus spears then remove the top third closest to the tips and save for later.  Chop the remaining lengths into one inch pieces and add them to the Cuisinart with some lemon zest.  Start the Cuisinart and add a slow drizzle of extra virgin olive oil into the top opening until you end up with a creamy, not coarse, consistency.  Add the juice from about a third of a lemon as well as a half a cup of grated parmesan, pulse, salt to taste, pulse, done.  While your pasta is cooking sauté the asparagus tips in a little bit of olive oil and toss together with your cooked pasta and pesto, garnish with some more grated parmesan before serving.  BTW, tried some whole wheat spaghetti noodles for this dish and they were really good…give ‘em a try.

Fennel, Potato, Arugula Salad

I’m a long time fennelholic, and I don’t consider it a problem at all.  I love it plain, roasted, braised, or most often in a salad.  To prepare I find it easiest to first cut away any fronds from the top of the bulb, slice in half the long way, peel away the course outer layer, then slice thinly.  This time I around I tossed it with some chopped arugula, left over roasted potato slices, and a lemon vinaigrette.  Most often however I simply serve it with some shaved parmesan, extra virgin olive oil, and kosher salt.  And as summer is not far off, it’s also great combined with a sliced plum.

Guacamole Chicken

Guacamole isn’t just for chips or nachos, as a condiment it makes for an easy way to change up your grilled chicken, pork, or steak.  I prefer my guacamole clean with chopped jalapeno, kosher salt, white pepper, and lime juice.  However, a few tablespoons of your favorite jarred salsa works in a pinch.  Last night I dusted my chicken thighs with chili powder and salt before grilling.  It doesn’t get any easier to avert a boring dinner when you aren’t up for making much of an effort. 

General Tso's Tofu

I have found that no matter how I’m going to prepare tofu it’s best to start by crisping it up first.  Remove the firm tofu from the package and let it drain for at least twenty minutes by simply standing it up on a plate so the water can run out.  Heat a little vegetable oil in a pan, slice your tofu, and sprinkle with salt and pepper.  When your oil is hot toss a few slices of tofu at a time in a bowl of flour knocking off any excess flour before frying.  Make sure you don’t crowd them in the pan as you want them golden brown on both sides, it should take about four or five minutes per side.  Once cooked set them on a paper bag to drain. 

Last night I sautéed some vegetables, added a jar of Trader Joe’s General Tso’s sauce, then when the sauce was hot I stirred in the cooked tofu, simmered for five minutes, and served with rice.  Black bean sauce is another favorite convenience item I buy locally.  The tofu is also great right out of the hot oil with chopped scallions and soy sauce or your favorite hot sauce.  Not sure I've ever had anything that's been fried in oil that I didn't like.

Quinoa with Tomatoes and Scallions

There’s a lot about Quinoa I really like, short cooking time, great texture, flavor, and super versatile…not to mention the fact that it’s super healthy.  You prepare it as you would rice but with one and a half cups of salted water to one cup of Quinoa.  Simply bring to a boil, turn down to a simmer and cover for fifteen minutes.  Last night I stirred in some chopped tomatoes and scallions at the end and let it sit for five minutes with the heat off before serving.  It’s endless what else would have worked, mushrooms, celery, bell peppers, pine nuts, olives, dried cranberries, mint, or feta…great opportunity to get creative…and use that can of palm hearts that’s been on the shelf of your pantry for years.

Mushroom Pesto

This is perfect for when you get the call saying, “we’ll be by in ten minutes for a glass of wine.”  Chop two garlic cloves with a dash of kosher salt in the Cuisinart before adding a small container of mushrooms, I like the baby bellas but white mushrooms are fine.  Also, I find it helps to chop the mushrooms first so they puree evenly.  While running the Cuisinart slowly pour a steady of stream of extra virgin olive oil into the mixture until you get a pesto consistency, not too runny.  Add some pepper, additional kosher salt, and either grated parmesan or pecorino to taste, pulse a couple of times, then cork your wine, you’re ready to go.

Roast Beets with Balsamic Fennel

I love roasting beets simply with a little olive oil and salt, but last night I got a little crazy and added some sautéed fennel and balsamic….really special.  After preheating the oven to 425 degrees cut the ends off of your beats, peel or cut away the skin with a paring knife, cube, then toss with a little olive oil and kosher salt.  Roasting takes about 45 minutes to an hour.  Twenty minutes before serving sauté a chopped fennel bulb until it’s soft and starting to brown around the edges.  Add a chopped garlic clove and a half cup of balsamic vinegar to the pan along with a couple tablespoons of sugar.  When the liquid is reduced by half and starting to get syrupy simply toss together with your roast beets.  If fennel isn’t your thing you could easily substitute an onion or use the balsamic reduction on it’s own.

Chicken Noodle Soup

Why buy canned soup when you can easily make a better and healthier soup for a lot less.  I always keep a jar of condensed Better Than Bouillon chicken stock on the door of the fridge so I don’t have to plan, you never know when you’re going to need a bowl of chicken soup. 

Start with the fresh vegetables, chop them up, and sauté in the bottom of a soup pot with a little bit of oil; Onions, celery, carrots, mushrooms, fennel, cabbage, whatever you like.  If you use arugula or escarole, or frozen corn or peas, you should add them to your soup at the end.  After ten minutes add your raw meat cut up into small pieces; Chicken, sausage, beef, pork, again, anything goes.  If you’re using leftover meat that’s already been cooked do not add it until the end. 

Add a couple of cups of water per portion of soup and figure about a teaspoon of stock for each cup of water.  Bring to a boil and immediately turn down to a simmer before adding your leafy or frozen vegetables, cooked meat, canned beans, or dry pasta.  For the pasta make sure you simmer long enough to cook through.  I broke a small handful of angel hair pasta into one inch pieces this time around.  This is also the point at which you scour the fridge for suitable leftovers, chop them up and throw them in, very satisfying.  Now all you need is some great bread…soups up.

Creamy Chicken Polenta

You know when you haven’t made something in a while and then when you do you say, “why don’t I make that more often?”  Polenta is one of those things, such a great comfort food.  In a large frying pan sauté an onion and some sliced mushrooms in a little bit of oil for a few minutes.  Slice your chicken breast into one to two inch chunks and brown them for a minute on each side in the pan with your vegetables.  Once browned add a jar of your favorite tomato sauce, I prefer Rao’s Marinara.  While your chicken mixture is simmering, in a small pot add a teaspoon of chicken stock to three cups of water, bring to a boil, add a cup of dry polenta, then turn down to simmer.  I find it definitely helps to stir the polenta often but it only takes a few minutes for it to reach oatmeal consistency.  At this point turn off the heat, add a one inch slab of butter, a generous amount of grated parmesan, and a little salt…stir then cover until you are ready to serve.  I know, “why don’t I make this more often?”