Going with the Grain

Half the grains grown around the world are harvested for consumption; they are a food staple for about half of the world's population. Not only for human consumption, grains are also for the production of animal feed and industrial products like biodiesel. Nutritionally, grains are important because they are a good source of carbohydrates and vitamins. They can grow and thrive under extreme weather climates, regardless the of the condition of soil and may be stored for long periods of time. Some ancient civilizations even considered grains as wages or as a form of currency. Grains have gone from staple, to health food to a culinary ingredient must have. Especially with the superfood frenzy.  

This cookbook breaks down each grain featured with useful information, health benefits, pronunciation, guide to shopping, cooking, and tasting. Four chapters, Break the Fast, Let's do Lunch!, What's for Dinner? and Sweet Nothings contain a wide variety of delicious recipes. The Apricot & Raisin Oat Bars, Three Grain Pilaf with Chicken, Quinoa-Stuffed Eggplants, Quinoa & Beet Burgers, Broiled Shrimp with Crisp-Fried Red Rice, Barley & Lima Beans with Chorizo, Farro & Cranberry Bean Soup are all tempting! 

Squash, Kale & Farro Stew

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Serves 6    Prep Time: 30 mins    Cook Time: 55 mins

1 dense-fleshed squash, such as kabocha or butternut

2 tablespoons vegetable oil

1 onion, finely chopped

2 teaspoons dried oregano

2 garlic cloves, finely sliced

1 (14 1/2 ounce) can diced tomatoes

3 cups vegetable stock

3/4 cup quick-cooking farro, rinsed

4 cups sliced kale

1 (15 ounce) can of chickpeas, drained and rinsed

1/3 cup chopped fresh cilantro

juice of 1 lime

salt and pepper, to taste

1. Cut the squash into quarters, peel, and seed. Cut the flesh into large cubes (you need about 4 cups).

2. Heat the oil in a Dutch oven or heavy saucepan. Add the onion and sauté over medium heat for 5 minutes, until translucent. Add the oregano and garlic and sauté for 2 minutes. 

3. Add the squash and cook, covered, for 10 minutes.

4. Add the tomatoes, stock, and farro, cover, and bring to a boil. Reduce the heat to a gentle simmer and cook for 20 minutes, stirring occasionally.

5. Add the kale and chickpeas. Cook for an additional 15 minutes, or until the kale is just tender.

6. Season with salt and pepper. Stir in the cilantro and lime juice just before serving.

Hero Tips: Use quick-cooking farro (farro dicocco) so you can add it straight to the casserole without soaking or recooking, or follow package directions to use regular farro. It may seem like a lit of stock, but once you add the farro, most of it will be absorbed, resulting in a stew with just the right amount of liquid.

Hope everyone has been having a good week so far. - JD 

Coconut ~ more than 60 recipes

It has been awhile since I posted about a cookbook. After picking up this book for a bargain, $2.00 and the first signs of winter, a scattering of snow over the past two days, have made an appearance I thought this should convey some comfort. The word coconut and the sight of coconut, as with most people, conjures a tropical feel however it can have a wintery one too, as it can mimic freshly fallen snow.  

There is no introduction in this cookbook; may be because it pertains to the use of one familiar ingredient in each recipe. Therefore it seems straight forward. This cookbook does offer a quick multitude of recipes through out it's chapters. Starting at breakfasts and ending with desserts. There are a few good recipes although the recipes involving cakes always seem to use a ready made cake mix, rather than creating from scratch, within it's recipe. That is my only issue with this cookbook. Regardless, it is a minor bump in a near reasonably full cookbook. There are quite a few sweet coconut recipes and almost an equal amount of savoury coconut recipes too. 

Most of the recipes are easy and quick. I will spare sharing any recipes using pumpkin and will share this comforting recipe for a stew. 

Chickpea and Orange Squash Stew

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1 teaspoon coconut oil

3/4 cup chopped onion

1/2 to 1 jalapeño pepper, seeded and minced

1 (1/2-inch) piece fresh ginger, peeled and minced

1 clove garlic, minced

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 cup cubed peeled butternut squash or sweet potato 

1 cup canned chickpeas, rinsed and drained

1/2 cup water

2 teaspoons soy sauce

1 cup unsweetened canned coconut milk

juice of 1 lime

1/4 cup chopped fresh cilantro

Spinach leaves, optional 

1. Heat oil in a medium saucepan over medium-low heat. Add onion, jalapeño pepper, ginger and garlic; cook and stir 2 to 3 minutes or until onion is translucent. Add cumin and coriander; cook and stir 1 minute.

2. Add squash, chickpeas, water and soy sauce to saucepan. Bring to a boil. Reduce heat; simmer 15 minutes or until squash is tender. Add coconut milk; cook and stir 2 to 3 minutes or until heated through. Stir in lime juice and cilantro. Garnish with spinach. 

The Astrological Cookbook

Here we are half way through the first month of 2015 and people are making healthy choices and decisions that will last throughout the whole year. Which implies that the food we eat may give us balance towards our inner well being, our minds and sometimes our spirit. Therefore making the old adage "You are what you eat", verifiably true.  

The Astrological Cookbook offers a culinary guide to celestial harmony for every sign of the zodiac. Many special recipes and specific spices associated with each sign reiterate the harmonious balance between food and body. According to the author many of those recipes have been passed down through the years and some created using age-old astrological principles. We know food nourishes our physical bodies however this cookbook suggests that our desire or need to be in harmony with the universe and with those around us, including ourselves, are through our culinary choices. 

To pick one recipe from this cookbook is hard considering that they are put together for each individual sign. That being said there are some universal recipes like Ham Casserole, Pork Tenderloin, Stuffed Red Peppers, Cauliflower au Gratin, Lima Bean Soup, Meat Loaf, Lamb Pot Roast, Stuffed Eggplants, Potato Soup and Risotto ai Funghi. That could please any astrological sign, consequently at the cookbooks defeat.  

I wanted to share the Summer Squash Casserole recipe and even though we are in our winter months here in E-town I am sure you can swap the summer squash for winter squash instead. Regardless the idea of summer squash gives us something to look forward to. 

Summer Squash Casserole

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2 summer squash

1 tablespoon butter or margarine

4 tablespoons cream

2 tablespoon minced ham

dry roaster sunflower seeds or cashews

Peel the summer squash. Cut into small pieces and cook for 20 minutes in boiling salted water. Drain, mash and add the butter, cream and minced ham. Remove to utility dish. Sprinkle top with the dry roasted sunflower seeds or cashews. Bake at 350ºF until the top is brown. Serves 4. 

Since we are still in Capricorn I will include the recipe for Beet Soup.

Beet Soup
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1 can beets
1/2 cup water
1 cup chicken bouillon
2 cups milk
1/4 teaspoon salt
celery salt
whipped cream
finely minced parsley

Mince beets fine, reserving juice. Add water to the juice. Simmer the beets and liquid 10 minutes. Strain. Add the chicken bouillon, milk and salt. Dust with celery salt. Add whipped cream to the top of each serving. Sprinkle with minced parsley. Serves 4.

Enjoy! - JD