You Can Lead a Girl to the Whole Foods Bulk Bin, but You Can't Make Her Cook All Those Bags of Grains She Bought . . .

As I've mentioned before, I'm a teacher in real life, and my mornings and evenings have no real "down time."  Here's an example of my weekday schedule:

 

Morning

 

5:00 am:  Wake up and get ready

5:30 am:  Wake the 3 kids, and get them washed up and wrangled into the car

5:45 am: Pile into the car with kids for the 40-minute commute to our respective schools

 

Evening

 

4:00 pm: Head home from school

4:40 pm: Homework time while I get dinner on the table

5:00 pm:  Dinner

5:30 to 6:30 pm: A random hour that gets wasted before I realize how late it got

6:30- 7:00 pm: Bath, book and bedtime for my littlest guy

7:00-8:00 pm:  Bath, books, bedtime for my big kids

8:05 pm: Passing-out-on-the-couch-time for me

 

 

So you can imagine how I love a snow day.  To me, a snow day is like a gift you open in your pajamas; I don't get dressed and I try to use the time to do the little projects I always put off.  

 

 

 

So when this month's "Snowpocalypse" hit, I pulled out all the bags of grains I bought months ago.   I collected them with the best of intentions but never used them because they take too long to cook in time for a weekday dinner.  A few days earlier I was disgusted with myself as I bought 6 packages of "Ready Rice" at $2.00 each, knowing damn well I had about 10 pounds of all manner of rice lurking in the deep dark recesses of my pantry.  So when I was blessed with a snowday this Friday, I planned a morning of making up packs of rice and other grains for the freezer.



 

(I also pre-cooked a lot of the dried beans I've been hoarding.  The process is the same:  soak overnight, cook until about 5-10 minutes shy of perfection, then freeze.  The only difference is that most people, myself included, add some of the cooking liquid to the freezer bag before sealing it up)

 

There is no real "recipe" to pre-cooking rice and grains and then freezing them, but I thought I'd post it just to show how a lazy morning spent in the kitchen can make it much easier for you to add healthy whole grains to your diet. It is also a fraction of the cost of packaged cooked rice at the store.

 

Step one: prepare your grains as you normally would, but "undercook" them by about 5 minutes.  For today's monster batch I made quinoa, barley, wheat berries, jasmine rice, Spanish rice, bulgar wheat, and a rice mix I threw together of wild rice, brown rice and forbidden rice.

 

 



 

 

 Step two: Spread cooked grains out in cookie sheets and/or baking dishes and cool until lukewarm.

 

 

Step three: portion out grains into freezer bags.  I did 1-cup portions.  I use a Foodsaver and the special bags for this.  Lots of people just use regular Zip-loc freezer bags.  Whatever you use, make sure you are getting all the air out, and flattening the contents as much as possible before freezing.

 

 

 

Step four: Freeze bags for up to 3 months.  When you're ready to use them, cut a small slit on both sides of the top on each bag and microwave for 90 seconds.  If your grains are a little "mushy" for your taste, try undercooking them a bit more next time before freezing them.

 

Read more »

Rice Pie to Die For (yeah, yeah, that's an exaggeration. It's pretty darn good, though!)

I love potluck parties.  I love the idea of them, anyway . . . everyone brings their best dish and guests happily gorge on plastic plates heaped with the craziest combinations of food.  In reality, it seems like everyone brings some variation of meatballs in Crock-pots followed by "cheesy potatoes" which are almost always prepared with ham.  For me, a potluck often leads to disappointment.  I rarely eat anything I haven't made myself since most everything has meat as a major or minor ingredient.  And very few of my family and friends are adventurous enough to eat a whole serving plate of my seitan-based offering.  So I often find myself making a desert or two and then a vegetarian dish that is made with recognizable ingredients for my meat-loving loved ones.

Rice pie is a favorite dish of mine to bring to gatherings.  It's simple and can have endless variations depending on what you add to the mix.  I like it best plain and simple (as pictured).  This is a perfect dish for get-togethers because it travels well and is really best (in my opinion) when it's room temperature.  As an added bonus, it costs next to nothing to make and if you have leftover cooked rice you can use that instead (two cups should do it). I've made this with all kinds of rice, but like using white rice the best.   

1 cup long-grain white rice
2 tablespoons butter
3/4 cup ricotta, strained
1/2 cup parmesan, grated
1 egg
1/2 cup milk

Salt and freshly ground black pepper

Pie crust, unbaked

 

 

1.  Preheat oven to 450º.  Bring 3 cups of water to boil and add 1 tablespoon salt.  Add rice and cook in boiling water for 12 minutes, then strain, and place in large bowl.  Add 2 tablespoons butter, a bit at a time, then stir in ricotta and parmesan.   Add remaining ingredients; stir.

2.  Fill pie crust with rice mixture.   Bake in the oven for 40 minutes.  Cool to room temperature before slicing and serving. 

 

Read more »

Snow Day Soup

 

 

 

This first snow storm of this year came just after Christmas.  There are two big windows in my kitchen which overlook the back yard and I stood for a long time, marvelling at both the beauty of the falling snow and at my complete and utter laziness.  I had not put away any of the patio furniture or covered the sandboxes or even (it's true) emptied the little plastic play pool from this summer.  As I watched the snow blanket my eyesore of a back yard I smirked a little knowing that my slackitude would at least be hidden from view for a few days. 

 

There is something about a snowfall and still being in my pajamas at two in the afternoon which makes my thoughts turn to soup.  How beautiful is it that I can put everything in a pot, heat it up, and be stuffing my face in under 15 minutes?    This soup was warm and cozy and just the thing to fill me up before I got all snuggly on the couch and fell asleep to "Love, Actually."   

 

 

 

1 can black-eyed peas, UNdrained
1 can creamed corn
1 cup vegetable stock
1 tablespoon nutritional yeast flakes (I get this in bulk at Whole Foods)
1 teaspoon minced garlic
1 teaspoon (more or less to taste) diced hot peppers
 ¾ cup heavy cream
½ cup cooked rice
Salt and pepper to taste
 
1.  Add all ingredients up through the peppers to a pot and bring to a slow simmer over medium-low heat.
2.  When it starts to simmer, add cream and rice until heated through.
3.  Season with salt and pepper to taste.
 

Read more »

Stuffed Pumpkins with Grains and "Chicken"

My friend, Michele, is my favorite guinea pig when I try out a new recipe. Not only is she guaranteed to try everything, she also washes every dish. Who could ask for more?



She came over for this little pumpkin experiment. I'm working on ideas for Thanksgiving and I thought the flavors and presentation would make this a beautiful side dish.



Stuffed Pumpkins with Grains and "Chicken"

4 small pumpkins
1 quart Imagine No-Chicken Broth
1 tablespoon Earth Balance
¼ cup long-grain brown rice
¼ cup forbidden rice
½ cup wheat berries
¼ teaspoon nutmeg
½ pound ground Match "Chicken" meat
½ cup dried cranberries (optional)
½ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon coarsley-ground black pepper
Salt to taste



1. Cut pumpkin tops off and scoop out the seeds (save those seeds! Roast them later!). Place pumpkins face-down in a baking dish. Add ½" of water to dish. Bake at 450º until you can pierce the skin with a fork (about 45 minutes to an hour).

2. Scoop flesh out of shells with a spoon (make sure to reserve the shells; you'll be using them as serving dishes). Put cooked pumpkin in a food processor and pulse until it is the consistency of a thick purée. Keep shells warm and set aside 1 cup of the purée until the rest of the recipe is prepared (go ahead and freeze the rest of the purée if you have more than a cup to use another time).

3. In a small pot, warm broth over low heat.

4. In a large skillet, melt the Earth's Balance over medium heat, then add the rice and barley and toast for 3 to 4 minutes, stirring occasionally. Season the grains with the nutmeg and stir in half of the warm broth. Cook until broth bubbles, about 5 minutes.

5. Meanwhile, cook the Match "chicken" in a little olive oil over medium-high heat. Season with cinnamon, ginger and pepper as it cooks. Add the cranberries if using, and stir until heated through. Set aside.

6. Stir remaining broth into the grains, ½ cup at a time, allowing the broth to be absorbed before adding more. Cook until the barley is tender, about 18 minutes.

7. When grains are tender, stir in the pumpkin. Cook over medium heat until just heated through, about 1 minute more. Add the cooked Match "chicken" and mix well. Taste and adjust seasoning and add salt if needed. Scoop mixture into warm pumpkin shells and serve.

Read more »

Mushroom and Wild Rice Tarts with Truffle Oil-Infused Crust

I am getting sassy in the kitchen, People! Time was mixing flour and rolling it out into some pie-shaped configuration was the stuff of nightmares for me. No longer! This entire meal was built around the following thought: What would happen if I used this ridiculously over-priced white truffle oil in a pie crust?



This tart was creamy and warm and using the truffle oil made me feel like a real foodie type. I made this recipe up as I putzed along, but wrote down what I was doing as I went. Hopefully you can recreate it, because it was too good to be vegan!



Mushroom and Wild Rice Tarts with Truffle Oil-Infused Crust

3 cups prepared rice (I like to use wild rice or Wehani rice, prepared in vegetable broth)
1 cup cold mushroom gravy (recipe follows)
6 button portobello mushrooms, sliced
1 cup leeks, chopped
1 tablespoon Italian seasoning
1 tablespoon garlic
Olive oil
Smoked paprika
Parsley for garnish
Truffle Oil-Infused Crust, unbaked (recipe follows)



1. Preheat oven to 350º.
2. Sauté vegetables in a little oil until they just start to get tender.
3. Add all of the ingredients up through the garlic into a large bowl and mix well.
4. Put mixture into 6 prepared (but uncooked) tart crusts. I had exactly enough of the mixture for 6 (4") tarts.
5. Sprinkle tarts with a little smoked paprika, and bake in pre-heated oven for 30 minutes, or until hot and the crust begins to brown up.
6. Remove from tart pan and garnish with parsley.

Mushroom Gravy (Cheater's Version)



1 container Imagine Creamy Portobello Mushroom Soup
2 tablespoons white, unbleached flour
2 tablespoons Earth Balance
1 heaping tablespoon nutritional yeast
¾ tablespoon garlic powder
¾ tablespoon onion powder
1 tablespoon soy sauce
Sea salt and freshly ground black pepper to taste

1. Melt Earth Balance over medium-high heat and add flour. Stir until flour gets fragrant and begins to brown. Slowly add soup, little bits at a time, whisking well during each addition to break up the flour.
2. Continue whisking until all the soup is added. Bring to boil.
3. Add all remaining ingredients, mixing well, then lower heat to simmer, whisking until thick and creamy.

Spelt Pie or Tart Crust for a Savory Main Dish
This recipe will make 2 (9") pie crusts or 6 (4") tart crusts.

2 cups spelt flour
1 cup unbleached white flour
½ teaspoon sea salt
1 teaspoon white truffle oil
½ cup olive oil
¾ cup unsweetened almond milk, very cold



1. Combine flour and salt in a food processor; pulse a couple times to mix well.
2. In a separate bowl, whisk together oils and milk. Drizzle mixture into the food processor and pulse 6 to 8 times, until the dough resembles coarse chunks (don't work it too much or it will be tough. If you can squeeze some together and it holds its shape it's done). If the dough doesn't hold together, add a little more milk and pulse again.
3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 6 equal balls (for small tarts; if making pie, shape into 2 equal balls).
4. Roll each ball out and carefully fit dough to tart pans or pie plate. Let rest a few minutes, allowing it to come to room temperature, before you add a savory filling.

Read more »

Spicy Tofu Stir-Fry, Coming Right Up!

Spicy Tofu Stir Fry.



I had a nice surprise today when my friend and business partner was able to stop by for a working lunch. I made us a quick stir-fry, using veggies I had on hand and one of my favorite ready-made products: Tree of Life’s Smoked Tofu.



I love this product because it’s delicious, has a truly “meaty” texture to it, and is incredibly convenient. I often bring along a package when we’re headed to the zoo or park or somewhere where I know vegan-friendly protein sources will be non-existent. My husband brought three packs with him when he and the kids went camping, too.





Locally, I can only get it at Dale’s Natural Foods in Flint, Michigan so I always buy four or five at a time (they last quite a while in your refrigerator).


Spicy Tofu Wrap with Daiya and veggies

Usually I eat it cold in wraps. Today my friend felt like a stir-fry, so I was happy to accommodate. The tofu held up beautifully and the spices made my job almost non-existent. If you’ve always “hated” tofu, or if you’re afraid to try it, this product might pleasantly surprise you. Below is the “recipe” for my stir-fry. It's pretty much a no-brainer when the main ingredient is this good!



Spicy Tofu Stir-Fry for Two

1 package Tree of Life Spicy Smoked Tofu, cut into cubes
2 small shallots, sliced
3 small portobello mushrooms, sliced
2 nice-sized broccoli florets, chunked
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons olive oil
½ cup Imagine Low-Sodium Vegetable Broth
Salt and freshly-ground black pepper to taste
1 tablespoon sesame seeds
2 cups prepared jasmine rice

1. Heat oil in a skillet and add shallots, mushrooms, garlic and red pepper flakes. Sauté until mushrooms start to carmelize, then add broccoli.

2. Stir-fry vegetables for about two minutes, then add broth. Scrape the bottom of the skillet to incorporate any brown bits of mushrooms or shallots.

3. Add the tofu and gently stir-fry until tofu is heated through and the broth has reduced down. Add salt and pepper to taste. Serve over prepared jasmine rice and sprinkle each plateful with sesame seeds.

Read more »

Sweet Potato Stew for When You’re Feeling Blue

I’ve had a crappy week. I’ve been sick, I’ve had family issues, my career is sort of sucking right now, and to top it all off, it’s raining today. I have not felt like cooking at all, either. It's just been a funk, filled with Diet Coke and handfuls of trail mix. But a girl's gotta eat, right?

I've been known to medicate with food. In the past, I thought a lot of “medicine” was the way to cure what ails you. Now when I medicate with food, it’s mostly through cooking and savoring a small serving of something special.

Today’s stew was just the thing for a dreary afternoon pity-party. It was easy and thrown together with things I had in the pantry and refrigerator. The whole house smells like sweet potato pie. I had lunch with all my menfolk surrounding me. My husband asked for seconds, which always flatters and makes me happy. My tummy’s full, I feel better and I’m off to take a nap.


Sweet Potato Stew

1 carton Imagine Organic Creamy Sweet Potato Soup
½ tablespoon Berbere' Spice Mix*
½ tablespoon minced garlic (I used minced garlic packed in olive oil)
1 tablespoon nutritional yeast flakes (or Parmesan cheese)
1½ cups cooked grains (I used a brown and wild rice blend)
1 head of pre-steamed broccoli, chopped
Sea salt and coarsely ground black pepper to taste
Red pepper flakes, for garnish

1. Heat all ingredients in a soup pot over medium heat. When soup begin to boil reduce heat to low and simmer for a few minutes more, until the grains absorb some of the liquid and the stew thickens.

2. Sprinkle a little bit of red pepper flakes over each bowl and serve with some good bread. We ate my latest experiment, made with leftover cashew cheese in the dough (posted here).

*I’ve been using this in everything! I made one batch and put it in a small canning jar in the cupboard.

Read more »