(From the week of 01/26/10)
Bulgur with Apricots and Almonds
Recipe From: Gourmet, December 2004,
1/3 cup sliced almonds (1 oz)
1 small onion, finely chopped (3/4 cup)
1 1/2 tablespoons olive oil
1 1/4 cups medium bulgur
1 1/3 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped dried apricots (2 oz)
1/2 tablespoon unsalted butter, cut into pieces
3 tablespoons coarsely chopped fresh flat-leaf parsley
1. Toast almonds in a dry small heavy skillet over moderate heat, stirring, until fragrant and pale golden, about 2 minutes.
2. Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring frequently, until softened and beginning to brown, about 8 minutes. Add bulgur and cook, stirring, 2 minutes.
3. Stir in water, salt, and pepper and simmer, covered, 5 minutes. Remove from heat, then add apricots and butter and stir until butter is melted. Let stand, covered, 5 minutes. Stir in parsley and almonds.
(From the week of 01/19/10)
Zesty Wheat Berry Black Bean Chili
Recipe from: Eating Well, March/April 2007
Makes 6 servings
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 large yellow bell pepper,chopped
5 cloves garlic, minced
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 15-ounce cans black beans, rinsed
2 14-ounce cans no-salt-added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce, minced (see Tip)
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups Cooked Wheat Berries, (recipe follows)
Juice of 1 lime
1 avocado, diced
1/2 cup chopped fresh cilantro
1. Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.
2. Stir in cooked wheat berries and heat through, about 5 minutes more. (If using frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir in lime juice. Garnish each bowl with avocado and cilantro.
(From the week of 01/12/10)
Crisp Orange Chicken Spring Rolls
Recipe from: From Body+Soul, April/May
Makes 12 Rolls
FOR THE SPRING ROLLS:
1 small fresh red chili pepper, minced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon cooking wine
3 tablespoons orange juice
1 tablespoon low-sodium soy sauce
1/2 pound skinless chicken breast, sliced into thin strips
1 tablespoon canola oil
1 large apple, peeled, cored, and cut into thin strips
4 green onions, green part only, cut into short, thin slivers
1 small red bell pepper, seeded and cut into thin strips
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons sesame oil
12 8-inch round dried rice-paper wrappers
1 head Boston or Bibb lettuce, leaves separated and washed
FOR THE SWEET-AND-SOUR CHILI SAUCE:
1 stalk lemongrass
1 fresh red chili, seeded and minced
2 teaspoons brown sugar
3 tablespoons fish sauce
1/4 cup fresh lime juice
1. Combine chili pepper, garlic, ginger, wine, orange juice, and soy sauce in a medium bowl. Add chicken and toss to coat. Cover and marinate for 15 minutes. Drain excess liquid.
2. In a small pan, heat canola oil and sauté chicken until light brown outside and no longer pink inside, about 2 minutes. Combine apple, green onions, bell pepper, rice vinegar, and sesame oil in a medium bowl; toss to coat. Mix in cooked chicken.
3. Fill a medium bowl with warm water. Dip one of the wrappers in the water for 15 seconds, or until softened. Carefully transfer it to a dry work surface.
4. Arrange 2 to 3 tablespoons of the filling in an even horizontal mound just below the center of the wrapper. Roll up the rice paper to form a tight cylinder, folding in the sides about halfway. Assemble the remaining spring rolls the same way.
5. Coat the large baking sheet with cooking oil. Arrange spring rolls in a single layer, leaving a little space between them. Brush rolls with oil. Broil the rolls until lightly browned and crisp, 8 to 10 minutes; check frequently to avoid burning. Use a spatula to turn the rolls over and continue to broil another 8 to 10 minutes. Serve each roll wrapped in lettuce leaf, with Sweet and Sour Chili Sauce (see instructions below).
To make the sauce, remove tough outer layers and green parts of lemongrass. Mince tender base stalk. Combine ingredients in bowl. Cover and chill. Keeps up to three
(From the week of 01/05/10)
Barley and Lentil Soup with Swiss Chard
Recipe from: Bon Appétit, February 2005
1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill
Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sauté until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.