Here are just a few recipes to start...
Wheatberry salad - Ina Garden recipe
Ingredients
1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 green onions, minced, white and green parts (don't roast these onions...use to sprinkle on finished dish)
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper
Directions
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
Giada’s Farro Salad (Farro is an ancient Biblical Grain)
Ingredients
10 ounces farro (about 1 1/2 cups)
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1/2 cup pitted black olives
1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
3 ounces Parmesan, crumbled (about 3/4 cup)
1 small bunch chives, snipped (about 1/4 cup)
1/4 cup sherry vinegar or red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
Directions
In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.
Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans.
Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve
Baked Talipia w/garlic and lemon- (Your whole family will love this!) Serve with a my recipe for "Roasted vegetable Cous Cous salad."
Ingredients:
Frozen or fresh Talipia (2 pieces for adults or 1 piece for children)
Butter (don't worry it take just a little bit)
2 Fresh Lemons (No imitation lemon juice...remember in order for you to stick to your diet you MUST use real good ingredients don't skimp on flavor)
Kosher Salt
Pepper
Dried Parsley or Dill (either is great)
Directions:
Pre-heat oven to 350 degrees
Take a large sheet or cookie sheet and spray with non-stick spray. Rinse Talipa and be sure to dry it with paper towel. Place on cooking tray/sheet.
Spray or brush fish pieces lightly with olive oil, or if you don't have any olive oil, spray with the non-stick spray, it is simply cooking oil.
Sprinkle with Kosher salt and pepper both side of fish pieces.
Cut first lemon and squeeze lemon juice on each piece of fish.
Use a teaspoon and take the back side of it and use it to scoop out your cold butter, which will insure that you don't use too much butter. Whatever is gathered on the back of the teaspoon place on each fish piece.
Now....cut the remaining lemon in to thin round slices...take a piece of lemon for each piece of fish and place on each. If you don't have enough lemon...cut another lemon.
Sprinkle with Garlic Salt and Dried Parsley or Dill over each piece.
Place in 350 dgree oven for 25 to 30 minutes depending on how your oven heats. You don't have to turn or "flip" over the fish, it will cook very evenly.
Roasted Vegetables w/Couscous
Ingredients:
1 Red and Green Bell Pepper
2 small Zucchini or 1/2 of an Eggplant
2 Yellow Squash
Handful of Fresh Whole Green Beans
Whole Cloves of Garlic
Red Onion
Olive Oil
3 green onions sliced small....save to garnish when dish is finished.
Kosher Salt
Pepper
Directions:
Pre-heat Oven to 375 degrees
Cut all vegetables (except green beans) into large chunks
Leave Garlic whole
Spread all cut vegetables out on a cookie sheet/or large flat pan.
Sprinkle with Kosher Salt and Pepper and Olive Oil.
Mix them all up so that the seasoning and Olive Oil coat all sides, but be sure not to add any more oil.
Now....spread them back out "flat" on the cooking sheet, so they aren't piled up together and will roast rather than steam. You want them to actually get some color on them.
Place in oven and roast for around 35 minutes. They also won't need to be turned or flipped. Just leave the oven to do it's work! Now...when time is up...take out of oven they should appear "roasted" some little bits of brown...."is a good thing." Now sit aside and let cool.
Buy at any grocery store a box of Near East Couscous parmesean flavor...(prepare according to box directions...it only takes 5 minutes to cook. When done...let it cool....be sure to fluff it with a fork...not a spoon. Pour in large serving bowl and then mix in the roasted vegetables. Make a lite dressing of a little olive oil and lemon juice and pour over mixed vegetables and couscous and mix together serve with Talipa and this delicious dinner is ready to serve!
That's a start....more recipes tomorrow
YSIC
Shannon
Love, sister Tea