This is a quick yummy macrobiotic meal (whole grains supplemented by seasonal vegetables). I have found it is important to eat seasonal vegetables and grains especially during the winter months as it helps fuel our bodies naturally and keep warm : ). If you have the grains and squash cooked ahead of time (leftovers or plan accordingly) this will take 5 minutes to assemble.
Dedicated to my dear friend Christina who introduced me to “The Kind Diet”, made me buy some TJ’s Soyaki sauce, whom I can have endless phone and trail riding conversations with about food and take 2 hour grocery excursions to the Korean market with. : )
This is a simple, 3 component meal. We eat this many nights, trading out collards or swiss chard for the greens, barley for the grain or sweet potato for the squash.
Grain: I cook our grains in a rice cooker; add grains (rice, barley, quinoa etc….) and water, turn on and its ready in 15-30 minutes. I do about 1 cup dry brown rice+ 2 1/2 cups water, turn on and check after about 20 minutes to stir, add more liquid if needed and let continue cooking. Sometimes I throw a bouillon cube in for instant flavor.
Greens: Bok choy is a tender, sweet green. Clean, place in a large saucepan with 1/4 cup water and steam for 2 minutes or until slightly wilted.
Squash: Winter squash is a sweet, satisfying accompaniment to the nutty brown rice and tender bok-choy. Cut a butternut or acorn squash in half, scoop out seeds, (wash seeds and toast in oven with olive oil and salt for a crunchy topping) and bake at 320 degrees for about 2 hrs or until tender and sweet.
Assemble all in bowl, drizzle some Trader Joe’s Soyaki (a $2.99 bottle of SUPER deliciousness) over the greens and enjoy!
Homemade pasta is easier than you think! We have a pasta roller attachment for our mixer but all you need is a rolling pin and a knife!
Continue reading “Homemade Semolina Pasta- Easier than you think!”
These are A-MAZING. They are mouth-watering, “mmmm” inducing after each bite. Try them for burgers, sandwiches, roasted veggies, BBQ or even plain…awesome for so many things! They are chewy and yeasty like a giant pretzel but with more flavor from the wheat and crunch from toasting and a sprinkle of kosher salt. Wegmans inspired me with the idea of a pretzel roll so I played around with Baking Illustrated’s “Soft Pretzels” recipe to create these.
- 2 tsp. instant yeast
- 1/2 cup honey or agave
- 2 tsp. salt
- 6 cups flour (we do 3 bread flour (needed for chewy factor) and 3 milled whole wheat, which gives them an awesome texture and taste)
- 2 cups warm water (about 110 degrees)
- a 12 inch skillet
- 5 tbl baking soda
- kosher salt for sprinkling
2 Hour Rise time
Bake 15 min.
Mix yeast, honey, salt, flour and water in a mixer.
With the dough hook, knead the dough at low speed until a smooth, elastic ball forms about 5-7 minutes.
Place dough in a oiled bowl and spritz top of dough with olive oil as well. Cover with plastic wrap and let rise until doubled in size about 1 hr. Deflate, cover and let rise again about another hour.
Preheat oven to 450 degrees.
Bring about 6 cups of water and the baking soda to a boil in a 12-inch skillet. Divide dough into about 14-16 rolls, buns or pretzels (or a few of each!) and place 2-3 at a time in boiling water, using a slotted spoon to flip after 30 seconds. Place on baking sheet:
|Made with: Half bread flour, Half milled wheat
|Made with: All bread flour
Sprinkle with kosher salt (or sesame/poppy seeds), use a sharp knife to slice an X, and Bake 12-16 minutes or until well browned:
|Half bread flour, half milled whole wheat (by far our favorite- chewy, tasty, yeasty with a great texture…)
|All bread flour; a little bland
We let them cool enough to cut, and then toast on the grill or in the oven till crisp for our burgers, BBQ, chicken sausages etc.
|Chicken or Turkey (?) Burger with Avocado, Hot Pepper Jam and Cheese on Pretzel Roll
I made this quick breakfast pie for the parents and pastor at a baby dedication ceremony. It was easy, transported nicely and who doesn’t like a slice of pie for breakfast?
Continue reading “Fresh Tomato & Spinach Frittata”
Spaghetti Squash is a versatile and healthy alternative to pasta or a yummy side dish. It can be cooked for about 30 minutes to make actual strands and used as pasta or baked a bit longer for a sweeter and more “typical” squash consistency. Continue reading “Roasted Garlic Spaghetti Squash and Asparagus”
I made these for a get together with some friends and they were a huge hit. I had AJ try the filling as I was making it because he is more of an authority on key lime pies than I, and he said “Mmmm, that’s really good, but I thought you were going to make something healthy to take?”. By my smile/smirk he construed he should then ask, “What’s in this?”. At the party, one friend ran over to her husband after trying a bite and said “Oh my gosh taste this, you won’t believe whats in it!” Another was thrilled he could eat his favorite dessert for under 150 calories.
Try making this once, don’t be put-off by unfamiliar ingredients. You’ll thank me, because you can have your pie and eat it too.