There are surprisingly few recipes for red chile pesto available on the internet, so this is my mediocre attempt based on the ones I could find. I'm pretty sure the reason it tastes good is largely due to the addition of the chipotle salsa.
Ingredients
2 dried ancho chiles (if none of the packages say "ancho," look for "poblano")
4 cups boiling water
2 cloves garlic
1/4 cup cilantro, rinsed thoroughly
fresh lime juice
salt and pepper to taste
1/2 cup prepared chipotle salsa
Directions
Reconstitute the dried chiles by letting them sit in boiling water for at least half an hour. Drain the water, cut open the chiles, cut off the ends, and scrape out the seeds. Put chiles, garlic, cilantro, lime juice, and a dash of salt and pepper in food processor and blend them together. Fix any deficiencies in flavor by adding chipotle salsa as needed.
Sunday, January 15, 2012
Avocado Grilled Enchilada with Red Chile Pesto
This recipe is my best attempt to recreate the dish by the same name from On The Border restaurant. There's room for improvement in my reverse-engineering skills, but I personally like my version better than the original. The ingredients listed below are aimed at making dinner for two, as I do. Tonight I plan to serve it with red cabbage slaw and a side of seasoned black beans.
Ingredients
2 large flour tortillas
1/2 tbs olive oil
1 avocado, sliced
1/2 red bell pepper, sliced
1/4 red onion, sliced
1/2 cup Morningstar chik'n strips (or Tofurky or Gardein)
1 jar or can chipotle sauce (my favorite is San Marcos brand)
1/2 cup cheddar and pepper jack cheese blend, shredded
1 cup red chile pesto
Directions
Lightly sauté red onion, red bell pepper, and chik'n strips in as little olive oil as possible. Add 1/2 cup chipotle sauce and mix until heated through. Wrap half of mixture, cheese, and avocado slices in each tortilla, and grill in a skillet (no oil) over medium heat until lightly toasted and golden brown. Serve with red chile pesto on the side.
Skip the cheese if you want to make it vegan.
Ingredients
2 large flour tortillas
1/2 tbs olive oil
1 avocado, sliced
1/2 red bell pepper, sliced
1/4 red onion, sliced
1/2 cup Morningstar chik'n strips (or Tofurky or Gardein)
1 jar or can chipotle sauce (my favorite is San Marcos brand)
1/2 cup cheddar and pepper jack cheese blend, shredded
1 cup red chile pesto
Directions
Lightly sauté red onion, red bell pepper, and chik'n strips in as little olive oil as possible. Add 1/2 cup chipotle sauce and mix until heated through. Wrap half of mixture, cheese, and avocado slices in each tortilla, and grill in a skillet (no oil) over medium heat until lightly toasted and golden brown. Serve with red chile pesto on the side.
Skip the cheese if you want to make it vegan.
Red Cabbage Slaw
I do not know anyone else who likes this salad as much as I do. Ever since Sameer and I left Boston, I've been looking for a recipe for red cabbage slaw that resembles the side dish served with every meal at Brookline's Sol Azteca restaurant. This is the closest I've ever come to recreating it (keeping in mind that I haven't had the real thing in years) and I make it with most of my Mexican-style dinners.
Ingredients
2 cups red cabbage, shredded
1/2 cup plain non-fat yogurt (substitute Forager plain unsweetened cashew yogurt to make it vegan)
1 tbs mayonnaise (substitute Vegannaise to make it vegan)
1/2 tbs Dijon mustard
1 tsp white wine vinegar
1/4 tsp celery salt
Wash and dry the cabbage. In a separate bowl mix together the remaining ingredients. Add as much or little of the dressing to the cabbage as you choose. Stir, chill, and serve. Keeps in refrigerator for a few days (I usually eat it all within two).
Ingredients
2 cups red cabbage, shredded
1/2 cup plain non-fat yogurt (substitute Forager plain unsweetened cashew yogurt to make it vegan)
1 tbs mayonnaise (substitute Vegannaise to make it vegan)
1/2 tbs Dijon mustard
1 tsp white wine vinegar
1/4 tsp celery salt
Wash and dry the cabbage. In a separate bowl mix together the remaining ingredients. Add as much or little of the dressing to the cabbage as you choose. Stir, chill, and serve. Keeps in refrigerator for a few days (I usually eat it all within two).
Friday, January 13, 2012
Homemade Ranch Dressing
I like this dressing with salads, cheese fries (it closely resembles the spicy ranch from Outback Steakhouse -- the key is the cayenne pepper), and cut raw vegetables. The dried herb amounts are all approximations since I don't bother using measuring spoons when I make this. Go easy on the dill weed and do everything else to taste.
If you want to lose weight without trying, make this dressing and buy a bunch of fresh vegetables like broccoli florets and carrots. Eat as much as you want of the veggies and dip whenever you want. Any time I do this, I end up gorging myself on veggies and dip -- particularly in the afternoon before dinnertime -- and being too full of fiber and non-fat yogurt to eat much else. Any time I make this dressing, I tend to lose about a pound per week.
Ingredients
1 small yellow onion
1 cup plain non-fat yogurt (for vegan option, use Forager brand unsweetened plain cashew yogurt)
2 tbs mayonnaise (for vegan option, use Vegannaise)
1/2 tsp dried dill weed
1 tsp dried parsley
1 tsp freeze-dried chives
1/4 tsp garlic salt (I'm honestly not sure how much garlic salt I use. I typically turn the shaker upside-down and count to three. If you taste the dressing and it still has a sort of sour yogurty taste, add more garlic salt.)
1/8 tsp fresh ground black pepper (the 'fresh ground' part is important)
1-2 dashes cayenne pepper
Directions
1. Grate the onion into a bowl (I use the fine side of a cheese grater). Add remaining ingredients and mix thoroughly. Refrigerate for at least 30 minutes before serving.
If you want to lose weight without trying, make this dressing and buy a bunch of fresh vegetables like broccoli florets and carrots. Eat as much as you want of the veggies and dip whenever you want. Any time I do this, I end up gorging myself on veggies and dip -- particularly in the afternoon before dinnertime -- and being too full of fiber and non-fat yogurt to eat much else. Any time I make this dressing, I tend to lose about a pound per week.
Ingredients
1 small yellow onion
1 cup plain non-fat yogurt (for vegan option, use Forager brand unsweetened plain cashew yogurt)
2 tbs mayonnaise (for vegan option, use Vegannaise)
1/2 tsp dried dill weed
1 tsp dried parsley
1 tsp freeze-dried chives
1/4 tsp garlic salt (I'm honestly not sure how much garlic salt I use. I typically turn the shaker upside-down and count to three. If you taste the dressing and it still has a sort of sour yogurty taste, add more garlic salt.)
1/8 tsp fresh ground black pepper (the 'fresh ground' part is important)
1-2 dashes cayenne pepper
Directions
1. Grate the onion into a bowl (I use the fine side of a cheese grater). Add remaining ingredients and mix thoroughly. Refrigerate for at least 30 minutes before serving.
Whole Wheat Pizza Dough
I found this recipe on AllRecipes.com.
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
1. Put all ingredients in a bread machine according to machine instructions and set to "dough." Alternately, if you don't have a bread machine:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
2. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. (I prefer to divide the dough in half to make two thin crust pizzas. Put one of the balls of dough in a ziploc bag and throw it in the freezer for up to 6 weeks or so.)
Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour
Directions
1. Put all ingredients in a bread machine according to machine instructions and set to "dough." Alternately, if you don't have a bread machine:
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
2. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. (I prefer to divide the dough in half to make two thin crust pizzas. Put one of the balls of dough in a ziploc bag and throw it in the freezer for up to 6 weeks or so.)
Tostada Pizza
Tonight, in honor of Sameer's return from NYC, I'm making this tostada pizza recipe loosely based the tostada pizza served at California Pizza Kitchen.
Ingredients:
1 pizza crust
3/4 cup ranch dressing
1/2 cup mozzarella, shredded
1/2 cup cheddar/pepper jack cheese blend, shredded
1 (15 oz) can refried black beans
1/2 cup salsa
4 oz black olives, sliced
1/2 cup fresh tomatoes, diced
2 tbs scallions, chopped
2 tbs tortilla strips
1/2 cup chilled iceberg or romaine lettuce, chopped (I use romaine since it has more nutritional value)
1 cup chicken strips, cooked (optional -- I use Morningstar chik'n strip meal starters, sautéed in olive oil.)
Directions
Preheat oven to 425 degrees F.
Prepare your pizza crust and stretch it over a pizza pan or stone. I made a whole wheat pizza crust for this (recipe to follow), but any dough (e.g., Pillsbury premade pizza dough) also works. Top with ranch dressing. I use the ranch dip I make (recipe to follow), but any bottled ranch dressing also works. Mix refried black beans with salsa. If you cannot find refried black beans, use a regular drained can of black beans and mix it in a food processor with the salsa. Top pizza with the black bean mixture -- it will likely mix with the ranch dressing and that is okay. Top with mozzarella, cheddar/jack cheese mixture, tomato, black olives, scallions, and chicken strips. Cook in preheated oven for 15-20 minutes (or however long your pizza crust packaging dictates to make crust golden and slightly crispy). Remove cooked pizza from the oven, top with tortilla strips (I just break up some yellow corn tortilla chips by hand) and chopped lettuce, and serve.
Ingredients:
1 pizza crust
3/4 cup ranch dressing
1/2 cup mozzarella, shredded
1/2 cup cheddar/pepper jack cheese blend, shredded
1 (15 oz) can refried black beans
1/2 cup salsa
4 oz black olives, sliced
1/2 cup fresh tomatoes, diced
2 tbs scallions, chopped
2 tbs tortilla strips
1/2 cup chilled iceberg or romaine lettuce, chopped (I use romaine since it has more nutritional value)
1 cup chicken strips, cooked (optional -- I use Morningstar chik'n strip meal starters, sautéed in olive oil.)
Directions
Preheat oven to 425 degrees F.
Prepare your pizza crust and stretch it over a pizza pan or stone. I made a whole wheat pizza crust for this (recipe to follow), but any dough (e.g., Pillsbury premade pizza dough) also works. Top with ranch dressing. I use the ranch dip I make (recipe to follow), but any bottled ranch dressing also works. Mix refried black beans with salsa. If you cannot find refried black beans, use a regular drained can of black beans and mix it in a food processor with the salsa. Top pizza with the black bean mixture -- it will likely mix with the ranch dressing and that is okay. Top with mozzarella, cheddar/jack cheese mixture, tomato, black olives, scallions, and chicken strips. Cook in preheated oven for 15-20 minutes (or however long your pizza crust packaging dictates to make crust golden and slightly crispy). Remove cooked pizza from the oven, top with tortilla strips (I just break up some yellow corn tortilla chips by hand) and chopped lettuce, and serve.
Monday, January 9, 2012
Pesto Mayonnaise
I found this recipe for pesto mayo on Food.com. There might be fancier ways to make this, maybe with fresh basil and garlic, but I like this one because it is really simple and quick to make.
Ingredients:
1/4 cup mayonnaise
2 tbs parmesan cheese
1 tbs dry basil
1 dash garlic powder
Directions:
Mix all ingredients together.
Ingredients:
1/4 cup mayonnaise
2 tbs parmesan cheese
1 tbs dry basil
1 dash garlic powder
Directions:
Mix all ingredients together.
Garden Pretzel Sandwich
While Sameer is out of town, I've been mostly eating sandwiches for dinner. Tonight I'm making a Garden Pretzel Sandwich, a rip-off of the best sandwich served by The Cup Joint, a Hoboken, NJ restaurant that no longer exists. It is one of the tastiest sandwiches ever made.
Ingredients:
Pretzel bread
Provolone, sliced
Avocado, sliced
Red onion, sliced
Lettuce
Tomato, sliced
2 tbs pesto mayonnaise
Directions
Cut open pretzel bread. Place a layer of sliced provolone and red onion slices on bread and melt in a toaster oven. Add lettuce, tomato, avocado, and pesto mayo to sandwich and serve warm.
Ingredients:
Pretzel bread
Provolone, sliced
Avocado, sliced
Red onion, sliced
Lettuce
Tomato, sliced
2 tbs pesto mayonnaise
Directions
Cut open pretzel bread. Place a layer of sliced provolone and red onion slices on bread and melt in a toaster oven. Add lettuce, tomato, avocado, and pesto mayo to sandwich and serve warm.
Friday, January 6, 2012
Sautéed Garlic Spinach
Finally, tonight I'm making this sautéed garlic spinach from EatingWell.com to use up some fresh baby spinach that I have leftover from making other dishes this week. Based on my previous experiences with cooking spinach, I plan to replace the lemon juice with a couple dashes of red wine vinegar and see how that goes.
Ingredients
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
20 ounces fresh spinach
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Directions
Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.
Ingredients
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
20 ounces fresh spinach
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
Directions
Heat oil in a Dutch oven over medium heat. Add garlic and cook until beginning to brown, 1 to 2 minutes. Add spinach and toss to coat. Cover and cook until wilted, 3 to 5 minutes. Remove from the heat and add lemon juice, salt and crushed red pepper. Toss to coat and serve immediately.
Butternut & Barley Pilaf
I've never tried this recipe before, but I have butternut squash and I have barley, and it just seemed like a logical choice for using both. The recipe is from EatingWell.com.
Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups cubed peeled butternut squash, (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
Directions
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.
Ingredients
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups cubed peeled butternut squash, (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
Directions
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes. Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.
Breaded Seitan Steaks
Tonight for dinner I'm making breaded seitan steaks, butternut barley pilaf, and sautéed garlic spinach. The breaded seitan recipe is from AllRecipes.com. The original is vegan, but my version below has a couple of minor changes, including the addition of an egg to make the breading stick significantly better. You can leave the egg out to keep it vegan though. I use my own homemade seitan steaks, and the finished product tastes like chicken fried steak. It's really good with mashed potatoes and milk gravy.
Ingredients
2 - 4 seitan steaks (each approximately the size of a deck of cards)
2/3 cup nutritional yeast (I had no idea what nutritional yeast was before this recipe, but now I love the stuff. You can find it on Amazon if you can't find it in stores, and it works much better as breading than actual bread crumbs.)
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
2 tablespoons Bragg liquid aminos
1 egg, beaten
2 tablespoons olive oil
Directions
In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. In another bowl, mix the egg and liquid aminos. Dip seitan in egg mixture, then in the yeast and spice mixture. Set aside.
Heat oil in a skillet over medium heat. Fry seitan steaks until browned on both sides. This step can be done up to a day in advance -- just refrigerate the breaded steaks until you're ready to eat them.
Preheat oven to 375 degrees F. Lightly coat an oven-safe dish with non-stick cooking spray and place breaded seitan steaks inside. Cook seitan steaks for 25 - 30 minutes.
Leftovers can be refrigerated and reheated in an oven, but microwaving takes the moisture out quickly enough that they rapidly go from warm and tasty to rock hard and inedible.
Ingredients
2 - 4 seitan steaks (each approximately the size of a deck of cards)
2/3 cup nutritional yeast (I had no idea what nutritional yeast was before this recipe, but now I love the stuff. You can find it on Amazon if you can't find it in stores, and it works much better as breading than actual bread crumbs.)
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
2 tablespoons Bragg liquid aminos
1 egg, beaten
2 tablespoons olive oil
Directions
In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. In another bowl, mix the egg and liquid aminos. Dip seitan in egg mixture, then in the yeast and spice mixture. Set aside.
Heat oil in a skillet over medium heat. Fry seitan steaks until browned on both sides. This step can be done up to a day in advance -- just refrigerate the breaded steaks until you're ready to eat them.
Preheat oven to 375 degrees F. Lightly coat an oven-safe dish with non-stick cooking spray and place breaded seitan steaks inside. Cook seitan steaks for 25 - 30 minutes.
Leftovers can be refrigerated and reheated in an oven, but microwaving takes the moisture out quickly enough that they rapidly go from warm and tasty to rock hard and inedible.
Flavor Sauce
This is the recipe for yogurt sauce I use with falafel.
Ingredients
1 cup plain non-fat yogurt
1 tbs mayonnaise
1/4 cup fresh grated cucumber
1/2 tsp dried dill weed
1 dash white pepper
garlic salt to taste
Directions
Mix together all ingredients and refrigerate for 30 minutes. Serve over falafel.
Ingredients
1 cup plain non-fat yogurt
1 tbs mayonnaise
1/4 cup fresh grated cucumber
1/2 tsp dried dill weed
1 dash white pepper
garlic salt to taste
Directions
Mix together all ingredients and refrigerate for 30 minutes. Serve over falafel.
Falafel
I forgot to post last night's dinner. We ended up having falafel. The recipe I use is a variation on one from AllRecipes.com. The only real difference is that I bake my falafel instead of frying it.
Ingredients
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
2 tablespoon olive oil
1 cup dry bread crumbs
Directions
Preheat oven to 375 degrees F. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a food processor, chop onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. Spray a cookie sheet with non-stick cooking spray and place patties on it. Cook for 20-25 minutes, turning once so that each side browns.
Serve with pita bread, chopped romaine lettuce, chopped tomatoes, and flavor sauce.
Ingredients
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
2 tablespoon olive oil
1 cup dry bread crumbs
Directions
Preheat oven to 375 degrees F. In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a food processor, chop onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties. Spray a cookie sheet with non-stick cooking spray and place patties on it. Cook for 20-25 minutes, turning once so that each side browns.
Serve with pita bread, chopped romaine lettuce, chopped tomatoes, and flavor sauce.
Thursday, January 5, 2012
Homemade Seitan
If I'm going to make seitan steaks for dinner this week -- ideally tonight -- I really need to make more seitan. This is an easy recipe, but a rather time consuming one, so I prefer to do it well in advance of dinnertime and just keep them on hand, ready to eat whenever. I'm not sure where the recipe originally came from since it's been reposted all over the web, but this one from Epicurious.com is the one I use. My version below includes a few modifications for personal taste and availability of ingredients. It will always be cheaper to make these than to buy seitan ready made from a store, but if you want to make them really cheap, you can do what I do and buy the vital wheat gluten flour by the case from Amazon. It stays good in the freezer for upwards of a year and, for me at least, it's always used up months before that.
I typically make a double batch of these and then keep them in the freezer until I use them since they have a limited lifespan in the fridge (maybe a week at the most). You can grind them up in a food processor to make a ground beef substitute (great for spaghetti sauce), slice them up and use them in stir fry, or keep them whole and serve them as breaded chicken-fried-steak-esque steaks, like I plan to do tonight. Sameer even likes them plain, straight from the broth, but I personally think they need to be seasoned and browned first.
Ingredients
Gluten Dough:
2 cups vital wheat gluten flour
2 teaspoon granulated garlic
1 teaspoon ground ginger
1 1/4 cups vegetable broth (or warm water with a tablespoon of vegetable Better Than Bouillon)
3 Tablespoons reduced sodium tamari or Bragg liquid aminos (full-sodium soy sauce makes them too salty)
Broth:
4 cups water
1/4 cup reduced sodium tamari, soy sauce, or Bragg liquid aminos
4 slices of ginger (optional)
Directions
Gluten dough:
Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a kneadable consistency. Knead a couple of dozen times, then let the dough rest 3-5 minutes.
Wet hands (to prevent gluten from sticking) and knead another dozen times, then let the dough rest another 10 minutes. While waiting, prepare broth (below).
Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Add to boiling broth, bring back to a boil (you'll know the seitan are cooked when they start to float) and then simmer, covered, for one hour.
Broth:
Combine all broth ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, bring to a boil again, cover and reduce to a simmer for one hour. Check occasionally and add more water if needed.
Tip: This dough is exceptionally sticky. The bowl used for mixing the dough will be easier to clean out if you let the remnants dry complete and scrape them out, rather than try to rinse or scrub them out.
I typically make a double batch of these and then keep them in the freezer until I use them since they have a limited lifespan in the fridge (maybe a week at the most). You can grind them up in a food processor to make a ground beef substitute (great for spaghetti sauce), slice them up and use them in stir fry, or keep them whole and serve them as breaded chicken-fried-steak-esque steaks, like I plan to do tonight. Sameer even likes them plain, straight from the broth, but I personally think they need to be seasoned and browned first.
Ingredients
Gluten Dough:
2 cups vital wheat gluten flour
2 teaspoon granulated garlic
1 teaspoon ground ginger
1 1/4 cups vegetable broth (or warm water with a tablespoon of vegetable Better Than Bouillon)
3 Tablespoons reduced sodium tamari or Bragg liquid aminos (full-sodium soy sauce makes them too salty)
Broth:
4 cups water
1/4 cup reduced sodium tamari, soy sauce, or Bragg liquid aminos
4 slices of ginger (optional)
Directions
Gluten dough:
Combine all dry ingredients and mix thoroughly. Combine all liquids and add to the dry mixture; mix with a fork until the dough reaches a kneadable consistency. Knead a couple of dozen times, then let the dough rest 3-5 minutes.
Wet hands (to prevent gluten from sticking) and knead another dozen times, then let the dough rest another 10 minutes. While waiting, prepare broth (below).
Wet hands and a knife; cut gluten into 6-8 pieces and pull into thin strips. Add to boiling broth, bring back to a boil (you'll know the seitan are cooked when they start to float) and then simmer, covered, for one hour.
Broth:
Combine all broth ingredients in a large pot with a lid. Bring broth to a boil, add gluten dough pieces, bring to a boil again, cover and reduce to a simmer for one hour. Check occasionally and add more water if needed.
Tip: This dough is exceptionally sticky. The bowl used for mixing the dough will be easier to clean out if you let the remnants dry complete and scrape them out, rather than try to rinse or scrub them out.
Wednesday, January 4, 2012
Spinach and Feta Pita Bake
I'm making these little pita pizzas for dinner tonight instead of on Pizza Thursday because they are quick and easy and I don't feel like doing much. The recipe is originally from AllRecipes.com -- my version below has my notes and a couple minor alterations.
Ingredients
2 - 4 (6 inch) whole wheat pita breads
1 (6 ounce) tub sun-dried tomato pesto (Fresh made-from-scratch sun-dried tomato pesto can be even better, but I find it twice as expensive to make as it is to buy ready made.)
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
1/2 cup crumbled feta cheese (I'm not supposed to have feta while pregnant, so I'm using shredded mozzarella tonight.)
2 tablespoons grated Parmesan cheese
1 pinch ground black pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Season with fresh ground pepper.
Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.
Ingredients
2 - 4 (6 inch) whole wheat pita breads
1 (6 ounce) tub sun-dried tomato pesto (Fresh made-from-scratch sun-dried tomato pesto can be even better, but I find it twice as expensive to make as it is to buy ready made.)
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
1/2 cup crumbled feta cheese (I'm not supposed to have feta while pregnant, so I'm using shredded mozzarella tonight.)
2 tablespoons grated Parmesan cheese
1 pinch ground black pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Season with fresh ground pepper.
Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.
Tuesday, January 3, 2012
Savory Polenta
This is the only polenta recipe I've ever used. It is from Alton Brown of FoodNetwork. The version below includes my notes.
Ingredients
2 tablespoons olive oil
3/4 cup finely chopped red onion (I prefer to run it through a food processor to make it extra fine.)
2 cloves garlic, finely minced
1 quart chicken stock or broth (I use low-sodium vegetable broth.)
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated
Directions
Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Ingredients
2 tablespoons olive oil
3/4 cup finely chopped red onion (I prefer to run it through a food processor to make it extra fine.)
2 cloves garlic, finely minced
1 quart chicken stock or broth (I use low-sodium vegetable broth.)
1 cup coarse ground cornmeal
3 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 ounces Parmesan, grated
Directions
Preheat oven to 350 degrees F.
In a large, oven-safe saucepan heat the olive oil over medium heat. Add the red onion and salt and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
Turn the heat up to high, add the stock, bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan.
Pour the polenta into 9 by 13-inch cake pan lined with parchment paper. Place in the refrigerator to cool completely.
Catalan Sautéed Polenta with Spinach and Butter Beans
This recipe I'm making tonight is originally from EatingWell.com. The recipe listed below is the slightly modified version I make. I guess "sautéed polenta" is a misnomer since, the way I make it, I sauté everything but the polenta, but whatever. I've called it this for too long to bother calling it something else now.
Ingredients
2 teaspoons extra-virgin olive oil
1/2 batch of savory polenta
1 clove garlic, minced
1 small onion, halved and thinly sliced
1/2 red bell pepper, diced
1/2 teaspoon smoked paprika (the smoked part is very important -- the flavor is completely different)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Pepper Jack cheese
2 teaspoons red wine vinegar or sherry vinegar
Directions
First prepare the polenta and put it in the refrigerator to set. This can be done up to a day in advance. Then cut the chilled polenta into one inch cubes, place in a single layer on an ungreased cookie sheet, and broil until lightly singed around the edges, about 7 minutes. The outside will be crispy and the inside will be slightly melty and very delicious.
While polenta is broiling, heat 2 teaspoons oil over medium heat, add onion, and cook until slightly translucent, about 3 minutes. Add garlic and bell pepper; cook, stirring, until just tender, about 3 more minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.
Monday, January 2, 2012
Baked Brown Rice
This recipe is from Alton Brown on FoodNetwork. It's Sameer's favorite way to eat rice, and it's his favorite starchy accompaniment to stir fry. [Edited 5/9/13: If you want your rice vegan or heart-healthier, just leave out the butter and salt. I've started making it with just rice and water -- particularly when serving something else over it -- and it tastes just fine.]
Ingredients
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tbs unsalted butter (optional)
1 tsp kosher salt (optional)
Directions
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Ingredients
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tbs unsalted butter (optional)
1 tsp kosher salt (optional)
Directions
Preheat the oven to 375 degrees F.
Place the rice into an 8-inch square glass baking dish.
Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
Tofu & Vegetable Stir Fry
This recipe varies for me based on what is currently in the refrigerator and freezer. Anytime I have more vegetables than I can use in other meals, I chop them up and freeze them to use in this stir fry. All of the ingredients in this stir fry freeze and reheat well. Here is my favorite version of this recipe, and the version I'm making tonight.
Ingredients
1-2 tbs peanut oil
1 cup extra firm tofu, cubed (this recipe also works well with sliced seitan or a combination of the two)
1/2 onion, sliced
1/2 tsp fresh ginger root, minced (or ginger paste, if you're lazy like me)
1 clove garlic, minced (or about 1 tsp garlic paste, if you're lazy like me)
2 carrots, chopped
1-2 cups broccoli florets
1/2 cup baby corn (or however much is in half a can)
1/4 cup water chestnuts, sliced (or however much is in half a small can)
1 red, orange, or yellow bell pepper, sliced (I like to slice up one of each, use about a third of each, and freeze the rest for later)
2-5 tbs Braggs' Liquid Aminos (Adjust to taste. Low sodium tamari also works, but I find full-sodium soy sauce makes the dish unbearably salty.)
1/2 cup water
1 tbs corn starch
1/2 tbs honey or brown sugar
2 tsp sesame oil
Directions
1. First drain the tofu. If it is already cubed, just drain as much liquid as possible. If it's still in one big block, wrap it in a couple of paper towels, place it between two dinner plates, and put a few cans on top to weight it down. After a couple of minutes, most of the water should be drained from the tofu block. If you didn't buy at least firm or extra firm, get more liquid out of it by re-wrapping it in new paper towels and doing this step again. Unwrap it and cut it into 1/2 inch cubes. Heat the peanut oil in the skillet and add the tofu cubes (or seitan) Cook over medium-high heat, stirring occasionally, until lightly browned all over -- about five minutes.
2. Add the sliced onions to the skillet. Cook onions until slightly translucent, then add garlic and ginger.
3. Whisk together Bragg Liquid Aminos, corn starch, and water, and add this sauce to the skillet.
4. Add remaining ingredients. Cook over medium heat for a few minutes, stirring occasionally. I usually cover the skillet and let it cook on low for about 30 minutes while the rice finishes cooking. If the vegetables cook to the point of getting mushy, it just makes them taste more like take-out, so I've never seen this overcook.
I serve this over Alton Brown's baked brown rice. It's also good with brown rice noodles.
Ingredients
1-2 tbs peanut oil
1 cup extra firm tofu, cubed (this recipe also works well with sliced seitan or a combination of the two)
1/2 onion, sliced
1/2 tsp fresh ginger root, minced (or ginger paste, if you're lazy like me)
1 clove garlic, minced (or about 1 tsp garlic paste, if you're lazy like me)
2 carrots, chopped
1-2 cups broccoli florets
1/2 cup baby corn (or however much is in half a can)
1/4 cup water chestnuts, sliced (or however much is in half a small can)
1 red, orange, or yellow bell pepper, sliced (I like to slice up one of each, use about a third of each, and freeze the rest for later)
2-5 tbs Braggs' Liquid Aminos (Adjust to taste. Low sodium tamari also works, but I find full-sodium soy sauce makes the dish unbearably salty.)
1/2 cup water
1 tbs corn starch
1/2 tbs honey or brown sugar
2 tsp sesame oil
Directions
1. First drain the tofu. If it is already cubed, just drain as much liquid as possible. If it's still in one big block, wrap it in a couple of paper towels, place it between two dinner plates, and put a few cans on top to weight it down. After a couple of minutes, most of the water should be drained from the tofu block. If you didn't buy at least firm or extra firm, get more liquid out of it by re-wrapping it in new paper towels and doing this step again. Unwrap it and cut it into 1/2 inch cubes. Heat the peanut oil in the skillet and add the tofu cubes (or seitan) Cook over medium-high heat, stirring occasionally, until lightly browned all over -- about five minutes.
2. Add the sliced onions to the skillet. Cook onions until slightly translucent, then add garlic and ginger.
3. Whisk together Bragg Liquid Aminos, corn starch, and water, and add this sauce to the skillet.
4. Add remaining ingredients. Cook over medium heat for a few minutes, stirring occasionally. I usually cover the skillet and let it cook on low for about 30 minutes while the rice finishes cooking. If the vegetables cook to the point of getting mushy, it just makes them taste more like take-out, so I've never seen this overcook.
I serve this over Alton Brown's baked brown rice. It's also good with brown rice noodles.
Sunday, January 1, 2012
Meal Planning
I started actually meal planning and cooking a proper dinner most every day about two years ago. It took a lot of getting used to. I think it will be interesting for me to write down my weekly meal plan here and see how much of it I actually end up making. Here is my meal plan for this week.
Tofu and Vegetable Stirfry with Brown Rice - I've made this almost every week since I got pregnant because I crave the vegetables so much, and it's an easy way to use up leftover fresh or frozen vegetables from other dinners.
Breaded Seitans Steaks with Butternut Barley Pilaf and TBD green vegetable - I have a small amount of leftover fresh butternut squash from Christmas dinner that I need to use, and I have all that barley from Amazon that I needed to make the vegetable barley soup, so I'm trying this new "butternut barley pilaf" recipe I found on EatingWell.com. I try to make one new recipe per week. The green vegetable yet to be determined will probably either be sautéed garlic spinach, if there is enough leftover spinach from other meals this week, a salad, or maybe something made out of frozen green beans, since I always keep those on hand.
Catalan Sautéed Polenta with Spinach and Butter Beans - I found this recipe on EatingWell.com when I was looking for more ways to include dark green leafy vegetables in meals, and it's a lot better than I ever imagined it would be.
Pita Pizzas - This is a recipe I found on AllRecipes.com. It's the healthiest pizza recipe I know, and it's really good and really easy. I generally plan for one pizza recipe per week, usually on Thursday.
Falafel - I decided to make falafel because the pita pizzas only use up about half a pack of pitas, leaving me with about four pitas to use up. It's also a good weekend dinner because it's tasty. Anytime I count on making something that is healthier than it is tasty for a weekend dinner, we tend to end up eating take-out or a frozen pizza.
Spaghetti with TBD green vegetable - Whole grain spaghetti with marinara and ground up seitans is one of Sameer's favorites, it's really quick and easy, and I always have the ingredients on hand. I generally plan for one or two meals per week that don't involve buying fresh produce that could go bad, since we do tend to go out to eat, get take-out, or eat a frozen pizza at least once a week.
Polenta with Vegetarian Chili - My polenta recipe always yields twice as much polenta as I use in that Catalan Sautéed Polenta dish, so I'll use it up on this. I have a couple small containers of leftover homemade chili in the freezer from a week or two ago, so I'll just cut up and broil the polenta and then serve the leftover chili over it.
Tofu and Vegetable Stirfry with Brown Rice - I've made this almost every week since I got pregnant because I crave the vegetables so much, and it's an easy way to use up leftover fresh or frozen vegetables from other dinners.
Breaded Seitans Steaks with Butternut Barley Pilaf and TBD green vegetable - I have a small amount of leftover fresh butternut squash from Christmas dinner that I need to use, and I have all that barley from Amazon that I needed to make the vegetable barley soup, so I'm trying this new "butternut barley pilaf" recipe I found on EatingWell.com. I try to make one new recipe per week. The green vegetable yet to be determined will probably either be sautéed garlic spinach, if there is enough leftover spinach from other meals this week, a salad, or maybe something made out of frozen green beans, since I always keep those on hand.
Catalan Sautéed Polenta with Spinach and Butter Beans - I found this recipe on EatingWell.com when I was looking for more ways to include dark green leafy vegetables in meals, and it's a lot better than I ever imagined it would be.
Pita Pizzas - This is a recipe I found on AllRecipes.com. It's the healthiest pizza recipe I know, and it's really good and really easy. I generally plan for one pizza recipe per week, usually on Thursday.
Falafel - I decided to make falafel because the pita pizzas only use up about half a pack of pitas, leaving me with about four pitas to use up. It's also a good weekend dinner because it's tasty. Anytime I count on making something that is healthier than it is tasty for a weekend dinner, we tend to end up eating take-out or a frozen pizza.
Spaghetti with TBD green vegetable - Whole grain spaghetti with marinara and ground up seitans is one of Sameer's favorites, it's really quick and easy, and I always have the ingredients on hand. I generally plan for one or two meals per week that don't involve buying fresh produce that could go bad, since we do tend to go out to eat, get take-out, or eat a frozen pizza at least once a week.
Polenta with Vegetarian Chili - My polenta recipe always yields twice as much polenta as I use in that Catalan Sautéed Polenta dish, so I'll use it up on this. I have a couple small containers of leftover homemade chili in the freezer from a week or two ago, so I'll just cut up and broil the polenta and then serve the leftover chili over it.
Vegetable Barley Soup
Ingredients
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce (I use the vegan kind by Annie's since the real deal typically includes anchovies, but if you can't find this at the store, a dash of red wine vinegar also adds the appropriate tang.)
Directions
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Tonight for dinner I'm making vegetable barley soup (original recipe from AllRecipes.com) and sandwiches. I've been wanting to make this soup for awhile since the leftovers make a good lunch and it also freezes well. This soup is really forgiving in terms of vegetable content, and I have about half a leftover yellow squash and some extra zucchini that didn't get used in last night's veggie fajitas, so I'll throw them in too.
I'm going to make the sandwiches out of leftover crescent rolls I made for a previous dinner, some Gruyère that I bought to make something else I never ended up making, vegetarian ham slices, and Dijon mustard -- I lightly toast the finished product in the toaster oven. Sameer says only white people eat sandwiches for dinner, but he said he would eat this when I asked him. Still, he might end up eating off-brand Spaghetti-O's tonight, of which we now keep a stash on hand, just in case.
Barley seems to be almost impossible to find in any stores around here, so I had to order a massive quantity of it from Amazon. I'll have to find some more barley-oriented recipes.
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce (I use the vegan kind by Annie's since the real deal typically includes anchovies, but if you can't find this at the store, a dash of red wine vinegar also adds the appropriate tang.)
Directions
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Tonight for dinner I'm making vegetable barley soup (original recipe from AllRecipes.com) and sandwiches. I've been wanting to make this soup for awhile since the leftovers make a good lunch and it also freezes well. This soup is really forgiving in terms of vegetable content, and I have about half a leftover yellow squash and some extra zucchini that didn't get used in last night's veggie fajitas, so I'll throw them in too.
I'm going to make the sandwiches out of leftover crescent rolls I made for a previous dinner, some Gruyère that I bought to make something else I never ended up making, vegetarian ham slices, and Dijon mustard -- I lightly toast the finished product in the toaster oven. Sameer says only white people eat sandwiches for dinner, but he said he would eat this when I asked him. Still, he might end up eating off-brand Spaghetti-O's tonight, of which we now keep a stash on hand, just in case.
Barley seems to be almost impossible to find in any stores around here, so I had to order a massive quantity of it from Amazon. I'll have to find some more barley-oriented recipes.
Subscribe to:
Posts (Atom)