Green goddess salad dressing for non-believer's

What's up with the title? Tonight my 17 year old son ate a hearty dinner of leftover Penne a la vodka (soy milk) and a ckn cutlet but I sensed he'd eat more. I offered to make some veggies I knew he liked, like broccoli, carrots, corn and salad. He agreed to the salad as long as it didn't have a lot of "stuff" in it. Basic greens, maybe grated cheese, carrots and a "normal" dressing. What he got was a mixture of spinach, Romaine, red leaf lettuce, green leaf lettuce, grated Swiss, grated carrots and a tomato. The magic was in the dressing (though the green combo was a big "stretch"). In the Blender went 1/2 cup pineapple juice (it was left over), 2 cloves of garlic, about 10 walnuts, 2 big handfuls of spinach, S and P and 2 tsp of oil (bc it was for him, I caved and added it though usually the walnuts would serve as the fat). After the first blend, I added 2 T of apple cider vinegar. I tossed some on the salad, topped with croutons (had to make it more believable and mask the green dressing, somewhat). He finished a big bowl, then asked for more. It's hard when he asks me what's in something. I want  to tell him so after he agrees he likes something, it'll prove 'unconventional' ingredients. can be substituted, but it's a fine line. So I told him about the pineapple juice, oil, vinegar garlic and S + P. Can't mention the spinach and walnuts just yet. I'll have to sell it a few more times. Later, when I offered him a carrot with the dressing, he looked at the dressing and said, no way....Now you know where I'm coming from.

Rye Berries with Cabbage, Walnuts and Toasted Caraway seeds

Rye comes in many of the same forms as other grains, but they all come from a rye field. You'll find rye berries, cracked rye, and rye flakes. Of course, there's also rye flour in its many forms too. Pumpernickle flour is whole-grain rye flour.

Rye Field

This rye field is in Finland, where rye is an important part of everyday meals. Most rye grown is “winter rye” which is planted in the autumn; the plants then develop during the springtime, and are harvested by August (in the Northern Hemisphere).

Rye Berries

Whole rye kernels are usually referred to as “rye berries.”  Rye growing in the field has an inedible hull, which must be removed before milling or eating. In rye, the starchy endosperm constitutes about 80-85% of the whole kernel, the germ 2-3% and the outer bran layers about 10-15%. While the fiber in most grains is concentrated almost solely in the bran layers, some of rye’s fiber is also in the endosperm.

I adapted this from Wellsphere.com, a healthy eating community and WholeGrainsCouncil.org

INGREDIENTS

1 cup rye berries
3 cups water or stock
2 cups walnuts
1 Tbsp honey or pure maple syrup
3 Tbsp Dijon mustard
2 Tbsp + 1 tsp walnut oil (or substitute coconut)
2 tsp apple cider vinegar, or to taste
¼ cup extra-virgin olive oil
2 tsp caraway seeds, toasted over medium heat until fragrant
2 medium red onions, diced
3 cloves garlic, minced
5 cups shredded Savoy or Napa cabbage
¼ cup chopped parsley
Sea salt & freshly ground black pepper to taste

INSTRUCTIONS

1. Heat a large stock pot over medium-high heat. Add the rye berries and toast for approximately 5 minutes, stirring continuously with a wooden spoon. When the berries have darkened, pour them into a strainer and rinse well with cold water. Return berries to the cooled pot; cover with 2 ½ cups water or stock and refrigerate overnight.

2. Bring the rye berries and soaking liquid to a boil over high heat. Reduce heat and allow the rye to simmer for approximately 45 minutes. Add salt and pepper to taste; allow to simmer for 15 minutes more, or until the berries are tender and the liquid is absorbed.

3. Meanwhile preheat oven to 375. Spread the walnuts onto a sheet pan. Toast in the oven for approximately 8-10 minutes, or until a deep golden brown. (I toast the nuts in a skillet sometimes instead.)Remove from the oven, toss in a small bowl with 1 teaspoon walnut oil (I don't use any oil) and a pinch of salt.

4. Once the rye berries are tender, add remaining ½ cup of water or stock, honey, Dijon mustard, apple cider vinegar, and remaining 2 tablespoons walnut oil (I use coconut oil, or any oil would work-it's your preference); set aside and keep warm.

5. Heat olive oil (I use chicken or turkey fat, or butter) in a large sauté pan over medium high heat. Add chopped onion and garlic; allow to soften slightly, about 2 minutes. Add shredded cabbage, a generous pinch of salt, a few grinds of black pepper, and toasted caraway seeds. Stir to coat cabbage in the onions and oil; cover the pan and allow the cabbage to steam in its own liquid, about 6-8 minutes, or until tender.

6. Add cabbage, walnuts, and parsley to rye berries; stir to combine. Taste for seasoning; add more salt, cider vinegar, or mustard to taste. Serve hot or at room temperature.

Quinoa with Toasted Almonds and Cranberries

I adapted this Quinoa recipe from the bag of Earthly Delights Organic Quinoa

Ingredients

1 cup quinoa

1/2 cup slivered blanched almonds, or chopped whole almonds

1 tsp vegetable oil

1 1/2 cups boiling water

1 vegetable bouillon cube (I don't use this)

1/2 tsp salt

1 cinnamon stick (I use 1 tsp of ground cinnamon)

1 bay leaf (I don't use bay leaf)

1/2 cup dried cranberries (I prefer raisins, but Frank likes Craisins which has too much sugar)

Directions

Soak the quinoa in cold water for 15 minutes. Meanwhile, heat a wide bottomed pan on medium heat and add the oil. Stir and toast the almonds until golden, and remove from pan. Drain the quinoa in a fine mesh strainer and then add it to the pan. Stir and toast until dry and turning darker. Add the boiling water, and remaining ingredients, except almonds. Bring back to boil. Turn heat to simmer, cover and cook for 10 minutes, or until all the water is absorbed. Remove from heat and allow to sit for five minutes. Add the almonds and stir gently. **Optional- I love to add 2-3 T toasted coconut to this recipe and add it with the almonds.***Serve warm but it's great cold too.

Future posts include...

Cauliflower soup, homemade, no cream or milk, in 10 minutes.

Plus, cauliflower puree "hidden" in semi-homemade pasta sauce fools the kids. Not only was it hidden, but they thought it was really good. I said it was a cream sauce, like a la vodka.

salad dressings

roasted garbanzo bean snacks

what's up with wheat berries? Easier than pie.