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Monday, May 14, 2012

Farro Porridge

I have a love affair with farro. This tiny grain came into my life and has stolen the #1 spot over steel cut oats, oatmeal, and rice pudding. Farro is a nutrient dense alternative to wheat and is low in gluten. It also has more protein than most traditional grains which helps keep you statisifed longer.

Farro can be used many ways- as porridge, in soups as a side dish, risotto, farro pasta and more. 

This quick farro porridge with berries is a new favorite in our household.

 (Sorry about the poor photos, I just snapped them quick with my camera phone)
1 cup cracked farro
(If you can't find cracked farro, feel free to also buy whole farro and place in a food processor for about 5 minutes or until powdery with some chunky pieces)
3 cups water
a few pinches salt

Add-in:2+ Tbsp maple syrup
1/2 cup milk or creamer (for pouring over top as desired)
1 cup sliced farmer's market organic berries
1/2 cup crushed raw walnuts
other: additional berried, dried fruits, spices like cinnamon, vanilla..
1. Add farro to dry soup pot - over high heat. Allow grains to toast in dry pan for about a minute. Tossing around a bit.
2. Add in water and salt.
3. bring to a boil, reduce heat to low and simmer for about 15 minutes. If you simmer covered with a lid be sure to monitor closely - as farro can bubble quite rapidly - spilling over the pot. NOTE: this method is for cracked farro. Whole grain farro will take longer to cook.
4. When farro has reached a cooked consistency, add ingredients like maple syrup and spices.
5. Serve in a bowl with milk or creamer poured over top - I like a nice amount to loosen the cooked farro.
6. Add berries and walnuts - and anything else. Serve!
This was the final product and it was delicious. I added in maple syrup, crushed walnuts, fresh organic blueberries and a splash of almond milk.


Friday, May 11, 2012

Japanese inspired "hot dogs" & wasabi fries

I am a huge fan of Japanese food, all I need are some cucumber (Maki) rolls, a seaweed salad and some edamame and I am good to go. When I recently read the new issue of VegNews they had a recipe called "Negimiso Veggie Dog & Wasabi Oven Fries" that made my mouth water.

It looks like a strange combination but trust me it was delicious and simple to make.

Veggie Dog
Serves 4
Miso Sauce
  • 1/4 cup of hot water
  • 2 TB white or yellow miso
  • 2 tsp sugar
  • 2 tsp arrowroot powder
Hot dogs
  • 1 tsp vegetable oil (I used EVOO)
  • 2 cups of thinly shredded green cabbage (I am not usually a fan but it made the dish)
  • 2 long hoagie rolls (use a hearty bun than a hot dog bun)
  • 4 large veggie dogs (I used FieldRoast- see comments below)
  • 2 scallions (optional)
  1. For the miso sauce, whisk together all ingredients until smooth over medium-low heat, and stir constantly for 3-5 mins until thick and smooth. Remove from heat and cover.
  2. For the cabbage, heat oil in a pan and stir fry cabbage until crisp, about 2 mins. Transfer to a bowl and set aside
  3. Cook hot dog according to package directions

Wasabi Oven Fries
Serves 4
  • 4 cuts of russet potatoes, scrubbed, and sliced 1/2" thick
  • 2 TB peanut oil or veg oil
  • 1 TB wasabi powder
  • 2 TB aonori seaweed flakes (you can also used dulse)
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp rice vinegar (I used mirin)

  1. Preheat oven to 475 degrees and line a large baking sheet with parchment paper. Toss potato slices with oil and spread in a single layer on the pan. Roast for 20 minutes, then flip fries. Roast for another 4-8 mins until crisp.
  2. In a small bowl combine seaweed, wasabi, sugar and salt.
  3. Remove fries from the oven and sprinkle with the rice vinegar and toss. Then sprinkle the wasabi mixture above and toss again. Serve immediately.
** I tend to shy away from all "fake" meat and enjoy hearty whole foods instead. When I saw this tasty recipe I decided to go on the hunt for a real substitute and ended up trying Field Roast- frankfurters original (they have many varieties). I am so happy with my choice, they even smelled like hot dogs and were a perfect addition to the recipe above.

Here is a blurb from the company- At Field Roast we believe “real” is better than fake. That’s why our old world-style vegetarian frankfurters are made using the simple tenets of good cooking, real ingredients and uncomplicated techniques. Fresh garlic, fresh onions and our own traditional blend of spices make the difference.

.....I think I may be making this recipe again tomorrow :)

Tuesday, May 8, 2012

Its official.......

we're moving!!

This has been a long time coming, for those of you who don't know my story, my husband and I put our house on the market in Sept 2009..... ummm now its now May 2012!?! For years we endured living as "tenants" in our own home.. No toaster, no family photos, cleared counter tops, no coffee maker (although I don't drink coffee so no loss for me) and hours I mean hours sitting in the car with the dogs while our house showed. To put it in perspective from this past August we had over 500 showings, sometimes 9am on Saturday - 5pm, in which we couldn't shop or go out and have fun to kill time because we had two dogs. Lets just say I wouldn't wish any of this on anyone! But enough of the past memories because our house sold and we move out in 23 days..... YIKES!!!

So that's why I have been MIA lately. Lots to do especially since we found another home that is perfect for our little family and we will move into at the end of the month. Bear with me while we make this life transition.

In the meantime I will be spending hours on pinterest and lots of daydreaming (huge vegetable gardens that I will plant, waking up to sunshine in the county, building a personal shelf made for my dehydrator, waking up to fresh juice (since we won't have to worry about rushing around to clean for another potential buyer to come through) and cooking incredible healthy meals in our new kitchen). Our new place already feels like home!

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