Moroccan Wheat Berry Salad

In case you found a way to dodge my steady stream of social media abuse this past weekend, you know that I recently journeyed back to my homeland of Red Sox Nation to cross a few things off my checklist. While in Boston, I was lucky enough to:

1. Celebrate my dear mother's 30th birthday 
2. Visit my long-lost-best-friend and supermodel, Catherine Way
3. Land an internship (er, kind of)
4. Guzzle down enough carbs to fuel an oil tanker
5. Take part in a life changing seminar by the Four-Time James Beard Award Winning food writer, David Leite 

I swear none of that was exaggerated...


Okay, fine, some of it was. Hush. But after my weekend of merriment, I can't stop doing this:

In fact, last weekend's activities soared so far beyond my expectations, I could have flown home on my own Cloud Nine. I had, so naively, assumed that I would walk out of the Boston University seminar with just a few helpful hints on how to get people to read about what I slap up here. 

I had no idea that someone as marvelously reputable as David would be catering our discussion to questions that I asked... like, little old me! 

I relished in every possible second of his golden wit. And yeah, I kind of want to be him. 

David versed us on everything from creating recipes, to submitting proposals, to the art of food blogging. And he was hilarious, to boot. Please check out his website so you can understand what I'm talking about! 

I found that there was but one downside to his lecture, and I hesitate to even say it... 

Apparently, my Ralph Lauren Superman (aka the illustrious Ina Garten) has a serious 'tude when it comes to writing about her recipes. I know, I know. It's practically sacrilege to tarnish my guru's Teflon reputation. But don't let her impeccably ironed button-down and loyalty to fabulosity fool you; this Hampton queen is apparently quite the hardass. 

Let's move on, I'm currently trying to repress this in my memory. 

I'm pretty jazzed about this next recipe. I've been holding on to the idea for a while now, and after making it, I have no idea why. I thought that I'd need a substantial chunk of time to cook the wheat berries, but they took less than 20 minutes. And in the meantime, you can prepare everything you need for the finished product.

The flavors are definitely different. I used three ingredients for the first time, here, and I'm happy to say it turned out great. See what can happen with a little experimentation? Beautiful things, people. 

I can now confidently say that wheat berries, dried currants, and Meyer lemon hold a place among my novelty food vanquishes. I get that the ingredients in this salad may not be terribly approachable to a palette tuned to Sunset Strips, but just give 'em a chance...

Because Brian Williams said so.

Moroccan Wheat Berry Salad

Serves 4

           

[1] cup dry wheat berries 

     (makes 2+ cups cooked)

[1/3] cup chopped fresh mint

[1] cup dried currants

[1/2] cup shredded carrot

[1/4] cup Meyer Lemon Curry vinaigrette (recipe as follows)

For the vinaigrette:

[2] Meyer lemons, juiced*

[1] tsp olive oil

[1] tsp curry powder

[1] tbsp course ground Dijon mustard

[1] tbsp rice wine vinegar

[1] tsp agave nectar

Start by lightly toasting wheat berries in a dry medium saucepan. Remember to keep an eye on them, shaking the pan occasionally... I let my A.D.D. get the best of me and some of these suckers burned. After about 2-3 minutes, pour in the water and bring to a boil, then reduce heat and simmer for 15-20 minutes covered. Package directions may vary so check the instructions on the back.


Place chopped mint, dried currants and shredded carrots in a large bowl. 

Once the wheat berries are cooked (they should be chewy), drain and rinse them with cold water to stop the cooking. If you add the hot wheat berries to the fresh mint, the mint will turn brown. And it will be ugly. After the wheat berries have cooled, dump them in the bowl with the rest of the crew. 


To make the vinaigrette, whisk lemon juice, olive oil, curry powder, dijon, vinegar, and agave together in a small bowl, then pour over the mixture and combine. The resulting dressing will be a beautiful golden yellow. 

You're going to want to eat this right away, not only because it's irresistibly flavorful, but because the colors become muted after some time. And you know how much I love color.

But somehow, I doubt that advising you to devour with haste is the worst suggestion I could make.

*Meyer lemons are sort of a mix between and orange and a lemon. They're much sweeter and add great flavor without being too sour. 

Detox, Reeboks

I don't care if you're Mother Theresa, we all have those weekends when self-control virtually goes AWOL.

Famous last words: "I was being so good... until I went to Cookout on Saturday night... followed by Taco Bell."

Whether you're on a health-food kick or trying to log more hours at the gym, an indulgent weekend can throw a monkey wrench in whatever plan we thought we thought we made, erasing all progress on that Banquet Bikini Countdown.

Unfortunately for our asses, after barhopping Wednesday and Thursday, latenight dancing to Rebecca Black on Friday, and daydrinking on Saturday, all you want from Sunday is a big, fat brunch. If, of course, you can manage to be fully functioning before 2 p.m.

If not, there's always delivery.

When Sunday does roll around, it's like God's gift to the college student. If the week went straight from Saturday to Monday... I actually can't even finish that thought. And though I know you really wanted to make it to service this time, just so you could thank Him for giving us a solid 24 hours to become real again, the weekend toll proved (once again) to be too much.

As Monday inevitably arrives, like it somehow always does, our bodies have abandoned ship. And let's face it, so has all motivation to hit the gym.

Sound a little too familiar? Lucky for you, no one can see you nodding.

So, for anyone who has ever experienced the three-day dietary train wreck known as "the weekend," this post is for you. I can't help you finish your finance homework, but I can help you get back on track.

This recipe is for one of nature's superfoods: kale. It's literally one of the most nutrient dense vegetables you can find, and will definitely help recondition your body. This leafy green packs in all the fiber, vitamin A, calcium, antioxidants, potassium and beta-carotene that you didn't get from your Bud Light. If you've never cooked with it before, go to Harris Teeter now and buy some. It's easier to make than pasta.

Braised Kale and Couscous with Mango Relish
Serves 2

For the Kale:
[2] cups chopped kale, stems removed (about 4 leaves)
[1/4] vegetable stock;  use water if you don't have any on hand
[1/4] white wine*
[1] garlic clove, minced
[2] tbsp lemon juice

[2/3] cup dry couscous (for bonus points, use whole grain)

For the Mango Chutney:
[1] mango, chopped into half inch pieces
[1/2] cup cherry tomatoes, quartered
[1/4] cup diced red onion
[2] tbsp chopped parsley (or cilantro)
[2] tbsp chopped scallion
[1] lime, juiced
[1/2] tsp cayenne pepper
[1] tbsp roughly chopped almonds

Start by peeling and chopping the mango. It can be a little tricky because mangos have an awkwardly large pit, but don't worry too much about finesse. Place in a medium mixing bowl along with quartered tomatoes, red onion, chopped herbs, lime juice and cayenne pepper. Incorporate all the ingredients well and let them mingle in the refrigerator while you make the kale and couscous.

Rinse kale and remove the bottom part of the stem. Some people remove the whole stem, but I cut off just the tough end. Chop into 1 inch strips (cutting across the stem, widthwise).

Pour veggie stock and wine into a medium sauté pan with minced garlic and heat on medium/high until simmering. In the meantime, bring another pot of water to boil for the couscous (exact amount according to package directions). Once boiling, pour in the couscous. Many packages take just 5 minutes.

Place the kale in the hot pan and cook, covered, for 5 minutes or until the kale is bright green and tender. Drain, then squeeze on the fresh lemon juice to save color and add freshness.

Fluff the couscous with a fork once done and pile it on a plate. Cover it with the fresh mango relish and garnish with the crushed almonds. Serve alongside your kale, and you'll have a hearty, nutritious meal in no time. It may even inspire you to lace up your sneakers and hit the gym.


Now crack open a fresh beer and pat yourself on the back for bein' so freaking healthy.


*Optional: you could replace the wine with an equal amount of stock or water, but any excuse to use wine is a good one.

Winning: Pasta with Broccoli and Yum

Disclaimer: I hate jumping on the band wagon. Especially when a particular topic has been beaten to death (via status updates/album titles/photo captions/tweets YES I HAVE TWITTER NOW @taryneleanor... follow me).  


But Charlie Sheen is special case... 


For whatever reason, when I was writing this recipe, his fun little catchphrase came to mind. And although I could try to explain the addicting garlicky cheesiness of this pasta, Chuck just has such a way with words. So I'll pay tribute here, to a man whom I personally hate, but whose words have touched us all.  Here's what the great American poet of our generation has to say:

"It's perfect. It's awesome. Every day is just filled with just wins. All we do is put wins in the record books. We win so radically in our underwear before our first cup of coffee, it's scary. People say it's lonely at the top, but I sure like the view."

Thanks, Chuck. Couldn't have said it better myself. 

This pasta is just that-- one for the record books. A bowl of wins. Make this pasta, and you'll get it. 

Flavorful + filling = winning

Shout out to all you cheese-loving normalvores out there-- fear not. You can easily swap out the vegan cheese for something more your style, maybe mozzarella or parmesan. Or if you're anything like my roomies... both! Love them. And I promise I don't judge.


So without further a-do (?), here's how I made it:


Garlic Lemon Pasta with Broccoli & Sun-dried Tomato
[2] oz pasta shells
[1/2] cup broccoli
[1/3] cup vegan cheese (daiya really is the best)
[1] garlic clove
[1/2] lemon juice
[1] tbsp sun dried tomato, minced
[2] tsp olive oil
[1] tbsp chopped basil or parsley
salt
cracked pepper


Start by bringing a pot of water to a boil. Once it's boiling, add a considerable pinch of salt and cook pasta until al dente.


Meanwhile, steam the broccoli. I find that it's easiest to do this in a microwave. Just fill a microwavable bowl with about 1/4 inch water, add broccoli, and cover. Microwave for about 2 minutes, or until broccoli is bright green and tender.


Cook garlic in a small sautee pan with 1 tsp of olive oil until it starts to turn color. Add sun dried tomato and continue cooking for about 1 minute.


Once pasta is cooked, drain and return to pan. Add broccoli, garlic and sun dried tomato, cheese, lemon juice, salt, pepper, and remaining olive oil. Combine and transfer to a dish. Top with fresh herbs.


Take a bite and try not to pass out.

Yum-Oh

On a Roll!

Between my last post (Feb.8... yikes) and now, a lot of stuff has happened.

Blogging, clearly, has not been one of them. Sorry.


I'm sensing a pattern developing, here. I get on a serious roll, then... uhhh... I don't even want to know when the last entry was. And the busier I get, the more often it tends to happen. At least I'm consistent?

But enough of that, today is a new day. And April is (about to be) a new month. Being a better blogger is still on my radar, and what's the harm in having a long-term goal.

One thing that hasn't fallen to the wayside-- my cooking. I've got tons of recipes to share and I promise, sooner or later, I'll get 'em up here.

So, let's see how many posts I can get in before the next dry spell. Chances are pretty good that consistency will get the best of me once again, but for the sake of everyone who reads my blog, I'll remain optimistic.

Here's a phenomenal recipe for Roasted Red Pepper Hummus. I don't know many people who don't like hummus, and I'm telling you, this is honestly the best hummus I've made so far.* This recipe literally could not be easier.

Roasted Red Pepper Hummus
[1] can organic chickpeas
[2] tbsp sesame tahini
[2] lemons, juiced
[1 1/2] whole roasted red peppers, chopped
[1] garlic clove (use more... if you like more garlic)
[1] tsp paprika
[1/4--1/3] cup water to thin. (I use water in place of olive oil but you could use either, or both!)
salt
pepper

Blend chickpeas, tahini, lemon juice, garlic and a little water in the food processor until smooth. Add water until you've reached desired consistency. When smooth, add salt and pepper to taste, chopped peppers, and paprika. Blend once more until combined. I kept the consistency pretty chunky (I hate that word) so that it was more like a dip. Sprinkle the top with paprika and add a sprig of parsley for presentation and color. Bring it to a party, serve it with pita, then watch it dis-ap-pear.

I'm going to go eat this now and pretend that Spring Break hasn't ended.

You're gunna be sahooo pOpuLaR

*In my latest attempt to avoid preservatives, I've been making my own hummus. It's so much cheaper (hummus at the grocery store can cost up to $5.00 compared to a can of chickpeas for like, $0.80), plus you can control the flavors and consistency. Basically, after you make your own hummus, you'll never buy it from the store again. 

Simple Mediterranean Salad & A Tale from Tuscany

I have to admit something. It wasn't long ago that I couldn't tell you the difference between a Pinot Grigio and a Pinot Noir, even if my favorite heels depended on it.


Now, I'm no expert by any means, but spending a semester in the wine capital of the world helped my odds a little... or at least taught me a thing or two.


I won't get into what I've learned about wine so far because, frankly, it's not a whole lot. This post is about something slightly less trendy-- olive oil.

What many people don't know is that olive oils can vary just as widely as wines can. The Filippo Berio that you buy in a typical grocery store has a completely different color, flavor and use than a Californian olive oil straight off a vineyard. 

But it's the olive oil that I tasted in Chianti [insert eye roll here] that hails from a different world altogether. 

While I was abroad, I had opportunities that had previously only lived in my dreams or in the movies. When I traveled to Florence, I had the once-in-a-lifetime chance to go to a tiny village in Tuscany where... brace yourselves... an Italian duo, who spoke zero english, cooked us an authentic Italian meal paired with wine made right there at the private villa. It's okay, I'd hate me, too.

The first course was a simple bruschetta (toasted bread) drizzled with the most beguiling olive oil that I'd ever tasted. It was slightly spicy, lustrously bright in flavor, yet it was light enough to dispel any anxieties over fat content. I wanted to lick the plate, and if no one were watching, I probably would have.

An olive in its purest form is the culprit in donning out a healthy dose of attitude. I innocently volunteered to taste the small, green bud after it was freshly picked from a nearby tree, and I soon realized my ill fate. 

I had expected to be met with the tender and salty snack that I love so dearly. What I actually got was nothing short of offensive-- a hard, bitter, horrifically spicy nugget of ew!


I made the mistake of thinking that the black ones tasted different, and you can probably guess how that turned out-- I digressed from any lady-like manners I had to spit it out asap...twice. How could such a tiny berry so aggressively my palate? My mouth burned until lunch.


Oh, but lunch? For once, words escape me. 


Except that I had seconds, and thirds, and I think fourths. Hands down, it was the best pasta I'd ever had in my life, with a basil pesto sent from the Italian gods. The experience was unforgettable. 

I'm not about to claim that this recipe for Simple Mediterranean Salad will be the best lunch of your life, but it brought my right back to my time in Tuscany. I bought two bottles of the olive oil and gave two bottles of the Chianti wine as Christmas gifts to my family. I kept one bottle of the olive oil for myself and cherish it as if it were liquid gold.


The best thing I recommend to you, if you've never ventured past the stuff on your grocer's shelves, is to find a specialty food store and ask about the oils they carry. Prices range with quality, but a good olive oil just may change the way you cook.


Simple Mediterranean Salad

[1] tbsp finishing olive oil (a flavorful oil that doesn't need to be cooked)
[1] tbsp fresh lemon juice
[1] tsp lemon zest
[1/2] tsp dried mint; more if you use fresh
[1] small zucchini, cut into 1/4 inch half-moon shapes
[1/2] tbsp pine nuts, toasted
[1/4] cup mixed olives, chopped; use whatever varieties you like best
a couple leaves of fresh basil; chopped
fresh cracked pepper


First, mix the olive oil, lemon juice, lemon zest, mint, and pepper in a bowl with a metal fork or whisk. Then add the chopped olives, zucchini, basil, and pine nuts. Combine all ingredients and top with a little more fresh basil.

Then close your eyes and imagine yourself on a villa in Tuscany.

View from the villa in Chianti

View from the top of Montefioralle (named the most beautiful village in Italy)

Citrus Spiced Pumpkin Hummus

For me, using a recipe is sort of like using a cheat sheet on a test. If everyone had one, then anyone could do it. (The only exception is baking, where not using a recipe is just silly... unless, of course, you're the thrill seeker type and don't mind the occasional chocolate chip paper weight). But cooking should be about creating, and sometimes that means failing too.

That said, I came across a recipe for Pumpkin Hummus on La Fuji Mama's blog, and thought it sounded so different and (most importantly), delicious. I really want to put my own twist on it, so I kind of just used the unique idea as my starting point and crossed my fingers that I could figure it out sans recipe. After a lot of taste testing, critiques (good AND bad) from my sisters, and a couple of tweaks, I think I came up with a really great recipe. It's a perfect holiday dip that gets an unexpected twist from the pumpkin and orange.

Citrus Spiced Pumpkin Hummus

[1] can garbanzo beans

[1] can pumpkin puree

[½] cup sesame tahini

[½] cup orange juice

Juice ½ lemon

[1] tbsp lemon zest

[1] tbsp orange zest

 [½] tsp allspice

[½] tsp fresh ground nutmeg

[1] tsp cinnamon

[1] garlic clove, minced

salt

pepper

Making hummus is just about as easy as it gets. You literally just put everything into a food processor and blend until it becomes a lovely, creamy, and delicious dip. 

I was worried at first the pumpkin would be overpowering so I only added half at first, but it really does need the whole can. You can really taste the orange flavor, too, and the sweetness of the orange juice works perfectly with the spices and the sesame tahini. It's a savory/sweet dip that I plated with pita crackers, cheddar cheese, and baby carrots.