Tag Archives: onion

Old Is New Again

I love grain salads. They are visually appealing, nutritious, and satisfying. We eat a lot of tabbouleh, and salads made of wild rice, and quinoa. I discovered a new grain recently called Einkorn. It is the oldest known grain on earth. Einkorn is easier to digest and contains more protein and antioxidants than modern wheat. It can also be used by individuals that are gluten free. I say it’s a win, win. Personally, I love the chew and texture of this ancient grain. Although I enjoy this particular salad with Einkorn grain, you can also use spelt, kamut, regular wheat berries or quinoa. The choice is completely up to you, but you owe yourself the chance to enjoy this delicious ancient grain.

GREEK EINKORN SALAD

INGREDIENTS:

  • 2 cups raw einkorn or wheat berries
  • 2 cups cherry tomatoes, cut in half
  • 1 medium red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 3 green onions, chopped
  • 1 cup roasted red peppers, chopped
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup capers, drained and rinsed
  • 1 cup crumbled feta cheese

FOR THE GREEK VINAIGRETTE:

  • 1/3 cup extra virgin olive oil or avocado oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dark balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons local honey
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • Freshly ground black pepper
INSTRUCTIONS:
  1. To make the vinaigrette, place all the ingredients in a pint jar and shake vigorously. You can also place all the ingredients except your oil in a bowl, and slowly whisk in oil until emulsified.
  2. Place all your salad ingredients in a large bowl, except for the feta cheese. Pour vinaigrette over ingredients and stir to combine. Refrigerate a couple of hours.
  3. Place grain salad in attractive bowl and top with feta cheese.

Serves 6-8

“In the end, the world returns to a grain.”
― Dejan Stojanovic

Skillet Chili Rellenos

As a vegetable farmer, I can or freeze a fair amount of food for our winter consumption. When the tomatoes and peppers are on, you will find me doing something for future use. Currently we are bombarded with peppers of all kinds. Poblanos, Hatch, jalapeños, pepperoncini and serranos. This week as I was grilling some poblano peppers for using in chili this winter, I thought why not use all this produce for something savory that won’t take a lot of time, yet has all the ingredients of one of my favorites, Chili Rellenos. Peppers, onions, garlic, tomatoes, we had it all on hand. I’ve been using the cast iron skillet that was handed down from my wife’s grandmother quite a bit lately. I love how it can go from stovetop, to oven to table (less dishes!). Bingo! I had our dinner plans.

Although I prefer to grill my peppers, you can also broil them in the oven on a sheet pan. Simply cut your peppers in half lengthwise and place them on a lightly oiled sheet pan, skin side up. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up. Remove, place them in a bowl and cover with plastic wrap until they cool slightly. Then peel off the skins and discard along with the seeds and stem.

INGREDIENTS:

  • 6 roasted poblano peppers, peeled and seeded; cut into strips
  • 1 tablespoon olive oil
  • 2 jalapeños, minced
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 6 fresh roma tomatoes, chopped or one 15 oz can chopped tomatoes
  • 1 teaspoon Mexican oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 6 large eggs
  • 4 cups shredded cheddar cheese or a combination of Monterey Jack and cheddar
  • Fresh cilantro, chopped for garnish
  • Sour cream for garnish

INSTRUCTIONS:

  1. Heat a 12-inch ovenproof skillet over medium heat and add the olive oil. Add the onion and jalapeño and saute them for about 5-6 minutes to soften.
  2. Add the garlic and cook for about 2 minutes.
  3. Add the tomatoes, oregano, ancho powder, cumin, salt and pepper. Cook for 10 minutes on medium-low, until the tomatoes soften up and the mixture becomes saucy. Scoop half of the sauce into a bowl.
  4. Preheat the oven to 350 degrees F.
  5. In the same 12-inch skillet, layer half of the poblano strips and half of the cheese. Add the remaining sauce, then the remaining poblano strips, then half of the remaining cheese.
  6. Next, beat the eggs and pour the eggs over the mixture over the top of the skillet. Add the remaining cheese.
  7. Bake for 25-30 minutes, or until the eggs set and the cheeses are melted.
  8. Remove and let set for 5 minutes. Garnish with chopped cilantro.

Serves 4-6

My favorite time of day is to get up and eat leftovers from dinner, especially spicy food. — David Byrne