Category: Grains

Do-ahead · Grains · Poultry

Mexican chicken bake

Belinda


This is a super family-friendly meal, popular with everyone. All you need is a nice salad.

Serves 4
3/4 cup short or medium grain rice
1 1/2 cups canned red kidney beans, drained and thoroughly rinsed.
4 tbsp chopped fresh cilantro (coriander)
2 tbsp vegetable oil
1 1/2 lbs boneless, skinless chicken thighs
12-oz jar spicy taco sauce (I use the brand “La Victoria Red Taco Sauce – medium)
1/2 cup sliced black olives, optional
3 cups grated sharp cheddar cheese
6 scallions, green part chopped for a garnish
1/2 cup sour cream

Preheat the oven to 350 F
Lightly grease a deep, 9 inch ceramic baking dish.
Bring a large saucepan of water to a boil, add the rice and cook for 10 to 12 minutes, stirring occasionally. Drain.
In the prepared dish, combine the beans, 2 tbsp of the cilantro and some salt and pepper, then add the rice and toss together.
Lightly press the mixture into the rice and the mixture is flat.
Season the chicken thighs with salt and pepper, heat the oil in a large frying pan over medium high heat and saute the chicken thighs for 5 minutes, then turn over.
Add the spicy taco sauce and cook for another 4 minutes.

To assemble, spread half the cheese over the rice.
Arrange the thighs and sauce on top in a star shape, sprinkle with sliced black olives and 2 tbsp chopped cilantro, then sprinkle with cheese.
Cover with aluminum foil.
Bake for 35 – 40 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 10 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.
Serve sprinkled with the remaining cilantro, chopped scallions and a dollop of sour cream.

 

Baking · Do-ahead · Grains

Chewy, healthy flapjack bars

Belinda

 

Instead of buying cereal bars, these are so much more tasty and nutritious.
They keep in an airtight container for up to 4 days, but you won’t have any left after 1 day.

Makes 12 bars
10 oz jar apple sauce
4 oz (1/2 cup) ready to eat dried apricots, chopped
4oz (3/4 cup) raisins
2oz (1/4 cup) raw sugar
2oz (1/3 cup) sunflower seeds
1oz (2 tbsp) sesame seeds
1oz (1/4 cup) pumpkin seeds
3oz (scant 1 cup) rolled oats
3oz (2/3 cup) self raising wholewheat flour
2oz (2/3 cup) desiccated (dry unsweetened) coconut
2 large eggs

Preheat the oven to 400 F
Grease an 8 inch square shallow baking pan and line with baking parchment.
Put the apple sauce in a large bowl with the apricots, raisins, sugar and the sunflower, sesame and pumpkin seeds and stir together with a wooden spoon until thoroughly mixed.
Add the oats, flour, coconut and eggs to the fruit mixture and gently stir together until evenly combined.
Turn the mixture into the greased tin and spread to the edges in an even layer.
Bake for about 25 to 30 minutes or until golden and just firm to the touch.
Leave to cool in the tin, then lift onto a board and cut into bars.

** Allow the baking parchment to hang over the edges of the pan, this makes it easier to remove the bars from the pan.

Fish · Grains · Meat

Creole jambalaya

Belinda

Gorgeous and so flavorful.

Serves 6
12 oz ground pork
1 tbsp olive oil
5 oz Spanish chorizo, diced
1 onion, finely diced
3 large garlic cloves, crushed
1 red pepper, finely diced
1 green pepper, finely diced
2 bay leaves
1/2 tsp turmeric
1 tsp smoked paprika
1 tsp cumin
7 fl oz white wine
14 or 15 oz can of chopped tomatoes
1 3/4 pints chicken stock, and more if required
12 oz brown basmati rice
4 oz shelled raw prawns, tails left on if you like
3 tbsp chopped Italian parsley
4 scallions, sliced
sour cream, optional

Season the ground pork and roll it into bite sized meatballs.
Heat a large pan, add a dash of oil and brown the meatballs for 7 to 8 minutes. Remove from the pan and set aside.

Add the diced chorizo, onion, garlic and peppers to the pan and cook for 5 minutes.
Add the bay leaves, turmeric, paprika and cumin and stir for 1 minutes more before pouring in the white wine and tomatoes.
Meanwhile, heat the stock separately.

Add the rice to the pan and stir well. Pour the stock into the rice and meatball, and bring to a simmer.
Cover the pan with a lid and cook over the lowest heat for 30 to 35 minutes or until the rice is cooked.
Add more stock if it is getting too dry.

Stir in the prawns and cook for 4 to 4 minutes or until they turn pink.
Before serving, stir in the parsley and scallions, then season to taste.
Serve with a dollop of sour cream, if you like.

 

Gluten Free · Grains · Nuts · Salad · Vegetable-related

Wild rice, tomato, mozzarella, pistachio and mint salad with tangy yoghurt dressing

Belinda

A very healthy, interesting salad. A winner! Another great recipe from Aida Mollenkamp

1/2 cup uncooked wild rice
1/2 cup plain Greek yoghurt
4 tbsp extra virgin olive oil, plus extra for the tomatoes
3 tbsp champagne vinegar
Kosher salt and grund black pepper
pinch of sugar
1lb grape or cherry tomatoes
5 oz mixed baby greens such as kale, chard and tatsoi
8 green onions (scallions) , white and pale green parts thinly sliced
1/2 cup finely chopped pistachios
1/2 oz fresh mint, leaves torn just before serving
8 oz (or one large piece) of buffalo mozzarella

For the wild rice – Place 2 cups water or broth in a small saucepan and bring to a boil over high heat. Add a pinch of salt and stir in the wild rice. Bring everything back to a boil before reducing the heat to low to maintain a simmer.
Cook until the rice is chewy and tender but the grain is still intact, about 35 to 45 minutes.
Drain the rice in a sieve or fine-mesh colander, turn out onto a rimmed baking sheet and spread it out to cool.
Meanwhile, make the dressing.

For the dressing – Combine the yoghurt, olive oil, vinegar and a splash of water in a jar, close, and shake until well incorporated. To taste, dip a lettuce leaf in the dressing then add more sugar, salt or pepper , as desired.

For the salad – Halve the tomatoes and combine with a glug of oil and a pinch of salt, toss to coat and set aside briefly, at least 5 minutes. Meanwhile, tear the mozzarella into small chunks or if they’re ciliegine tear them in half.

When ready to serve, arrange the greens , tomatoes (without any juices) and scallions on a serving platter.
Toss the cooked wild rice with half of the dressing, then add to the salad.
Top with mozzarella, pistachios and mint and serve with additional dressing on the side

Appetizer Vegetarian · Appetizers · Fish · Gluten Free · Grains · Nuts

Grilled parmesan polenta with olives, peppers, pine nuts and rosemary

Belinda

So many wonderful Mediterranean flavors and gluten free!

Serves 8 as starter or 6 as a main course

2 1/2 pints water
1 tsp salt
1/2 lb polenta (It’s recommended to use the instant variety, which cooks in 5 minutes)
3 tbsp butter
1/2 cup freshly grated parmesan cheese
3 red peppers
1 yellow pepper
extra virgin olive oil
2 cloves garlic, chopped
1 tbsp fresh rosemary, chopped
1/2 cup pitted and chopped kalamata olives
3 anchovy fillets, drained of oil and squished (optional, but I love them)
1/4 cup fresh pine nuts
sea salt

Bring the water to the boil in a large wide (not tall and narrow) saucepan.
Add the salt, then shake in the polenta from a height. Stir continuously, using a wooden spoon.
When the polenta is cooked (5 mins for instant polenta and about 20 mins for regular polenta), stir in the butter and parmesan cheese.
Tip it on to a shallow tray and spread out to 1/2 inch thick. Smooth the surface and leave to cool. The cooked polenta can be left at room temperature for several hours, or it can be made a day in advance, but should be kept covered and refrigerated.

Blacken the peppers over a hot gas flame until well charred, put them into a paper bag (I use a paper grocery bag) and clip it shut so the peppers can steam until cool. This makes it easy to remove the skins.
When cool, remove the skins, core and seeds, put them into a colander over a bowl to catch any precious juices, and cut into fine slices.

Heat 1 tbsp olive oil over a low heat in a small pan and add the garlic and rosemary. Cook gently until aromatic, but don’t let the garlic color.
Add the black olives and take off the heat, then stir in the peppers and any juices caught underneath the peppers.
If using anchovies, blend them into this mixture. This can all be prepared a few hours ahead; cover and keep it at room temperature.

Fry the pine nuts in a little oil until golden (make sure you keep moving them around in the pan or they will burn) and drain on a paper towel, sprinkling them with a little salt.

When ready to finish off the polenta, cut it into squares and brush it on both sides with olive oil.
Barbecue the pieces on both sides, or grill them on an indoor griddle until light brown and crispy.
Transfer the crispy pieces onto a serving platter, spoon on the pepper topping and add a smattering of toasted pine nuts.

Serve immediately with a good, interesting green salad.

Grains

Light and zesty lemon dill rice

Belinda

This is very light, fresh and tangy and a perfect accompaniment to fish or chicken.

Serves 4

2 1/2 cups low fat chicken broth
1 cup long grain rice
2 tbsp finely minced garlic
4 tsp finely minced lemon zest
2 tsp fresh lemon juice
Freshly ground black pepper to taste
2 tbsp finely minced fresh dill
4 scallions, finely minced, green part only

In a saucepan, bring the chicken broth, rice, garlic, lemon zest and juice to a boil over high heat.
Cover, reduce the heat and simmer for 20 to 25 minutes until the liquid is absorbed and the rice is tender.

Remove from the heat, season with the pepper, stir in the dill and scallions and fluff with a fork.
Serve immediately

Appetizer Vegetarian · Appetizers · Gluten Free · Grains

Griddled polenta cakes with caramelized onions, goat cheese and honey

Belinda

This is a real winner, especially as a starter. Crispy polenta topped with sweet caramelized onions, slightly tangy goat cheese, then the drizzle of good honey.
You can caramelize the onions ahead of time so there’s very little left to do before you serve it. I always caramelize more onion than the recipe says as I love it.

Serves 6

Polenta
2 cups whole milk
1 tsp kosher salt
1 cup polenta
Extra virgin olive oil

Topping
1 medium yellow onion, halved and cut into 1/4 inch slices. ( I use 1 large onion at least)
kosher salt
2 oz goat cheese, crumbled  (I have been known to use 4 oz goat cheese, so buy more, just incase)
good honey to drizzle

In a medium saucepan over medium high heat, bring 2 cups water, the milk and the salt to a boil.
Slowly whisk in the polenta. Turn the heat down and continue to whisk for 5 minutes, or until the polenta is smooth and creamy. Spread the polenta into a 9” square baking dish and set aside to cool.

For the topping;
While the polenta is setting up, add the butter and olive oil to a heavy bottomed skillet set over medium low heat. Add the onion and a sprinkle of salt and cook, stirring occasionally, until soft, golden and caramelized, 25 to 30 minutes.

Pour 1 tbsp of olive oil into another skillet set over medium heat. Using a 3 inch round cookie cutter, cut out circles of the firm polenta and place in the hot skillet.
Cook until slightly browned and crusty on one side, about 2 to 3 minutes, then flip and cook the other side, another 3 minutes. Work in batches, adding more oil as needed.

To assemble the polenta cakes, arrange them on a plate, top with 1 tbsp (or more) of caramelized onions and about 1 tsp (or more) of crumbled goat cheese and drizzle with honey.

Grains · Salad · Vegan

Couscous with dried apricots and roasted butternut squash

Belinda

Another Ottolenghi gem. I love this combinations of Fall flavors.

1 large onion, thinly sliced
6 tbsp olive oil, divided
Scant 1/2 cup dried apricots
1 small butternut squash, peeled, seeded and cut into 3/4 inch dice
1 1/2 cups uncooked couscous
1 cup chicken or vegetable stock
pinch of saffron threads
3 tbsp fresh tarragon, coarsely chopped
3 tbsp fresh mint, coarsely chopped
3 tbsp Italian parsley, coarsely chopped
1 1/2 tsp ground cinnamon
grated zest of 1/2 lemon
Coarse sea salt and freshly ground black pepper

Preheat the oven to 350 F
Place the onion in a large frying pan with 2 tbsp of the oil and a pinch of salt.
Saute over medium high heat, stirring frequently, for about 10 minutes, until golden brown. Set aside.

Meanwhile, pour enough hot water from the tap over the apricots just enough to cover them. Soak them for about 5 minutes, then drain and cut into 1/4 inch dice.

Mix the diced squash with 1 tbsp of the olive oil and some salt and pepper. Spread the squash out on a baking sheet, place in the oven and bake for about 25 minutes, until lightly colored and quite soft.

While waiting for the butternut squash, cook the couscous. Bring the stock to a boil with the saffron threads. Place the couscous in a large heatproof bowl and pour the boiling stock over it, plus the remaining 3 tbsp of olive oil. Cover with plastic wrap and leave for about 10 minutes; all the liquid should be absorbed.

Use a fork or a whisk to fluff up the couscous, then add the onion, butternut squash, apricots, herbs, cinnamon and lemon juice. Mix well with your hands, trying not to mash the butternut squash.
taste and add salt and pepper if necessary.
Serve warmish or cold

 

Gluten Free · Grains · Nuts · Vegan

Camargue red rice and quinoa with orange, pistachios and pomegranate seeds

Belinda

Another gem from Ottolenghi!

Serves 4

1/3 cup shelled pistachio nuts
1 cup Camargue red rice
1 cup quinoa
1 medium onion, sliced
5 fl oz olive oil
grated zest and juice of 1 orange
2 tsp lemon juice
1 garlic clove, crushed
5 scallion, thinly sliced
1/2 cup dried apricots, roughy chopped
1/2 cup wild arugula or rocket
seeds from 1/2 pomegranate
salt and freshly ground black pepper

Preheat the oven to 300F
Spread the pistachios out on a shallow baking tray and toast for 8 minutes, until lightly colored.
Remove from the oven, allow to cool slightly, then chop roughly. Set aside.

Fill 2 saucepans with salted water and bring to the boil. Simmer the quinoa on one for about 12 to 14 minutes and the rice in the other for 20 minutes.
Both should be tender but still have a bite. Drain in a sieve and spread out the 2 grains separately on flat trays to hasten the cooling down.

While the grains are cooking, saute the white onion in 4 tbsp of the olive oil for 10 to 12 minutes, stirring occasionally, until golden brown. Leave to cool completely.

In a large mixing bowl combine the rice, quinoa, cooked onion and the remaining oil.
Add all the rest of the ingredients, then taste and adjust the seasoning.
Serve at room temperature

Do-ahead · Gluten Free · Grains · Vegetable-related

Mejadra (A middle Eastern comfort food)

Belinda

This is a spectacular, spicy, sweet, comforting dish from the book “Jerusalem” by Yotam Ottolenghi. This is delicious served with a dollop of minted Greek plain yoghurt.

Serves 4

1 1/4 cups green or brown lentils
4 medium onions (1 1/2 lb)
3 tbsp all-purpose flour
About 1 cup sunflower oil
2 tsp cumin seeds
1 1/2 tbsp coriander seeds
1 cup basmati rice
2 tbsp olive oil
1/2 tsp ground turmeric
1 1/2 tsp ground allspice
1 1/2 tsp ground cinnamon
1 tsp sugar
1 1/2 cups water or chicken stock
salt and ground pepper

Place the lentils in a small saucepan, cover with plenty of water, bring to a boil, and cook for 12 to 15 minutes, until the lentils have softened but still have a little bite. Drain and set aside

Peel the onions and slice thinly. Place on a large flat plate, sprinkle with the flour and 1 tsp salt, and mix well with your hands.
Heat the sunflower oil in a medium heavy bottomed saucepan placed over a high heat. Make sure the oil is hot by throwing in a small piece of onion; it should sizzle vigorously.
Reduce the heat to medium high and carefully (it may spit!) add one-third of the sliced onion.
Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon. until the onion takes on a nice golden brown color and turns crispy. (adjust the temperature so the onion doesn’t fry too quickly and burn)
Use the spoon to transfer the onion to a colander lined with paper towels and sprinkle with a little more salt.
Do the same with the other two batches of onion; add a little extra if needed.

Wipe the saucepan in which you fried the onion clean and put in the cumin and coriander seeds.
Place over medium heat and toast the seeds for a minute or two. Add the rice, olive oil, turmeric, allspice, cinnamon, sugar, 1/2 tsp salt, and plenty of ground black pepper.
Stir to coat the rice with the oil and then add the cooked lentils and the water/chicken stock.
Bring to a boil, cover with a lid and simmer over a very low heat for 15 minutes.

Remove from the heat, lift off the lid and quickly cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 minutes.

Finally, add half the fried onion to the rice and lentils and stir gently with a fork.
Pile the mixture in a shallow bowl and top with the remaining onion