Barley Salad with Chickpeas, Tomatoes, and Spinach

This recipe is adapted from the wonderful (and beautiful) Smitten Kitchen.  First, I’ll come clean – one of the biggest changes to this recipe was actually an accident.  I was at the store, staring at the bulk whole grains, and I could have sworn I scooped from the bin labeled: bulgur.  Apparently, it was barley.  I know that most people would know the difference between these two things on sight, but I, alas, did not.  I even insisted to many of the people who ate it that this was, indeed, bulgur.  All of them kindly nodded and went about their business, but I’m pretty sure that most of them were laughing at me on the inside.  Oh well, there are worse faux pas than confusing your whole grains. 

Luckily, it turns out that this salad is wonderful with barley, but barley needs to be cooked for considerably longer than bulgur, so if you’re in a time pinch, use bulgur instead.

I love this salad, and it’s really very good for you, so I usually make a double batch and eat it for lunch every day.  This has led to my husband boycotting barley for the remainder of the summer, but that’s another post.

Don’t be intimidated by the ingredient list – this is a very simple recipe that requires a minimum of prep.  You can leave out the garam masala and turmeric if you can’t find them, and don’t be afraid to play with other spices you think might work.

Barley Salad with Chickpeas, Tomatoes, and Spinach

1 1/2 cups barley
4-5 cups water
3 Tablespoons lemon juice (when I first made this, I didn’t have lemons, so I used 3 TB mojito mix and skipped the honey, it was fabulous)
1 teaspoon honey
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon garam masala
1/8 teaspoon turmeric
salt
2 Tablespoons Walnut oil or olive oil
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 small red onion, finely chopped (to reduce it’s bite, you can soak it and then drain it out with the barley for some of the soaking time).
2 handfuls or so baby spinach, washed and dried
Whole Wheat Pita bread, sprayed with olive oil and toasted in a 450 degree oven until brown and crispy

To cook the barley, bring water to boil in a medium saucepan.  Add barley and return to a boil.  Cover, reduce to a simmer, and simmer 20 minutes.  Remove from heat and let sit, covered, for an additional 20 minutes. (If you like your barley softer, simmer longer).  Drain the barley and place in a large bowl.

Whisk together lemon juice, honey, cumin, cayenne, garam masala, turmeric, and salt.  Whisk in oil until dressing is smooth.

Add chickpeas, tomatoes, onion, and spinach to the bowl with the drained barley and stir to combine. Pour the dressing over the barley mixture and toss to combine. 

Serve with toasted pita wedges.  Good served warm or cold.

 

Cool Miner’s Cake

This recipe is one of my childhood favorites (I think I say that about all my recipes, but it’s true!).  My grandma always made it for my sister and me when we went to visit her and Papa in Tennessee.  One of the highlights of our summer visits was finding out what desserts grandma had waiting for us.  There were always at least two.  Usually, they included a chocolate pie and this “icebox cake.”  Of course, we usually stayed there for at least 3 weeks, so there were lots of other desserts to be had.  She made (and still makes) amazing red velvet cake, strawberry cake, lemon icebox pie, German chocolate cake, coconut cake, and many, many more. 

This was probably one of our favorites, and to this day my mom makes it when I go to visit, and my sister and I still reminisce about how Papa used to cut the dessert.  Papa was a devoted dessert lover, and we loved when he cut any sort of cake or pie, because he always gave us the size piece he wanted – which was always very big!  My mom (a weight watchers instructor) is not allowed to cut desserts at our house – my sister or I usually take this job, because we can be trusted to give each other enough, and – almost as important – the right part!  This cake is extra fun because of it’s punning name (Cool Whip, Cool Miner’s…like Coal Miner’s…) - I think it’s from the era when convenience foods were a big deal, and Campbell’s casseroles were actually fashionable to serve for your husband’s boss or whatnot. 

If you have kids in the house (or a husband), you can let them crush the Oreos (grandma always let us loose with a Ziploc of cookies and a rolling pin).  You can also give them a zip in the food processor, but what fun is that?  This is a great summer cake, since there is no baking and very little prep.  Perfect for a summer barbeque or picnic – although I have certainly made it in the middle of the winter!

Cool Miner’s Cake
Crust:
Regular package of Oreos
1 cup butter, melted

Filling:
2 small pkgs instant vanilla pudding
1 cups milk
1 8 oz. pkg. cream cheese (low fat does not work as well)
1/2 cup sugar
1 9 oz. container of Cool Whip

Crush Oreos, reserve 1 cup of crumbs for topping.  Mix remainder of crumbs w/ melted butter.  Press into a 9×13 pan.

Mix cream cheese, sugar, and 1/2 of cool whip, spread over crust. 

Mix pudding packets and milk and spread over cream cheese layer.  Spread remaining Cool whip and sprinkle with extra crumbs. 

Chill at least 4 hours before serving.

 

Smoked Whitefish Dip

Ok, let me start by saying that this is not one of my personal favorite recipes.  However, my dad loves it, as does almost every other person I know.  What can I say, I’m just not a fan of the smoked fish…

This recipe originally came from a restaurant called The Bowery in Traverse City, Michigan, near where I grew up.  My parents often went there for holiday parties and special occasions, and this dip was always a favorite.  Eventually, my mom managed to weasel the recipe out of a waitress (my mom is notoriously personable and talkative, a trait I didn’t really inherit from her).  She was shocked by how easy it was (the waitress even told her where in town to get the smoked fish).  That was at least 10 years ago, maybe 15, and mom still makes it for parties.  She doesn’t make it all that often, because it does make the house smell like fish.  If you like fish, this is not a problem.  Mom doesn’t like fish. 

All that aside, it is ridiculously easy, and makes a very impressive appetizer, especially if you serve it in a pretty little terrine or small baker (a couple of those little Le Creuset bakers would be beautiful).  Serve hot with breadsticks, crackers, or bagel chips (anything crunchy is good I think).

Smoked Whitefish Dip
Ingredients:
3/4-1 lb smoked whitefish, deboned, shredded
1 lb cream cheese
1 oz of garlic

To prepare: Mix all ingredients well in a blender or food processor.  (If you want to retain the bits of shredded fish, beat the cream cheese until soft, add the garlic, and then fold in the fish by hand.  This will give you a chunkier texture.)  Spread dip in an oval baker or other oven-safe dish. 

Bake at 350 degrees for 20-25 minutes.  Serve hot.

 

Zucchini Casserole

I had never had a zucchini casserole before moving to Texas for college and meeting my (then boyfriend) husband.  I first had it in his mom’s kitchen (I remember nervously chopping the zucchini for her – I was so worried I would mess it up and make a bad impression).  I’ve played with the recipe a little, but it’s still very close to hers.  It’s not exactly healthy, although I try to keep the oil to a minimum, and I use reduced fat cheese and Bisquick.  Still, when the zucchini comes in in the summer, this is one of my favorite things to make.  You can add gourmet chicken or turkey sausage (or veggie sausage would be good) and make it a complete meal. 

Zucchini Casserole
6-8 cups zucchini, sliced
1 large onion, chopped
1 1/2 cups sharp cheddar cheese, shredded
1/8 cup fresh Parmesan, grated
1 1/2 cups Bisquick
3 eggs
1/4 cup canola oil
1 tsp salt
1 tsp pepper
1 tsp oregano or Italian seasoning

To Prepare:  Mix all ingredients except eggs and oil in a large bowl.  Beat eggs and oil together and add to mixture.  Pour into large casserole or 13 x 9 pan.

Bake, uncovered for 50 minutes at 350 degrees.

 

Chicken Vegetable Bake

Here is one of my down and dirty recipes.  I know we online foodies have a reputation for being snobs who are morally opposed to anything canned, but I for one find lots of uses for canned, prepared, instant, and frozen foods.  Sometimes I just don’t feel like spending an hour in the kitchen, and sometimes I just don’t have the energy.  This is one of those meals that comes together in about 10 minutes, and then bakes, unattended, while you relax on the couch with a glass of wine, or bottle of beer (or run around like a crazy person chasing children, doing laundry, cleaning, or whatever else occupies your time in the real world).  So, this is my ode to Campbell’s, oh how we love thee…

A few notes: I strongly believe in organic chicken breasts.  Not only are they generally better for you, being free of antibiotics, hormones, and whatnot – more importantly, they taste better, and in my experience, are juicier and more tender – even if you over cook them!  So, I’d say if you can, spend the extra money on a tastier more forgiving chicken breast.  If you, like me, never remember to thaw anything, never fear: you can easily thaw the veggies for this recipe by dumping the bag into a colander and running them under cool water.  They’ll defrost enough to work with, and they’ll thaw the rest of the way in the oven.  If you’re really exhausted, or really pressed for time, put the chicken in without browning, and just increase the baking time.

Easy Chicken Vegetable Bake
Ingredients:
1 package thinly sliced chicken breasts
1 tsp. canola oil
1 tsp garam masala (divided)
salt and pepper
16-32 oz mixed frozen vegetables, thawed
1 can Healthy Request condensed Cream of Mushroom soup (Campbell’s)
1 package Instant Whole Wheat stuffing, prepared according to directions

To Prepare: Heat oil in a medium skillet over medium high heat.  Rub chicken breasts with 1/2 tsp. garam masala, and sprinkle with salt and pepper.  Brown chicken breasts.  Remove from heat.  In a 13 x 9 inch pan or a large casserole, combine vegetables, mushroom soup, and garam masala.  Salt and pepper to taste.  Place browned chicken breasts over vegetables in pan.  Spread prepared stuffing around chicken.  Bake at 350 degrees for 20 minutes, or until chicken is cooked through and vegetables are hot and bubbly.