Category Archives: Grains

Roasted Eggplant & Chickpeas with Fresh Herbs & Crispy Quinoa

Roasted chickpeas, eggplant, etc

salad of roasted eggplant, chickpeas, tomatoes, fresh herbs and crunchy quinoa

I found some beautiful eggplants at the market this week and thought of this salad, a staple we ate all last summer long.  Summers already nearly over, which is hard to believe, how fast the time goes and goes, but this salad feels like summer on a plate that we can enjoy all the way through the fall.  Roasted eggplant and chickpeas, lots of fresh herbs – parsley, mint & oregano – tomatoes, currants, a squeeze of lemon and some toasted quinoa or millet added in for a little crunch.  Think of it as a wildly embellished taboulli – yum. 

Last summer I would stir in some soft goat cheese, which adds a nice creaminess, but this time around I left it out since I’m eating dairy free at the moment. Every bit as delicious without the cheese, but you could also stir in some dairy free chevre style nut cheese if you like (I’ve been enjoying Heidi Ho ne chevre lately), for a little something extra if you’re vegan or dairy free.  Your choice, stir in some goat cheese, a little feta, dairy free nut cheese or leave it out, we’re happy to eat it either way. 

For us this makes a meal in itself served atop a bed of quinoa and some arugula or other salad greens lightly dressed, Romaine works great too.  I also like wrapping it up in a large chard leaf, again Romaine or collard greens would also be very suitable with a little bit of hummus or a spread of roasted eggplant & tahini helps keep it all stuck together in the green wrap.  Or make this part of a middle eastern style assorted salad plate with some stuffed grape leaves, hummus, muhammara (find my gluten free version here), a few olives and a side of lavash or gluten free crackers.

Roasted eggplant, chickpea salad

Roasted eggplant, chickpeas, tomatoes, fresh herbs topped with feta

 Last night after dinner, Skyler announced this tasty salad to be in my top ten of savory recipes, and even though she’s definitely my biggest food fan and dining ally, I think that’s a pretty nice endorsement. This roasted eggplant, chickpea and fresh herb salad is delicious and keeps well for several days, easy to make ahead and bring to a party or keep leftovers parked in the fridge to snack on or add to lunches throughout the week.  Enjoy!  

Roasted chickpeas, eggplant, etc

salad of roasted eggplant, chickpeas, tomatoes, fresh herbs and crunchy quinoa

Roasted Eggplant & Chickpeas with Fresh Herbs & Crispy Quinoa

Author: Jen Jones of SweetGreenKitchen.com

vegan optional, gluten free

Ingredients:

1 large eggplant or 2-3 small or a few Japanese eggplants – cut into bite sized cubes

1 15 ounce can of chickpeas – drained and rinsed

1 bunch or 2 big handfuls of parsley – chopped

1 small handful of mint – chopped

1 Tablespoon fresh oregano or thyme – chopped * optional

1 lemon – zest and juice

1-2 Tablespoons olive oil

Sea salt & black pepper

¼ cup dried currants

3-4 scallion greens – thinly sliced (note I use just the green tops for low fodmap)

1 cup cooked quinoa * optional

¼ cup dry quinoa or millet * optional, but adds a nice crunch

1 pint red or orange cherry tomatoes – halved or quartered if large – or 1-2 large tomatoes – chopped

3-4 ounces fresh goat cheese * optional

Plus Avocado oil or other high heat oil for roasting

Continue reading

Beans & Greens Soup – White & Pinto with Kale & Wheat Berries

white beans, pinto beans with veggies in soup
We were hoodwinked, tricked, fooled!  For a few days, the sun was shining, the temp warmed up, the crocuses were in bloom…I even convinced Evan, who’s 5 and very attached to things staying the same, that it was time to switch from the winter jacket to a nice springy fleece (not an easy task!). Then everything changed. Overnight it became damp, dreary, dark and SO cold again, and to top it all off, Skyler had her first track meet of the Spring season, outside, sitting on metal bleachers for hours! What else could I do, but make soup.  Of course, it’s warmed up a bit in the last day or two, but this soup is yummy no matter what the weather outside is. 
 Beans and Greens Soup with white and pinto beans, wheat berries and kale
Here’s another version of one of our family favorites…beans and greens soup, warming and delicious.  In this version, I’ve used a combination of white beans and pinto beans and a big pile of fresh chopped kale.  I also add in some wheat berries, which I adore in soups like this. The wheat berries cook up nice and al dente, holding up well as leftovers, unlike pasta which continues to absorb broth and turn to mush after a day or two in the fridge. The wheat berries do take a bit of time to cook though. When I have the time or for thought, I like to soak the wheat berries in a bowl of water for a few hours before draining and adding to the soup.  Soaking the wheat berries, will speed up the cooking time and is said to aid in digestibility.  

Continue reading

Beans & Greens Soup with White Beans, Red Lentils and Chard

IMG_6933 IMG_6935


IMG_6954

We’re well into soup season and I can’t believe it took me this long to share with you what I imagine to be the first of many versions of my favorite combo, that I share with you here; beans & greens!

 

 

 

 

 

 

 

 

 

 

 

 

 

If it was up to Skyler, soup season would be everyday, all year, no matter the outside temperature, she just loves it and asks me to make it all the time.  This soup is so versatile and can really be adapted to whatever beans you like and whatever greens you have on hand. 

Beans and Greens Soup with red lentils, white beans, wheat berries and rainbow chard, yum!

Beans and Greens Soup with red lentils, white beans, wheat berries and rainbow chard, yum!

Very much like the Italian classic pasta fagoule, but instead of pasta I like to use wheat berries. The wheat berries cook up nice and al dente and hold up well as leftovers unlike pasta which continues to absorb the broth and can get a bit mushy.  I also really like the way the red lentils melt into the broth while the white beans just soften a bit but still hold their integrity.  Greens & Beans Soup

The soup is then finished with a big pile of chopped greens, in this case chopped Swiss or rainbow chard, stems and all.  Lastly a drizzle of good olive oil, a sprinkling of grated cheese if you like, and a nice hunk of bread…soups on! 

 

Beans & Greens Soup with White Beans, Red Lentils and Chard
 Author: SweetGreenKitchen’s Jen Jones

 

Ingredients:

2 large leeks or 4 if they’re skinny – chopped

4-6 cloves garlic – rough chopped

2 stalks celery – diced

2 large carrots – diced

Thyme

Rosemary

Sea salt

½ cup wheat berries – rinsed

½ cup red lentils – rinsed

1 15 ounce can cannellini beans – drained and well rinsed

1 small bunch Swiss or rainbow chard – washed and chopped – leaves & stems

Olive oil

6-8 cups water

Optional: 1 boullion cube – I use Rapunzel vegan boullion

Optional: grated Romano or Parmesan cheese

 

Directions:

Heat a large pot.  Add a drizzle of olive oil to just cover the bottom of the pan.  Add in the chopped leeks and cook over medium heat for a few minutes until softened.  Next add in the garlic, celery and carrots.  Cook a few more minutes and then toss in some thyme, rosemary and sea salt, plus the boullion cube if using, stir around to mix the herbs with the veges and break up the boullion cube.  Add in the wheat berries and stir into the veggies and seasonings.  Next add in the lentils and white beans then 6-8 cups of water.  Partially cover and bring to a low boil, then fully cover, lower the heat to a simmer and allow to cook for 30 minutes to an hour or a few hours if you have the time.  After the soup has cooked for awhile and the wheat berries are mostly cooked and the lentils have melted into the broth, add in the chopped Swiss chard and cook for another 10-20 minutes.

 To Serve:

Ladle the soup into individual bowls and top with grated Romano or Parmesan cheese if you like, plus an extra drizzle of olive oil.  Serve with chunks of crusty fresh bread.  Enjoy!

 

Recipe notes: This recipe makes a nice big pot of soup, easily serving 4-6 for a main dish.  If your crowd is a bit smaller, don’t despair, make the full pot and stock your fridge with leftovers for the week.  Leftovers make a great workday lunch or quick dinner on a busy night, just reheat and serve.  This soup also freezes perfectly, just wait for it to cool down and then pour into individual freezer safe containers.  If you have time, defrost for the day and then warm up in a small pot on the stove.  If you forget to defrost, no worries, just run some luke warm water over the sealed container until it begins to soften a bit, add the partially thawed chunk of soup to a small pot and slowly rewarm over medium heat, stirring and breaking up the soup as you go.  

Wheat berries take awhile to cook, a good hour to one and a half hours.  If you plan ahead, you can soak your wheat berries in a bowl of water overnight to speed up the cooking process.  Otherwise, save this soup for a weekend or one of our many snow days! 

IMG_6949 IMG_6952

 

Double Chocolate Oatmeal Almond Cookies

Double Chocolate Oatmeal Almond Cookies

These cookies have a rich chocolately flavor, reminiscent of a brownie with a moist cakey texture. The cocoa is just intense enough so you don’t really taste the banana and the coconut flavor is very subtle, but I really like it with the almonds.  For the almonds, I used the sliced ones with the skins still on and left them as is, if you prefer chop them up into smaller pieces, you could even chop up whole almonds if you like.  Double Chocolate Oatmeal Almond CookiesFor the chocolate chips I like 60% or above cocoa and you could even use bar chocolate cut into chunks.  Vanilla extract was added for flavor but I think almond extract would also work well.  And there’s enough oats so you can feel healthy and indulgent all at the same time, yum….I can’t get enough of these, the only taster who was a bit luke warm on them is my five year old, normally lover of all things baked (that is cookies, muffins, pancakes, etc), I think I just needed to add a few colorful m&m’s and he would have been sold!

Double Chocolate Oatmeal Almond Cookies, yum!

Double Chocolate Oatmeal Almond Cookies, yum!

Double Chocolate Oatmeal Almond Cookies

Author: Sweet Green Kitchen’s Jen Jones

Ingredients:

1/2 cup Unbleached Flour

1/2 cup Whole Wheat Pastry Flour

½ teaspoon Salt

1/2 teaspoon Baking Soda

4 Tablespoons (1/2 stick) of unsalted Butter

2 Tablespoons extra virgin coconut oil

1/4 cup granulated Natural Cane Sugar

1/4 cup Brown Sugar

1 Egg – I use X-large

1 teaspoon pure Vanilla Extract

1/2 large ripe Banana – mashed

1/4 cup cocoa powder – I use a mix of Natural and Dutch Processed

1 cup Old Fashioned Rolled Oats

1/2 cup Bittersweet Chocolate Chips – I use 60% cocoa or above

1/4 cup slivered almonds

Continue reading

Wheat Berries and Sprouts Salad with Grapes & Almonds

Wheatberries and Sprouts Salad with Red Grapes and Almonds

Wheat berries are dense and chewy with a slightly nutty flavor, packed with protein and fiber and a decent amount of iron, they make for a filling and healthy base to this delicious salad. Raw Brussels Sprouts have a mild flavor, so different than cooked sprouts, if you’ve never had them this way I think you will be pleasantly surprised. I also love how the grapes along wth the fruity vinegars add some brightness to both the taste and look of this salad. The almonds, aside from being super healthy; protein, fiber and vitamin packed, add a really nice crunch. This salad is so filled with flavors, texture and nutrition, I hope you love it as much as I do!     

Wheat berries ready to  cook

Wheat berries ready to cook

Wheat berries and sprouts salad

Wheat Berries and Sprouts Salad

With Grapes & Almonds

Author: Sweet Green Kitchen’s Jen Jones

 

Ingredients:

Salad:

1/2 cup uncooked wheat berries – rinsed and cooked in about 1 ½ cups water for about an hour

1 container or large handful of Brussels Sprouts – outer leaves & stem ends removed, sliced very thinly

1 – ½ small red onion (about ¼ – ½ cup) – slivered or diced

A handful of red grapes – halved

A small handful of parsley – chopped

3-4 Tablespoons slivered almonds

 

Dressing:

2 Tablespoons Olive Oil

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Blackberry Balsamic Vinegar or similar

A few shakes of dried Rosemary – about ¼ – ½ teaspoon

Sea Salt to taste

 

Optional add ins: crumbled bleu cheese or goat cheese

Directions:

Stir together the dressing either in a small bowl or right in the bottom of your serving bowl.

Add to the serving bowl cooked and cooled wheat berries, dressing and remaining salad ingredients. Stir well to combine.

Optional, crumble in cheese of your choice.

Serve as a side salad or atop a pile of greens, romaine or baby spinach are nice as a yummy and filling vegetarian entrée. Enjoy! wheat berries and sprouts salad with bleu cheese and cheesy bread

Wheat Berries & Sprouts Salad with Grapes & Almonds topped with Bleu Cheese

Wheat Berries & Sprouts Salad with Grapes & Almonds topped with Bleu Cheese

 

 

 

 

 

 

 

 

 

 

<a href=”http://www.bloglovin.com/blog/13176217/?claim=bzkvwkgvmeh”>Follow my blog with Bloglovin</a>

%d bloggers like this: