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Posts Tagged ‘summer’

WheatBerryTabbouleh_First

Isn’t it funny how the universe works? Some things seem like they are way to coincidental and happen for a reason. I’m fatalistic that way. Case in point: recently I assisted (yes, I’m still assisting because I’d rather be working than not, so if I have free time on my calendar, I’ll assist) a lovely stylist for a print shoot at an amazing house up in Caledon Hills. This house is 15,000 square feet (1,400 square metres!), indoor pool, outdoor pool, fitness gym, billiards room and the list goes on. The custom kitchen with a massive stove, a walk-in pantry (with huge side-by-side fridge freezer like this) was just fantastic to work in! A bit grand for lil ol’ me but gorgeous none-the-less. Around 7:30-8 the owner came home and sat in the kitchen to have a bit of dinner from the craft table. We started chatting while I was grilling chicken breasts and it turns out that she is a recipe developer and cookbook author! In fact, she is a fitness guru (and gorgeous and amazingly fit), you may have heard of her…Tosca Reno!!!! How cool is that??? She gave me a copy of her Eat-Clean Diet® recipe book, autographed and all! I gave her my contact info and am hoping to have the honour and privilege of working with her sometime soon. But that’s just half the story.

Fast forward to the following Wednesday and I’m down-town for my weekly meeting (and very generous birthday lunch, thanks KiK gang!) and I’m telling Andrea, one of the partners my amazing story and lo and behold, that very Saturday (the day after I was assisting in Caledon Hills) Andrea bumped into a woman in Caledon carrying boxes and some boxes fell and Andrea went over to help, so who was the woman? Tosca Reno!!! Andrea recognized her immediately because she has followed her on Facebook and just loves her Eat-Clean Diet® program. Coincidence? I think not!

So what does this story have to do with this post? I’m getting to it…As we are in the heat of the summer, enjoying every bit of the 35° C (with 90%+ humidity) we’re trying to eat lighter (plus losing a few pounds wouldn’t hurt either) and in light of my new, delicious Eat-Clean Diet® cookbook, I decided to make a wonderful wheat berry tabbouleh. For me, a tabbouleh is always a combination of my favourite things, so this recipe is quite unique to my tastes, but feel free to amend to your own specific tastes. True tabbouleh aficionados will baulk at my recipe saying it’s not authentic tabbouleh and that’s just fine with me…call it whatever you wish, but I hope you make it and I hope you enjoy it.

Would you like a bowl?

Would you like a bowl?

Wheat Berry Tabbouleh with Shrimp

A KitchenInspirations Original Recipe

Serves 4-6

Ingredients:

  • 1 cup wheat berries, rinsed and sorted through
  • 3 cups low sodium chicken stock, or water
  • 20-30 shrimp (21-30 per pound, 5 per person)
  • 1 ripe avocado
  • 1/2 cup each fresh or frozen corn and peas
  • 1/2 cup quartered grape tomatoes
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped green onion
  • 1/4 cup roughly chopped fresh parsley
  • 1 tbsp roughly chopped mint
  • 1 lemon
  • 1 clove garlic
  • 1 tbsp olive oil

Direction:

  1. Bring wheat berries to a boil and then simmer for about an hour.
  2. Meanwhile,  put the diced red onion into a small bowl of very cold water (this mellows the pungency of the onion).
  3. Cut the avocado into smallish cubes and set into a bowl. Squeeze one lemon and add the finely chopped garlic and olive oil and stir well. Pour over the avocado.
  4. Combine the corn, peas, green onion and tomatoes and set aside.
  5. Grill the shrimp until opaque, set aside.
  6. Once the wheat berries are cooked, add the avocado and corn mixture and stir well. Season with salt and pepper to taste. Gently stir in the shrimp and the finely chopped herbs.
  7. Serve warm or at room temperature.

WheatBerryTab_2

This is truly a delicious and filling meal.

We were lucky enough to have a couple of events for the PanAm games right in our neighbourhood so JT and I took a short walk down to see one of them, The Women’s Road Cycling in High Park. We took Gold and Bronze in this gruelling race (I say gruelling because I was dripping sweat just standing in the heat, I can’t imagine how hot it was for the athletes!).

I made this short film of our experience, it was amazing being there in such a positive crowd!

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I’ve been busy :-). You already know that I’m writing social media content for a marketing company’s food related client(s) and now they’ve up’d the ante and put me on contract to write for them, every month until September! Plus last week they’ve scored yet another food related client! YAY! I’m totally loving it, but it means even less time for blogging, boo. These days my mind is filled with possible posts and brand related photography for their posts and not mine…and then last week my recipe testing gig also started up again and I’ve been working hard at testing recipes for my recipe developer client. But I’m not complaining, just letting you know that I may not be by to comment on every post you make but I do read them (in the middle of the night) so know that I’m out there thinking of you ;-).

And my food styling is still going on, last week I actually styled (not assisted) for a shoot for my old (boss, friend, neighbour, Kim) and it was fantastic! Here’s a photo of the photographer and Kim as we wait for an approval for the shot from the client (not at the shoot).

Waiting for approval.

Waiting for approval.

Temperatures in Toronto and the cottage have been on the cooler side but it’s been incredibly humid; for example one day last week we had 98% humidity! That’s what we call close, one would comment that “it feels very close today.” I’m still not complaining because it’s not -25C and it’s not snowing…yet. But it does feel close!

We had a friend over for dinner and I wanted a refreshing starter for our dinner so I came up with this tasty soup. I know I’ve already posted about a chilled melon, kiwi and prosciutto soupbefore but this one is different. For vegetarians, I suggest you use feta instead of prosciutto for the saltiness.

HoneydewSoup_3058

Chilled Honeydew Melon Soup with Crême Fraiche and Prosciutto and frozen melon balls

Serves 4

Ingredients:

  • 800 g honeydew melon
  • 1/2 cup Greek yogurt
  • 1 tbsp lime juice
  • 75 g cucumber
  • Mint to taste
  • 1 large basil leaf
  • 3 tsp Crême fraiche
  • Frozen melon balls
  • 1 slice prosciutto, crispy fried

Directions:

  1. Place all ingredients except the crême fraiche, frozen melon balls and prosciutto into your blender or immersion blender container and process until smooth.
  2. Refrigerate until ready to serve.
  3. Make tiny little melon balls with a very small melon baller like this. Place on a piece of parchment and freeze for several hours.
  4. Garnish with frozen melon balls and crumbled crispy fried prosciutto or crumbled feta.

Notes:

  • Our melon was very sweet so we didn’t need to sweeten it further, but you may use honey to taste.
  • Vegetarians should replace the prosciutto with a very salty feta to get a similar profile.
  • Vegans could get a similar profile replacing the prosciutto with chopped sun-dried olives.
  • The frozen Mellon balls were made with this tiny melon baller

HoneydewSoup_3054

 

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The egg yolk acts as part of the dressing on this tasty salad

This post was written and photographed entirely on my iPhone 4S sitting on the deck at the cottage. Apps used for photos are: PS (Photoshop) Express and Art Studio Lite.

We’ve been enjoying our time at the cottage but sadly the lazy days of summer are quickly coming to an end so we’re savouring every bite minute. Many of you have suggested that I write a cookbook/manual about the cottage and I’m going to seriously consider it. Thank you for being so very complimentary, I am very touched by your kind words and voices of encouragement.
Cottage life to me means taking the time that is normally not available in the city; take things low and slow. It’s been incredibly hot up north and humid! This morning it was 20C (68F) at 8am, projected humidity throughout the day is 97% which makes the 20C feel like 27C (81F)! Now that’s a scorcher for sure. Our little cottage is a heat sink powered by the low and slow moving sun on the horizon with inside temperatures in excess of 32C (90F) so I’ve been focussing on easy, lighter summer meals some with grilling instead of roasting. Yesterday’s lunch was a reinvention of a delightful salad I’ve enjoyed many times at a local place where I used to work. What’s incredibly delicious is the poached egg with a runny yolk on top which, when broken into flows all over the salad making a warm, creamy and delicious dressing. It’s not really a recipe as such, but mere suggestions; I urge you to try this wonderful dish at the earliest opportunity. Don’t be fooled by its simplicity – it will impress your taste buds for sure.

Poached Egg Smoked Salmon, Endive, Roasted Sweet Potato on Baby Arugula and Baby Kale Salad:

Serves 2

Ingredients:

  • 2 eggs
  • 2 handfuls each of baby arugula and baby kale
  • 2 large or 4 small endive
  • 100 g smoked salmon
  • 1 sweet potato
  • juice of half a lemon
  • 1/2 tsp chopped dill
  • 2 tbsp EVOO
  • 1 tsp Dijon Mustard
  • 2 tbsp capers
  • Salt and Pepper to taste

Directions:

  1. Peel and cube the sweet potato into about 2.5 cm or 1″ cubes and roast on the BBQ (or oven) with a 1 tbsp of olive oil until soft.
  2. Add a handful of the greens to each bowl. Slice endive and divide into each bowl.
  3. Add about 50 g of the smoked salmon to each bowl.
  4. In a small measuring cup, add the juice of half a lemon, 1 tbsp olive oil, the Dijon mustard and dill and mix well, drizzle onto the greens.
  5. Poach two eggs so that the yolks remain runny. Add one egg to each bowl and divide the warm roasted sweet potato between each bowl.
  6. Add the capers and season to taste. Serve immediately.
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There is something extraordinary about a poached egg with a runny yolk.

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Summer is finally here. There I said it. It’s hot, humid, did I mention humid? But don’t get me wrong, I don’t want to complain because the summer just took too damn long to arrive, so BRING IT. What I will complain about unbashedly is our transit system. I had the misfortune to ride the 504 King the other day in the heat of rush hour and it was B-R-U-T-A-L. Although it is the twenty-first century and we don’t live in a third world country, for some reason our street cars still don’t have A/C. Oh yes, the windows do open, but there is not a lot of air coming in when you are sitting in traffic or moving slower than the pedestrians on the side walks. So I got out and walked to the Metro (Subway) because I had somewhere really important to go, yes I was meeting someone ;-)!

About a month or so ago, I had extended the Blogger Girls Night Out invitation to Norma (From Garden to Wok) a very dear blogger friend, but unfortunately she was unable to make it up from Upstate New York. We were both rather disappointed so when she decided to make the trip to visit her sister in early July, she emailed me to see if we could meet. Of course, I was all over it, but work was busy and I wasn’t able to confirm until a day or two before but she was patient and waited as I finally finished what needed to be done and made the commitment. We had tried to include my old friend Barb (Profiteroles and Ponytails) but sadly she had a commitment and was not able to join us but rest assured, she was missed.

I met Norma a few years ago and to be honest, I can’t recall how I came across her blog or whether she left her lovely words on my blog first, but the point is that we’ve known each other in the blogging circles for a couple of years. Norma writes a beautiful blog documenting her escapades in her garden in which she grows a number of beautiful flowering plants and vegetables for the wild life in her area (well, she doesn’t really grow them specifically for the wild life, they just help themselves). Every Monday Norma posts her harvest from that week and it’s really cool to see the variety of vegetables she is able to grow, but then again she is a Master Gardener! Norma also blogs about recipes she makes with her home grown vegetables, giving us handy tricks and tips along the way. Norma is an accomplished food writer, having published two cookbooks as well as running cooking classes in her home town. I’ve made several (this and this) of Norma’s lovely recipes and would encourage you to visit her blog and write some lovely words for her.

Because we were both at opposite ends of Toronto, we picked a central location right at Bay and Bloor at La Societé a trendy French Bistro in the hoity toity area of Yorkville. We talked and talked and talked, honestly — the waiter was so sweet, he came over a number of times and finally said, very politely that he would stand over there and when we wanted something we should give him a nod. We talked for 3 hours straight — we ate too, but completely forgot to take photos! The conversation was lovely and we truly enjoyed each other’s company, just like old friends. Thank you Norma for a wonderful evening and we will see you again, perhaps even in Upstate New York.

We had a lovely three hour dinner, with lots of conversation!

We had a lovely three hour dinner, with lots of conversation!

Speaking of old friends, on a recent Sunday we had an old collegue friend and his wife over for brunch;  I’ve known Gordon for 27 years. We met standing at a window in one of the sky scrapers downtown where we both worked, watching as the snow fell upwards! How could you not chat about that? Gordon and I became fast friends and had lunches from time to time catching up on life, then a handful of years ago we started seeing each other as couples and it’s been lovely — I knew that his wife Angela and I would become fast friends and that JT would get on with the similarly tempered Gordon and I was right, of course.

When I planned this brunch I had hoped that we would have summer weather, so I made this delightful and surprising Chilled Caramelized Vidalia Onion Soup, but on that Sunday, as the morning progressed with rain and cold winds I decided to serve it hot instead. We did a little taste test and yes, it was just as tasty; so if the weather isn’t cooperating and you need to do a quick change, this soup is perfect.

And then shortly after they arrived, the sun started coming out, the clouds disappeared and we opened up windows! I made a quick decision to chill the bowls while we chatted sipping on orange juice and sparkling water and I changed the soup back to a refreshing cold starter!

ChilledVidaliaOnionSoup_0315

The first time I made this soup, I was able to slowly lower the gruyère crisp so it didn’t drown in the soup looking like a brûlé.

Chilled Caramelized Vidalia Onion Soup with Gruyère Brûlé

Makes about 450 mL  but it depends on how thick you want your soup to be

Ingredients:

  • 600 g Vidalia Onions, finely sliced
  • 1/4 cup white balsamic vinegar
  • 1/2 cup white wine
  • pinch of fresh thyme
  • Short spray of non-stick coating
  • 1/2 cup water
  • 400-500 mL chicken stock or vegetable stock
  • 4-5 tbsp finely grated Gruyère cheese
  • 1 tbsp chopped chives
  • 1 cup non-fat Greek Yogurt

Directions:

  1. Spray a heavy bottom pan with the non-stick spray and begin cooking the onions with the balsamic and white wine. Cook slowly and steadily until you achieve a lovely golden colour. You may wish to add a bit of water in this process (or you can use EVOO, but I’m trying to keep it lower in fat). Or you can use this technique.
  2. Add the thyme and stir well.
  3. Remove from heat and begin adding the stock a little at a time, whilst blending smoothly with an immersion blender. Keep adding stock until your desired thickness is achieved. Press through a fine sieve and refrigerate.
  4. Preheat the oven’s broiler to high. Place a piece of parchment onto a flat baking sheet and place about 1 tbsp of the Gruyère into rounds being careful to keep them well separated. Watch as they broil because they can burn very easily. The oils from the cheese will render and you will see this beautiful lace pattern appear.
  5. Remove the parchment from the cookie sheet to allow them to cool a bit, then carefully lift each one onto a bit of paper towel to soak up the extra oils. Store flat, uncovered until needed — these may be made in advance!

Plating:

  1. With the immersion blender, give the chilled soup one more blend adding in the Greek Yogurt and blend until very very smooth. Return to the fridge.
  2. Chill the bowls for about one hour. Ladle the chilled soup carefully into each bowl, garnish with the gruyère crisp and some chopped chives.
  3. Serve immediately.
ChilledVidaliaOnionSoup_0319

The second time I made this soup, the first gruyère crisp slipped from my fingers into this exact position, and I really liked it, so they were all plated this way!

Notes:

  • Some bloggers have commented that the amount of vinegar is too acidic for their taste in the onion confit or caramelized onion, so you may cut it down, or alternatively add a tbsp of brown sugar to the caramelization process to balance. We did not find it too acidic.
  • For the gruyère brûlé, you can use a small brûlé torch to brown it up a bit more if it’s not crispy enough coming out of the oven.
  • For my first attempt with the brûlé on top of the soup, in addition to broiling the cheese in the oven, I actually used the torch while it was one the soup, it was an interesting combo of cold and hot.

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Hello Spring

Spring has finally sprung in The Big Smoke so I thought I would run some lovely signs of spring first. I’m always surprised at how elated I am when I see the first buds on the trees and then somehow, it seems that from one minute to the next BOOM, we have blooms. It’s like spring explodes into nature; trees go from no leaves to full leaves, bulbs spring up, lilacs bloom and everything is glad to be alive. Finally.

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The Azaleas are one of the first to bloom

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A visiting Cardinal. He is just too big for our feeder, so he eats the dregs.

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Our new Japanese Cherry Tree just loves its new home.

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Completely covered in blooms

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Even sitting on the back deck is quite pleasant with a little fire and heat.

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Our lovely trillium returned in the back 20.

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And last but not least, this 7 year old lilac FINALLY bloomed this year. Ironically, this was the year I had planned to replace it with a Rose of Sharon.

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A drive through High Park to showcase the beautiful Japanese Cherry trees just prior to their peak.

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It’s a lovely fresh aroma

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There were tour buses on the weekend

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The trees are dispersed throughout the park, but there are also gorgeous clumps of them.

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I took these pictures on Saturday; the trees were definitely at their peak.

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Such gorgeous delicate blossoms.

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I wish they bloomed all year round; that would make me very happy.

We had my family Easter dinner in mid-April because my brother and family always have other plans on Easter Weekend. I don’t mind having these holiday dinners at a different time, things are generally cheaper, it’s fun to have the festivities again (we had an Easter Egg Hunt) and it gives a good excuse to get together regardless of missing the holiday. Win-win.

We made a couple of BBQ’d Herbes of Provence chickens which always turn out exceptionally well, even though we remove every bit of skin it’s super moist and flavourful (I can’t believe I haven’t done a post about this flavourfull chicken, but here is a photo of the bird on the BBQ). And of course, this wonderful dish pairs so well with Susur Lee’s Singapore Slaw (aka 19 Ingredient Slaw) that I made it again. We also had some lovely roasted sweet potatoes.

Angel Food Cake_4479

My first Angel Food Cake from scratch. Who knew it would be so easy?

And of course, the dessert: Strawberry Shortcake made with a lovely Angel Food Cake. My very first scratch Angel Food Cake. I always hesitated to make this cake because my MIL warned me about how difficult and finicky it was. So as she did, I used a mix. Strange but true. I hadn’t thought about an Angel Food Cake in a lot of years (she’s been gone for more than 15 years) but I wanted a light cake with little to no fat and this fit the bill. Now to find a recipe which doesn’t use 14 or 16 egg whites! I found this recipe created by Anna Olson for a light chiffon cake using 8 egg whites. Perfect.

Now you know me by now that I generally don’t have a lot of dessert eaters, so when I chose a dessert (whether it be slightly better for you than ordinary) I always make it smaller. Who needs left overs? So I figured out the volume of the 10″ tube pan Anna used and cut it in half to fit my 8″ spring form pan! Clever? I must warn you, that the tube pan is used to help bake this light, airy meringue-like cake through the centre; my small spring form was just the right size and it baked relatively evenly. I would not recommend going larger as your edges will dry out and your insides will be runny. Anyway, food for thought!

I got a nice crumb on the cake, the bottom of the spring form had a harder time releasing due to the little dimples in it, so next time, I will line it with a piece of ungreased parchment, that should do the trick. Oh, and it’s really important not to jump around the oven like a mad dance, or even open the oven door during the first 20 minutes of baking. Also note that although this pan is smaller, it did take a bit longer to bake through, probably because there wasn’t the chimney effect heating the centre through. And having said that, I’d do it again in an instant, it’s a lovely light-feeling dessert.

Strawberry Shortcake_4489

A cake slathered in stabilized whipped cream and way too many strawberries.

You’re probably wondering “what the heck is stabilized whipped cream?” Well, maybe only some of you. I was looking for a way to make this cake up a few hours in advance and not have the whipped cream fall flat and runny on me. It’s really rather easy, 1 tsp of gelatin in about 3 tbsp cold water, nuked until gelatin melts complete, cooled down but not set and drizzled into the whipped cream with (1 tbsp icing sugar and 1/2 tsp pure vanilla extract) as you’re whipping. So easy and it sets the whipped cream ever so slightly so it won’t go all sloppy and meltie. You can’t taste the difference.

Strawberry Shortcake_4490

It just looked so yummy, I had to take another photo.

Ingredients:

Serves 4-6 from an 20 cm or 8″ spring form pan

  • 1/2 cup cake and pastry flour (less protein than bread flour)
  • 1/2 cup granulated sugar
  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 1/4 cup icing sugar, sifted
  • 1/4 teaspoon vanilla extract
  • 236 mL (1/2 pint) whipping cream, stabilized as above
  • Strawberries, to serve

Directions

  1. Preheat the oven to 163° C or 325° F.
  2. Sift the flour and granulated sugar twice and set aside.
  3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar, whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla.
  4. Sift in the flour and sugar mixture to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 8-inch ungreased spring form pan, spread it to level and bake the cake for 40-45 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes).
  5. Cool upside down (this is apparently important so the cake doesn’t deflate and fall). Wait until it is thoroughly cook (I’m not kidding) to remove from pan (you must cut it out with a clean knife). To slice the cake in half, use an unserated blade and cut with short delft strokes until full severed.
  6. Serve the cake with whipped cream and berries, if you wish. The cake will keep, well wrapped (not refrigerated – it will dry it out) for up to 3 days.
Strawberry Shortcake_4491

It’s only about 20 cm or 8″ wide. My 13 year old nephew had half of it.

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I’m always looking for something new and different and when I saw a Wheat Berry Salad on my friend Angie’s blog, Taste of Home, I knew I had to try it at least once. Angie cooks with a lot of whole grains, always healthy and always inventive. She is also a master of bread making, her loaves are gorgeous, appetizing and did I say gorgeous?

I had never heard of wheat berries before reading Angie’s post and I am so glad that I did see it and was inspired to make it. Thank you Angie, I know I will make this grain again and again.

Wheat Berries look very similar to pearl barley, but they are darker in colour and apparently have a nuttier taste. They are a very dense grain and therefore many sites suggest pre-soaking. I soaked my berries overnight and it still took about an hour of boiling. They have more of a bite than barley and are a bit chewier, which I liked, but JT did not.  I have found that you will need a ratio of 3 or 4 parts water to 1 part wheat berries. You can substitute wheat berries anywhere a grain is used, for example rice pilaf or even risotto!

The avocado and the mango are a nice contrast in textures to the wheat berry

Wheat Berry Salad

Serves 4, Inspired by Angie, Taste of Home, Wheat Berry and Watermelon Salad

Ingredients:

  • 1 cup wheat berries, soaked over night
  • 1/2 avocado, cubed
  • 1 Mango,  cubed
  • 1/2 chopped cilantro
  • 1 roasted red pepper, chopped
  • juice of 1/2 lime
  • salt to taste

Directions:

  1. Cook wheat berries in 3-4 cups of water, about 1 hour (at around 45 minutes check to see if you like the texture, and if you do, stop cooking).
  2. Add the cubed avocado, mango and chopped red pepper. Drizzle with the lime juice and salt to taste. Mix in the cilantro. Serve warm or cold as a side to a BBQ’d dish.

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You may recall I posted the hot and cold smoked salmon for our progressive dinner party here and I served it with a Quinoa Tabouleh (leave out the feta and poached egg) and a rather simple Creamy Cole Slaw by Martha Stewart. Since the recipe was basically verbatim, I wasn’t going to post it, but I’m still having the slaw having added more vegetables and made up more dressing, so I thought to my self, “self, this is good enough to post.” And so I shall. The dressing is sweet, tangy and creamy and it is not over the top. I don’t like the creamy slaws they serve in deli’s either as they are just too mayonnaise-y. This one is perfect. I know I will make this again during this summer. Because we had no salmon left over for lunches, on Sunday I had roasted a whole chicken with Herbs en Provence and just shredded it on the slaw. It was delicious.

A tangy but not too creamy slaw.

A Very Simple Creamy Cole Slaw (by Martha Stewart)

Serves 8-12

Ingredients:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 tablespoon sugar (you may not think this is necessary, but it really smooths out the flavours)
  • 1 teaspoon coarse salt
  • 1/2 cup fat free mayonnaise (this was regular mayo)
  • 1/4 cup fat free Greek Yogurt (this was sour cream)
  • 1 small napa cabbage, (about 1 3/4 pounds), finely shredded
  • 1 medium carrot, finely shredded (this was 2)
  • 1 small celeriac, finely shredded (this is my addition)
  • 1 small chili pepper, diced finely as garnish (thank you Sissi for pointing out that I had missed this).

Directions:

  1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
  2. Put cabbage, carrots, and celeriac in a large bowl and toss. Reserve dressing until an hour or so before serving.
  3. Pour in dressing over the amount of slaw you will consume and toss thoroughly. Refrigerate, covered, until slaw begins to soften about 1 hour. If not using immediately, refrigerate undressed slaw, covered.

The shredded BBQ’d chicken with the herbs en Provence made it a lovely summertime dinner

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