Whole Wheat Pasta

It seems that practically overnight boxes of pasta made from all sorts of exotic grains (spelt, quinoa, rice, millet) have quickly cluttered the shelves in the pasta aisle. I imagine it will stay that way until the "gluten free" craze fades away. Seeing new interesting products on the shelves is exciting to me and definitely worth a try or two, even if I’m not gluten intolerant. Well, after a few tries (and it only took a few) I have concluded that taking away the gluten in pasta is like taking away the love in a marriage. A marriage without love is unpleasant and will ultimately break down and fall apart – likewise – pasta without gluten is pretty unpleasant too, and will also break down and fall apart. If you have ever made gluten free pasta, then you know what I am talking about.
Gluten is formed by the proteins present in wheat flour and develops with water when agitated. Gluten is the elasticity and extensibility essential to making breads and so many baked goods. It is what makes pasta so chewy and delicious. Since gluten is naturally formed by the protein in wheat products, flours that contain more protein develop gluten more easily, which is why one uses bread flour (which has a protein content of 11-13%) when they want a to develop the gluten for a chewy bread product, or uses cake flour (which has a protein content of 6-9%) when they don’t want to develop the glutens for a delicate cake and tender crumb. Traditional pasta is made from semolina, which comes from durum flour, which is milled from the endosperm of the durum wheat kernel. The endosperm makes up 83% of the total wheat kernel and has the largest amount of protein and starch. The rest of the wheat kernel is composed of the bran (14.5%), which contains the majority of the fiber and the germ (2.5 %), which contains the majority of the nutrients. This may be more information than you wanted to know about wheat, but what I am trying to make clear is that durum flour is made from the part of the wheat kernel devoid of the bran (fiber) and germ (nutrients) because it is the starch and protein from the endosperm that is so crucial to the development of gluten, which is essential to that wonderful chewy texture of traditional semolina pasta. Grains such as quinoa, rice, oats and spelt contain little or no gluten and therefore are biologically incapable of developing the elasticity and texture of any wheat product. It is the strands of gluten that hold everything together, which is why gluten free pastas fall apart.
Now, if you have to, or choose to eat a gluten free diet for health and dietary purposes that is one thing, but if you are like me and merely interested in trying out healthier pasta alternatives (remember durum pasta was stripped of much of its fiber and nutrients), I suggest opening a box of whole wheat pasta. Unlike durum flour, which is milled from only the endosperm of the wheat kernel, whole wheat flour is milled from the entire wheat kernel and therefore contains a higher amount of fiber, nutrients and protein. Whole wheat is not always used in pasta and other baked goods because it has a shorter shelf life, but mainly because it has a distinct flavor that is not always desired in the finished product. (Imagine eating a whole wheat cupcake under a cloud of chocolate buttercream – yuck!) However, there are many occasions where the nutty flavor of whole wheat is very appropriate and very welcomed. Pasta is one of those occasions. Whole wheat pasta has a distinct flavor that I find tastes best when brightened with complimenting ingredients rather than covered up with a heavy sauce. Whole wheat pasta does not contain as much gluten as semolina durum pasta, but has enough gluten that it will not completely fall apart. Though I have been arguing hard for the glories of gluten I also like to eat a diet high in fiber and nutrients and very often all of those tasty gluteny treats (cupcakes, bread, pizza and pasta) aren’t the most health conscious choice. When it comes to pasta I have found that whole wheat has just the right balance – it is healthy and nutritious yet won’t totally fall apart on me.
So without further ado, here are three whole wheat spaghetti dishes (my favorite whole wheat noodle) that boasts the wonderful and distinct flavor of whole wheat pasta.

Whole Wheat Spaghetti with Almond Parsley Pesto, Lemon
and Pecorino
Whole Wheat Spaghetti with Spinach and Ricotta
Whole Wheat Spaghetti with Kale, Rainbow Chard, Fennel
and Pine Nuts



Whole Wheat Spaghetti with Almond Parsley Pesto, Lemon and Pecorino
Whole wheat pasta is a perfect choice for this robust pesto.


Serves 6

Ingredients

- 3 cups flat leaf parsley, stems removed
- 1/2 cup raw sliced almonds
- 1 clove of garlic
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- pinch red pepper flakes
- 1/2 extra virgin olive oil, plus more for garnish
- 1 cup grated Parmesan cheese
- 1/3 cup grated Pecorino cheese, plus more for garnish
- 1 teaspoon lemon zest
- 1/3 cup lemon juice
- 1 pound whole wheat spaghetti

To make the pesto, place the parsley, almonds, garlic, salt, pepper and red pepper flakes in a food processor. Pulse until the ingredients are finely chopped. With the machine running, pour the olive oil into the food processor in a slow and steady stream. When the mixture is smooth and creamy add the Parmesan cheese, Pecorino cheese, lemon zest and lemon juice. Pulse a few more times, until just combined. This mixture can be made up to a day ahead of time, but cover the top of the pesto with plastic wrap to prevent it from turning brown.
To make the pasta, bring a large pot of salted water to a boil. Cook the pasta until tender, according to the package instructions. (I do not cook whole wheat pasta al dente or it is chalky and dry in the middle.) When the pasta done, drain and transfer into a large serving bowl. Toss the pesto into the warm pasta and drizzle over more extra virgin olive oil and garnish with the Pecorino cheese shavings. Serve warm or at room temperature.

Whole Wheat Spaghetti with Spinach and Ricotta
The flavors of this dish were inspired from my favorite pizza toppings from a pizzeria located just across the street from the school I attended in Florence, Italy. Though there pizza was delicious, it was the spinach and ricotta on top of the pizza that I couldn’t get enough of. I make this dish over and over again because it makes a truly satisfying complete meal – wholesome wheat pasta, slightly caramelized onions and lots of dark spinach greens makes this dish hearty and filling, while creamy ricotta cheese brings out decadence that is balance out with earthy pine nuts and subtle kick from red pepper flakes. Plus, I can prepare everything for this dish in the time it takes for the pasta water to come to a boil.


Serves 6

Ingredients

- 1 1/2 cups ricotta cheese
- zest of 1 lemon
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium white onion, sliced
- 2 shallots, diced
- 4 cloves garlic, diced
- 1/2 teaspoon red pepper flakes
- 1 pound whole wheat spaghetti
- 1 pound baby spinach, washed
- 1/3 cup pine nuts
- 3 tablespoons extra virgin olive oil
- 1/2 cup freshly graded Parmesan cheese

Bring a large pot of salted water to a boil. In a large serving dish, toss together the ricotta cheese and the lemon zest. Set aside.
In another medium/large pot heat the 3 tablespoons of olive oil on medium heat. Add the onion, shallots, garlic and season with salt and pepper. Sauté the mixture on medium/low heat until soft, about 5 minutes. Stir in the red pepper flakes. Meanwhile, when the salted water comes to a boil, add the whole wheat spaghetti and cook until tender according to the directions on the package. Once the onions are soft, translucent and a bit caramelized, add 1/3 of the spinach and toss together with the onions. When the spinach has cooked down add another 1/3 of the spinach. Let that cook down, and add the last 1/3 of the spinach. When the pasta is tender add the pasta to the large serving dish with the ricotta cheese mixture. Add the spinach and onion mixture, pine nuts, extra virgin olive oil and Parmesan cheese to the pasta; Toss everything together and serve warm.

Whole Wheat Spaghetti with Kale, Rainbow Chard,
Fennel and Pine Nuts
This simple pasta dish, full of nutrient rich ingredients, is a vegan spin off from my Whole Wheat Spaghetti with Spinach and Ricotta. Certainly you can add a bit of Parmesan cheese to this dish, but it doesn’t really need it. On nights when I want to forgo dairy for whatever the reason I am pleasantly reminded that I don’t need to cover up the flavors of my food, with whether it be cheese, butter, salt or pepper, or else I miss out on the depth of flavors in the real ingredients of the dish. Here sweet fennel and onions contrast well with the slightly bitter greens and allow the nuttiness of the whole wheat pasta to really shine through. This dish is definitely one to make in late fall or winter when you can find fresh extra virgin olive oil, which is typically harvested in late fall. Talk about flavor – fresh olive oil is spicy, fruity and pungent – it is the condiment Italians wait all year for to flavor their favorite dish.


Serves 6

Ingredients

- 1/4 cup olive oil
- 1 medium yellow onion, sliced
- 1 fennel bulb, cut in 1/2 inch pieces
- 1/2 teaspoon red pepper flakes
- 1 pound whole wheat spaghetti
- 1 medium tomato, diced
- 1 bunch Kale (about 10 cups uncooked), washed, chopped
- 1 bunch Rainbow or Red Chard (about 10 cups), washed, chopped
- 3 tablespoons extra virgin olive oil
- 1/3 cup pine nuts
- salt
- fresh ground pepper

Bring a large pot of salted water to a boil. In a large sauté pan heat the 1/4 cup of olive oil on medium heat. Add the onions and fennel and season with salt and pepper. Sauté the mixture on medium heat, stirring occasionally, until the onion and fennel are soft and slightly caramelized, about 10 minutes. Add the red pepper flakes.
Meanwhile, when the salted water comes to a boil, add the whole wheat spaghetti and cook until tender, according to the directions on the package. (Note: whole wheat pasta should not be cooked al dente as you would with semolina pasta. It should be tender and cooked all the way through, and not overcooked and gummy.)
Once the onions are soft, translucent and a bit caramelized, add the diced tomato, and chopped kale and chard. Season with salt and pepper and cover the pot with a lid or stir the greens with a spoon until they are wilted. When the greens are wilted and the pasta is cooked, toss everything together in a large serving bowl. Stir in the pine nuts and drizzle over the extra virgin olive oil. Serve warm.

Favorites Updated

Twists on two of my regularly made recipes.

Seedy Granola
Holy Vegan Peanut Butter Cookies


Seedy Granola
Here is the seedy version of my Good Granola. I really like the addition of seeds to this recipe – it brings out a very nutty buttery flavor.
I have to be honest though – I did not measure out my ingredients, so these measurements are bit of an approximate – just a sprinkle of this and a little of that. You can certainly add or subtract more or less of the seeds and dried fruit. I also sometimes substitute agave nectar for some of the honey – just enough so that the oats and nuts are completely coated.


Ingredients

- 2 1/2 cups oats (not quick cooking oats)
- 1/2 teaspoon of salt
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup slivered almonds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/3 cup honey
- 2-3 tablespoons agave nectar
- 2 teaspoons canola oil
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup dried apricots, chopped

Preheat the oven to 350 degrees F. Line a half sheet pan with nonstick aluminum foil. (If you do not have nonstick aluminum foil, do not line the baking sheet, otherwise the granola will stick.)
Meanwhile in a medium bowl, combine the oats, salt, brown sugar, cinnamon, almonds and seeds. (Note: Measure the oil into the measuring cup that you use to measure the honey to help the honey pour more easily.) Drizzle the honey, agave and canola oil over the oats and toss together until combined, making sure the oats and nuts are evenly coated. Spread the granola out evenly on the lined baking sheet and bake for approximately 25-30 minutes, tossing after 7-8 minutes, then after every 3-4 minutes until it is done, to help the granola cook evenly. The granola is done and can be removed from the oven when the oats and nuts are medium golden brown in color. Remove the pan with the granola out of the oven and toss in the dried fruit. Immediately lift up the aluminum foil with the granola and move to a countertop to cool completely. (If you are not using foil, transfer the granola to a large plate or another baking sheet to cool.) Serve the granola with milk or yogurt and fresh fruit. The granola will keep for approximately 2-3 weeks in a metal canister.

Holy Vegan Peanut Butter Cookies
A spin off from my Holy Vegan Cookie recipe. These are so good – you won’t even know they’re vegan!


Makes 30 cookies

Ingredients

- 1/2 cup canola oil
- 1/2 cup mashed banana
- 1 cup peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- scant 1 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups oats
- 12 ounces chocolate chips

Preheat the oven to 350 degrees F. In a large bowl mix together the canola oil, banana, peanut butter, brown sugar, granulated sugar and the vanilla extract and mix until combined. In a separate bowl sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and gently stir until combined. Finally, stir in the oats and chocolate chips.
Drop tablespoon size drops of cookie dough onto unlined baking sheets 2 inches apart and bake for 10-13 minutes or until the cookies are light golden brown. Remove the pan from the oven and let the cookies cool on the pan for 1 minute; then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days.

Tomato Soup Weather

Creamy Tomato Soup
Grilled Cheese Sandwiches
Arugula Salad
Oatmeal Cookies with Macadamia Nuts, Golden Raisins and Chocolate Chips




Creamy Tomato Soup
This is your classic tomato soup – a clean canvas for whatever direction you want your meal to head. Add a chiffanod of basil and a Parmesan crostini for a gourmet Italian flair, or add those little tiny pasta stars for a walk down memory lane, or my favorite, enjoy with a crispy grilled cheese sandwich. If you are making your own vegetable stock, I suggest adding a few whole tomatoes or even a small can of tomato juice to the stock. You can even add a pinch of red pepper flakes for a bit of spice, however I try to keep the spice and herbs to a minimum with my tomato soup or else I feel like I am eating a big bowl of spaghetti sauce. This particular recipe is very basic and as usual, very easy to make.

Serves 6

Ingredients

- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 7 cups crush tomatoes (2 twenty eight ounce cans)
- 6 cups vegetable stock
- 2 sprigs fresh thyme
- 1/3 cup cream
- salt
- fresh ground pepper

In a medium/large heavy bottom saucepan heat the olive oil over medium heat. Add the onions and season with salt and pepper. Cook until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the tomatoes, stock and fresh thyme. Season with a bit more salt and pepper and bring everything to a boil over medium heat. Reduce the heat to a simmer and let simmer and thicken for 45 minutes.
Remove the thyme sprigs and stir in the cream. Taste for more salt and pepper. Serve warm.

Grilled Cheese Sandwiches
You can make grilled cheese about a million and one ways – so many cheeses, so many breads and so many great fillings. One combination I particularly love is Gruyere cheese and baby arugula on crusty European style bread. Tomato, mozzarella and basil is a classic combo and one time I made an exceptionally delicious caramelized onions and blue cheese sandwich. It is pretty hard to go wrong when the basic concept here is bread and melted cheese.
To make a grilled cheese sandwich, lightly butter one side of two slices of bread; then place a generous layer of sliced cheese (or other fillings) between the unbuttered sides of the bread. Heat a medium/large size skillet or pan over low/medium heat. Add the sandwich and let cook 3-4 minutes on a rather low heat, allowing the cheese time to melt properly. When the cheese is beginning to melt and the bottom skillet side of the bread is beginning to brown, use a spatula to flip over. Increase the heat when the cheese is beginning to melt and the bread needs a bit more browning. (If you are using a thicker rustic bread, use an empty cup on top of the spatula to press weight down on the sandwich.) Serve and eat immediately.


Oatmeal Cookies with Macadamia Nuts, Golden Raisins and Chocolate Chips
I really like the consistency and flavor of these cookies – they are dense yet light, crisp on the outside and soft on the inside. The wheat pastry flour is subtle and contrasts well with the butter and the bit of cream. You can certainly substitute all-purpose flour for the wheat pastry flour (and I do not recommend substituting whole wheat flour), and half and half or milk for the cream. I have certainly made my fair share of oatmeal cookies and I can confidently say that this is one of my favorites. The consistency of the actual cookie is quite perfect, which I think has a lot to do with the little bit of cream. The flavor, too, is enhanced by the cream, as well as by the buttery macadamia nuts and the generous amount of chocolate chips. Golden raisins are much more mellow in flavor than traditional Thompson raisins and could certainly be left out in this recipe if you don’t have them on hand.


Makes 2 dozen cookies

Ingredients

- 1 cup wheat pastry flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 ounces (1 stick) unsalted butter, at room temperature
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cream
- 1 1/2 cups old fashion oats
- 1/2 cup macadamia nuts, toasted, chopped
- 1/2 cups golden raisins
- 3/4 cup milk chocolate chips
- 3/4 cup semi sweet chocolate chips

Preheat the oven to 350 degrees F.
In a large bowl sift together the flour, salt, cinnamon, and baking powder and baking soda. Set aside.
In a large mixing bowl cream together the butter with brown sugar and granulated sugar, until light and fluffy. Add the egg and the cream. Add the vanilla extract and mix until combined. Gently stir in the dry ingredients. Finally, stir in the oats, nuts, raisins, and chocolate chips.
Drop tablespoon size balls of cookie dough onto unlined baking sheets 2 inches apart and bake for 11-13 minutes or until the cookies are light golden brown on the edges. (I prefer to slightly under bake these cookies so they or soft. You can bake the cookies until golden for a crispier cookie.) Remove the pan from the oven and let the cookies cool on the pan for 1 minute and then transfer the cookies to a wire rack to cool. Store the cool cookies in an airtight container for up to 2 days. This dough will also keep wrapped with plastic wrap in the refrigerator for up to 2 days before baking.

Health-Mex

Roasted Cauliflower Enchiladas
Basic Black Beans and Brown Basmati Rice
Date Bars



Roasted Cauliflower Enchiladas
Roasted cauliflower makes an excellent enchilada filling – it is nutty and flavorful enough to hold its ground under a layer of corn tortilla, cheese and spicy sauce, yet it is tame enough to please anyone’s pallet. I use fresh store-bought salsa as the base of my really easy enchilada sauce. The salsa that I used said, “mild,” but it had a more than mild kick, which actually made the perfect spicy sauce. These enchiladas can easily be “veganised,” by omitting the cheese – just use a bit more cauliflower filling and a sprinkling of pepita seeds over the top of the casserole for the last 5 minutes of baking.


Makes 12 enchiladas

Ingredients

- 1 large head cauliflower
- 2 tablespoons olive oil
- 1/4 cup diced onion
- 3 cloves garlic, cut in half
- salt
- fresh ground pepper
- pinch of cumin
- 12 corn tortillas, warm
- 15 ounces fresh salsa (mild or spicy)
- 1 eight ounce can tomato sauce
- 8 ounces fresh grated jack cheese (about 2 cups), reserving some for the top



Preheat the oven to 400 degrees. Cut the cauliflower into 1 inch pieces and place in a large roasting pan. Toss with the olive oil, onion and garlic, season with salt and pepper and bake for 20-25 minutes, or until the onions and cauliflower are slightly caramelized. Let the cauliflower cool. Use a fork to mash the cauliflower and onions together. Add the cumin to the mixture.
To make the sauce combine the salsa and tomato sauce in a medium sauce pan and bring to a simmer over medium heat. Reduce and let simmer for 10 minutes. Remove from the heat and let cool.
To assemble the enchiladas, grease one large casserole or 6 individual casserole dishes with a small amount of oil. Cover the bottom of the dish with a few tablespoons of the enchilada sauce; then place one warm tortilla (heat in a wet paper towel in the microwave for 30 seconds) in the casserole dish. Place approximately 1 tablespoons of cheese in the center strip of the tortilla, then top with approximately 2 tablespoons of the cauliflower filling. Roll the tortilla up and repeat this process. (Add more sauce to the bottom of the casserole dish, if needed.) Top the casserole with the remaining enchilada sauce and the reserved jack cheese. At this point the casserole can be refrigerated for up to 12 hours.
Preheat the oven to 350. Cover the enchiladas with nonstick foil and bake for 15 minutes. Remove the foil and bake for 10 minutes more. (If the casserole is coming out of the refrigerator add 15 minutes to the first cooking time.)
Serve warm and top with avocado slices or guacamole.




Basic Black Beans and Brown Basmati Rice


Basic Black Beans
You can certainly use canned black beans, but with a little planning (to soak the beans for 6-8 hours) it is definitely worth making these basic beans from scratch.

Serves 6

Ingredients
- 1 pound dried black beans
- 1/2 onion
- 1 carrot
- handful of parsley
- salt
- pepper
- 2 bay leafs

Place the black beans in a large bowl and cover with water. Let soak 6-8 hours. Meanwhile fill a medium size stockpot 3/4 full with water. Add the onion, carrot and parsley to the water and bring to a boil. Let simmer for 1 hour. Discard the onion, carrot and parsley. Drain the black beans and add to the vegetable broth. Add a bit of salt, pepper and the bay leafs. Bring the beans to a boil, then simmer with a lid for 2 hours, or until the beans are tender. Season with more salt and pepper and discard the bay leafs. Use a slotted spoon to serve.

Brown Basmati Rice
Using brown rice instead of white rice really helps make this meal quite a bit healthier. This recipe is very … I shouldn’t say it… but I will… bland, which I like in contrast to the spicy enchiladas. If you want a more flavorful Spanish Brown Rice, substitute 1/2 cup of water for 1/2 cup of tomato sauce.

Serves 6

Ingredients
- 1 teaspoon olive oil
- 1 bunch of green onions, diced
- 2 cloves garlic, diced
- 2 cups brown basmati rice
- 2 tablespoons diced carrot
- 2 tablespoons cilantro, roughly chopped
- scant 4 cups water
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper

In a medium saucepan with a tight fitting lid, heat the olive oil over medium heat. Add the green onion and sauté for 3-5 minutes, or until soft. Reduce the heat to medium/low and add the garlic and cook 1 minute more. Add the basmati rice and stir everything together for 1 to 2 minutes more. Add the carrot, cilantro, water, salt and pepper and bring to a boil. Stir the rice once, to make sure nothing is sticking on the bottom of the pan, then reduce the heat to a simmer and cover with a lid. Let the rice simmer, covered for 50 minutes. (Do not remove the lid.) After 50 minutes, remove the pan (keep covered) from the heat and let stand for 10 minutes. Fluff the rice with a fork. Serve warm.

Date Bars
A 70’s Sunburst inspiration- these sweet bars are healthy and wholesome. They are naturally sweet from honey and dates and have an oaty top and bottom crust. I enjoyed these moist bars best after being chilled in the fridge. Though I really like these bars “as-is,” I think that the next time I make them I am going to press all of the crust into the pan, bake the crust alone for 15-20 minutes, then pour in the date filling and bake for another 15-20 minutes to see if I can get a crispier crust – more like a shortbread crust. We’ll see…


Makes 16 bars

Ingredients
Crust
- 1/4 cup canola oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1/4 cup whole wheat pastry flour
- 1 cup oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- zest of 1 orange zest
Filling
- 1 cup hot water
- 2 cups dates, chopped
- zest of 1 lemon
- 1 tablespoon lemon juice
- pinch of salt

Preheat the oven to 375 degrees F.
To make the crust, combine the oil and honey in a medium size bowl. Add the vanilla extract, flour, oats, baking powder, salt and orange zest and combine. Press half of the dough into a greased 8 by 8 pan.
To make the filling combine the hot water with the dates, lemon zest, lemon juice and salt and let stand 15 minutes. Pour the filling over the crust and place the remaining crust dough on top of the date filling layer. (Don’t worry about getting the top crust perfectly distributed over the date filling layer.) Bake in the oven for 30 minutes. Let the bars cool in the pan. Cut into squares and serve. These bars will keep in an airtight container (in the refrigerator if you like) for up to 4 days.

Quinoa

If you haven’t yet tried quinoa, you really should, and if you have then you already know that this incredibly healthy gluten-free grain is a wonderful addition to the pantry. Quinoa is a good source of fiber, magnesium and iron and is especially valued in the vegetarian diet for its high protein content. Plus, not only is quinoa good for you, it tastes pretty darn good too – it has a light fluffy texture with just a slight crunchy bite and a mild nutty taste. Similar to couscous and rice, quinoa is exceptionally versatile and will take on whatever flavors you choose. However, I really enjoy the subtle nutty flavor of quinoa when cooked with only water. I keep quinoa stocked in the pantry and cook it up in twenty minutes, then add whatever ingredients I have on hand. Try substituting quinoa in some of your favorite rice and couscous dishes for a healthier treat.
Cooking Note: Make sure to rinse the quinoa well before cooking or it can have a bitter taste.

Quinoa with Celery, Apple and Pecans
In this recipe I use fresh citrus juice to flavor the quinoa and toss in finely chopped celery, sour granny smith apples and toasted pecans for a bit of crunch. This dish is fresh and light, and at the same time hearty and filling. You could serve this dish over mixed greens for lunch or as a side dish anytime of the year.


Serves 6

Ingredients
- 1 1/2 cups quinoa, rinsed
- scant 3 cups water
- salt
- fresh ground pepper
- 3 stocks celery, diced
- 1 granny smith apple, cored and diced
- 1/3 cups pecans, toasted, chopped
- 1 tablespoon olive oil
- 2 tablespoons lemon juices
- 1/4 cup orange juice

In a medium saucepan with a tight fitting lid combine the quinoa and the water. Bring to a boil, stir once, place the lid on and reduce the heat to low. Cook for about 20 minutes or until all of the water is absorbed. Place the cooked quinoa in a large serving bowl. Season with salt and pepper and let cool 10 minutes.
Toss the quinoa with the celery, apple, pecans, olive oil, lemon juice and orange juice. Serve warm or cold.

Spinach, Quinoa and White Cheddar Bake
This dish is substantial enough to be the main entrée serve alongside a green salad and a loaf of fresh bread.


Serves 4

Ingredients
- 1 cup quinoa, rinsed well
- 10 ounces frozen spinach, thawed
- 1 small yellow onion, peeled and diced
- 1 cloves garlic, peeled and minced
- 1 tablespoon fresh thyme leaves
- pinch of crushed red-pepper flakes
- 1 cup white cheddar cheese, plus more for sprinkling on top
- fresh ground pepper
- salt
- 1 large egg
- 1/4 cup low fat milk
- Olive-oil
- 2 small ripe tomatoes, sliced


To make the quinoa, bring to a boil 1 3/4 cups water in a pot with a tight fitting lid. Add the quinoa and reduce the heat to low. Simmer with a lid for about 20 minutes, or until all of the liquid is absorbed. Transfer the quinoa to a large mixing bowl and let cool.
Preheat the oven to 350 degrees. Coat a baking dish with olive oil.
Heat 1 tablespoon of olive oil in a medium sauté pan. Add the chopped onion and cook, stirring occasionally until translucent, about 8-10 minutes. Reduce the heat to low and add the garlic, thyme, and red-pepper flakes, season with salt and pepper, and cook 1 minute. Add the drained frozen spinach and mixture ingredients together. Transfer the spinach mixture to the quinoa, and gently combine.
Add the cheese, milk, and egg to the quinoa/spinach mixture and gently stir until combined. Pour the mixture into the prepared baking dish and top with the sliced tomato. Sprinkle the reserved cheese on top of the tomato and bake in the oven with a lid or covered with a piece of foil for 30 minutes. Remove the lid/ foil and bake 25-30 minutes more, or until the cheese is golden. Slice, and serve warm or at room temperature.

American Comfort Food

Sweet Potato Fries
Grandma's Macaroni and Cheese
Roasted Asparagus
Chocolate Bread Pudding with Warm Creme Anglaise





Sweet Potato Fries
Serve with Pommes Frites al Forno Dipping Sauces (September 8, 2009 blog entry).


Serves 4

Ingredients

- 2 large sweet potatoes
- coarse salt
- about 1/4 cup olive oil/vegetable oil

Preheat your oven to 425 degrees F. Cover 2 large sheet pans with parchment paper. Peel the potatoes and immediately place in a large bowl of water. With a sharp knife, cut each potato in half and then into 1/8 of an inch strips. Cut each strip into1/8 inch thick pieces, so that you have long, skinny potato slices. If the potatoes start to turn brown, place them in a large bowl filled with cold water. Place the potatoes on the sheet pans spread evenly apart and toss with oil and salt. After 15 minutes flip the fries using a large metal spatula. Bake until crisp and golden brown, about 30 minutes.

Grandma’s Macaroni and Cheese
I have certainly had (either made or eaten) my fair share of macaroni and cheese, and though I have had some good ones nothing beats my Grandma’s classic recipe. I have had macaroni and cheese with fancy noodles, exotic cheeses, breadcrumb topping, sliced tomatoes, and unnecessary foreign ingredients and still my all time favorite is my Grandma’s well-loved recipe. What makes this macaroni and cheese dish amazing is taking the extra effort to find really good extra sharp cheddar cheese. I suggest opting out of the artificial processed kind by going to a gourmet cheese shop.

Serves 6

Ingredients

- 1 pound elbow pasta, or any medium size macaroni shape noodle
- 1/2 cup extra sharp cheddar cheese, graded
- 1 cup soda cracker crumbs
Cheese Sauce
- 8 tablespoons butter
- 6-8 tablespoons flour
- 4 cup milk (you can use 1%, 2% or whole milk)
- 1 teaspoon salt, plus more for seasoning
- pinch of pepper
- 4 cups ( about 16 ounces) extra sharp cheddar cheese, grated


Bring a large pot of salted water to a boil. Set aside a large casserole dish with a lid, and preheat your oven to 350 degrees F. Meanwhile, melt the butter on low heat in a medium size heavy saucepan. Add just enough flour to the butter to make a paste. Slowly stir in the milk to the paste. Continue to stir and cook over low/medium heat until the sauce has thickened. Add the salt and pepper. Turn the heat off and stir in the cheese until melted. When the salted water has come to a boil cook the pasta 2 minutes less than the package’s cooking instructions call for. (The pasta will finish cooking in the oven.) Drain the pasta and add to the casserole dish, and combine with the cheese sauce. Toss the noodles evenly with the sauce and taste for more salt. Sprinkle the remaining half cup of cheese on top of the macaroni and sprinkle the cracker crumbs on top of the cheese. Bake, with a lid, for 20 minutes. Remove the lid and bake for 10 minutes more. Serve warm.

Roasted Asparagus
If you haven’t had asparagus roasted… well, you should.

Preheat the oven to 400 degrees F. Trim the ends of the asparagus and place on a baking sheet. Toss the asparagus with a bit of olive oil, salt and pepper. Roast in the oven for 20 minutes. Serve immediately.

Chocolate Bread Pudding with Warm Crème Anglaise
This dessert is the epitome of comfort- warm, gooey, chocolaty and covered with vanilla crème anglaise…mmm… Though there is nothing exotic about this dessert, the classic duality of chocolate and vanilla proves itself again. This bread pudding is ridiculously easy to make and goes down pretty easily too, since it is not nearly as rich and indulgent as it looks. It is also surprisingly less sweet than one would expect and therefore needs the balance of the crème anglaise. Enjoy.


Serves 10-12

Ingredients

- butter for baking dish
- 1 pound challah bread, cut into 1/2 cubes
- 4 cups milk
- 8 ounces semisweet chocolate
- 6 large eggs
- 3/4 cup granulated sugar
- pinch of salt
- 1/2 teaspoon vanilla bean extract or vanilla extract
Chocolate Ganache
- 4 ounces semisweet or dark chocolate, finely chopped
- 1 cup cream

Preheat the oven to 350 degrees. Lightly butter a 13 by 9 baking dish. Set aside. Spread the bread cubes out on a large baking sheet and toast in the oven for 15 minutes. Let cool.
In a medium saucepan, heat the milk, butter and vanilla on medium-low heat until warm. Add the chopped chocolate and stir until chocolate has melted. Then add the sugar and let for a few minutes. Meanwhile, in a medium bowl, whisk together the eggs Slowly whisk the eggs into the warm chocolate milk mixture.
Place the cooled toasted bread cubes evenly in a large bowl and evenly pour the custard over the bread cubes. Let the bread cubes absorb the custard for 30 to 45 minutes.
To make the ganache, heat the cream in a small saucepan and bring to a simmer. Pour the hot cream over the chopped chocolate in 3 additions and stir until smooth. Let the ganache cool for 15 minutes.
Transfer half of the soaked bread cubes into the prepared baking dish. Pour over half of the ganache. Top with the remaining breadcrumbs. Pour the remaining ganache over the top. Bake the pudding until it is puffed and does not giggle in the center, when lightly shook, about 55 minutes to 1 hour. Remove the bread pudding from the oven and let sit 10 minutes. Serve warm or at room temperature with Warm Crème Anglaise.

Warm Crème Anglaise

Ingredients

- 1/2 cup whole milk
- 1/2 cup heavy cream
- 3 egg yolks
- 1/2 vanilla bean, or 1 teaspoon vanilla bean paste
- 3 tablespoons sugar

To make the sauce heat the milk, cream and half of the sugar in a medium size heavy saucepan. Cut the vanilla bean lengthwise and use the tip of the knife to scrape all of the seeds into the milk. Place the vanilla bean in the milk and bring to a simmer. In a small bowl whisk together the egg yolks and the remaining sugar. When the milk is at a simmer, slowly pour a few tablespoon of the hot milk into the eggs, while whisking. Add a few tablespoons more of hot milk; then return the saucepan to the stove over low heat.
While whisking the hot milk, gradually pour the egg mixture back into the milk on the stove. Use a heatproof spatula to continuously stir the sauce until it begins to thicken, or until it can coat the back of spoon. When the sauce is thick (and reaches 82 C/182 F, if you have a digital thermometer), pour the sauce into a strainer over a medium size clean bowl. Serve warm over the chocolate bread pudding.