Aunt Weezie is an amazing cook, and undaunted by hoards of hungry guests. She told me that this recipe is from Canada’s “Chatelaine Magazine”, back in the 70’s.
- ½ cup butter, divided
- ½ pound mushrooms, thinly sliced (approximately 2 ½ cups)
- ½ cup coarsely chopped onion
- 1 1/3 cups pearl barley
- 5 cups hot chicken broth, divided
Preheat oven to 350F.
In 2 Tablespoons butter, sauté the mushrooms until they are tender, 4 – 5 minutes. Lift out the mushrooms with a slotted spoon, and set aside.
In same skillet, heat remaining butter; and sauté the onion until it’s golden, about 5 minutes.
Add barley to onions in pan, and cook over low heat, stirring frequently, until barley is golden brown, another 5 minutes..
Remove from heat; stir in mushrooms, and 2 cups of hot broth.
Turn mixture into a 2-quart casserole, and bake, covered, about 30 minutes.
Stir in 2 more cups hot broth, cover, and bake another 30 minutes or until barley is tender.
Finally, stir in remaining cup of broth, and bake 20 minutes longer.
Serve hot as a “side”.
This salad tastes much better to me with a double batch of the dressing.
- 1/4 cup sliced almonds, toasted in dry frying pan or in oven
- 1 1/2 cups quinoa, rinsed and drained
- 2 cups baby spinach leaves
- 1 cup dried cherries, chopped OR 2 cups fresh cherries, pitted and chopped
- 1 medium English cucumber, seeded and cut into 1/3” dice (about 1 1/2 cups)
- 1 15-ounce can chickpeas, rinsed and drained
- 1 small red onion, finely chopped (about 1/2 cup)
- 1/4 cup plain, low-fat yogurt (not Greek)
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 cloves garlic, minced (about 2 tsp)
- salt & pepper to season
- Bring 3 cups of water to a boil in a pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer for 15 minutes, or until all liquid has been absorbed.
- Remove from heat and cool, covered, in pot.
- Lay 5 or 6 spinach leaves flat on top of one another on a cupttingboard. Roll tightly into a cylinder, then slice crosswise into slivers. Repeat with remaining spinach.
- In a large bowl toss together the cooled quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion .
- In a small bowl, whisk together yogurt, olive oil, lemon juice, and garlic.
- Pour over salad and toss to coat. Season to taste with salt and pepper.
- Chill for 30 minutes to allow flavours to develop, then serve.
- 2 cups cold water or broth
- 1 cup quinoa (rinse well before using – I use organic white quinoa)
Combine water and quinoa in a pot, bring to a boil and simmer until quinoa “pops” (~15-20 min). The water should all be absorbed and the quinoa should be tender. Let cool to room temperature. I like to cook the quinoa in the morning and then make the salad in the afternoon when it is cool.
- 1 sweet onion (Vidalia or similar) finely chopped
- 2 cloves garlic (crushed)
- 2 tblsp olive oil/butter/coconut oil
- Pinch each of white sugar and salt
Caramelize onions and garlic in the oil with salt and sugar over med-low heat, for about 25 minutes or until golden yellow and very soft. Remove from heat and let cool slightly.
- 2 stalks celery
- 1 red pepper (half and half red and yellow)
- 1 peeled carrot
- 1 peeled apple
- 1/3 cup raisins or cranberries
- 1/3 cup sunflower seeds
You can add any nuts, seeds, fruit or veggies that you like – be bold! If you use apple, get the dressing on the quinoa quickly so the apple does not go brown. Combine the quinoa, fruits, veggies, nuts, seeds and berries in one large bowl/pot. Pour on the dressing.
- 1/4 cup olive oil (or less)
- 1/3 cup apple cider vinegar
- a squeeze bragg or soya sauce
- bloop maple syrup (up to 1/8 cup)
- squeeze of lime juice
- 1/2 tsp mustard
- 1 tsp dill weed
- Orange zest (to taste)
- Salt and pepper as suits your taste
Combine all the dressing ingredients together in a glass container and give them a good shake. Pour over quinoa and veggies. Fold to disperse dressing. I stir the salad every hour or so to combine the flavours. Refrigerate for an hour or overnight – enjoy!
Mixed Grain Bread
- 1 ¼ to 1 ⅜ cups water
- 2 tablespoons oil
- 2 tablespoons liquid honey
- ¾ teaspoon salt
- 1 cup white bread flour
- 1 ½ cups whole wheat bread flour
- 3 tablespoons vital wheat gluten
- ¼ cup old-fashioned oats (not instant)
- ¼ cup wheat bran
- ¼ cup bulgur
- ¼ cup sunflower seeds
- 2 teaspoons active dry yeast
- (a big handful of dried cranberries)
- (extra sunflower or pumpkin seeds for the topping)
Add all ingredients to the bread machine, except for the cranberries and the extra seeds. Set the machine on the dough setting and start.
At the end of the first kneading, add the dried cranberries.
When dough is ready, remove from pan and knead a few times on a floured surface. Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet. Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so. Poke the risen bread with a finger: if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.
Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.
Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf. You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.
Bake for approximately 25 minutes. Loaf is done when it reaches 200F inside.
I’ve been testing out quinoa cake recipes for a while now, and this is the winner, hands down! The whole family really likes it, which is saying a lot. I serve it with a lemony aioli (stir up some real mayo with some pureed garlic, fresh lemon juice, and s & p).
- 2 cups cooked, cooled quinoa (about 1 cup uncooked will yield 2 – 3 cups of cooked)
- 1/3 cup Panko bread crumbs
- 1/2 teaspoon freshly ground black pepper
- Dash of cayenne pepper
- Salt to taste
- 2/3 cup grated Parmesan cheese
- 2 tablespoons all purpose flour
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 3 tablespoons extra virgin olive oil
- Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Allow the mixture to sit for 5 minutes.
- Heat oil into a large sauté pan over medium heat; it is hot enough when a droplet of water jumps when sprinkled into the pan.
- Form 1⁄4 cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time.
- Cook quinoa cakes for 5 minutes on each side, until golden brown and crispy. Repeat with the remaining patties until all of the cakes have been cooked.
Filed under food, Protein
This is one of my absolute favourites from my childhood. My mom made it with local wild rice. It needs to be started a day ahead, so requires planning! This recipe serves 4 people, but is very easily doubled.
- 1 cup wild rice
- boiling water
- ¼ cup butter
- ¼ cup chopped onion
- ½ cup sliced almonds
- ½ lb mushrooms, sliced or chopped
- 2 cups chicken broth
- 2 Tablespoons sherry
- 1 teaspoon salt
- Wash the rice under cool running water, then place in a heatproof dish or bowl.
- Cover the wild rice with boiling water. Let stand for 30 minutes, then drain.
- For a second time, cover the wild rice with boiling water, and let sit until cool.
- Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
- Mix in the rice, and stir until well coated.
- Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
- Cover and let sit overnight in the fridge.
- The following day, bake for 1 ½ hours at 350F
- 1 ½ cups water
- 3 Tbsp vegetable oil, or butter
- 1 tsp salt
- 3 Tbsp liquid honey (or molasses)
- 3 cups white flour (or use combination of whole wheat and white)
- ¾ cup “toasted grain mix” (see below*)
- 1/3 cup cracked wheat/bulgur
- 1 ½ tsp bread machine yeast
- Add ingredients to bread machine according to the manufacturer’s directions.
- Select the whole wheat cycle, or the dough cycle.
For the dough cycle (my preferred method):
- When dough is finished, remove it from the pan onto a floured surface (about 1 to 2 Tbsp of flour).
- For freeform loaves, shape the dough into a smooth ball by pulling it down the sides and pinching underneath. Let it relax for a couple of minutes, then shape it into 1 or 2 rounds or 1 or 2 oblongs, and place on a lightly greased or parchment-lined baking sheet.
- Cover with a damp tea towel, and let rise in a warm, draft-free place until almost doubled in bulk.
- Bake at 400F for about 30 minutes.
*Toasted Grain Mix
- 1 cup barley flakes
- 1 cup rye flakes
- 1 cup rolled oats (not instant)
Combine the flakes, and spread out in a shallow pan.
Toast in a 350F oven for 30 minutes, stirring once or twice.
Keep sealed in a container, or freeze until needed.
I double or triple the recipe so I have lots on hand.