Sunday, July 24, 2016

Delicious Farro Salad

I know I sound like a broken record about how much I like Melissa Clark's recipes (and Mark Bittman's) but I can't help it. Some time take a look at her videos on the New York Times Cooking site. She's a sort of no-nonsense cook and I like that. One of these days I may make something she recommends and it will fall short but that hasn't been the case yet. Turns out this farro salad is fabulous. I did not have all the same ingredients but I had enough and some decent substitutes so I soldiered on and it was still fabulous! In the directions I will put my substitutions in parentheses. You can make it to her specifications if you prefer. OR, you can make it just like I did!


  • 1 cup farro
  • 1 cup apple cider
  • 2 teaspoons kosher salt, more as needed
  • 2 bay leaves
  • 8 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup) ( I used 1/2 cup shredded Parm)
  • 70 grams chopped pistachio nuts (1/2 cup) (I used chopped pecans)
  • 2 cups arugula leaves (I used chopped romaine)
  • 1 cup parsley or basil leaves, torn (I did not have either!)
  • 1 cup mint leaves
  • ¾ cup halved cherry or grape tomatoes
  •  cup thinly sliced radish
  •  Maldon or other flaky sea salt, for finishing

  • Nutritional Information


  1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Saturday, July 23, 2016

Shrimp with Artichokes and Peas

So, be forewarned this dish calls for 1/2 stick of butter. Still interested? Read on. I recently read that butter is really not so terrible for you after all? Ha possibly wishful thinking.

1/2 lb medium size shrimp, cleaned or thaw 1/2 lb of frozen shrimp
1 cup marinated artichoke hearts (quartered) and save a couple T of marinade
3 garlic cloves, minced
olive oil
1/2 stick butter
1 cup frozen peas, thawed
salt and pepper
red pepper flakes
1/3 cup dry white wine
shredded parmesan

Pkg of uncle Ben's Brown and Wild Rice

Briefly sauté the garlic in the melted butter and a T of olive oil. Add salt, pepper, and red pepper flakes. Stir in wine and reserved marinade as well as artichokes and peas. Add shrimp and stir until opaque--shrimp cooks very quickly. Top with shredded parmesan. Serve over rice.

Friday, July 22, 2016

Flank Steak Enchiladas

Whenever I grill a flank steak I usually do one of two things with the leftovers: make steak sandwiches or steak salad. So, I got to thinking about making steak enchiladas and wow they were yum delish! I cheated by used Trader Joe's bottled Enchilada Sauce but is that really a crime? I think not!

Take a gander at these beauties:


1/2 lb grilled flank steak, sliced thinly
1 red pepper sliced
1 medium onion sliced
1 t chili powder
1 t garlic powder
1 t cumin
1 t oregano
olive oil
8 whole wheat flour tortillas
1 bottle Trader Joe Enchilada Sauce
8 oz shredded Mexican blend cheese

optional: sour cream, jalapenos, and salsa

Sauté the onions and peppers in a bit of olive oil and add the spices for about 5 minutes. Add the meat and and stir around. Divide among the 8 tortillas: adding some meat/pepper mixture, a little cheese and roll up burrito style. Place in baking dish and pour sauce over all and then sprinkle cheese over all and bake for 20 minutes at 350. Let sit a few minutes before attempting to serve.

Good with rice and beans.

Thursday, July 21, 2016

Corn with Tomatoes, Mint and Feta

This is a super easy and yummy salad from Mark Bittman, NYT.


  • 2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
  • 1 large or 2 medium ripe tomatoes, cut into fairly small pieces
  • 4 ounces feta cheese, crumbled (about 1 cup)
  • 3 tablespoons extra virgin olive oil
  • ½ cup chopped fresh mint leaves
  •  Salt and freshly ground black pepper


  1. Put the corn, tomatoes, and cheese in a medium salad bowl. Drizzle with the olive oil and toss.
  2. Add the mint leaves and toss again. Taste and add salt and pepper. Serve.

Wednesday, July 20, 2016

Quick Cobbler

I hardly ever make desserts, but sometimes you just want something sweet. This is pretty good!

4 T butter
3/4 cup flour
3/4 cup sugar
1 t baking powder
1/4 t salt
3/4 cup unsweetened almond milk (or regular milk)
2 cups blueberries (or any other berries, peaches, etc)
1 T sugar

Adjust oven rack to middle position and preheat to 350.

Put butter in small cast iron skillet or 8 or 9 inch pan-set in oven to melt.

Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into skillet, then scatter fruit over batter. Sprinkle with remaining 1 T sugar.

Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temp with a dollop of whipped cream or vanilla ice cream.