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Old August 14, 2009   #1
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Default Grains, Rice, etc

Couscous Tabbouleh Gourmet | June 1992

Can be prepared in 45 minutes or less but requires additional unattended time.
Yield: Serves 8 to 10

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish

8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish

3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

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Old October 23, 2011   #2
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Location: Southwestern Ontario, Canada
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Black Risotto

6 cups chicken broth
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups Arborio rice
1/2 cup dry red wine
3 tablespoons black olive paste
2 tablespoons chopped fresh rosemary
2 tablespoons grated orange zest
1/2 cup freshly grated Parmesan cheese, plus more to taste
Salt and pepper to taste

Place chicken broth in saucepan and bring to boil. Reduce heat to low, cover and keep at a low simmer.

In large sauté pan over medium heat warm oil. Add onion and garlic and sauté about 5 minutes or until translucent.

Add rice and cook until coated with oil, about 2 minutes. Add red wine and cook until absorbed.

Add all but 1 cup of hot broth to rice mixture, 1/2 cup at a time, making sure it is absorbed before adding another 1/2 cup.

Stir in black olive paste and add the remaining broth 1/4 cup at a time. Cook until rice is just tender and slightly creamy, about 25 minutes.

Stir in rosemary, orange zest and 1/4 cup Parmesan cheese. Add salt, pepper and more Parmesan cheese to taste. Enjoy.
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Old October 29, 2011   #3
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Cilantro Tabouli

2 1/4 cups water
1 cup bulgur wheat
2 tomatoes, seeded and finely chopped
2 green onions, sliced into thin slivers
3/4 cup coarsely chopped fresh cilantro
2 cloves garlic, minced, or to taste
2 lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon freshly cracked pepper
salt to taste

Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
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Old April 1, 2012   #4
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Quinoa and Vegetable Burgers with Asian Flavors

Recipe By :Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked quinoa
2 tablespoons canola oil
6 fresh shiitake mushrooms -- stemmed and sliced thin
1 tablespoon minced fresh ginger
2 garlic cloves -- minced
1 cup finely chopped red bell pepper
1/4 cup chopped cilantro
1 cup finely chopped arugula
Salt to taste
1 can white beans -- (15 ounce) (1 can) drained and rinsed
1 tablespoon fresh lime juice -- to 2 T. (to taste)
1 egg -- (optional)
Soy sauce -- to taste (optional)
Freshly ground pepper

1. Preheat the oven to 375 degrees. Place the cooked quinoa in a large bowl.

2. Heat 1 tablespoon of the oil over medium-high heat in a heavy skillet and add the sliced shiitakes in one layer.
Cook, without stirring, for 1 minute, and then stir until the mushrooms are beginning to soften.
Add the ginger, garlic and a generous pinch of salt and continue to cook for another minute.
Remove from the heat and add to the bowl with the quinoa.
Stir in the red pepper, cilantro and arugula.

3. In a food processor fitted with the steel blade, or in a bowl using a
fork or a potato masher, purée the white beans with the lime juice and, if
using, the egg. Add to the quinoa mixture and stir everything together.
Season to taste with soy sauce or salt and pepper.

4. Begin heating a heavy ovenproof skillet over medium-high heat.
Seasoned cast iron is good, and so is a heavy nonstick pan that can go into the oven.
Moisten your hands lightly and shape 6 large or 4 smaller patties.
Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side, until nicely browned.
Carefully turn over and place in the oven.
Bake 10 to 15 minutes, until the patties are lightly browned and don’t fall apart. Remove from the heat and serve, with or without buns, ketchup and the works.

Yield: 4 to 6 burgers.

Advance preparation:
• These can be put together and shaped up to 3 days before browning.
• They can also be cooked ahead and reheated in a low oven or in a pan on the stove.
• Keep them well wrapped in the refrigerator.

Nutritional information per serving (4 servings): 250 calories (32 % fat);
9 grams fat; 1 gram saturated fat; 3 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 8 grams dietary fiber; 398 milligrams sodium (does not include salt to taste); 11 grams protein

This vibrant burger is made with both cooked and uncooked vegetables. The egg is optional; if you don’t use it, be careful when flipping the patty so that it doesn’t fall apart.

"Recipes for Health, New York Times, March 28, 2012"
S(Formatted by Chupa Babi): "March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 286 Calories; 7g Fat (21.8%
calories from fat); 14g Protein; 43g Carbohydrate; 8g Dietary Fiber; 42mg
Cholesterol; 27mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 0 Fruit; 1 Fat.
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Old September 18, 2012   #5
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Quinoa Salad with Apples, Walnuts, Dried Cranberries & Gouda

I made this salad yesterday for a light dinner, and, it's absolutely delicious. A great fall salad. Quinoa is rich in protein, so, pared with the nuts, it's a protein packed meal in itself. I made some fresh pears poached in a little Moscato we had opened to go with it. sue

source:Fine cooking

This salad is extremely filling. I'm going to make it next Sunday and plan on eating it for lunch all week long. It would make a great vegetarian main course at a dinner party, or could also be used as a bed for grilled salmon or roasted chicken.

1-1/2 cups quinoa, preferably red
Sea salt
5 Tbs. extra-virgin olive oil; more as needed
1 large red onion, quartered lengthwise and thinly sliced crosswise
2 Tbs. balsamic vinegar(I used white balsamic)
4 oz. arugula, trimmed and thinly sliced (about 3 cups)
4 oz. aged Gouda, finely diced (about 1 cup)
3 medium celery stalks, thinly sliced
1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
1 cup walnuts, coarsely chopped
1 cup finely diced fennel
3/4 cup dried cranberries
3 Tbs. sherry vinegar
Freshly ground black pepper

• In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds.
• Drain and transfer it to a 3-quart pot.
• Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat.
• Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

• Drain the quinoa and return it to the pot.
• Cover and let the quinoa rest for 5 minutes; then fluff it with a fork.
• Let cool to room temperature.

• While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat.
• Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes.
• Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute.
• Remove from the heat and let cool to room temperature.

• In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

• In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper.
• Add the dressing to the salad and gently mix it in.
• Let rest a moment; then season to taste with salt and pepper.
• Add more olive oil if the salad seems dry.

nutrition information (per serving):
Calories: 330; Fat (g): 19; Protein (g): 9; Carbohydrates (g): 34; Sodium (mg): 350; Cholesterol (mg): 15; Fiber (g): 4
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Old December 2, 2012   #6
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Location: Southwestern Ontario, Canada
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~ no sugar added ~ egg, flour & dairy free!!

Banana Oat Breakfast Cookies

makes 12 BIG breakfast cookies or 16 regular sized

* 1 1/2 cups oatmeal, quick or old fashioned ~ uncooked and GF
* 2 ripe bananas, mashed with fork until creamy **(see update below)
* 1 cup unsweetened applesauce
* 1/3 cup raisins, or to taste
((optional ~ you can add in some dried cranberries (replacing some of
the raisins) if you include the use of dried cranberries in your diet.
Trader Joe's
makes a really good one.))
* 1/4 cup chopped walnuts, toasted (or regular, if you prefer) ***(see update below)
* 1 tsp vanilla extract
* 1 tsp cinnamon (or more, to taste)

** for those of you who don't like bananas, try using 2/3 cup pureed
fresh or frozen mango in place of the mashed bananas. I've used it in
place of the bananas & it's an acceptable substitute, just maybe not
quite as sweet.

***for those of you who don't eat nuts, just make the recipe
without them. No need to replace them with anything else.

Preheat heat oven to 350 degrees.

Mix vanilla extract & cinnamon into the applesauce.

Blend applesauce mixture with all other ingredients & let sit for 10

Drop cookie dough, by spoonfuls, onto a parchment paper lined cookie
sheet & flatten cookies into rounds.

Bake approx. 30-35 minutes, or until golden & done.

Remove from oven & let rest on cookie sheet for 5 minutes, then move to
cooling rack.

Store in a covered container when completely cool.

Enjoy for breakfast, for an afternoon snack with tea/coffee or just
about anytime!

***to find more variety of these cookies go to her page but just
remember if the recipe is not GFCF make adjustments accordingly:


Last edited by Zana; December 2, 2012 at 06:06 PM. Reason: posted the wrong recipe here
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Old December 2, 2012   #7
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APRIL 9, 2012
A Kamut-berry salad from a whole-grain guru

Courtesy of Maria Speck
Last spring, we started cooking our way through Maria Speck's award-winning Ancient Grains for Modern Meals. And while we loved all her tasty, easy-to-master offerings, our only complaint was that we wanted more. Lucky for us, Speck willingly sent us a bonus recipe. Rich, buttery Kamut berries (an ancient relative of modern durum wheat) lend their distinct chew to this bright, late-winter salad, which combines tender leeks, crunchy walnuts and plump golden raisins with zesty oranges and aromatic blue cheese. It makes an excellent lunch, side dish or dinner salad and is an all-around versatile recipe that should keep us satisfied--for a while.

Kamut Salad with Leeks, Oranges and Blue Cheese

Recipe by Maria Speck []


1½ cups water
¾ cup Kamut berries, soaked overnight and drained
1 bay leaf (optional)
1 small dried red chile (optional)
¼ cup golden raisins
1 large orange
2 medium leeks, trimmed, halved lengthwise, rinsed, and sliced ¾-inch thick
½ cup chicken or vegetable broth, preferably homemade
½ cup dry white wine
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/3 cup coarsely chopped toasted walnuts
1/3 cup mild crumbled blue cheese
3 tablespoons finely chopped flat-leaf parsley

1. In a small saucepan, bring the water and Kamut berries to a boil. Add the bay leaf and chile, if using, and reduce the heat to low. Cover and simmer until the Kamut berries are tender but still slightly chewy, about 60 minutes. Remove the saucepan from the heat and keep the Kamut berries covered to steam for 10 minutes. Drain the Kamut berries and transfer to a large serving bowl to cool.
2. Meanwhile, in a small bowl, combine the raisins with hot water, cover and set aside. Finely grate the skin of the orange to yield 1 teaspoon zest. Set aside. Peel the orange, removing any pith, and cut out the segments with a sharp knife. Cut the segments into ½-inch pieces.
3. In a large saucepan, combine the leeks with the broth and wine and bring to a boil. Decrease the heat to low, cover and simmer until the leeks are soft, about 7 minutes. Drain the leeks and combine with the Kamut berries in the serving bowl. Drain the raisins and add them and the orange segments to the bowl.
4. In a small bowl, whisk the lemon juice with the reserved teaspoon of orange zest, the honey, ¼ teaspoon of salt and ¼ teaspoon of pepper until smooth. Slowly whisk in the olive oil in a thin stream until combined.
5. Pour the dressing over the salad and toss gently to combine. Season with additional salt and pepper and let sit at room temperature for 10 minutes. Gently toss again and sprinkle with the walnuts, blue cheese and parsley. Serve immediately.

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