Tahini Barley Salad

I am one of those people that hangs out for far to long in the grocery store, mostly in the bulk section, looking al all the types of rice, and grains, and beans, and seeds, admiring the variety and colors and also wishing I was one of those people that had an extra $25 to drop on a pound of pistachios.  (Them were some pricey pistachios fo sho.) I take my time, peruse the bins, maybe take a little taste or two,  and go for what I need. And maybe if something is on sale, get a little of that too. Things that usually make the list are spices, oats, beans, maybe rice or quinoa, flours, and seeds. Pumpkin seeds were on sale so those were the seeds of choice and I also got some barely because when I was starting at all the grains, it dawned on me that I don't know many people that eat barley, or even care about it, which is a shame because it is awesome. It might not be trendy like farro or freekeh, but it is just as good, and damn if it is not a hell of a lot cheaper. 

With the barley and pumpkins seed in hand, I had the start of a salad. So I grabbed some oats, a few spices, some beans and ran away from the builk section, past the nuts before things got bad and I either a) got kicked out for eating my weight in cashews and almonds, pretending to just need a taste, or b) paid the $25 for a pound of pistachios that I might not eat because I would need to save them for something really special because they cost $25 a pound. Then I grabbed veggies, walked around the wellness section for good measure, did another lap around the store just in case I forgot something, then finally made my way out of the store only to realize when I got home that I forgot something. (I always forget something) 

But I had all I needed for a barley salad situation so things went well. This is a fantastic salad. It's quick and easy and tasty and good. Barley, tahini, veggies and pumpkin seeds... It's all you need for a just right dinner, or a fantastic side to any meal. Or as a snack at anytime. Bring it to a BBQ, a graduation party, or a pot luck. it will get eaten, and if by chance you end up with a little left over, bring it on home and eat it for breakfast. It will still be just as good.  

The stuff. Pearled barley, tahini, pumpkin seeds and garlic. And some red wine vinegar, salt and pepper, kale, a carrot, some cauliflower, a lemon, a red onion, and a cucumber. (you are not going to need the full amount of all these veggies) 

First off, cook the barley. The barley and water go into a pot, brought to a boil, then left on low  to cook until tender. Once cooked, strain away excess water

While barley is cooking (or is cooked) chop up the veggies into mouth sized pieces. I used half the cucumber, half the onion, some of the cauliflower, all the kale, and all the carrot. It's not an exact measurement, you just want a good amount to toss into the salad. 

Barley in bowl, topped with the veggies and pumpkin seeds.... The pretty before the mix. You don't need to add it like this, I just did it cause it looks good.

And the tahini sauce. Mince garlic and add to a jar or bowl with the juice of the lemon, vinegar, a pinch of salt and pepper and give it a really good mix.

Creamy, zippy, oh so good. 

Drizzle and toss the dressing with the barley and veggies.

And that's that. Now you are ready for eating. 

Enjoy wherever this salad takes you. 

-C

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Tahini Barley Salad

If eaten as a meal, serves 2-3. As a side dish, serves 6-8

• 1 cup pearl barley 
• 3 cups water
• 1/4 cup tahini 
• 1 large lemon 
• 3 tablespoons red wine vinegar
• 2 cloves garlic
• salt and pepper
• 1/2 of a cucumber 
• 1 small carrot
• 2 large kale leaves
• 1/2 of a red onion
• 1 cup of cauliflower florets 
• 1/4 cup toasted pumpkin seeds

Note. The vegetable amount and type is more of a preference. You could use all cucumber and onion or add  broccoli and pepper, just make sure to have a least 3 good cups of some chopped up color. 

Place barley and water into a pot and bring to a boil. Turn heat down to low and continue to cook until barley is tender, but not mushy, which should take about 45 minutes. Once cooked, strain excess water.

While the barley is cooking, chop all the veggies into small mouth sized pieces.  And make the tahini sauce. Mince garlic and place in a bowl or jar. Add in tahini, the juice of the lemon, and the vinegar. Mix well until smooth then season with salt and pepper to taste.  

When barley is cooked and drained, let cool for a few minutes then place in a big bowl. Add in all the veggies and the toasted pumpkin seeds, then drizzle with the tahini sauce and toss all around. Season with salt and pepper to taste.. 

Now eat still warm, or later at room renature, or place in fridge for it to get cold. It can be a filling meal or a great side dish. It's good all ways, any way.

Another note. This salad is great for parties and BBQ's and can be made a day or two ahead. If you do make ahead, hold off on mixing the pumpkin seeds and the tahini sauce with the rest of the salad until you are about to serve it. 

Maple Mustard Roasted Cabbage with Almonds

There is something about purple cabbage that makes me feel like I need to share it. It sounds weird , especially because I eat about a head of cabbage a day, but that is green cabbage. I barely buy purple cabbage because it cost twice as much and I really like green , but at farm share when you get to pick what color you want, I alway pick the purple. ( Side note. I used to call it red cabbage but have since stopped because it is very clearly purple and calling red just doesn't make any sense) 

I also feel the need to do something a little more the chopping it up and eating it raw. So I make a little fancy. pretty, almond crunchy mustard type thing because that's what I was feeling and I figure the mr would like it too. Note that I ended up using half a green and half  the purple because color is nice and also I ended up eating the other half of the purple before I could share it. But I caught myself before eating it all to may face and was proud of myself for thinking of others.  

This dish is good, really really good. . It has roasted cabbage which is alway great, but slathered with maple mustard and crunchy almonds.. it's just freaking fantastic in all the ways. It also happens to be super easy to prepare and with minimal ingredients. It makes for a great side dish, a main dish, and is great for sharing during the holidays that are just around the corner. Or if you are like me, not sharing and eating all afternoon long. (I did save some for the m for dinner because I am so nice) 

The stuff. Cabbage, red or green or a bit of both, stone ground mustard, maple syrup, almonds and pepper.

Easy peasy. Cut the cabbages about an 3/4 inch thick and lay them on a baking sheet. Pop it into the oven once it's preheated.

While thats going on, mix some maple with the mustard and chop up the almonds.

After about 25 minutes, pull the cabbage out and flip them. Cover the top with maple mustard and sprinkle on the almonds. Stick the cabbage back into the oven and bake another 10-15 minutes, or until it's roasted to your taste preference (I like it really roasted) 

Just look how pretty it is. 

Serves from a baking sheet but would look so lovely on a nice plater, you know, if you want to be extra classy. 

This cabbage situation is all of it. 

Have a great weekend and hope the Thanksgiving planning goes smoothly. 

-C

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Maple Mustard Roasted Cabbage with Almonds 

Makes about 6-8 slabs

• 1 head of cabbage (red or green or half of both)
• 1/4 cup stone ground mustard
• 2 tablespoon maple syrup 
• 1/3 cup raw almonds 
• pepper to taste. 

Preheat oven to 425

Slice cabbage into thick slabs about 3/4 inch thick. Try to get them roughly the same thickness so they roast evenly.  Lay the cabbage on a baking sheet, not overlapping, and stick into the oven once it's preheated. Bake for 25 minutes or until the bottoms of the cabbage are crispy.

While cabbage is roasting, mix mustard and maple  together and roughly chop the almonds.  

After  the 25 minutes, grab the cabbage from the oven and flip each piece. Cover the tops with the maple mustard and sprinkle on chopped almonds. Place back into the oven for another 10-15 minutes  and roast until the cabbage is as crispy as you like it.

Remove from oven, sprinkle with good pepper, and serve. Extra maple muastd is welcomed to some. Any left over (but there won't be any) is great eaten cold before bed  or tossed onto a salad for lunch the next day. 

Split Pea Casserole

Just about every morning I wake up at the ass crack of dawn (actually its still dark out) make coffee, do a few things, usually read a bit while eating my breakfast and drinking my third cup of coffee, and start a pot of soup for lunch. All before 7am when I yell up to the mr. to get his butt out of bed.  I love it and I look forward to the mornings of me time.

So soup. I like to start the soup early and let it cook for a while. I start the soup, bring it to a boil, and then stick it on simmer with a ton of water. And then I am off for the day. The deal is that I leave, but the mr. leaves about an hour after I do and he will turn the burners off. And he has been so good about it. Sometime I might shoot him a text to make sure the burners are off, but most of the time I just trust.

Well about a week or so ago, I made soup, went about my morning. Upon my return home, before I even walked down the driveway, I could smell the burning soup.

 I rushed in just in time. The house was not on fire! But the pot of split pea soup… it was about to be. The pot consisted of about  three-inches of thick, burnt to a black brick, soup and about an inch of super thick burnt but still slightly green pea goop on top.

Now don’t judge me here, but that goop…. I ate it. And it was so good. I know, I sound kind of gross, but whatever I don’t care. That little bit of super thick burnt pea paste was some of the best burnt food that I have ever eaten.(I love burnt food)

So this casserole gets a bit of inspiration from that goop. No, it is not burnt to almost an inedible state, but it gets thick and a little crispy and is so so freaking good. This is one of those dishes that I will make and continue to eat even though I cannot possibly eat any more. It’s that good.

As for leaving the stove on while I am gone.. That's not really happening anymore.

The stuff.  Dried green split peas, some water, Italian spice blend as well as garlic and onion powder. Also salt and pepper, a bay leaf, carrots, an onion, a couple of potatoes, a chunk of cabbage, and a parsnip. All good, all of what I have in the fridge at the moment. 

Start by chopping up the onion and sticking it into a big heavy pot. Take all the spices and mix them together in a little bowl and dump half of them into the pot with the onion, the bay leaf and a splash of water. Place on medium heat and cook until the onions start to soften and the water has evaporated. 

After the onions have cooked a bit, add in the dried split peas and a bunch of water (split peas suck up water like crazy) Turn the heat up to high and bring the stuff to a boil then turn heat to a medium and place lid on pot. Let cook for a while, giving it a stir every now and then to make sure nothing is sticking and burning to the bottom of the pot

While the split peas are cooking, chop up all the veggies into mouth sized chunks and mix them together with the rest of the spices and toss them into a skillet or casserole dish. 

And the peas.. Once they are all falling apart, they are ready.  Now is also a good time to preheat oven. 

Dump the cooked split peas all over the veggie mixture and mix around a bit. Grab that last potato and slice really thin.

Top the veggies with the potato and sprinkle with salt and pepper. 

And into the oven it goes!

Bake until the veggies are all tender and the top is all crispy (about 35-40 minutes) and eel free to even stick under a broiler for an even crisper top.

Pull it from the oven when its ready and let it sit for a few minutes to set up a bit...

And scoop yourself a big helping and eat! All it needs is a fork (But mustard tastes so good with it too!)

Have a great Monday!

-C

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Spit Pea Casserole 

serves 3-4

• 3/4 cup dried green split peas
• 3-1/2 cups water
• 2 tablespoons Italian spice blend
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 bay leaf
• salt and pepper to taste
• 1 yellow onion
• ¼ head of cabbage
• 3  white potatoes
• 2-3 carrots
• 1 big parsnip

Note… I used the veggie that I had on hand. So say you don’t like parsnips, don’t use them or want to add celery, go for it. Just make sure to have at about 4-5 cups of chopped up veggies.

Take all the spices and mix them together. Dice onion into little pieces and stick into a big heavy bottom pot with half of the spice blend, the bay leaf, a few pinches of salt and pepper, and a splash of water. Stick on stove and cook for a few minutes until water evaporates and the onions are fragrant and starting to soften. Now dump in the dried peas and 3-1/2 cups water.  Bring it to a boil, then reduce heat to medium and place a lid on the pot. Cook the peas, stirring occasionally, for about 45 minutes of until falling apart.

In the mean time, dice up the veggies (leave one potato to top with)into mouth sized chunks and stick them in either a casserole dish or a 12-inch oven safe skillet. Mix in the other half of the spice blend

Preheat oven to 375

Once the split peas are done, take the pot and dump into the chopped veggies and mix around. Take remaining potato and slice thinly. Top the casserole with thin slices of potato and sprinkle with salt and pepper. Stick that bad boy  into the oven.

Bake for about 45-50 minutes or until the potatoes are crispy and the peas have thickened. 

Remove from oven, let rest for a few minutes, and serve it on up!

Butternut Squash Noodles with Caramelized Onions and Sage

You know how I have been saying that I have so so many winter squashes that they are taking over my house? (the other night the mr and I counted while eating dinner.. there were 29 at the time) Well, not that I think I cannot eat them all myself, but I want to share and I think I found a way to share them that people (especially the mr) will really like… Squash noodles of course!

Honestly, I am always more then happy to just eat a squash pretty much as untouched as possible. All I do is stick one (any variety) in the oven on a rack and bake it till its soft then eat it. And it's like crack.. I can't get enough. If I was not a stronger person, I would probably eat an entire squash in once sitting, then still want more. (It's happened) But that's me. Most of the peps that I make food for are not as squash happy as I am and are not into just squash mush. 

So last night I noodled some butternut for the mr. And win.. he really liked them,  even with a shit ton of caramelized onions. (I loved the onions, he has never been a huge onion fan but still really like them)  Ever since zucchini season has been over, I have been trying to find that new meal that I can whip up in a short amount of time, that the mr really likes, and can be made with the abundance of the season. I don't know why I didn't do this sooner. And sure, this particular dish takes a little time to make cause of the onions, which are so worth it, but on a regular old night, I can just toss some garlic, olive oil and a handful of fresh herbs into a pot and it will take like 15 minutes. to make.I am a genius (I am sure that noodling is not an original idea, but whatever, original to me)

Anyway.. squash noodles are now a thing for us, and I am sure will be a thing everywhere soon so you should jump in the band wagon now and get to making some too! .

The stuff. A butternut squash, a few onions, and a handful of fresh sage. . Also need some garlic, wine vinegar, olive oil, salt and pepper and some water (water not in picture)

Slice up all the onions as thin as you can, mince up the garlic, and stick it all into a big pot with a drizzle of olive oil, a sprinkle of salt and pepper and a small splash of water. Stick the pot on the stove on medium heat until the onions start to cook and smell all yummy oniony and maybe a few are sticking to the bottom of the pot. Grab the vinegar and give the onions a good splash, stirring  around, making sure no onions are stuck on the bottom. Now turn heat to low and cover the pot. Let the onions cook for a while (about a 1/2 hour) giving them a stir ever now and then.

And once the onions are all super soft and starting to caramelize, add in the sage (but mince it first). Keep the pot on low heat without the lid.

While the sage and onions are melding together, turn the squash into some noodles. Do it by the means that you use. I have a mandolin that does the trick, but use your spiralizer, noodler maker, or even a knife and a little bit of patience. Just make sure all you noodles, however made, are all the same thickness to it all cooks at the same time.  So yeah, cut the bottom part of the squash off and use the neck… and save the rest for soup tomorrow.

Note… I did not peel the squash cause I like to eat the skin. If you want, peel it, but really, even if you don't like the skin, you will not notice it in the noodles. 

After the sage has had a few  minutes with the onions, and now that the noodles are made, it's time to add in a few splashes of vinegar and about a cup of water to the pot. So do that and give it all a good stir.

Now dump in the noodles, stir once more, and turn  the pot to medium heat and stick the lid back on it. Let cook down on medium heat for about 15 minutes, or unlit the noodles are tender and cooked, but not mushy. 

Like so. 

Now all you have to do is eat it.

Place a big pile into a pretty bowl, a fresh tiny little sage leave as garnish, and serve with a clean cloth napkin and a clean fork to eat with.. Or better yet, just eat it out of the pot with the wooden spoon  that may or may not have fallen on the floor. (my preferred method of eating)

Have a fantastic Day!

-C

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Butternut Squash Noodles with Caramelized Onions and Sage 

Make 2 Servings 

• 1 butternut squash (or the solid, neck part of a squab)
• 4 medium sized sweet onion
• 4-5 cloves of garlic
• handful of fresh sage leaves
• 1- 1 1/2 cups water
• 2-3 splashes of red or white wine vinegar
• olive oil
• salt and pepper to taste 

Take onions and slice them as thinly as you can and mince up the garlic. Place into o big pot with a drizzle of olive oil, a splash of water and a sprinkle of salt. Stick on stove on medium high heat and stir onions until they start to give off a sweet onion smell and are starting to stick to the pot. Add in a splash of vinegar to deglaze pot, give it all a stir, and turn heat to low. Cover with a lid and continue to cook, string now and again, until onions reduce in volume by about half, are all tender, almost falling apart and are starting to brown a bit. (takes about 30- 40 minutes ) When onions are at this point, tiny chop the fresh sage and mix into the onion. 

Now grab you squash and turn in into noodles.( I cut the bottom part off (for soup tomorrow) and use the neck of the squash). You can do this by using a mandolin, a noodler, or even a knife. Any way works, just make sure the noodles are all the same thickness (mine were about 1/4 inch thick) so they cook at the same time.  Noodle about 5- 6 handfuls or cups of noodles. 

Now right before you add the noodles to the pot, add in a few more splashes of vinegar. another pitch or two of salt and pepper, and a cup of water, Mix that all  around then add in the noodles. Give those a mix then turn heat to medium and place the lid back on the pot, checking and string every few minutes until the noodles are tender(but not falling apart) and the water has pretty much evaporated. (about 15 minutes)  If you notice the water is gone and the noodles still need more cooking, add in another 1/2 cup of water.

And when you are happy with the tenderness of the noodles. remove pot from heat, taste and season with more salt and pepper if needed,  and get to eating!!!!!

Honey Mustard Pretzel Popcorn

What are you going to be doing this weekend? Are you dressing up all crazy, taking a little or two door to door for bite sized pieces of candy, or are you maybe giving out candy? Are you going to some spectacular Halloween party, or are you thinking more tricks then treats and are planning on TP-ing the neighbors or creating some mischief around town. 

Whatever you are doing, it's sounds like it's going to be a blast. Just note, if you are being mischievous  don't be an asshole about it. Stealing candy from kids is wrong,(steal your candy from adults) and TP is cool but spray paint and things that are permanent are not. And stay away from my houses! 

Anyway, the Halloween situation  is always the same with me and the mr. We say that we need to do something fun and different every year. Maybe a party, or even just some human intreat ion. But just like every year, we give in to our inner hermits. Our Halloween night will be as followed: Lock ourselves in the house, drawing the shades,(note that we would totally give out candy, but our door is down a very narrow and dark driveway, behind a fence, and pretty much inaccessible to people) watch a movie  (thinking Donnie Darko or maybe even old reruns of Halloween Rosanne.) eat popcorn,and go to sleep at a very reasonable hour.  And now that I say it out loud, our evening sounds like the most perfect way to spend the night. Especially because of the popcorn.

Let's just stop and think about this popcorn a minute……...

Ok, so do you get it now?. This is an epic popcorn combo. Mustard is for everything. A slightly sweet honey mustard all drizzled on  popcorn, well that's just craziness. And if you are like the mr., the pretzel crumble just takes it over the top. If we had made plans, I would probably have to cancel just so I can stay in an eat this popcorn.

And I have a hunch that this flavor combination will pair very well with a handful or two of some halloween candies. 

POPCORN TIME!!!!!

The stuff. A big ass bowl of air popped popcorn.  Spicy brown mustard (can use any mustard) honey (can use maple) a little olive oil and a few pretzel sticks. (can use any pretzel shape you like)

Bag the pretzels, grap something heavy (rolling pin works great) and smash the pretzels into tiny little bits.

Just like this

In a little pot ) mix mustard, oil and honey together. Place on medium  heat and mix continuously until the mixture is hot and a nice liquid pourable consistency. 

Now you can do this any way you want, but my way is probably the best. Dividie popcorn in two bowls and drizzle each bowl with equal amounts of mustard sauce.

Flip one of the bowls ontop of the other and shake the crap oiut of it.(or until the popcorn is evenly coated)

And the popcorn is all nice and evenly coasted. Now dump in the crushed pretzel and repeat the double bowl shake.

Check it out… Some fantastical popcorn

Now don't you want to turn the lights off and snuggle on the couch with this bowl?

Share if you want, but hey, it's just popcorn so you can taotally eat it all yourself. 

Happy Friday.. And Happy Halloween

-C

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Honey Mustard Pretzel Popcorn

makes 10 cups (enough to share between 2 people)

• 10 ish cups of air popped popcorn
• 3 tablespoon spicy brown mustard
• 2 tablespoons honey (sub maple or agave if vegan)
• 1 tablespoon olive oil
• 3-4 pretzel rods (or whatever shape) which makes about 1/2 a cup smashed (use gluten free if needed)

Take pretzels and place them in a bag of some sort and using something heavy (like a rolling pin) smash the pretzels until they are a smallish crumb (some big shanks are good too)

In a small sauce pot, combine the mustard, honey, oil, and mix to combine. Stick pot on stove and heat on medium until sauce is hot and liquidy. (can get the same result by using a microwave safe bowl and sticking it in a microwave at 20 second intervals until  hot)

Evenly distribute popcorn into two big bowls. Take the warmed up sauce and drizzle all over popcorn in  each bowl the, for the fun part, flip one bowl onto the other and shake the popcorn all around to evenly coat. Remove a bowl, toss in the pretzel crumbs and pieces and place the bowl back on. Shake again.

Popcorn is ready, now eating it!