Kale-Radicchio Salad with Lemon Miso Dressing

• 1 cup farro, rinsed and drained
• 1 large bunch kale, finely chopped, stems removed
• 1 batch Lemon Miso Dressing (recipe below)
• 1 small head radicchio, quartered, cored and cut crosswise into thin strips
• 1 cup grated Parmesan cheese
• 1 cup chopped toasted walnuts

In a large pot, place farro with enough water to cover by a couple of inches and bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender but still chewy, about 30 minutes. Drain and set aside to cool. Toss kale with three-quarters of the dressing in a large salad bowl. With clean hands, gently massage kale with dressing to soften the leaves. Add radicchio, Parmesan, walnuts and farro, and toss again. Taste and add remaining dressing, if needed.

Lemon Miso Dressing

• 1/2 cup extra-virgin olive oil
• 1/3 cup lemon juice
• 2–3 cloves garlic, minced
• 2 tsp. miso paste (preferably mellow white)
• 1/2 tsp. fine sea salt
• 1/4 tsp. freshly ground black pepper

Combine oil, lemon juice, garlic, miso, salt and pepper in a glass jar with a lid. Use a fork to stir in the miso, then shake vigorously to emulsify. Pour generously over your favorite salad. This dressing will keep in the fridge for up to 1 week. If the oil solidifies, briefly microwave on low until melted.

VERDICT:  This took more effort than I would have expected and made a pile of dishes, but it turned out well and worked well as leftovers, a rarity for a salad. Keep.  From Eat Slow, Run Fast,

Fig Jam Cookies

Filling:

• 2 cups (10 ounces) dried black mission figs, stems removed
• ⅓ cup tahini (ground sesame seeds)
• 1 tablespoon water
• 2 teaspoons ground cinnamon

Dough:

• 1½ cups whole wheat flour
• 1 cup almond flour or almond meal
• ½ cup sesame seeds
• ½ teaspoon fine sea salt
• ⅓ cup coconut oil
• ½ cup maple syrup

1 teaspoon vanilla extract

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

To make the filling: In a food processor, combine the figs, tahini, water, and cinnamon and puree until smooth, stopping as needed to scrape down the sides and underneath the blade.

To make the dough: In a large bowl, whisk together the whole wheat flour, almond flour or meal, sesame seeds, and salt.

Place the oil in a small microwaveable bowl and microwave in increments of 10 seconds, stirring in between, until almost completely melted. (Alternatively, the oil can be melted in a small saucepan over low heat.) Stir in the maple syrup and vanilla. Pour over the flour mixture and mix until a dough forms.

To form the cookies: Divide the dough into 3 balls. Roll each ball out on a lightly floured work surface to create three 12 x 4-inch rectangles (use your hands to shape while rolling).

Divide the fig jam into thirds, shape into 1-inch wide logs, and place centered on each piece of dough. Fold the edges of the dough over the figs to overlap slightly in the middle and press gently to seal (use your fingers to smooth out any cracks).

Gently roll the tops of each log to slightly flatten. Slice each log into 8 cookies and bake until lightly golden, 15 to 20 minutes. Transfer to a rack to cool.

Yield: 18 cookies.

VERDICT: Yum!  I made these out of an overwhelming desire for a cookie on a no-white-flour, no-white-sugar diet, and they were surprisingly good--way better than a real Fig Newton, even.  A little fussy, but not unapproachable.  They keep well, and feel healthy enough to eat for breakfast.  Keep!  From Eat Slow, Run Fast.

Black Rice Pudding

• 200 g black rice
• 1 ripe mango
• 1 lime
• 1 tablespoon blanched hazelnuts
• 1 tablespoon coconut flakes
• 2 ripe bananas
• 200 ml hazelnut milk
• 1 tablespoon vanilla extract
• manuka honey, optional
• 4 heaped tablespoons natural yoghurt
• 2 wrinkly passion fruit

Cook the black rice according to the packet instructions, overcooking it slightly so it’s plump and sticky, then drain and cool.

Meanwhile, peel and destone the mango, blitz the flesh in a blender with the lime juice until smooth, and pour into a bowl.

Separately, toast the hazelnuts and coconut in a dry frying pan until lightly golden, then bash up in a pestle and mortar.

Peel the bananas and tear into the blender, then blitz with the hazelnut milk, vanilla extract and two-thirds of the black rice – depending on the sweetness of your bananas, you could also add a teaspoon of honey.

Once smooth, stir that back through the rest of the rice – this will give you great texture and colour. Divide between four nice jars or bowls.

Spoon over the blitzed mango, squeeze half a passion fruit over each one, then delicately spoon over the yoghurt and sprinkle with the hazelnuts and coconut.

Serves 4; 277 calories.

VERDICT:  Good!  Very slightly sweet.  I used regular milk, skipped the coconut, and used thawed frozen raspberries instead of passion fruit; it would probably be even better as written.  From Everyday Super Food.  Keep.

Zucchini Stuffed with White Beans and Olives

• 4 large zucchini, halved lengthwise
• 2 T. olive oil, plus additional for brushing
• 1/2 t. salt, plus additional for seasoning
• black pepper
• pinch ground rosemary
• 15 oz. can white beans, drained and rinsed
• 1/2 c. chopped pitted green olives
• 2 garlic cloves, minced
• 1 c. coarsely chopped arugula
• 1/4 c. chopped parsley
• 1 T. apple cider vinegar

Preheat oven to 375.

Brush a rimmed baking sheet with oil.  Using a small spoon or melon baller, scoop out and discard the seeds from the zucchini halves.  Brush the scooped out section with olive oil and lightly season the inside of each boat with salt, pepper, and rosemary.  Transfer the zucchini to the baking sheet, cut-side up.  Roast for 15-20 minutes, or until the zucchini are tender and lightly browned.

In a medium bowl, lightly mash the white beans with a fork.  Add the olives, garlic, arugula, parsley, vinegar, the remaining 1/2 t. salt, and the remaining 2 T. olive oil.  Season with pepper and mix well.

Spoon the bean mixture into the zucchini boats and serve.

Serves 4; 269 calories.

VERDICT:  The zucchini at Lunds were a little shrimpy, so I roasted them without scooping out the middles, chopped them, and stirred everything together in a big bowl.  (Also, I did not mash the beans and used garlic olives instead of olives and garlic.)  It turned out surprisingly well--keep!  From The Anti-Inflammatory Diet & Action Plans.

Sweet Potato and Peanut Stew with Kale

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, crushed
• 1 1/2 tablespoons ginger, minced
• 2 pounds sweet potatoes (about two large), chopped into 1 inch chunks
• 1/2 cup red lentils, rinsed and drained
• 3 ripe tomatoes, peeled and chopped OR 14.5 oz can diced tomatoes)
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon, ground
• 2 teaspoons cumin, ground
• 1/2 teaspoon turmeric, ground
• cayenne pepper 
• 4 cups vegetable broth + extra as needed
• 1/4 cup creamy peanut butter
• 4 cups curly kale, chopped into small pieces
• pepper
• 1/4 cup green onion, tops only, chopped
• 1/4 cup roasted and salted peanuts, chopped

Heat olive oil in a large pot set on medium heat. Add the onion and saute until onion starts to become translucent (about 5 minutes). Add the garlic and ginger, and saute for another 3 minutes, until garlic is fragrant. Add the sweet potatoes, lentils, tomatoes, salt, cinnamon, cumin, turmeric, and a pinch or two of cayenne and stir to combine.

Add 4 cups vegetable broth. If there isn't enough broth to cover everything by at least 1 inch, add more broth as needed. Stir well and bring to a boil.  Reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender, adding more broth as needed if the stew gets too dry.

Add peanut butter and stir until evenly incorporated. Using an immersion blender, blend until about half pureed, with some texture remaining. It should be creamy, but still have visible chunks of sweet potato.

Stir in the kale and cook, stirring occasionally, until the kale is tender. Season with pepper, then taste and adjust the seasonings as necessary.

Serve, topped with green onion and crushed peanuts.

Serves 4.

VERDICT: This smells fantastic and is creamy and savory.  Keep.  From Food52's Vegan.

Jamaican Jerk Chili with Quinoa and Kidney Beans

• 2 T. coconut oil
• 1 white or yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 poblano chili, chopped
• 2 cloves garlic, minced
• 1 1/4 c. quinoa, rinsed well
• 1 28 oz. can crushed tomatoes, preferably fire-roasted
• 3 c. cooked kidney beans
• 1/2 tsp. salt
• 1 T. chili powder
• 1 tsp ground cinnamon
• 1/2 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 2 1/2-3 cups vegetable broth
• 1 small Hass avocado, sliced, for garnish
• 1/2 c. chopped fresh cilantro, for garnish

Heat the oil in a large pot over medium heat.  Add the onion, bell pepper, and poblano, and saute until the onion is tender and translucent, about 8 minutes.  Add the garlic and saute for 2 minutes longer.

Stir in the quinoa, tomatoes, kidney beans, salt, chili powder, cinnamon, thyme, nutmeg, allspice, and 2 1/2 c. of the broth and bring to a boil.  Decrease the heat to maintain a simmer and cook, stirring occasionally, until the quinoa is plump and tender, with little tails emerging from the grains, about 25 minutes.  Stir in the remaining broth as needed to achieve the desired consistency.

Taste and adjust the seasoning as desired.  Serve hot, garnished with the avocado and cilantro.

Serves 6.

VERDICT:  Very good, with warm, balanced flavors.  Keeps and reheats well.  Keep!  From Food52's Vegan.

Snappy Joes

• 1 cup uncooked green lentils
• 4 cups water
• 1 tablespoon olive oil
• 1 medium yellow onion, diced small
• 1 green pepper, diced small
• 2 cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons oregano
• 1 teaspoon salt
• 8 oz can tomato sauce
• 1/4 cup tomato paste
• 3 tablespoons maple syrup
• 1 tablespoon yellow mustard
• 4 to 6 kaiser rolls or sesame buns

Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.

Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.

Serves 4-6.

VERDICT:  Very good!  We've made these twice already.  The recipe doesn't make a crazy amount, so we haven't gotten sick of leftovers, and I like that there are no difficult ingredients.  We've served them on whole wheat hamburger buns.  Keep.  From Veganomicon.

Maple-Mustard Dressing

• 3 T. pure maple syrup
• 2 T. apple cider vinegar
• 2 T. Dijon or whole-grain mustard
• 3 T. grapeseed or nut oil
• 1/2 tsp. mustard powder
• salt and freshly ground pepper

Whisk all the ingredients together and store in an airtight container.  Keep refrigerated until ready to use.

Serves 2-4.

VERDICT:  I only had a tablespoon of Dijon, and I left out the mustard powder, but this was still delicious on a salad of romaine, apples, celery, and toasted walnuts.  (I used walnut oil for the oil in the dressing.)  Keep.  From Veganomicon.

Banana Bread with Cardamom and Cocoa Nibs

• 2 very ripe or overripe bananas (250-275g total in their skins; approx 3/4 c. mashed)
• 2 large eggs
• 3/4 c. plain (runny) yogurt or buttermilk
• 1/2 c. light and mild olive oil
• 2 c. plus 2 T. (325g) all-purpose flour
• 1 c. soft light brown sugar
• 1¼ teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cardamom, or seeds from 1 tablespoon cardamom pods, ground
• 1/2 c. cocoa nibs
• 1 x 2lb loaf tin approx 9 x 6.5 x 3 inches

Preheat the oven to 350, and pop a paper liner into your loaf tin (or line the bottom with baking parchment and grease the sides with a little sunflower oil).

I do the whole thing using a freestanding mixer, but a bowl and an electric whisk, or a wooden spoon and plenty of elbow grease would be fine. Mash the bananas (and if you’re not using a freestanding mixer, use a fork and a smallish bowl first, otherwise the flat paddle of a freestanding mixer will do) and beat in 1 egg at a time, followed by the yogurt or buttermilk, then the oil, and beat it all together. I measure the flour, sugar, baking powder, bicarb and cardamom into a bowl and whisk together, while this is going on.

Slow the speed down while you add the dry ingredients, gradually, beating all the while, and then turn the speed slightly higher again, and beat for 1 minute until all the dry ingredients are incorporated. You may have to scrape the bowl down and give a short final beat if you notice any flour sticking to the edges of the bowl. Then, using a rubber spatula or wooden spoon, fold in the cocoa nibs by hand and transfer the mixture to your prepared tin and thence to the oven for 1 hour (it is wise to start checking at 45 minutes) or until a cake tester comes out clean.

Sit the loaf tin on a wire rack and leave the banana bread in the tin until cold. Slip it out, in its paper liner (or baking parchment), and wrap with more parchment and then kitchen foil and keep for a day – if you can – before eating.

NOTE: Store in an airtight container in a cool place for up to 1 week.  Can be frozen for up to 3 months. Wrap cake in a double layer of clingfilm and a layer of foil. To defrost, unwrap and put on a wire rack at room temperature for about 5 hours. Or wrap individual slices in clingfilm and put into a resealable bag, and defrost by toasting on a low heat.  

Yield: 12 slices.

VERDICT:  John didn't like the bitterness of the cocoa nibs, but I loved the whole thing and have been eating it at an alarming rate.  I still don't have a 2 lb. loaf tin, so I lopsidedly divided the batter up between the two loaf pans I have.  I think it I divided it equally between them, this would be perfect.  From Simply Nigella.  Keep!

Baked Beans on Toast

• 2 tablespoons olive oil
• 1 onion, finely diced
• Salt and pepper
• 2 cloves garlic, minced
• 28-ounce can chopped tomatoes
• 3 sprigs thyme, leaves picked
• 1 long red chile, thinly sliced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon steak sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon hot English mustard
• Two 14-ounce cans cannellini beans, rinsed and drained
• 4 thick slices of bread
• finely chopped flat-leaf parsley, to serve

Heat 1 tablespoon olive oil in a large heavy-bottomed saucepan or flameproof casserole dish. Add the onion, season with a pinch of salt, and cook over medium heat for 5 minutes. Add the garlic and cook for another 5 minutes, stirring occasionally.

Add the tomatoes, thyme, chile, sauces, and mustards. Simmer for 20 minutes, then reduce the heat to low and stir in the cannellini beans. Cook for 10 minutes, then season with salt and peper and cook for another 10 minutes.

Toast the bread, place one slice on each plate and serve with the beans on top with a sprinkling of parsley.

Serves 4, but really more.

VERDICT:  The recipe called for pancetta, which I left out to make these vegetarian.  They were still plenty flavorful, with a nice kick from the mustard.  Don't leave off the parsley--it's a nice bit of freshness and texture. I liked it with an egg on top, but it's good without if you're feeling too lazy.  These reheated well for several days of breakfast.  Keep!  From What Katie Ate (thriftily procured at Savers for $2.99!)

Squash Lasagne

• olive oil
• 1 large butternut squash (3 lbs)
• 1 level tsp. ground coriander
• 4 cloves garlic
• 1 fresh red chile
• 2 T. balsamic vinegar
• 2 14oz cans plum tomatoes
• 7 oz baby spinach
• 2 oz Pamesan cheese
• 8 oz dried whole-wheat lasagne sheets
• 14 oz reduced-fat cottage cheese
• 6 T. 2% milk
• 1 T. raw sunflower seeds
• 1 sprig fresh rosemary

Preheat the oven to 350 degrees and rub two large roasting pans with a little oil. Halve and seed the squash, leaving the skin on, then slice into 1/2 inch half-moon shapes.  Lay in a single layer across the pans.  Sprinkle over the ground coriander and a pinch of sea salt and black pepper, then roast for 50 minutes, or until soft and lightly golden.

Meanwhile, peel the garlic, seed the chile, then finely slice both and place in a large pan on med-high heat with 1 T. oil.  Cook for 3 minutes, or until lightly golden, then add the balsamic and canned tomatoes, breaking them up as you go, and 1 can's worth of water.  Simmer on medium heat for 15-20 minutes, or until slightly thickened, then season to perfection.

To layer up, spread a third of the tomato sauce across the base of a 10x12 -inch baking dish.  Cover with a layer of raw spinach leaves, a layer of roasted squash, a fine grating of Parmesan, and a layer of lasagne sheets.  Repeat the layers twice more, finishing with the lasagne sheets. Loosen the cottage cheese with the milk, mashing the curds a little, then lightly season and spoon over the top. Finely grate over the remaining Parmesan and scatter over the sunflower seeds. Rub the rosemary sprig with oil, then strip the leaves over the top.  Bake at the bottom of the overn for 45 minutes, or until golden and bubbling, then serve.

Serves 6; 438 calories.

VERDICT:  I had some problems with execution.  The top layer seemed like it needed more liquid than the cottage cheese provided--it got tough and crunchy.  On the whole, though, it was good, and fairly easy as far as lasagna goes.  Roasting the butternut squash with the skin on was a revelation--so much easier than peeling.  Keep, with construction modifications. (From Jamie Oliver's Everyday Super Food.)

Granola Dust

• 10 cups rolled oats
• 8 oz unsalted mixed nuts
• 3 1/2 oz mixed seeds, such as chia, poppy, sunflower, sesame, flaxseed, pumpkin
• 8 oz unsweetened mixed dried fruit, such as blueberries, cranberries, sour cherries, mango, apricots, sultanas, figs
• 3 tablespoons cocoa powder
• 1 tablespoon freshly ground coffee
• Zest of 1 orange

Preheat the oven to 350.

 

Place the oats, nuts, and seeds in your largest roasing pan.  Toss together and roast for about 15 minutes, stirring once.  Take the tray out of the oven and add the dried fruit, cocoa powder, ground coffee and the orange zest.

Blitz the mixture in batches in a food processor until finely ground.  Keep in an airtight container.

 

To serve:

1/2 c. dust with milk or yogurt and fresh fruit

Porridge--1/2 c. dust w/3/4 c. milk, top with fresh fruit

Smoothie--1/2 c. dust, 3/4 c. milk, ripe banana, handful frozen raspberries

Pancakes--2 T. dust, 1 heaping T. self-rising flour, 1 mashed banana, 1 egg

Hot drink--1/4 c. dust, 3/4 c. milk

Serves 32.

VERDICT:  I didn't care so much for this cold, but I have been enjoying it as porridge, heated for about a minute in the microwave, with chopped apples.  Easy and flexible.  Keep.  (From Jamie Oliver's Everyday Super Food.)

 

Rye Soda Bread

• 50 g wholemeal flour, plus extra for dusting
• 100 g rye flour
• 50 g oats
• 1 teaspoon bicarbonate of soda
• 1 large free-range egg
• 1 x 300 ml tub buttermilk or natural yogurt

Preheat oven to 375°F.

Place both flours, the oats, bicarbonate of soda and 1 level teaspoon of sea salt in a large bowl and mix together

In a separate bowl, whisk the egg and buttermilk/yogurt together, then use a fork to stir the egg mixture into the flour. Once it starts to come together, use your lightly floured clean hands to pat and bring the dough together.

Shape the dough into a round ball and place on a lightly floured baking tray, dusting the top lightly with flour too.

Use your hands to flatten the dough into a disc, roughly 3cm deep. Score a cross or star into the top with a knife, about 1/2cm deep, then bake in the centre of the oven for 40-45 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.

Transfer to a wire cooling rack, and serve slightly warm.

VERDICT: I had the idea that we would use this to make sandwiches.  That will not be happening--even after baking, the loaf remains about an inch and a half high.  It is, however, a really nice, chewy, snack bread--best, as advertised, served warm.  I'm not sure I really need a snack bread in my life, but it is super easy, and I generally have all the ingredients on hand.  Keep.  From Jamie Oliver's Everyday Super-Food.

Spinach and Feta Pie with Chickpea-Flour Crust

Filling:

• 1 pound frozen cut-leaf spinach, thawed, moisture squeezed out
• 2 eggs
• 6 oz feta cheese, crumbled
• 1/2 c. 2% cottage cheese
• 1/4 tsp salt
• black pepper

Crust:

• 1 c. chickpea flour (also called besan)
• 1 T. extra-virgin olive oil
• 3/4 tsp. salt
• 1 c. water

Preheat oven to 500 degrees.  Use cooking spray to lightly mist a cast-iron skillet; place skillet in oven and heat for at least 10 minutes.

In a large mixing bowl, whisk together crust ingredients (chickpea flour, olive oil, salt and water) until there are no lumps.

Remove hot skillet from oven.  Pour batter for crust into skillet.  Return to oven for 10 minutes.

In a separate bowl, combine spinach with eggs, feta, cottage cheese, and salt.  Blend well.

Remove skillet from oven, and reduce oven temperature to 400 degrees.  Spread spinach filling evenly over crust, sprinkle with black pepper, and bake for 20 minutes longer. Cool for 10 minutes before slicing into six pieces.

Serves 6; 187 calories.

VERDICT:  I could not find chickpea flour anywhere, so I used whole-wheat flour instead.  The whole crust process didn't seem like it could possibly work, but it was kind of magical.  The spinach filling was salty and delicious, and the whole thing felt quite healthy.  From Racing Weight.  Keep!

Tomato-Basil Soup with Pearled Barley

• 1/2 T. extra-virgin olive oil
• 3 cloves garlic, minced
• 5 cups water
• 1 c. pearl barley, rinsed and drained
• 1 6-oz can organic tomato paste
• 2 cups Swiss chard or spinach, finely chopped
• 1 tsp salt
• 1 handful fresh basil, shredded

In a large pot, heat olive oil and garlic over medium heat and cook until fragrant.

Add water and barley, and raise heat to high.  When water boils, turn down to low and cover.  Simmer for 15 minutes.

Add tomato paste, chard, and salt, and stir to dissolve tomato paste.  Simmer for 15 minutes longer.  Add basil for the last 2 minutes, then remove from heat and serve.

Serves 4; 204 calories.

VERDICT:  I love the minimal ingredient list (plus, it uses the whole can of tomato paste!), and the soup itself is just fine. From Racing Weight.  Keep, and make during basil season.

Wheat Berry Salad with Feta and Olives

• 3 cups water
• pinch of salt
• 1 cup wheat berries
• 1/2 c. red onion, chopped
• 2 large tomatoes, chopped
• 1/2 cup parsley, chopped
• 1/4 c. kalamata olives, chopped
• 4 oz. feta cheese, crumbled
• 2 teaspoons red wine vinegar
• 1/4 teaspoon black pepper

Combine water with a pinch of salt in a medium saucepan and bring to a boil over medium-high heat.  Add wheat berries, reduce heat, cover, and simmer for 60 minutes or until tender but chewy.  Remove from heat, strain water, and transfer wheat berries to a bowl.  Refrigerate wheat berries while other ingredients are prepared.

In a large mixing bowl, combine all remaining ingredients and mix gently to combine.  Once cool, fold in the wheat berries and chill until serving.

Sers 4; 233 calories.

VERDICT:  I substituted grape tomatoes and white onion.  A pretty standard grain salad, but easy and good. From Racing Weight. Keep.

Pumpkin & Maple-Nut Oatmeal

• 3 cups water
• 3/4 c. canned pumpkin
• 1/2 tsp. salt
• 1 1/2 c. rolled oats
• 1 T. pumpkin pie spice
• 2 T. pecans, chopped
• 2 T. maple syrup

Combine water, pumpkin, and salt in a small saucepan and bring to a boil.  Add oats and pumpkin pie spice.  When mixture starts to bubble again, turn heat down to low.  Cook, stirring occasionally, until oats are cooked and cereal has thickened, about 8 minutes.  Split between two bowls and top with pecans and maple syrup.

Serves 2; 362 calories.

VERDICT:  Warming and filling.  Very generous with the maple syrup and portion size.  Keep.  From Racing Weight Cookbook. 

Mujaddara with Onions, Dried Apricots, Almonds and Spicy Yogurt

• 1/2 c. jasmine rice
• 1/4 c. slivered almonds
• 1 T. butter
• 1 T. olive oil
• 2 yellow onions, thinly sliced
• salt and pepper
• 1 3/4 c. chicken broth or water
• 1/2 c. red split lentils or Puy lentils
• 1/4 c. chopped dried apricots

Spicy yogurt

• 1/3 c. Greek yogurt
• 1 T. minced fresh mint
• 1 T. olive oil
• 2 t. fresh lemon juice
• 1 t. honey
• 1/4 t. cinnamon
• pinch of salt
• pinch of cayenne

Rinse the rice in a strainer under cold running water, swishing it with your fingers until the water is no longer cloudy and runs clear, about 1 minute.

Toast the almonds on a plate in the microwave on high for 1 minute.  Stir and microwave for another 30 seconds, then stir again and microwave for 30 seconds longer.  The nuts won't brown much, but will definitely taste toastier.  Set aside.

In a 12" skillet over medium heat, melt the butter with the olive oil.  When the butter is melted and hot, add the onions, 1/2 tsp. salt, and a few grinds of pepper.  Saute the onions until the soften and begin to brown, about 3 minutes.  Reduce the heat to low and cook the onions, stirring, until they are tender and golden brown, about 3 minutes longer.

Raise the heat to medium-high and add the broth and lentils, and bring to a simmer.  Cover, reduce heat to low, and simmer the lentils for 10 minutes.  Uncover and stir in the apricots, rice and almonds.  Re-cover and continue to cook until the lentils and rice are almost tender, about 15 minutes longer.  Remove pan from the heat and let it sit, covered, for another five minutes to allow the rice and lentils to finish cooking in the steam.  Taste and add more salt and pepper, if needed.  If you'd like a more drizzly sauce, stir in 1T. or more water to thin it.

To make the spicy yogurt: Stir together the yogurt, mint, olive oil, lemon juice, honey, cinnamon, salt, and cayenne in a small bowl.  Taste and adjust the seasoning.  Spoon the mujaddara into warmed shallow bowls and top with a drizzle of the yogurt sauce before serving.

Serves 2 (but really 3).

VERDICT:  I used brown lentils, since I had them, vegetable broth, and regular plain yogurt, all of which were fine.  Caramelizing the onions took WAY longer than six minutes, which is only to be expected.  On the whole, really good--warm and filling and savory.  This is from One Pan, Two Plates, which is earning big points for getting good flavor out of a few standard ingredients with a minimum of mess.  (I learned my lesson from the two previous dishes we made from it, and more than halved the salt.)

Barley and Lentil Salad with Dried Cranberries and Walnuts

• 1/2 c. pearled barley
• 1/2 c. dried lentils
• salt
• 1/4 c. dried cranberries or raisins
• 1/4. toasted walnuts
• 2 T. fresh lemon juice, plus more if necessary
• 2 T. olive oil
• 1/4 c. chopped fresh flat-leaf parsley
• freshly ground black pepper

Add 2 c. water, barley, lentils, and 1/4 t. salt to 12" skillet and bring to a simmer over medium heat.  Reduce the heat to low, cover, and cook for 20-25 minutes or until tender, but still chewy.

While the grains cook, combine the cranberries, walnuts, lemon juice, olive oil, parsley and 1/2 tsp. salt in a medium bowl.  Season with pepper. 

When finished cooking, drain the barley-lentil mixture and add the hot grains to the cranberry mixture in the bowl.  Toss to mix.  Taste for seasoning and add more lemon, salt, or pepper if it needs it.  Serve warm or at room temperature.

Serves 2 (but really 3).

VERDICT:  A bit salty, but if you dialed that back a bit, really pretty good.  Not fussy at all, and we usually have most of the ingredients on hand.  Keep!  From One Pan, Two Plates.

Smoked Almond & Chickpea Sandwiches

Quick Smoked Almonds

• 2 1/2 teaspoons liquid smoke
• 1/2 teaspoon olive oil
• 1 teaspoon soy sauce, tamari, or Bragg’s Liquid Aminos
• 1 teaspoon maple syrup or other liquid sweetener
• 2 teaspoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 3/4 cup raw almonds

Sandwiches

• cups cooked chickpeas
• 1 avocado
• 3 tablespoons lemon juice
• 3/4 cup chopped red onion (about 1/2 medium onion)
• 1/3 cup chopped fresh dill
• 1/3 cup chopped celery (about 2 ribs)
• 1 to 2 teaspoons of your favorite hot sauce
• 1/2 teaspoon salt
• Ground pepper to taste
• 8 to 12 slices bread, toasted
• Dijon mustard, lettuce, and tomato

Heat your oven to 350 degrees Fahrenheit. Lightly grease a baking sheet.
To make the almonds: Mix together all the liquid ingredients in a small bowl and combine the nutritional yeast, paprika, and garlic powder in a separate bowl. Grab the almonds, add them to the liquid bowl, and stir that together to make sure all the almonds are covered. Scoop out the almonds, add them to the bowl with all the dry seasonings, and stir until they are covered. When they look all seasoned, scoop them out and lay them on the baking sheet. Toast them in the oven for 10 minutes, stir them around, and then put them back in the oven for 5 more minutes. Take them out and let cool.

While all that is happening, add the chickpeas, avocado, and lemon juice to a big bowl and mash them. Some chunks are fine, whatever you like. Fold in the onion, dill, celery, hot sauce, salt, and pepper, then mix it all together.

Once the almonds have cooled, chop them up and add them to the bowl.

Serve up this badass filling on some toasted bread with Dijon mustard, lettuce, and tomato. This is best enjoyed the day it’s made; it keeps fine in the fridge but you might lose some of that crunch.

Yield: 4-6 sandwiches.

VERDICT:  Delicious, in an almost-tuna-salad way I haven't had before.  I ate it for a few days and was fine with the texture.  From Thug Kitchen (without most of the swearing and the ridiculous word sammies).  Keep!