Category: Pasta and Grains

Steel Cuts Oat and Stewed Apples in Slow Cooker

I made big amount of cooked steel cut oats and we ate it for breakfast or lunch whole week. Cooked oat great with so many additions, from savory to sweet. I love my oats with fried egg and Parmesan or cottage cheese, but also I love it with something sweet, like stewed apples or cherry compote.

For oat I used simple recipe from Bob’s Red Mill. For stewed apples I adapted  Betty Crocker recipe, but used different varieties of apples (fresh from farm), so it became mushy.

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Baked Tomatoes with Rice, Onion and Parmesan Stuffing

Recipe adapted from Giada De Laurentiis show. I used combination of texmati light brown, red quinoa and freekeh for healthy option. Also I added sautéed onion, so mine stuffing became remaining risotto (a little). Usually I made stuffed peppers or cabbage, and I feared that the tomatoes lose shape and became mushy, but this did not happen – the tomatoes perfectly turned out.

Pulp and tomato juice I used for Russian cold sauce with horseradish – khrenoder (2 parts tomatoes and 1 part prepared or homemade horseradish).

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Tomatoes Stuffed with Quinoa and Corn

Vegetarian recipe for Meatless Monday. Tomatoes became soft but not mushy, and quinoa stuffing had creamy taste.

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Barley Salad with Apricot, Cucumber, Pepper Relish and Goat Cheese

I started using groats for salads not long ago. In Russia we eat our grains, mostly, very plain – with some salt and butter. Or in soups.  Most popular – grechka (buckwheat, kasha), less – perlovka (pearl barley).

For most people (especially men) barley means tasteless army or pioneer camp food (it has nickname: “shrapnel”), as well as canned semi-meat food “Tourist’s breakfast”. The problem is in the special rules – the groats should be soaked for a long time (at least 12 hours) and had a long cooking (about 1-2 hours) – that usually omitted, and barley became very hard to chew.

Today, for fast meals I use quick cooking barley and rice cooker. Always great result.

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Turkish Turkey Meatballs with Rice – Kadın Budu Köfte

One long month and I have brand new kitchen now. Much brighter, more space and surface. First week I baked a lot -  Russian piroshki, swirl bread, buns and much more, because I finely had my new oven! 

But today I made interesting meatballs – with rice and cumin and a little different way to cook. It’s not authentic, because I used ground turkey and omit breadcrumbs.

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