Ellie Krieger's Mediterranean Braised Green and White Beans

I love to cook, but I DO NOT LOVE WASHING DISHES! So, I look for recipes that are delicious, but simple, and don't require a sink full of dishes. One-pot meals are a favorite for this reason.

In the winter time, when you're looking for something hearty to warm you up from the inside out, a comforting one-pot meal is just about the best thing on the planet. Unfortunately, these dishes tend to be heavy in fat and calories and leave you feeling like you need to take a nap and/or cuddle up with a blanket on the couch with some Netflix. There's a time and place for all of these things, but since I've done a lot of that lately, I was looking for something a bit lighter and healthier.

Ellie Krieger's Mediterranean Braised Green and White Beans was the perfect dish.  A slow-cooked blend of green beans and white beans simmering away in a flavorful tomato sauce would serve as a satisfying vegetarian entree or a side dish. The good thing is that this recipe makes quite a bit, and only tastes better with time, so you can serve it both ways throughout the week.

Now, I must admit that I am very partial to beans, so I knew that I would absolutely love this bean dish. However, I was not prepared for how delicious it really was! It really does taste like something that's simmered for an hour, with incredible flavor. This is incredibly comforting and hearty, somewhat like a chili, and perfectly eatable all on its own. In fact, I did serve it up just like a chili in a bowl and enjoyed it as a main. Since the recipe made quite a large batch I also divided it up and will be enjoying it along with some chicken for my lunch in the next few days. I would most definitely make this again! It's a perfect 10!

 

Mediterranean Braised Green and White Beans

Adapted from You Have It Made

by Ellie Krieger

Serves 8

2 tablespoons olive oil

1 large onion, thinly sliced

4 cloves garlic, minced

2 tablespoons tomato paste

One 28-ounce can whole, peeled tomatoes

2 pounds of green beans, trimmed

1/3 cup chopped parsley

One 15-ounce can white beans, drained and rinsed

salt and pepper, to taste

Optional: Red chili flakes, if you like a little heat

Heat the oil in a large heavy pot, such as a Dutch oven, over medium heat. Add the onion and cook, stirring, until softened, eight minutes. Add the garlic and cook, stirring, one minute more. Stir in tomato paste and cook until the tomato paste is lightly caramelized, one minute more. 

Add the tomatoes with their juices, crushing each tomato with your hand over the pot before adding it. Add 1/2 cup water and bring to a boil. Then, add the green beans, parsley, salt, and pepper. Cover, lower the heat to low and simmer for 30 minutes.  Add the white beans and continue cooking, covered, until the green beans are very tender, 30 minutes more. Serve.

Spring Pea Salad

Today I'm ushering in spring with a beautiful Spring Pea Salad from Ellie Krieger's newest, You Have It Made. This salad is a delightful mix of snow peas, sugar snap peas, and regular peas tossed in a lemony shallot and mint vinaigrette with some thinly sliced red radishes for both color and crunch. It is crunchy and sweet while being both light and refreshing and I absolutely love it!

This recipe yields a whole lot of salad and keeps well, which means it is perfect for packing in lunches or on picnics. I packed mine away in 8 ounce mason jars so that I can enjoy it for my lunch all week long.  This would be perfect for any upcoming potlucks,as well as the perfect and easy take-a-long if you need to contribute a dish for Easter dinner!

Happy Spring!

Spring Pea Salad

Adapted from You Have It Made

by Ellie Krieger

Makes 8 servings

2 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon finely grated fresh lemon zest

1 teaspoon Dijon mustard

salt and pepper, to taste

3 tablespoons chopped fresh mint

2 tablespoons finely chopped shallot

2 cups shelled fresh peas, or frozen, thawed (10 ounces)

1 pound sugar snap peas (5 cups), trimmed and halved on the diagonal

1/4 pound snow peas (1-1/2 cups) trimmed and halved on the diagonal

1 cup thinly sliced radishes (about a small bunch)

In a small bowl, whisk together the oil, lemon juice, zest, mustard, and salt ad pepper. Stir in the mint and shallot.

Bring a large pot of water to a boil and have ready a large bowl of ice water. If using fresh peas, add them to the boiling water and cook until tender, about 3 minutes, then transfer them with a slotted spoon to the bowl of ice water to cool.  Drain from the ice water and transfer to a large bowl.  If using frozen, then place them in a large bowl.

Add the sugar snap peas and snow peas to the boiling water and cook until just tender, about 1 minute. Drain and add to the bowl of ice water until cooled. Then drain well and transfer to the large bowl with the other peas. Add the radish and toss to combine.

Just before serving, toss with the vinaigrette until well combined. 

Nutritional Info: Serving Size: 3/4 cup; Calories: 100; Fat 3.5g; Protein: 4g; Carbs: 12g; Fiber 4g; Sodium: 270mg

Theme: March Potluck @ IHCC

Every Sunday @ Kahakai Kitchen

Ellie's Banana Bread with Chocolate Drizzle

This is the 5th recipe for banana bread I've shared on my blog. Over the years I've made banana bread with many additions: pecans, bourbon, peanut butter, and my all-time favorite - loads of brown sugar. Now I'm back at it again giving banana bread a healthy-ish twist by reducing the sugar, using part whole wheat flour, and replacing some of the oil with yogurt. And you know what? You would never know this is a healthier version!

This is a deliciously moist banana bread with a very nice crumb.  The best part, of course, is the chocolate drizzle. Of course, when I was putting the recipe together I was thinking 1/2 oz of chocolate? How is that going to be enough to drizzle atop the whole loaf? Well, I should have known better than to question one of Ellie Krieger's recipes because of course it turned out to be the perfect amount. Like always, Ellie has succeeded in turning another classic into a healthier and crave-worthy delight! 

If you're a fan of banana bread I would definitely give this recipe a try! The chocolate drizzle really gives this recipe a dessert feel. I found this to be very satisfying and indulgent.

Banana Bread with Chocolate Drizzle

Adapted from The Washington Post

Serves 10, makes one 9-inch loaf

1/3 cup walnut pieces (optional)

1 cup whole-wheat pastry flour or regular whole-wheat flour

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed light sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup canola oil

1/4 cup plain low-fat yogurt

2 large eggs

1 teaspoon vanilla extract

3 large, very ripe bananas, peeled and mashed (about 1 & 1/2 cups total)

2 tablespoons confectioner's sugar

2 teaspoons milk, plus more if needed

1/2 ounce dark chocolate, 60% - finely chopped

Notes: I opted not to use the walnuts

Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan. 

If you'll be adding the walnuts, spread them on a baking sheet and toast in the preheated oven until fragrant and lightly browned, about 8 minutes.

Whisk together the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a mixing bowl.

Whisk together the oil, yogurt, eggs, and vanilla extract in a medium bowl, then whisk in the mashed bananas until well incorporated. Add to the flour mixture, stirring just until combined. Stir in the toasted walnuts, if using.

Pour the batter into the prepared pan, smoothing the surface. Bake at 350 degrees until a wooden skewer inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan, then transfer the loaf to a plate.

While the banana bread is cooling, combine the confectioner's sugar and the 2 teaspoons of milk in a small saucepan over low heat; stir until the sugar has dissolved.  Add the chocolate and cook, stirring, until melted and well incorporated, about 1 minutes. If the mixture seems too thick, add another teaspoon or two of milk. Remove from the heat.

Drizzle or spoon the chocolate mixture over the top of the banana bread. Allow the chocolate to cool and set before slicing and serving.

Healthy Five Layer Mexican Dip and My Top Five Ellie Krieger Favorites!

THIS DIP IS EVERYTHING! I'm serious. It's soooooooooo good that my mom and I ate half. We simply could not stop. If you crave Mexican like we do, but are looking for healthier options then this is YOUR recipe.

Creamy black beans, with just the right amount of heat from a chipotle pepper, are the base for this dip. The next layer is corn mixed with a little onion, garlic, and cilantro. On top of the corn is mashed avocado with lime juice, followed by a fresh salsa made from tomatoes, jalapeno, and scallions. The fifth layer is all about some cheese. I like to use an extra sharp white cheddar because it delivers big in the flavor department and you only have to use a little.

That's it! Grab a chip (or a bowl full) and I guarantee you will be tempted to eat way more than your fair share of this dip. Gather a little bit of each layer on your chip and you will have the perfect bite!

Five Layer Mexican Dip

Recipe found on Food Network

by Ellie Krieger

Makes 12 -1/2 cup servings

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Tortilla chips, for serving

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Per 1/2 cup serving (not including chips): Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

My Top Five Ellie Krieger Dishes

It has been a wonderful six months cooking the recipes of Ellie Krieger. The recipes below were my favorites, as well as one honorable mention! Goodbye for now Ellie!
 

(click on the recipe title to be directed to the original post)

 Number One

 Ellie's version of White Chili is fabulous and comes in at the very top of my list! Maybe it's the hominy, which I discovered and fell in love with, but this is my favorite chili recipe!

 

Number Two

I am constantly craving Mexican food and this Five Layer Mexican Dip has it all and still manages to be healthy! This is going to be my new go to dip for all parties and potlucks. Love it!

Number Three

Ellie's Honey-Roasted Sweet Potatoes made the top five because I ate them straight off the sheet pan, but they were even better playing the starring role in my Roasted Sweet Potato and Arugula Salad with Maple-Balsamic Vinaigrette. This was easily my favorite salad of the year!

Number Four 

If you're looking for a succulent little appetizer that can be made the day before, is pretty, and somewhat healthy, then look no further! These little Italian Sausage Skewers are just the recipe. I'd like to pop one in my mouth right now.

Number Five 

My fifth favorite Ellie recipe was this tasty and hearty Tuscan Lentil and Macaroni Salad. I made this salad on Sunday, packed it into mason jars for my lunch, and made everyone in the teacher's lounge jealous at lunchtime. I never got tired of eating it and just a little bit was more than enough to satisfy.

Ellie's Broiled Chicken Wings deserve an honorable mention. If you're craving chicken wings and trying to be healthy, this is a great option. They are every bit as good as a fried wing.

Theme: Goodbye Ellie!

Tuscan Lentil and Macaroni Salad

Spring is an awkward transition. Mornings usually start out near freezing, but by afternoon it's hot as Hades and nearing 80F.  You never know whether you want to wear you parka and winter boots or your capri pants and flip flops. Likewise, in the morning you've got your hot cocoa in hand while having visions of piping hot pot roast and mashed potatoes for dinner. However, by the time you leave work you are sweating in your winter clothes and visiting the ice cream stand. You simply just can't win! This salad reminds me of spring. Hearty enough to satisfy, yet light enough to keep you on your toes.



Whole-grain pasta and green lentils are the heart of this salad. Whisk up a light and refreshing Dijon vinaigrette; toss in some carrots, artichokes, and tomatoes and you will have one delightful pasta salad that is perfect for picnics and/or packing in mason jars for your lunch. I think this salad would be equally delicious with white beans in place of lentils.  I also think some black olives would make a nice addition.

Tuscan Lentil and Macaroni Salad

Adapted from You Have It Made

by Ellie Krieger

Serves 6

2 cups chicken (or vegetable) broth

1 cup green lentils

2 medium carrots, diced

8 ounces whole-grain elbow pasta

1/2 cup extra virgin olive oil, divided

2 tablespoons champagne or white vinegar

1 tablespoon chopped fresh oregano or 

1 teaspoon dried oregano

1 tablespoon Dijon mustard

salt and pepper, to taste

One 10-ounce package frozen artichokes, thawed, drained and chopped OR

1 jar quartered and marinated artichoke hearts

1-1/2 cups grape tomatoes, quartered OR

2 roma tomatoes, deseeded and chopped into small chunks

1/4 cup chopped fresh Italian parsley leaves

Combine the broth and lentils in a small saucepan and bring to a boil. Lower the heat to medium-low, cover, and simmer for 25 minutes. Add carrots and cook until the lentils are tender but still retain their shape, 5 to 10 minutes more. Drain any remaining liquid and allow to cool to room temperature.

Meanwhile, bring a large pot of water to a boil. Add the macaroni and cook for 1 minute fewer than it says on the package directions. Drain, toss with 1 tablespoon of the extra virgin olive oil, and allow to cool.

In a large bowl, whisk together the remaining 3 tablespoons of oil, the vinegar, oregano, mustard, salt and pepper. Add the pasta, lentils and carrots, artichoke hearts, tomatoes, and parsley and toss to combine.

This salad will keep in an airtight container in the refrigerator for up to 4 days. Stir well and add a splash of vinegar before serving if desired, as the acidity tends to fade over time.

Serving size: 1-1/2 cups; 360 calories; 11g total fat; 15g protein; 55g carbs; 12g fiber; 0mg cholesterol. Excellent source of: fiber, iron, manganese, protein, vitamin A, vitamin K

Theme: Green Eating!

Every Sunday @ Kahakai Kitchen

Superfood Stuffed Peppers

Warning: I'm feeling chatty today. We're cooking with ancient grains over at I Heart Cooking Clubs this week and I'm quite excited about it! There are endless products out there when it comes to ancient grains, but I'd like to tell you about some of my favorites. 

I love Costco for many reasons. This Quinoa & Brown Rice with Garlic is one reason why. Healthy and organic grains in a microwaveable pouch? Seriously? Cut the top off and place in the microwave for 90 seconds and you have one of the tastiest side dishes ever. Truly. I buy two boxes of this every single time I go. 

 

We love this Quinoa & Brown Rice mix served with just about anything, but namely this Ancient Grain Encrusted Cod that I buy from the Schwan man.  A piece of Ancient Grain Encrusted Cod with a little of this Quinoa & Brown Rice mix and a green veggie and you are all set for one tasty (and extremely easy) dinner. This meal is my best friend on days I work. We eat this combo at least once a week!

Ancient grains add great flavor and texture when incorporated into a dish. For example, I like to mix quinoa, amaranth, chia, and millet into my homemade granola. Another way to introduce ancient grains to your family is to use them in place of rice, in a filling such as this, for these Superfood Stuffed Peppers.  

In this recipe, quinoa is added to ground chicken in place of rice. Adding quinoa is a great way to up the nutrition content without anyone noticing. These Superfood Stuffed Peppers are packed with lots of protein from the chicken and the quinoa. They are also loaded with veggies: carrot, spinach, zucchini, tomatoes, and peppers. 

 

This is something I rarely mention, but I am a careful shopper. Now by no means am I a frugal shopper, but I do pay attention to prices and cut costs where I can. This recipe just happens to be a perfect example. The recipe calls for 8 red peppers. Red peppers are $1.79 each so that's a whopping $14.32 just for the base of the recipe. No matter your financial situation, no one should spend money like that. To remedy this I decided to halve the recipe in two different ways. First by buying only 4 peppers and next by cutting them in half lengthwise so that each pepper serves 2. Four whole peppers for a total of 8 halves is more than enough for 5 people.  In addition, the halved peppers are prettier, display the filling better for the blog, and are much easier to eat. Next, I only bought 1 red pepper at the hefty price of $1.79 each and then opted to sub in 1 yellow pepper and 2 green peppers at $.99 each. Not only were these substitutions more economical, but they are also more colorful and therefore nicer to present and photograph.

Another way I cut the cost on this recipe was to substitute ground chicken in place of the ground turkey. It's not that I don't like ground turkey, but rather that ground turkey has skyrocketed in price. In years past ground turkey was the same price as ground chicken, hovering around $3.99/lb. In the past few years, ground turkey has gone up in price dramatically, at the hefty price of  $5.99/lb or even $6.99/lb. It seems rather silly to pay almost double for ground turkey when you can pay $3.99/lb for ground chicken. For this reason I almost always substitute ground chicken for ground turkey. Total savings for both of these changes resulted in saving $10 in peppers and $3 in meat, making this meal much more affordable, without sacrificing anything in the flavor category or the overall color and appeal of the dish. This means more money in the food budget for those higher end products!

I made a few changes to Ellie's recipe. First, I never make stuffed peppers without parboiling the peppers for at least minute. This helps to soften up the peppers and improve the overall quality of the dish. Secondly, I added garlic.You can hardly make a recipe like this without garlic! Lastly, I had some tomatoes to use up and added them to the sauce. I also sprinkled about a tablespoon of  Parmesan cheese on top of each pepper half because you simply cannot have stuffed peppers without cheese. These peppers were really fresh and delicious and I felt good about serving them because they are packed with lots of super ingredients.  Bonus: they keep well and are even better the next day! Yum!

Superfood Stuffed Peppers

Adapted from You Have It Made

by Ellie Krieger

Makes 4 servings

4 medium bell peppers*

1/2 pound lean ground chicken*

half of a (14.5 oz) can diced tomatoes, strained-juice reserved

5 oz.frozen chopped spinach, thawed & squeezed of all liquid

1/2 cup cooked quinoa

1/2 medium zucchini, finely diced

1 small carrot, finely diced

1 clove garlic, grated

2 tablespoons chopped fresh Italian parsley leaves

1-1/2 teaspoons dried oregano, divided

salt & pepper, to taste

red pepper flakes, to taste

1 (15 oz) can tomato sauce

Optional: Parmesan cheese 

Notes: I halved this recipe using 4 varying colors of peppers. I also subbed chicken for turkey because it was lower in cost, but feel free to use either. I also added garlic to the filling and fresh tomatoes to the sauce.  The original recipe didn't call for cheese, but I sprinkled about a tablespoon of Parmesan cheese on each half.

Preheat the oven to 375F. Cut the peppers in half lengthwise and remove the core, ribs, and seeds.  Parboil them for 1 - 2 minutes to soften.

Place the chicken, 1/2 the 14.5 oz can of tomatoes (reserving the rest and the juice for the sauce below), spinach, quinoa, zucchini, carrot, garlic, parsley, 1 teaspoon oregano, salt, pepper, and red pepper flakes and mix with a wooden spoon until just combined.

Pack the turkey mixture into the peppers, then place them face up, into a large casserole dish or a Dutch oven with a lid. You will want to bake them covered.

In a small bowl, combine the reserved tomatoes and tomato liquid with the tomato sauce, remaining 1/2 teaspoon oregano, and salt and pepper. Pour the tomato sauce over the top and sides of the peppers, cover, and bake until the peppers are tender but retain their shape, about 90 minutes.  Serve the peppers with their sauce.

Ellie Krieger's White Chili

Winter calls for big steaming bowls of chili and this white chili does not disappoint. This isn't your classic version of white chili. Not at all!  This is a rather feisty bowl of white chili. Poblanos, jalapeno, and spicy cayenne pepper deliver heat to ground chicken, beans, and hominy. The result is a hearty bowl of chili with a fiery kick that will completely bowl you over!

In addition to packing heat, this chili also contains a delicious but underutilized ingredient: hominy. Having never tried hominy, I can only tell you that I've clearly been missing out! Hominy is SO good! It has the most lovely and intense corn fragrance that I find incredibly appealing. The hominy itself is big and puffy, which is not only pleasing to the eye, but also to the palate. As far as I'm concerned, hominy is the star of this chili! In fact, I will be adding hominy to all my chili from now on, without question.

 

If winter has you craving a big bowl of chili, I highly suggest making this version. It is right up there at the very top of the list!

White Chili

Recipe adapted from Food Network

by Ellie Krieger

Serves 6

2 tablespoons canola oil

1 medium onion, diced

2 stalks celery, minced

2 medium poblano peppers, seeded & diced

1 jalapeno pepper, seeded & diced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 pound ground chicken

2 (15.5 oz) cans white beans, drained & rinsed

4 cups chicken broth

3/4 teaspoon dried oregano

1 (15.5 oz.) can hominy, drained & rinsed

salt & pepper, to taste

Toppings: Greek-style yogurt, chopped cilantro, lime wedges

Heat the oil in a large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, jalapeno, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.  Add the garlic, cumin, coriander, and cayenne and cook, stirring until fragrant, about 30 seconds. 

Add the ground chicken and cook, breaking up the meat with a spoon, until the meat is no longer pink, about 2 minutes. Add the white beans, broth and oregano.  Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer.  Ladle into individual bowls and top each serving with a spoon of yogurt, cilantro and a lime wedge.

Every Sunday @ Kahakai  Kitchen

Theme: Bowled Over!

Ellie Krieger's Herbed Salmon and Orzo Casserole with Feta

Ellie Krieger's latest cookbook, You Have It Made, is a treasure trove of make ahead recipes designed to help you get through those busy weekdays in a healthy way. When reading through the book, I noticed that Ellie mentions this recipe for Herbed Salmon and Orzo Casserole with Feta and acknowledges it as one of her personal favorites. Once I read her high praise I knew I had to try this recipe.

Tender chunks of salmon surrounded by satisfying whole-grain orzo and salty bites of feta cheese made fresh, and rather herbaceous, by the addition of fresh dill and parsley, lemon juice, spinach and tomatoes. Make one ahead on the weekend, place it in the fridge or the freezer, and then on those busy weeknights just remove it and pop it in the oven. You'll be so glad to have this eye-pleasing casserole that hits the spot without weighing you down, leaving you with plenty of energy to get through your busy week!

Herbed Salmon and Orzo Casserole with Feta

Adapted from You've Got It Made

by Ellie Krieger

Serves 6

2 tablespoons olive oil

2 large scallions, chopped

1-1/2 cups whole-grain orzo pasta

2 cups fish stock or water

1 pint cherry tomatoes, halved*

2 cups lightly packed spinach leaves, chopped

1/4 cup finely chopped fresh Italian parsley leaves

2 tablespoons chopped fresh dill

2 tablespoons fresh lemon juice

2 pounds skinless salmon fillet, cut into 1/2 chunks

1 cup crumbled feta cheese

salt and pepper, to taste

Note: I used vacuum-packed sun-dried tomatoes in place of cherry tomatoes 

Heat the oil in a large, deep ovenproof skillet over medium heat. Add the scallions, and cook, stirring, until they are softened, 2 minutes. Add the orzo and cook, stirring for 2 minutes more.  Add the stock and bring to a boil, then reduce the heat to medium low, cover, and simmer until the orzo is about halfway cooked, 5 minutes.

Stir in the tomatoes, spinach, parsley, dill, lemon juice, salt, and pepper and cook until the spinach is wilted, 1 to 2 minutes.  Gently stir in the fish, cover, and cook, stirring once or twice, until the fish is cooked on the outside but still a bit translucent inside, 4 to 5 minutes. The mixture may be refrigerated or frozen at this stage.

To continue, preheat the oven to 450F. Sprinkle the feta over the top of the skillet, then place in the oven until the feta is lightly browned and melted, 8 to 10 minutes.

From the refrigerator:   Transfer to a 9x13 pan or two 8x8 ovenproof dishes. Refrigerate up to 2 days. When ready to serve, allow to sit at room temperature as the oven preheats to 375F. Bake, covered with foil, for 20 minutes, then uncover and bake for 10 to 15 minutes more.

From the freezer:  Transfer mixture to a 9x13 pan or two 8x8 ovenproof dishes. Chill in refrigerator for 30 minutes. Then sprinkle the feta on top, cover with airtight lid or plastic wrap and then foil, and freeze up to 3 months. Thaw in refrigerator for 18 to 24 hours then heat according to the "refrigerator" directions above. Cook in oven at 375F for 35 minutes, then remove foil and cook for 15 to 20 minutes more, until heated through.

Serving Size: About 1-1/2 cups; Calories: 460; Total Fat 17g; Protein: 40g; Carb: 30g; Fiber: 4g; Cholesterol: 95mg; Sodium: 550mg

 

Theme: Oodles of Noodles!

Ellie Krieger's Layered Farro Salad with Kale, Feta, and Grapes

Winter Storm Jonas brought a good eight to ten inches of snow to central Kentucky, shutting down the schools for pretty much the whole week. We weren't quite getting the hang of this go-to-school-and-work-all-week business, so this was a good thing. Within 5 minutes of the first snowflake we were right back to our regular holiday schedule of pajama wearing, indulging in comfort food, and watching back-to-back episodes of our favorite show. We are getting pretty good at hibernating.

The odds of going back to school Monday are about 50/50 right now, but we will definitely be back to school by Tuesday. This transition will be a real struggle, so preparation is needed. Therefore, today will consist of things like wearing pants that button, combing our hair, and practicing basic conversation skills.

Getting your head in the game is a little easier when you know you have something delicious packed in your lunch.  For this reason, I'm loving Ellie Krieger's newest cookbook, You Have It Made. It is filled with healthy and delicious make-ahead meals, like this pretty Layered Farro Salad with Kale, Feta, and Grapes served up and made in easy-to-grab mason jars.

Farro is an ancient grain that is high in fiber and protein.  In years past it was rather hard to find, but I located some in the rice section of my local supermarket.  You cook farro much like rice, by bringing it to a boil with water and then covering and simmering for about 20 minutes. Easy peasy. Of course, if you wanted to substitute the farro for another grain, such as wild rice, feel free to do so.  Next, the kale is sliced and mixed with some diced red onion and a lemony vinaigrette that is rather fresh and delicious. Grab some walnuts, slice some red grapes, and get out the feta cheese.

You are now ready to build a beautiful and nutritious salad.  Serve it layered in a bowl or in some mason jars, you can't go wrong either way! I loved the combination of the hearty farro, the lemony fresh kale, the tangy and salty feta, the sweet burst of the grapes and the crunch of the walnuts. This salad hits all your taste buds and also delivers in the texture department. It is light but manages to be extremely satisfying at the same time. I would definitely make this again!

Layered Farro Salad with Kale, Feta, and Grapes

Adapted from You Have It Made

by Ellie Krieger

Makes 6 - 500ml jars or

Serves 8 in a bowl

1 cup farro

1-1/4 walnut pieces*

1/4 cup extra virgin olive oil

3 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups shredded kale leaves

1/2 cup finely diced red onion

1/4 cup finely chopped parsley leaves

1-1/4 crumbled feta cheese

2 cups quartered red or black grapes

Notes: I used a bag of candied glazed walnuts in lieu of toasting regular walnuts.

Cook the farro according to the directions on the package.  Drain well, then place in the refrigerator to cool completely.

Toast the walnuts in a dry skillet over medium high heat, stirring frequently, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool, then chop.

In a small bowl, whisk together the oil, lemon juice, salt, and pepper. Place the kale in a medium bowl, add half of the dressing, and toss to combine. Add the onion, parsley, and remaining dressing to the farro and toss to combine.

To assemble the salad, place the farro in the bottom of a large glass bowl, patting down slightly. Add the kale on top. Sprinkle with the feta cheese. Then layer with the grapes and finally the walnuts. Alternatively, make individual salads by layering the ingredients in wide-mouthed (500 ml) jars.

The salad will keep in the refrigerator, covered tightly, for up to 3 days.

Serving Size: 1-1/4 cups; Calories: 370; Total Fat: 24g; Sat Fat: 5.6g; Protein: 11g; Carb: 30g; Fiber: 5g; Cholesterol20mg; Sodium: 300mg

Theme: You Have It Made!