Persian Brown Rice and Cashew Salad

As promised, here is the grain salad I mentioned in yesterday's post: an easy brown rice salad.

I love rice salads, in large part thanks to my mother who has several in her repertoire. The cooked grains soak up so much flavor--whatever the dressing you choose, the results will be delicious (for days). It's a an excellent side dish, but with the addition of cashews, it can also take the lead as a light entree or lunch.

The ingredients in this particular salad are all familar, but the sum total  is decidedly exotic. I love the way cinnamon, in particular, can surprise and delight when used in savory dishes. Here it works with fresh lime--both the juice and the zest-- to imbue the rice with tremendous flavor. Green onions and mint add color and freshness; cashews a buttery crunch. 

Have a wonderful weekend! Hope the weather is as glorious where you are as it is here.

Persian Brown Rice and Cashew Salad

Makes 6 to 8 side-dish servings

1-1/2 tsp    ground cinnamon       

1/4 tsp fine sea salt     

2 tsp    finely grated lime zest 

3 tbsp  freshly squeezed lime juice    

3 tbsp  extra virgin olive oil    

1 tbsp  liquid honey or brown rice syrup        

3 cups   cooked brown basmati rice or other long-grain brown rice, cooled   

1/2 cup            chopped pitted dates  

3/4 cup            thinly sliced green onions       

3/4 cup            packed fresh mint leaves, chopped    

1/2 cup            lightly salted roasted cashews, coarsely chopped       

1.         In a small bowl, whisk together cinnamon, salt, lime zest, lime juice, oil and honey.

2.         In a large bowl, combine rice and dates. Add dressing and gently toss to coat. Cover and refrigerate for at least 30 minutes, until chilled, or for up to 24 hours. Just before serving, add green onions, mint and cashews, gently tossing to combine.

Whole Grains Cooking Guide

The rain is gone, the sun is out, and spring is here in all of its blooming glory. I’ve taken my laptop outside to work on some editing, but it’s time to take a break and think about dinner. 

Kevin is off to a dinner meeting this evening, so my thoughts are leaning towards a whole grain salad that I can savor tonight, as well as some lunches for the days ahead. I’ll post the outcome tomorrow. In the meantime, I thought I’d share the whole grains cooking guide I developed for my new book, 5 Simple Steps to Healthy Cooking.

Whole grains make a perfect side dish, any time, any season. Convenient, inexpensive and incredibly delicious, they are rich in carbohydrates, the body’s main fuel supply, as well as vitamins, minerals, fiber, antioxidants and phytonutrients. Add dried or fresh herbs, spices, nuts, seeds, cheeses or vegetables — the possibilities are almost endless.

But don’t think of whole grains as merely side-dish fare. As it gets warmer, they are perfect for making hearty salads with little effort and lots of flavor (just pair with your favorite dressing, toss in herbs, vegetables, you name it). 

They are terrific for main dishes, too, as a satisfying foundation for meatless main dishes or to stretch a small amount of meat, fish or poultry. And when it comes to breakfast, options abound. Prepare any of the grains the night before, let cool, cover and refrigerate, then warm the next morning for an oh-so-satisfying breakfast in minutes. Top with the milk of your choice, yogurt, fresh fruit or a drizzle of maple syrup. Enjoy!

Cooking Directions

1.         Combine grains and water in a medium saucepan. If desired, add 1/2 tsp (2 mL) fine sea salt. Cover and bring to a boil over high heat. Reduce heat and simmer for the specified cooking time.

2.         Remove the lid and test the grains for tenderness. If more cooking is needed, recover and cook for 5 to 10 minutes, adding up to 1/4 cup (60 mL) water if all the liquid has been absorbed.

3.         Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Exceptions

*          Buckwheat groats: Prepare as directed, but bring water to a boil before adding the groats. Return to a boil. Reduce heat and simmer for the specified cooking time.

*          Bulgur: Bulgur can also be soaked, rather than cooked, for use in salads and other preparations. Place bulgur in a large bowl and cover with an equal amount of boiling water. Let stand for about 30 minutes or until water is absorbed. Fluff bulgur with a fork.

*          Farro: Prepare as directed, but drain the excess water when farro is tender. Use immediately (no need to let stand).

Here's kitty, trying to get in on the outdoor photo shoot!

Koshari (Egyptian Chili)

Ready for an introduction to your new favorite go-to recipe?

Meet koshari.

Koshari is to Egyptians what chili is to Americans. Made of lentils, rice, tomato sauce and a kick of spice, it is a fast-food staple offered by street vendors in cities such as Cairo. And what a great fast food: combining lentils with brown rice creates a complete protein, perfect for hours of energy.

I started making this dish back in my single years; it was so inexpensive, convenient, nutritious and delicious, I would make a big batch at least once a month. I'd typically cook the lentils and rice ahead of time and store in the refrigerator, then boil the macaroni the night of assembly.

You can use any kind of lentils; red lentils are great because they cook in so little time and, since they break down, they become one with the tomato sauce. Then again, I love the distinct, meaty bite of brown, black and green lentils. As for the macaroni: regular, multi-grain, gluten free, the choice is yours. And no need to stick to brown rice for the grain; quinoa is fantastic, or any other cooked grain that suits your fancy. You get the idea: just as variations of chili are endless, so too are versions of koshari. Tweak to your heart’s content to make this basic recipe your own.

Much of the personalization comes from the toppings. Fresh herbs such as parsley, mint or cilantro are traditional toppings; the fresh flavor wakes up all of the other elements of the dish (and adds gorgeous eye appeal). A crumble of tangy white cheese called gibna beida is similarly common; feta cheese and Mexican cotija are very similar, or you can do as I do above and use soft goat cheese.

As you can likely imagine, leftover koshari is even better on day two. And three.

Want to make this dish extra-easy? Umm, yes please!

Use canned lentils and frozen brown rice. Canned lentils are not always available (darn it!) but you are most likely to find them at whole food and natural food grocery stores, or in the healthy food section of the grocery store; amazon sells them, too, if you're willing to commit to multiple cans (do it!). As for frozen brown rice: it is sold at many grocery stores, right there in the frozen foods sections (a mere dollar for a 12-oz bag (which is 3 cups) at my local supermarket). Both are super-convenient options when you're starving and pooped at the end of the day.

Koshari

Makes 6 servings

1 cup   dried brown lentils, rinsed      

2 cups  water   

1 cup   whole wheat macaroni            

3 cups  cooked long-grain brown rice

1 tbsp  ground cumin  

1/4 tsp cayenne pepper           

1          jar (26 oz) reduced-sodium chunky marinara sauce  1

Suggested Accompaniments

            Chopped fresh mint

            Chopped fresh parsley

            Crumbled feta cheese

1.         In a large saucepan, combine lentils and 2 cups water. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 40 to 45 minutes or until very tender.

2.         Meanwhile, in a large pot of boiling water, cook macaroni until al dente. Drain and add to lentils.

3.         Stir in rice, cumin, cayenne and marinara sauce; simmer, stirring occasionally, for 10 minutes.

4.         Serve in bowls, with any of the suggested accompaniments, as desired.

Sweet Potato Bisque with West Indian Spices

I would not have guessed that I would be longing for a bowl of soup today; the temperature has been pushing 90 since the weekend and the humidity has been Texas with a capital T.

But the wind was gusting last night, and the windshield sported a few sprinkles as Nick and I drove home from soccer practice. By 8 am this morning it was pouring rain and, as I sit here typing, the weather outside is 57 degrees; by Nacogdoches standards, it's downright wintry. By late morning, I was snuggled in a blanket at my computer, finishing my third cup of Darjeeling (or was it the 4th? 5th?) and coming to the realization that I was still cold...and starving.

I rooted around the pantry and decided soup was in order. The sweet potatoes sitting in their basket inspired me (scratch that: the wrinkling skins of the sweet potatoes reminded me that they would be putrid in another week if left languishing), and when I noticed the can of lite coconut milk on the shelf, I knew exactly what I would make. A creamy, West Indies soup to both fill and perk me up.

I'm in a bit of a post-book-deadline funk: after longing for the manuscript to be finished, it finally is, and rather than elated, I feel deflated. Tea and this lovely sweet potato soup have made all the difference. Plus, I just checked out the new PD James mystery from the library, so I plan to indulge myself in British bliss later this evening. Cheerio!

I wasn't joking around when I said that this soup is made me feel better. Sweet potatoes are rich in vitamin B9 (folate), which is an essential support for the brain’s ability to produce the neurotransmitters that regulate mood, as well as other vital bodily functions.

If you're not keeping a can or two of light coconut milk in your pantry, do! It is so simple to throw together a quick curry or soup with other bits and pieces from the refrigerator, freezer or pantry.

Sweet Potato Bisque with West Indian Spices

As an avowed lover of all things sweet potato, I am unabashedly beholden to this soup. It has just the right balance of sweet, savory and spicy.

Makes 6 servings

Food processor, blender or immersion blender

2 lbs     sweet potatoes, peeled and shredded 

2 tsp          mild curry powder      

1 tsp    finely grated lime zest 

1/2 tsp ground allspice           

4 cups  reduced-sodium ready-to-use chicken or vegetable broth     

1 cup   light coconut milk       

1 tbsp  freshly squeezed lime juice    

1/4 tsp cayenne pepper

1.         In a large saucepan, combine sweet potatoes, curry powder, lime zest, allspice and broth. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until sweet potatoes are very soft.

2.         Working in batches, transfer soup to food processor (or use immersion blender in pot) and purée until smooth. Return soup to pan (if necessary) and whisk in coconut milk and lime juice. Warm over medium heat, stirring, for 1 minute.

3.         Serve soup sprinkled with cayenne.

Tip

*          When puréeing the soup in a food processor or blender, fill the bowl no more than halfway full at a time.

Storage Tip

*          Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

Quinoa Flour Banana Bread (gluten free)

Shhh. This banana bread is made with quinoa flour.

I'm happy to let you in on the secret, but it is hush-hush at our household. My lovely husband Kevin is all for whole wheat flour (in moderation) and quinoa (as a side dish), but he is wary of what some would call "alternative" flours (he simply dubs them my "weird ingredients').

I sympathize. We grew up in very different worlds (Arkansas for him; California for me), and while he has come around to my way of eating in many respects, I have budged little on the Southern food front save for cakes, gumbo, and hushpuppies (my father-in-law makes the lightest, tastiest version of the latter). I suspect he fears that if he gives me too much leeway on the health food front, I might start worshiping seitan.

Rather than unnerve him on his first day back to work following spring break, I am keeping the quinoa flour-ness of my quick bread on the lowdown. I promise to enlighten him, when he's on the last slice. Given that he had a slice for breakfast and also packed a piece for a snack, it won't be long.

 

I love the crusty ends of quick breads. I may make my next batch in my husband's brownie edge pan to maximize the crunchy edges. I'll keep you posted. 

Note that this bread does not rise as high as wheat flour banana bread.Yet the texture is still light and tender. Quinoa flour--which is naturally gluten free-- lends a delectable nuttiness to baked goods; I especially love it in combination with banana.

Banana Quinoa Bread

This otherwise humble bread  is a most delicious example of a true comfort food. It’s the perfect use for bananas that are past their prime for eating out of hand.

Makes 12 slices

Preheat oven to 350°F (180°C)

8- by 4-inch (20 by 10 cm) glass or ceramic loaf pan, sprayed with nonstick cooking spray

1-1/3 cups        quinoa flour     325 mL

2 tsp    gluten-free baking powder (regular if you are not following GF diet)     10 mL

1/2 tsp fine sea salt     2 mL

1/2 tsp ground cinnamon        2 mL

1/2 tsp ground nutmeg            2 mL

1          large egg          1

1 cup   mashed ripe bananas (the blacker the skin, the better--and naturally sweeter!)   250 mL

1 cup   plain yogurt     250 mL

1/2 cup            sucanat or packed light brown sugar           125 mL

1/4 cup            unrefined virgin coconut oil, warmed, or unsalted butter, melted     60 mL

1/2 cup            chopped walnuts or pecans, toasted (optional)           125 mL

1.         In a large bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon.

2.         In a medium bowl, whisk together egg, bananas, yogurt, sucanat and oil until blended.

3.         Add the banana mixture into the flour mixture and stir until just blended. Gently mix in walnuts, if using.

4.         Spread batter evenly in prepared pan.

5.         Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool.

Storage Tip

*          Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing bread, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.

Sunny Lemon Layer Cake

Martine, my wonderful publicist at Robert Rose books, sent me great news the other day: one of my favorite recipes from my Piece of Cake book is featured on Oprah.com! Yippee whahoo! Here's the link: Sunny Lemon Cake

This is a splurge-worthy cake, wonderful for spring and summer. I've given some other suggestions below for giving the cake a more "enlightened" profile. I have made the cake with all of these variations with great success.

I wouldn't recommend making additional changes; if you start to vary quantities (i.e., of sugar, flour, fat), the cake will be greatly compromised. As in, "Wow, this tastes just like a lemon brick!" For example, I call for half butter (for flavor), half shortening (for airiness and height) in the cake layers; if you use all butter, the layers will not rise as high.

I get annoyed when people go to far with the "baking is a a science, you can never make changes!" That's a silly overstatement; we would never have baking innovations if that were the case. Nevertheless, changes must be made with caution and care and may require several rounds of trial and error before having that "Eureka!" moment.

So save the cake for an occasion where you are ready to splurge and enjoy every delicious bite!

Sunny Lemon Cake

From Piece of Cake! by Camilla V. Saulsbury © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Bright and tangy, this is my idea of the perfect layer cake. You may think its tart-sweet flavor is for adults, but you'll be surprised: children adore it too. Although good all year, it seems to be the perfect dessert to celebrate the start of summer (some first-of-the-season berries make a gorgeous crown).

• 2 cups all-purpose flour (or whole wheat pastry flour)
• 2 cups granulated sugar(or evaporated cane juice)
• 2 tsp. baking powder
• 1 tsp. salt
• 3 large eggs, at room temperature
• 1 cup buttermilk
• 1⁄2 cup (1 stick) unsalted butter, softened (see my note below)
• 1⁄2 cup vegetable shortening (preferably Spectrum brand)
• 2 tsp. finely grated lemon zest
• 1⁄4 cup freshly squeezed lemon juice
• 1⁄4 cup lemon-lime or lime soda (I use Hansen's Natural Cane Soda)
• 1 tsp. vanilla extract
• Fresh Lemon Frosting (see below)

Preheat oven to 350°F.

In a large bowl, whisk together flour, sugar, baking powder and salt.

Add eggs, buttermilk, butter, shortening, lemon zest and lemon juice to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes. Add lemon-lime soda and vanilla; beat on low speed for 15 to 30 seconds, until just blended.

Spread batter evenly in prepared pans, dividing equally.

Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around edge of pans, then invert cakes onto rack to cool completely.

Place one cake layer, flat side up, on a cake plate or platter. Spread 3⁄4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. Refrigerate for 1 hour before serving.

Butter Note: This is a one-bowl cake, which means the butter and sugar are not creamed separately from the remaining ingredients--they are all combined in one fell swoop. That means it is extra-important to make sure your butter is really softened; otherwise, the butter will not be completely incorporated into the butter.
How soft? You should be able to drag your finger through the butter with ease (yet it should not be melting). To speed up the process, grate the butter using the large holes of a cheese grater. Even rock hard butter will be soft in about 5 minutes!

Fresh Lemon Frosting

• 6 oz brick-style cream cheese, softened (3/4 of an 8-oz brick)
• 1 cup unsalted butter, softened
• 4 cups confectioners' sugar (or natural cane confectioners' sugar)
• 1 Tbsp. finely grated lemon zest
• 1⁄2 cup freshly squeezed lemon juice

In a large bowl, using an electric mixer on high speed, beat cream cheese and butter until creamy. Gradually add confectioners’ sugar, beating on low speed until blended. Scrape down bowl with a spatula. Add lemon zest and lemon juice; beat on high speed for 1 to 2 minutes or until fluffy. Cover and refrigerate for 30 to 45 minutes or until firm enough to spread.