Grain Waves

"Ancient grains, farro and quinoa, are riding  a wave of popularity thanks to their high nutrient content"

-Julie Biuso

Quinoa, a small nutritious seed which has been cultivated in the Andes since at least 3000C, was referred to as the 'Mother grain' by the Incas and revered fo its nutritional value. Quinoa can survive high altitudes, low rainfall, hot sun, sub-freezing temperatures and a mixture of inferior soils.

Quinoa has a mild nutty wheaty flavour and can be toasted first in a dry frying pan to enhance these characteristics. It's good as absorbing dressings, spices and assertive flavourings and works well in salads and stuffings for vegetables.

Lamb Stuffed Potatoes

Chickpea Patties with Cucumber-Yogurt Sauce

These Indian spiced chickpea patties and tangy, bright sauce are a winner with both vegetarians and carnivores.

Ingredients:

2 Slices White Bread (Torn into pieces)
1 Cucumber (Peeled, Halved lengthwise, seeded, and shredded)
Salt & Pepper
1 1/4 Cups Greek Yogurt
6 Scallions (Sliced Thin)
1/4 Cup Chopped Fresh Cilantro
2 Large Eggs
4 Tbsp Olive Oil
1 Tsp Garam Masala
1/8 Teaspoon Cayenne Pepper
2 (16 Ounces) Cans Chickpeas (Drained & Rinsed)
1 Medium Shallot (Minced)

Method:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Process bread in food processor to coarse crumbs. Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Set aside to cool. Meanwhile, toss cucumber and 1/2 teaspoon salt together in colander and let drain for 15 minutes. Stir drained cucumbers, 3/4 cup yogurt, 2 tablespoons scallions, and 1 tablespoon cilantro together in bowl. Season with salt and pepper and set aside.

2. Whisk eggs, 2 tablespoons oil, garam masala, cayenne, and 1/4 teaspoon salt together in bowl. Place beans in large bowl and mash with potato masher until mostly smooth. Stir in bread crumbs, egg mixture, shallot, and remaining yogurt, scallions, and cilantro. Form bean mixture into six 1-inch-thick patties.

3. Heat additional 1 tablespoon oil in large nonstick skillet over medium heat until shimmering. Add half patties and cook until well browned, 4 to 5 minutes per side. Transfer to plate and tent loosely with foil. Repeat with remaining oil and patties. Serve with cucumber-yogurt sauce

Red Velvet Whoopie Pies with Peppermint Filling

Ingredients:

1/2 cup butter, softened

1 Cup Packed Brown Sugar

2 Tbsp Unsweetened Cocoa Powder

1/2 Tsp Baking Soda

1/4 Tsp Salt

1 Egg

1 Tsp Vanilla

2 Cups All- Purpose Flour

1/2 Cup Buttermilk

1 1 Ounce Bottle Red Food Colouring

Method:

1. Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat the 1/2 cup  butter with an electric mixer on a medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda and salt. Beat until combined, scraping bowl occasionally. Beat in the egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in red colouring.

2. Spoon dough from a rounded measuring teaspoon 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 7 to 9 minutes or until edges are set. Cool on cookies sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

3. Spread peppermint and Cream Cheese filling on flat sides of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together.

PEPPERMINT AND CREAM CHEESE FILLING

In a large bowl, combine two 3 ounce packages cream cheese, softened; extract. Beat with an electric mixer on medium-low to medium speed until light and fluffy. Gradually beat in 3 cups powdered sugar. Add milk, 1 teaspoon at time, to make a filling of spreading consistency.

Sun-Dried Tomato and Walnut Loaf

Verona Chickenmeat Balls with Spaghetti

Baklava