Tuesday, May 27, 2014

Crazy Delicious Farro and French Lentils with Parmesan

This is an incredibly simple, flavorful, and satisfying dish. You can throw it together in just a minute and after that, it only takes about 30-40 minutes total, largely unattended. I made this for the first time a few weeks ago and have made it weekly since then because it's so tasty, filling, and easy to whip-up while my lil' one is napping. 
The ratio is 2:1 water to dried goods and you don't need any spices, although you can certainly play around with them in this dish. Garnish with a little parsley and grated Parmesan and, presto, your nourishing and delicious dinner is served!

Farro and French Lentils with Parmesan
1/2 cup dried 10 minute/quick cooking farro (I like the one from Trader Joe's best)
1/2 cup dried french lentils (picked over for stones)
1 generous teaspoon kosher salt, to taste
freshly ground pepper
2 cups water
1 Tablespoon olive oil

Toss everything into a medium saucepan and bring to a boil over high heat. Cover and reduce to a simmer for about 12-15 minutes. They should be just short of al dente before you cut off the heat.

*NOTE: I've found that the farro doesn't get too mushy with this method, even though it's meant to cook up in just 10 minutes. I've been using the Trader Joe's quick cooking farro so other farro brands may work out better if cooked separately.

Remove the pot from the heat and let it sit covered for another 10 minutes. The grains and lentils will absorb any remaining liquid and soften during this time. 

Toss with a fork and garnish with parsley and Parmesan cheese. Serve alone or tossed in a Spinach Salad with Orange Zest, Sunflower Seeds and Dried Cranberries.

Here's that lil' one I mentioned earlier in her Tye Dye Mary hat from Nashville. 

Thanks, Peggy and Craig!!!!

Friday, May 9, 2014

Spinach Salad with Orange Zest, Sunflower Seeds and Dried Cranberries

Hey Y'all. 

Long time no post. We recently moved and have taken a few trips to Nashville to visit the grandparents, so life has been super hectic lately. Freya will be four months old in just two-days and I am astounded by how much she's changed and grown already. She's begun to roll over like a champ and is making so many noises (her screeching is amazing!). She's my little pterodactyl and being her mother is a constant joy. 

In an effort to cleanse a bit for the summer, get ready to chase the little one once she starts crawling, and work on this crazy sugar addiction of mine, I'm trying to blog more healthy dishes these days. This whole baking cookies every week thing just ain't gonna fly no more. So here's a lovely, fragrant, easy salad for you...

It's versatile and tastes wonderful with a few heaping spoonfuls of al dente cooked farro and lentils (recipe forthcoming), which wilt it a bit and give it great texture and lots of protein. It's great on it's own too though.

Spinach Salad with Orange Zest, Sunflower Seeds and Dried Cranberries 
roughly 6 cups baby spinach
2 Tablespoons sunflower seeds, raw and unsalted
1/4 cup (or handful) dried cranberries
1/4 red onion, thinly sliced
1 carrot, thinly sliced
2 celery stalks, thinly sliced
1 scant Tablespoon olive oil
2 teaspoons balsamic vinegar
zest of an orange
salt and pepper to taste

Toss everything together and enjoy!

Here's the pterodactyl...