Yield: 4 servings (about 3/4 cup each) This hot breakfast cereal combines whole grains, fruit and nuts for a satisfying start to the day. Cooking wheat berries takes a little time, so make them ahead and freeze them. Just thaw the wheat berries in the refrigerator overnight. Ingredients: 1 1/4 cups old-fashioned rolled oats 1/2 cup raisins 2 cups nonfat milk […]
Author Archive | Kristen Desmond
Spiced Pumpkin, Lentil, and Goat Cheese Salad
Yield: 6 servings You will start eating this salad with your eyes and won’t finish until your plate is wiped clean. I used butternut squash, and it only took 20 minutes to roast until tender. Roasting time depends on how large you cut your pieces of squash, so check frequently. Whatever you do, don’t skip […]
Honey-Roasted Pears with Greek Yogurt
Yield: 4 servings (1/2 pear each) The tangy Greek yogurt is a nice balance to the sweet roasted pears. The honey and walnuts just seal the deal on this tasty dessert. Ingredients: 1 bunch fresh thyme sprigs 2 ripe but firm Bartlett pears, halved and cored 2 tablespoons honey 1/4 cup walnuts, chopped and toasted 1/2 cup fat free […]
Apple Oven Cake
Yield: 6 servings This tasty little “oven cake” is a lot like an apple dutch pancake – more “egg-y” than “cake-y.” It comes together quickly and makes for a delightful breakfast (or dessert!) served with a dollop of fat free Greek yogurt. Ingredients: 3 tablespoons butter 1/4 cup maple syrup 1/8 tsp cinnamon 1 sweet apple, such as Fuji, peeled, cored and […]
Boost Your Immunity + African Curried Coconut Soup
With cold and flu season upon us, we do what we can to keep the fevers and sniffles at bay. No doubt, diet helps. There are a lot of experts out there (I am not one of them) and they all tend to agree that protein, zinc, healthy fats, and Vitamins A, C, and E play a key role in building […]
Gluten-Free Grains
COOKING WITH GLUTEN-FREE GRAINS Whole grains have a shelf life – store them in the refrigerator. Should smell sweet, if at all. Rinse most (not all) whole grains in cold water. Dry them by stirring them in a saucepan over moderately low heat. Toast them until fragrant. This enhances their nutty flavor and speeds cooking […]
African Curried Coconut Soup
Yield: 4 servings This dish comes together quickly, especially if you use leftover rice. To make it even more substantial, add a cooked, chopped chicken breast (or two) in Step 4. Adjust the peppers and spices to suit your own taste. Ingredients: 2 tablespoons vegetable oil (I use coconut oil) 1 medium onion (about 6 ounces), chopped 1 […]
Irish Soda Bread
Yield: One 8-inch oval loaf With the whole grains, golden raisins, and caraway seeds, this hearty bread is both savory and sweet. It makes a nice addition to dinner or breakfast. Ingredients: 1 ½ cups whole wheat four ¾ cup flour 1 tablespoon brown sugar 2 teaspoons caraway seeds 1 teaspoon baking soda ½ teaspoon salt 2 […]
Roasted Grapes
Yield: 1 cup Roasting grapes gives them an almost creamy texture and intensifies their sweetness. Use them as a topping for salad, as an addition to a cheese platter, or as a topping for roasted pork. By the way, white peppercorns ripen fully on the vine before they are picked, which gives them less heat and […]
White Bean Stew
Yield: 4 servings This “stew” comes together in minutes. If you add a rind of Parmesan cheese to the pot in Step 2, it will add a lovely depth of flavor found in more time-consuming soups. Feel free to substitute spinach for baby arugula. Enjoy! Ingredients: 2 teaspoons minced garlic ¼ cup olive oil 1 14.5-ounce can diced […]