Sub Categories in Grains

Category of: Grains

Oatmeal with blueberry compote, hazelnuts and cappuccino foam and winery tapas dining in the Okanagan

May 29, 2014

I go to great length to have oatmeal for breakfast when we travel and it’s a standard breakfast when we are at home. Oatmeal doesn’t have to be boring, to me it isn’t in any event. There are different styles of oatmeal, depending on how they are cut and processed. Instant is out of the question and quick cooking is close second on the never never list. My favourite cuts are the old fashion and... View Article

Rice and Lentils with Asparagus, Snow Peas, Grapes and Candied Hazelnuts

March 26, 2014

Still in the process of submitting lentil recipes for the lentil recipe competition (why not?). This is a lovely vegetarian dinner dish that you can make with any vegetables that are seasonal and beautiful. With spring just around the corner we have beautiful asparagus in the stores now, some baby potatoes, snow peas and crisp radishes. I combined these with the rice and lentils and added sweet grapes and candied hazelnuts for a surprising layer... View Article

Lentil Soup with Barley and Spinach

March 25, 2014

With winter lingering a little longer than I’d like and views of fog over the lake and snow on the mountains are what we see from our expansive windows up here, I am still in the mood for good hearty soups to serve with crusty bread and a crisp green salad for dinner. This lentil soup has been in my repertoire for a while and earned its respected position in my kitchen for its simplicity,... View Article

Quick Rice and Veggies

March 16, 2014

It’s good to be back in my kitchen. I am slowly adjusting to being back and “having” to cook for the two of us after three months of restaurants, markets, cafes, tapas bars, cooking classes and foodie tours. I am going to cook some of the foods we experienced on the trip but for now I want to cook “my” kind of food, simple and vegetarian. My daily style of cooking at home is focused... View Article

Risotto with Butternut Squash

December 6, 2013

Ti’s the season for comforting foods, and a bowl of steamy risotto fits the bill perfectly. Risotto is one of my “go to” foods when I want something special without a lot of fuss. It can be a one pot dinner that does not require an entire market to prepare and if you have a well stocked pantry, (as you should:), you can make a lovely risotto with not much fuss. Risotto is made with... View Article

Risotto with Lobster Mushrooms

December 2, 2013

The last few weeks have been a flurry of activities, culinary and otherwise. A few more cooking classes to squeeze into the schedule, a couple of extra food and wine events to attend and a few more dishes to cook and photograph. I find it hard to extract myself from my culinary activities. With our trip to Europe coming up soon you know how it is, there is so much to get done, think of,... View Article

Roasted cauliflower and couscous with tomatoes, olive oil, lemon and garlic

September 25, 2013

Couscous is a useful grain, lending itself as a base to many vegetables and legumes or good on its own with tomatoes, herbs and lemony-garlicy dressing. Couscous has mediterranean origin,  made from semolina, a product of cracked durum wheat. The type available here is mostly the instant couscous, grains that have been previously steamed and dried. You add the couscous to boiling water to which a little oil and salt have been added, then remove... View Article

Summer Zucchini Stuffed with Risotto and Wild Mushrooms

September 20, 2013

My fridge is overflowing with produce from the market. I can’t help myself when I go to the market and in spite of good intentions (“I am just going to see what they have”) I come back with bags and bags of beautiful seasonal produce. How can I not? I speak with the vendors who grow the produce themselves and then what? Just leave without buying? I don’t think so. And, think of the lovely... View Article

Tali’s Mujadarah – Rice and Lentils with Fried Onion

July 29, 2013

My sister-in-law Tali is visiting from overseas and needless to say I put her to work in the kitchen preparing some of my favourite foods from Israel that she is an expert in making. Tali is a natural cook who knows instinctively what goes with what and how much of this or that to put in the dish. We have been having fun cooking in the kitchen for our group of 7 (vegetarian and non-vegetarians).... View Article

Rice Pudding with Strawberry Rhubarb Sauce

July 25, 2013

Rice pudding is one of those universal dishes you find in almost every cuisine. Flavours may vary but the idea is the same: rice cooked in milk with sugar and various flavourings added. I have made it with anything from vanilla and cinnamon to rose water, orange peel, nutmeg and raisins. I have topped it with fruit syrups, jams, caramelized nuts and coconut. I have cooked it with or without eggs, boiled it, baked it,... View Article

Breakfast Farro with Apples and Blackberry Syrup

July 18, 2013

Farro is an ancient grain that came into vogue a few years ago and is now readily available in grocery and specialty stores. It is known by many names and there is some culinary controversy over this but who really cares? it is basically a nice nutty chewy grain that cooks quickly and beautifully and can be used in many dishes. Since it is a grain I cook it for breakfast occasionally and serve it... View Article

Lentil Soup with Cherry Tomatoes

October 4, 2012

I have been making lentil soups for as long as I have been cooking, mostly in variations on a theme. Lentil soup is “fast food” in my kitchen because it doesn’t take long to prepare. Unlike other legumes (think beans), lentils do not require soaking and take only about 30-45 minutes to cook. From start to finish you can probably have a hearty lentil soup ready in about an hour. It also keeps nicely in the... View Article