January 22, 2013

Rice Salad with Fennel, Orange and Chickpeas

Rice Salad with Fennel, Orange and Chickpeas

This recipe is straight from the website Forks Over Knives.  We watched the DVD a few weeks ago and it was very influential.  We’re trying some new things, cooking a little differently and have taken out a few things from our diets.  I won’t go into all of that here, since you’re just here for the food, not a lecture. 

What I can tell you is that this recipe is really good!  The kids liked it and even though I was convinced, until my first bite, that it was going to be a FAIL, it wasn’t!  I thought the vinegar would be far too strong and overpower the rest of the dish, but it didn’t.  It lent a nice flavor to all the rice and the red pepper added just enough of a kick.  I’d never had fennel before so I was also nervous about that but, again, it was really very good.  We had this as our main dish and it was more than enough for the five of us with 3 lunches the next few days.

Ingredients

  • 1½ cups brown basmati rice
  • 2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
  • 1 fennel bulb, trimmed and diced
  • 2 oranges, zested, peeled, and segmented (zest and segments reserved)
  • ¼ cup plus 2 tablespoons white wine vinegar
  • ½ teaspoon crushed red pepper flakes
  • ¼ cup finely chopped parsley

Directions

  1. Rinse the rice under cold water and drain. Add it to a pot with 3 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender.
  2. While the rice cooks, combine the chickpeas, fennel, orange zest and segments, white wine vinegar, crushed red pepper flakes, and parsley in a large bowl and mix well. When the rice is finished, add the rice to the bowl and mix well.

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January 15, 2013

Triple Berry Kale Salad

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This salad found at How Sweet is filling, crispy, savory and a perfect way to start a new year!  It made enough for 4 adults with two smaller lunch portions the next day.

Ingredients

  • 2 heads of curly kale, leaves removed from stem and torn
  • 1 cup fresh tart cherries, pitted and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1 cup sliced fresh strawberries
  • 2 avocados, chopped
  • 2/3 cup chopped toasted almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh Strawberry Vinaigrette

  • 3/4 cup sliced fresh strawberries
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch cinnamon

Combine all ingredients together in a blender or food processor and blend until smooth.

Directions for Salad

  1. Place kale in a large bowl, and add about 1/4 cup of the strawberry vinaigrette. Massage and rub dressing into kale with your hands, then let the kale sit for 5-10 minutes.
  2. Add in salt, pepper, cherries, berries & almonds.  Mix until kale is coated with the dressing then add avocado and gently toss.

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