Category Archives: Grains
Shrimp with broccoli and zucchini over polenta 5/12/22
Shrimp with vegetables over polenta is our version of shrimp and grits. John uses Bob’s Red Mill polenta and makes it in a ratio of six parts water to one part polenta. One half cup of polenta turns into quite … Continue reading
Grilled hamburgers and tabbouleh 5/6/22
Does anybody else do this? You know you have to go back to dieting on Monday so you eat everything that you would not normally eat in the days leading up to D-Day. So yes, I am human and we … Continue reading
Farro stuffed pepper. 3/11/22
This dish which luckily I made in the morning has a lot of components. First I needed to make the farro. I used an oven method where 1.5 cups of farro cook in a covered dish with 2 1/3 cups … Continue reading
Farro grain bowl with vegetables. 2/12/22
Farro is a delicious nutty flavored grain that not many people know about. It can take the place of rice in many dishes. I make mine in the oven but you can also cook on your stove top as well. … Continue reading
Farro bowl with Brussels sprouts and eggplant. 1/11/22
The dish I made is an adaptation of a NY Times Cooking recipe, Quinoa bowl with crispy Brussels sprouts and eggplant. https://cooking.nytimes.com/recipes/1020741-quinoa-bowl-with-crispy-brussels-sprouts-eggplant-and-tahini?smid=ck-recipe-iOS-share. I changed the grain to farro and eliminated the tahini sauce replacing it with a yogurt based sauce. … Continue reading
Chicken with Tabbouleh and Moroccan carrot salad. 7/29/21
Since it was in the mid-90s on Thursday, I decided to shift from sheet pan roasted vegetables to cool salads. I made my usual parsley forward tabbouleh and looked through a bunch of recipes to find a carrot salad that … Continue reading
Seared scallops with asparagus and rice mix 5/15/21
Saturday night is usually Leftovers For Dinner (LFD) but the only leftovers we had were some rice and some farro. So I mixed those together and added asparagus as our vegetable and scallops for the protein. John always does a … Continue reading
Farro and mushroom stuffed peppers. 5/7/21
John and I kind of invented this dinner on the fly when we were thinking about our weekly menu. We talked about wanting to use tofu and farro and decided that a stuffed pepper would be a way to combine … Continue reading
Cabbage, mushroom, and egg frittata BFD. 4/11/21
Tonight’s Breakfast For Dinner (BFD) was actually more like dinner than breakfast. I needed to use a piece of a cabbage and entered “egg cabbage” into Google. What I got among other things was a recipe from the Egg Board … Continue reading
Farro vegetable bowl with nuoc cham 4/9/21
After the heft of our dining-out experience on Thursday we decided on much lighter fare for Friday. Baking the farro in a 9 x 9 inch glass baking dish is a simple but delicious way to cook farro. ________________________________________________________________________________________ Oven … Continue reading
Omnivore 