Tag: yogurt

Cozy Wheatberry Breakfast Bowl

January 20, 2016 / Jenny / 0 Comments

With wheatberries, chopped apple, walnuts, and yogurt, this breakfast bowl is full of important nutrients to help you start your day. Maple syrup and vanilla give it a naturally sweet flavor.

Though I love a warm bowl of oatmeal on a winter morning, sometimes it is important to change things up a bit. Wheatberries are the whole kernel from a wheat plant, therefore they have more fiber, vitamins, and minerals than the processed wheat we often eat. They are a good source of fiber, protein, iron, and B vitamins, just to name a few. (Wheatberries do contain gluten, so they are not good for those who cannot tolerate gluten).

For this recipe, I am using a type of wheatberries that I bought already parboiled, so they only take about 20 minutes to cook, which is pretty important to me, since my mornings are often rushed. They are fairly easy to find, in natural food stores, or in the grain or health food aisle of many grocery stores. If you have wheatberries that have not been previously parboiled, they can take up to an hour to cook, which is fine if you have the time. One nice thing about wheatberries is that the leftovers can be stored in the refrigerator for a couple of days, and they are very versatile, so you can make a big batch and serve a breakfast bowl a couple of times a week, or use the leftovers in savory dishes as well. Just warm up the leftovers on the stove with a little added water, or even in the microwave.

I love the hearty, nutty taste of wheatberries, and they are satisfyingly filling too. I can eat a bowl of them and feel sustained for at least a couple of hours or so, without feeling overly full. The ingredients in this breakfast bowl are simple and accessible. I am continually striving for a balance between convenience, nutrition, and good taste. It doesn’t take much time or extra planning to chop an apple, swirl some maple syrup and vanilla extract into some plain yogurt, and sprinkle on a handful of walnuts. Yet it tastes flavorful, comforting, and sustaining, like it will give me energy to get my day started in a positive way. Sometimes a recipe can be so simple, yet it’s what we need to give us an extra nudge to try something. I can imagine that bananas, dried fruits, almonds, and milk would also taste really good with this.

I hope you are all having a good week so far, and stay warm!

Cozy Wheatberry Breakfast Bowl

Servings: 2-4
Time: about 20 minutes
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Ingredients:

1 cup of wheatberries
2 and 1/2 cups water
1-2 apples, chopped
1/2 half cup of walnuts, coarsely chopped
1 cup of plain yogurt (I like Greek yogurt)
1 teaspoon of vanilla extract
2 tablespoons of pure maple syrup (more or less, to your desired sweetness)

Directions:

Place the cup of wheatberries with 2 and a half cups of water in a medium saucepan. Bring to a boil, and then lower heat to medium-low. Simmer, covered or partially covered, for about 15-20 minutes, if the wheatberries are parboiled. If they have not been previously parboiled, simmer for about an hour. Check the wheatberries often to test their tenderness. They are done when they have burst their shells and are tender and chewy. Cooking time may vary–it does for me.

While the wheatberries are cooking, chop the apple(s) and walnuts. Place the yogurt in a small bowl and swirl the maple syrup and vanilla extract with the yogurt. When the wheatberries are done, spoon them into bowls and stir in the yogurt mixture, apples, and walnuts. Refrigerate the leftover wheatberries (if there are any), and warm them up when you use them again. Enjoy!

Yogurt-Dill Dressing for Greens

May 29, 2015 / Jenny / 7 Comments

Delicate and robust at the same time, freshly-picked greens are one of the most refreshing foods on the planet. And this is the time to eat them–gardens and farmers markets are full of tender lettuces and other greens right now. They soothe the body with all their vitamins and minerals. This simple, yet flavorful yogurt-dill dressing enhances the greens without overpowering them.

Homemade salad dressings are so much fun to work with, because you can be as creative as you want to be with them. A general rule of thumb is to use a ratio of one part acidic liquid (like a vinegar or lemon juice) to about three parts oil (like olive oil or vegetable oils). A prepared Dijon mustard, though not necessary, adds flavor and helps bind the oil and acidic liquids together. You can also play around with herbs, garlic, salt and pepper, and creamier agents like Greek yogurt or buttermilk. The possibilities are endless! Just adjust the levels according to your tastes.

The yogurt dill dressing I am sharing today is loosely based on a recipe I found in the inspirational Mediterranean Vegetarian Feasts by Aglaia Kremezi, though I made some changes to reflect my own tastes. That is the beauty of homemade dressings. You get to be creative, and you don’t need tons of time or complicated ingredients to make a wonderful accompaniment to fresh greens. This dressing is gently creamy with the heavenly flavor of dill. I love the smell of dill, and I am in heaven chopping it. If you are not a fan of dill, or want to try another homemade dressing, I posted a recipe for a simple, tangy dressing last spring.

The poet in me is always looking for symbols and finding metaphors and multifaceted interpretations of different aspects of life. As I was thinking about the tender greens that are so delicious this time of year, I started making connections with a couple of moments that have touched me and stuck in my mind this past month. I realized that those moments revolve around tenderness as well. Tenderness has to do with softness, freshness, and gentleness, but also with vulnerability. It has to do with caring for others in their vulnerability.

A couple weeks ago, on a warm and sunny afternoon, my kids and their neighbor friends were having a water balloon fight. They had a great time, and got all wet and cooled off. When they had used all of their balloons, they were winding down and getting ready to move on to another activity. My six-year-old neighbor friend came up to me, gave me a bucket, and said, “here.” Without my even asking, she and her brother and my two kids had gone through the yard and picked up all (or almost all) of the broken balloon pieces scattered about, and put them in the bucket. She told me they picked up the pieces so our dog would not eat them and choke on them. I was so touched that they had gone to all that effort to take care of our dog, all on their own. You can tell a lot about people by the way they treat those (animal or human) who are more vulnerable than themselves.

In the same week, I attended a funeral for a friend’s father. This was difficult and poignant for me, because I lost my own father a little over a year ago. But I wanted to be there to support my friend, since I had an idea of what she was going through. I sat with my mother and a mutual friend of ours. At the end of the ceremony, there was the usual hand-shaking and hugging and showing of support that is so important to those going through loss. When our mutual friend gave our mourning friend a hug, I witnessed an act of complete tenderness. Her embrace and the look in her eyes was that of unguarded caring and kindness. So often we go through our days covered in a protective shell of busy-ness, politeness, or irony. It is rare to get a glimpse of raw tenderness, especially in adults. I felt privileged to witness such authenticity, such caring in the midst of pain and loss. It made me realize how that caring and tenderness is often there, even when it is not visible, and how important it is to express it.

What does all this have to do with food and salads? Nothing and everything. We are all vulnerable or tender in certain areas at certain times. It is the tenderness of others that helps us through that. I often see food as a way of showing others that I care about them. We all get hungry; we all need to eat. Food is something we all have in common. And sometimes the most natural and authentic food soothes and refreshes us best. Sometimes a salad with raw, tender greens and homemade dressing takes care of the heart as well as the body and soul.

I cannot believe it is Friday again already. This has been a really quick week! Since it is a Friday, I will include this recipe in Angie’s awesome Fiesta Friday, co-hosted this week by Dini at Giramuk’s Kitchen and Mollie at The Frugal Hausfrau. I hope you all have a refreshing weekend!

Yogurt-Dill Dressing

Servings: dresses 2-4 salads
Time: about 10 minutes
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Ingredients:

1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon plain Greek-style yogurt
3 tablespoons extra-virgin olive oil
1-2 teaspoons finely chopped fresh dill
salt and freshly ground pepper to taste
1/2 teaspoon sugar (optional)

Directions:

Wash greens, pat dry (or dry in a spinner) and tear into bite-sized pieces. Wash and chop the dill. In a glass container with a pouring spout, whisk together the vinegar, mustard, and yogurt. Add the olive oil gradually, whisking as you add it. Whisk in the dill, and the salt, pepper, and sugar to taste. Feel free to adjust levels of ingredients–the taste will vary depending on the particular vinegar and oil you use. Pour the dressing lightly over the greens. Add any other vegetables you wish to the salad. Enjoy!

This recipe is loosely based on a recipe found in Mediterranean Vegetarian Feasts by Aglaia Kremezi

Fresh Herb and Yogurt Biscuits

April 10, 2015 / Jenny / 16 Comments

This time of year, our bodies yearn for fresh, green food. It has been a long winter, and we are ready for an influx of new growth. In my yard and garden, there is not much growing yet. We are barely out of winter, it seems. However, there are some promising and exciting signs of spring. Herbs are starting to poke their bright green stems and leaves through the wet, brown remains of winter. Our chives are almost always the first to be ready, and the oregano is just starting to give some fresh growth.

And of course the crocuses are a treat to see. I had forgotten where I planted the daffodil bulbs last fall, so it has been fun to walk around the yard and see where there are daffodils popping up. And the frogs! In the evenings, the spring peepers are really starting to sing. I love to sleep with the window cracked (even if it is a chilly night), just to listen to the frogs.

Since I have been longing to make some kind of food from just-picked ingredients, I decided to make biscuits with chopped, fresh herbs. We have some parsley growing in a pot at the kitchen windowsill, and that has perked up since the spring sun has been shining through the window, and I picked some chives and some oregano from the yard. Just picking and chopping herbs is a pleasure for me; I love the scents that are released. Instead of the standard butter, I used plain yogurt for moisture in the biscuits. They were delicious. Biscuits go with almost anything–eggs, soup, or use them to make a sandwich. The herbs give these biscuits a subtle, savory flavor. I look forward to joining Fiesta Friday this week at The Novice Gardener! The co-hosts are Hilda from Along the Grapevine and Julianna from Foodie on Board.

Fresh Herb and Yogurt Biscuits

Servings: 12 biscuits
Time: about 20 minutes, plus about 10 minutes baking time
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Ingredients:

1 and 1/2 cups flour (I used 1/2 cup of whole wheat flour and 1 cup of white)
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt
1-2 tablespoons fresh, finely chopped herbs (I used chives, oregano and parsley)

Directions:

Preheat your oven to 450 degrees Fahrenheit. Lightly grease a baking sheet. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt, and stir with a fork. Mix in the yogurt with your hands until a dough forms. (Your hands will get very messy!) Resist the urge to over-knead this dough–unlike with bread dough, too much kneading with biscuit dough makes the biscuits less fluffy. Combine just until the dough holds together as a ball. Then transfer to a floured work surface. Pat the dough down till it is about 1/2 inch thick. You may need at add some flour to keep the dough from sticking to your hands. With a cutter about 2 inches round (I turn a small glass upside-down), cut the dough into circles and place on greased baking sheet. Bake for 10-12 minutes, or until golden. Enjoy!