Buck—perhaps, Wheat—not really

Gluten-free cereal. Sounds like an oxymoron… One might argue that there is no such thing. One who doesn’t know about buckwheat…

The fact that buckwheat is gluten-free is news to me. However, buckwheat and I go way back, to gestation trimester number 3: my mom recalls craving buckwheat and eating tons of it when she was pregnant with me. You can say I was «cooked» on it.

This strong tasting cereal is quite popular in Russia. Eat it in the morning with some cold milk or as a side dish, use it to stuff cabbage leaves (however, I would not recommend: no gluten=no sicking…) or make pilafs or salads. Here in USA the tiny pyramid shaped seed is not so popular and mostly known as «Kasha»—the roasted variety (Russian «kasha» means «porridge» or «cereal») or used milled into flour. I’m about to change that (I hope)!

What is this mysterious gluten-free cereal? The word «buckwheat» comes from the Anglo-Saxon words «boc» (beech) and «whoet» (wheat) because the seed resembles a small beechnut and is the same size as a wheat kernel. A clever name to trick an inscient gourmand.

Another interesting fact I learned latterly is that despite its grainy name the plant is actually a fruit and the grain is but a seed. So «gluten free cereal» is not an oxymoron after all! I still can’t wrap my brain around this discovery, but it doesn’t make me like my kasha less.

I always knew, although not from my own experience (yet), that buckwheat is very easy to grow. And that makes me wonder why isn’t it popular! Another property that should make this robust tasting ingredient famous in busy households is that it is very easy—and fast in preparation.

The benefits of buckwheat include but not limited to plant based protein and a substantial amount of fiber. That along should make buckwheat a star in every day vegetarian cooking! In addition, it contains all essential amino acids and B vitamins. Including buckwheat to your diet can help you manage high blood pressure and sugar levels if this is an area of improvement for you… To sum up—it is perfect all around (do I sound overly partial?)

But enough of the scientific talk. What you really need to know is where to find it. Buckwheat is sold in special Russian stores as well as in your supermarket most likely placed in an international or ethnic food isle. I find it with Jewish/Kosher foods.

Before you cook buckwheat you might want to pick little black seeds out. There might not be much, but they do ruin presentation (and crackle on your teeth)

Now take one measure of dry buckwheat and two measures of water. If you want, you can toast it before, but most likely it is sold toasted. Now put the buckwheat and water in a sauce pan, bring to boil, add a pinch of salt and let simmer on a medium heat for 20 minutes or until all the water evaporates.

You can cool and store cooked buckwheat for couple of days in a fridge. I used it for this warm salad.

◊◊◊

Buckwheat and Roasted Cauliflower Warm Salad

Serves 4 to 6

1 medium cauliflower, cut to florets

2 medium carrots, peeled and sliced on bias about 1/8˝ thick

1/2 t spoon cumin seeds

1/2 t spoon coarse sea salt +a dash

2 T spoons olive oil +1 T spoon

1 cup dried buckwheat

2 cups water

Freshly ground black pepper to taste

• Preheat oven to 400° F
• On a cookie sheet, arrange cauliflower florets and carrots, sprinkle with cumin seeds, salt and olive oil, toss and roast for 20–25 minutes

• While cauliflower is in the oven, in a saucepan combine buckwheat and water, bring to boil, add salt, cover and cook on medium heat until all the water is evaporated for 20 minutes
• When all is cooked, combine vegetables and buckwheat together, drizzle with olive oil and sprinkle with black pepper. Enjoy while it's warm!

Go on, give buckwheat a try, you will be gluten-free you did!

They call it Burgul or Bulghur or even Bulgar—I call awesomely wholesome!

There’s a trending topic on foodie twitter scene—to eat one new food each week. I like it! And from what I see, many adventurous and not so eaters and cooks decided to try a new vegetable each week. And it’s fine. But being a “grain girls” as my culinary student cousin called me, I want to introduce to my readers, and by instance to myself, a new grain each week…

I guess I already have one post on the subject this year. My last week can be counted in for lentils, although being legumes, are closely related to grains.

Why grains? Not only because I want to differ from anyone, but also because I like to encourage myself and, if I’m lucky, my entire family, to eat as much seasonal as possible. And this time of the year, although you still might find many vegetables in the supermarket, is the season of the grain!

Furthermore, adding whole grains to your diet is a good way to get health-boosting nutrition, vitamins and minerals without splitting your budget.

Also, I have already shared some recipes with whole grains in my previous posts about Barley and Millet and today I’m introducing Bulgur.

What is this strangely named grain? Despite its scary sounding name and rather long list of spelling variations—bulghur, burghul or bulgar—it is gentle parboiled wheat, cracked into three different varieties: fine, medium or coarse. Fine and medium can be used for stuffing grape leaves or vegetables, and my favorite—coarse bulgur—can be cooked into a wholesome pilaf. Bulgur is vastly used in Turkish and Middle Eastern cuisine—you most likely tried it in a salad, called Tabouleh and is considered a Whole Grain on this side of the pond.

It is also known as an ancient "instant" cereal. Because it's parboiled—that makes it partially cooked, the preparation time is half of its lookalike—cracked wheat. So, next time you want to switch up that rice-o-roni side dish routine, or swap your morning cereal, consider Bulgur for its awesome wholesome nutty taste, chewy texture and easy cooking.

I’m sharing a side dish made with frozen mixed bell peppers that is very easy and fast to prepare. The peppers add color and sweet flavor to this dish making it a perfect companion for almost any protein on your plate. I used dried oregano this time, but you can add any dried herbs of your choice. You can even garnish it with some fresh herbs. If you would like to use fresh peppers, please add an extra ½ cup of liquid to the recipe…

◊◊◊

Bulgur and Mixed Peppers Pilaf

Serves 4

1 T spoon olive oil

1/2 large onion, diced

2 garlic gloves, crushed

1 pk (14 oz) frozen bell peppers, do not thaw

1 t spoon salt

1 t spoon ground black pepper

1 t spoon dry oregano

1 cup bulgur

1 cup water/stock

• In a saucepan, heat oil over medium heat. Add onions and then garlic and cook for couple of minutes until onions are tender
• Add frozen bell peppers, season with salt, pepper and oregano and let simmer over medium heat until peppers are thawed, 2 to 3 minutes
• Add bulgur, toss it with the vegetables, pour water/stock and bring to boil over high heat
• Lower the heat to medium, cover the pan and let simmer until all liquid is absorbed. Turn off the heat but leave the pilaf on the stove, covered for another 3 to 5 minutes
• Fluff with fork, serve and enjoy!

New Year's Resolution & Red Lentil Soup With Roasted Tomatoes

This is my first post in the New Year. This is my first post in a while!

As we welcomed the New Year we all made our resolutions. I have made one, too. My resolution is simple: to be resolute.

I will be resolute with thoughts in my head, but listen to the words of my heart more often; resolute about the destination, but enjoying the journey; resolute about what I must acquire, but continue doing best with what I have.

I will be resolute about every little detail in my life. All 1000+1 of them!

And I will be resolute with what I do best and learning along the way hoping that these little steps, repeated every day, will keep me in the right direction.

One of the things I do best (as I was told) is soup. That’s why I’m sharing this delicious soup recipe with you today. It is easy to make and perfect for a crispy-cold winter day. The only challenge here is to peal the tomatoes. You must not skip this step for tomato skin is tough and indigestible when cooked. It’s a labor of love! But if you rather skip the labor, you can use 8 oz can of diced or crushed tomatoes. Just add it the last 10-15 minutes of cooking.

◊◊◊

Red Lentil Soup with Roasted Cherry Tomatoes

Serves 8

2 medium carrots, chopped

2 medium celery stalks, chopped

1 medium (1/2 large) yellow onion, diced

2 cups red lentils, washed and drained

1 T spoon tomato paste

1 pint grape tomatoes

Few sprigs of thyme, divided

8 cups water/chicken broth

3 T spoons olive oil, divided

Salt+Pepper to taste

• Preheat the oven to 350°F; arrange washed grape tomatoes and couple of sprigs of thyme on a covered with foil cookie sheet, drizzle with olive oil and season with salt and pepper; roast for 20 minutes;
• While tomatoes are roasting, in a large pot heat the olive oil over medium heat; add onions, carrots and celery and cook until tender. Add in tomato paste, and remaining thyme leaves (discard stems) and cook for another minute;
• Stir in washed lentils and add water/broth, cover and bring to a boil. Reduce heat adding salt and pepper to taste and let the soup simmer for about 40 minutes or until lentils are cooked;

• When the tomatoes are done, wrap them in the foil that was covering the cookie sheet, let cool for 5 minutes. Peal the skin from tomatoes and add them to the soup with the oil and thyme that is in the foil. Let all stand together for 5 minutes;
• Serve with warm bread to 6-8 people.

{Update}

I have changed my schedule at work lately and I had to rearrange my life a little bit as well. I haven't been posting for a while but I am planing to resume soon. Planning is a key word here…

Meanwhile, I'm "gnawing the granite of knowledge" as a diligent self-learner, trying to re-design my blog layout. Stay tuned to see what I come up with…

For now, you can find my inspirations here

{Birch} Just Because

Берёзы

Мои перевёрнутые слёзы

В небо стекают стройными струйками

По белым стволам, мерцая простыми рисунками

…

Birches

Like inverted tears of mine

Draining down into the sky in slender streams

From white trunks, shimmering in simple patterns

…

11.11.11

{Love} WordlessWednesday

Sending some love out there with one of my best shots …

Nov.2009

{Spice} WordlessWednesday

We all can use a little warmth…

Chili Con {MUCHO} Carne

So we had yet another frost warning. I interpret it this way: get your CHILLI on! It's easy. Really! Since I'm «cheating» by using canned beans, I decided to make my own chili powder…

I used the following:

• 2-3 dried chilis (you can substitute it with 1/2 part cayenne pepper)
• 1 part cumin seeds
• 1 part coriander seeds
• 1 part black peppercorns
• 1 part dry oregano
• 1 part cocoa powder

…and a little bit of elbow grease to crush it all in a mortar with pestle

If you don't want to sweat, use already grounded spices with the same proportions.

Now that you have your own powder, let's start the fire…

◊◊◊

Step 1: In a dutch oven or heavy stock pot, heat 2 tablespoons of oil. Add 2 lb (mucho-mucho carne) of ground beef and brown it on a high heat. You can use the potato masher to separate the meat. Add 1 teaspoon of chili powder.

◊◊◊

Step 2: Add vegetables: 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped onions, 2 chopped jalapeños (seeded). Mix, lower the heat to medium and sauté for 10 minutes. Add another 1 teaspoon of chili powder.

◊◊◊

Step 3: Now add 3 generous tablespoons of tomato paste, mix, cover and simmer for another 2 minutes.

◊◊◊

Step 4: Time to add 2 cans of diced tomatoes, with its juice. Mix it all well and continue to simmer until all heated through, for about 10 minutes.

◊◊◊

Step 5: Empty two 16 oz cans of beans of your choice {I usually use kidney and pinto} into the strainer and rinse them with cold water. Add to chili. Add another 1 teaspoon of chili powder, if you like. Lower the heat to low and simmer uncovered until ready to eat, stirring occasionally to prevent burning.

That's it! Serving suggestions: a dollop of sour cream, a couple of table spoons of shredded cheddar cheese, pita bread, chips or cooked rice.

I purposely did not add any salt, because the tomato paste, canned tomatoes and canned beans have enough for my taste. You can adjust salt to your own liking…

The chill is gone for now, the chili, too! Gone before I was able to take any serving pictures! But I know I will be making more. The weather prognoses disposes for more chili!

Easy As Apple…

…pie? No, apple pie is not THAT easy to make. This phrase should be: Easy as apple sauce! Because this tasty concoction, that usually bought from store, is very easy to make at home. All you need is some freshly picked apples, a little water and sugar+spice, if you want. And a pair or two of helping hands. That makes it perfect to cook with kids. Depending on the age, they can help you peel, core and slice the apples.

You will also need a roomy sauce pan, depending on how much sauce you are going to make. If you make extra, it can easily be stored in an air tight container in a refrigerator for weeks.

This recipe makes about 2 quarts of apple sauce.

◊◊◊

Easy Apple Sauce

6 medium to large golden delicious (or any variety) apples

2 T spoons brown sugar*

1 stick of cinnamon (or 2 t spoons of ground)

Some water

• Wash, peel, core and slice apples (that's when you will need that extra set of hands)

• Add water to the sauce pan to cover the bottom for about 1/2 inch, put it over the medium heat; throw in sugar and cinnamon
• Start adding chopped apples, cook, stirring occasionally, until they all soft and mushed; takes about 20-30 minutes

• You may mush them more, if you like it smooth; I leave it as it is for I like chunks…

*you might want to add more sugar if using sour apples.

That's all falks! Now pack some of this fresh yumminess into your lunch bag and enjoy!

{FALLiage} Almost/WordlesWednesday

I

Октябрь уж наступил — уж роща отряхает

Последние листы с нагих своих ветвей;

Дохнул осенний хлад — дорога промерзает.

Журча еще бежит за мельницу ручей,

Но пруд уже застыл; сосед мой поспешает

В отъезжие поля с охотою своей,

И страждут озими от бешеной забавы,

И будит лай собак уснувшие дубравы.

…

VII

Унылая пора! очей очарованье!

Приятна мне твоя прощальная краса —

Люблю я пышное природы увяданье,

В багрец и в золото одетые леса,

В их сенях ветра шум и свежее дыханье,

И мглой волнистою покрыты небеса,

И редкий солнца луч, и первые морозы,

И отдаленные седой зимы угрозы.

VIII

И с каждой осенью я расцветаю вновь;

Здоровью моему полезен русской холод;

К привычкам бытия вновь чувствую любовь:

Чредой слетает сон, чредой находит голод;

Легко и радостно играет в сердце кровь,

Желания кипят — я снова счастлив, молод,

Я снова жизни полн — таков мой организм

(Извольте мне простить ненужный прозаизм).

…

{А. С. Пушкин}

===============================

I

October has arrived - the woods have tossed

Their final leaves from naked branches;

A breath of autumn chill - the road begins to freeze,

The stream still murmurs as it passes by the mill,

The pond, however's frozen; and my neighbor hastens

to his far-flung fields with all the members of his hunt.

The winter wheat will suffer from this wild fun,

And baying hounds awake the slumbering groves.

…

VII

A melancholy time! So charming to the eye!

Your beauty in its parting pleases me -

I love the lavish withering of nature,

The gold and scarlet raiment of the woods,

The crisp wind rustling o'er their threshold,

The sky engulfed by tides of rippled gloom,

The sun's scarce rays, approaching frosts,

And gray-haired winter threatening from afar.

VIII

When autumn comes, I bloom anew;

The Russian frost does wonders for my health;

Anew I fall in love with life's routine:

Betimes I'm soothed by dreams, betimes by hunger caught;

The blood flows free and easy in my heart,

Abrim with passion; once again, I'm happy, young,

I'm full of life - such is my organism

(Excuse me for this awful prosaism)

...

{Pushkin A. S.}

Apples for Breakfast

How about apples for breakfast? I agree, that they are fine they way they are, but pancakes are fun!

◊◊◊

Whole Wheat Apple Pancakes

Makes 12 3˝–4˝ pancakes

{WET}

1 large apple, peeled, seeded and finely chopped

1 cup milk, preferably at room temperature

1 egg, beaten

1 t spoon vanilla extract

1 T spoon sugar

2 T spoons vegetable oil

{DRY}

1 cup whole wheat flour

1 t spoon baking soda

1 1/2 t spoon baking powder

1 t spoon ground cinnamon

pinch of salt

• Combine all the wet ingredients in one bowl, whisk together;
• Combine all the dry ingredients in another bowl, mix;
• Mix together wet and dry, whisk a little bit (don't over-mix) and let the batter rest while you prepare the griddle (if using an electric griddle, heat to 350°F);
• Ladle 1/4 cup of batter on a hot griddle, fry for 3 minutes and when the bubble appear, flip to fry for another 3 minutes;
  

Serve topped with some home-made butter and drizzled with honey.

Golden Delicious. Golden & Delicious!

This last Saturday we finally got a chance to go apple picking. Every year we pilgrimage to an apple orchard near by, sometimes several times during the apple picking season. Alas, not this year. Due to the constant rain and literally outflowing problems we were only able to take a trip to the Northhampton county for the first time this past Saturday, October 1! Despite the more than 50/50 certainty of rain, it was a nice overcast day bracketed between this never ending rain. So we took advantage to set off on a delicious adventure, Golden Delicious!

We climbed and jumped down, ran around and sampled fresh air and apples and brought home tons of crispy Gold Delicious, which are abundant this time, and some bumpy Red Delicious as well.

So it is obvious that I will be writing about apples this month, or rather about apple recipes…

And let me start with a dessert: thinly sliced baked apples resting on a vanilla cloud…

It is called Charlotte. No, I didn't give it its name. I have no idea why it's called this way, and I don't feel like doing any research, since I already know all I need: it is a quick and easy delicious dessert recipe!

By adding some cinnamon I adjusted a popular version a bit. The preparation is very quick and takes way less time than to type the recipe here…

◊◊◊

~Charlotte~ An Apple Dessert

2 medium golden delicious (or any sweet variety) apples

some lemon juice

1 t spoon cinnamon

4 large eggs

1 t spoon vanilla extract

1/2 cup white granulated sugar

1/2 cup all purpose flour

1 T spoon butter for preparing the spring pan

+some more flour for dusting

1 T spoon confectioner's sugar, if desired

• Peel, core and thinly (≈1/4˝) slice them. Drizzle the lemon juice over the apples to prevent from browning and then sprinkle with cinnamon.
• Preheat the oven to 400°F. Butter the spring form (or any other dark* cake pan) and dust with some flour. You might avoid it altogether if you're using non-stick baking spray, I don't use it and don't recommend, but if you're accustomed to it, go ahead…
• In a bowl, beat the eggs+vanilla until they foam, for about 3 minutes on high speed. Gradually add the sugar, continuing beating but now on a medium speed. After all the sugar is added, beat for another 2 minuted on a high speed.
• Turn the mixer off, sift the flour into the egg mixture. Slowly beat it together until all combined.
• Pour the batter into prepared pan, top with apples and bake for 30-35 minutes or until inserted into the center toothpick comes out clean. Cool.
• Dust with some confectioner's sugar if desired…

Enjoy this deliciously golden and easy dessert!

*The time is for a dark metal pan.

{Under the Weather} WordlessWednesday

Yes, that's me today! Luckily I have these to add to my hot tea …

Lingering the Roasted Summer Taste

Before we kiss the summer harvest good-bye, I want to share this new recipe. It is a perfect treat for a rainy early autumn days yet a tasteful reminder of summer. The pungent taste of the bell peppers, which are still available at the farm marked, is the perfect summer taste that I want to hold on to. Let it linger, just a little more…

I came across a picture of this recipe somewhere online and since I had an overload of heirloom bell peppers, I couldn't resist not to try it. I would say I heavily adapted it for I didn't even bother reading the recipe, I was too inspired and exited to make this soup.

To counterpart the taste of bell peppers, I used fresh celery, which is also still abundant at the market. I used stems and leaves, which given my soup its fresh note.

◊◊◊

Roasted Pepper+Celery Soup

Serves 8-10

6 medium bell peppers

2-3 celery stalks+leaves, chopped

1 medium onion, diced

2 T spoons olive oil

6 cups water/stalk

Salt+Pepper to taste

• Preheat the oven 450° F. Wash peppers

• Line peppers on a shallow cooking sheet, roast in the preheated oven for 20 minutes

• Place the peppers in brown paper bags and let cool. When cool, peel the peppers collecting the juices and discarding the seeds and stems

• In a pot, heat the oil and sauté onions and celery for 5 minutes over medium heat

• Add peppers with the juice. Sauté for another 5 minutes

• Add water, bring to boil over high heat. When boiled, add salt+pepper

• Remove from heat and blend with an emersion blender or in stand-up blender in batches

• Serve with some fresh celery, peppers and your favorite bread

Summer is gone, but we can still savor its flavor even if for a little while…

Fall is afoot…

Busy time it is for many of us: school, harvest, bidding good-byes to the summer season.

I've been preoccupied with illustration work and page layout. So I'm sharing some with you…

These are fall themed coloring pages. Kids love to color and mothers love the time when the little ones are occupied… enjoy!

Just click on each image to open in a new window and download it to your computer and then print.

More ideas and recipes are coming soon!