whole grain Archives | Page 28 of 28

I made stuffed portobellos the other night for dinner and thought I would share an update that is fitting for the winter weather. I posted the original recipe back in August and it can be found here. The portobello part of the recipe is obviously the same, but the filling has been re-worked. Lovely strips of red chard are sauteed with garlic, pecans, and a bit of herbes de provence before being tossed with plump wheat berries and piled onto a roasted portobello cap. To finish it off, I topped it with a bit of salty feta, but if you wan’t to keep it vegan, you could use a nice coarse sea salt or omit any toppings all together. And, for the gluten free peeps, you can use quinoa or brown rice instead of wheat berries for equally delicious results.

Stuffed Portobello Caps with Red Chard and Wheat Berry Stuffing
I used red chard because I have been finding particularly beautiful bunches of it at the store, but feel free to use any type of chard you like. If you don’t have herbes de provence, it will be just as delicious without it.

2 large portobello mushroom caps, gills and stems removed
1 medium bunch of red chard, ribs removed and sliced into strips
1/3 cup pecans, chopped
1 clove of garlic, minced
1 tsp herbes de provences
1 cup of cooked wheat berries (or 1 cup of cooked GF grains)
about 2 tbsp of feta cheese, crumbled (or coarse sea salt if making it vegan)
sea salt
olive oil (or ghee)

Preheat your oven (or toaster oven) to 350 degrees and line a baking sheet with parchment or foil. Brush a bit of olive oil on each mushroom cap, season with salt and pepper, and place on the baking sheet with the gill side facing up. Roast at 350 for 8-10 minutes until tender and juices are present. While mushrooms are roasting, heat a skillet to just below medium heat and add a tablespoon of olive oil. Once the oil is heated, add the garlic and saute for about 30 seconds. Next, add the chard, a bit of salt, and the herbes de provence and saute for about 3-4 minutes or until the chard begins to wilt. At this point, turn the heat down to low and add the wheat berries, pecans, and a bit more salt. Toss everything together and heat over low until everything is warmed through. Pile half of the filling in each mushroom cap and then top with the feta. Enjoy!

serves 2

I usually eat some muesli or granola for breakfast, but sometimes I want something a little fancier. I saw the last of the summer blueberries at the store the other day and decided to take advantage of them and make a nice loaf of breakfast bread. It’s quite sad that summer produce is being phased out, but I am hopeful that it means cooler temperatures (at least cooler than 107 degrees) will be heading my way.

While waiting for cooler temperatures, you can sit down and indulge in a slice (or two) of this lemon berry breakfast bread and savor the last flavors of summer. This is a quick bread and can be made with any assortment of berries that you have on hand. I decided to use a mix of blueberries and dewberries and it ended up quite lovely, though a bit purple in color.

Lemon Berry Breakfast Bread
makes one loaf

1 1/2 cups spelt flour (or whole wheat pastry flour)
3/4 cup barley flour
1 tbsp arrowroot starch
2 tsp baking powder
1 tsp baking soda
1/2 tsp fine grain sea salt
1/3 cup raw sugar
the zest from one lemon
2 cups berries ( I used 1 cup of blueberries and 1 of cup dewberries)
1/4 cup grapeseed oil
2 eggs
1/2 tsp vanilla extract
1 cup of buttermilk (or almond milk, soy milk, etc.)

Preheat your oven to 375 degrees and grease a 9 inch loaf pan. Line it with parchment paper as well.

In a large bowl or the bowl of a stand mixer, mix together the flours, arrowroot, baking powder, baking soda, salt, sugar, and lemon zest. In a separate small bowl, whisk together the oil, eggs, vanilla, and buttermilk. Mix the wet ingredients into the dry until they are about half-way mixed in. Add in the berries and mix until everything is just combined, being careful not to crush the berries. Pour the batter into your prepared pan and bake for 30 to 40 minutes until the top is golden and a tester inserted in the center comes out clean.

Cool the bread in the pan for about 10 minutes, then turn it out onto a rack to cool completely. Slice it up and enjoy!