Mediterranean Barley Salad

We have had a box of barley in our pantry for about a year. I didn't really have a clue what to do with it, so I thought about it for a while (ok, a long while). Since it's been really warm lately, I thought maybe some type of salad would be good. So, off I went to www.allrecipes.com and sure enough-I found a recipe that sounded really good-barley, corn, black beans, peas, and more-what's not to love?! This salad was beautiful, very colorful, refreshing and tasty. Now I wonder why that box of barley sat in the pantry for so long!

Mediterranean Barley Salad
(modified from www.allrecipes.com)

Ingredients:
3 C Barley, cooked
1 Can Black Beans, drained & rinsed
1.5 C Frozen Corn
1 C Frozen Peas
3 Tomatillos, chopped
10 Grape Tomatoes, sliced in half
1/2 Red Onion, chopped
1/4 C Olive Oil
Juice from 3 Limes
2 Garlic Cloves, minced
Salt & Pepper to taste

Add the barley, beans, corn, peas, tomatillos, tomatoes, and red onion in a large bowl. In a small bowl, whisk the olive oil, lime juice, garlic, salt & pepper together. Combine the dressing with the salad mixture. Enjoy!

Pad Thai, Skinny Bitch Style!

I LOVE, LOVE, LOVE Pad Thai, but it's not exactly the most "diet-friendly" dish. When I saw this version in "Skinny Bitch in the Kitch" I knew I HAD to make it. And, am I ever glad that I did! It was really great!

Pad Thai
(from Skinny Bitch in the Kitch, page 92)

Ingredients:
6 oz. Rice Stick Noodles
1/4 C Agave Nectar
1/4 C Mirin
3 T Ketchup
3 T Tamari
1-1/2 T Lime Juice
1 T Thai Chili Sauce
2 T Coconut Oil (I used Safflower Oil)
14-16 oz. Extra Firm Tofu, cubed
1/2 Red Onion, sliced
2 Cloves Garlic, minced
3 Scallions, halved lengthwise and cut into 2 inch pieces
2 C Bean Sprouts
1 Carrot, Shredded
1/4 C Chopped Cilantro
1/4 C Chopped Roasted Peanuts (oops-I forgot to chop mine!)
4-8 Lime Wedges


Directions:

Cook the noodles according to package directions. Drain and set aside.
Meanwhile, in a small bowl, whisk together the agave, mirin, ketchup, tamari, lime juice, and chili sauce; set aside.
Heat the oil in a 12-14 inch skillet over high. Add the tofu and stir-fry for 4 minutes (I did mine longer until it was browned. I would also recommend seasoning the tofu with s&p first). Add the red onion and stir-fry for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the noodles and the agave nectar mixture and stir-fry until the noodles are softened and evenly coated with sauce. Add the scallions, bean sprouts, and carrot and stir-fry until all the ingredients are well combined and heated through.
Transfer the pad thai to plates or a platter; garnish with cilantro, peanuts, and lime wedges, and serve. ENJOY!

Big Ass Veggie Burrito

This recipe is from "Skinny Bitch in the Kitch". It is absolutely delicious! I will definitely be making this one again!



Big-Ass Veggie Burrito
(from Skinny Bitch in the Kitch)
Ingredients:
1 C Brown Rice
2 C Water
1/2 tsp. plus a pinch of fine sea salt (I used Kosher)
1 (15 oz) Can Black Beans
1 T refined coconut oil (I used Safflower)
1 Yellow Squash, cut into 1/2 inch cubes
1 Green Bell Pepper, cut into 1/2 inch dice
1 Mild Green Chile, cut into 1/2 inch dice
1/2 Red Onion, cut into 1/2 inch dice
1 Zucchini, quartered lengthwise and cut into 1/2 inch slices
4 Cloves Garlic, minced
1 tsp. Chili Powder
1 tsp. Ground Coriander
1 tsp. Ground Cumin
2 Tomatoes, cut into 1/2 inch cubes (I used Tomatillos)
2 T Lime Juice
4 (12-14 inch) Whole Wheat Tortillas, heated (I used Ezekiel from the health food store)
1 lb. Vegan Cheddar (I used about a cup of regular cheddar), shredded
1/2 C Coarsely Chopped Fresh Cilantro
2 Scallions, thinly sliced
Directions:
In a 1 to 2 quart saucepan over high heat, combine the rice, water and a pinch of salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let the rice stand, covered at least 10 minutes. (I used my rice cooker)
Meanwhile, place the beans and their liquid in a 1 quart saucepan over medium heat. Bring to a simmer, reduce the heat to low, and cook until the beans are heated through, about 3 minutes. Cover and set aside. (I skipped this process and simply drained & rinsed the black beans. Canned beans tend to have a lot of sodium, so by rinsing you can get rid of a lot of it).
Heat the oil in a 10-12 inch skillet over medium high. Add the squash and cook, stirring occasionally for 1 minute. Add the bell pepper and chile and cook, stirring occasionally for 1 minute. Add the onion and cook, stirring occasionally, for 2 minutes. Add the zucchini , garlic, chili powder, coriander, cumin, and the remaining salt and cook, stirring occasionally, for 4 minutes, or until all the vegetables are crisp tender. Stir in the tomatoes. Reduce the heat to low, cover, and cook for 4 minutes, until the vegetables are very soft. Stir in the lime juice.
To serve, lay a tortilla on a work surface and top with 1/4 of the rice, arranging it in a column down the middle of the tortilla, 2 inches from either edge. Top with 1/4 of the beans, 1/4 of the veggies, 1/4 of the cheese, 1/4 of the cilantro, and 1/4 of the scallions. Fold one side of the tortilla up and over the fillings, fold in the edges, and continue rolling the tortilla to the other side, making a tight bundle. Transfer the burrito to a plate, seam down. Repeat with remaining tortillas-makes 4.

Sesame-Peanut Noodles & Ahi Tuna

Last night, we had Sesame-Peanut Noodles and Ahi Tuna. It was seriously the best meal ever...

Sesame-Peanut Noodles
(from "The Food You Want to Eat" by Ted Allen)

Ingredients:
Kosher Salt
1/4 C Sesame Seeds
1/4 C Peanut Butter (I used natural)
1/4 C Toasted Sesame Oil
1/3 C Roasted Peanuts, Cashews, whatever nuts you have (I used toasted cashews)
1/3 C Low-Sodium Soy Sauce
1 T Red Wine Vinegar
1 T Mirin
2 Garlic Cloves
1/4 tsp. Crushed Red Pepper Flakes
1 English Cucumber
1 pkg. Buckwheat Soba Noodles
1/4 C Chopped Fresh Cilantro
1/4 tsp. Black Pepper
3 Scallions, sliced on an angle 1/4 inch thick

Directions:
1. Bring a large pot of salted water to a boil.

2. Meanwhile, toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they turn golden brown, about 5 minutes.

3. In a food processor (I used a blender), combine the peanut butter, sesame oil, peanuts (I used cashews), soy sauce, vinegar, mirin, garlic, and red pepper flakes. Process to a puree. Stir in half the toasted sesame seeds.

4. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon; discard the seeds. Slice the cucumber halves crosswise about 1/4 inch thick; set aside.

5. When the water comes to a boil, add the noodles and cook until tender, 4-5 minutes. Drain very well, shaking the colander until it stops dripping, and dump into a bowl. Add the peanut mixture, cilantro, and black pepper, and toss to coat. Turn out onto a large platter. Arrange the cucumber slices around the edge of the platter, sprinkle the scallions on top, and arrange the remaining sesame seeds on last. Serve warm or at room temperature.


Ahi Tuna

For the ahi tuna, we simply put some soy sauce on it, coated it with toasted sesame seeds and grilled on each side for approximately 3 minutes. DELICIOUS!

"Bitchtastic Brownies"

Yes, the name is a bit crass, but if you've read the book you will understand! I decided to try this "healthy brownies" recipe. It has very healthy ingredients and I was definitely lured in by the thought of "healthy brownies"-I mean, come on, who wouldn't be intrigued??! My intention was to do full vegan-style, but when I went to the natural food store they didn't have unsweetened vegan chocolate. Since I have enough baking chocolate in the house to put Willy Wonka to shame, I figured at least the other ingredients would be healthy. A little chocolate never hurt anyone, right? I like to think of it as a gradual road to veganism! I'll get there!

So, I made the brownies and put my own twist by adding some natural peanut butter swirls to the batter. When I took the out of the oven, they seemed kind of "soft". I let them cook for a while (ok, not long enough). The wait was killing me! So, needless to say the pictures came out horribly. The first bite-I wasn't impressed. I think the look killed it for me. Then, I decided to try another bite with an open mind. WHOA...I'm glad I did. I don't know how it happened, but the second bite was much better than the first. Definitely not as good as a "REAL" brownie, but since these puppies are actually good for you, I'll take 'em! At least you won't feel guilty eating them!

Bitchtastic Brownies (Skinny Bitch in the Kitch-page 165)

Ingredients:
5 oz. Unsweetened Vegan Chocolate, chopped

1-1/4 C Sucanat (natural sweetener found in natural food stores)

3/4 C Silken Tofu

6 T Safflower Oil, plus more for the pan

1 T Pure Vanilla Extract

1/3 C Whole Wheat Pastry Flour

2 T Unsweetened Cocoa Powder

1/4 tsp. Refined Sea Salt (I used Kosher)


Directions:

Preheat oven to 350 degrees. Oil an 8x8 pan; set aside.
In the top of a double boiler or in a medium metal bowl set over a simmering pot of water, melt the chocolate, stirring just until smooth. Transfer the chocolate to a food processor (I used my Kitchen Aid mixer) and add the Sucanat, tofu, oil, and vanilla; process until smooth. Add the flour, cocoa powder, and salt, pulsing until just combined. Transfer the batter to the prepared pan, spreading it evenly. Bake for 30 minutes (it was actually about 40 for me), until a toothpick comes out clean. Thoroughly cool on a cooling rack before cutting into 9 or 12 squares.

Waldorf Wheat Berry Salad

My husband & I started doing South Beach diet about 6 weeks ago. We feel great and have both lost weight. In my quest to become more healthy, I decided to read the book "Skinny Bitch". It was a huge eye opener for me and we have both decided to go the vegetarian route-or at least work towards it. I also have the cookbook "Skinny Bitch in the Kitch" that goes along with the book. It has some really great recipes. Today, I went into the natural food store and picked up some groceries for the first recipe-Waldorf Wheat Berry Salad. It was DELICIOUS! This will be a staple for us-we both loved it.

Waldorf Wheat Berry Salad (adapted from Skinny Bitch in the Kitch)

Ingredients:

1 C Hard Wheat Berries (available in the bulk section of natural food stores and many supermarkets)
3 C Water, plus more for soaking
1/3 C Safflower Oil
1/4 C Apple Juice
2 T Rice Vinegar
2 T Agave Nectar
3/4 tsp. Fine Sea Salt (I used Kosher)
1/2 tsp. Pepper
2 Celery Stalks, thinly sliced
2 Scallions, thinly sliced
1 Sweet-Tart Apple, cut into 1/2-inch cubes (I used Fuji)
1/2 Small Red Onion, diced
1/2 C Dried Cranberries
1/2 C Chopped Pecans
1/2 C Chopped Fresh Parsley

Directions:
In a 2 to 3 quart saucepan, combine the wheat berries and enough water to cover by 2 inches and soak, refrigerated, for 6 hours or overnight. (If you don't have time for the overnight, use 1/2 cup more water and cook for thirty minutes more, or until tender).
Drain the wheat berries, return them to the pot, and add the 3 cups of water. Bring to a boil over high heat, reduce the heat to a simmer, cover, and cook for 50-60 minutes until the berries are tender.
Meanwhile, in a small bowl, whisk together the safflower oil, apple juice, rice vinegar, agave, salt & pepper. Once the berries are cooked, drain any water left in the pan and transfer the berries to a large bowl. Toss with about half the dressing and set aside to cool to room temperature.
Once the berries are cool, stir in the ingredients and remaining dressing, tossing gently. Serve cold.

YUM!