Zoe Cuisine

7-Grain Pilaf and Orange Salad

Last weekend I volunteered to work a shift at the Kashi Day of Change event in Gloucester. I heard about the event through Operation Frontline, the non-profit that I have been supporting by teaching cooking lessons. Kashi is a proud sponsor of Operation Frontline since both organizations share the same mission of promoting health, wellness and nutrition for all. I had tried a few Kashi products before, but I really didn't know too much about the company beyond their knack for making twig-like, high fiber breakfast cereal that many people are fanatical about. It turns out that every single Kashi product contains 7 whole grains, hence their slogan "7 whole grains on a mission" (ah now it all makes sense!). Whole grains are an element that is severely lacking in the typical American diet, which is a shame because they are literally super foods. Consuming three or more servings a day of whole grains has been linked with reduced risk of cancer, cardiovascular disease and diabetes. Whole grains are great for weight management, because they keep you fuller longer, and promote regularity (hence the Kashi fanatics). Most Americans consume less than one serving a day of whole grains! It is a common misconception that eating a piece of whole wheat bread is considered eating whole grain, when actually most commercial wheat breads are made with a combination of whole wheat and white flour. Read the nutrition label carefully to make sure that "whole wheat" is one of the first ingredients listed, or else it doesn't count as a good source of whole grain. 

A better way to get whole grains is to eat the actual grain itself and not the grain after it has been ground into a powder. Kashi uses a blend of grains that most Americans don't typically eat, or have even heard of. They use whole oats, whole long grain brown rice, whole rye, whole red winter wheat, whole triticale, whole barley and whole buckwheat. Their boxed pilaf is a mixture of these grains with the addition of whole sesame seeds. It is loaded with fiber and also protein. I had never heard of this pilaf before nor have I seen it in stores. I was told by the Kashi employees that Whole Foods and Trader Joes are good places to look for it. Some people that came by the booth had tried it and mentioned that it tasted like chewing a bunch of seeds. I think the "pilaf" description is a little misleading as most people are used to the boxed pilaf that is actually a mixture of rice and pasta that is highly seasoned with the dehydrated flavor packet that comes along with it. This Kashi product is just straight up grains and nothing more. That's why the teams at Kashi and Operation Frontline came up with some great recipes using the pilaf that they we were demonstrating at the event. By adding some unique flavor combinations we were able to take these grains from bland to delicious. People could not get enough of the samples we were handing out. I actually got to demo this recipe for a pilaf and mandarin orange salad. It is so good! The list of ingredients is a little lengthy, but once you have everything prepped you just mix it all together, chill and serve. I love the combination of sweet flavors from the cranberries and oranges with the salty feta cheese and tart citrus dressing. The edamame and almonds give this some added protein making it a great vegetarian main meal. This is great as a side dish served along with some grilled chicken or fish too. I can also attest that this salad keeps well in the fridge for at least 3-4 days so it's a great idea to make at the beginning of the week and then portion for lunches that you can just grab and bring to work. If you can't find the Kashi pilaf, you can make up your own version using brown rice, bulgar wheat, quinoa or even a combination of two or three of your grains of choice. Also look for mandarin oranges that are canned in their own juice, not in a syrup which adds a lot of unnecessary sugars. If you can't find that type, then just drain the oranges and substitute a little pineapple juice for the mandarin orange juice.

7-Grain Pilaf and Orange Salad Ingredients 1 cup Kashi 7 Whole Grain Pilaf (or brown rice, bulgar wheat, quinoa or a combination of all 3) 2 cups water (for Kashi pilaf only, if using another grain prepare with the amount of water the package says) Nonstick cooking spray 1 cup slivered almonds 1 cup shelled edamame beans 1 cup Mandarin oranges, canned in mandarin orange juice not syrup 3 green onions 1 cup dried cranberries ¼ cup lemon juice ¼ cup sugar 1/8 teaspoon pepper ¼ cup canola oil 1/2 cup feta cheese (optional) Instructions Prepare Kashi 7 Whole Grain Pilaf (or other whole grain of your choice) according to package; scoop out onto a large plate to cool. Spray baking sheet with cooking spray, spread slivered almonds out on it, and bake about 5 minutes or until almonds are golden brown. Cook edamame by boiling for 3 minutes or until tender. Drain and set aside in refrigerator to chill. Drain Mandarin oranges and reserve ½ cup of liquid from can.  Slice onions thinly. In a large bowl, mix dried fruit, edamame, green onions, and almonds with Kashi 7 Whole Grain Pilaf. In another bowl, whisk together lemon juice, sugar, half of the Mandarin juice, and pepper.  While whisking, slowly drizzle in the oil until a dressing forms. Pour the dressing over salad and mix well. Add Mandarin oranges and mix gently. Let salad rest at room temperature for 10 minutes to allow flavors to combine. Serve topped with feta cheese if desired. Serves 10-12 as a side dish

View Printable Version

Recipe courtesy of Chef Scott Houghton, Operation Frontline volunteer from Washington, D.C.

Roasted Tomato Caprese Salad

I love a good tomato mozzarella salad, and make them often when I am entertaining because they are hearty and filling while still being light and refreshing. This recipe is an interesting twist on the traditional Caprese salad that consists of just fresh tomatoes, mozzarella and basil. Although tomatoes are at their peak right now and can literally be eaten just like an apple, it is sometimes nice to dress them up a little. In Ina Garten's Back to Basics cookbook, she slow roasts her tomatoes with olive oil, balsamic, garlic and sugar until they are crinkly and sweet but still somewhat juicy. They are divine served with a slice of creamy bufala mozzarella (made from the milk of water buffalos instead of cows) on top and a drizzle of extra virgin olive oil. Don't skimp on low quality fresh mozzarella, it is worth shelling out the $8.99 a ball for the good stuff in a recipe with so few ingredients. This is great to serve as an appetizer or main course. I pair it with a green salad and crusty fresh bread. I also suggest roasting extra tomatoes as they keep well in the fridge and are great to add to pasta or to paninis.

Roasted Tomato Caprese Salad Ingredients: 12 plum tomatoes, halved lengthwise, seeds removed 1/4 cup extra virgin olive oil, plus more for drizzling 1 1/2 tablespoons balsamic vinegar 2 large garlic cloves, minced 2 teaspoons sugar 1 lb. fresh mozzarella (preferably bufala) 12 fresh basil leaves, sliced very thin kosher salt and fresh black pepper to taste Instructions: Preheat the oven to 275 degrees. To seed the tomatoes, scrape out the seeds with a spoon, leaving the core intact. Arrange the tomatoes on a sheet pan, cut side facing up, in a single layer. Mix the olive oil, sugar, balsamic vinegar, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic in a small bowl. Drizzle the mixture evenly over the tomatoes. Roast the tomatoes for about 2 hours. They should be caramelized and slightly shriveled. When done, allow them to cool at room temperature. Cut the mozzarella into slices approximately 1/4"-1/2" thick. If the slices of mozzarella are larger than the tomatoes then cut them in half. Layer the tomatoes on a platter and top or alternate with the mozzarella. Scatter the basil on top and drizzle with additional extra virgin olive oil and balsamic, if you wish. I like to serve this with some lightly dressed arugula. Serve at room temperature. Serves 6. Recipe courtesy of Ina Garten's Back to Basics Cookbook.

View Printable Version

Beach Dog

If you ever find yourself on a boat off of Wingaersheek beach in Gloucester, you must make a pit stop at Dirt's Dogs. This is the equivalent of the Boston sausage guy cart on a floating barge. Is this not the best idea ever? So after you have worked up an appetite from a day of sunbathing, swimming and strolling on the beach, you can pull up your boat and get a freshly grilled sausage or hot dog, candy bar, slush or cold drink. If you forgot your sunscreen or the all important koozie, no fear - they have those too. This essential summer pit stop will only be open for about another month, so check it out if you can. No shirt or shoes required.

Cucumber Cups

I made these little cucumber cups for the neighborhood park party that I went to a few weeks ago. I knew that I wanted to bring my curry chicken spread as one of my appetizers, but I was worried that the toasted bread I usually spread it on would end up getting soggy if it sat on a picnic table in the heat. I wanted something light, refreshing and bite size that could hold up in warm weather. At my husband's suggestion, I tried using a slice of cucumber as the base for the spread. I have had tuna tartare served this way at many weddings and parties and loved it. The only issue with using just a slice of cucumber is that the topping can easily slide off and you run the risk of wearing the appetizer instead of eating it. I decided to rectify this problem by using a melon baller to scoop out a well in the cucumber slice, being extra careful not to puncture all the way through. I ended up with the perfect little cup for about a tablespoon of filling. I suggest using a seedless English cucumber which is not waxed so there is no need to get rid of the peel. Leaving the peel intact makes for a sturdier and less watery cup as well. I recommend slicing the cucumber into rounds that are about 1/2-3/4" thick. Once you have "dug your wells" I would wipe the excess water off of each slice with a paper towel before you add your filling of choice. This is a great way to serve salsas, creamy dips, chicken, tuna or egg salad. It is cost effective (a cucumber costs much less than a box of crackers), healthy and looks pretty darn cute when arranged on a platter topped with colorful fillings. I highly suggest trying this with my curry chicken spread at your next get together. They went fast at the park party and many people asked me for the recipe.

Feta Salsa

This past week my neighborhood organization threw a party in the little park around the corner for all the residents. It was a great way to bring people together who might not otherwise take the time to stop and chat while passing on the street or in the lobby of their building. It was also a beautifully warm summer evening, perfect for hanging around outdoors, nibbling on some food and sipping on a drink. A great local restaurant, the Channel Cafe, set up a grill and was turning out amazing hot dogs topped with cheddar, cajun slaw and bbq sauce - YUM!! Everyone that attended was encouraged to bring some food or drink according to the fliers that were posted around the area in the weeks leading up to the event. An urban pot luck you could say. This obviously got me thinking about what I should bring. Given the somewhat steamy weather and the fact that the food would have to sit out on a table for a few hours, my choices were slightly limited to things that would not spoil in the heat. A quick look on one of my favorite food blogs, SmittenKitchen, gave me a great idea for a funky salsa that uses some of my very favorite foods - feta, olives and sundried tomatoes. This "salsa" is so easy to pull together, just chop and mix. I cut thin slices of a baguette and toasted them in the oven with a little olive oil, salt and pepper as an accompaniment. The bold flavors went over well and my bowl came home from the party empty - the best compliment you can get! I also made my curry chicken spread which I served in little cucumber cups, but more on that later.

Feta Salsa Ingredients: 1 cup pitted kalamata olives 1/2 cup sundried tomatoes packed in oil 8 oz. feta cheese 2 scallions 8 large basil leaves fresh ground pepper Instructions: Finely chop the kalamata olives, or pulse in a food processor. You want the olives to be slightly chunky, not a puree. Add the olives to a medium mixing bowl. Finely chop the sundried tomatoes and add to the olives. I buy sundried tomatoes that are already julienned so the chopping is minimal. Make sure to get all the oil from the tomatoes into the bowl as it will provide additional flavor and moisture. Crumble the feta cheese and add to the olive and tomato mixture. Chop the scallion in the very thin slices, using the white and light green part but not the ends, and add to the bowl. Finely chop the basil in thin strips. Add the basil and some fresh ground pepper and stir until combined. If you want a "looser" salsa you can add a little additional oil from the sundried tomatoes or some extra virgin olive oil. You should not need to add any additional salt. Serve at room temperature with pita chips or bread slices. This is also great as a sandwich spread.

Adapted from SmittenKitchen

View Printable Version