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Creamy Sweet Potato & Apple Soup

on January 22nd, 2013

DIY sweet potato and apple soup

I’ve died and gone to soup heaven. You might think that’s a bit of an exaggeration but you’d understand if you knew how long I’ve waited to make a soup like this one. Over the last few years (yes,years) I’ve come across the most fabulous looking soups made of sweet potato, squash or both. Sadly I would pass over them because they seemed like too much work. I didn’t have one of those handy immersion blenders. I’d have to take the time to let the vegetables cool, put them in my blender and purée them which to me seems like a lot of work. I’m all about immediate satisfaction. It has to be simple or I’m not going to make it.

Enter my new hot pink Cuisinart Smart Stick Blender. I have to admit, I’m probably more excited about the hot pink color than anything else. I’m now the cool kid on the block with the colorful appliances. I might be the only one who thinks so. Not everyone gets as excited about colors as I do.

Speaking of soup, let me get back to this one, creamy sweet potato and apple. The combination of potato, apple, maple syrup and spices give off the most inviting smell. The aroma filling my house was like sweet baked pie. Being as impatient as I am, I could hardly wait to try it. Fortunately once the vegetables are boiled this soup cooks in minutes. It’s just a matter of heating it up. Like the smell, the taste will not disappoint. I practically licked the bowl it was so delicious.

Being the health nut that I am, I did what I do best. I made this soup as healthful as possible. Instead of heavy or even sour cream I used Greek yogurt and skim milk to give it a creamy texture. By making this you lower the fat content and increase the amount of protein; boosting the nutritional value of the soup. I also used low-sodium broth and eliminated the need for added butter or oil by boiling the vegetables. These are just a few of many tricks that I have up my sleeve.

Creamy Sweet Potato & Apple Soup

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Ingredients

3 large sweet potatoes (peeled and cut in to 1 inch pieces)
2 medium apples (peeled and cut in to 1 inch pieces)
1 yellow onion (chopped)
2 tablespoons pure maple syrup
2 teaspoons ground cinnamon
1-2 dashes of ground nutmeg
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups low sodium broth (either chicken or vegetable)
1 cup skim milk
6oz non fat Greek yogurt (plus extra for garnish)
freshly chopped parsley

Directions

Place the chopped sweet potato, apples and onion into a medium - large sized pot. Add seasonings (cinnamon, nutmeg & salt) and the broth. Bring to a boil and then let simmer until the potatoes and apples are soft.

Using an immersion mixer blend the ingredients to make the soup base. Be careful not to allow the soup to splash; I burned my wrist this way. It's pretty hot at this point. Once well blended stir in the Greek yogurt and the milk. Cook for a few more minutes until the soup is nice and warm.

Pour equal portions in to serving bowls. Garnish with a spoonful of yogurt, cinnamon and fresh parsley.

I didn’t follow a recipe here, I used intuition. Cooking intuition is a skill I never had in my twenties, but has evolved very nicely over the past few years. Experimenting is fun. I can’t wait to do it again.

Enjoy!

Do you follow recipes or are you more of a free spirit experimenting on your own?

Baked Ziti Gone Healthy

on January 2nd, 2013

baked ziti

A good baked ziti doesn’t have to be loaded with fat and calories to be the delicious comfort food you crave. With a few minor changes you can make your favorite dish into a healthy meal that everyone can enjoy. Here is what I did to lighten up this meal.

First, I used whole wheat ziti in place of white pasta. Whole wheat version is high in fiber and less processed than the typical pasta we are used to. Next I replaced the ricotta with low-fat whipped cottage cheese. Not only is cottage cheese lower in fat and calories but it adds protein and great flavor.

I made this dish on a Friday night. It was one of those nights where I didn’t have a plan. I opened my fridge, took inventory of what I had and that’s where the goat cheese came in to play. I didn’t have mozzarella so I decided it was time to experiment. I’ll admit I was a little nervous, I’m not the best at improvising you know. But…AMAZING is all I have to say. It’s creamy flavor melts in your mouth with every bite.

I made my own meat sauce (recipe to follow soon). Canned sauces are good if you need to make something in a pinch but nothing beats home-made. Stay tuned…

Whole Wheat Baked Ziti with Goat Cheese

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Ingredients

8oz Whole wheat ziti (uncooked)
1-2 cup Meat sauce (or more if you desire)
1 cup Whipped cottage cheese
1 Egg
1 pinch Ground nutmeg
Ground black pepper (to taste)
2 tablespoons Fresh parsley
4-6oz Goat cheese (crumbled)

Directions

Preheat oven to 375

Cook pasta according to the directions on the box until it is al dente. Meanwhile mix the cottage cheese, egg, nutmeg, 1 tbsp parsley and pepper together in a bowl. Once the pasta is cooked and drained, add it to a 13 x 9 baking dish. Combine the cheese mixture and the meat sauce in with the ziti and mix well. Top with goat cheese and remaining tbsp of fresh parsley.

Cook for 40 - 50 minutes. I usually bake it for 30 minutes covered and then uncover it for the remaining 10 - 20 minutes so that it has a chance to brown a bit.

What’s your favorite comfort food? Do you have any recipe make-overs you’d like to share?

Tags: healthy baked ziti, ziti with goat cheese

Raspberry Walnut Breakfast Muffins

on December 14th, 2012

One of the worst diet mistakes you can make is skipping breakfast. After fasting all night your body needs some fuel come morning time. If you don’t get that fuel your body goes into starvation mode and soon after your metabolism starts to slow down. If you want to lose or even maintain your weight you should eat breakfast. And remember a calorie isn’t just a calorie, make sure you’re eating something wholesome.

That’s where these tasty little raspberry muffins come in. Yep, I’m back on the baking bandwagon so watch out now, I have lots of good recipes I want to try.

Made with yogurt, fruit and wheat germ these muffins certainly give you some bang for your buck. Bake them ahead of time, perhaps over the weekend, and you’ll have a quick breakfast option for the work week. No more excuses for skipping breakfast.

Let’s talk about wheat germ here for a minute. I used to use it all the time. I would put it in yogurt or use it in lieu of bread crumbs in baked chicken. Somehow over the years I forgot about wheat germ and the benefits of including it in my diet. All it took was a quick check on the Kretchmer web site to remind me of all its goodness.

There are several reasons why you should eat wheat germ. For one, it is high in vitamins and minerals, making it a nutrient-dense food. It contains zinc which will help ward off illness and heal wounds. It also has phosphorous, an essential mineral for healthy strong, bones and teeth. Perhaps the best part is that it is low in calories, sodium free and high in other good stuff such as fiber and non-animal protein. There are a few other benefits that wheat germ has to offer. I suggest you check them out.

And now on to the recipe…

Raspberry Walnut Muffins

Adapted from a raspberry muffin recipe posted on Kretchmer.com.

Makes 24 muffins

2 cups whole wheat pastry flour

1 cup of wheat germ (I used Kretchmer)

2 tbsp baking powder

2 eggs

1/2 cup low-fat milk

1/2 cup plain low-fat Greek yogurt

6 oz unsweetened apple sauce

2 tbsp coconut oil, melted

3/4 cup honey

1 cup fresh or frozen raspberries

1 cup walnuts chopped

2 – 3 tbsp sugar in the raw

zest of 1/2 a small lemon

Pre-heat oven to 350°

Mix the dry ingredients in a bowl (flour, wheat germ & baking powder)In a second bowl, whisk together the eggs, milk, yogurt, honey, apple sauce and coconut oil. Slowly mix the wet ingredients in with the dry. Stir until thickened. Add the raspberries, walnuts and lemon zest; mix well.

Use an oil sprayer to grease your muffin tins. Evenly distribute the batter and top with a touch of sugar in the raw for added sweetness. Bake for 20 minutes or until muffins are slightly browned.

Enjoy!

Have you tried wheat germ? If so, what’s your favorite way to eat it?

Disclaimer: I received a coupon for a free jar of wheat germ from Kretschmer to try in a recipe. All opinions are of my own.

Tags: benefits of wheat germ, healthy baked goods, kretchmer wheat germ, raspberry muffin recipe

A Pasta Free Delicious Spaghetti Dish

on November 2nd, 2012

Who doesn’t crave a good bowl of pasta once in a while? It’s cheap, filling and cooks in less than 10 minutes. Not to mention it is absolutely delicious. An easy pasta dish is certainly good for those nights when you need dinner in a pinch. If only it were lower in calories and carbohydrates, you could eat it all the time.

Ah, but you can have your spaghetti and eat more of it too. My not-so-secret secret is to ditch the pasta all together and use spaghetti squash instead. Spaghetti squash has a mere 42 calories and 10 grams of carbohydrates per cup compared to the 210 calories and 41 grams of carbohydrates in a cup of cooked pasta. Sadly, a cup of pasta isn’t all that much. I’d argue that most people have at least 2 servings in one sitting. Imagine how many cups of squash you could have for the same amount of calories. Somewhere along the lines of 4-5 cups.

Take a look at my lunch from the other day. Looks amazing doesn’t it?

That’s not spaghetti y’all; it’s squash and let me tell you it is just as delicious as it looks. The recipe calls for chicken but you could just as easily make this a vegetarian dish. Between the squash and the kale this meal is loaded with vitamins and minerals; giving your dinner and/or lunch a huge nutritional boost.

Besides having fewer calories, less carbs and more of the good stuff, it is also light on the stomach compared to regular spaghetti. I can’t promise you that the taste will is exactly the same but nonetheless it is as tasty, maybe even more so.

Roasting the squash is the longest part of the process but it couldn’t be any easier to do. Just pop it in the oven, set your timer for 45 minutes and go about your business. Once that is cooked, it takes less than 10 minutes to put this all together. The roasting could also be done ahead of time and then reheated when you are ready to eat.

I used marinara sauce from a jar which cuts down on the prep time significantly. The only downside of the jarred stuff is the high amounts of sodium that come along with it. When I have the extra time I will most certainly put the effort in, dice my own tomatoes and make a fresh sauce that is much lower in sodium. If you also prefer fresh sauce, I have a great pasta recipe with fire roasted tomatoes and goat cheese. That sauce would pair wonderfully with this dish. Simply swap out whole wheat pasta for spaghetti squash, add some kale and you’re golden.

Spaghetti Squash Italian Style

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Serves

Ingredients

1 Spaghetti Squash (sliced in half)
1 tablespoon Olive Oil
1 pinch Salt & Pepper
2 cups Marinara Sauce (pre-made)
2 cups Pre-cooked Chicken Breast (diced (or more if desired))
4 cups Kale (chopped (or more if desired))
Parmesan Cheese (grated)

Directions

Preheat the oven to 400. Take the 2 halves of squash, lightly brush them with olive oil and season with salt & pepper. Roast them in the oven for 45 minutes or until you can easily stick a fork through the center. Once fully cooked allow it them to cool for 10 minutes. In the mean time heat the marinara sauce to desired temperature on the stove top.

Once the squash has cooled a bit, use a fork to scoop out the spaghetti like strands and put them into a large bowl. Add the kale (raw), the chicken and the heated marinara sauce. Toss until well mixed.

To serve, place 4 equal portions into pasta bowls and top with grated Parmesan cheese.

Have you ever tried spaghetti squash? What is your favorite type of squash?

Tags: healthy Italian disher, low calorie pasta dishes, quick weeknight meals, spaghetti squash

Spicy Chicken Chili

on October 23rd, 2012

This is a quick fall favorite of mine, Spicy Chicken Chili. I found it in Food & Wine Magazine a few years back and have been making it ever since. This healthy soup is high in protein and fiber and low in both sodium and fat. This is a hearty meal to try if you are watching your waistline. It has all the flavor without the guilt.

I made a few minor changes to their recipe based on preference. Instead of chicken thighs, I used shredded chicken breast. This lowered the amount of fat and calories in the chili. I also added an extra can of pinto beans instead of using black beans. When it comes to making chili, pinto beans are my beans of choice. You may use any type of bean. The choice is yours. :)

Because of its tomato base, chili is an excellent source of cancer fighting antioxidants such as lycopene. Did you know that tomatoes are even better for you when cooked? Unlike fresh tomatoes, those that are cooked release more of their antioxidants allowing for better absorption in the body. According to WebMD, this is especially true when cooked with a little oil.

Here you have a delicious stew, loaded with protein, fiber and antioxidants that is also low in fat, calories and sodium. How do you beat that? Try this chili recipe from Food & Wine Magazine and let me know what you think.

Looking for other tomato based recipes to try? Give my Tomato & Barley Soup or my crock-pot chili a try. I also have a great chicken soup also made with tomatoes.

What’s your favorite way to eat tomatoes?

Tags: benefits of tomatoes, food and wine magazine, healthy chili recipes, spicy chicken chili

Tomato Barley Soup; The Perfect Comfort Food

on October 18th, 2012

I don’t know about you, but fall makes me crave comfort foods. Not so much meat and potato type dishes, more like soups and chili. I usually cook on Sunday afternoons so that my meals are ready for the week. Meal planning is crucial if you have a hectic schedule and still want to eat healthy foods.

This week I made a delicious tomato and barley soup that I’d like to share with you. It may sound like a lot of ingredients but trust me when I say this is super easy to throw together. It’s low in sodium and calories and with the mushrooms, kale and tomatoes it’s pact with nutrition. What I like most about this recipe are the spices; cayenne pepper, cinnamon, cumin and corriander. The combination warms you right up. I like to have this soup with a side of cottage cheese for some added protein. But if cottage cheese isn’t your thing you could easily make this a side dish with one of your meals.

The next time you have a craving for comfort food, give this tomato and barley soup a try. The ingredients are simple and it is very easy to make.

Inspired by Whole Food’s Tomato Bulgar Soup with Warm Spices

Tomato Barley Soup; The Perfect Comfort Food

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Serves

4-5

Ingredients

4 cups Low sodium vegetable or chicken broth
1 Onion (chopped)
2 cloves Garlic (minced)
1 cup Mushrooms (diced)
1 teaspoon Ground corriander
1 teaspoon Ground cumin
1 dash Cayenne pepper (or more if you like it hot)
Ground black pepper to taste
1 tablespoon Cinnamon (I recommend starting with 1/2 tbsp and adding more as needed)
1 cup Uncooked pearled barley
1/4 teaspoon Salt
28oz No salted added diced tomatos
1 tablespoon Freshly squeezed lemon juice
2-3 handfuls Kale
1 tablespoon Crumbled feta cheese

Directions

Pour a 1/4 cup of broth into your pot. Add the onions, mushrooms and garlic and cook until the onions are translucent. This is a good trick I learned from Whole Foods. If you would rather use oil then go with 1-2 tablespoons of olive oil.

Once the vegetables are ready add the spices, the remainder of the chicken broth, diced tomatoes and the uncooked barley. Simmer on low for 50 - 60 minutes, stir occasionally.

Once the barley is cooked add the kale and simmer for another 5 minutes. Stir in the lemon juice and then sprinkle the feta on top of each serving separately.

Note

The great thing about this soup is that you can adjust the spices to your taste. I love cinnamon and cayenne pepper so I went heavy on those two spices. If you feel that it is too much, start with 1/2 the amount. You can always add more as you go but it doesn't work quite so well the other way around. :)

I also added a bit more salt at the end. Since I used low sodium broth and tomatoes the soup needed a little something. But I always buy low sodium so that I can control how much is added to my meals.

One last thing, if you have left overs then the barley will most likely soak up the broth. Add a little extra chicken broth before you heat it up to make it a soup again. Or you could leave it as is and eat it as a stew like I do.

Enjoy!

What’s your favorite comfort food? Have a good recipe that you would like to share? Post it in the comments and I might just have to try it.

Tags: barley recipes, comfort foods, healthy soups, tomato soup recipes

Pumpkin Dark Chocolate Chip Muffins That Are Good For You

on September 27th, 2012

I’ve got 4 words for you, healthy, delicious, quick and easy. What more could you ask for in a snack? When choosing a snack, homemade is often the better option because you have control over what goes into the mix. You won’t have any hydrogenated oils, high fructose corn syrup or other additives in your muffins. There’s no guilt here, as long as you only eat 1 at a time. Sometimes easier said then done. I know…

Do you remember the bran muffins I made last year? This is basically the same recipe but instead of fruit I used canned pumpkin and substituted pure maple syrup for honey/molasses. Oh, and I also threw in some dark chocolate chips. As you know, they are my favorite.

Why are these muffins so good for you?

I’ll give you 3 reasons:

They’re made without any processed flour or sugars.
Pumpkin is low in calories and high in vitamins, minerals, antioxidants and fiber.
Pure maple syrup has over 54 antioxidants and when compared to other sweeteners, it’s much higher in vitamins and minerals.

Now get baking!

Pumpkin Dark Chocolate Chip Muffins

Ingredients

2 cups Wheat bran
1.5 cups Whole wheat pastry flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Pumpkin pie spice
1.25 cups Non or low fat milk
1 cup Canned pumpkin
3/4 cups Unsweetened apple sauce
2 tablespoons Coconut oil
1 Egg (beaten)
1 teaspoon Pure vanilla extract
3/4 cups Chopped walnuts
3/4 cups Dark chocolate chips
1/2 cup Pure Maple Syrup

Directions

Preheat
Makes 12 – 18 muffins

Note

These muffins aren't overly sweet. style="">

src="http://befitwithkristen.com/wp-content/plugins/getmecooking-recipe-template/images/print.png" />Print recipe

"> oven to 400 degrees. Combine wheat bran, flour, baking soda, baking powder and pumpkin pie spice. In a separate bowl, blend applesauce, canned pumpkin,milk, molasses, oil and egg. Add to dry ingredients and stir until moistened. Add in your dark chocolate chips and nuts. Spoon batter into a muffin tin greased with cooking spray and bake for 15-20 minutes.
They are meant to be a healthy breakfast treat or a snack. If you desire more sweetness you could try adding some more maple syrup or perhaps experiment with some stevia. A couple of my clients bake with stevia and they love it. I have not tried it yet myself.

What’s your favorite homemade snack?

Tags: benefits of pumpkin, benefits of pure maple syrup, healthy muffin recipes, healthy snack ideas, pumpkin muffins

Cottage Cheese Pancakes: A Healthy Choice

on September 12th, 2012

Here’s the recipe for the cottage cheese pancakes I made on Sunday. I know I teased you all with the pictures I posted on Facebook and Instagram. Sorry yet not so sorry about that. ;)

If you are like me and crave pancakes for Sunday brunch then you’re going to love this recipe. Made with cottage cheese (I find that Friendship’s whipped works best), whole wheat flour and sugar in the raw, this is a much healthier alternative to the traditional pancake recipe. You get all the pleasure without the any of the guilt.

I wrote this recipe down on a note pad well over a year ago and I honestly have no idea where I saw it. It’s definitely not my creation, although I did alter some of the ingredients to make it healthier. Besides getting rid of the processed sugar and flour I added baking powder, cinnamon and vanilla extract which were not in the original recipe. I’ll also note that I eliminated the canola oil and the pancakes were still delicious. If you’d like use oil in your recipe I would recommend one that is healthier and non -GMO such as coconut oil.

Cottage Cheese Pancakes: A Healthy Choice

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Ingredients

1 cup Whole wheat pastry flour
1/2 teaspoon Baking soda
2 teaspoons Baking powder
2 tablespoons Sugar in the raw
1 tablespoon Cinnamon
1 cup Cottage Cheese (I use 1% milk fat)
3/4 cups Skim milk
4 eggs
1 teaspoon Pure vanilla extract

Optional

1/4 teaspoon sea salt
2 tablespoons Coconut oil

Directions

Mix all dry ingredients (whole wheat flour through sea salt) in a small bowl. In a separate bowl whisk together the eggs, cottage cheese, vanilla extract (and oil if you used it). Add the flour mixture to the egg mixture and stir until well blended.

Spray your griddle pan with oil. Drop the batter onto a heated pan in 1/4 cup portions. Cook on low until the top starts to bubble (usually about 5 minutes). Flip the pancakes and cook for another 1 -2 minutes.

As far as topping go your options are limitless. I used agave nectar and sliced peaches last Sunday. Since agave nectar is so sweet, you don’t need much. I’ve also used Greek yogurt blended with stevia as well as apple sauce mixed with cinnamon. But my favorite, 100% pure maple syrup. Did you know that 100% pure maple syrup has 54 different antioxidants? Yep, it’s not as bad as we once thought it was. But you have to get the good stuff and that means no Aunt Jemima. :) Just remember, everything in moderation as it is still high in calories and sugar.

Speaking of sugar, the next time I make these I’m going to try sucanat. It is the least refined of all the sugars and has a distinct molasses taste which I think would be wonderful in these pancakes. I used sucanat in the chocolate brownies I made for my mom’s birthday party and they were a great hit (I’ll have to post this recipe as well)!

If you like this recipe then you may also want to try these high protein pancakes made with greek yogurt. I can’t decide which ones I like the best…

Enjoy!

What’s your favorite pancake topping?

Tags: breakfast, friendship dairies, healthy brunch, healthy pancake recipes, high protein pancakes, pure canadian maple syrup, whole wheat pancakes

Summer Salad with Grilled Vegetables, Quinoa, Tofu and Feta

on August 23rd, 2012

And so continues my theme for the month of August, Meatless Mondays. Last week I made Kamut Salad with Grilled Veggies and the week before that I made Curried Tofu Stir Fry. Today I bring you another delicious vegetarian recipe that I tried last Monday, Summer Salad with Grilled Veggies, Quinoa, Tofu and Feta.

I have only two words for you, delicious and healthful. Made with quinoa and tofu, this salad is packed with the good things that most of us don’t get enough of, like fiber and protein. Add in the veggies and you have a complete one dish meal that’s super easy to make, especially on those week nights when you are short for time.

In my opinion the fresh herbs make this dish. Cooking with fresh herbs adds mucho flavor, while also allowing you to cut back on oil and sodium, thereby eliminating extra calories. The other key ingredient here is the feta cheese. And OMG, what a difference that makes. It adds a creamy and slightly salty flavor.

I know what you are thinking, fresh herbs can sometimes be a pain. Unless you’re cooking for a small army it’s hard to use them up while they’re still fresh. But they are so worth it aren’t they? To solve that problem (flavor vs convenience) I often use Litehouse Freeze Dried Herbs. Essentially they are fresh herbs that are frozen. They taste just about as good as fresh herbs, you’ll hardly notice the difference. Here’s my rule of thumb, if I’m cooking for quests I go with fresh, if not then it’s freeze-dried all the way…

Summer Salad with Grilled Vegetables, Quinoa, Tofu and Feta

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Ingredients

1 Container Extra Firm Tofu
1/2 cup Quinoa (uncooked)
1 Red Bell Pepper (cut in half and then sliced)
1 Medium Summer Squash (quartered lengthwise then chopped)
1 Medium Egg Plant (chopped)
1/4 cup Kalamata Olives (pitted and chopped)
1/4 cup Feta Cheese (crumbled (and more to sprinkle on top))
2 tablespoons Fresh Basil
2 tablespoons Fresh Parsley
Salt & Pepper (to taste)

Dressing

1 tablespoon Coconut Oil (olive, sunflower or grape seed oil would also work well)
2-3 tablespoons White Balsamic Vinegar (start with 2 tbsp and add more if needed)
1/2 teaspoon Course Grain Mustard
Salt & Pepper (to taste)

Directions

1. Heat the grill
2. Spray veggies with olive oil and season with salt and pepper
3. Grill veggies until they are slightly browned, being careful not to over cook them
4. Meanwhile boil quinoa in 1 1/4 cups of water and simmer for about 10-15 minutes
5. Grill the tofu for a few minutes, until it starts to brown
7. Once everything is cooked toss them all into a large serving bowl
8. Add spices, feta cheese, salt, pepper and olives to the bowl
9. Whisk the oil, vinegar, mustard and salt/pepper together.
10. Add the dressing to the salad.

Add extra parsley and feta as garnish. Serve warm.

Enjoy!

What’s your favorite summer salad? Any good recipes out there?

Tags: healthy meals, litehouse freeze dried herbs, summer salads, tofu recipes, vegetarian recipes

KAMUT Salad With Grilled Eggplant, Tomato and Onion

on August 15th, 2012

Maybe you’ve heard of it or even seen it in the aisle at the grocery store; but what in the world is KAMUT you ask? KAMUT® is the brand name for Khorasan wheat. It’s a whole grain similar to wheat but sweeter in taste, higher in nutrients and happens to go well with grilled eggplant, tomato and onion (just sayin’).

And why should you try it? For starters KAMUT is a NON-GMO food and always grown organically. It has more protein and minerals than common wheat (a big bonus). And better yet, it is also high in antioxidants and lipids.

According to the KAMUT® web site;

“Because of its higher percentage of lipids, which produce more energy in the body than carbohydrates, KAMUT® khorasan wheat can be described as “high energy wheat.” Athletes, people with busy lives or just anyone looking for high energy food will find products made with KAMUT® khorasan wheat a valuable addition to their diet.”

Good stuff! Now on to the recipe…

I found it on Foodtv.com last summer. It’s a Bobby Flay specialty and always a big hit every time I make it. This is my first time using KAMUT (the original recipe calls for Farro), and it too was a big hit at a dinner party last weekend. As I mentioned earlier, it is sweet in taste but also has a slight nutty flavor, giving this dish a bit of a twist.

A few things worth noting:

- I also grilled the tomatoes to give them a fire roasted flavor. Yum!

- A little goes a long way with the sherry vinaigrette. I didn’t use even half of what the recipe makes. So use it sparingly and save the rest as a marinade for grilled chicken or pork.

- It’s true that this grain takes a long time to cook. But the great thing about it is that you can cook it ahead of time. I let mine simmer while doing chores earlier that day. Piece of cake (ooh now I’m craving chocolate cake)!

Kamut Salad With Grilled Eggplant, Tomato and Onion

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Website

Food TV

Ingredients

Salad

1.5 cups Kamut (uncooked)
3 Japanese (baby) eggplants (halved)
1 Red onion (pealed and thickly sliced)
Olive oil (for brushing)
Salt & pepper (to taste)
1/2 pint Grape tomatoes (halved)
1/4 cup Chopped fresh dill (and more for garnish)
Sherry Vinaigrette (recipe follows)

Vinaigrette

1 small Shallot (finely chopped)
1/4 cup Sherry or balsamic vinegar ((I used red wine vinegar))
2 teaspoons Dijon or course grain mustard
1/4 cup Fresh dill (chopped)
1/2 cup Olive oil

Directions

Salad
	Prepare Kamut according to the directions on the back of the bag Brush the vegetables with olive oil and season with salt & pepper. Grill for about 4 minutes on each side. Dice the cooked vegetables and mix in with the cooked Kamut in a large serving bowl. Add the dill and the Sherry Vinaigrette. Mix well and garnish with more dill if desired.
Vinaigrette
	Whisk together all of the ingredients except for the olive oil. Once mixed slowly whisk in the olive oil.