Farro and kale with roasted pears and turkey bacon

 

I hope your Christmas was merry.  We have been sharing a lovely week with my family in New York.   My mother really outdid herself and gave me Christmas day off, which was a gift unto itself.  If you read my post last week, you may remember the multitude of Christmas Eve traditions that continue to thrive in my family.   I was obsessing about our tradition where everyone brings a a fish dish to dinner except those who are pregnant, who can bring an (easy-to-make) salad instead.  So I did some detective work the week before the holiday and I was assured by all the newlyweds and those with more than 2 children that there would be no salad-making this year.   Hmmph.  All fish and pasta makes a very unbalanced meal according to yours truly, so I took it upon myself to start a new tradition whereby allowing a very NOT pregnant me to bring a salad.  Although making Brussels Sprout Salad by myself for 80 people was not taking the easy way out.  I was counting on my sisters and daughters to help, but they disappeared on me to go start a 1,000 piece puzzle.  Regardless, the sprouts were a huge hit, even with those who claim to hate Brussels sprouts (really?) and I was happy to provide something green and fresh for the meal.

But low and behold, just as everyone was comfortably wedged into his or her seat and practically finished eating, my cousin Marie pulled off a good one.  In a move of pure drama, she waltzed into the dining room untraditionally late with a giant wooden bowl and, you guessed it, asked “salad anyone?”  Well, let me tell you there’s nothing more a big Italian family likes than the thought of becoming bigger.  The squeals and cheers were deafening, especially to my husband seated 2 inches from me.  The applause lasted for a solid ten minutes.  More wine was poured and toasts were offered.  Still my favorite night of the year.

But at this point, I have had my fill of pasta and bread, cookies and wine.  I want my regular food back.  I want my whole grains and my BFF kale.  I want to make one of my favorite dishes, Farro and Kale with Roasted Pears and Turkey Bacon.  Vegetarians, don’t leave me here.  Just drop the bacon and we’ll stay friends.  This is too good to miss.  I love to pair this with a hearty salad of mixed greens, shaved fennel, and walnuts.  Ahhhhh…..almost meatless Monday.  Happy day.

I want you to make this and when you do, just make a little salad or a simple side of roasted vegetables.  If you need to, you can sub barley for the farro, and your favorite green for the kale, although isn’t kale your favorite?  Speaking of favorites, I can’t believe I have yet to post a recipe with my favorite fall fruit, pears.  Why is it that apples get all the attention at this time of year?  I think pears are so underappreciated, so versatile and so delicious.  I’m rooting for pears!  I’ll even post a simple, but luscious pear dessert on Friday, just in time for your New Year’s Eve party.  Goodness.  So much to celebrate.

Farro and Kale with Roasted Pears and Turkey Bacon

Pamela, adapted from the Los Angeles Times
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Servings 8 -10

Ingredients
  

  • 3 firm but ripe pears about 1 ½ pounds, cored and cut into ¾-inch cubes (I used Bartlett)
  • 3 Tablespoons olive oil divided
  • 1 teaspoon chopped thyme
  • Sea salt
  • Freshly ground black pepper
  • ½ pound turkey bacon
  • 2 cups uncooked farro
  • 1 onion thinly sliced
  • 2/3 cup dry white wine or chicken stock
  • ¾ pound Tuscan kale or kale of your choice, stems removed and roughly chopped, about 8 cups
  • 3-4 Tablespoons lemon juice
  • 2 Tablespoons unsalted butter

Instructions
 

  • Preheat the oven to 425 degrees. In a large bowl, gently toss the pears with 1 Tablespoon oil and 1 teaspoon thyme. Spread the pears out in a single layer on a parchment-lined baking sheet and sprinkle with ¼ teaspoon sea salt and several grinds of black pepper. Roast, turning occasionally until golden brown and fragrant, about 25 minutes. Remove and allow to cool.
  • On a large parchment-lined baking sheet, arrange the turkey bacon slices. Bake at 425 degrees until top is crisp. Turn once and cook the other side until crisp, about 15 minutes total. Remove from oven and allow to sit until cool enough to handle. Then chop coarsely.
  • Rinse the farro and place in a large pot with a pinch of sea salt and enough water to cover by at least 2 inches. Bring water to a boil and simmer until tender, about 30 minutes. Drain well!
  • Meanwhile, heat the remaining 2 Tablespoons oil in a large skillet over medium heat. Add the onion, a sprinkling of sea salt and black pepper and cook, stirring often, until golden brown, about 10 minutes. Remove the pan from the heat and stir in the wine. Return the pan to medium heat. Cook until most of the wine is absorbed, about 2 minutes, stirring often and removing any bits of flavor on the bottom of the pan. Stir in the kale and season with salt and pepper. Cover and cook until the kale is just tender and still vibrant green, about 7 minutes. Stir halfway.
  • In a large serving bowl, combine farro with lemon juice and butter. Stir in the kale and turkey bacon. Gently fold in the pears. Taste for seasoning and serve immediately.
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Mini-empanadas with mixed greens

Well, like it or not, it’s officially holiday season!  Even though there’s so much to love about the holidays, I just wish it didn’t all happen at once.  Do you ever have that feeling?  But one thing I truly look forward to is getting together with friends for a good, old-fashioned cocktail party, provided I get invited to one.  I love mingling and chatting with lots of different people and eating fun little noshes at my leisure.  However, if you ask me, I do think there’s a little room for improvement in the hors d’oeuvres arena.  (Maybe that’s why I don’t get invited to too many parties.)  You know what I mean, right?   Lots of baked brie with chutney, sad-looking crudite with not-homemade hummus, or tomato-basil bruschetta…in the winter!  We’re going to step it up a notch today, folks.  You need to bring an hors d’oeuvre to a party either this weekend or next, correct?  Although I have several fab party recipes on the site already, these empanadas are tied for my favorite with the Zucchini-Gruyere Tart, which is a winner every time.

Empanadas are these delicious little savory hand pies.    It’s almost like a small tart that has been folded over.  Whereas there are infinite fillings you can use, empanada pastry dough is usually stuffed with seasoned ground beef and fried.  We’re not doing any of that.  When I noticed a recipe for empanadas in Deborah Madison’s Vegetarian Cooking for Everyone using leafy greens and olives, I knew I had to try them.  I have tweaked the recipe over the years to make it simpler and sometimes I add finely diced precooked turkey sausage to the greens — delicious, I tell you.  My kids are crazy for them and I really don’t think they even know what they’re eating.

After my last class the Friday before Thanksgiving when I thought I might collapse, I realized that two months ago I had volunteered my house for a pot luck dinner the NEXT night because, you know, it seemed like a bonehead  good idea at the time.  Well, what was a good idea was that I offered to do a turkey since I would have a leftover demo bird from Friday’s class as well as an hors d’oeuvre, knowing full well that I could make these scrumptious little empanaditas in October and freeze them.

Daughter #1 and I had fun making them one afternoon when she had a day off from school.  You don’t have to make the pastry from scratch like I did.  I have seen prepared empanada pastry rounds in specialty markets, or you can cut out rounds from pie crusts.  But if you have ever made cut-out cookies, you can do this.  I normally just roll out the little rounds and leave them with imperfect edges, but I was surprised that my daughter wanted to take the time to use round cookie cutters to make them “prettier.”  If you don’t want or need to freeze the empanadas, you can roll out the rounds the day before and keep them well-covered.  You can also make your filling in advance and then assemble the empanadas before you bake them.  Let me just tell you right now, you should make these whether you’re party-bound or not and freeze them for a rainy day.  My kids will pull them out of the freezer and pop them into the toaster oven for an after school snack or to eat with a bowl of soup on the weekend.  You can even stick them in a lunchbox!  Do my good ideas ever end?  Can you tell I’ve had too much green tea today?!

 

Mini-Empanadas with Mixed Greens

Pamela, inspired by Deborah Madison's Vegetarian Cooking for Everyone
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Ingredients
  

  • Empanada Dough:
  • 3 ¾ cups all-purpose flour you can sub out ½ cup with whole wheat pastry
  • ¾ teaspoon fine grain sea salt
  • 1 Tablespoon granulated sugar
  • 2 sticks + 2 Tablespoons cold unsalted butter cut into pieces
  • ½ cup + 2 Tablespoons ice water
  • Filling:
  • 2 Tablespoons unrefined cold-pressed extra virgin olive oil or ghee
  • 1 small onion finely diced
  • 2 garlic cloves finely chopped
  • ¼ cup chopped fresh parsley
  • ¼ teaspoon red pepper flakes
  • 12 cups mixed chopped greens such as Swiss chard beet greens, kale, spinach, and/or escarole
  • 2/3 cup shredded fontina cheese optional
  • Sea salt and freshly ground black pepper to taste
  • 1 beaten egg + 1 Tablespoon milk

Instructions
 

  • Make the dough: In the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. Add the butter and pulse until the butter is in pea-sized pieces. With the machine running, slowly add the water through the feed tube and pulse until a ball of dough comes together.
  • Transfer the dough to a piece of parchment paper or plastic wrap. Use your hands to pat the dough into a disk. Wrap the dough with the parchment (or plastic wrap) and refrigerate for at least 1 hour.
  • Divide the dough into 24 pieces: first cut 8 equal wedges, like a pizza. Then cut each wedge into three pieces. Roll each piece into a 4-inch circle. Transfer to a sheet pan and refrigerate.
  • Preheat the oven to 375 degrees. Make the filling: Heat oil or ghee in a large skillet over medium heat and add the onion, garlic, parsley and red pepper flakes. Saute until the onion is tender, about 4 minutes. Add the greens and sea salt and pepper to taste and cook until softened, about 8 minutes, stirring occasionally. If there’s a lot of moisture, drain some of the liquid.
  • Add the cheese to the greens and taste for seasoning. Allow to cool slightly before filling the pastry.
  • Place a spoonful of filling on the lower half of each dough circle, then fold the pastry over and seal the edges with the tines of a fork. Brush with the beaten egg and milk mixture. Bake for 20-25 minutes or until browned. (If you are baking these directly from the freezer, bake an additional 10-15 minutes.) Serve warm or at room temperature.

Notes

If you would like to add some precooked turkey sausage to the filling, take 4 (about 12 ounces) and diced them up. Add them to the pan with the onion, etc. Reduce the greens to 10 cups.
If you have a few tablespoons of leftover filling, save it the next day for an omelet. Yum!
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Artichoke and spinach barley “risotto” recipe

Artichoke and Spinach Barley "Risotto" | Pamela Salzman

Artichoke and Spinach Barley "Risotto" | Pamela Salzman

When I invited some friends over for dinner last Friday night, it seemed like a great idea.  After I finished teaching a class and picking up the kids from school, I would have a few hours to get the house organized and prepare a proper meal before our guests arrived at 6:30.  You know what they say about best laid plans.  My husband didn’t make it home in time to take Mr. Picky to baseball practice.  My girls each needed a ride here and there and then baseball practice was cut short because it was too dark to see the ball.  So my uninterrupted time in the kitchen turned into Pamela’s taxi service.  Has this ever happened to you?

It’s a very good thing that barley risotto was on the menu.  Traditional risotto is one of my favorite comfort foods, but it definitely requires a bit of babysitting.  Maybe I had a hunch that Friday would not be the night to stir a pot of rice on and off for 20 minutes, because I planned for a version of risotto which I could pop in the oven and say “see ya later.”  Barley takes the place of the classic arborio rice in this dish.  Like arborio rice, barley releases that nice starchiness which is essential to make the risotto creamy and rich.  Barley also packs a nice bit of protein and soluble fiber, which helps reduce cholesterol levels and support digestive health, but is missing from white rice.  Unfortunately, barley does contain gluten and is not appropriate for people who are gluten-intolerant.

This risotto almost parallels nature’s transition from winter to spring.  It is hearty with the barley being a bit nutty and chewy, but the leeks, artichokes and lemon help keep everything tasting light and fresh.  I am a huge fan of leeks and how grassy and mild they taste.  If you don’t have leeks, feel free to use shallots or onions.  I am not embarrassed to admit that I don’t enjoy trimming artichokes, so I keep frozen or water-packed artichoke hearts in the kitchen at all times.  Or adapt your favorite risotto recipe to use barley instead.

There’s something about risotto which is like a warm blanket, encouraging you to slow down and relax for a bit.  After a long week and a busy afternoon of shuttling children to and fro, it was so nice to sit down to a civilized dinner with friends.  It didn’t even matter that the house never got organized.

Artichoke and Spinach Barley "Risotto" | Pamela Salzman

Artichoke and Spinach Barley "Risotto"

Pamela
5 from 1 vote
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Servings 6 as a side dish

Ingredients
  

  • 3 Tablespoons unsalted butter
  • 2 cups thinly sliced leeks white and green parts (about 2 medium leeks), washed well
  • 2 garlic cloves minced
  • Sea salt
  • 1 cup barley semi-pearled or hulled (do NOT rinse)
  • Zest and juice of 1 lemon
  • ½ cup dry white wine
  • 3 ½ cups chicken stock or vegetable stock preferably homemade
  • 6 oz. artichoke hearts frozen or water-packed is fine, quartered
  • ½ cup grated Parmesan or Pecorino-Romano cheese or to taste
  • Freshly ground black pepper
  • 2 large handfuls of spinach

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a medium ovenproof pot or Dutch oven, melt 2 Tablespoons of the butter over medium heat. Add the leeks and sprinkle with sea salt. Sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute. Add the barley and the lemon zest and stir to combine. Add the wine, raise the heat, and simmer, uncovered, until the wine has evaporated, about 5 minutes.
  • Add all the stock, the artichokes and 1 teaspoon sea salt (add more to taste if your stock is unsalted), and bring to a boil.
  • Cover the pot with a lid and transfer it to the oven. Say "see ya later!" Bake for about 1 hour, until the barley is tender and most of the liquid is absorbed.
  • Remove the pot from the oven and uncover it. If it seems too liquidy, place over low heat and simmer a couple of minutes to reduce the liquid to your liking. I like it it a little looser than a pilaf. Otherwise, stir in the Parmesan, 1 Tablespoon butter, lemon juice, black pepper to taste and the raw spinach. Taste for seasoning and serve immediately. To reheat leftovers, add a little hot water in a saucepan or add enough stock to change it into a soup.
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Artichoke and Spinach Barley "Risotto" | Pamela Salzman

Parchment baked halibut with cilantro and ginger recipe

Parchment Baked Wild Caught Halibut with Cilantro and Ginger | Pamela Salzman

Parchment Baked Wild Caught Halibut with Cilantro and Ginger | Pamela Salzman

When I was a child, my mother would announce on Ash Wednesday, “Since it’s Lent, I would like all you kids to give up something for the next 40 days that would be meaningful to you, something that would be a sacrifice.”  I wanted to give up going to church on Sundays, but my mother suggested that I give up arguing with my sisters.  Hmmm….  There was also the announcement that we would be limiting our meat intake, especially on Fridays when she would serve fish.  My sisters were carnivores and would always grumble about the lack of animal protein to be had.  This was fine by me, however, since I decided when I was 9 years old that I was a vegetarian who liked fish.

I’m not a vegetarian anymore, although I don’t think there’s anything wrong with not eating meat.  Your body will tell you if your not getting enough of something.  But every time Lent rolls around I think about fish on Fridays.  I make fish for my family once a week and I am thankful they like it.  Halibut, especially, is a favorite since it is so mild and works with many different flavors.  Cooking fish in parchment, or en papillote, is one of my favorite ways to prepare it.  Not only is it easy, the parchment keeps all the moisture inside the little packet to basically steam the fish and make it really moist.  Plus, it is a really gentle way to cook fish and protect the wonderful Omega-3 fats that we all need.

I love the combination of cilantro, ginger and green onions, but the recipe works just as well with mint or a mix of cilantro and mint.  Even though I can easily customize each parchment packet, I make everybody’s the same.  If Mr. Picky would like to scrape off his herb mixture, he can (and he does.)  But there are unlimited ways to flavor your fish if you tire of this recipe.  A drop of olive oil or butter, a squeeze of lemon, lime or white wine, a few fresh herbs, salt and pepper and that’s a delicious and light dish.  You can even add some quick-cooking vegetables to the packet, such as thinly sliced zucchini, carrots, spinach leaves, or leeks and you have a one-packet meal.  If it’s a long work day for me or if we have a Little League game just before dinner, I’ll assemble my packets in the morning and refrigerate them.  Take them out before you preheat the oven and bake them for an extra minute since they’ll still be a bit cold.  It’s like someone gave you a gift, in more ways than one.

Parchment Baked Halibut with Cilantro and Ginger

Pamela
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Servings 6

Ingredients
  

  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • 1 teaspoon finely grated fresh ginger
  • ¼ cup fresh cilantro leaves chopped or fresh mint, or a combination
  • 2 cloves garlic peeled and minced
  • ¼ cup green onion chopped
  • pinch of red pepper flakes optional
  • 6 4-6 ounce* portions of wild Alaskan halibut defrosted, if frozen
  • 6 14- inch squares of unbleached parchment paper
  • ½ teaspoon sea salt

Instructions
 

  • Preheat the oven to 400 degrees.
  • Place each piece of halibut in the center of a sheet of parchment. Season lightly with sea salt.
  • In a small bowl, mix together the remaining ingredients until well blended. Place a heaping spoonful of the mixture atop each piece of halibut and spread evenly.
  • Bring 2 opposites sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Place each packet on a baking sheet and bake for 15 minutes.
  • Transfer each packet to a plate and use caution when opening – the steam will be very hot!

Notes

You can also add thinly sliced vegetables to the packets and cook with the fish.
*If you are using pieces of fish that are bigger than the recipe specifies, you may need to make a little more of the herb mixture. I would also consider baking the fish for an extra minute.
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Guacamole and baked tortilla chips recipe

perfect guacamole and baked tortilla chips

Do not be under the misconception that because I teach people how to cook healthful food that I myself eat only whole foods all day every day.  Didn’t you read about my 90/10 plan?  90% of the time I try my best to eat super high-quality food — as whole and unprocessed as possible.  The other 10% of the time (which basically leaves Friday and Saturday nights), I eat whatever I want and I don’t feel bad about it.  Want to know what my guilty pleasure is?  Nope, not chocolate or candy, not booze or burgers.  It’s guacamole and chips.  I could eat bowls full of the stuff at any time.

When I moved to California from New York almost 20 (gasp!) years ago, I was introduced to the avocado and guacamole.  I couldn’t believe such a wonderful thing existed and I had just had my first taste (like when my husband took my son at 3 years old for his first Slurpee and the boy asked “why I not have this before?”).  Creamy, rich guacamole on a crispy, salty chip was my idea of delicious and addictive, especially if the chip was folded over.  I was also finding lots of other ways to enjoy avocados — chopped into salads, as a garnish on chili, and my favorite, thin wedges on whole grain toast with or without a slice of lox.  Divine, I tell you.

You can imagine the cause for celebration when I discovered that avocados are actually good for you!  Really good for you!  Who knew that something so creamy and buttery could have loads of fiber, Beta-carotene and minerals, such as potassium, magnesium and iron?  While it is absolutely true that avocados are very high in fat, it’s the kind of high quality fat that you want to eat.  It is the freshest kind of fat, one that hasn’t been exposed to air or processing and its profile is mostly monounsaturated fat, like the kind found in olive oil.  Hooray!  Avocados are also loaded with Vitamin E, a very powerful anti-oxidant.

So let’s chow down on the guacamole, right?  Well, you’ve heard it before — it’s not the guacamole that’s the problem, it’s what you eat with it that’s a whole lot of trouble.  I am referring to chips, especially the kind that are made from genetically-modified corn and fried in some low-quality corn or soybean oil.  Do not fret.  There is hope!  You can buy organic soft corn tortillas and make your own baked chips without a big commotion.  I am whipping up a few batches right now in preparation for tomorrow’s holiday.  What, you don’t celebrate the Super Bowl??  While you’re at it, check out a great vegetable chili recipe and you’ll be all set for the big day.  Go Steelers!

perfect guacamole and baked tortilla chips

Guacamole and Baked Tortilla Chips

Pamela
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Ingredients
  

  • guacamole:
  • 4 ripe avocados peeled, pitted and placed in a medium bowl
  • juice from ½ a lime or lemon I prefer lime, but many swear by lemon
  • 2 Tablespoons minced red or white onion or shallot
  • ½ tomato diced (leave it out if it's not in season)
  • ¼ cup chopped cilantro
  • 1/2 jalapeno pepper seeded and minced or hot sauce to taste
  • Sea salt to taste don't skimp, guacamole needs quite a bit
  • OR you can do the cheater version no guilt, of course and add a few spoonfuls of fresh salsa and salt to the mashed avocados
  • chips:
  • 2 Tablespoons unrefined cold-pressed olive oil
  • 6 6-inch organic, soft corn tortillas
  • Sea salt

Instructions
 

  • Sprinkle the avocado with the lime juice and mash together in the bowl.
  • In a separate bowl, mix the onion, tomato, cilantro and hot sauce. Stir into the avocado mixture and season to taste with salt.
  • Transfer to a serving bowl and serve or refrigerate, tightly covered for a few hours.
  • Preheat oven to 350 degrees. Place the tortillas on a cutting board. Brush the oil over both sides of the tortillas. Stack the tortillas and cut them in half, then cut the halves in half and one more time to make eighths. Spread the tortillas in one layer on a parchment-lined baking sheet and sprinkle with sea salt. Bake for 15-20 minutes or until crisp. Transfer to a paper towel-lined plate and cool.
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