Hi! Just made this up, and it’s delicious. I’ve been meaning to try cooking farro— it’s a grain somewhere between barley and rice with a nice earthy flavor. We have tons of squash thanks to Steve, and I’ve been trying to be more creative with them. So here’s the brief recipe (I have no amounts):
Roast chopped butternut squash, beets, & carrots with oil, red wine vinegar, chopped fresh ginger, chopped fresh rosemary, garlic, salt, & pepper
Cook farro, rinse, & drain. Add goji berries so they will soften a bit.
Combine veggies, farro, & a big handful of baby spinach.
Dress with olive oil, red wine vinegar, toasted sesame oil, chopped fresh ginger, chopped fresh rosemary, salt, & a dash of honey.
Hi! I just wanted to share with you all my new blog, blissfulbitesbymicha.wordpress.com
It’s mainly just to post some of my food photography and recipes, so check it out and please tell anyone who might enjoy reading it!
I hope we can keep using this blog through the year to keep in touch and post pictures & updates on our lives :)
My favorite part of summer has to be all the fresh fruit and the time spent making it into deelicious things! The day after I came home from my Ecuador trip, mom and I took Hana strawberry picking, and we still have bags of frozen peaches, raspberries and blueberries in the freezer to use up before we get this year’s harvest! Comus fruits are a bit different from the variety I was eating in Ecuador— fresh mangoes, maracuya (passion fruit), guayabas (guava)—and while I loved having all of these exotic flavors fresh from the vine, nothing beats the warm sweet strawberries we pick from Butlers, wild raspberries from the Martin’s farm, and Peach Tree Road peaches.
Mom whipped up a few mini berry pies to use up last year’s frozen fruit…
Then I decided to make these Strawberry Oat Squares, which I had been thinking about the whole time I was in Ecuador. I knew that right when I got home would be peak strawberry picking time, and this recipe looked like a great way to use them.
They almost taste like a good old Nutrigrain bar, which I enjoyed many of in my childhood days. But they’re much more hearty, wholesome, and healthy tasting, with homemade jam slathered and baked right on top. They’re also vegan, and interestingly made with chia seeds both in the jam and in the dough. Chia acts as a thickener in the jam and as an egg-replacer in the dough. I also like the seedy texture it gave to the jam— i love jam with chunks of fruit and seeds! Overall I loved these as a healthy treat- not too sweet but just enough. Mom even said she could eat them for breakfast. Yum!
Thennnn I made a simple peach-blueberry crisp for Grandma & Grandpa’s anniversary picnic at our house. It was a fairly healthy recipe by cutting the amount of sugar and using oats and whole wheat flour. Delicious with vanilla froyo!
yummyumyumyumyum, nothings better than a summer fruit crisp, except the one that I’m going to make when we get THIS year’s harvest!
This recipe was from Cooking Light but I modified it slightly by adding 1/2 cup peanut flour and 1/2 cup whole wheat flour in place of 1 cup while flour. Otherwise it is the same. It is a lighter version of banana bread but good. It uses oil instead of butter and the oatmeal adds to the nutrition. I put some of it in another smaller pan because it seemed like too much batter so I cooked it about 10 minutes less than called for. I ate part of that loaf and I have to say, I couldn’t really taste the peanut flour. I am not sure how much to substitute because you need the gluten of the regular flour when you make bread. Using the peanut flour though adds to the protein so it is a good substitution. I recommend it!
Next I plan on trying those rosemary nuts. They sound wonderful!
Love you all, Mom