Let's Dish With Linda Lou

Where You Taste The Love

Farro Breakfast Bowl

Farro Breakfast Bowl (3)

Farro is an ancient grain from Rome. Its delicious nutty flavor and slightly chewy texture remind me of a lot of barley. Up until recently, you couldn’t get your hands on it anywhere! Now, it’s readily available in your local grocery store.

I’m showing two pictures of my Farro Breakfast Bowls, one topped with an egg, and one without. Steve and I have a difference of opinion about eggs. I’m not even sure if “opinion” is even the right word. I’m no fan of the fried egg, to be fair, eggs are a big part of any breakfast and Steve loves them, that’s the reason for the two pictures.

Anyway, this is my Farro Breakfast Bowl, it’s easy to make while combining great flavor, color, and texture. Here’s how this dish comes together.

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Shoepeg Corn

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mint

Chives (2)

Sweet Basil (2)

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Farro-Breakfast-Bowl-3

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sautèpan, 1 (4-quart) saucepot with a tight-fitting lid.

Ingredients:
1 cup of uncooked Farro
3 cups of chicken stock, unsalted
1 pound of Italian chicken sausage, casings removed (substitute pork or turkey Italian sausage)
1 heaping cup of frozen white shoepeg corn, thawed
1 cup of diced red bell pepper, 1-inch dice
1 cup of diced yellow bell pepper, 1-inch dice
1 cup of diced onion, 1-inch diced
1/2 cup of carrots, 1-inch dice
1 tablespoon (3 cloves) of garlic, minced
1 tablespoon Kosher salt
1 teaspoon of freshly ground black pepper
1/4 cup Pistachios, roughly chopped (optional)
7 ounces of Feta cheese, cubed
1/4 cup Parmesan cheese,  freshly grated
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh chives, minced
2 tablespoons of fresh mint, chopped
1 fried egg (optional), cooked to the temperature of your choosing)

Directions For Farro:
Cooking Time: 25 minutes
Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter, I substitute olive oil.

Tip: Cook the sausage and Farro at the same time.

Directions:
Start by rinsing and draining the Farro using a mesh sieve. In a 4-quart saucepot bring the chicken stock and 1 teaspoon of Kosher salt up to a rolling boil. Add the Farro, stir to combine. Simmer the Farro as if you are cooking pasta. Once the Farro is al dente, 15 to 20 minutes, drain any remaining liquid through a mesh sieve.

Next, in a large sautè pan on medium heat, add 1 tablespoon of olive oil. Using a wooden spoon start by breaking up the sausage. Turn and toss the sausage allowing it to brown on all sides or until the sausage is complete brown with no pink spots, around 10 minutes.

Add the onion, garlic, diced peppers and carrots to the pan. Season with Kosher salt and black pepper. Stir and continue cooking until vegetables become tender another 7 to 10 minutes.

Don’t worry about the sausage bits sticking to the bottom of the pan because once the vegetables are added, they’ll release their water allowing those bits to be released.

Using the back of a wooden spoon, scrape as much of those brown bits off the bottom of the pan, that’s all flavor!

Transfer the cooked Farro and shoepeg corn to a large mixing bowl. Using a slotted spoon, add the cooked sausage and vegetable mixture to the bowl. Next, add the pistachios (optional), Parmesan cheese, cubed feta, and fresh herbs, then toss together.

Ladle the Farro mixture into a serving bowl and top with a fried egg (optional).

Serve hot!

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Toasted Quinoa Salad

 

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I brought my Toasted Quinoa Salad to a graduation celebration and it was a hit! Something as simple as a salad, using a few fresh ingredients had friends asking me for this recipe. I knew I needed to post this recipe ASAP!

Sweet Basil (2)

fresh basil

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Red Onion

Diced Red Onion (2)

Hot House Cucumber

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grape tomatoes

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Flat Leaf Italian Parsley

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E.V.O.O.

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Prep time: 15 minutes
Cook Time: 15 to 20 minutes (add 5 minutes cooking time if you’re toasting the quinoa)
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: 3-quart saucepot with a tight-fitting glass lid, large mixing bowl, mesh sieve, whisk, serving bowl

Ingredients:
1 (12-ounce) package (equivalent to 1 1/2 cups of uncooked quinoa)
3 cups of vegetable stock, unsalted and HOT (substitute water or unsalted chicken broth/stock)
1 tablespoon of Kosher salt
1/2 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 cups of feta cheese, diced
1 1/2 pints of grape tomatoes, halved
2 cups of a hothouse (English) cucumber, diced
1/4 cup of fresh basil, Chiffonade-style
2 tablespoon of finely chopped fresh Italian Parsley (dried 1 tablespoon)
1 leomon zested and juiced
1 1/2 teaspoons Kosher salt
1/2 teaspoon of freshly ground black pepper
*E.V.O.O.

Directions For Toasting And Cooking Quinoa:
Start by rinsing the quinoa in a fine-mesh sieve. If you’ve never made quinoa, it’s really easy. First, you always want to do a quick rinse of the quinoa to remove the *saponin. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

In a large heavy-bottom pot over medium-low heat add (or leave) some of the water remaining on the quinoa so that it’s moist. Add the quinoa to the heated pan. Make sure not to overcrowd. Using a whisk, quickly stir the quinoa around allowing any excess water to be absorbed by the grains of quinoa.

Once the water is completely absorbed and the quinoa begins to pop, you’ll know it’s drying out. Continue stirring until the grains of quinoa begin to brown. The aroma will begin to smell nutty, around 5 minutes.

In another pot bring the 3 cups of vegetable stock up to a boil and salt. Pour the hot vegetable stock into the pot containing the quinoa. Give the quinoa a good stir, cover (with the glass lid). With the heat still on medium-low, simmer until all the water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes, uncover and fluff with a fork. Allow the quinoa to cool completely.

While the quinoa is cooking (during the 15 to 20 minutes) dice the vegetables and the feta.  Zest and juice a lemon. Transfer all the ingredients into a large mixing bowl. Add in the cooled cooked toasted quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss. Cover with plastic wrap and refrigerate.

Before serving my Toasted Quinoa Salad, I like to add a drizzle of really good *E.V.O.O.

*E.V.O.O. is an acronym for extra virgin olive oil.
*Saponin is the outer coating of the quinoa and it can be very bitter. It’s a good idea to rinse the quinoa before cooking.

2 Comments »

Tupperware-A Staple In Every Home

A Staple In Every Home

Tupperware was huge in the ’70s. Oh, the memories!  You know what’s funny? There hasn’t been any salt or pepper on my table since learning how to properly season my food.

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