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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Farro Breakfast Bowl

Farro Breakfast Bowl (3)

Farro is an ancient grain from Rome. Its delicious nutty flavor and slightly chewy texture remind me a lot of barley. Farro has been a long time coming. You just 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 that’s topped with an egg, and one below without. That’s where Steve and I have a strong difference of opinion. I’m not even sure if “opinion” is even the right word. I’m no fan of the fried egg.  To be fair though, eggs are a big part of any breakfast and Steve loves them, that’s the reason for two pictures.

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

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Let’s talk about Farro

 

I took a screenshot of this brand because it’s the one I’ve used for this dish. You know I love to take help from the grocery store, this cooks up in about 25 minutes and includes some Porcini mushrooms. I’m SOLD!

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Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Equipment: 12-inch sautèpan, saucepan with tight-fitting lid.

Ingredients:
1 package of cooked Alessi Farro with Porcini mushrooms, 7-ounce package
1 pound, cooked bulk Italian chicken sausage (casings removed) (substitute pork or turkey Italian sausage)
1 small can white shoepeg corn (rinsed and drained)
1 cup of 1-inch diced red bell pepper (1 medium-size pepper)
1 cup of 1-inch diced yellow bell pepper (1 medium-size pepper)
1 cup yellow onion,  1-inch diced
1/2 cup carrots, 1-inch dice
1 tablespoon garlic, minced (3 cloves)
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper
1/4 cup Pistachios (optional)
7-ounces Feta cheese, cubed
1/4 cup Parmesan cheese,  shredded or 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
Follow the instructions on the back of the package. Feel free to use either water or unsalted chicken stock for cooking the Farro. In place of the butter on the package, I substitute olive oil.

Tip: Cook the sausage while the Farro is cooking.

Directions:
Start by cooking the Farro. Next, in a large sautèpan 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 7-10 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!

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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, mesh sieve, whisk, serving bowl

Ingredients:
1 12-ounce package (equivalent to 1 1/2 cups of uncooked quinoa)
3 cups of unsalted vegetable stock, HOT (substitute water or unsalted chicken broth)
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)
zest of 1 lemon
1 lemon 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.

Directions:
If you’ve never made quinoa, it’s really easy. First, you always want to do a quick rinse of the quinoa first. The outer coating is called saponin and it’s bitter. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

In a large heavy bottom 3-quart saucepot on medium-low heat add (or leave) some water to 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 in the pan as it begins to toast.

Once the water is absorbed and the quinoa begins to pop, you’ll know it’s drying out. Continue whisking 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.

While the quinoa is cooking (during the 15 to 20 minutes) dice the vegetables and feta, zest, and juice a lemon. Place all the ingredients into a large 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 extra virgin olive oil.

 

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Tupperware-A Staple In Every Home

A Staple In Every Home

Tupperware was huge in the 70’s. 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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