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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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Brown And Wild Rice Medley

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Taking help from your local grocery store is not something you should ever feel guilty about. For weeknight meals, I’ll use the grocery store as my sous chef.  I take advantage of what I call “short cuts”. There’s nothing better than adding a few great ingredients to quick-cooking rice to make it into something special. This is my Brown And Wild Rice Medley.

I found, “Minute Rice” has come out with a brown and wild rice variety, in cups. Basically, the rice is ready to serve in sealed cups.

For this dish, I’m using a store-bought fresh Cantina-style salsa. I absolutely love this variety of salsa so it’s a staple in my house. This is a side dish that pairs well with chicken, pork, or fish.

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, serving bowl, chef’s knife

Ingredients:
1 tablespoon of olive oil
2 4.4-ounce cups of ready-to-serve Brown and Wild Rice
1 15-ounce can of black beans, reduced sodium, drained and rinsed
1 11-ounce can of shoepeg corn, drained and rinsed
1 plum tomato, seeded and finely diced
1/2 a green bell pepper, finely diced
1/2 a white Spanish onion, diced
1 teaspoon of  Kosher salt
1/2 teaspoon of fresh ground black pepper
2 tablespoons of fresh Cantina-style salsa (14-ounce container available in most produce departments)
2 tablespoons of chopped cilantro leaves

Directions:
Start by cooking the Minute Brown and Wild Rice. Pull or cut the film to remove from cup. Place the cup in the microwave and heat on high for 1 1/2 minutes (cooking time for 2 cups). Important: remove cups carefully from the microwave taking hold of cup from the side using an oven mitt or potholder.

Prep the vegetables, drain and rinse the black beans and shoepeg corn, and chop the cilantro.

In a sauté pan over medium heat, add the olive oil, diced onions, and green peppers. Sprinkle with the Kosher salt and fresh ground black pepper, stir through. Once they’ve started softening, about 3 to 5 minutes, add the cooked ready-to-serve Brown and Wild rice and stir. Next, add the drained and rinsed, shoepeg corn and black beans. Continue stirring and let the black beans and shoepeg corn warm through another 2 to 3 minutes. Add the salsa stir to combine. Remove the pan from the heat, add in the chopped cilantro.

Serve my Brown And Wild Rice Medley warm or at room temperature.

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Homemade Chili

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There are times when I crave a bowl of my homemade chili. Chili that’s smokey, spicy, and with real depth of flavor. In this recipe I bring out all the stops. To add texture and sweetness, I like adding shoe peg corn. Shoe peg corn are small sweet white corn kernels, and I believe, is an ingredient that’s underutilized. I’m also a believer in adding black beans to chili. Everyone who loves chili knows, the longer it simmers the thicker and better it gets. The making of chili takes a lot of love. If you can dedicate 30 minutes of prep time and a little over an hour of cooking time, I promise you will really love this chili.

Ancho chilies are just a smoked Poblano peppers that’s been dried. A mild pepper with a smokey flavor that’s perfect for chili. Let me start out by showing you how to add these peppers to your chili.

Directions For Reconstituting Chiles:
I start by placing 6 dried ancho chilies to a pot along with 2-1/2 cups of water. On medium heat, I bring the chilies up to a boil, then reduce to a simmer. I let the chilies simmer for about 20 minutes. I turn the heat off allowing the chiles steep in their liquid (chili stock) for another 10 minutes before going into the food processor.  While this process is taking place, use this time to prep all the veggies, measure out the spices for the chili, thawing the shoe peg corn, and finally rinsing and draining the beans for the chili.

After the peppers have been reconstituted, stems removed and seeded, I place them into a food processor along with their liquid ( start with 1/2 a cup, add more cooking liquid if needed) to be processed and then set aside. You want the processed chiles to be a thick puree. Yields, 1/2 cup of ancho chili puree

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The next day I like to do something a little different. You know how chili always better the second day well… I grab a warm corn tortilla and make a taco. A little homemade chili, Pico de gallo, and Queso Fresco. YUMMY!

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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Equipment: 6 quart Dutch oven pot
Yields: 6 servings

Ingredients:
4 tablespoons vegetable oil
2 pounds of lean ground sirloin
6 processed ancho chiles, yields, 1/2 cup of ancho puree
3 tablespoons of Mexican chocolate (optional)
1 small jar of processed Piquillo peppers
3 tablespoons of chili powder
3 packed tablespoons of light brown sugar
2 tablespoons of ground cumin
2 tablespoons of sweet paprika
2 tablespoons of smokey paprika
2 tablespoons of dried oregano
1 tablespoon garlic powder
2 tablespoons Kosher salt
1 teaspoon black pepper
3 tablespoons of tomato paste
2 minced and seeded chipotle peppers
1 minced and seeded jalapeno pepper
2 cloves of minced garlic
2 diced red bell peppers
1 diced green bell pepper
1/4 cup of sliced green onions ( reserving the green tops for garnish)
1 large diced onion
2-28 ounce cans of whole San Marzano tomatoes
1- 10-1/2 ounce can of beef consomme
2 cups of low sodium beef broth
1-15 ounce can of drained and rinsed kidney beans
1-15 ounce can of drained and rinsed black beans
1 package of thawed frozen shoepeg corn

Toppings:
cilantro
shredded cheddar cheese
lime wedges
guacamole
diced red onion
sliced tops of green onions
tortilla chips

Directions:
As shown above, while the dried ancho chilies are being reconstituted on the stove, you want to move on to the prep work for the chili. Start with dicing and mincing of the vegetables.

Diced green onions (reserving the green tops for garnish), a Spanish onion, red and green bell peppers, minced garlic and seeded and minced a jalapeno pepper. Alongside those ingredients, I’ve seeded and chopped a couple of Chipotle peppers packed in Adobo sauce. Another ingredient is, I’ve taken a jar of Piquillo peppers and pureed those in a food processor. I have my black and kidney beans drained and rinsed. My shoepeg white corn has been thawed.

By the time all the veggies have been diced and minced, it’s time to seed, clean, and process the ancho chilies.  After the ancho chilies have been processed, then you want to get all your liquids together for the chili. The low sodium beef broth, beef consomme, and the canned San Marzano whole tomatoes.

Next, is to get together all the spices that will be going into the chili. First, and this is totally optional, is the chocolate. I’m using what’s known as Mexican chocolate. It’s used as a spice and gives a depth of flavor to the chili. Then there are the standard chili spices, chili powder, ground cumin, sweet and smokey paprika, garlic powder, dried oregano, light brown sugar, Kosher salt,  and black pepper.

Using a large heavy Dutch oven pot to make chili.  The stove on medium heat, I start with some vegetable oil in the bottom of the pot. To bloom all the spices, I add them right in with the vegetable oil. Stirring and mixing all the spices, including the brown sugar. Once the spices release their aroma, add the lean ground sirloin to the pot. Once the meat is stirred and mixed with the spices, add in the minced Chipotle peppers, stirring that through. Continue cooking the meat for another 10 minutes allowing the meat to brown completely.

Next, add in all the diced veggies along with the minced garlic and jalapeno. To that, some tomato paste. I stir all of these ingredients together, making sure the meat and veggies are well combined.

Now for the liquids. Start with the canned whole tomatoes. Once they’re in the pot, using a wooden spoon,  start breaking them up. To the pot, add in the beef consomme and beef broth, again, giving everything a big stir to combine. Still, on medium heat, let everything come up to a bubble. Turn the heat down to med-low, stirring occasionally, let simmer for 50 minutes. Once the chili has been simmering for 50 minutes, add the black beans, kidney beans, and shoepeg corn and let simmer for another 10 minutes.

Finally, the usual suspects, some shredded cheddar, diced red onions, cilantro, lime wedges, and of course some guacamole!

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