Wheatberry, kale and Israeli couscous salad- a.k.a. my new favorite salad!

There are three things that I love so I decided that together they would make something great, and did they ever! Here's my recipe/newest obsession.

1 c. wheatberries
1 C. Israeli couscous (use regular if you can't find it)
4 C. kale, stems removed and chopped
4 C. chicken stock divided in half
3 tbs. olive oil
2 cubes garlic
kosher salt and pepper to taste
1 tbs. soy sauce
1 C. toasted slivered almonds
2 Tbs. toasted sesame seeds

Boil 2 C. chicken stock in a pot. When liquid boils, add wheatberries, remove from heat and cover for an hour. This can be done 1 day in advance. Remove wheatberries from liquid and add a pinch of salt and pepper.

In another pot boil 2 C. chicken stock and a drizzle of olive oil. When stock boils, add couscous, reduce heat to low, cover and let cook until all liquid is gone. This can also be made 1 day in advance.

In a large nonstick saute pan, add 1 tbs. olive oil on high heat. Rinse chopped kale and when oil shimmers, add kale and garlic cubes. Cook for 2 minutes, stirring, until kale has wilted down but is still bright green. Add a pinch of salt and pepper.

Combine wheatberries, couscous and kale in a bowl. Add 1 tbs. of olive oil, soy sauce, nuts and sesame seeds. Stir to combine and try not to eat the whole thing in 1 sitting!!

Recent article in Moffly Media

APRIL 26, 2010
Who wouldn't like to whip up dinner in 15 minutes? Nicole Straight's Time to Eat cooking classes, held at the Christopher Peacock showroom in Greenwich, prove that it's not only doable but even easy. I attended a recent midday class that attracted a group of moms from Westport plus a nanny and a mom-to-be from around Fairfield County. While the class concept is geared to parents and family meals, I think most everyone would like to have a few quick, satisfying recipes up their sleeves.



The setting for the classes is luxurious—you get to cook in one of Christopher Peacock's gorgeous kitchens using all state-of-the-art equipment. As you are admiring the sleek stainless ranges and beautiful tile work, Nicole shows you, in a lively and down-to-earth fashion, how to turn out supper in record time.



As a chef and mom of two young girls, Nicole wanted convenient but healthy meals to feed her own family. Her friends liked her 15-minute meals so much that she turned the concept into a business. While Nicole is cooking, none of her ingredients are pre-measured, so she follows all of the steps for each recipe right in front of the class as she explains the different techniques. Along the way, she gives lots of shortcuts and helpful hints. The tip I plan to use immediately is to buy frozen cubes of cilantro, garlic and other herbs at Stew Leonards—definitely a time-saver and I couldn't taste any difference from fresh chopped.



First we savored some yummy Skirt Steak Fajitas—the steak is cooked in the broiler—followed by an Udon noodle soup with chicken and mushrooms. Next Nicole prepared Egg Noodles with Chicken Sausage and Parmesan, which also contains peas and sundried tomatoes. I've already made this dish for my family at home and it was a hit with both my husband (who's a semi-picky eater) and my 3-year-old daughter (who is often just too distracted to eat). I especially liked the last dish Nicole made for us, Greek shrimp with couscous and tzatziki. She uses frozen shrimp and pre-made tzatziki, which is available at Trader Joe's, for faster preparation. Only an hour had passed by the time Nicole had cooked all four of these dishes and given us a chance to taste them.

If you're interested in taking a class, check out the schedule information on Nicole's site, timetoeat.info. She also offers private cooking classes and parties.

So here's the recipe I'm making for dinner tonight, courtesy of Nicole:

Skirt Steak Fajitas
1 skirt steak
2 tablespoons olive oil
juice from one lime
2 cubes frozen garlic
2 cubes frozen cilantro
pinch of kosher salt and pepper
1 tablespoon unsalted butter
1 onion
1 red pepper
1 package flour tortillas
Preheat oven to broil. Line a cookie sheet with aluminum foil. Combine olive oil, lime juice, garlic, cilantro, salt and pepper. Add half of the mixture to the steak and broil for 5-6 minutes.

While the steak cooks, add butter to a large nonstick pan. Slice onion and pepper into thin strips and add the other half of seasoning. Cook for 3-4 minutes on medium high heat. Remove pan from heat.

Remove skirt steak and slice into thin strips; add to onions and peppers. Warm tortillas in the microwave for 45 seconds and serve.

Reader Comments:

Buttermilk brined fried chicken

I don’t make fried chicken regularly, but when I do this is my favorite recipe. Soak the chicken for a whole day to give it time to soak in the flavors. This is a great dish to bring to any bbq, picnic or beach party!

For the soak/brine:

10-12 pieces chicken wingettes
3 C. buttermilk
2 tbs. kosher salt
1 tbs. paprika
1 tbs. black pepper



For the fry:

2 c. peanut oil
2 C. flour
1 tbs. paprika
1 tbs. celery salt or Lawry’s seasoning salt
1 tbs. black pepper
½ tsp. cayenne pepper

Combine all soaking/brining ingredients in a ziplock bag. Gently shake to combine, and let sit overnight in the refrigerator for 24 hours.

For the fry:
Preheat oven to 350. Heat oil on medium high heat in a large pot, a Le Creuset works beautifully. While the oil heats, combine remaining ingredients in a bowl. Remove chicken pieces from brine and roll in flour mixture. Add 3-4 pieces of chicken and let fry for 5-6 minutes, until crispy and golden colored. Remove chicken and place on a parchment lined cookie sheet. Keep warm in the oven until all chicken is ready to eat. Continue frying a few pieces of chicken at a time.

This chicken disappeared within 5 minutes in our house. If you happen to have any leftover the next day, it’s even delicious cold!

Creamy chicken enchilada tostadas with pickled onions

I love the flavor of enchiladas, but I find them to be pretty filling with all of the cheese. Here's my take on a healthier version. I served them with black beans and rice and shredded lettuce.

1 tsp. vegetable oil
6 boneless skinless chicken thighs
salt and pepper to taste
1 tsp. chili powder
3 tbs. whipped cream cheese
1 C. enchilada sauce (trader joe's makes a good one or make a homemade sauce, recipe below)
1 thinly sliced onion

flour tortillas

Directions:
Heat oil on medium high in a large nonstick skillet with a lid. When oil shimmers, add chicken thighs and season 1 side with salt, pepper and chili powder. Brown chicken on both sides, this will take about 3 minutes per side. Add enchilada sauce and cream cheese. Stir to combine. Reduce heat to medium low, add onions, cover and let cook for 15 minutes.

In the pan, shred chicken with 2 forks and continue cooking for another 10 minutes, or reduce heat to low and continue simmering until ready to serve.

Wrap tortillas in aluminum foil and warm in a 400 degree oven for 3 minutes.

Serve with shredded lettuce and a spoonful of pickled onions.

PICKLED ONIONS:
1 thinly sliced purple onion
1 C. red wine vinegar
3 Tbs. sugar

Add all ingredients in a tupperware or jar with a tight fitting lid. Shake a few times to incorporate sugar and place in fridge. Onions will be ready to eat in 4 days, but will last for up to 3 weeks in the refrigerator.

HOMEMADE ENCHILADA SAUCE:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Directions

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

15 Minute Meal class this Wednesday (4.28.10) at Christopher Peacock Cabinetry in Greenwich

Our first class of the season was fantastic!

Our next class still has a few spaces available, go to www.timetoeat.info to register.

Here's the menu:
1. Garlic and herb smeared New York Strip steaks with roasted tomatoes
2. Braised Haddock
3. Panko crusted pork chops
4. Parmesan Noodles with beef and vegetables
5. Homemade Pizza
6. Salt and Pepper shrimp with snap peas

Come on down to the showroom, we'd love to teach you how to make Time to Eat!

Asian sauteed kale with almonds and sesame seeds

We are a kale loving family and and I wanted a new way of making our families favorite vegetable. We made grilled teriyaki chicken thighs, some rice and this delicious sauteed kale. Enjoy!

Here's my recipe for Asian sauteed kale with slivered almonds and sesame seeds.

1 large bunch kale, rinsed, leaved removed, stems discarded
1 tbs. sesame oil
2 cubes each-frozen ginger and garlic
1 tsp. soy sauce
1 small pinch sugar
1/2 C. toasted slivered almonds
1 Tbs. toasted sesame seeds
red pepper flakes (optional)

Heat oil in a large nonstick pan on medium high heat. When oil is sizzling, add kale and stir to combine. Add in frozen herbs and continue cooking until kale has shrunk down and the color has turned a deeper green-about 1 minute.

Add soy sauce and a small pinch of sugar. Continue cooking for another 30 seconds, add almonds and sesame seeds and serve.

Pea shoot, broccoli and fennel salad with honeyed pistachios

Spring is here and everything is in full bloom! Here's a salad I made for a dinner we're going to tonight.

1 fennel bulb, thinly sliced
2 cups broccoli, cut into small pieces
1 large handful of pea shoots
1/4 purple onion, thinly sliced
1/4 thinly sliced green apple
1 C. roasted pistachios
2 tbs. honey
balsamic vinegar
olive oil
salt and pepper

Steam broccoli until just bright green (about 2 minutes) and blanch in ice water. Remove from water and let dry.
Melt honey in a nonstick pan and add pistachio nuts. Stir to combine and cook for 3 minutes or until toasted. Remove from heat and let cool until ready to use (these can be done 1 day in advance).

Combine fennel, broccoli, apple, onion and pea shoots. Toss to combine and add in pistachios. Drizzle with a splash of balsamic vinegar, olive oil and a pinch of salt and pepper.

-Optional- toss in a little goat, blue or feta cheese.

Enjoy!