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Quick Stir-Fry with Spelt & Miso

quick stir fry
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Quick Stir Fry with Spelt and Miso

Need a quick, nutrient dense and delicious weeknight meal idea?  Try this quick stir-fry with the up-and-coming grain du jour, spelt!  This is an easy-to-make and flavorful dish and is packed with flavor.  

Course Main Course
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author Arlene Jacobs

Ingredients

  • 1/2 onion - thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 3/4 cup spelt kernels, cooked per package directions
  • 1 cup baby spinach
  • 1 cup Thinly sliced cabbage (savoy or green)
  • 2 teaspoons light miso, dissolved in ¼ cup water

Instructions

  1. Over medium-high heat, saute the thinly sliced onions in extra-virgin olive oil until they are translucent.

  2. Add the spelt and toss with the onions. Add the miso water and cook for about two minutes.  

  3. Add the spinach and cabbage and stir to combine. Cook until water evaporates, but cabbage still retains a bit of a crunch.

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Honey Roasted Endives and Parsnips

 

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Honey-Roasted Endives and Parsnips

An elegant and easy roasted vegetable side dish perfect for a weeknight dinner or entertaining.

Course Side Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Arlene Jacobs

Ingredients

  • 12 small parsnips, peeled
  • 6 medium Belgian endives
  • 4 tbsp unsalted butter
  • 1/4 cup Olive Oil
  • 1 tbsp good quality honey wildflower, manuka
  • 2 teaspoons Chopped Thyme
  • salt and pepper, to taste
  • 1 tbsp chopped Italian flat-leaf parsley

Instructions

  1. Preheat oven to 350 o F. Bring a pan of salted water to the boil and cook parsnips until they have just started to lose their their firmness, approximately 10 minutes. Drain and place in a gratin dish. (I would slice them in chunks).


  2. Halve the endives, or cut them lengthwise into four, depending on the size, remove as much of the bitter core as possible (without releasing the leaves) with a small sharp knife, and arrange in dish.


  3. In a small pan, heat the butter, olive oil, honey, thyme and salt and pepper to taste until bubbling, and drizzle over the vegetables evenly. Roast for up to 20 minutes or until vegetables have begun to caramelize and soften. Sprinkle with the parsley and serve immediately.

 

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Rice and Beans with a Twist!

I love love love rice and beans.  I could have it just plain, as is and be totally satisfied with my meal.  It’s easy, protein and fiber rich and really tasty.  Here is a twist on that classic meal with some additional flavors that make it pop and give it a unique flair.  I hope you enjoy this as much as I did.

 

Recipe by: Jenny Berk

Serves 2

 

Ingredients:

1 can of organic, low sodium black beans

1 packet of Trader Joe’s brand organic brown rice (microwavable)

1/4 cup feta cheese

1/2 cup of green olives

2 tbsp chopped parsley

1 can of corn or 1 cup of frozen corn

1/4 cup tahini

1 freshly squeezed lemon plus grated rind

Salt and pepper to taste

 

Method:

Open can of corn and beans and drain

Combine with rice in a large bowl

finely chop the parsley and add to the bowl

Add green olives and feta cheese

In a separate small bowl mix together the tahini and lemon juice, plus rind and salt and pepper and mix thoroughly

Add the dressing to the bowl with the rice and beans and use tongs to toss to coat.

garnish with more parsley

 

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One-bowl Vegan Dinner

One-bowl Vegan

 

I love vegan buddha bowls and how all the tons of goodness melds together in one bowl.  This recipe has it all:  Nutrient dense ingredients, simple but powerful flavors and belly-comforting goodness.  You can swap out the garbanzo beans for kidney or black beans if you prefer and best when served with sautéed greens on top or on the side.

Enjoy!

 

Serves 6.

Recipe by: Arlene Jacobs

 

Ingredients:

 

¼ cup sweet butter or extra-virgin olive oil

1 cup thinly sliced onions

½ cup fine vermicelli noodles, broken into 1-inch pieces

1/3 cup slivered almonds

1-1/2 cups brown rice

3 cups vegetable broth

3 tbsps. currants or dark raisins

1 heaping tsp. ground allspice

1-15.5 oz. can garbanzo beans

Salt & black pepper, to taste

 

1/3 cup chopped fresh Italian parsley

 

 

Method:

 

  1. Melt butter or heat oil in a saucepan and add onions. Saute over medium heat until onions have begun to brown.
  2. Add noodles and almonds and continue to cook until noodles and almonds become golden and onions are amber. Add rice and continue to cook 2 minutes more, stirring to ensure ingredients do not burn.
  3. Add vegetable broth, currants, allspice and season, to taste with salt and pepper
  4. Bring ingredients to a boil and allow mixture to simmer for 5 minutes. Cover pan and continue cooking on low for about 40 minutes, or until all liquid is absorbed and rice is tender.
  5. Add garbanzo beans and sprinkle generously with chopped parsley.

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Barley & Pickled Grape Salad

grape and barley salad

 

 

I know you’ve heard of pickled cucumbers, pickled cabbage and pickled peppers (ahem, peter piper?), but have you ever tried pickled grapes?  Try this savory recipe with a chewy barley bite, sour grapes and crunchy vegetables to complete this delicious and unusual salad.  Enjoy!

 

Recipe by: Arlene Jacobs

Serves 6 – 8

 

Ingredients:

 

Pickled Grapes:

 

3 cups stemmed red grapes

1 cup apple cider vinegar

1 tbsp. salt

2 garlic cloves

1 large sprig rosemary

¼ tsp. chili flakes

 

 

 

Method:

 

  1. Cut off about ¼ inch of grape on stem end to help absorption of vinegar and seasonings and pack grapes into a 1 qt. container.
  2. Heat vinegar and 1 cup water in a medium saucepan, add remaining ingredients and heat over a medium burner.
  3. Bring to a simmer and pour over grapes. Cover loosely and let cool. Cover tightly and chill in refrigerator. Grapes can be kept refrigerated for three weeks.

 

 

Barley Salad

 

4 cups cooked whole barley

1 cup pickled grapes

¼ cup extra-virgin olive oil

2 tbsps. pickling juice

1 tbsp. apple cider vinegar

¾ cup diced fennel or celery

Julienned (1/8-in. sticks) parsnips or carrots

½ finely chopped rosemary

Salt & black pepper, to taste

 

Combine all ingredients, toss well and reseason.

 

 

 

 

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