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Pressure Cooker Wheat Berries

 

Course: Sides & Salads
Keyword: Healthy, Make-Ahead, Pressure Cooker Wheat Berries, Sides, Vegetarian

Pressure Cooker Wheat Berries

ACTIVE TIME: 5 minutes
TOTAL TIME: 55 minutes
Yield: 4 cups
Photo by Lynne Calamia
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  • 2 cups wheat berries (soft white winter variety)
  • 4 cups water
  • 2 teaspoons kosher salt

Specialized Hardware

6- to 8-quart pressure cooker
ACTIVE TIME: 5 minutes
TOTAL TIME: 55 minutes
Yield: 4 cups

Procedure

  • Place the wheat berries in a 12-inch cast-iron skillet and crank to medium-high heat for 2 minutes. Toast, shaking the pan occasionally, until the berries start to crackle and smell nutty, 5 to 6 minutes.
  • Move the toasted berries to a pressure cooker, add the water and salt and lock the lid. Cook on high heat until hissing begins and pressure rises. Lower heat to maintain a low hiss and cook for 45 minutes. Release the steam of your pressure cooker using the manufacturer’s instructions, or by running under cool water for 5 minutes. The berries should have a toothy, al dente texture. Drain, if necessary. Cooked wheat berries can be stored in your chill chest for up to 1 week.
  • NOTE: If using the hard spring variety of wheat berries, increase the cooking time to 1 hour.

Breakfast Egg Salad

 

Course: Breakfast
Keyword: Eggs

Breakfast Egg Salad

Creamy egg salad with bacon, onion, and parsley that is served on crusty toast and garnished with chives
ACTIVE TIME: 20 minutes
TOTAL TIME: 32 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 6 large chicken eggs
  • 4 slices bacon
  • 6 tablespoons quality mayonnaise we like Duke's
  • 1 teaspoon mustard powder
  • 3 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons hot sauce we like Frank's
  • 3 tablespoons chopped red onion
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped chives, plus more for serving
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Specialized Hardware

spider or slotted spoon
Creamy egg salad with bacon, onion, and parsley that is served on crusty toast and garnished with chives
ACTIVE TIME: 20 minutes
TOTAL TIME: 32 minutes
Yield: 4 servings

Procedure

  • To cook the eggs, either use our steam method, or use the method our culinary producer Lynne Calamia swears by for peelability: Fill a 4-quart saucepan halfway up with water then bring to a boil over medium-high heat. Remove the eggs from the fridge and carefully submerge in the water using a spider or slotted spoon. Reduce the heat as needed to maintain a steady simmer and set your timer for 12 minutes. Have a large bowl filled with ice water standing by.
  • Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, about 10 minutes. Remove from the pan to a paper towel lined plate and reserve 2 teaspoons of the rendered fat.
  • When the 12 minutes are up, use the spider, or slotted spoon to evacuate the eggs to the ice bath. As soon as they're cool enough to handle, peel under cool running water. Then, roughly chop and move the eggs to a large mixing bowl.
  • Add the mayonnaise, mustard, lemon juice, hot sauce, red onion, parsley, chives, salt, pepper, and the reserved bacon fat to the eggs and gently fold together with a silicone spatula or large spoon.
  • Serve immediately over toast and garnish with more chives, or refrigerate for later use. (Best used within three days.)

Pantrified Tomato Soup

 

Course: Soup
Keyword: pantry, tomatoes

Pantrified Tomato Soup

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 4 servings
This is hands down my favorite tomato soup and, with the exception of an onion and some garlic cloves, it's concocted entirely from pantry items. The key is to use "real" San Marzano tomatoes, a real piece of Parmesan Reggiano rind, and quality vinegar. Also...do NOT leave out the anchovy!
Photo by Lynne Calamia
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  • 2 tablespoons light olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 28 ounce can certified San Marzano whole peeled tomatoes, not drained (see note)
  • 15.5 ounce can chick peas, drained
  • 2 teaspoons dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon brined capers, drained
  • 1 anchovy filet
  • 1-2 inch parmesan rind (the hard part that often goes to the dog)
  • 2 cups unsalted chicken stock (preferably homemade)
  • 1/2 cup white wine (pinot grigio or sauvignon blanc)
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon freshly ground black pepper

Specialized Hardware

4-5 quart heavy bottom pot or Dutch oven with lid
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour
Yield: 4 servings

Procedure

  • Place the light olive oil, onion, garlic, and salt in a 4-5 quart heavy bottom pot or Dutch oven over medium-low heat and sweat for 5 minutes, stirring often and adjusting the heat to prevent browning.
  • Add the pepper flakes, tomatoes, chick peas, parsley, thyme, oregano, capers, anchovy, parmesan rind, and chicken stock. Boost the heat to bring to a boil, then adjust the heat to maintain a gentle boil. Cook, stirring occasionally to break up the tomatoes, for 10 minutes.
  • Reduce the heat to low, cover, and cook another 15 minutes.
  • Stir in the wine, vinegar, extra-virgin olive oil, and black pepper, then mash with a potato masher to break down the tomatoes (I prefer to maintain a somewhat chunky texture.)
  • Boost the heat to medium and cook, uncovered, at a simmer for 5 more minutes.
  • Kill the heat, replace the lid, and leave to meld the flavors for at least 15 minutes before serving.
  • Note: A lot of cans of tomatoes out there say "San Marzano" on the label but they're not. The genuine article will always bear two certification marks and they look like this:

Cashew Coconut Sauce

 

Course: Sauces & Condiments
Keyword: Asian, Condiments, Dairy-Free, Dips, Faux Peanut Sauce, Sauce

Cashew Coconut Sauce

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 2 cups
As any savvy satay fan knows, when it comes to Indonesian specimens, peanut sauce is the jam. However, a funny-scary medical event in my daughter's childhood inspired me to come up with a peanut-free version that still delivers the goods from a taste/flavor standpoint, and still pairs perfectly with the chicken-on-a-stick so many of us know and love.
Photo by Lynne Calamia
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  • 2 fluid ounces chicken broth
  • 4 fluid ounces unsweetened coconut milk
  • 1 1/2 fluid ounces freshly squeezed lime juice
  • 1 fluid ounce soy sauce
  • 1 tablespoon red miso paste
  • 2 teaspoons chili garlic sauce
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 3/4 cup cashew nut butter*
  • 1/2 cup tahini
  • 1/4 cup chopped cilantro

Specialized Hardware

Food processor
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
Yield: 2 cups

Procedure

  • In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, garlic chili sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini, and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp.
  • *Easily found in most megamarts these days as well as natural food stores, and of course that World Wide Web thing.

Wheat Berry Tapenade

 

Course: Appetizers
Keyword: Entertaining, vegan, Vegetarian

Wheat Berry Tapenade

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 to 6 servings
Tapenade. It's a classic Italian olive paste, used as a spread. The problem with most tapenades is that they have a lot of flavor but not a lot of substance. So they don't hang in your mouth very long. The addition of wheat berries solves that problem.
This recipe first appeared in Season 7 of Good Eats.
Photo by Lynne Calamia
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  • 3 cloves garlic, minced
  • 1 cup finely chopped pitted mixed variety olives, packed in oil
  • 2 tablespoons oil from olive packaging
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 cup packed fresh basil leaves, finely chopped
  • 1 cup fully cooked wheat berries
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the garlic, olives, oil, red pepper flakes, rosemary, and basil in a medium mixing bowl. Fold in the wheat berries with a rubber spatula until thoroughly incorporated. The tapenade can be eaten right away, but better if it's refrigerated overnight to let the flavors meld.
  • Serve atop crusty bread, a salad, or simply on its own.

The Only Macaroon You’ll Ever Need

 

Course: Sweets
Keyword: Baking, Cookies, Desserts, Gluten-Free, Holidays, Paradise Macaroons

The Only Macaroon You'll Ever Need

ACTIVE TIME: 10 minutes
TOTAL TIME: 35 minutes
Yield: 30 cookies
Photo by Lynne Calamia
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  • 2 (7-ounce) packages sweetened shredded coconut
  • 2 1/2 fluid ounces sweetened condensed milk
  • Pinch kosher salt
  • 1 teaspoon vanilla extract
  • 4 large egg whites, at room temperature
  • 2/3 cup sugar

Specialized Hardware

Digital kitchen scale
ACTIVE TIME: 10 minutes
TOTAL TIME: 35 minutes
Yield: 30 cookies

Procedure

  • Heat oven to 325ºF and line a half sheet pan with parchment paper and lightly coat with cooking spray.
  • Combine the coconut with the sweetened condensed milk, salt, and vanilla in a large mixing bowl.
  • Beat the egg whites on medium speed in the bowl of a standing mixer fitted with the whisk attachment until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6-7 minutes.
  • Gently fold the egg whites into the coconut mixture with a silicone spatula. Scoop tablespoon-sized mounds with a spoon or #60 ice cream disher onto the prepared pan. You should be able to fit 30 cookies on the pan. Bake until golden brown, 20 to 25 minutes, and immediately transfer the parchment with the macaroons to a cooling rack.
  • Store macaroons in a tightly sealed container for up to a week or up to a month in the refrigerator.

Parsley Salad

 

Course: Sides & Salads
Keyword: Gluten-Free, Healthy, Parsley Salad, Salads, Sides, Vegetables, Vegetarian

Parsley Salad

Fresh parsley salad with lemon juice, olive oil, and chopped vegetables
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
Photo by Lynne Calamia
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Fresh parsley salad with lemon juice, olive oil, and chopped vegetables
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings

Procedure

  • Place the parsley in a large bowl and cover with enough cold water to fully submerge. Swish it around to let any dirt fall to the bottom. Remove the parsley to a salad spinner and spin dry. If you don't have a salad spinner, sandwich the parsley between several layers of paper towels, and press firmly until almost dry.
  • Pick the leaves and discard the stems. You should have approximately 3 ounces of leaves.
  • Whisk the lemon zest, juice, walnut and sesame oils, honey, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a large mixing bowl. Add the parsley leaves and toss to combine, using your hands to evenly coat. Cover the bowl with plastic and refrigerate for at least 30 minutes to allow the flavors to meld.
  • In the meantime, finely chop the walnuts to a coarse bread crumb consistency. Add the nuts, sesame seeds, and remaining 1/2 teaspoon of salt to a 10-inch skillet over medium-low heat. Toast the mixture for 7 minutes, tossing and stirring frequently, until it's deeply golden brown. Remove to a plate to cool.
  • Retrieve the parsley salad from the fridge, toss with the cooled nut mixture and a few grinds of fresh black pepper and serve.

Colcannon with Brown Butter: RELOADED

 

Course: Sides & Salads
Keyword: Comfort Food, Gluten-Free, Sides, St. Patrick's Day, Vegetarian

Colcannon with Brown Butter: RELOADED

ACTIVE TIME: 30 minutes
TOTAL TIME: 55 minutes
Yield: 4 to 6 servings
My colcannon mash recipe is made with the Irish trifecta: Potatoes, cabbage, and Irish whiskey. And no, you don't have to wait until St. Patrick's Day to enjoy it.
This recipe first appeared on altonbrown.com.
Photo by Lynne Calamia
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  • 1 pound russet potatoes, rinsed, peeled, and cut into 1-inch chunks
  • 1 pound red potatoes, rinsed, peeled, and cut into 1-inch chunks
  • 4 teaspoons kosher salt, divided
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 1 pound cored and shredded green cabbage (about half a medium head)
  • 1 teaspoon freshly ground black pepper, divided
  • 6 fluid ounces whole milk, slightly warmed
  • 2 ounces Irish Whiskey

Specialized Hardware

11-inch straight-sided saute pan
ACTIVE TIME: 30 minutes
TOTAL TIME: 55 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the potato chunks in a 4-quart saucepan. Add 1 teaspoon of the salt and just enough water to submerge the potatoes.Cover the pot with its lid and bring to a boil over high heat. As soon as steam starts to puff out around the lid, remove the lid and reduce the heat to maintain a simmer, cooking until the potatoes are easily crushed with tongs, about 8 minutes.
  • Meanwhile melt the butter in an 11-inch straight-sided sauté pan over medium-low heat. Cook, gently shaking the pan, until the butter just starts to brown, 3-4 minutes, then carefully pour half into a heat-proof bowl or measuring cup and set aside.
  • Increase the heat to medium and add the cabbage along with another teaspoon of the salt and 1/2 teaspoon of the pepper. Sauté, scraping and incorporating the browned bits into the cabbage for about 7 minutes, until it's softened and lightly browned.
  • While the cabbage cooks, don't forget to check the potatoes. When they're done, drain then return to the pot while it's still hot. Give the pot a few shakes to break up and dry the potatoes, then set aside on a kitchen towel or trivet. Add the warmed milk, remaining 2 teaspoons salt, and remaining pepper and mash to desired consistency with desired utensil.
  • When the cabbage is lightly brown, add the mashed potatoes to the sauté pan, kill the heat, and combine with a wooden spoon or rubber spatula.
  • Place the colcannon in a serving vessel of your choice and use the back of a spoon to create a divot in the top of the mixture. Pour the reserved brown butter into said divot and serve immediately to a thankful planet populated entirely by Irishmen.
  • Oh, and drink the whiskey.

Overnight Coconut Oats: RELOADED

 

Course: Breakfast
Keyword: Brunch, Dairy-Free, Gluten-Free, Healthy, Make-Ahead, Vegetarian

Overnight Coconut Oats: RELOADED

ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings
Creamy, sweet, spicy, fragrant, tropical, and nutritious, these overnight coconut oats require absolutely no cooking at all. These are perfect for meal-prepping because leftovers can stay in the fridge for up to 5 days, which I won’t need because I’m going to eat all these today.
This recipe first appeared in Season 2 of Good Eats: Reloaded.
Photo by Lynne Calamia
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  • 3/4 cup dried fruit, such as cranberries, cherries, or blueberries
  • 1 1/3 cups full-fat coconut milk
  • 1 1/3 cups unsweetened almond milk
  • 3 tablespoons dark maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/3 cups rolled oats
  • 2 tablespoons flaxseed meal
  • 2 teaspoons chia seeds
  • 1/2 cup coconut flakes

Specialized Hardware

Digital kitchen scale
4 (8-to 10-ounce) jars with lids
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 4 servings

Procedure

  • Divide the fruit evenly between the 4 jars.
  • Whisk together the coconut milk, almond milk, maple syrup, vanilla, salt, and cinnamon in a large bowl or measuring cup.
  • Combine the oats, flaxseed meal, and chia in a medium bowl and spoon evenly over the fruit in the jars.
  • Follow the oats with the milk mixture, evenly distributing and stirring as you go (with a chopstick or swizzle stick) to combine ingredients and prevent them from overflowing. The mixture should come right to the top of each jar.
  • Cover the jars tightly with their lids and refrigerate overnight or up to 1 week.
  • Spread the coconut onto the roasting pan of your toaster oven. Cook on the "toast" setting for 2-3 minutes until golden brown, keeping a close watch, as it can burn very quickly. This can also be done in a conventional oven set to 350 F for 3-4 minutes. Cool and place in a sealed container until ready to use.
  • When ready to eat, serve right out of the jar, topped with the toasted coconut.

Sweet & Sour Pork: RELOADED

 

Course: Mains
Keyword: Asian, Meats, Pork, Summer, Sweet and Sour Pork

Sweet & Sour Pork: RELOADED

ACTIVE TIME: 30 minutes
TOTAL TIME: 6 hours 30 minutes
Yield: 4 to 6 servings
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  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons black vinegar
  • 2 teaspoons minced garlic (2 cloves)
  • 1 tablespoon minced ginger (2-inch piece)
  • 1/2 cup white rice flour, divided
  • 1/2 cup cornstarch, divided
  • 1/2 teaspoon Chinese five-spice powder
  • 1 pound pork butt, trimmed and cut into 1-inch cubes
  • 3 cups vegetable oil
  • 1 cup ketchup
  • 1/4 cup sugar
  • 1/4 cup rice wine vinegar
  • 2 tablespoons honey
  • 1/2 cup Vidalia onion, large dice
  • 1/2 cup carrots, peeled and sliced 1/4-inch thick, on a bias
  • 1/2 cup red bell pepper, large dice
  • 1/2 cup green bell pepper, large dice
  • 1 cup sugar snap peas, strings removed, cut in half on bias
  • 1 cup fresh pineapple, cut into 1-inch chunks
  • cooked long-grain white rice, for serving

Specialized Hardware

Candy/fry thermometer
11-inch high-sided skillet
spider or slotted spoon
ACTIVE TIME: 30 minutes
TOTAL TIME: 6 hours 30 minutes
Yield: 4 to 6 servings

Procedure

  • Combine the soy sauce, black vinegar, garlic, ginger, 1/4 cup of the rice flour, 1/4 cup of the cornstarch, and the five-spice powder in a one-gallon zip-top bag. Seal the bag and squish (yes, that's a technical term), the ingredients to combine. Add the pork to the bag, the re-seal, repeating the squish to coat the pieces. Refrigerate for 6-8 hours.
  • Move the pork to a colander or other strainer and leave for 5 minutes to thoroughly drain. Discard the marinade.
  • Add 3 cups of oil to an 11-inch high-sided skillet. (It should measure 1/2 inch deep.) Attach a candy/fry thermometer to the pan and bring the oil to 350 F over medium-high heat, adjusting the heat as needed to maintain the temp.
  • Combine the remaining rice flour and cornstarch in a shallow bowl or pie pan. Add half of the pork and toss with your hands to thoroughly coat each piece. Transfer the meat to a sheet pan fitted with a wire rack and repeat with the second half of the pork. Rest for 10 minutes to help set the outer coating.
  • Carefully place half of the dredged pork into the oil and stir to fully submerge. Fry, stirring occasionally, until browned and crispy, about 3 minutes. Transfer to a paper towel lined plate or sheet pan. Let the oil come back to temp and repeat the process with the second batch of pork.
  • Once all the pork has been browned, kill the heat and leave the skillet to cool for a few minutes. Meanwhile, whisk the ketchup, sugar, rice wine vinegar, and honey together in a medium bowl and set aside.
  • Carefully drain all but 1 tablespoon of the fry oil from the skillet. (The oil will still be hot, so be sure to use a heatproof bowl or measuring cup.) Place the skillet back over medium heat for 1 minute then add the onion and carrot and cook for 3 minutes, stirring occasionally. Add the bell peppers and snap peas and cook another 2 minutes.
  • Return the pork to the skillet along with the pineapple and the sweet/sour sauce, and stir to evenly coat. When the sauce begins to bubble, reduce the heat to medium-low and simmer until slightly thickened, stirring frequently, 4-5 minutes.
  • Serve immediately over the rice, or if you prefer, wide egg noodles.