Layered Salad with Orange Ginger Dressing

This is another recipe from Angela Liddon's blog. I made it first for a potluck lunch and then again the next day with a few changes. The orange-ginger dressing is what makes the finished product so tasty. The salad can be layered in 500 ml mason jars (instant lunches!) which will keep in the fridge for a few days. You can also layer or mix the ingredients in a bowl.

Measure

• One cup each, dry of two grains such as wheat berries, kamut, barley, quinoa, brown rice ( I used barley and farro, then barley and kamut). Cook them separately in salted water until tender.  Drain in sieve.
• Boil 1 cup of frozen edamame in water for a couple of minutes and drain.
• Measure 1/2 cup dried fruit like raisins or dried cherries

Chop or grate the following vegetables: ( I used a food processor)

• 1 cup carrots
• 1 cup green pepper
• 1 cup red pepper or tomato
•  1/2 cup cilantro

Dressing;- Mix together

• 1 cup orange juice
• 1 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 1 tbsp fresh ginger, grated or pressed (I used a garlic press)

Assemble salad
For the 500 ml jars layer

• 1/2 cup one grain
• 1/4 cup green pepper
• 1/4 cup red pepper or tomatoes
• 1/2 cup second grain
• 1/2 cup carrot
• 2 tbsp dried fruit
• 1/4 cup edamame (or other legume)
• cilantro (or parsley)
• 1/4 cup dressing 

(I had some cooked grains left over)
Alternately, layer/mix all ingredients in a bowl. You can serve it immediately or store in fridge for up to four days.

Dark Chocolate Almond Butter

I have purchased almond butter twice and both times it tasted rancid and bitter. I have tasted chocolate-hazelnut spread too, but hazelnuts do not impress me. I saw this recipe on Angela Liddon's blog and was very impressed with the result. (Follow this link for a detailed description of making chocolate almond butter and chocolate peanut butter) Here is a quick description.

• 2 cups raw almonds 
• 1/3 cup 70% cocoa chocolate squares or chips (all we had at home)

(Angela's recipe calls for 1 tsp coconut oil, 1/2 cup chocolate and a dash of salt. I didn't add oil or salt)

Put almonds in food processor and mix until smooth and creamy. This takes about 15 minutes and you have to scrape the bowl often. Melt the chocolate on low heat and add to the almond butter. Process until well blended. This made about 1-1/2 cups. I wonder how long it will last??

Mexican Fish Soup

Assemble your ingredients before you start, and this soup comes together quickly

1 dried chile (or more), opened with seeds and veins removed.

Cook dried chile in a small amount of water until softened (about 5-7 minutes) and put into blender with:
1 white cooking onion
2 cloves garlic
3 fresh tomatoes (plum tomatoes work well)
1 canned chipolte chile (remove seeds if you don't want the broth to be too hot)

Blend on high until smooth and add to a large soup pot along with

4 cups fish stock*
2 cups vegetable stock (or put in 6 cups vegetable stock if you don't have fish stock)
1-2 large potatoes (like a Russet) cut in chunks
1-2 large carrots cut in thick slices
3 large bay leaves

Bring to a boil and lower heat to simmer until vegetables are starting to soften (about 10 minutes) then add

1-1/2 lbs firm white fish like Pacific Snapper cut in chunks the size of the vegetables (see photo)

2-3 cups coarsely shredded cabbage or other greens
5 cilantro stalks

Simmer until fish flakes and vegetables are cooked (about 10 minutes)

Adjust seasonings adding salt, pepper, Old Bay Seafood Seasoning, etc.
If the broth is too spicy, add a 28 oz tin of crushed tomatoes. I did this and really liked the end result even better.

Serve with lime wedges, chopped cilantro, sliced avocado, tortillas, taco chips, tostadas or rice as desired.

Serves 6 main course dishes.

*Fish Stock (made ahead of time)

I made fish stock using the bones, fins and head of a mild, non-oily white fish from our fishmonger (about 3 pounds) simmered in a stock pot of water with one onion, leek tops, one large carrot, one large celery stalk, 1 tsp pepper corns, 3 bay leaves, 1 tsp each thyme and oregano, fresh parsley (or cilantro) stalks, salt. Simmer for 30 minutes, strain and cool. It made enough stock for 3 batches of this soup. Store unused broth in freezer.

Vegetable Barley Soup

This is a hearty vegetable soup/stew which takes just a few minutes to put in a slow cooker in the morning. It can be served over rice or pasta or with biscuits.  Ingredients can be changed according to the vegetables you have on hand.

3 onions finely diced 
1 cup sliced celery
1 diced green pepper
1 diced red or yellow pepper

Saute the first 4 ingredients in a frying pan in a little oil or broth until softened.
Put in slow cooker and add:

1 large carrot sliced
8 ounces sliced mushrooms
3 cups kidney beans, rinsed and drained (other beans can be used)
1 28 ounce can stewed tomatoes
1/2 cup pot barley (not quick-cooking)
2 teaspoons dried Italian seasoning or a mixture of oregano, basil, thyme, hot pepper flakes to taste
1 carton vegetable broth (4 cups)

Cook on low for 8-10 hours or on high for 4-5 hours. One half hour before serving add:

1/4 teaspoon ground black pepper
3 cloves garlic, minced 
4 cups or more of chopped fresh spinach or kale
salt to taste