Read Online Forks Over Knives: The Cookbook by Del Sroufe - Free Book Online Page A
Authors: Del Sroufe
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SERVES 4
1 batch Basic Polenta , kept warm
1 cup dried unsulfured apricots (see more about sulfites and sulfur dioxide)
1 cup dried apple pieces or halves
1 cup golden raisins
½ cup brown rice syrup
1 strip lemon rind
1 cinnamon stick
⅛ teaspoon ground cloves
1. Combine the apricots, apple, raisins, brown rice syrup, lemon rind, cinnamon stick, and cloves in a medium saucepan. Add enough water to cover the fruit. Bring to a boil over medium-high heat, reduce the heat, and simmer until the fruit is tender, 15 to 20 minutes. Remove the lemon rind and cinnamon stick before serving.
2. To serve, divide the polenta between 4 individual bowls. Spoon the compote on top.
Polenta with Pears and Cranberries
USE THE RIPEST pears you can find in the market—Bosc, Asian, or D’Anjou—and fresh cranberries when they are in season (usually from October through December).
SERVES 4
1 batch Basic Polenta , kept warm
½ cup brown rice syrup
2 pears, peeled, cored, and diced
1 cup fresh or dried cranberries
1 teaspoon ground cinnamon
1. Heat the brown rice syrup in a medium saucepan. Add the pears, cranberries, and cinnamon and cook, stirring occasionally, until the pears are tender, about 10 minutes.
2. To serve, divide the polenta between 4 individual bowls and top with the pear compote.
Fruited Barley
BARLEY IS A hearty, filling grain and takes on the flavor of anything cooked with it. In this recipe, it is combined with orange juice, currants, and apricots to make a creamy breakfast cereal.
SERVES 2
1 to 1½ cups orange juice
1 cup pearled barley
2 tablespoons currants
3 to 4 dried unsulfured apricots, chopped (see more about sulfites and sulfur dioxide)
1 small cinnamon stick
⅛ teaspoon ground cloves
Pinch salt, or to taste
Bring 1 cup of water and 1 cup of orange juice to a boil in a medium saucepan over medium heat. Add the barley, currants, apricots, cinnamon stick, cloves, and salt. Bring the mixture to a boil, cover, reduce the heat to medium-low, and cook for 45 minutes. If the barley is not tender after 45 minutes, add up to an additional ½ cup orange juice and cook for another 10 minutes. Remove the cinnamon stick before serving.
Spelt Berry Hot Breakfast Cereal
SPELT IS AN ancient cousin of wheat, and it makes a hearty breakfast cereal. This recipe takes a little effort, but the flavor and health benefits make it well worth the time. You can cook the spelt berries the night before and finish the dish in about 15 minutes in the morning.
SERVES 2
1 cup spelt berries
¼ teaspoon salt
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 cups unsweetened almond milk
¾ cup dates, pitted and chopped
¼ teaspoon orange zest
1. Bring 2½ cups of water to a boil in a medium saucepan. Add the spelt, salt, cinnamon, and cloves. Cover the pot and bring the mixture to a boil. Reduce the heat to medium-low and cook for 45 to 50 minutes, or until the spelt is tender. Drain any excess water.
2. Add the almond milk, dates, and orange zest to the cooked spelt berries and simmer over medium-low heat for 10 to 12 minutes, or until heated through and creamy.
Hearty Breakfasts
Breakfast Scramble
THERE ARE MANY very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results. If you can find ackee, the national fruit of Jamaica with a taste similar to scrambled eggs, use it instead. It is the inspiration for this dish, but it is very hard to find outside of Jamaica. Serve this filling vegetable dish with Fruit Salad , or use it in Breakfast Rancheros .
SERVES 6
1 medium red onion, peeled and cut into ½-inch dice
1 medium red bell pepper, seeded and cut into ½-inch dice
1 medium green bell pepper, seeded and cut into ½-inch dice
2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
1 large head cauliflower, cut into florets, or two 19-ounce cans Jamaican ackee, drained and gently rinsed
Salt
SERVES 4
1 batch Basic Polenta , kept warm
1 cup dried unsulfured apricots (see more about sulfites and sulfur dioxide)
1 cup dried apple pieces or halves
1 cup golden raisins
½ cup brown rice syrup
1 strip lemon rind
1 cinnamon stick
⅛ teaspoon ground cloves
1. Combine the apricots, apple, raisins, brown rice syrup, lemon rind, cinnamon stick, and cloves in a medium saucepan. Add enough water to cover the fruit. Bring to a boil over medium-high heat, reduce the heat, and simmer until the fruit is tender, 15 to 20 minutes. Remove the lemon rind and cinnamon stick before serving.
2. To serve, divide the polenta between 4 individual bowls. Spoon the compote on top.
Polenta with Pears and Cranberries
USE THE RIPEST pears you can find in the market—Bosc, Asian, or D’Anjou—and fresh cranberries when they are in season (usually from October through December).
SERVES 4
1 batch Basic Polenta , kept warm
½ cup brown rice syrup
2 pears, peeled, cored, and diced
1 cup fresh or dried cranberries
1 teaspoon ground cinnamon
1. Heat the brown rice syrup in a medium saucepan. Add the pears, cranberries, and cinnamon and cook, stirring occasionally, until the pears are tender, about 10 minutes.
2. To serve, divide the polenta between 4 individual bowls and top with the pear compote.
Fruited Barley
BARLEY IS A hearty, filling grain and takes on the flavor of anything cooked with it. In this recipe, it is combined with orange juice, currants, and apricots to make a creamy breakfast cereal.
SERVES 2
1 to 1½ cups orange juice
1 cup pearled barley
2 tablespoons currants
3 to 4 dried unsulfured apricots, chopped (see more about sulfites and sulfur dioxide)
1 small cinnamon stick
⅛ teaspoon ground cloves
Pinch salt, or to taste
Bring 1 cup of water and 1 cup of orange juice to a boil in a medium saucepan over medium heat. Add the barley, currants, apricots, cinnamon stick, cloves, and salt. Bring the mixture to a boil, cover, reduce the heat to medium-low, and cook for 45 minutes. If the barley is not tender after 45 minutes, add up to an additional ½ cup orange juice and cook for another 10 minutes. Remove the cinnamon stick before serving.
Spelt Berry Hot Breakfast Cereal
SPELT IS AN ancient cousin of wheat, and it makes a hearty breakfast cereal. This recipe takes a little effort, but the flavor and health benefits make it well worth the time. You can cook the spelt berries the night before and finish the dish in about 15 minutes in the morning.
SERVES 2
1 cup spelt berries
¼ teaspoon salt
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
2 cups unsweetened almond milk
¾ cup dates, pitted and chopped
¼ teaspoon orange zest
1. Bring 2½ cups of water to a boil in a medium saucepan. Add the spelt, salt, cinnamon, and cloves. Cover the pot and bring the mixture to a boil. Reduce the heat to medium-low and cook for 45 to 50 minutes, or until the spelt is tender. Drain any excess water.
2. Add the almond milk, dates, and orange zest to the cooked spelt berries and simmer over medium-low heat for 10 to 12 minutes, or until heated through and creamy.
Hearty Breakfasts
Breakfast Scramble
THERE ARE MANY very good recipes for scrambles, but most call for tofu. In this recipe, cauliflower takes the place of the tofu—with delicious results. If you can find ackee, the national fruit of Jamaica with a taste similar to scrambled eggs, use it instead. It is the inspiration for this dish, but it is very hard to find outside of Jamaica. Serve this filling vegetable dish with Fruit Salad , or use it in Breakfast Rancheros .
SERVES 6
1 medium red onion, peeled and cut into ½-inch dice
1 medium red bell pepper, seeded and cut into ½-inch dice
1 medium green bell pepper, seeded and cut into ½-inch dice
2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
1 large head cauliflower, cut into florets, or two 19-ounce cans Jamaican ackee, drained and gently rinsed
Salt
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