I am lucky to be surrounded by so many wonderful people who believe in real food. I celebrated my belated birthday with my girls this week and Miss Patti Ann was a killer hostess without actually killing a thing. The meal was so delicious and satisfying I begged her to let us share the recipes with all of you.
1-1/2 cups wheat berries
1 lemon, zest & juice
1/2 cup parsley, chopped
3 tbsp sesame oil
Bring wheat berries to a boil and cook uncovered for 1 hour, or until tender. In a large bowl, mix all ingredients by hand and season with salt and pepper to taste.
Paco’s Failsafe Soup
1 onion, fine chopped
1-2 leek, fine chopped
3 cloves of garlic, minced
1-1/2 cup dry bean mix i.e. lentils, split peas, barley*, black eyed peas
White wine OR rice wine vinegar
1 carrot, chopped
1 cup crushed tomatoes
1 cup tomato paste
1 cup veggie stock
2 cups water as needed
Mrs Dash OR herbs of choice i.e. thyme, bay leaf, salt, pepper
Steamed kale and hemp hearts to garnish (optional)
Saute onion and leeks in olive oil until soft (avoid caramelizing but that won’t hurt), add garlic and stir until fragrant. Add grains/dry bean mix and stir for a few minutes until well coated. Pour in white wine or rice wine vinegar to deglaze the pan, stirring until liquid has evaporated. Mix in tomatoes, carrots, tomato paste and herbs. Add veggie stock bring to a boil then let simmer for 12-20 minutes. Add water as needed and season with salt and pepper to taste.
Note from PA – don’t worry about following the steps exactly – it’s pretty failsafe.
*Sorry kids, wheat berries and barley are not gluten-free