Have you heard of teff? This tiny unassuming whole grain has quickly become one of our favorite things to eat for breakfast. It started about a year ago as a casual flirtation with whole grains. My passing interest in the whole grain trend quickly turned into an expedition deep into whole grain territory when I decided to eliminate gluten from my diet. Using the marvelous cookbook, The Splendid Grain, as my guide into the mysterious world of whole grains, I ordered a bag of teff online. When the teff arrived I was amazed at the tiny size of each grain. It was almost like holding a bag of chestnut colored sand. In fact, teff is the smallest grain in the world. That’s right- it doesn’t get any smaller than this! (more…)

Lunches at home can be challenging. I find myself craving something healthy and satisfying but don’t want to spend a lot of time putting it together. When I changed my diet, the default sandwich or quick cheese and hot sauce tortilla fell off the lunch list. In their place I have started to make large batches of whole grain salads. Hearty and full of flavor, grain salads only get better as the week goes on- the perfect solution to a fast and healthy lunch. (more…)

I have a tiny character flaw. It is not my fault. Really. My father has the same flaw so it must be genetic- right? We both suffer from what Ree of The Pioneer Woman calls LBSCBS (low blood sugar cranky butt syndrome). If too many hours pass between meals suddenly our usually sunny can-handle-anything attitudes are hijacked by a short tempered cannot-deal-with-other-humans mood that threatens to leave a path of scorched earth in our wake. You know- cranky.

My dear mother in her efforts to promote familial peace and harmony learned to recognize the signs of LBSCBS early on and stage interventions as soon as possible. Anytime we would take a family outing more than two hours in length Mom would pack snacks. Cheese, crackers, an apple- anything to keep the dark clouds of hunger from moving in. Her constant attempts over many years to battle the cranky have evolved into an art form. These homemade granola bars are her latest masterpiece.

Infinitely customizable, the granola bars incorporate a variety of nuts, seeds, dried fruits, and whole grains. They are a portable and economical way to keep everyone energized and happy for hours. I have made several batches of the bars already and the ability to mix and match flavors ensures that the granola bars are always appealing whenever you are in need of a quick snack. If any of my offspring inherit the dreaded LBSCBS you can be sure that I will have a few of these bars within arms reach at all times!

Homemade Granola Bars (Printable Recipe)
Makes Approximately 10 Bars

I have listed optional substitutions below, but you can also replace a portion of the ingredients with puffed rice, chocolate chips, toasted coconut, minced crystallized ginger, cinnamon, raisins, M&Ms (frozen), or anything else that sounds good!

Ingredients:

2 cups rolled oats
3/4 cup wheat germ
3/4 cup seeds (sunflower, pumpkin, flax, sesame, etc.)
1 cup nuts, crushed (pecan, walnut, cashew, macadamia, almond, etc.)
2/3 cup brown sugar
1/2 cup honey (or 1/4 cup honey, plus 1/4 cup of maple, agave, or barley malt syrup)
4 Tablespoons butter
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 cup chopped dried fruit (cherries, cranberries, blueberries, apricots, etc.)

Directions:

Pre-heat the oven to 400 degrees.

Line a large rimmed baking sheet with foil. Mix together the oats, wheat germ, seeds, and nuts on the baking sheet. Place the sheet in the oven and toast the dry ingredients for 10-12 minutes, stirring occasionally and keeping a close watch to make sure they do not burn. As soon as the ingredients are toasted, remove the pan from the oven.

While the dry ingredients are toasting, line a 11×13 inch rimmed baking sheet with waxed paper and spray it lightly with cooking oil.

Next place a small saucepan over medium-high heat and add in the brown sugar, honey (and any other sweetener), butter, vanilla, and salt. Bring the mixture to a strong boil for two minutes stirring constantly. Turn off the heat.

Place the toasted ingredients in a large bowl, and stir in the dried fruit. Pour the hot liquids into the bowl and stir aggressively until all of the ingredients are moist and well combined.

Using a wooden spoon or spatula, scrape the mixture into the prepared baking sheet, pressing down to evenly spread out the mixture. Fold over the waxed paper or add another sheet on top and press down HARD all over the granola. Set the baking sheet aside and let the bars cool for 2-3 hours until they are hardened.

Once the bars are hard, peel off the waxed paper and turn the granola out onto a cutting board. Cut the granola into bars by pressing straight down with a long knife (don’t saw or they will crumble). The bars can be stored in an airtight container at room temperature individually wrapped in plastic wrap for up to a week.

I know what you are thinking: “Wheat berry salad? She’s fallen off the deep end into another health food kick.” Before you write me off as a total nut let me explain. It all started with a trip to Whole Foods where I got a little crazy in the bulk bin aisle (actually I just get a little crazy whenever I’m in a Whole Foods). Feeling tired of heavy winter fare and ready to broaden my grain horizons I spotted a bin of wheat berries and decided to bring some home… along with Israeli couscous, three colors of lentils, bulgur wheat, and barley. But those grains will have to wait for another day!

Having no clue what to do with wheat berries, or even what they tasted like I browsed the Internet for help. I learned that wheat berries are the entire wheat kernel (minus the hull) and that they are an excellent source of fiber, protein, and iron. Tips from 101 Cookbooks and The Amateur Gourmet provided me with a basic understanding of the grain, and from there I decided to play around. Mixing a little bit of this and a little bit of that a salad quickly began to take shape. The cooked wheat berries provided a soft yet chewy base with the fragrance of warm bread and a delightfully nutty flavor. Feta cheese added a creamy tang while Kalamata olives gave the dish a briny note that made my mouth water. By the time I was finished tossing in ingredients a marvelous Greek wheat berry salad was born.

This recipe has gotten under my skin. I feel good making it, I feel good eating it, and I feel good afterwards. In a kitchen that sees very little repetition, I have made this salad three times in the last month- it is that addictive! This would be delightful for a potluck, or to just have in the fridge when it is too hot to cook and all you want is a hearty salad. For presentation purposes the salad looks more appealing if you sprinkle the feta and tomatoes on top after everything else is mixed. You can even stretch it out a bit by serving it on top of fresh spinach. However when it is just the two of us I mix everything together in a big bowl and enjoy every bite!

Greek Wheat Berry Salad (Printable Recipe)
Serves 4-6 as a Main Course, 10-12 as a Side Salad

Ingredients:

Salad
2 cups wheat berries
6 cups water
1 teaspoon kosher salt
1 large red onion, thinly sliced
1 Tablespoon olive oil
1/4 teaspoon kosher salt
1 lemon, zested
1/2 cup Kalamata olives, pitted and chopped + brine from jar (used below)
4 cloves garlic, minced
3 roasted red bell peppers, chopped into bite size pieces
1 pint cherry tomatoes, sliced in half
1 cup basil leaves, julienned
1 cup crumbled feta cheese
1/2 cup pine nuts, toasted

Dressing
2 Tablespoons olive oil
1 Tablespoon Red Wine Vinegar (if you like a lot of tang add a bit more)
2-3 Tablespoons “brine” from Kalamata olive jar (can be increased to taste)
1/2 cup Greek Yogurt
Juice of the zested lemon
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Rinse wheat berries under cool water and then drain. Place wheat berries, six cups of water, and 1 teaspoon of kosher salt into a medium pot. Place the pot over high heat, and bring the water to a boil. Stir, reduce heat to maintain a low simmer, and cover the pot with a lid. Cook the wheat berries, stirring occasionally, for 60-90 minutes or until they are tender (but not mushy). Once the wheat berries are cooked, drain off any remaining water, and transfer the wheat berries to a large (8-10 cup capacity) bowl.

While the wheat berries are cooking, place a small saucepan over low heat and add 1 Tablespoon of olive oil, red onion, and 1/4 teaspoon of salt. Slowly cook the onion, stirring occasionally until it is softened and a light brown color. This will take about 40-60 minutes. Once the onion is caramelized, remove the saucepan from the heat and set the onions aside to cool.

Add the lemon zest, Kalamata olives, garlic, bell peppers, cherry tomatoes, basil leaves, feta, and pine nuts into the large bowl with the wheat berries. Gently mix the ingredients together with a spoon to combine.

In a separate small bowl, whisk together the olive oil, red wine vinegar, “brine” from the Kalamata olive jar, yogurt, lemon juice, salt and pepper. Once the dressing is well mixed, pour it over the salad and stir until all ingredients are well coated. Taste the salad and add more salt and pepper if necessary. (Much like rice, the wheat berries will require a decent amount of salt for the flavor to shine through.) Serve the salad as is or plate on top of fresh spinach and garnish with additional feta cheese, tomatoes, and basil.

Salad can be made up to 2 days ahead and stored covered in the fridge. Bring to room temperature and mix well before serving.