Nathalie's Notes

Raising the Hardy Boys

First bread

My first loaf of homemade bread – and by that I mean machine-made. It is quite possibly the ugliest thing I've ever made in the kitchen. Also, it's more like a homemade weapon than something you'd actually eat. If I knew what went wrong, I'd know what to do differently next time but unfortunately it's a matter of layering exactly measured ingredients and then pressing a few buttons and yet I somehow mangled that. Sam, being both a good sport and ravenous little kid, ate it without complaint … but I was a little worried about him chipping another tooth.

Something I made that did turn out is this wheat berry salad my friend Barbara brought over for dinner the week of the wonderful meal train she organized for us. The recipe is off the back of the bag of Bob's Red Mill hard red spring wheat berries.

It's a little chopping-intensive if you're not a fan of that sort of thing so I suggest doubling everything and making twice as much salad to enjoy all week. Also – it's best to make it the night before but don't let that stop you from making it because it's still good either way.

The salad disappeared before I got a picture of it. But here's the recipe:

Basic Cooking Instructions:

1 3/4 cups water

1/2 cup rinsed Wheat Hard Red Berries

1/4 tsp. sea salt

Combine all ingredients in a saucepan and bring to rolling boil. Reduce heat, cover and simmer for an hour or until tender. Drain and set aside to cool or serve immediately.

Wheat Berry and White Bean Salad

Salad:

1 cup cooked Bob's Red Mill Wheat Berries

1 cup cooked white or navy beans

1/2 cup green onions, chopped

1/2 cup celery, sliced

1/2 cup tomato, diced

Vinaigrette:

1/2 cup olive or canola oil

2 Tbsp. lemon or lime joice (fresh)

2 Tbsp. white wine vinegar

2 Tbsp. parsley, chopped (next time I might try cilantro)

1 Tbsp. honey mustard (is this a common household item? I didn't have any so I mixed together honey and mustard)

2 Tbsp. shallot, minced

1/4 tsp. sea salt

1/4 tsp. ground black pepper

Mix the vinaigrette by combining all the ingredients with a whisk or in a blender. Add the salad ingredients and mix well. Let chill overnight or for several hours to let flavors blend. Served chilled on a bed of lettuce. I'm just curious – I see that all the time "serve on a bed of lettuce" but wonder: does anyone every actually do that?

4 thoughts on “Baked weaponry and wheat berry salad

  1. Sarah says:

    I’ve got a super easy, very fast bread recipe that I’ll send to you. It has 5 ingredients, you don’t really have to let it rise (although letting it rise does make it a little lighter) and you start it in a cold oven (no pre-heating), plus it’s done in about 1.25 hours from start to finish. The salad sounds delicious and I have to admit that I have, in fact, put quinoa on a bed of lettuce, but I don’t make anybody else eat that. 🙂

    Like

  2. emily says:

    I’ve got to tell you about my super yummy bread that nearly bakes itself. Really…it’s pretty easy. Really.

    Like

  3. Please, pass them on! I’ll try my bread maker one more time before I attempt to return it because surely it isn’t something I did wrong. 🙂

    Like

  4. Uncle Relo is a master at the bread machine – talk to him before you take it back. We LOVE it! I sure had a good laugh over your first attempt…sorry. *)

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: