Source:  https://wintermonroe.wordpress.com/2012/04/04/strawberry-and-goat-cheese-wheat-berry-salad/

Wheat Berries:

• 2 cups soft white wheat berries, rinsed and drained
• 4 cups low-sodium chicken broth
• 4 cups water
• 1 teaspoon kosher salt

Dressing

• 1/2 cup fresh orange juice (from 2 oranges)
• 1/3 cup extra virgin olive oil
• 2 tablespoons orange zest (from 1 large orange)
• 2 tablespoons agave nectar or honey
• 1/4 cup fresh mint leaves, packed, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 medium strawberries, hulled and quartered
• 1/3 cup (4 ounces) crumbled goat cheese
• 1/2 cup chopped walnuts, toasted (see Cook’s Note)

Method

For the wheat berries: In a large saucepan, combine the wheat berries, chicken broth, water, and salt. Bring to a boil over high heat. Reduce the heat to a simmer, cover the pot and cook until the wheat berries are tender, 60 to 70 minutes. Drain the wheat berries in a colander and set aside to cool, about 15 minutes. Transfer to a salad bowl.

For the dressing:  Zest the oranges before juicing them.  In a medium bowl, whisk together the orange juice, olive oil, orange zest, agave nectar, mint leaves, salt, and pepper until smooth. Pour the dressing over the wheat berries and add the strawberries, goat cheese, and walnuts. Toss until all the ingredients are coated.

Cook’s Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Notes

This turned out amazing.  I used raw pecan halves instead of walnuts; not too fond of walnuts.

Sorry for the dark picture; it does no justice to the look or taste of the dish.

Ingredients

• Vegetable oil, butter
• Chopped onion
• Partially cooked wheat berries
• Chopped apple, skin on is okay
• honey
• salt to taste
• boiling water

Method

• Seat of your pants

I wanted to prepare some wheat berries for use over the next few days, and on this occasion I used White Sonora Wheat Berries, which are produced in Arizona by Ramona Farms, and which I purchased at Whole Foods.  This type of wheat was actually brought here by Padre Kino and first distributed to the Pima Indians (Akimel O'Odham).

I wanted to allow for further cooking once I used them, so instead of cooking for the full hour, I cooked them for 45 minutes.  My first taste suggests that they are already edible, but this way I can add them to curries or other dishes and cook them another 15 minutes without cause them to dissolve.  After 45 minutes I rinsed them with cold water, drained them for 5 minutes in a sieve, and then stored them in the fridge.

This recipe is different from my other wheat berry recipes in that the kamut was pre-steamed and so cooked very quickly.  Not sure at the moment how I would adjust it for regular wheat berries.

Ingredients

• Some vegetable oil
• Some butter
• 1 cup pre-processed kamut. (If the bag says it takes only 10 minutes to prepare, it's pre-processed.  If you use unprocessed whole wheat, you will have to drastically expand the cooking time.)
• 8 oz sliced mushrooms
• 3/4 of a large, yellow onion
• some granulated garlic
• 24 oz of water
• 1 tsp salt
• 1/2 tsp pepper
• 1 tablespoon soy sauce

Method

1. Put the vegetable oil and butter in the pan. Head to medium high.
2. Add the onions. Cook till transucent.
3. Add the mushrooms and then the garlic. Mix. Cook till softened.
4. Add the kamut and the water. Do not cover.
5. Add the salt, pepper and soy sauce.
6. Slow boil until the loose liquid is gone.

Notes for next time

• This was too salty.  Next time add the soy sauce and the pepper, then wait till 3/4 of the liquid is gone and taste to figure out how much salt too add.
• I like the beef broth version better.
• If I make this for vegetarian friends again, I think I'll add a cube of vegetable boullion.

Ingredients

• Some vegetable oil
• Some butter
• 1 cup pre-processed kamut. (If the bag says it takes only 10 minutes to prepare, it's pre-processed.  If you use unprocessed whole wheat, you will have to drastically expand the cooking time.)
• 8 oz sliced mushrooms
• 3/4 of a large, yellow onion
• a couple of cloves of minced garlic
• 24 oz of beef broth
• salt and pepper to taste later in the cooking process

Method

1. Put the vegetable oil and butter in the pan. Head to medium high.
2. Add the onions. Cook till transucent.
3. Add the mushrooms and then the garlic. Mix. Cook till softened.
4. Add the kamut and the beef broth. Cover till soft.
5. Uncover until the loose liquid is gone.

Notes for next time

• Cooking covered was a mistake: it retained too much broth too long. Next time boil completely uncovered.
• Next time try it without the beef broth to see if it's still any good.

Yeah, this version on YouTube was maybe three out of ten.

This is a minor variation of the "chicken paprika" recipe from "The Joy of Cooking."

Ingredients

• 2 large chicken breasts
• 1.5 tbsp butter
• 1.5 tbsp vegetable oil
• 1 cup finely chopped onions
• 2 tbsp Szeged paprika
• 2 cups of chicken broth
• 2 tsp flour
• 1 cup sour cream

Method

Cut chicken into largeish chunks. Heat butter and oil in pan. Add onions and paprika, fry till glossy and red. Add chicken and broth. Simmer covered for 30 minutes. Simmer uncovered till liquid reduces a bit. Add flour to sourcream. Add sourcream to pan a bit at a time and stir it in. Don't bring to a boil, but let the sauce thicken.

2020-03-28: This was my first attempt. I'm pretty pleased with it. Definitely a repeater.

The original recipe called for a 2.5 pound fryer, but I just used chicken breasts. I wanted thighs, but the store was out of them thanks to the coronavirus lockdown. If find myself wondering whether it would be better just to simmer it uncovered. I'll try that next time.

I had about a fourth of a recipe of cornmeal crust left over. Didn't want to throw it out. So I mixed it with an egg, two cups of milk, sugar and some almond extract. Put it in a pyrex pan in a 325°F oven for about 30 minutes. Really tasty.

Source: https://www.sizzlingeats.com/chickpea-salad-with-feta/

Ingredients

• 15.5 ounces chickpeas drained
• 1/4 cup feta cheese
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• black pepper to taste
• 1/4 cup red pepper chopped
• 1 tsp parsley, fresh chopped

Instructions

1. Drain your canned chickpeas. Save aquafaba if you want.
2. Add chickpeas to a medium sized bowl.
3. Add in chopped pepper, and cheese.
4. Add in lemon juice, parsley, and oil.
5. Toss and chill, or serve immediately.

Ingredients

• 9-inch pie shell, cooled
• 2.5 lbs of Bermuda onion, sweet onions, or leeks
• 3 tbsp butter
• 3 eggs
• 1 cup sour cream
• 1 tsp salt
• 1/4 tsp ground black pepper
• (1 tbsp minced fresh herb or 1 tsp dill or celery seed)
• 4 strips of fried bacon or crumbled, cooked sausage

Method

• Preheat oven to 450°F.
• Melt butter in a heavy saucepan. Add the onions. Stir and cook over low heat until they are translucent. Cool them well.
• Combine and heat slowly until blended the eggs, sour cream, salt, pepper, and herbs. Pour mixture into the pie shell. Bake the pie in a 450° oven for ten mintues.
• Reduce the heat to 300° and bake until crust is light brown, about half an hour.

2020-10-28: Tonight I tried the recipe for the first time. I used the quick cornmeal crust from "Diet for a small planet." Poured in the onion mixture. I cooked it at 450° for ten minutes. The recipe said to add another 30 minutes at 300°, so I checked it at 25 minutes. Still too runny. I was cooking in a square Pyrex dish 8.5" by 8.5", which takes longer to heat, so I assumed I would have to adjust the cooking time. I added another 10 minutes. Still too runny. I added another 20 minutes. Still too runny. Added another 20 minutes. Still too runny. Added another 20 minutes. Okay, it's probably cooked now. Please, God, let me not kill me or my guests.

I put it in the fridge overnight. Ate it the next evening. Pretty good. Outside of slicing the onions, this is a quick and easy recipe.