Pearl Barley, Kale, Lentil Salad

Now that summer is here, (sort of), meals are getting easier and lazier. Chilled or room temperature salads, fresh vegetables and fruits, quick smoothies, and no-fuss sandwiches are becoming the staples. Not much baking or slaving over the stove most days.

This quick salad just feels so nutritious, even if I am no nutritionist or an expert of any sort. My favorite way to serve/eat this is on a "bowl" of Boston Lettuce leaf: scoop some into a crisp Boston lettuce leaf, either roll it up for easy no-spillage eating, or gather up the edges like a taco and munch on.

Of course, any combination of salad ingredients like carrot sticks, olives, chickpeas, pumpkin seeds, feta, bell peppers taste wonderful when served on a leaf of lettuce.

Ingredients
Pearl barley cooked al dente
Green or brown lentil, cooked al dente
Kale, chopped, and wilted
cooked chick peas
feta
Kalamata olives
sun-dried tomatoes
finely chopped carrots
finely chopped red onion (optional)
toasted pine nuts  and dried cranberries (optional)
Dressing: lemon juice, olive oil, black pepper, plus salt if needed

Combine the salad ingredients, adjust dressing to taste, serve at room temperature or chilled

Baked Mushrooms with Chipotle Walnut Pesto

Being the sole mushroom-lover in the family, I don't get to eat it often. And when I do, it is an indulgence, taking the trouble to make it just for me.

My favorite is Portabella mushrooms; and the Baby Bella/Cremini as well. Just a touch of olive oil, balsamic vinegar, salt and pepper baked in a 425°F oven for about 10 minutes makes it perfect, depending on the size of the baby bella.

This Chipotle Pesto is quite versatile - stir in a little into ground turkey to make baked meatballs or croquettes, use it as a spread for falafel pita pockets, or as an interesting alternative 'pizza sauce', or even just a humble sandwich or bagel spread....

Chipotle Walnut Pesto
2 chipotle chilies  (canned in adobo sauce) + 1 Tbsp adobo sauce
2 Tbsp chopped sundried tomates packed in oil
½ Tbsp chopped garlic
2 Tbsp canola oil or olive oil
¼ cup chopped celery leaves, tender stalk
½ cup coarsely chopped walnuts
salt to taste

Combine the ingredients and blend to paste - as smooth or as coarse as preferred. If it is too thick, add a bit more of oil as needed.

The Chipotle Pesto can be stored in an air-tight container for up to a week.

Chipotle and Sun-dried Tomatoes New Mexican Flour Tortillas

I grew up with various quick (unleavened) griddle-cooked non-greasy flat breads like: roti, chapathi, paratha, some fried breads like puri and bathura, as well as fluffy risen naan. Some were made with whole wheat flour, some with an assortment of lentils and some even with chickpea flour. So, tortilla, when it came into my life, was not unusual at all, and was much welcomed.

Making tortillas was not so much different from making chapathis - in my mind - but, I've always shied away from the traditional tortilla recipes I found which called for a generous amount of shortening. My rotis and chapathis barely have a spoonful of ghee so they feel lighter and healthier somehow.

But, a request from the other adult in the house prompted me to make these New Mexican Flour Tortillas adapting a recipe I found in the Tuesday Nov 29th edition of The Oregonian, which in turn adapted a recipe from Saveur Cooks Authentic American.

We used these to make easy chicken wraps. I went rather squeeze-happy with the food color, but, between the chipotle and the sun-dried tomatoes, extra red coloring is not needed. I thought my kids might fancy this bright color for a change.

Ingredients
1¼ cup boiling hot water
4 cups all purpose flour
1¼ tsp salt
6 Tbsp vegetable shortening
4 to 6 Tbsp sun-dried tomato and chipotle chili paste
red food color (optional)

Preparation

1. Combine 4 Tbsp of Chipotle in Adobo sauce (more if preferred) with 4 Tbsp of Sun-dried tomatoes packed in oil, blend into a smooth thick paste
2. Combine the flour and salt and mix in the shortening, crumbling with fingers as it gets incorporated, to form a fine breadcrumb-like texture
3. Add in the sun-dried tomato and chipotle chili paste; add a few drops of food color (if using) to the hot water
4. Using a wooden spoon add one cup of the hot water first and stir well (as if to make play dough) till the dough comes together; add a bit more water as needed till the dough holds well and comes off the sides of the bowl
5. Turn the dough into a floured surface and knead for 5 minutes till smooth, cover with a plastic wrap and allow to sit for 30 mins
6. Divide the dough into 10 or 12 balls, roll out to about 3 millimeter thick rounds
7. Cook one at a time on a hot cast-iron skillet, both sides till done; the tortilla might puff up a little, which is a good sign
8. Wrap in a cotton towel as they come off the pan and serve warm with favorite sides, or as a wrap