January 2, 2021
Roasted Squash & Barley Pilaf
This recipe is 100% inspired by one of my good friends & a master of all things philosophical, @Heidi. (It’s a NF forum thing)
I love her no-fuss approach to food and how she seeks meaning in what she uses to fuel her body.
This recipe is an interpretation of the flavor combinations she mentioned in a daily update post (I haven’t mentioned my fitness community lately, but if you’re looking for a great group of people to help give you a nudge going into 2021, check Nerd Fitness out).
I think we all need a little more @Heidi in our lives. For more reasons than that – hellooooo, badass.
Vegetarian, vegan
Roasted Squash & Barley Pilaf
1 cup Pearl barley (buckwheat groats would be a good gluten-free sub)
1 cup good stock
1 cup water
Big pinch salt
Good olive oil
Neutral oil
1 sprig rosemary
1/2 butternut squash
Curry powder
Large shallot
500g baby spinach
Garlic oil
1 tsp. oregano
1/4 tsp. nutmeg
1 Tbsp. red wine vinegar
Big hand full smoked almonds
Cook your barley with the stock, water and a generous pinch salt in a rice cooker or according to package directions.
Preheat your oven to 375F/200C. Prepare a baking sheet with a silicone mat or baking paper.
While the barley is working, peel your butternut, seed, and chop into roughly 1/2 inch cubes. Spread out on the prepared baking sheet, sprinkle liberally with neutral oil, salt, pepper and curry powder. Toss to combine. Bake 30-40 minutes or until nicely browned.
While those are going, set a medium pan over medium/medium-high heat. Spritz a couple of times with garlic oil. Rough chop a large shallot and add to the pan. Sautee until beginning to brown. Add some salt & pepper + the nutmeg and the spinach. Toss and cook until beginning to wilt.
When the barley is done, add the red wine vinegar, a finely chopped sprig of Rosemary (about 1Tbsp.), 1 tsp. oregano, and a couple glugs good olive oil. Stir to combine and gently fold in the squash & spinach.
Rough chop the almonds and use for garnish.
If you’ve got figs or pomegranate seeds (or both!) they would make fantastic additions. Finishing salt would also not go amiss.
Subsequent reheats are great with a fresh splash of vinegar and a touch extra fat to bring everything together. A shake of chili would also work well.
Serves 4 for dinner
January 1, 2021
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December 26, 2020
Vegemite Chicken & Rice
I know … Vegemite (and it’s British cousin, Marmite, are weird.
But … they’re good. Especially when paired with a little fat. I’ve had a little smeared on toast with some butter (sometimes with a little apple butter), on a burger with some bacon (freakin delicious), on toast with cheddar cheese (also yum), and now tossed with chicken – surprisingly good.
I’m curious to taste it with apple pie and macaroni & cheese. Stay tuned for that one; I have plans to revamp one of my old Mac & cheese recipes to include it. I have a feeling it will be fantastic. EDIT: Happy to report that in a test run of both that beloved recipe + a dash of Vegemite was fantastic. Still needs either a dollop more, or more salt …
This dish is really good. It doesn’t scream Vegemite – more like really good chicken. Not sure exactly how to describe the taste. Vegemite tastes salty, kinda yeasty, and kinda like miso. This chicken doesn’t really taste like that – but the chicken ness feels somehow elevated(?)
I don’t know. You tell me. If you try this dish, let me know in the comments what you think it tastes like. I’m curious to see!
gluten-free (check your labels – a gluten free variety of Vegemite is available, made with bakers instead of brewers yeast, paleo if you go for the GF Vegemite
Vegemite Chicken & Rice
1 lb. chicken thighs
1 egg white
1 Tbsp. chili powder
2 tsp. honey
2 tsp. Vegemite (or Marmite, if you lean toward that continent)
1 Tbsp. coconut aminos, soy sauce or tamari
2 tsp. baking soda
1/4 c. cornstarch or arrowroot powder
1/2 tsp. white pepper
2 Tbsp. neutral oil
1 Tbsp. sesame oil
Broccolini, cut into bite-sized pieces
Sushi rice
Neutral oil
Salt & pepper
Preheat your oven to 200C/375F. Prepare a baking sheet with a silicone mat or tinfoil.
In a large bowl, whisk together the chili powder, honey, Vegemite, soy sauce, egg white, neutral oil and sesame oil.
In a shallow dish, combine the baking soda, cornstarch or arrowroot powder and pepper.
Cut the chicken thighs into bite-sized pieces and add to the bowl with the wet ingredients. Toss to combine.
Take small batches of the sauced chicken and coat with the dry batter. Lay on the prepared baking sheet in a single layer.
Bake for 10 minutes, add the broccolini drizzled with a little neutral oil and sprinkled with salt & pepper. Bake an additional 10 minutes.
Serve over sushi rice.
Serves 2 for dinner
Gastography 