Sunday Feast № 47 | Mushroom Barley Salad

Do you like mushrooms? Have I got a recipe for you, adapted from Food & Wine magazine November 2015 issue. I used more sage (2 tsp vs. my 2 tbsp) and was happy for it as the sage added a woodsy-like smell to go with button, baby bella, shiitake, and oyster mushrooms. "Mushrooms. Meat for vegetarians." was the advertising tagline for Australian mushroom growing industry. Makes no difference to me. I like mushrooms, vegetarian or not. The wilder, the better. Maybe it's the childhood memories of my Grandma picking fresh mushrooms in the forest, or their smell as she dried them for winter, or how they add flavor to warming dishes. Having barley also induced childhood memories. Such a filling grain. Nutritious, too. One cup is loaded with more fiber than you would think (~ 32 g), has a high amount of protein (~ 23 g), and appears to be a nice source of magnesium, iron, and vitamin B-6! This one is good for lunch (~ 6 servings) or as a side (~ 8-10 servings). Bring it to room temperature, if you prepared it earlier or maybe zap it in the microwave on the vegetable reheating setting. Prepare to be satisfied.

Sunday Feast № 35 | Quinoa Salad

Don't know where this recipe came from. My guess is that it was from a vegetarian magazine or website or blog. It made it into my recipe notebook back when I didn't keep references. Let me know when you find a reference, but till then I encourage you to give this one a go. Make the whole batch, which is meant to have 12 servings, and make those servings larger for a stand alone lunch or eat the leftovers on the weekdays as your carry-with lunch. Chill in the refrigerator in a meantime, of course. With the magic of quinoa and freshness of vegetables and herb and fruit (yes, tomato is a fruit) and nuttiness, prove me that you are not feeling wholesome after having this salad. Let me know if used it as a side dish, if you used it a side dish at all, and what did you pair it with.

No rice cooker? Lost the box with cooking instructions? No worries. Bring 2 qt/2 L of salter water to boil. Add quinoa, cover, and reduce heat to medium-low. Simmer for 12-14 min, or until quinoa is tender and small 'tails' bloom from the grains.

Sunday Feast № 24 | Vietnamese Chicken and Mint Salad

Have mint. Crave a salad with more than vegetables and dressing. A salad that can stand on its own, yet feels light. I looked to the trusty "The Cook's Companion" by Stephanie Alexander for answers and found a super easy recipe to play with. Thai chilies may make more sense regionally, but Serrano chilies are a good substitute, if that is all you can get your hands, and in a pinch if you are in possession of sambal oelek, that ground chili paste goodness, you are good. Three teaspoon, about.    I like the way my small herb garden is pushing me around, first with Thai basil - a beef dish repeated many times since, also with substituting Thai chilies with sambal oelek - then with mint - mixed with radishes and pumpkin seeds. Thai basil shoots up and out vigorously, while mint - well, mint really just hangs around draping as it sees fit, gently twisting on itself, surprisingly laissez-faire for such a refreshing herb. Cocktails with it will be in order soon. Meanwhile, poach chicken breasts yourself with lemongrass, ginger, salt, initially covered with cool water by an inch or so. Bring to boil then simmer for 10-15 min. Skim the foam as you go along if you plan to hold on to the light broth. Might come in handy.