We had a really nice holiday in Kentucky with my family, and then in Texas for New Year’s with Garriy’s parents, but we were both relieved to make our way back to home in Knoxville. Too much travel, too much rich food…you know the drill.
The baby is growing by leaps and bounds (he’s around a foot long now!), and I finally felt him kick around in my belly on Xmas eve, which felt like the best Christmas gift ever. Even though it’s frigid in Tennessee right now, our May due date feels like it’s closing in on us already as I near the end of my second trimester. We’re in the process of turning our dining room into a guest room, our guest room into a nursery, and our sunroom into a permanent dining room. Garriy has been working hard to build us a new 10-person dining room table (!!), which is coming along beautifully.
I’ve been trying to make lunches and dinners easier and more appealing by roasting a bunch of colorful veggies at the beginning of the week. Unfortunately, we tend to gobble them all up before I can get many meals out of them, but I’ve loved having a big bowl of grains with lots of different vegetables on top. This is something I whipped up earlier this week with one of my biggest pregnancy cravings–beets (and plain yogurt? I don’t know why, but I’m thankful for my healthy cravings). It may seem like a lot of separate roasting, but you can do them all on the same baking tray, or do them at the beginning of the week in larger quantities to ease the multiple steps. None of it is supervised cooking though, so I found I could toss them in the oven with a timer while doing yoga and cleaning the house.
Here’s wishing my besties a happy, healthy 2015! Miss you all.
Winter Wheat Bowl with Tahini Dressing and Yogurt
- 1 1/2 C. Soft or Hard Winter Wheat Berries (or another whole grain of choice–quinoa, bulgar, etc.)
- 2-3 beets, beet greens set aside
- 1 can rinsed and drained chickpeas (or homecooked)
- 1 sweet potato
- 1 tsp. curry powder
- ~4 to 5 Tb. olive oil, divided
- 4 Tb. Greek Yogurt
- 4 Tb. feta cheese
- Salt and pepper
- Hot Sauce, to serve (optional)
- 2 Tb. or more of tahini
- juice of one lemon (or a few Tb. of cider vinegar)
- warm water
- salt and pepper
- olive oil
Bring a medium pot of salted water to boil and add the winter wheat–simmer for around 45 minutes, checking at 30 minutes for doneness (should be chewy, but not at all hard). If you’re using another grain, cook it accordingly.
In the meantime, preheat the oven to 350. Wrap whole beets in foil and place on a baking sheet. Chop sweet potato into small cubes and season with salt, pepper, and 1-1 1/2 Tb. olive oil. Place on baking sheet. Toss chickpeas with 1-1 1/2 Tb. olive oil, salt, pepper, and curry powder, and place on final third of baking sheet. Test the chickpeas and sweet potatoes for doneness at 15 minutes. Remove them when tender and set aside. Bake the beets for 30-60 minutes, depending on the size, till tender.
Let the beets cool on the side. Chop the beet greens. Heat 1 Tb. olive oil in pan and saute beet greens till tender, seasoning with salt in pepper. While greens are cooking, make tahini dressing. Add the tahini to a bowl or mug and stir in the lemon juice or vinegar. Beat the mixture until it tightens and turns white. Add a generous sprinkle of salt and pepper. Add a dollop of olive oil, and then slowly stir in a bit of water until the dressing is thinned to salad dressing consistency. Taste for salt, seasoning to taste.
Assemble bowls by placing cooked grain on bottom, and then layering cooked beets, beet greens, chickpeas, and sweet potatoes on top. Drizzle each serving with tahini dressing and serve with a dollop of Greek yogurt and some feta cheese. Serve with hot sauce, if desired.