Rice, Quinoa, and Berry Casserole

Today for lunch I cooked the following recipe for my kids while they were home from school. My kids love berries, but I rarely cook with berries. I decided to offer them a treat today by adapting a recipe from one of my Polish cookbooks. My mother was Polish and cooking Polish food brings her to my thoughts and mind; however, I also wanted my kids to have some protein in their lunch. I adapted the recipe to include quinoa for protein, local honey to help boost the business of our local co-op, and used frozen berries picked by my family at a local farm earlier this year (and subsequently frozen). The recipe fed four of us (a dad, a middle schooler, an elementary student, and a toddler) lunch with seconds and still had enough left over to send with the kids for lunch at school tomorrow.

This recipe is adapted from the “Rice & Berry Casserole (babka ryżowa z owocami)” recipe from “Polish Heritage Cookery” by Maria and Robert Strybel. Various changes to the recipe are found here, but I highly recommend you purchase the cookbook and try out some of the recipes.

Rice, Quinoa, and Berry Casserole

  • 3/4 c Quinoa
  • 3/4 c Rice
  • 1 1/2 c Milk
  • 1 1/2 Water
  • 1 tsp Vanilla
  • 2 pinches of Cinnamon
  • 3 Eggs
  • 1/2 c Honey, divided
  • 1 1/2 pounds of berries (blueberries are my family’s favorite, but I am betting other berries would be equally delicious, especially blackberries)
  • Shortening to coat dish
  1. Rinse quinoa and rice to remove both the starch from the rice and the bitterness from the quinoa. Strain through a very-fine mesh strainer. Here’s the one I use…
  2. Cook quinoa and rice with milk and water. For the purposes of today’s photos, I used white basmati rice and cooked the rice in a rice cooker. This left browned portions that my family doesn’t mind, but cooking the mixture on a stovetop can remedy the issue if you do not like browned rice and quinoa bits.
  3. While rice and quinoa are cooking, bring 1/4 c of the honey and 3 eggs up to usable temperatures. I brought the eggs up to room temperature and heated the honey until it was easily pourable (but not hot enough to cook the eggs). Whisk together the 1/4 c honey, 3 eggs, cinnamon, and vanilla in a bowl.
  4. Preheat oven to 375º F and use the shortening to grease an overproof casserole dish. We used a large casserole dish to help with portion control.
  5. Combine cooked rice and quinoa with egg mixture. Fold together until mixed, but do not overly mix. Divide mixture in half.
  6. Place half of the mixture into the casserole and flatten with a spatula or spoon. Place berries on top of first half of mixture and drizzle remaining quarter cup of honey over the berries. Top with remaining half of mixture.
  7. Cover and bake for 40 minutes. Top with either a drizzle of honey or a sprinkling of powdered sugar.

Kitchen Experiment: Tofu Sandwich

One of the classical challenges of Lent is the idea of going without meat and chicken on Fridays. Traditionally, this meant eating fish, but with the advent of more readily available alternatives, tofu is an interesting option.

Today I needed to feed my daughter and I lunch as she was home from the sitter’s house throughout the workday. She hung out on my back during office hours as I worked at my walking desk, but still needed to eat. I decided today would be as good a day as any to experiment with a tofu sandwich. I thought about my favorite flavors, looked through our appliances, and tried out a maple and cheese tofu panini!

The first thing I did was to slice the tofu in half lengthwise after pressing the excess water out of the tofu. I spread some maple syrup, smoked black pepper, and salt into a glass container. I then placed the tofu into the container and repeated the process overtop the tofu. Spoiler alert: I should have cut the tofu in fourths as the sandwich ended up being very squishy.

After the tofu marinated for about half an hour, I preheated my panini grill until it was ready to cook a sandwich. I placed the tofu into the press and left it in the press for about six minutes. I like the edges a bit crispy, so I stopped the press here. As my panini maker tends to be warmer on the top, I should have left the bottom to cook a bit longer.

After the tofu was prepared, I placed some multigrain bread with cheese onto the grill, placed the tofu onto the bread, and topped the tofu with bread before cooking it around three minutes. As you can see, the tofu should have been quartered instead of halved.

Verdict? The kiddo gobbled down all of her lunch quickly. I enjoyed mine, but struggled with the thickness of the tofu. Next time I will likely quarter the tofu and add a few drops of tabasco to the marinade to make the taste a bit more complex. I also think cheddar may have been the wrong flavor cheese. Something a bit more neutral or even in the opposite directions with herbs would have been interesting.

How are all of you fasting folks doing this Lent? Any good recipes you want to share? Any constructive or positive comments on my methodology?

Hummus Corks!

For it was you who formed my inward parts;
you knit me together in my mother’s womb.
I praise you, for I am fearfully and wonderfully made.
Wonderful are your works;
that I know very well.
My frame was not hidden from you,
when I was being made in secret,
intricately woven in the depths of the earth.
Your eyes beheld my unformed substance.
In your book were written
all the days that were formed for me,
when none of them as yet existed.
How weighty to me are your thoughts, O God!
How vast is the sum of them!
I try to count them—they are more than the sand;
I come to the end—I am still with you.

Psalm 139:13-18, NRSV

Human beings are precious. The scriptures tell us several times and places that we are made in a very wonderful way. Psalm 139 tells us that we are very carefully created. The New Testament tells us that our bodies are temples of the Holy Spirit in 1 Corinthians, but the context of that passage does not relate (in my own opinion) to this discussion.

I have a very slow metabolism. My metabolism runs as the breakneck speed of molasses in a freezer. If I were to become a desert hermit, that would likely be an asset. Living in a society of plenty, I find it to be a bit of a liability. I used to weigh a lot more, have been hovering around the same weight for a couple of years, and fantasize about dropping lower.

One of my problems is that I don’t eat any meal but dinner on a regular basis at the same time. Dinner in our house is usually at almost exactly 5:00 PM. Every other meal is just wildly all over the place and breakfast is normally non-existent for me. This is a problem. I have been given a body and I want to take care of it. My ingrained habits are not helping…

I am trying to join my wife in being healthier this year. One way I am trying to do that is to find healthier ways of eating lunch. Rather than skipping meals, eating one big meal, or just constantly snacking my way through the less healthy things in our house, I am trying to be intentional about picking healthier food.

Perhaps that is why I am today offering up for public knowledge the best thing since sliced bread. Okay, the recipe is not that good, but it is pretty good and fairly healthy. I recently got a copy of “Polish Heritage Cookery” by Robert & Maria Strybel. It is a lovely cookbook with a lot of the heritage foods that I keep trying to cook out of my mom’s Polish cookbook, but with a lot better explanation. In other words, I keep messing up my mom’s recipes and needed help.

I was looking for something to make for church the other day and went to the new cookbook for help. I found a recipe for “korki z ogórków faszerowane” or Stuffed Cucumber Corks. I wanted something a little less carnivorous, so I kept searching. The next entry was “ogórki nadziewane twarogiem” or Cheese Stuffed Cucumbers. The recipe looked perfect, except I didn’t have farmers cheese. I substituted some neufchatel cheese and prepared the corks for Fellowship time after church. The recipe as written was not a healthy recipe but it certainly looked good!

The cucumber corks went over smashingly. The leftover were devoured and I went back to try the more carnivorous cucumbers on my own. We had some leftover Christmas Beef Roast from my favorite Irish cookbook. I made the salad according to the recipe in the Polish cookbook and it was good, but the calories were not so great. Additionally, it took weeks to prepare the Christmas roast, and I don’t have that time on a regular basis.

So, I tossed around the question in my head a few days. I wanted something rich in protein, tasty, variable, and more sustainable. I was throwing around thickening up cottage cheese, when I looked down the dairy case to find something very interesting.

Hummus! Pliable, versatile, vegetarian, gluten-free, and delicious hummus! What would happen if I were to take some hummus, take my seedless cucumber, and combine the two with the help of my melon baller?

So, without further ado: Hummus corks! A European/Middle Eastern mashup!

Ingredients: Cucumbers (seedless) and hummus…

Slice a thin portion from your cucumber. By the end of my lunch, I was down to about a half an inch per slice of cucumber.
Use a melon baller (or spoon) to remove most of the inside of the cucumber. The original cork recipe did not call for a seedless cucumber, but I found the seedless cucumber held up to this process much better without leaking.
Fill the cucumber cavity with hummus! This particular hummus was flavored with lemon and dill. It was a very tasty lunch and I was able to cut up the parts I scooped out with my toddler!

The lunch that resulted from this recipe was a very light lunch, but it was decidedly tasty. In the future, I might recommend making this the night before and using the pieces pulled out from the corks as part of a salad to go with dinner.