Close up of finished salad.

Sorghum, Apple and Kale Salad

I adapted this salad from a quinoa recipe I found Quinoa salad. The apples and walnuts give this salad a nice, sweet crunch. I added turmeric to the sorghum while it cooked to give it a little extra flavor. I hope you enjoy this easy, nutritious dish!

Ingredients:

  • 2 cups vegetable broth
  • 2 tsp turmeric
  • 2 cups cooked whole grain sorghum
  • 3 medium apples, pealed and diced
  • 3 handfuls finely chopped kale
  • 1 cup onion, chopped
  • 1 cup walnuts, chopped

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. maple syrup or honey
  • Juice from 1/2 lemon (about 1/8 cup)
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper

Soak 1 cup of uncooked, whole grain sorghum in water for 2 hours. Rinse sorghum grains and cook in 2 cups of vegetable broth plus 1 cup of water and 2 teaspoons of turmeric, until liquid is absorbed and sorghum is tender – about 1 hour. Set aside to cool. This will yield about 3 1/2 cups of cooked sorghum. I only used 2 cups of it for this recipe, but feel free to use more if you like.

Cooked sorghum with turmeric in pan.

The turmeric gives the whole grain sorghum a lovely yellow color.

Ingredients for salad on kitchen counter.

While the sorghum was cooking, I prepared the remaining ingredients.

Sauté chopped onion in olive oil with chopped kale until kale is wilted and onions are translucent.

Washed kale in a colander.

Freshly washed kale.

Set aside to cool. Make dressing while onion-kale mixture is cooling.

Sautéed onions and kale added to the cooked sorghum.

Onions and kale were sautéed and added to the cooked sorghum.

Mix cooked sorghum with kale and onion mixture. Add apples, walnuts and dressing.

Sorghum salad with apples and walnuts added in a brown mixing bowl.

Apples and walnuts added.

Chill salad in refrigerator and serve cold.

Sorghum, apple, kale salad in white serving bowl.

I chilled the salad for about 2 hours so it would absorb the flavors of the dressing.

Milo graphic

Milo says….

Maizy said I will get fat if I eat too many treats. Fat sounds like a LOT of FUN to me!

 

 

 

 

Two rolled up gluten-free crepes with vegetable filling on a plate.

Gluten-free Crepes

I had never made crepes before I tried this recipe. I was amazed by how easy they were to make and how good they tasted! I also made up a kale, mushroom and cheese filling to go inside and it turned out really good. The crepe recipe came from Barbara Kliment at the Nebraska Grain Sorghum Board. Thanks Barb!

Crepes:

  • 1 cup Carol’s Sorghum Blend
  • 1/8 tsp salt
  • 2 large eggs beaten
  • 2 Tbsp butter, melted
  • 1 1/2 cups milk (I used almond milk)

Carol’s Sorghum Flour Blend:

  • 1 1/2 cups sorghum flour (or brown rice flour)
  • 1 1/2 cups potato starch (not potato flour) or cornstarch
  • 1 cup tapioca flour/starch

Stir together flour mixture and salt in a small bowl and set aside. In a large bowl, whisk together eggs and melted butter.

Two bowls, one with beaten eggs, one with mixed flours.

Eggs mixed with butter and flours.

Add milk and mix until well-blended. Add flour mixture and whisk until batter is smooth. The batter should be thin, pourable and not very elastic.

Mixed crepe batter in a metal bowl.

The batter is very thin.

Heat a non-stick 12-inch skillet over medium-high heat. When pan is hot, ladle 1/4 cup of batter into skillet, swirling to spread evenly and thinly.

Crepe batter in green teflon frying pan.

Here’s the first crepe cooking in the frying pan.

Allow the batter to cook until set but not crispy (1 to 2 minutes). Flip crepe over with a wide spatula. Allow the other side to cook for about 30 seconds.

Crepe cooking in skillet.

The first one didn’t look that great when I flipped it over, but each one got a little better.

Remove crepe from the pan and cover with a moist paper towel. Repeat with remaining batter and stack crepes, covered, until ready to serve.

Cooked gluten-free crepe on plate.

Finished crepe ready to put in filling.

Fill with your favorite filling and enjoy! (My filling recipe is below) Makes about 10 crepes.

Filling:

(I made this before making the crepes)

  • 6 slices bacon, fried and cut into bite-sized pieces
  • 2 Tbsp olive oil
  • 2 Tbsp minced garlic
  • 1 large white onion, chopped
  • 4 cups chopped kale
  • 5 large white mushrooms, sliced
  • 2 tsps dried basil
  • 2 cups shredded cheese (I used Italian six-cheese blend)
bacon in a frying pan

Frying bacon is a good first step for any recipe!

Sauté onions and garlic in olive oil until tender.

Onions and garlic in frying pan.

Sauté onions and garlic in olive oil.

Add kale, mushrooms and bacon pieces, plus basil.

Chopped vegetables and bacon added to the skillet.

Next the vegies, bacon and basil are added to the skillet.

Cover and cook on medium-low until kale is tender and mushrooms are cooked, stirring occasionally.

Lid on skillet with vegetables and bacon.

Cover skillet and cook on medium low, stirring occasionally until vegetables are cooked.

Cooked vegetables and bacon in frying pan.

Cooked vegies and bacon for filling.

Add Italian blend shredded cheese and stir to mix in. Remove from heat and set aside until crepes are ready.

Cooked vegetables in skillet with cheese added and stirred in to melt.

Add cheese to filling, remove from heat and set aside.

Package of Italian six-cheese blend.

I used an Italian shredded cheese blend. You could use whatever cheese you like best.

Crepe with filling on top.

Added the vegie-bacon-cheese filling and gently rolled it up.

I also warmed up some frozen blueberries in the microwave and tried them in a couple of crepes. Marvelous!

Gluten-free crepe with blueberries inside on plate, one bite cut off.

I tried some with warmed up blueberries, too – yummy!

 

 

Milo graphic

Milo says….

Maizy was easy to train. I just sit straight, hold out my paw and she KNOWS she is supposed to give me a treat!

 

Whole grain sorghu with peas after cheese has been added, ready to eat.

Italian Whole Grain Sorghum with Peas

This recipe using whole grain sorghum will make a great side dish for Thanksgiving dinner or a good accompaniment for the leftovers. The chicken broth really gives the sorghum a rich flavor.

Ingredients

  • 3/4 cup uncooked whole grain sorghum
  • 2 cups chicken broth plus 1/4 cup water
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas
  • 1 cup chopped fresh kale
  • 1 cup shredded Italian cheese blend

Directions:

Soak whole grain sorghum in water for about 2 hours. This helps the sorghum cook to a softer texture. Skip this step if you like it with a crunchier texture. Drain and rinse sorghum grains.

Whole grain sorghum in strainer.

I like to soak the sorghum grains for an hour or two before cooking.

Combine sorghum, chicken broth and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.

Two 8-oz. packages of Pacific low sodium chicken broth.

I like to use this low-sodium chicken broth.

Stir in onion, garlic, thyme, pepper, peas and kale. Cover and continue cooking for another 15-25 minutes, stirring occasionally, until all liquid is absorbed and sorghum is tender.

Chopped onions and a kale leave on a cutting board.

Chopped onions and kale.

Whole grain sorghum cooking in a pan on the stove with vegetables and spices added.

After adding the peas, kale, onion and spices, continue cooking until all the liquid is absorbed.

Stir in cheese and serve. Sprinkle a little more of the cheese on top of each serving.

Whole grain sorghu with peas after cheese has been added, ready to eat.

Makes 6 servings.

 

Milo graphic

Milo says….

Being extra NICE to guests goes a long way towards them slipping you a little NIBBLE under the table!

Snoopy and little yellow birds on Thanksgiving.