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!

 

 

 

 

Finished sorghum salad with lime dressing on a plate ready to eat.

Whole Grain Sorghum Salad with Mango, Black Beans and Avocado

Here is another recipe using whole grain sorghum. I found a new company called Wondergrain that sells whole grain sorghum online, so I decided to give them a try. Their prices seemed very reasonable. I used the pearled sorghum for this recipe, but you could you either one. The whole grain sorghum still has the bran on the outside and is a little chewier. The pearled sorghum is lighter and fluffier, more like white rice.

Two bags of Wondergrain whole grain sorghum.

This is a new brand of whole grain sorghum I’m trying.

I have swiss chard (which I LOVE) growing in my garden, so I used that instead of the cilantro called for in the original recipe.

Fresh picked swiss chard leaves laying on a kitchen towel.

I used swiss chard from my garden instead of cilantro.

The lime juice and the mango in this salad make it very sweet, refreshing and light. You could eat this salad as a meal by itself or as a side dish.

Salad ingredients on counter before chopping them up - garlic, olive oil, bag of sorghum, mango, cucumber, tomatoes, lime, onion, avacado.

Ingredients for this salad, except for the swiss chard and the beans.

Ingredients:

  • 2 cups cooked whole grain sorghum (about 3/4 cup dry)
  • 1 mango, diced
  • 1 cup of canned organic black beans, drained and rinsed
  • 1 cucumber, quartered the long way, then sliced
  • 1 cup organic cherry tomatoes, halved
  • 1/2 cup chopped white onion
  • 1/4 cup fresh swiss chard, chopped
  • 1 avocado, diced

Dressing:

  • juice from 1 lime
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • zest from 1/2 lime
  • salt and pepper, to taste

Instructions:

Bag of Wondergrain whole grain sorghum next to glass measuring cup holding sorghum grains.

I used about 3/4 cup of dry sorghum, which turned out to be about 1/2 cup too much after cooking.

Soak whole grain sorghum 2-3 hours, then cook in 2 cups of water until soft and all water is absorbed – about one hour. After it is cooked, fluff the sorghum grains with a fork and set aside to cool.

While the sorghum grains are cooling, mix the dressing in a small bowl and whisk well to combine. Mix together all of the fruit and vegetables in a large bowl.

All vegetables and fruit chopped up and mixed together in a white bowl

All vegetables and fruit chopped up and mixed together.

Once the whole grain sorghum is cooled, combine with other ingredients in large bowl. Pour the dressing over top the salad, and stir gently to evenly coat. Add salt and pepper to taste.

Sorghum salad with all ingredients mixed together in a white bowl.

Here it is after adding the cooked sorghum and the dressing.

Chill in the refrigerator for 15 minutes or more so the sorghum grains can absorb the dressing a little bit.

Adapted from Tasty Yummies – Sprouted Quinoa Salad with Mango, Black Beans and Avocado

Since I had about 1/2 cup of cooked sorghum left over I decided to try it for breakfast. I warmed it up in the microwave and then added a teaspoon of honey, a few shakes of cinnamon and some raisins and walnuts. It was really good – and filling!

Warmed up leftover sorghum in a bowl with cinnamon, honey, raisins and walnuts.

Warmed up leftover sorghum for breakfast with cinnamon, honey, raisins and walnuts.

 

Milo graphic

Milo says….

I went for a RIDE in the car with Maizy and it was SO FUN! She made the window go down and I put my head out and SNIFFED everything. The wind blew all the GOOD SMELLS right into my nose!

 

Close-up of zucchini fritter in frying pan after flipping over.

Zucchini Fritters with Sorghum Flour

I like to grow zucchini in my garden every summer and it grows well here in west Texas. But I always have the problem using up all of that zucchini. When I found this recipe I was really excited about having something new to make with zucchini!

One medium zucchini on the counter next to a 1/4-cup measuring cup.

I used three zucchini about this size but I forgot to measure how many cups it made.

Of course, I altered the recipe by adding onions, garlic powder, and a little more flour. It was a little too runny (probably because I forgot to add the cheese!), so I had to use a slotted spoon to scoop it into the ¼-cup measuring cup. I added the extra rice flour because it tends to make fried foods a little crispier. Even without the cheese, these fritters were amazing. My friend Gregg said I could make these every weekend if I wanted to. We were thinking about trying them using eggplant instead of zucchini.

The cayenne pepper gives these fritters a bit of a kick. I actually reduced the black pepper amount to ¼ teaspoon. You could even leave out the pepper if you like and they would be just as good. These make a great side dish with some burgers or chicken cooked on the grill!

Ingredients

  • 2-3 medium zucchini, shredded (about 4 cups)
  • ½ cup onion, chopped
  • 1 tomato, diced
  • 2 teaspoons salt
  • ½ cup sorghum flour
  • ¼ cup white rice flour
  • 1 egg, beaten
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ½ shredded parmesan cheese
  • small amount of oil for frying (I used olive oil)

Directions

Shred the zucchini using a box grater, food processor or juicer. I used a food processor for the zucchini and chopped the onions by hand. If you use the grater or food processor, you will need to squeeze out all the moisture from the zucchini before you add the rest of the ingredients. I just patted it with a paper towel to get out the moisture, but it was still pretty juicy after I added the eggs and tomatoes. If you use a juicer, you can skip the moisture-draining step.

Chopped up zucchini and onions mixed together.

I chopped the zucchini in a food processor.

Sprinkle with the salt and toss well. Let sit for 10 minutes.

Add flour, egg and pepper. Stir to combine.

Flours and spices mixed up in a bowl.

Flours and spices.

An opened bag of Bob's Red Mill Sweet White Sorghum Flour

This is the sorghum flour I used.

Once mixed, gently fold in tomato and cheese.

All ingredients mixed up in a white bowl.

All ingredients mixed together – the tomatoes made it a little soupier than I thought it would be.

Heat a large skillet (or griddle if you’re looking for a less greasy option) with a small amount of oil on medium-low heat.

Pack a 1/4 cup measuring cup with the fritter mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty.

Four zucchini fritters cooking in frying pan.

First batch of fritters cooking.

Close-up of zucchini fritter frying in the frying pan

Frying Fritter!

Cook on each side for 3-5 minutes or until nicely browned.

Four zucchini fritters cooking in frying pan flipped over with crispy side up.

Here’s what they looked like when I flipped them over.

This recipe made 14 fritters.

Zucchini fritters piled up on a plate.

This recipe made 14 fritters about the size of small pancakes.

 

Milo graphic

Milo says….

The BEST thing happened today! Maizy dropped an egg on the floor and I ATE IT! She said I was her little helper. Being a helper TASTES GOOD!