〖味久齋素〗法老小麥色拉，甘藍脆片，香檸餅幹，感恩節快樂！

好久沒有上菜，貼幾個前段時間做的菜，祝大家感恩節快樂！

第一次用新的模版發貼，有問題處見諒！

法老小麥色拉 (Farro with Cucumbers and Sun-dried Tomatoes)

This delicious salad combines farro with cucumbers, lemon juice and mint, it has fresh taste that you can enjoy as a side dish or meal.

Preparation:      10 minutes
Cook Time:       35 minutes
Serves:               4

食材Ingredients

法老小麥（Uncooked pearl farro）, 半杯1/2 cup

黃瓜去籽後切丁Cucumber (seeds removed, finely chopped), 半杯 1/2 cup

紅蔥頭切細粒Charlotte or Red onion (minced), 1小勺1 tbsp

薄荷葉切細粒Mint (finely chopped), 1小勺1tsp

日曬番茄幹切粒Sun-dried tomatoes(finely chopped), 2大勺 2 tbsp

烤紅椒切細粒Roasted Bell pepper (finely chopped), 2大勺2 tbsp

檸檬汁Fresh lemon juice, 1小勺1 tsp

橄欖油Olive oil, 1大勺1 tbsp

鹽和胡椒少許Salt & pepper

Hemp hearts (optional), 1tbsp

 

做法Directions

A. Add Farro and about 1 1/3 cup salted water in a saucepan, and bring it to a boil. Reduce the heat and simmer the grain with a closed lid for 25-30 minutes until tender, drain and let cool;

在鍋裏加法老小麥和1/3杯鹽水，燒開。轉小火燜25-30分鍾，直至小麥變軟，濾掉多餘水分，冷卻；

B. Combine cooked farro with remaining ingredients and toss well, sprinkle hemp hearts on salad. Serve chilled or room temperature,

把煮熟的法老小麥和所有材料混合，攪拌均勻。室溫或冷藏後食用均可。

 

TIPs

Farro is a food product composed of the grains of certain wheat species in whole form, it can be found in any natural foods market. Farro has a nutty flavor and chewy texture, is a great source of fiber, protein and iron. Can use Quinoa to replace Farro.

法老小麥是是屬於小麥家族的一種古老的穀物，營養豐富，含有纖維，蛋白質和鐵，可以在一些有機食物店裏買到。如果買不到法老小麥，可以用Quinoa代替。

 

甘藍脆片(Kale Chips)

可以當零食吃。

Preparation:      10 minutes
Bake Time:        15 minutes
Serves:               5 people

 

食材(Ingredients)

甘藍 (Kale), 180g
橄欖油 (Extra Virgin Olive Oil), 2 tbsp

海鹽(Sea Salt), 1/3 tsp

胡椒 (Fresh cracked pepper), 1/3 tsp

製作Directions

烤箱預熱310F，烤盤墊烤紙

Preheat oven to 310F, prepare baking sheet with parchment paper.

A. 甘藍洗淨瀝幹，用廚紙吸幹多餘水分

Rinse kale and spin in a salad spinner to get rid off liquid, pat dry kale with paper towel;

B. 甘藍去莖，葉子撕成小塊

Tear the leaves into bite-sized pieces, discard the thick stem in the middle;

C. 把甘藍葉和橄欖油加入 Ziploc袋子，封口後搖動袋子，直到橄欖油均勻附著在葉子上

Add kale and oil to a big Ziploc bag. Close the bag and shake thoroughly until each leaf is coated with oil;

D. 把塗過油的橄欖葉放在烤盤上，撒點胡椒

Spread the leaves on a baking sheet lined with parchment paper, sprinkle with pepper;

E. 烘烤12-14分鍾，或直到葉子變脆但沒有發黃。從烤箱取出後撒點鹽，冷後即可食用。

Bake for 12-14 minutes, or until crispy but not overly brown. Remove from the oven and salt. Let cool and serve.

貼士 Tips

可以用噴油瓶把油均勻噴在葉子表麵。鹽要在甘藍烤後再撒。

You can use an oil sprayer to spread oil evenly on leaves. Salt kale after it is out of the oven to maximize crispiness.

 

香檸餅幹 Lemon Sugar Cookies

香檸餅幹具有清新的檸檬香味，外脆內軟，簡單易做。

準備:     45 分鍾

烘烤:     18分鍾

量:        40 塊餅幹

材料

無鹽奶油, 227g, 室溫軟化
糖粉, 1杯
白糖(用來裹在餅幹外麵), 1/3杯

雞蛋, 1個
檸檬皮屑，2個檸檬
檸檬汁, 2大勺
香草香精, 1/4 小勺
中筋麵粉, 3杯
蘇打粉, 1/2小勺

泡打粉, 1/2小勺
鹽, 1/2 小勺

做法

烤箱預熱300F，烤盤上鋪烤紙

A. 把麵粉，蘇打粉，泡打粉和鹽混合攪勻；

B. 用攪拌機把奶油和糖用高速打發。慢慢加入雞蛋，繼續打發；

C. 加檸檬皮屑，檸檬汁，香草精和其他幹料，攪勻成麵團；

D: 用手掌把麵團揉搓成鴿蛋大小的圓球後放在烤盤紙上，壓扁；

E: 把麵餅放在烤盤上，間距1/2英寸。300F烤18分鍾左右，直至底部呈微褐色。讓餅幹靜至2分鍾，移到冷卻架涼透。

貼士

為保持餅幹柔軟，儲藏餅幹時加一片麵包。

Lemon sugar cookies have a delightful fresh lemon taste.  The cookies are soft and chewy in the middle with crisp edges, and are not overly sweet. They are elegant and simple to make, are perfect treats for any time you want.

Preparation:      45 minutes

Bake Time:        18 minutes

Yield:                40 cookies

 

INGREDIENTS

Unsalted butter, 227g, softened at room temperature
Icing sugar, 1 cup
White sugar for rolling cookies, 1/3 cup

Egg (large), 1
Zest of 2 large lemons
Fresh lemon juice, 2 tbsp
Vanilla extract, 1/4 tsp
All-purpose flour, 3 cups
Baking soda, 1/2 tsp

Baking powder, 1/2 tsp
Salt, 1/2 tsp

DIRECTIONS

Preheat oven to 300F, line baking sheets with parchment paper.

A. In a medium bowl, whisk together flour, baking soda, baking powder and salt, set aside;

B. Use a stand mixer (or hand mixer), beat together butter and icing sugar until fluffy. Gradually add egg, beat together until smooth and creamy;

C. Add lemon zest / juice, vanilla extract and dry ingredients, mix until combined;

D: Roll the dough between your palms until it forms a ball, roll in sugar, and use a flatware to press halfway;

E: Place on prepared baking sheets, about 1/2 inch apart. Bake 18 minutes until cookies are slightly brown at the bottom. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

TIPS

To keep cookies soft, store cookies with a slice of bread in an air tight container.

                                            

[吉祥一家人]

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