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Wheat Berry Salad with Feta

When flipping through  my new cookbook (new to me I picked it up from a garage sale)Family Circle Annual Recipes 2011.   I came across Wheat Berry Salad.  I knew it would be perfect as a lunch salad.  I love feta and it had crunchy bites of apple and celery, which paired perfectly with the sweet and tangy dried cranberries.  All of these ingredients are some of my favorites.

I just needed to buy some wheat berries.  I know my mom has prepared these but I can’t remember if I had or not.  The directions were clear and it turned out great.  Just prepare yourself by soaking the berries the night before.

Wheat Berry Salad with FetaWheat Berry Salad with Feta:

  • 1 cup wheat berries
  • 1 gala apples, cored and finely chopped
  • 1/4 cup dried cherries, cranberries, or golden raisins
  • 1 rib celery, finely chopped
  • 2 green onions, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup cider vinegar
  • 1 tsp honey mustard
  • 1-2 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 Tbs olive oil

In a large bowl place wheat berries and cover with water so by at least 2 inches.  Allow to sit at room temperature overnight.

Drain wheat berries and transfer to a  medium sauce pan.  Add 3 1/2  cups water and bring to a boil and reduce to a simmer for about 45 minutes.  Add a little more water as needed while cooking.

Drain and cool to room temperature, meanwhile combine apples, dried fruit, celery, green onions, and feta in a large bowl.

Whisk together in a small bowl vinegar, honey mustard, honey, salt, and pepper.  While whisking add in oil in a thin stream.

Add wheat berries and dressing to the apple mixture and toss to coat the salad.

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Breakfast Oatmeal Muffins

Someone enjoying his muffin!Breakfast Oatmeal Muffins

I don’t know if I ever knew the name of these muffins, we have always called them grandma’s muffins.  My grandma makes them all the time, and passes them around.  These are some of the most moist muffins, and are just simple.  My whole family eats oatmeal often, and I know growing up my grandma made oatmeal and still does weekly.  So just a make a little extra or use up some leftovers.  I am happy to share this family recipe with anyone who wants to give it a try.

Breakfast Oatmeal Muffins:Breakfast Oatmeal Muffins

  • 1 cup flour
  • 1 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup oil
  • 1/4 cup applesauce
  • 2 eggs, beaten
  • 1 cup leftover cooked oatmeal
  • 1 cup raisins (you can substitute with dried cherries, apricots, or hazelnut as you wish)
  • 1 tsp vanilla

Beat eggs in a large bowl.   Add sugar, oil, vanilla and mix well.

Add oatmeal and raisins, and mix until incorporated.

Combine remaining dry ingredients in separate bowl and either sift or whisk together.  Add into egg mixture and mix until combined.

Batter will be thin, this is right.

Spoon into 12 greased muffin tins, Bake 350 degrees for 15-19 minutes.  Allow to cool for 5 min. before turning out onto a cooling rack.

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