Chocolate Chip Scone Loaf

About a month ago Todd and I went to dinner at Communal in
Provo.  A neighbor friend highly recommended their homemade
ginger ale and I can say without reservation that after my first swig I was
officially obsessed.   





After a couple of weeks of ginger ale on the brain it was time
to make my own version at home.  The recipe I found makes a ginger
ale that is refreshing, light, and leaves a slight burn in the back
of your throat; it's perfect and was the perfect thing to wash down our taco
bowls inspired by Smitten
Kitchen.





I love making a meal that has no meat, but is completely satisfying,
delicious and leaves no one complaining (except for Noah who doesn't like rice (Who doesn't
like rice?)). 





I am also obsessed with anything I can top with sour cream, diced onions,
pickled onions and jalapenos, cheese, avocado, and cilantro (oh and some
crunched up tortilla chips).





This meal came together in a flash thanks to my handy, dandy pressure cooker
that makes cooking brown rice a snap.  Without the pressure cooker it
would still be a breeze it would just add a little extra cooking
time for which ever grain fits your fancy. 

 

Homemade Ginger ale

1 1/2 cups peeled, diced ginger (7 ounces)



2 cups water



3/4 cup sugar



Chilled club soda



Fresh lime juice





Cook ginger in water in a saucepan at a low simmer, partially covered, for
45 minutes.  After 45 minutes, turn off heat and let steep, covered, for 20
minutes.





Strain ginger/water mixture through a fine mesh strainer into a bowl,
pressing on ginger.  Discard ginger and return liquid to saucepan. 
Add sugar and a pinch of salt.  Heat over medium heat, stirring,
until the sugar has dissolved.  Chill syrup in a covered jar until cold.





To assemble ginger ale, gently mix together 1/4 cup ginger syrup, 2
teaspoons fresh lime juice, and 3/4-1 cup chilled club soda.  Pour into a
cold glass jar with lots of crushed ice and a squeeze of fresh lime.





Recipe from Epicurious





Red Bean and Green Grain Taco Bowl





Grains



2 fresh poblano chile peppers



1 cup cilantro leaves (I just chopped off the leaves and a few stems from one bunch)



1/2 large white onion



2 cloves garlic



1/2 teaspoon kosher salt



*3 cups water (amount needed for wheat berries, adjust if needed)



*1 cup uncooked wheat berries



3/4 teaspoon kosher salt





Beans



2 tablespoons olive oil



2 cloves garlic, minced



1 finely chopped chipotle from a can



2 teaspoons ground cumin



1 teaspoon dried oregano



3 tablespoons tomato paste



1 cup water



2 15-ounce cans small red beans, drained and rinsed



Kosher salt to taste





Fixings



Minced white onions



Pickled onions



Pickled jalapenos



Shredded Cheese



Sour cream



Sliced Avocado



Crunched up tortilla chips





In a blender, combine poblanos, cilantro, onion, garlic, and 1/2 teaspoon
kosher with a splash of water and puree until smooth.  In a medium
saucepan, combine wheat berries, 3 cups of water, 3/4 of green poblano
puree and 3/4 teaspoon kosher salt.  Bring to a boil over high
heat.  Reduce heat to low and cook, covered, for 1 hour or until grains a
chewy-tender.  Add remaining green puree and cook 5 minutes more.





In a saucepan, heat olive oil over medium heat.  Add garlic and cook
for 30 seconds, until sizzling and fragrant.  Add chipotle, cumin,
oregano, and tomato paste and cook together for one minute.  Add water,
beans, salt to taste, and bring to a simmer.  Cook for 10 minutes on low.





To assemble, add a scoop (or two) of beans and grains side by side to a
bowl.  Top with whichever topping float your boat (I say go big or go
home, but my kiddies think otherwise).





*I used brown rice instead of wheat berries because it is what I had. 
I cook my brown rice in a pressure cooker because it's faster and I use
2 1/2 cups water, 2 cups brown rice, 3/4 teaspoon kosher salt, and for this recipe I added 3/4 of the green poblano puree. 
Right before serving I added the remaining puree.





Recipe barely adapted from Smitten
Kitchen