If you have it [Love], you don't need to have anything else, and if you don't have it, it doesn't matter much what else you have. ~Sir James M. Barrie
I recently discovered a new love - spelt berries. Spelt is a type of wheat, and the whole grains are called berries. They are nutty, chewy, and utterly pleasing. They are so delicious, you should add them to your Valentine's Day menu. Cook them for yourself, your sweetie or your family. They are the perfect ingredient for a salad or a nutty side. I originally found them in a supereasy Food & Wine recipe that called for kamut, but since the grocery store didn't have kamut, I substituted spelt berries and fell in love. I made dinner for three people that night, and we all adored it. Kamut is not off the hook though - it's still on my list to try. According to Food & Wine, this is about 330 calories a serving.
Warm Shrimp Salad with Spelt Berries (adapted from Food & Wine)
Serves 3-4
1 pound of medium to jumbo shrimp, shelled and deveined
1 cup of spelt berries
4 oz haricots verts chopped into thirds (frozen if you can't find fresh)
1 tablespoon butter
1 large clove garlic
2 teaspoons minced fresh red chipe, or 1/4 teaspoon dried red pepper
1/4 cup dry white wine or dry vermouth
1/2 lemon
optional: 1 1/2 tablespoons finely chopped tarragon
- In heavy medium saucepan, toast the spelt berries over moderately high heat for 3-4 minutes until fragrant. Add 4 cups water and bring to a boil. Cover and simmer for 70 minutes. Drain off excess water.
- In a medium, deep skillet, combine haricots verts with 1/4 cup water and steam over moderately high heat for 3-4 minutes. Or, if you are good at timing, throw the haricots verts in with the spelt for the last 3-4 minutes.
- Wipe out skillet and melt butter over moderately high heat. Add the garlic and cook until golden. Add the chile pepper and cook for another minute. Add the shrimp, season with salt and cook, stirring until just pink. Add the wine and cook for another minute.
- Stir in the spelt and the haricots verts and cook until hot.
- Add the tarragon if you are using it, then squeeze in the lemon.
What I ate: udon noodle soup + shitaake mushrooms + bok choy + brocollini + tofu, 6 squares dark chocolate, brown rice, stir-fried bok choy + broccoli + shrimp, 1 piece candied ginger, 1 cup apple cider vinegar + blackstrap molasses, 45 oz water
Exercise: 3 mile jog, 120 situps, 6 push-ups, 25 tricep pushups, 3 backbends
