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When I first started cooking, as in, really starting to learn, I fell in love but my knowledge was extremely limited. I remember, specifically, watching an episode of the Next Food Network Star for which I had attempted a youtube challenge in hopes of being on the show, luckily for me, I didn’t make it far in that challenge. I say luckily, because at the time, I wouldn’t haven been able to hack it. As we watched this episode, I made the remark that I didn’t understand how these people could just whip something up out of a pile of random ingredients. My young, in-love-with-cooking self, couldn’t wrap my head around the idea of creativity in the kitchen.
The majority of the recipes on this site wouldn’t be here had I not found that curiosity and creativity in the kitchen. It’s a type of comfort that comes from practice and education. I think it’s easy to forget that cooking is just like any other type of art form or hobby- it takes spending hours practicing (and potentially failing) and being open to learning. Both things I was/still am grateful to have through this site.
This simple dish came together because of three things: I had leftover Einkorn from testing a couple recipes for my friends, Shanna and Tim’s, einkorn cookbook, I had Brussels Sprouts that looks as though they had seen better days, and I’m currently addicted to adding tamari/soy sauce to everything.
I go through phases with ingredients and at any given time, I can tell you which ingredient in my kitchen is my favorite. I’ve gone through a phase with chickpeas, sweet potatoes, garlic, smoked paprika, and now: tamari/soy sauce. Ever since reading this post on The Kitchn about the difference between the two, I’ve always kept a bottle of each. And now? I’m dousing everything in it. My favorite quick meal has been leftover grains, roasted veggies, a sprinkle of sesame seeds, and drizzle of tamari. This salad is a slightly dressed up version of the normal meal with a dressing instead of a drizzle of tamari.
- ¼ medium yellow onion
- ½ pound Brussels Sprouts
- ½ tablespoon olive oil
- 1 cup cooked Einkorn Berries*
- 2 tablespoons toasted sesame seeds
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 teaspoons mirin
- 1 teaspoon stone ground mustard**
- ⅛ teaspoon black pepper
- Pinch crushed red pepper flakes (optional)
- In a food processor equipped with the slicing blade, run the Brussels sprouts and onion through to shave. In a skillet with a lid, heat the ½ tablespoon of olive oil over medium-low heat. Add shaved Brussels Sprouts and onions, cooking for 1 minute. Add in 2-3 tablespoons water, cover, and let cook until Brussels sprouts are tender, 6-8 minutes. Remove lid, stir, and continue to cook until any liquid is gone, 2-3 minutes.
- In a bowl, toss together brussels sprouts, einkorn, and sesame seeds. In a separate bowl, whisk together the remaining ingredients. Pour over the salad and toss until well combined.