Crumbles are not only a delicious side for any meal you put together, they are wonderful mixed with your favorite pasta sauce to top spaghetti, maraconi and many other pasta dishes. You can put them between the layers of lasagna, sprinkle them on pizza, or wrap them into burritos, you can use them in pita pockets, and even to top rice. These are easy to make and really tasty. The best thing of all, they are economical and you know what's in them. Enjoy!
1 cup 1 cup barley grain (not pearl barley but whole grain barley, cooked till soft, reserve 1/2 cup of the barley cooking water)
1/2 cup walnuts
1 1/2 cup whole wheat flour
1 tomato
1/8 cup sweet red pepper strips
1/8 cup sweet green pepper strips
1 large carrot
1 stalk celery
3/4 tsp. tarragon or of Italian Seasoning
1 tsp. olive oil + more to cook with
3 tbsp. sweet paprika powder
1 small red onion chopped
1 tsp. garlic powder
Salt to taste
Water
In a food processor or blender, process the barley grain, the vegetables and the carrot with only as little water as possible to make a smooth paste. crape into a bowl. Add the rest of the ingredients and water, little by little as you combine, until you have a firm dough.
Place the dough by large pieces into a heavy skillet oiled with olive oil. As the dough cooks, break it in pieces with the edge of a spatula, and keep turning the pieces as they cook. Continue doing this until all your dough has been cooked and your crumbles are golden brown. Don't let them over cook or they will be too crispy, they must be golden brown on all sides but still soft.
Note- You can make your Crumbles chunks as small or as large as you wish, you control the size as you break them during cooking with the spatula.
That Golden Moment...
In a food processor or blender, process the barley grain, the vegetables and the carrot with only as little water as possible to make a smooth paste. crape into a bowl. Add the rest of the ingredients and water, little by little as you combine, until you have a firm dough.
Place the dough by large pieces into a heavy skillet oiled with olive oil. As the dough cooks, break it in pieces with the edge of a spatula, and keep turning the pieces as they cook. Continue doing this until all your dough has been cooked and your crumbles are golden brown. Don't let them over cook or they will be too crispy, they must be golden brown on all sides but still soft.
Note- You can make your Crumbles chunks as small or as large as you wish, you control the size as you break them during cooking with the spatula.
That Golden Moment...
Such a great idea making your own crumbles! Many times the ones you buy at the store are so processed. I'd love this in pasta and on pizza!
ReplyDeleteThank you so much, +Mary Ellen -VNutrition! Ye, you are right, and these are wonderful as a filler for burritos, turnovers, and a wonderful variety of recipes. And the best thing is that you KNOW what's in them and you can control the amount of seasoning according to your taste and preferences, it's a win-win all around!
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