Clean Water Kitchen: Kernza(R) Recipes from Judy Krohn

We teamed up with our local friends and kitchen extraordinaires to share a few Kernza(R) recipes straight from the shores of Lake Pepin! Judy Krohn created a Kernza(R) Grain Salad with Kale & Bacon, a Mediterranean Chicken & Kernza Skillet, and Seeded Parmesan Grissini.

Try them at home and share your experience with us to win a Kernza(R) prize package from Perennial Pantry and Minnesota Institute for Sustainable Agriculture!

Kernza(R) Salad w/ Kale & Bacon

Created by: Judy Krohn

 
 

Recipe: Kernza(R) Salad w/ Kale & Bacon

2 main-dish servings (or 3-4 smaller ones)

Ingredients:

  • 4 strips of thick-cut bacon

  • 1/2 cup thinly sliced red onion

  • 2 cloves of garlic, sliced

  • 1 T. Dijon mustard

  • 2 T. Maple Syrup (or honey)

  • 1/4 cup lemon juice or apple cider vinegar

  • 4 stalks of kale, greens stripped off and sliced

  • 2 cups of cooked whole Kernza(R)

  • Salt and Pepper

  • 1 cup of pan-seared carrots

  • 2 soft-boiled eggs (I do 7 minutes)

Instructions:

  1. Cook the bacon in a skillet until crispy; drain on paper towels and crumble or chop into small pieces. 

  2. To the bacon fat in the skillet, add the red onion and garlic and cook over medium heat until just wilted, but still a bit crisp. 

  3. Stir in the mustard, syrup and lemon juice and bring to a boil. 

  4. Add the kale, cover and steam until just barely wilted. 

  5. Stir in the cooked Kernza (R) grain and crumbled bacon. 

  6. Taste for seasoning and add salt and pepper to your taste.

  7. Transfer the salad to individual bowls or plates, and garnish with some pan-seared carrots and eggs.  Best served warm or at room temperature.

    If you like, you can substitute Turkey Bacon in the salad; perhaps add a little more olive oil to compensate for the leaner meat.  You can make this vegetarian by omitting the bacon, of course.  Just warm 3-4 T. olive oil, saute the veggies as directed.  1/4-1/2 t. smoked paprika can be added to the dressing for that smokey taste. Or, add slivers of a smoked cheese (Gouda or Provolone).

Share your Kernza(R) baking experience with us! Email photos and reactions to info@lakepepinlegacyalliance.org

Mediterranean Chicken & Kernza(R) Skillet

Created by: Judy Krohn

 
 

Recipe: Mediterranean Chicken & Kernza(R) Skillet

(4 Servings)

Crust Ingredients:

  • 4 bone-in, skin on chicken thighs

  • Salt and Pepper

  • Olive oil

  • 1 medium red onion, halved (pole-to-pole) and thinly sliced

  • 3-4 cloves of garlic, peeled and sliced

  • 1/2 t. dried oregano (or 1 t. fresh, if you have it)

  • A pinch of dried pepper flakes or cayenne pepper (optional)

  • 1/2 cup chicken broth or white wine (I used some of each)

  • 2 cups cooked Whole Kernza(R)

  • 1/2 fresh red bell pepper, thinly sliced

  • 4 cups fresh spinach (roughly chopped if leaves are large)

  • 1/2 cup crumbled feta cheese

Instructions:

  1. Trim excess fat from the chicken thighs and season all over with some salt and pepper.

  2. Heat a 10” skillet over medium-high heat and add the chicken, skin-side down. Cook for 5 minutes, or until nicely browned; turn and cook 2-3 minutes on the other side. Remove the chicken from the pan and set aside, covered to keep warm.

  3. Add a little more oil to the skillet and stir in the onion, garlic, oregano and pepper flakes (if using).  Cook and stir until softened; then de-glaze the pan with the broth and/or wine, scraping up the browned bits in the pan.

  4. Add the cooked Kernza(R) grain, nestle the chicken (and any juices) back into the pan, skin-side up. Cover and cook over medium-low heat until the chicken reaches an internal temperature of 165 degrees, 15-20 minutes.

  5. Remove the chicken once more; stir the red pepper and spinach into the skillet and cook until just wilted.

  6. Put the chicken back on top of the skillet mixture; turn off the heat and sprinkle the feta cheese over the chicken. 

  7. Cover and let the mixture stand until the cheese melts a little—5 minutes or so—before serving.

    You can use kale or other greens instead of spinach (right now, I might substitute nettles and ramp leaves); adjust cooking times to be sure they are just tender.

Share your Kernza(R) baking experience with us! Email photos and reactions to info@lakepepinlegacyalliance.org

Seeded Parmesan Grissini

Created By: Judy Krohn

 
 

Recipe: Seeded Parmesan Grissini

(Makes about 50)

Ingredients:

  • 1 3/4 cups all-purpose flour

  • 1/2 cup Kernza flour

  • 1 tsp. instant dry yeast

  • 1 T. Kosher Salt + for sprinkle

  • 1/3 cup mixed seeds (I used sesame, flax, nigella)

  • 1 cup finely ground Parmesan cheese

  • A few grinds of fresh black pepper or a pinch of cayenne (optional)

  • 3/4 cup warm water

  • 2 T. olive oil

Instructions:

  1. Combine flours, yeast, salt, seeds and Parmesan cheese in a medium bowl.

  2. Mix the water and olive oil together and add to the flour mixture.  Stir to combine, leaving no flour-y bits. (Add a little water, if necessary).

  3. Turn the mixture out onto a lightly floured surface and knead together to form a cohesive ball. 

  4. Return the dough to the bowl, cover and let rise in a warm spot for 60-90 minutes, until doubled.

  5. Preheat your oven to 400 degrees.

  6. Turn dough out onto a table and flatten to an 8” x 4” rectangle. Use a pizza cutter to cut into 1/4” strips. Roll each strip a little thinner than a pencil. 

  7. Arrange the strips 1/2” apart on parchment-lined baking sheets.  Sprinkle the strips with a little more kosher salt and bake until nicely browned, rotating baking sheets as necessary.

Share your Kernza(R) baking experience with us! Email photos and reactions to info@lakepepinlegacyalliance.org