Granny’s Veggie Barley Soup

Posted on January 7, 2012

This is a really great soup for making on a Monday and eating dang near all week for lunch or dinner.  It makes ALOT and stores well and BONUS its super yummy.

Source: care2.com
Serves 10 -12(alot!!!)

1 onion diced
Inner stalks and leaves of head of celery, chopped
2 TB OIL
2 1/2 quarts veggie broth (I ended up using more and it still turned into stew – I think this could be more depending on how thick you want)
1 cup barley (NOT quick cooking)
1 bay leaf
2 medium potates, scrubbed and chopped
2 carrots, scrubbed and chopped
1 large can (30 oz) tomatoes, coarsely chopped with juice (I used 2 cans of diced)
1 1/2 cups seasonal greens (kale, chard, collards), coarsley chopped (I always use Kale that’s my fav and I think this should be more than 1 1/2 cups)
1 tsp dried basil

**I have added garlic and other herbs in the past. Whatever floats your boat, pretty flexible soup.

1. In a large soup pot, or dutch oven, saute onion and celery in oil until tender and starting to brown. Add broth or water and bring to boil.
2. Rinse barley and add to stock. Add bay leaf and simmer one hour until barley is tender.
3. Add potatoes, carrots, tomatoes, and tomato juice to soup. Simmer about 1 hour until veggies are very soft. Add more water or broth if necessary.
4. Just before serving, add greens and basil, cooking until greens are just tender. Add salt and pepper to taste.

Posted in Uncategorized | Leave a comment


 

Sweet Potato & Black Bean Enchiladas

Posted on December 1, 2011

A little time consuming to make but VERY worth the effort.  This one tops the charts! It received an A+ from my boyfriend!
Source December 2011 Vegetarian Times

Makes 8 servings

Sauce

1 15 ox can Tomato Suace
1 3/4 cups low-sodium veggie broth
1 tsp ancho chili powder
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp chipotle chili powder

**Note: I just threw in whatever chili power I had around and some smoked paprika.

Filling
1 TB Olive Oil
1 small onion diced
1 1/2 lb sweet potatoes (not YAMS) peeled and diced about 3 cups
1 15oz can diced tomatoes drained
1 16oz jar prepared medium salsa
2 cloves garlic (minced)
1-2 chipotle chile in adobo sauce, minced
1 15oz can black beans, rinsed and drained
1 12 oz round queso fresco, divided

Enchiladas
16 6 in corn tortillas warmed ( I used flour worked fine)
2 limes for garnish
1 avocado sliced for garnish
1/2 cup sour cream for garnish (optional)

1. To make Sauce: Bring all ingredients to a simmer in a saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt & pepper
2. To make Filling: Heat oil in separate suacepan over medium heat. Add onion & saute for 3-5 minutes or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chiles, and 1/2 cup water; bring to a boil. Reduce heat to medium low, and simmer for 30-40 minutes or until sweet potatoes are soft. Mash mixture with potato masher  until combined.  Add black beans and cook 5 minutes.  Sti in half queso fresco and remove from heat.
3. To assemble Enchiladas: Preheat over to 350. Brush 13×9 inch baking dish with oil. Spread 1/2 cup sauce in the bottom of the dish. Fill tortillas with Filling. Roll and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
4. Adjust oven to broil. Broil Enchiladas 5 minutes or until cheese is browned and bubbly.  Let rest 10 minutes before serving.  Garnish with lime wedges, avocado, sour cream and cilantro if using.

Posted in recipes | Leave a comment


 

Butternut Squash Gratin with Onions and Sage

Posted on October 31, 2011

This is a really versatile dish.  I have added tomatoes, broccoli, and used summer squash is THE BEST and I used cheddar cheese still turns out great!

Source: Vegetarian Cooking for Everyone – Deborah Madison – http://www.amazon.com/Vegetarian-Cooking-Everyone-Deborah-Madison/dp/0767927478/ref=sr_1_1?ie=UTF8&qid=1320094219&sr=8-1 Thanks to my friend Rose who showed me the recipe book which I ran out and immediately purchased!

Ingredients

1/4 cup olive oil
4 cups thinly sliced onion
4 thyme sprigs
2 TB chopped fresh sage or 2tsp dried
6 cups butternut squash (I always use summer squash.. Bet it would be good with zucchini too)
1/2 cup flour
2 TB chopped parsley
1/2 cup grated Gruyere or Fontina (eh, any cheese would work in my opinion no need to get fancy smancy)
1/2 cup plus 2 TB heated milk or herb/garlic broth
1 cup fresh bread crumbs ( I used dried)

Directions
Preheat oven to 350°. Lightly oil or butter a 2 quart gratin dish.

Heat half the oil in a skillet over medium heat. Add the onion, thyme, and sage and cook, stirring frequently, until the onions are lightly caramelized, about 15 minutes.  Season with 1/2 tsp salt and pepper to taste. Spread in the gratin dish, retun the skillet to medium heat and add the remaining oil.

Toss the squash in the flour, letting excess fall away. Add it to the pan and cook until it begins to brown in places on both sides about 7 minutes.  Add the parsley, season with salt and plenty of pepper, and cook for 1 minute more. Layer squash over the onions, cover with the cheese, then add the milk. Cover and bake for 25 minutes, then uncover, add the bread crumbs, and bake until the top is browned and the liquid is absorbed, about 25 minutes more.

SERVES 4

 

Posted in recipes | Tagged Leave a comment


 

Cranberry-Apricot Bulgur Salad

Posted on October 30, 2011

This is so GOOD! Courtesy of my friend, Tirzah.  Hope working Antarctica was fun this summer!

Ingredients

1 cup low sodium chicken or veggie broth
1/3 cup water
1 tsp salt
1 cup bulgar
1/4 cup slivered almonds
3 TB extra-virgin olive oil
2 TB fresh lemon juice
1/2 tsp fresh ground pepper
1/3 cup dried cranberries
1/3 cup chopped unsulphured dried apricots
1/3 cup chopped flat-leaf parsley
2 TB finely sliced scallions

Directions

In a small saucepan, combine the broth, water and half the salt. Stir in the bulgur. Bring to a simmer, cover, and cook for about 5-6 minutes, unitl the liquid is absorbed. Remove from heat and let bulgur rest, covered, in the pan for 5 minutes.
Pour bulgur into a medium bowl and fluff with fork to remove clumps.
Stir in the olive oil, lemon juice, pepper and remaining salt. Add the cranberries apricots, parsley and scallions. Mix.

Posted in recipes | Tagged , Leave a comment


 

Grilled Ginger Salmon Fillets

Posted on October 30, 2011

I make these in the oven, too, and it works just fine! I usually serve with green beans for some reason.

Ingredients

2 TB Honey
2 TB Ketchup
2 TB finely chopped gingerroot ( I have used frozen, grated or just the dried variety all seems to work out okay)
1/4 tsp salt
1/8 tsp red pepper sauce (I don’t have this on hand most times I will just throw in some cayenne pepper)
—I have added soy sauce to the mixture before. Must be from another cookbook!

Directions

1. Heat grill. Mix all ingredients except salmon
2. Brush rack with veggie oil. Place salmon skin side down and crosswise on the grill over medium heat.  Cover grill; cook 8 minutes
3. Brush all of mixture over salmon. Cover grill; cook 3-6 minutes longer or until salmon flake easily with fork.

-To broil Salmon, place skin side down on a rack in broiler pan. Broil with tops 6-8 inches from heat. Cook until heated through. Brush with sauce about 5 minutes before done.

Posted in recipes | Tagged Leave a comment


 

Pork Medallions in Cranberry Chutney

Posted on October 30, 2011

It is terrible how much I love this dish! The flavors are PERFECT together.

Source – Shape Magazine – http://www.shape.com/dinner/pork-medallions-cranberry-chutney-barley

Cook Time: 10-12 minutes

Ingredients

1 c quick-cooking barley
2 c reduced-sodium, nonfat chicken broth or water
3⁄4 c frozen green peas
2 t peanut or olive oil
2   8-ounce pork tenderloins, cut crosswise into 1-inch-thick slices
1⁄3 c red onion, chopped
1 c canned whole-berry sweetened cranberry sauce
1 T cider vinegar
1⁄2 t freshly ground ginger
  Salt and pepper to taste

Instructions

In a saucepan, add barley to boiling broth/water. Cover, reduce heat; simmer for 8 minutes. Add peas. Cook for 2 minutes, until the liquid is absorbed and the barley is tender. Season with salt and pepper.

Heat oil in a large skillet. Salt and pepper both sides of pork and saute for 2 minutes per side. Remove pork; set aside.

In the juices in the skillet, saute onion for 2 minutes. Add remaining ingredients. Return the pork to the pan; simmer for 2 minutes. Serve.

Posted in recipes | Tagged , Leave a comment


 

Carribean Chicken Salad

Posted on October 30, 2011

This blackened chicken salad is only as good as the blackened seasoning blend used.  I did find a recipe to make homemade seasoning and it is pretty decent.   It is nice to be able to adjust the amount of Salt know exactly what is going into the seasoning.

Source: Betty Crocker  Salads and Sandwiches

Serves 4

1 LB of chicken breast cut up in to strips
2 TB blackened seasoning
1 tsp oil (for cooking chicken)
1 Medium papaya (I don’t usually put this in but I bet it is awesome!)
1/2 medium red onion, sliced
1 small red bell pepper

2/3 cup fruit-flavored vinaigrette (I use balsamic and it takes great! Any homemade dressing will work here)

1. Place chicken in storage bag, sprinkle with seasoning and shake the bag until coated
2. Heat oil in nonstick skillet over medium-high heat.  Cook chicken in oil until done, stirrly frequently about 10 -15 minutes. Remove from skillet
3. Toss salad greens, veggies and fruit into bowls, top with chicken and drizzle with dressing.

 

Posted in recipes | Tagged , Leave a comment


 

New York Goodwich

Posted on October 28, 2011

This lovely ‘sandwich’ is a little bit of a pain to prepare but it is wonderful! Full of  veggies and flavor, you will never miss the meat. Another one from the Fit for Life.

Ingredients

1 cup broccoli
1/2 cup cauliflower
2 TB carrot (shredded)
2 TB red cabbage  (grated)
2 TB yellow squash (grated – I never have this on hand so this rarely makes it in my sandwich)
1/4 cup BBQ Onions (see below)
1 whole-wheat tortilla, chapati, or pita (I have only ever used a pita although stuffing it can be difficult. Been through many a pita making this sandwich – recommend spending the extra few bucks on a good brand or making your own)
1 TB Mayo
3 thin slivers of pickle (In my opinion, the more the better!)
1/2 cup lettuce (finely shredded )
1/2 cup alfalfa sprouts
2 slices Avocado (optional)

prepare the veggies

Cut brocolli into lenghts, using only floretes and upper portion of the salk. Break cauliflower into tiny florets. Place brocolli and caulflower in veggie steamer, covered, over boiling water for 5 minutes or until veggies are tender when piecered with knife. Combine carrot, cabbbage, and squash, and mix thoroughly.

BBQ Onions:

2 tsp safflower oil
1 small white onion, sliced
1/2 TB BBQ Sauce **

**I wouldn’t recommend something too overpowering here like a KC Masterpiece. Sweet Baby Ray’s has been my favorite but experiment to your taste.

prepare the bbq onions

In a small skillet, heat oil. Add onion, and saute until beings to soften. Add BBQ Sauce, and continue sauteing., stirring frequently until onion is thoroughly wilted. Makes enough for 3 to 4 goodwiches. Leftover BBQ onions are great in soup.

Assemble the Goodwich

In a hot dry skillet, heat tortilla or chapati, turning from one side to the other until soft NOT crisp. Place on large sheet of plastic wrap. If using a pita, heat in oven for a few minutes to soften it, and cut a sliver in the top so pocket opens easy.  **Here’s the assembly! Pay attention! **

Basically try to mix everything together and stuff, or line (if using tortilla) so that all flavors get mixed.  I always manage to mess it up somehow but I would say after Mayo, do the pickles sticking straight up the pita and the onions then stuff in the rest.

Obviously, if using a tortilla, assemble it burrito style in lines so that all yummy veggies meld together.

You will want to use some form of drip catcher – like the plastic wrap because they are messy and there is no ladylike way to eat this.

Believe it or not, this serves 1.

Posted in recipes | Tagged , , Leave a comment


 

Curried Chicken Salad

Posted on October 27, 2011

This is one of my ALL time favorite salads. I love curry and this is a seriously addictive salad.  From the Fit for Life book, which I highly recommend – http://www.amazon.com/Fit-Life-Harvey-Diamond/dp/0446553646/ref=sr_1_1?ie=UTF8&qid=1319725514&sr=8-1.  More recipes from this book to come! :)

Note: I never put asparagus or arugula and always use just boil the chicken before hand, it makes it easier to shred.  I use a combination of red leaf and romaine for the lettuce but whatever floats your boat.  Also, to note on the dressing, the less mayo the better but I use light.

  • 4 cups butter lettuce, washed, dried and broken into bite-size pieces
  • 2 cups spinach, coarsely chopped
  • 1/2 cup alfalfa sprouts
  • 1/4 cup arugula or fresh cilantro, chopped (optional)
  • 2 cups chicken, skinned and shredded, or any broiled, steamed or barbecued chicken
  • 2 cups asparagus
  • 1/2 cup carrots, slivered

Prepare the salad:

In a large bowl, combine lettuce, spinach, sprouts and arugula or cilantro. Break and discard tough ends from asparagus and cut into 1-inch diagonals. Drop asparagus into boiling water. Boil for 4-4 minutes or until it turns bright green. Remove from boiling water and place immediately under cold water. Pour boiling water over carrots and allow them to blanch for 1-2 minutes. Drain. Add chicken, asparagus and carrots to salad greens.

Curried Mayonnaise Dressing:

  • 2 Tbsp. olive oil
  • 1 Tbsp. fresh lemon juice
  • 1-2 Tbsp. mayonnaise
  • 1 tsp. honey
  • 1/2 tsp. curry powder
  • 1/2 tsp. dried basil or 2 tsp. fresh basil, minced
  • 1 tsp. scallions, minced
  • 1/4 tsp sea salt (optional)
  • Fresh ground black pepper

Prepare the dressing:

In small bowl, combine oil, lemon juice, mayonnaise and honey. Whisk until creamy. Add curry powder, basil, scallions and sea salt. Whisk again. Pour over salad. Season with pepper to taste.

Posted in recipes | Tagged , Leave a comment


 

Ground Pork Patties with Herbed Sweet Potato Chips

Posted on October 27, 2011

A really great recipe when having fry or hamburger cravings!From Better Homes and Gardens – Quick Healthy and Delicious Cooking page 98

Ingredients

12 oz lean ground pork

2 green onions (finely chopped about 2 TB)

1/4 tsp seasoned salt

1//4 tsp pepper

1/2 cup apple juice

2 TB coarse grain brown mustard

1 TB brown sugar

1 tsp cornstarch

1/2 tsp dried sage

3 cups shredded lettuce

Directions

In a medium bowl combine pork, green onion, seasoned salt, and pepper. Shape meat mixture int o4 1/2 in thick patties.

In a large skillet cook patties over medium heat for 5 minutes each side, poour off dirppings.

Meanwhile, for sauce, in a small saucepan combine apple juice, mustard, brown sugar, cornstarch and sage. Cook and stir over medium heat till thickened and bubbly.  Turn patties again, brush with some of the sauce. Cook for 3-4 minutes more or until done.

To serve, divide shredded lettuce among 4 plates. Top with 2TB of sauce. Arrange and serve with Sweet Potato Chips (recipe to follow).

 

Herbed Sweet Potatoe Chips

Spray baking pan with nonstick coating. IN a large bowl combine 3 sweet potatoes, sliced 1/8 in thick; 1 TB cooking oil, 2 ts salt-free seasoning and 1/2 tsp barbeque seasoning (or – my notes – a reasonable amount of barbeque sauce). Toss until coated , arrange on baking sheet and bake at 450 degrees for about 12-15 mins.

 

 

Posted in recipes | Tagged Leave a comment