Barley & Lentil Vegetable Soup

from Chris Graham's blog http://grahamfamilia.blogspot.com/

Saute for about 10 minutes:
1/2 onion, finely chopped
4 stalks celery, chopped (celery leaves reserved)
1 T. Butter
2 tsp. oil

Add:
1/2 cup barley (uncooked), rinsed
1/2 cup dried lentils (uncooked), rinsed
8-10 cups water
2-3 T. chicken bouillon
1 1/2-2 tsp. lemon pepper seasoning
1/2 tsp. onion salt
about 1 tsp. sugar
1 T. dried parsley (grind in fingers while adding)
3 T. chopped celery leaves (from the tops of the stalks)

Bring to rolling boil and simmer for 1 1/2-2 hours. Then add:

1-2 carrots, chopped thin
3 small potatoes or 1 large, chopped in small pieces with skin on

Bring to boil and simmmer for about 20 minutes, until potatoes and carrots are tender.

I just kind of made this up today. I kind of measured... you may need to adjust the seasonings to fit your taste. It's pretty good, at least I really enjoyed it. I just didn't feel like cooking meat today, so I threw together this little vegetarian number. The lentils give the broth a nice rich flavor and it is delicious and healthy! We just canned a bunch of lentils and barley for food storage so I've been trying to get creative with some food storage recipes. Even if your weary about barley or lentils, just try it. They are both very mild tasting and very filling!!! Enjoy!

Baked Sweet Potato Chips from Mothering.com

Here's a Petit Appetit class favorite. Unlike commercially processed potato chips, these chips require very little oil and no frying, which make them a good choice for all ages. You can bake them plain or for variety, sprinkle with herbs and spices. They are also good dipped in yogurt, or Silly Salsa.

Ingredients:
1 large organic sweet potato (8 to 9 ounces), thinly sliced
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
Other dried herbs to taste (optional)

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Preheat oven to 425 degrees F. Thinly slice potato into 1/8-inch slices, using a mandolin or steady, sharp knife.

Put potato slices in a plastic bag. Drizzle potatoes with oil. Move plastic bag around potatoes to coat all sides without getting messy.

Place individual potato slices in a single layer on a foil-lined and greased baking sheet. Sprinkle with salt and pepper or herbs, if desired. Bake in oven for 15 to 20 minutes.

To make them crunchy, turn down heat to 325 degrees F and cook an additional 5 to 10 minutes until crisp. Remove potato slices and place on rack to cool.

To find out more about Lisa Barnes and Petit Appetit, visit her site at www.petitappetit.com.

Creamy Cauliflower Soup from O Magazine

Creamy Cauliflower Soup with Chorizo and Greens
Recipe from Sara's Secrets for Weeknight Meals by Sara Moulton

This is a very substantial and satisfying soup. Thickened by pureed cauliflower and potato, it is luxuriously creamy without any cream. The sausage, greens and paprika give it heat, and the cauliflower florets give it crunch. Serve this soup with garlic bread and a nice green salad, and you've got a meal in a bowl.

Ingredients:
Serves 6

* 2 Tbsp. extra-virgin olive oil
* 10 ounces chorizo or andouille sausage , sliced
* 1 medium onion , sliced (about 1 cup)
* 1 medium head cauliflower (about 2 pounds)
* 1 small Yukon gold potato (about 4 ounces)
* 4 cups canned chicken broth or chicken stock
* 1 bunch mustard greens or kale or spinach or a mixture , tough stems discarded, rinsed, dried and thinly sliced
* 3 Tbsp. fresh lemon juice
* Kosher salt and freshly milled black pepper to taste
* Paprika , preferably smoked, for garnish
* Grilled or broiled slices home-style bread , rubbed with a cut of garlic clove, optional

Heat the oil in a large saucepan over high heat until hot. Reduce the heat to medium, add the chorizo and cook, stirring occasionally, until the pieces are lightly browned on both sides, about 5 minutes. Transfer the chorizo with a slotted spoon to a plate. Add the onion to the pan and cook, stirring occasionally, until softened, about 5 minutes.

Meanwhile, cut 2 cups of small florets from the cauliflower and chop the rest. Peel and thinly slice the potato. When the onion has softened, add the chicken broth, chopped cauliflower and the potato to the saucepan; bring the mixture to a boil over high heat. Reduce the heat to low and simmer for about 5 minutes or until the cauliflower and potato are very tender. Transfer to a blender in 3 or 4 small batches and puree until very smooth.

Measure the pureed soup and return it to the saucepan. Add water, if necessary, to make 7 cups. Stir in the reserved cauliflower florets and simmer for 4 minutes or until they are almost tender. If you are using mustard greens or kale, add them to the soup with the florets. When the florets are just tender, stir in the chorizo and the lemon juice; add salt and pepper to taste. If using spinach, stir it in with the chorizo. Ladle the soup into bowls; sprinkle each with some paprika and serve with garlic bread, if desired.

Salmon Strips

from Mothering.com

This is a kid-friendly salmon recipe, perfect for the warmer months ahead.

Ingredients:
1 cup fresh breadcrumbs
Zest and juice of 1 lime
Salt and pepper to taste
1 pound skinless, boneless salmon fillets
1 medium egg, beaten
2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 clove garlic, crushed
1 can chopped tomatoes
1 tablespoon tomato puree

Preheat the oven to 425 F. Lightly grease a baking pan.

Blend the breadcrumbs, lime zest, and seasoning. Cut the salmon into strips and drench in beaten egg. Then, roll salmon strips in the breadcrumb mixture and place on baking tray. Drizzle with half the oil and cook for 12 minutes or until golden and cooked through.

Meanwhile, heat the remaining oil in a saucepan, add the onion and garlic and cook for five minutes. Add the chopped tomatoes, tomato puree, lime juice, and seasoning and simmer for 8 to 10 minutes, or until sauce is reduced and slightly thickened. Serve the tomato sauce with the salmon strips. May be served hot or cold.

Hawaiian Hot Pot

from LeAnne Deardeuff

2 tablespoons oil (I used olive)
1 glove garlic minced
1 small onion chopped
1/2 green pepper, seeded and chopped
I small red pepper, seeded and chopped (I only had one green pepper which I used)
Heat oil and saute above until soft.

Add the remaining ingredients:
1 cucumber peeled seeded and chopped
1 stalk celery with leaves chopped
1 cup chopped cabbage
1 large firm apple (granny Smith) peeled cored and chopped
1 tsp ginger
3 tablespoon apple cider vinegar
1/4 cup brown sugar (I put in maple syrup but it wasn't right so I put in that much more molasses. That was the ticket!)
1/4 cup canned crushed pineapple. (I used a half cup chopped fresh)
3 cups beef stock. (I had chicken stock plus I added 2 cups of shredded chicken)
1 cup apple juice
1 cup grapefruit juice. I didn't have either of the above so I juiced a whole grapefruit and a whole apple.

Simmer until cabbage and celery are tender. Serve over hot cooked rice in bottom of bowls. YUMMY!!!

Fresh Tomato Bruschetta by Sarah Baker

Fresh Tomato Bruschetta

6 plum tomatoes
1c. red onion
3 cloves fresh garlic
1/4 c. balsamic vinegar
1/2 c. extra virgin olive oil
1 lg. bunch fresh basil
2 tsp. black pepper
2 tsp. salt

chop and combine all ingredients and let stand at room temp for an hour. refrigerate and serve chilled. I like to toast baguette slices with garlic butter and top with provolone cheese to serve.

Beef Stew from OldRecipeBook.com (modified)

Beef Stew (Recipe from 1961)

2 tablespoons shortening - butter, coconut or olive oil
1 1/2 lbs beef neck, chuck, or brisket, cut into 2 inch cubes
3 cups hot water
1/2 teaspoon salt
4 med onions sliced
4 med carrots halved (beets)
4 med potatoes, quartered (parsnips)
salt and pepper
2 tablespoons flour
1/2 cup water
(add fresh parsley)

Melt the shortening in a large saucepan. Add meat and brown on all sides. Add hot water and 1/2 teaspoon salt, bring quickly to boiling point. Cover and simmer for 2 hours, or until meat is very tender. Add vegatables 30 minutes before meat is done. Season with salt and pepper.

Pour off liquid, measure, and add hot water, if necessary, to make 2 cups of liquid. Mix flour and 1/2 cup water by shaking in a small covered jar, and add to liquid. Return liquid to stew, and stir until it has boiled 1 minute, and is quite thickened. Serve on a hot platter or vegetable dish.