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.

Double Dark Chocolate Beet Muffins by Pinch My Salt

Double Dark Chocolate Beet Muffins

1 C. whole wheat flour
1 C. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 C. Ghirardelli bittersweet chocolate chips
1/2 C. chopped pecans or walnuts

1/4 C. butter
2/3 C. Ghirardelli bittersweet chocolate chips
3/4 C. packed brown sugar
2 eggs, lightly beaten
1 C. beet puree*
2/3 C. buttermilk
1 t. vanilla extract

1. Preheat oven to 375 degrees.
2. Grease a 12-cup muffin tin or line it with paper cups; set aside.
3. In a large bowl, whisk together first 5 ingredients until well combined. Stir in the half cup chocolate chips and nuts; set aside.
4. In a small saucepan, melt the other 2/3 cup chocolate chips and butter over very low heat. Stir to combine and set aside to cool until lukewarm.
5. In a medium bowl, whisk together eggs, brown sugar, beet puree, buttermilk, vanilla and melted chocolate.
6. Pour the chocolate mixture into the dry ingredients and stir with a wooden spoon until just combined. Don’t overmix.
7. Immediately spoon batter into 12 well-greased or paper-lined muffin cups. Batter should completely fill the cups.
8. Place muffin pan in a preheated 375 oven and bake for 18-20 minutes. Muffins are done when they spring back when touched lightly in the center (or when a toothpick inserted in the center of a muffin comes out clean). Don’t overbake!
9. Cool muffins for 10 minutes in pan then remove them to a wire rack to cool completely.
10. Enjoy!

*Canned beets may be used in this recipe but I strongly suggest using fresh ones if possible. To prepare beets: Cut off the greens leaving about one inch attached. Don’t cut anything off the root end. Gently scrub the beets being careful not to cut the skin. In a medium saucepan, cover beets with water, bring to a gentle boil and cook, covered, 30-45 minutes until tender. Drain and let sit until cool enough to handle. The tops should pull off easily or they can be cut off. The skins will slip right off. Puree beets with a little bit of the cooking liquid in a food processor until they are the consistency of applesauce.

Ginger Soda

Ginger Soda
By Melissa Broder
Taken with permission from her book Petit Appetit: Eat, Drink, and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods for Kids of All Ages. Ginger Soda

Ginger has such a pleasant aroma and taste, and also helps upset tummies. Here's a natural and refreshing ginger ale drink without any of the high fructose corn syrups and added coloring.

When choosing ginger, remember that good-quality, fresh ginger should have smooth, light brown skin with a light sheen and white flesh. Pick the roots with the least number of knots and branching.

Ginger Syrup:

* 1/2 cup light agave nectar
* 1 (3-inch) piece fresh ginger, peeled and finely chopped
* 1 cup water


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Place agave nectar, ginger, and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to simmer, cover, and cook until ginger aroma and flavor are strong—about one hour. Let cool. Strain and refrigerate for up to one week. To make the Ginger Soda, use 1/2 cup of the ginger syrup and combine it with 3 cups of sparkling water. Pour over ice to serve.

Spinach and Strawberry Salad by Mothering.com

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
1 tablespoon sesame seeds
1 tablespoon poppy seeds

Toss together the spinach and strawberries in a large salad bowl. Then, in a medium-sized bowl, mix the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds.

To make dressing:
In another medium-sized bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds.

Pour over the salad and toss.

Herbin' Ranch Dip (Raw, Vegan) by Mothering.com

Herbin' Ranch Dip (Raw, Vegan)

This is one of the most nutritious and delicious ways to have your ranch dressing, but without any guilt. Try serving this as a dip at summer picnics alongside vegetable crudité or use as a dressing on a plate of your favorite salad greens.

Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon extra virgin coconut oil
1/2 cup raw cashews, unsoaked
1/2 cup raw pine nuts, unsoaked
1 zucchini, peeled and chopped
1 clove garlic
1 teaspoon onion powder
1 teaspoon sea salt
1/2 teaspoon tarragon
1/8 teaspoon white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed

Directions

Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for four to five days when stored in an airtight container (a mason jar works great) in the refrigerator. This also freezes well. If you want to enjoy this as a delicious salad dressing, as shown in the picture, simply add a little water until you reach your desired consistency.

Yields 1 1/2 cups.

Stir-fred Baby Bok Choy by the infamous about.com

* 4 bunches baby bok choy (basically, 1 bunch per person)
* 2 slices ginger
* 2 tablespoons soy sauce
* 1 teaspoon sugar, or to taste
* 1/4 teaspoon salt, or to taste
* 1/4 cup water
* A few drops sesame oil
* 1 1/2 tablespoons vegetable oil for stir-frying

Preparation:
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 mdinute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve. Serves 4.

Meringue Kisses

4 egg whites, at room temperature
1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
3/4 tsp. vanilla or 1/4 tsp. almond extract
1-2 drops red or green food coloring (optional)

Preheat oven to 250 degrees. Line baking sheets with foil. Beat egg whites with a rotary beater or electric mixer at moderate speed until foamy; stir in salt and cream of tartar, add sugar 1 tablespoon at a time, beating well after each addition. Add vanilla and food coloring, if you wish to tint meringue a pastel color. Beat hard at highest speed until meringue is glossy and forms peaks that stand straight when beater is withdrawn.

Drop by rounded teaspoons 2 inches apart on prepared cookie sheets, leaving surface peaked or smooth into rounded caps. If you prefer, pipe meringue through a pastry bag, fitted with a medium sized plain or star tip making each kiss about 1 1/2 inch diameter.

Bake 35-45 minutes, until creamy-white and firm. For crisp kisses, turn off oven and let kisses cool in oven 2-3 hours without opening door. For chewier kisses, lift foil and kisses to wire rack to cool. Peel kisses from foil, using a spatula to help loosen, if necessary. Store airtight. 20 calories per cookie. Yield: 3 1/2 dozen.

Yummy Birthday Recipe found

Here

Callebaut chocolate Souffle (individual lava genoise) topped with a white chocolate and toasted coconut sauce.

Ingredients/Sauce

9 ounces/ 252 g. white chocolate, coarsely chopped - 3 oz
¾ cup coconut milk - 1/4 cup
¼ cup unsweetened shredded coconut, toasted - 1.5 T

Method

* Place the white chocolate in a small bowl. Bring the coconut milk to a simmer in a small sauce pan. Add the white chocolate to the milk and whisk until smooth. Keep on low heat.

Ingredients/ Souffle (1/3 recipe for 3 ramekins)

6 ounces/ 168 g granulated sugar - 2 oz
12 ounces/ 336 g unsalted butter, cut into cubes - 4 oz
12 ounces/ 336 g callebaut chocolate, coarsely chopped - 4 oz
5 large eggs
5 large egg yolks
¾ cup water - 1/4 cup
Non stick spray

Method

* Preheat oven to 350’f. Spray nine six ounce ramekins with non stick spray. In a medium sauce pan combine sugar, water, and butter. Bring to a boil. Remove from the heat and add chocolate. Whisk until smooth.
* In a mixing bowl combine eggs, and egg yolks. Whisk to a smooth mixture. Slowly add the chocolate mixture and blend. Pour into moulds and bake for 12- 15 minutes.
* Remove from the oven, and let stand for 1 minute. Place into individual bowls and ladle white chocolate sauce over top of the lava soufflé.

Serves 9