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!

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!!!

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.

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.

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.

Eat, eat, what to eat?

Hmmm. Reader is read and gmail is empty. Oh yeah, I'm really, really hungry! Maybe I should venture into the kitchen and find some sustenance. Novel.

There's salad greens with braggs. meat and cheese on bread with mustard, mayonaise and pickles. Easy-peasy guacomole with lime juice scooped up by corn chips. Leftover fajita guts... "with no bread!" (I love the King Prawn!)

I guess I should get cracking on the bean soup we're supposedly having for dinner. Also, there's my cookie dough ice cream.

I could get dressed. Or shower and then get dressed.

All of this is sounding like so much work!

There's also the apple-pear cobbler/crumble/crisp thing to use up all my autumn fruits. But I forgot--I haven't ground wheat yet. Add that one to the fray during my magical window: after Michael gets home, before Nathanael's bath and before our missionary appointment with India at 7! Or, even better, how about tomorrow? :) Then we can have the apple-pear truc (such a beneficial word!) for dessert on Sunday!

We're going to deserve it after the dynamite Christmas program and awesome sunday school lesson--oh. my. gosh. Sunday school. I have not done one single thing.

Okay, the lesson topic is "The Covenant People of the Lord." I know some things about that, right? Um.. How about work on it after the discussion when I'm all warmed up and feeling the spirit? Okay. Sounds good. Now remember, breath!

So to start it all off, I'm going to go eat my greens. Then put on jeans and a shirt. Then work on the soup. By then Nathanael will be up and I'll feed him and fold some more laundry.

And so the day goes. I'll shower later.

Potato Parsnip Puree from Shannon Amelang

2 lb parsnips, peeled and cut into 1 inch pieces
2 lb potatoes, peeled and cut into 2 inch pieces
1 tablespoon plus 1/2 teaspoon salt
1 cup heavy cream (or go lighter and use milk)
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon black pepper

Cover parsnips and potatoes with cold water by 1 inch in a 6-to 8- quart pot, then add 1 tablespoon salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.

Meanwhile, bring cream, butter, pepper, and remaining 1/2 teaspoon salt to a simmer in 4-quart heavy pot over moderate heat.

Drain vegetables in a colander. Put back in pot, combine w/cream mixture, and smash, or use mixer for creamier potatoes.

Cook's note: Potato parsnip puree can be made 1 day ahead and chilled in a baking dish, covered. Bring to room temperature and reheat, covered, in a preheated 450 F oven until hot, about 20 minutes, or in a microwave.

http://foodstoragemadeeasy.net/

Wow! This is a great resource (a little cheesy in design, but worth it).

Springtime Salad from JubileeFarm.com

Dressing
2/3 cup mayo
1/2 c sugar
2 T white vinegar
2 T milk
2 T poppy seeds

Salad
1 bunch romaine or other salad greens, rinsed and torn
1 cup strawberries, sliced
1/2 cup red or other sweet onion sliced into rings.

Combine dressing ingredients, cover and refrigerate for at least 2 hours.

Gently toss lettuce, strawberries and onion with desired amount of dressing just prior to serving.

serves 6

- posted June, 2004 by Michelle P.

Hot Wilted Greens from JubileeFarm.com

1 thick slice smoked bacon
1/2 T olive oil
1 large clove garlic, minced
1 medium sweet red onion
3 T chicken stock
2 T balsamic vinegar
1 quart mixed piquant leafy greens (arugula, endive or mustard greens, I used chard)
1/4 cup toasted pecans

In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions.

Saute for 3-4 minutes until onions and garlic are softened. Stir in chicken stock and vinegar.

Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several more minutes, until leaves are wilted and cooked tender crisp.

Top with bacon and chopped pecans.

Serve hot.

- posted July, 2004 by Michelle P.

Bethany's Raspberry Vinaigrette

I'm starting with this Squidoo.com dressing with a substitution of jam for the raspberries.

1/2 cup raspberries, fresh or frozen (sub ? T jam)
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 tsp sugar (omit because of jam)
1 T dijon mustard
1/4 cup vegetable oil (olive)

I will probably add salt and maybe ground black pepper. From there we'll see how the oil-to-vinegar ratio goes and what the flavor is like.

Tonight I am serving this with a lettuce & spinach based salad with sunflower seeds, almonds, mushrooms, and sliced carrots

Sunday Bean Dinner

lots of refried beans, warmed through
canned or fresh tomato chunks
chopped raw onion
sliced avocado (with salt on the table)
black olives
fresh salsa
warm corn
corn chips

last night's dinner didn't include these ideas, but next time easily could:

chopped green pepper
brown rice
fresh torillas
corn bread
guacomole instead of sliced avocado
lime juice on the side
fresh cilantro
chopped jalepenos

Lentil Stew with Winter Vegetables from New Roots

Recipe courtesy of Sunset Magazine

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 cup French green lentils
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 sprigs fresh thyme
2 small turnips, scrubbed and cut into 1/2-in. cubes (about 1 cup)
1 bunch (about 5) baby golden or Chioggia beets, peeled (or 3 large beets, halved)
1 cup cubed butternut or acorn squash (1/2-in. cubes)
4 cups stemmed, chopped kale
1 bunch (about 5) baby carrots, trimmed and scrubbed
1/2 cup minced flat-leaf parsley
3 ounces aged goat cheese (such as Chevrot or Bûcheron, cut into small pieces; see Notes)

Preparation:

1. Heat olive oil in a medium pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add garlic, lentils, salt, pepper, thyme, and 4 cups water. Bring to a boil, then reduce heat to medium-low. Add turnips, beets, and squash and simmer gently, stirring occasionally, 20 minutes.

2. Add kale and carrots and cook 10 minutes, or until vegetables are tender and most of the liquid has been absorbed. Remove from heat and stir in parsley and goat cheese. Serve immediately, accompanied by crusty bread.

Linguine with Collard Greens and Bacon from New Roots

Great without the bacon as well! Courtesy of Gourmet Magazine

10 bacon slices (1/2 lb), chopped
1/2 cup pine nuts
1/4 lb shallots, finely chopped (3/4 cup)
6 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1 lb Greens loosely chopped

1/4 teaspoon salt

Juice of ½ lemon
1 cup water or broth
1 lb dried linguine
1 lb grape or cherry tomatoes, quartered (optional) * the baby peppers would be great too!
1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

Preparation:

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt. Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and greens and salt, then cook, stirring, until greens are crisp-tender, about 3 minutes. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes. While greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with lemon, salt and pepper and serve topped with bacon, pine nuts, and cheese shavings. Serves 4 to 6.

Winter Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped (optional)
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth ( I use vegetable broth)
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Preparation:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.

Winter Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped (optional)
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth ( I use vegetable broth)
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper

Preparation:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.

Beet Hashbrowns from New Roots

3-4 medium sized uncooked beets
1 tablespoon olive oil
1-3 tablespoons fresh lemon juice
3-6 tablespoons water or vegetable stock
1/2 teaspoon salt
Black pepper to taste
Chopped fresh dill or parsley

Preparation:

Wash, peel and coarsely grate beets. Heat olive oil in a medium-sized skillet over medium low heat. Add beets, and stir to coat well. Sprinkle with lemon juice, cover, and cook for about 10 minutes. Stir occasionally and add water or stock as needed to prevent scorching. Cook until just tender. (or let them go a little longer to crisp on the bottom, then flip and do the same on the other side) Season with salt and pepper. Sprinkle with dill or parsley. Serve immediately.

Fresh Green Beans, One Way from Pioneer Woman

1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (1/4 to 1/2 tsp table salt)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Have a wooden spoon handy to protect your fair share.

Love,
Pioneer Woman