Add barley and water to a pot. Bring to a rapid boil.
Once at a boil, turn the burner OFF.
Let stand for 40 minutes.
Sweet Potato French Fries
September 20, 2010 by
Tired of your ordinary, copycat french fries? Try this delicious and simple recipe for the best fries you have ever had. You’ll never go back to ordinary again.
Butternut Squash Soup
September 20, 2010 by
Cut the butternut squash into 2-3 inch sections.
Drizzle extra virgin olive oil over squash. Sprinkle with salt.
Roast squash in the oven at 400° F for 40 minutes or until soft. Set aside.
Saute onion, celery, carrots and squash until they are lightly browned.
Reduce heat and mash mixture.
Puree the mixture in a food processor.
Pour the puree back into pan.
Add 2 cups homemade chicken stock (see Mom’s Penicillin Chicken Stock.
Add salt and pepper to taste.
Braised Short Ribs
September 20, 2010 by
Prepare a saucepan with 2 tbsp extra virgin olive oil, 1 tbsp salt and 1 tbsp pepper. Heat on HIGH.
Saute onions and carrots. Add a rosemary.
Mix in short ribs.
Add 1 cup red wine.
Turn heat to LOW.
Pour in 1/2 jar of tomato suace.
Let simmer on low for 4-5 hours.
Homemade Wheat Bread
September 20, 2010 by
Test to make sure the yeast is active.
Add honey to mixing bowl, followed by salt peanut oil.
Now add bread flour.
Whisk in eggs.
Add oats, bulgur wheat and sunflower seeds to bowl.
Add 2 cups whole wheat pastry flour.
Sprinkle white and wheat flour on work surface in equal portions.
Homemade Applesauce
September 12, 2010 by
Cut apples into quarters (about 2-inch chunks).
Squeeze lemon juice over mixture.
Fill saucepan with water and bring to a boil.
Add apple slices. Cover saucepan almost all the way (leaving lid cracked open about 1 inch).
Simmer the apples until they are the consistency you like (between 10 and 20 minutes).
Season with cinnamon and nutmeg, if desired.
Italian Stew
September 12, 2010 by
Rinse and cut all vegetables into large chunks.
Fill large pot with 1 inch water and 1 tbsp salt.
Bring water to a boil.
Add all vegetables.
Cover pot almost all the way with a lid.
Let steam. The dish is ready when you can easily pierce the mixture with a fork.
Kale, Corn and Sweet Tomato Salad
September 12, 2010 by
Not just for garnish, kale is a super-nutritious relative of cabbage. Containing healthy amounts of iron, vitamins and antioxidents, this dish is not only good for you, but just plain good.
Turkey Patties
July 3, 2010 by
Mix ingredients together well and form into 4-5 patties.
Cook 5 minutes on medium-high heat on each side until cooked through.
Stuffed Zucchini (or Green Peppers)
July 3, 2010 by
Poach sliced zucchini skin side up in about an inch of salted water in pan. At end flip for a few minutes. Do not cover. Check tenderness. Do not want mushy!
In second pan, brown ground turkey until cooked through.
Sesame Noodles
July 3, 2010 by
Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.
Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.
Spring Herb Chicken with Snap Peas
July 3, 2010 by
Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
Salsa Verde
July 3, 2010 by
Place all ingredients in a blender of food processor and pulse until mixed thoroughly.
Salsa Chicken
July 3, 2010 by
Put chicken in pan with canola oil. Add salsa with about 8 tbsp water. Put frozen brown rice around edge of pan. Put a can of refried beans around the other side of the pan. Cook and reduce (do not cover).
Saffron, Zucchini and Herb Couscous
July 3, 2010 by
Bring the chicken stock to a boil in a small saucepan, and turn off the heat. Add the salt, pepper, cumin, and saffron threads and allow to steep for at least 15 minutes.
