I can’t imagine anything more appealing on a blustery day than a big serving of this ambrosial stew. It’s great for potlucks and outdoor get-togethers because it’s easily transportable and there is nothing to add.
Category Archives: Grains
Whole Grain Spaghetti with Bulgur-Laced Meatballs
Here’s an updated version of a great comfort food dish that maintains every bit of
flavor while transitioning to healthier status. Substituting bulgur for some of the
meat, using whole wheat rather than all-purpose flour to dredge the meatballs
Southwestern Turkey Stew with Cornmeal Dumpling
This simple stew captures the best of the Southwest — the seductive flavors ofchiles, combined with luscious chunks of turkey in a tomato-based broth. Comforting cornmeal dumplings complete the theme. Serve it as a one-dish meal— there really isn’t anything
else you need, although you may want to add a tossed green salad.
Wheat Berry Minestrone with Leafy Greens
Here’s a hearty meal-in-a-bowl that makes a delicious lunch or light supper any time of the year. Wheat berries combined with legumes and leafy greens, such as kale or Swiss chard, make a soup that is equally delicious and nutritious, containing a very high amount of dietary fiber, among other nutrients. I like to serve this soup for supper, accompanied by whole-grain bread and a simple green salad. Leftovers make an excellent second meal, a great snack or a superb welcome home for hungry travelers.
Cranberry-Orange Pecan Muffins
These muffins are so delicious it’s hard to believe they are also nutritious and convenient to boot. You can make the batter ahead of time and refrigerate overnight. Put them in the oven before you shower, and by the time you’re finished, your muffins will be ready to eat
Beef and Barley Soup
2015-10-28 12:21:34
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Ingredients
- 1 1/2 lbs (750 g) beef round steak, trimmed and cut into 1/2″ cubes
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. vegetable oil, divided
- 2 cups finely chopped onion
- 1 cup diced carrots
- 1/2 cup chopped celery
- 1 lb. mushrooms, sliced
- 1 tsp. minced garlic
- 1/4 tsp. dried thyme
- 2 cups beef broth
- 2 cups chicken broth
- 2 cups water
- 1/2 cup pearl or pot barley
- 3 Tbsp. chopped fresh parsley
Instructions
- Sprinkle beef with salt and pepper. Place 1 Tbsp. oil in Dutch oven and brown beef until no longer pink. Set aside. Heat remaining oil in same pot and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add beef and chicken broths with water, barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
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Goji Spiked Quince
Bowl of dried goji berries
Quinces are a fabulous winter fruit that are made for the slow cooker because they demand cooking. Raw, the quince is a tough, fibrous ball. Softened by slow cooking, it turns a beautiful shade of pink and melts in your mouth, releasing a panoply of complex flavors. Serve warm or at room temperature.
Basmati Rice Pudding
The cardamom in this pudding provides an irresistible Indian flavor. I like to serveit at room temperature, but it also works warm or cold and I love having leftovers in the refrigerator for an afternoon snack. This makes a generous serving, so ifyou have enjoyed a substantial meal, you will likely want to reduce the quantity.
