Barley Risotto

Do you remember eating Campbell's Vegetable Beef soup as a child?  It was one of my favorite soups because I loved the little barley.  I came across a barley risotto recipe and just had to try it.

What you will need: 3 tbsp butter, 1/4 cup diced red onion, 1 1/2 cup quick-cooking barley, salt and pepper, one pkg or fresh or one can mushrooms (sliced), 1-2 tsp rosemary, 1/2 + cup white wine, 2 cups chicken broth, 1 cup diced ham steak, 1/2 cup grated Parmesan cheese, parsley

Not sure where the barley is in the grocery store?
Check by the rice or flour

Heat butter in a medium pan. Add the onion and cook until soft. Add the barley, salt and pepper to taste and cook.  Stir occasionally and cook until the barley is lightly toasted.  This will take about four minutes.  Add the mushrooms, rosemary and wine and cook until the mushrooms are soft and the wine is absorbed.  I started with 1/2 wine and added more later.
Add the chicken broth and bring to a simmer.  Cover and reduce to low heat until the barley is tender.  I checked the barley periodically and had to add more liquid because it wasn't as tender as I wanted it.  I didn't want to open another can of chicken broth so I added more wine.  I also added more rosemary to taste.
Once the barley is tender, stir in the ham and Parmesan and parsley.

Delicious meal and you only dirtied one pot!

So can make this dish vegetarian if you use vegetable stock and leave the ham out. Barley is full of protein and fiber so it will fill you up!

Um, um, um good Chicken Salad

I love to buy bone-in chicken breast when they are on sale.  Yesterday I put one in the oven for about an hour at 350.  Typically I get two meals out of one.  Last night I used some of the chicken in the creamy bean dip and tonight I used the rest for chicken salad.
Wesley had a tball game at 5:30 so I knew I would need something quick and easy for dinner.  Last night I also mixed up some Dutch Oven Bread and baked it this morning.  Chicken salad is always better on fresh bread!

What you will need: 1-2 cups cooked chicken (cubed), 2 large spoonfuls of Hellman's Mayo, kosher salt, parsley, basil, 1 stalk celery (minced)

Mix everything together.  Use as much or little mayo as you like.  Use fresh basil; dry is okay.  I mix everything to taste.  Serve on fresh bread with leaf lettuce, tomato, and cucumbers.

So fresh and delicious on a hot summer day.





Creamy Bean Dip

Here is an experiment I tried last night. It was okay, but nothing too exciting. Try and let me know what you would add or change.

What you will need:  1 can black beans, drained and rinsed, 1/3 cup sour cream, 2 tbsp salsa, 1 cup shredded cheddar, cumin, parsley

Mash the beans so most or broken up. Add the rest of the ingredients to the mixture. Spread in a 9x13 pan and bake for 30 minutes at 350.
Serve with chips.

I also added shredded chicken.  I happened to have a baked chicken breast on hand, but you could use canned chicken if you want.  It was a quick and easy dinner.  Serve with rice or wrap in tortillas.

Quinoa

I was first introduced to quinoa about three years ago.  My husband's aunt brought it to a family reunion.  Quinoa is a grain.  Here is a bit of information from our friend Wikipedia. http://en.wikipedia.org/wiki/Quinoa
Three years ago I tried to find and had to go to a nutrition/health food store.  Last week I picked up a big bag at Target for $8. It is a little expensive, but it provides good fiber and protein which is important for our bodies.

Here are two recipes I've tried that call for quinoa. I like them both, especially the salad.

Quinoa en Salpicon by Felipe Rojas-Lombardi

What you will need: 1/4 cup lime juice, 1/4 tsp white pepper, 1 jalapeno, seeded and minced, 1 tbsp kosher salt, 1/2 cup olive oil, 3 cups quinoa, rinsed and drained, 1 cucumber, peeled, seeded, and chopped, 1 cup tomato, seeded and diced, 1/2 cup scallions, 1/2 c Italian parsley, chopped, 1/3 cup mint, chopped

Whisk together lime juice, white pepper, jalapeno, and salt.  Slowly whisk in the olive oil.  Bring 2 quarts of water and quinoa to a boil, then reduce to a simmer for 10 minutes.  Drain and let cool.  Toss the remaining ingredients together with the cooled quinoa. Then drizzle the dressing over the top and toss to combine.

Note: I reduced the quinoa to 2 cups and the olive oil to 1/3 cup.


Roasted Corn and Quinoa by Mark Bittman

What you will need:  olive oil, 1 bag frozen corn (thawed), 3/4 cup quinoa, 1 1/2 cup chicken broth




Corn with the quinoa before cooking time.


Heat oil and add the corn. Sprinkle with salt and pepper. Cook for about 10 minutes until the corn starts to brown.  Add the quinoa and stir. When the grains start popping and toasting, add the chicken broth.  Bring to a boil. Stir one last time, cover and reduce to a low heat.  Cook, undisturbed, for 15 minutes.  Test the doneness of quinoa; if it needs more time, make sure there is a little liquid on the bottom of the pan.  Before serving stir in parsley, cilantro, or chives.




Corn and quinoa after cooking.


Note: I made this the night after I did the Spicy Dr. Pepper pork. We had leftover pork so we served this dish up with some shredded pork on tortilla shells. Very yummy.  Of course, once corn is being harvested here in Iowa I will use it fresh off the cob;)

Served on a tortilla with shredded pork and all the fixin's