Barley and Greens Gumbo

Here is a quick recipe before the weekend starts.

I saw this in a recent issue of Everyday with Rachael Ray magazine. It was in the Dinners for less than 10 dollars section and had lots of dark greens, including swiss chard and spinach, so I knew it would be a quick weeknight meal for us. It has a little bit of flour cooked into the sauteed veggies, which thickens the whole dish and gives it a risotto-like texture.

I changed the recipe quite a bit, because I couldn't find escarole anywhere and had quick cooking barley on hand. It was fast and easy and very filling. Mine turned kinda reddish/pink because I used red chard, but it was still delicious.

My younger brother is here visiting with us for a couple of days and I am grateful it is going to be such a beautiful weekend.

Have a great one everybody!

Barley and Greens Gumbo adapted from Everyday with Rachael Ray Magazine
1 1/2 Tablespoons canola oil
2 ribs celery, finely chopped
1 onion, chopped
1/2 green bell pepper, chopped
salt and pepper
3 Tablespoons flour
1 bunch swiss chard, stems and leaves chopped and separated
2 cups vegetable stock
1 cup quick cooking barley
10 oz baby spinach
1/3 cup chopped fresh Italian parsley

1. In a dutch oven or large pot, heat the oil over medium-high heat. Add the celery, onion, and green pepper and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper.

2. Add the flour and cook, stirring often, about 5 minutes. Add the swiss chard stems and cook for 1 minute. Stir in the barley, vegetable stock and 1 cup water; bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 10-12 minutes.

3. Working in batches, add the swiss chard, spinach and parsley, stirring the greens until wilted between each addition. Season with salt and pepper.

Cooking Light Virtual Supper Club- New Year, New Food

For this month's Cooking Light Virtual Supper Club, I was given the opportunity to pick the theme. I love trying new foods, so I thought that a great theme for the beginning of a new year would be- New Year, New Food.

Each member of our Supper Club chose a CL recipe that included an ingredient/food that they had never tried before. I was thinking about what food I wanted to try and noticed that there were fresh chestnuts available at my grocery store. I have absolutely no idea what chestnuts are used for and I had never tried them. My only reference for this food was the line "Chestnuts roasting on an open fire", from The Christmas Song.

I wasn't sure if they were really an actual nut, or just happened to have "nut" at the end of their name. (turns out they are an actual nut)
Then I was browsing around the Trader Joe's that just opened recently in my area and saw a package of chestnuts that were already peeled and cooked. The recipe I picked- Farro Minestrone with Brussels Sprouts, Butternut Squash and Chestnuts called for bottled chestnuts and I figured this find at TJ's was as close as I was going to get to the product I needed.
I also have never tried Farro, but I couldn't find it anywhere, so I used barley instead.

This minestrone was absolutely amazing. The chestnuts were a great addition to this soup. They have a really interesting flavor and texture that blended in with the other flavors magically.
I know the ingredients sounds kind of strange, but I was blown away by how well all the different ingredients went together. I think the pancetta really added a great deal of flavor to the base of the soup. (Thank you Trader Joe's for carrying chopped pancetta, that is ready to use!).

I didn't want the tomatoes to be cooked, so I just stirred them into our individual bowls, leaving them out of certain family member's, who think that tomatoes are deadly.

I was really impressed with this soup. It was so flavorful, so healthy and so delicious.

Here are the new foods that the other members of our Supper Club tried for the first time this month. Jamie tried a recipe using fontina cheese, Sandi picked a roesti casserole (I've had my eye on that dish for awhile now), Val chose quinoa, and Helene wanted to make a flan for the first time- she was unable to participate this month, but we am still including the link to the recipe she was going to try.

Here is how the menu turned out-

Mary Ann -Farro Minestrone with Brussels Sprouts, Butternut Squash, and Chestnuts

Jamie - Onion and Fontina Beer Batter Bread

Sandi - Roesti Casserole with Baked Eggs

Val - Quinoa with Roasted Garlic, Tomatoes, and Spinach

Helene - Vanilla Caramel Flan

I hope this has inspired you to try some new ingredients or foods this year. I certainly will be!

Recipe for Farro Minestrone with Brussels Sprouts, Butternut Squash and Chestnuts
* I used quick cooking barley instead of farro
* I subbed chicken broth for the wine
* I stirred the cherry tomatoes in at the end, after the minestrone was off the heat

Barley and Black Bean Salad

I found this recipe when I was searching for a nice side dish or salad to take to a family reunion potluck lunch.

I loved that this salad used barley as the base.
It was quick to make and easy to transport. A great side dish.
I thought the barley went really well with the black beans, as well as the other flavors that were going on in the salad.
This salad tasted great chilled, but it would also be really good when served at room temperature.


Recipe for Barley and Black Bean Salad

Barley Risotto with Asparagus and Parmesan

For some reason it just felt wrong to make risotto over the summer.
Too hot + lots of stirring (you don't really have to stir constantly) = too much time inside by the stove.

I found this risotto recipe over the summer when I was flipping through some of my mother-in-law's old magazines.
As soon as we had a cooler day, this risotto found itself on the menu.

The thing I love most about risotto is that you can use almost any grain you want. You don't have to use rice. This makes risotto seem a little bit healthier to me, when you can use a whole grain. And I love risotto because it is delicious, obviously.

I have made risotto with barley before, well actually twice- Barley Risotto with Kale and a Three Grain Risotto- which combines arborio rice, instant barley, and quinoa and coincidentally, has asparagus to go along with it.

This was fabulous. My husband asked me if I had taken a picture of it when he was sitting at the table eating. I asked him why he was so worried about it and he said "this is good!"

So, there you have it. The man who loves McDonalds with a passion, loves barley risotto too.

*notes- whenever a risotto recipe calls for wine, I just sub an equal amount of chicken broth for the wine.
I used instant barley for this risotto.

Recipe for Barley Risotto with Asparagus and Parmesan

One Year Ago-Nectarine and Peach Dimply Cake

Three-Grain Risotto with Asparagus Spears

Okay- I confess. I am obsessed with risotto. You probably already know this if you ever look at my blog. I have tried it with all types of grains, vegetables, seasonings, spices and everytime I love it.
This Cooking Light recipe uses arborio rice, quinoa, and instant barley. A nice combination of grains. I love all of those grains and I was excited to see how a combination of the three would turn out.
I also really like asparagus, as do my kids and it was perfect with this risotto.
This recipe was a little bit creamier than some of the others that I have tried-I think because of the milk and cheese that is added near the end, but the extra creaminess was very delicious.
I ordered risotto at a restaurant recently and was very disappointed by the taste. It was practically soup. Does anyone have any recommendations of a good place to order risotto? Even if you do, I will probably just keep making it at home. I tend to think you can make almost anything at home that will be just as good or better than eating out. But that is just me.

Three-Grain Risotto with Asparagus Spears from Cooking Light

1/8 teaspoon saffron threads, crushed (I omitted this)

1 (14-ounce) can fat-free, less-sodium chicken broth

1 tablespoon olive oil

1/4 cup finely chopped shallots (about 2 medium)

1/2 cup uncooked Arborio or other short-grain rice

1/2 cup uncooked quick-cooking barley

1/4 cup uncooked quinoa

1/2 cup dry white wine ( I used chicken broth)

1 cup water

1 cup (4 ounces) shredded part-skim mozzarella cheese

2/3 cup 1% low-fat milk

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

12 asparagus spears, steamed

1 tablespoon pine nuts, toasted

Bring saffron and broth to a simmer in a small saucepan (do not boil).

Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes.

Add wine; cook 2 minutes or until liquid is nearly absorbed. Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.

Up Next- Craving Ellie- Salmon and Lentils and Barefoot Bloggers- Chinese Chicken Salad

Zucchini- Cranberry Muffins and Greek Barley and Tofu Salad

Thanks for all the well wishes. I am feeling much better- I hope the flu never comes back! Now on to the food.

When Mary, The Food Librarian, left me a little note on her blog (she knew I had all the frozen cranberries) on her post about these Cranberry-Zucchini Muffins- I quickly wrote them into my schedule. They are so good! I made a couple of changes, like using half whole wheat flour and subbing unsweetened applesauce for the oil. And when I was searching in the freezer for my cranberries, I discovered another bag of them! Yeah! The recipe comes from Martha Stewart. Hopefully you have some frozen cranberries hiding in your freezer!

The Barley recipe came about when I was looking for a quick and healthy lunch that I could make with what I had on hand in the fridge and the pantry. I had never tried barley and tofu together, but I thought it sounded good, so I went ahead with my experiment.
I decided to saute the tofu with some Greek Seasoning (I love it!), to get a crunchy edge on the tofu. I took the other components and mixed the salad together and there you have it- a healthy, fast, lunch! It was really good and my little girls gobbled it up (even the tofu)!

Greek Barley and Tofu Salad by Mary Ann
1 cup instant barley

1/2 cucumber, peeled, seeded and chopped

14 oz pkg. extra firm tofu, drained and cubed

1/2 cup roasted red peppers, chopped

1- 15 oz. can garbanzo beans, drained and rinsed

1/4 cup feta cheese, crumbled

Greek Seasoning

juice of 1 lemon

Cook the barley according to pkg directions. While the barley is cooking, heat 1 Tbls canola oil in an electric skillet. Add tofu to skillet and season with Greek Seasoning. Cook tofu until golden on all sides, 5-8 minutes. Remove tofu to a separate bowl.

When barley is cooked, transfer to a large bowl. Add cooked tofu, roasted red peppers, garbanzo

beans, and cucumber. Stir to combine. Add lemon juice and stir again.

Sprinkle with feta cheese and season to taste with more greek seasoning or salt and pepper.

Zucchini-Cranberry Muffins from Martha Stewart

Dry:

1 3/4 c flour (I used half whole wheat)

1/2 t baking powder

1/2 t baking soda

1/2 t cinnamon

1/4 t salt

Wet:

2 eggs

1 c sugar

1/2 c vegetable oil (I used unsweetened applesauce)

1/2 t vanilla

1 c finely shredded zucchini

Combine dry and wet then add 1/2 cup whole cranberries. (The Food Librarian quartered her cranberries)

As with all muffins, don't overmix.

Bake them at 375 degrees F for 25-30 minutes.

Coming on Monday-Hummus

Walnut-Crusted Tilapia and Barley Pilaf

My family loves fish, especially tilapia. I saw this healthy recipe in Family Circle magazine and wanted to try it. I love recipes where the fish is coated in nuts and this one topped it off by adding one of my favorite foods-dark greens. The recipe called for Swiss Chard, but it was too expensive, so I substituted Kale. Funny side note- My hubby guessed what greens we were having! I couldn't believe that he correctly identified kale!
This fish was amazing. I was surprise at how much flavor the quick brushing of dijon mustard/fat-free mayo gave this fish, along with the dried basil and walnuts. It was really delicious. We used Tilapia loin filets from Costco, which are thicker then the typical fish filet. I think that added to the tastiness of the fish. I am so glad my kids love fish.
The barley pilaf is a recipe I remember my mom making when I was growing up. I reduced the amount of butter and it brought back some fun memories of being a kid. You can also add cooked chicken to the barley pilaf and turn it into a main dish.
You have got to try this fish- it was really, really good!

Walnut-Crusted Tilapia adapted from Family Circle Magazine
4 servings
Prep: 15 minutes Bake: 15 minutes Cook: 11 minutes
Ingredients
3/4 cup chopped walnuts
1 tablespoon fat-free mayonnaise
1 tablespoon Dijon mustard
4 tilapia filets (about 6 ounces each) (I used Tilapia Loin, from Costco)
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, chopped
2 bunches kale, stems removed and leaves cut into 1-inch pieces
Directions
1. Heat oven to 425°F. Coat a baking sheet with nonstick cooking spray.
2. Stir together mayonnaise and 1 tablespoon of the mustard. Finely chop walnuts. Brush tilapia with mustard mixture, then sprinkle with 1/2 teaspoon basil and 1/8 teaspoon each salt and pepper. Press 2 tablespoons chopped walnuts onto one side of each fillet.
3. Place tilapia, walnut-side up, on baking sheet; bake at 425°F for 15 minutes or until fish flakes easily.
4. Heat oil in a large skillet over medium-high heat. Add onion; cook 4 minutes. Stir kale and season with salt and pepper. Saute for a few minutes and then cover and cook, until tender, about 6-8 minutes.

Barley Pilaf
1 1/3 cup regular barley
1 cup shredded carrot
4 oz. sliced mushroom
1 onion, chopped
4 cups chicken broth
2 Tbls unsalted butter

Melt butter in a large Dutch oven or heavy-bottomed pot. Add onion and saute until tender, about 5 minutes. Add barley, mushrooms, and shredded carrots, and cook for 2-3 minutes.
Add chicken broth and bring mixture to a boil. Reduce heat to a simmer and Cover. Cook for 45 minutes or until barley is tender and liquid is absorbed, stirring occasionally. Season with salt and pepper.

Coming Tomorrow- Cheesecake Bars, 2 ways

Bacon Barley Risotto with Kale

I am sure this happens to everyone. You see a picture or read a recipe and think to yourself " I have to make this right now, today." That is what happened when I saw this ARTICLE in the local newspaper. I am in love with risotto, and also happen to love barley (you might be asking yourself, is there anything I don't love?), plus if you add dark greens and red peppers, man- I am in.

I was going grocery shopping that morning, so I just added a couple of things to my list and made this for lunch.

Have I mentioned how much I love dark greens? They might be my favorite thing, well, besides everything else that is my favorite.

I used real bacon, but reduced it to one piece with the fat removed, because I don't really think you need all that extra grease- a little goes a long way for me.

I also used a little less goat cheese than it called for and 2 bunches of kale. You can always use extra dark, leafy greens, right?

If you don't love the flavor of goat cheese, you might want to reduce it a little more or omit it.

We loved it. The leftovers were delicious too.

And I am so excited for tomorrow's Tuesday's with Dorie post - I got to choose the recipe!

BACON BARLEY RISOTTO WITH KALE from the Associated Press by J.M. Hirsch
Start to finish: 30 minutes
Servings: 6
5 strips bacon, finely chopped (I used 1 strip)
1 large yellow onion, diced
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
11-ounce box quick barley
4 cups (1 quart) chicken broth, divided (I used chicken stock)
2 tablespoons olive oil
2 red bell peppers, cored, seeded and cut into thin strips
1 bunch kale, tough stalks discarded, coarsely chopped
Salt and ground black pepper, to taste
4-ounce log goat cheese, crumbled (I used 2-3 ozs)
Arrange several layers of paper towels in a plate, then set near the stove.
In a large deep skillet over medium-high heat, cook the bacon until crisp, about 6 to 7 minutes. Use a slotted spoon to transfer the bacon to the paper towels. Leave the rendered bacon fat in the skillet.
Return the skillet to medium-high heat. Add the onion, garlic and red pepper flakes. Saute until the onion just begins to soften, about 4 minutes.
Add the barley and cook, stirring constantly, for 2 minutes. Add 1 cup of the chicken broth and cook, stirring frequently, until the liquid is absorbed, about 4 minutes.
Repeat this process with the remaining 3 cups of broth, adding 1 cup at a time and cooking, stirring often, until absorbed. When the final cup is nearly absorbed, remove the pan from the heat, cover and set aside.
In a second large skillet over medium-high, heat the olive oil. Add the bell peppers and saute until just soft and lightly browned, about 5 minutes.
Add the kale and bacon, then saute until the kale just wilts, about 4 minutes. Season with salt and pepper. Transfer the kale mixture to a serving platter, or divide it between 6 serving plates.
Uncover the barley and stir in the goat cheese. If needed, season with salt and pepper. Mound the barley risotto over the kale mixture. Serve immediately.

Coming Tomorrow- MY Pick for Tuesday's With Dorie- Fresh Berry Cake!

Happy Halloween!! Bakerella's Cake Pops, Chicken Barley Chili and Mixed Bean Chili with Tofu

I had so many Halloween treat ideas, but the one I kept coming back to is Cake Pops. Of course I saw them when Bakerella first came up with the idea and they have been popping up (sorry for the pun) everywhere. I made 2 kinds- Chocolate Cake Pops and Pumpkin/Spice Cake Pops. I don't like to use cake mix very often (I just like making cake from scratch, it is fun!), so I did these from scratch, but you can use a cake mix in a jiffy.
The link for the chocolate cake recipe and cream cheese frosting can be found HERE from Bakerella's appearance on the Martha Stewart show and the Pumpkin Cake recipe can be found HERE courtesy of The Recipe Girl. I used Orange and White Candy Melts to coat them and sprinkles.

Now on to my 2 favorite chilis. They are both super simple. The first one has chicken and barley and I found it on the back of the quick barley box. I have made it multiple times and we love it. I feel good about the whole grains in there too. The second chili has tofu. If you haven't noticed by now, I love tofu. This chili is spicy and really easy. I top both of them with greek yogurt, but you could use sour cream instead.

Happy Halloween Everybody!

Chicken Barley Chili from the back of the Quaker Quick Barley Box

1 14.5-oz can diced tomatoes, undrained

1 16-oz jar salsa (I used Pace Mild)

1 14.5-oz can chicken broth

1 cup QUAKER Quick Barley

3 cups water

1 Tbls Chili powder

1 tsp cumin (I used more)

1 15-oz can black beans, drained and rinsed

1 15-oz can corn or mexicornm undrained

3 cups cooked chicken breast, cut in bite-size pieces

shredded cheese

sour cream or greek yogurt

In 6-quart saucepan, combine first 7 ingredients. Over high heat, bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add beans, corn, and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for 5 more minutes or until barley is tender.

Top with shredded cheese or sour cream/greek yogurt, if desired.

Mixed Bean Chili with Tofu adapted from Cooking Light

7 ounces firm tofu, drained and crumbled (about 1 cup) I cubed mine

1 1/2 teaspoons ground cumin, divided

1 1/2 tablespoons low-sodium soy sauce

2 teaspoons canola oil

1 1/2 cups chopped onion

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

1 1/2 tablespoons tomato paste

1 1/2 tablespoons chili powder

1 teaspoon minced drained canned chipotle chile in adobo sauce

1/2 teaspoon black pepper

1/4 teaspoon salt

2 garlic cloves, minced

1 1/2 cups water

1 (15-ounce) can black beans

1 (15-ounce) can red kidney beans

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1/2 teaspoon cider vinegar

1/4 cup chopped fresh cilantro

1/4 cup greek yogurt or sour cream

Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.
Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.

Up next- Polenta Rounds with Turkey Sausage and Vegetables in Marinara