Mushroom Barley Soup, 2 ways

Fall - soup in my house!!  Which one to make?????  Depends on what I will be doing in the morning at home, and when I arrive at CZA!!!!  Either way, both recipes are good!  Enjoy!

Mushroom Barley Soup for Stove

(From Epicurious Magazine)

Ingredients:1/2 stick butter
1 pound mushrooms, cut into 1/2-inch pieces
2 large carrots, chopped
2 large celery stalks, chopped
1 onion, chopped
1/2 cup pearl barley, rinsed
2 tablespoons all purpose flour
8 cups canned vegetable or beef broth
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed

Procedure:
Melt butter in heavy large Dutch oven over medium-high heat.


Add mushrooms, carrots, celery, onion and barley.


Sauté until vegetables begin to brown, about 20 minutes.

Add flour to pot and stir 5 minutes.


Gradually mix in broth.

Bring soup to boil, stirring frequently.

Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes.

Mix in parsley and dill. Season to taste with salt and pepper.

Mushroom Barley Soup for Pressure Cooker

Ingredients:
1 tablespoon unsalted butter

1 medium onion, chopped

about 1 cup - 2 medium carrots, peeled and cut into ¼- inch dice, or sliced 1/4" thin 

3 cloves garlic, smashed 

16 ounces mushrooms, sliced - you can use an egg slicer to speed this up

1/2 teaspoon kosher salt 

1/2 teaspoon fresh thyme, chopped (or a good 1/4 t, dried)

1/3 cup sherry 

3/4 cup pearl barley
1 bay leaf 

5-6 cups chicken broth (or beef)

1/2 teaspoon fresh ground pepper 

2 tablespoons chopped fresh parsley (about 5 sprigs)

Procedure:

Place the butter into the cooking pot of the Pressure Cooker. 

Select sauté - when butter begins to sizzle, stir the chopped onions into the pot and sauté for about a minute or 2, until onions start getting soft. 

Stir in the carrots and sauté vegetables for about 4 minutes, stirring occasionally, until vegetables are soft and lightly golden. 

Stir in garlic, sliced mushrooms, salt, and thyme. Sauté until mushrooms release most of their moisture and the garlic becomes aromatic, about 5 minutes. 

Add sherry to the pot and cook until liquid is evaporated. 

Add barley, bay leaf and 5 c chicken broth to the pot. 

Lock lid into place. Select High Pressure. Set timer to 10 minutes. 

Use the Natural Release Method to release all pressure. 

Remove and discard bay leaf. Stir in pepper.  Add more broth if mixture is too thick for your taste.

Adjust seasoning to taste. Stir in chopped parsley. 

For an extra kick, stir in 2 additional tablespoons of sherry.

This week's recipe detective is Julie S, with an assist from Dawn:

                                                                                                                      

Slow Cooker Chicken Enchilada Quinoa

For the next few weeks, I am going to have to rely on the slow cooker for Monday night dinners while I puppy sit (Yeah, I know! Poor me!!!!)  I'm currently enjoying being on a quinoa and farro kick.  Good ol' pasta and rice were getting boring - it's fun to try out "new" grains that are thousands of years old!!!  You can crank the heat up or down on this one by the number of peppers you use, or if you don't like spicy food, leave them out entirely.  I'm going to leave them out at the farm and serve them on the side for people to stir in if they want them.  

***Remember - when handling hot peppers - wear disposable gloves, especially when handling the seeds and the inside ribs of the peppers.  Do NOT touch your face while handling those peppers, especially around your eyes - believe me, you only do it once and you'll understand.

Slow Cooker Chicken Enchilada Quinoa

from Bobbi's Kozy Kitchen

Ingredients:
1 pound ground chicken
1 1/2 cups uncooked  quinoa, rinsed*
1 can (15-ounce) black beans, drained and rinsed
1 cup frozen corn
1 can (15-ounce) diced fire roasted tomatoes
2 cloves garlic, minced
1 medium onion, chopped
1 or 2 jalapeno peppers, finely chopped (depending o the heat level you want)
1 cup water
1 can (10-ounces) enchilada sauce
2 tablespoons Mexican chili powder
1 tablespoon cumin
2 teaspoons ground coriander

S/P

1 cup shredded Mexican blend cheese
3 green onions, chopped
1/4 cup fresh cilantro, chopped

Procedure:

Cook the ground chicken in a skillet until no longer pink and place in slow cooker.

Add everything except the last 3 ingredients and stir to combine. 

Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.

Remove the lid and stir. Adjust seasoning, if necessary. 

Stir in the half the cheese and sprinkle the other half on top. 

Replace the lid and let the cheese melt. Top with the chopped green onions and cilantro.

*Quinoa seeds sometimes have a coating of bitter-tasting chemicals called saponins, that make the seeds not tasty to birds and other seed-eaters. Put the seeds in a mesh strainer and rinse the seeds throughly, just in case.  video - Rinsing Quinoa



And for today's lesson in nutrition, class:

Quinoa:  

• originated in the Andean region of Peru, Bolivia, Ecuador and Colombia
• was domesticated 3,000 to 4,000 years ago
• is a "pseudocereal" similar to buckwheat and amaranth
• nutrient composition is favorable compared with common cereals
• contains essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron

This week's recipe detectives:

Kim Johnson-OK  

with an assist from

Blue Penguin and Jody from MD

            

Bacon Ranch Chicken Pasta

I was going to bring down a pot of chili and some cornbread for my Friday night special this week. But my ankle is throbbing tonight and I need something I can throw together FAST, so:

Bacon Ranch Chicken Pasta

Ingredients:

1 (12 ounce) box penne or spiral pasta
2 tablespoons butter
2 tablespoons flour
2 cloves garlic, minced
½ teaspoon crushed red pepper (optional)
1-1/2 cups cream or half and half
1 cup chicken broth
½ package ranch salad dressing and seasoning mix
½ cup parmesan, shredded
2 cooked boneless, skinless chicken breasts, shredded - I'm grabbing pre-cooked
8 slices bacon, cooked and crumbled - again, pre-cooked!!
1 (12 ounce) package frozen peas, thawed
½ teaspoon black pepper (or to taste)
1 cup shredded Mozzarella

Procedure:

Preheat oven to 350 degrees F. 

Spray 9x13 baking dish with cooking spray.

Cook pasta according to package directions. Rinse and drain. Set aside.

Melt butter in a large saucepan over low heat. Add minced garlic and crushed red pepper, if desired. Add the flour and stir in with the butter.  Let is bubble for a minute, stirring.

Whisk in the cream and chicken broth and continue stirring until thickened. 

Stir in half a package of the ranch salad dressing and seasoning mix. 

Remove from heat and stir in parmesan cheese.

Place pasta in bottom of 9x13 baking dish. Top with chicken, bacon, and peas. 

Pour sauce over the top. 

Sprinkle mozzarella cheese over the top.

Bake in a preheated oven for 30 minutes or until heated through and cheese is melted.

File this under : 

"I'm Not Lazy but When my Ankle Hurts and I Can't Stand in One Place for Long, Make This"

1. 
   

From Flavor Mosaic

Slow Cooker Beef Burgundy

I have an incredible beef burgundy recipe from my mom that involves all kind of work, at least four kinds of booze, and baking in a Dutch oven for hours.  It is truly unbelievable - four-star restaurant quality.  But it IS work.  So I've found some shortcuts when I'm craving a TASTE but am not willing to spend the TIME. (And I serve the boeuf bourguignon on really special occasions.)

Easy Crock Pot Beef Burgundy 

Ingredients:
1/4 cup flour
2 tablespoons cornstarch, divided
1 teaspoon steak seasoning
2 pounds cubed beef for stew
4-5 tablespoons olive oil
1 medium onion
1 cup Burgundy {or red} wine
2 tablespoons minced garlic {or mince two garlic cloves}
4 ounces sliced baby Portabello mushrooms
1 tsp salt
3 bay leaves
1 cup beef broth
1/4 cup warm water
1 – 2 tablespoons chopped parsley {optional}

Procedure:
Combine flour, 1 tablespoon cornstarch and steak seasoning in a ziploc bag and shake to mix.

Add stew meat to the bag and seal - Shake to coat and set aside.

Add the olive oil to a large skillet over medium high heat.

Once the oil is hot, add the beef mixture and cook 5-6 minutes, turning often to brown meat on all sides. Don't try to crowd the beef - you want a good sear.

While the beef is browning, peel and slice the onion in half and chop into 1/2-inch pieces.

Add the onion and the wine to the pan and cook for 2 minutes.

Stir in garlic, mushrooms, bay leaves, and beef broth, and bring to a boil.

While that comes to a boil, add 1 tablespoon cornstarch and the warm water to a small bowl and stir until dissolved.

Pour the cornstarch mixture into meat and stir for 1-2 minutes.  (You can do all this the night before, refrigerate and then put it in the crock to cook the next morning.  Don't refrigerate the crock and then put it in the cooker - it will crack!!)

Remove from heat and pour the stew into the crock pot.

Cook on LOW for 8 hours or on HIGH for 4 hours.

Discard bay leaves before serving and add salt & pepper to taste.

Garnish with chopped parsley if desired.

Preparation time: 10 – 15 minutes

Cooking time: 4-8 hours, depending on temperature

Number of servings: 6

Source:  A Little Clarification

Slow Cooker Loaded Potato Soup

Something about the weather turning colder turns me into a BEAR - I just want to stock up on calories and hibernate!!!  This a great soup for fall or winter, especially with some good peasant bread.

Slow Cooker Loaded Potato Soup

Ingredients:
3 to 3 1/2 lbs russet potatoes, peeled and diced small (about 7 medium potatoes)
1 medium yellow onion, finely diced
3 (14.5 oz) cans low-sodium chicken broth
1 cup evaporated milk
Salt and freshly ground black pepper, to taste
1/3 cup butter
1/3 cup all-purpose flour
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese (6 oz)
9 oz bacon, cooked and diced or crumbled
4 green onions, diced



Procedure: 

To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover and cook on HIGH heat for 4 hours or LOW heat for 8 hours (check to be sure potatoes are done - I cut my potatoes really small).

Set aside 2 cups liquid from soup mixture in crock pot.

In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour in the 2 cups liquid you set aside into the butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree - depends how to like the texture of your soup - I like to remove half from the crock and puree what's inside the crock, then stir the non-pureed back in.

Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat to warm, stir in sour cream (don't ever boil sour cream - it will curdle).

Serve warm topped with cheese, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings).

Recipe Source: Cooking Classy

Sweet and Savory Meatballs

My mom started making these back in the 50s.  I've served them with little meatballs as "cocktail" nibbles and with larger meatballs as dinner.  Kids, in particular, really like these.  (This is a good recipe for the babysitter when s/he is also expected to put dinner together for the kids!!!)

Sweet and Savory Meatballs

Ingredients:

1 bag frozen meatballs
1 12 oz jar grape jelly
1 12 oz bottle barbecue sauce

Procedure:

Dump ingredients into slow cooker and heat on low for 3-4 hours.

Good over rice.

Slow Cooker TexMex Chicken

Fast and kid-friendly Mexican! Use mild salsa if you have little ones (you can jack yours up on your plate with some jalapenos or hot salsa) and increase the heat for us older kids.  A bag of frozen pepper strips saves prep time.

Slow Cooker TexMex Chicken

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips 
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup shredded cheddar cheese
Optional- crushed tortilla chips and sour cream to top


Procedure:
Toss chicken with seasoning and flour in slow cooker.

Stir in all remaining ingredients except the shredded cheese; cover.

Cook on low for 6-8 hours or high for 3-4 hours.

Stir just before serving. Serve over rice. Top each serving with shredded cheese, crushed tortilla chips and a dollop of sour cream.

Sausage and Tortellini Soup

Fall.  Soup.  Italian.  Easy.  I'm in!!!  This one is scary-easy and so good!!!  Splurge on some garlic bread.  And a couple of cannolis, if you can find them.

Sausage and Tortellini Soup

Ingredients:
1 lb. mild Italian sausage 
1 bag frozen green beans
1 can petite diced tomatoes
1 medium onion, diced
1 Tbsp Italian seasoning
1 32 oz. chicken stock
1 9 oz refrigerator Cheese Tortellini
fresh, shredded Parmesan Cheese

Procedure:

Crumble sausage and place in slow cooker. *(no casings)
Add tomatoes, diced onions, frozen green beans and seasoning.
Cook on high for 4 hours.
Add chicken stock and cook on high for 1 hour.
Add cheese tortellini and cook for an additional 1/2 hour.
Serve topped with fresh shredded Parmesan cheese.


Yield: About 6 servings

Three Risottos!!!!

How did I NOT know about risotto until I was 50???  Where WAS I?  Why was this kept from me???  Once you learn to make a basic risotto, fast, yummy food is right there in your grasp!  SO let's start with basic and move out from there:

Parmesan Cheese Risotto

Serves 4

Ingredients:
2 t chives, chopped
2 cloves garlic
1 small onion, diced
28 oz chicken or vegetable broth - heated
1/2 pound arborio rice (it has to be arborio)
S/P
2 t olive oil
2 t butter
1/2 heavy cream
1 c freshly grated Parmesan cheese

Procedure:
Heat the oil and butter over med-low heat (yup, medium low - this one cooks SLOWLY)

Add the garlic and onion and saute until the onion is translucent

Dump in the rice and stir until the grains are coated

Add a cup of broth and keep sirring gently until the rice has absorbed the liquid.

Add another cup and keep stirring

Do it again

Add the last helf cup and keep stirring  (the whole process takes about 20 minutes - you'll have a nice creamy looking rice at the end.  You may need to add a little more broth if the rice has a hard "bite" to it.  It should be puffy, but still al dente - not mushy!!!

Add the cream.  Keep stirring for a minute while the cream heats.

Add the cheese.

Keep stirring.

Add some black pepper, salt to taste and add the chives.

Serve with a glass of white wine.  Oh, yum!!

Tomato, Arugala and Mozzarella Risotto

Ingredients:
1 cup arborio rice
2 Tbsp olive oil
3 shallots, chopped
½ cup dry white wine
3 cups hot vegetable stock (plus 1 just in case)
2 Tbsp cold butter
2 cups arugula, washed and dried
1 cup little vine tomatoes (or cherry tomatoes), quartered
¾ cup fresh mozzarella, diced
Parmigiano Reggiano to serve
Salt to taste


Same procedure:
Saute the shallots in the olive oil over med heat

Once the shallots are translucent, add the arborio rice and fry it so all the grains get coated in the fat.
Reduce the heat to medium-low.

Add the white wine and cook until it evaporates completely.

Add the first cup of vegetable stock and cook, stirring occasionally (and gently) until it is absorbed by the rice.

Repeat the process with the other 2 cups of stock, one at a time. If at the end, you think your rice is still too hard, add 1/2 - 1 more cup of stock and cook until it's al dente.

Turn the heat off and add the butter, stirring vigorously but being careful to not break the grains.

Once the butter has been added and stirred, add the tomatoes and the arugula and stir until everything is incorporated.

Add the fresh mozzarella and stir gently.

Taste to check seasoning and add salt if necessary.

Serve immediately, with freshly grated Parmigiano Reggiano.

Mushroom, Onion, and Bacon Risotto

Ingredients:2 tablespoons olive oil
1/2 cup chopped onion
5 slices bacon chopped
6 ounces baby bella mushroom sliced thin
1/4 teaspoon salt
2/3 cup Marsala wine
1 1/2 cups arborio rice
5 1/2 cups chicken broth, heated
1 1/2 ounces gratedparmesan or romano cheese
2 tablespoons butter
salt and pepper

Same Procedure:

Heat a large skillet over medium heat with oil. Add onion and bacon and cook until bacon is almost crisp and onion is tender (about 5-6 minutes)

Stir in mushrooms and 1/4 tsp salt and cook for 5 minutes until mushrooms are tender.

Add 1/2 of the wine and stir until liquid is absorbed (about 3-4 minutes)

Add rice and stir until rice is light brown (about 4-5 minutes) then stir in remaining wine stirring until all liquid is absorbed

Add 1 cup of hot broth to rice mixture; stirring constantly until liquid is completely absorbed.

Keep adding in 1 cup increments until broth is absorbed each time - this process should take about 25 minutes.

Stir in cheese and butter then season will additional salt and pepper to your liking

Zucchini

Lobster

Corn

Chicken and Champagne

Asparagus
Pumpkin

Leek

Pepper and Sausage

Scallop and Lemon

Tomato and Basil.....

hundreds more!!!   Have fun - you're only limted by your imagination!

Chicken Salad with Grapes and Pecans

I love chicken salad - in a sandwich, scooped onto a lettuce leaf, or just a scoop on a plate.  When I occasionally get myself organized (yes, it actually DOES happen) and when I see chicken on sale at the grocer's, I'll poach a ton of chicken in my really big slow cooker overnight, strain the broth and freeze in 1/2 cup portions, shred some of the chicken to use in Mexican dishes, and cube the rest for pot pies and chicken salads.  This is one of my favorite chicken salads - I like all the different textures in this one:

 Chicken, Grape and Pecan Salad

Ingredients:

3 pounds , skinless chicken breasts, well rinsed and patted dry

3 cups of water

1 chicken bouillon cube

1 pound of seedless green grapes ( or red. Whatever.)

1 1/2 cups pecan halves

1 cup diced celery

chopped fresh dill, to taste

1 - 1 1/2 cups sour cream

1 - 1 1/2 cups mayonnaise

Salt and freshly ground pepper, to taste

Salad greens, spinach, or watercress or arugala

Serves 8

1. Preheat oven to 350 degrees.  Arrange the chicken breasts in a single layer in a shallow pan.
2.  Bring the water to a boil and add the bouillon cube.  Stir to dissolve.  Pour enough bouillon in the baking pan to just cover the chicken breasts.  Lay a sheet of cooking parchment or aluminum foil over the chicken to cool in the liquid; then discard the liquid.
3. Shred the chicken into bite-size pieces and place them in a large bowl.  Add the grapes, pecans, celery, and chopped dill, and toss well.
4. In a separate bowl, mix the sour cream and mayonnaise together.
5. Toss this into the chicken salad.  Season with salt and pepper. Cover, and refrigerate for 2 hours.
6. Serve on a bed watercress or other salad green, garnished with dill sprigs.

I served this at a party for friends in little "boats" of endive leaves so it could be picked up and eaten as a finger food appetizer.

I've also done this where I carmelized the pecans by cooking them with sugar and just a little bit of salt in a non-stick pan - keep stirring so the sugar doesn't burn.  You can also just toast the pecans quickly in the oven - watch them as the oil in them will go to a burn very quickly.