Turkey and Barley soup is my variation on another traditional soup with barley, beef and barley soup. This soup is tasty and hearty, and will warm you up until the warm weather soon arrives.
Turkey and Barley Soup
1 pound boneless turkey (mix of dark and light meat), cooked
32 oz. vegetable broth
32 oz. water
1 cup barley
1/2 cup brown rice
4 tablespoons tomato paste
1 teaspoon dried ground thyme
1 teaspoon Italian seasonings
salt and black pepper
1 teaspoon turmeric
1/2 cup dry white wine
1 teaspoon red pepper flakes
1 cup baby spinach, chopped
1/2 cup flat-leaf parsley, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
Saute red pepper flakes, garlic, and 1/2 of the parsley in olive oil. Then, add turkey, and saute for 2 minutes. Next, add wine, Italian seasonings, salt, black pepper, turmeric, thyme, and tomato paste. Mix thoroughly until thickened. Then, add broth and water. Simmer for 20 minutes, then add rice and barley. Cook until the barley and rice are cooked, or about 30 minutes. Finally, add the spinach and remaining parsley, and serve. Enjoy!
Serves approximately 8.
Monday, March 24, 2008
Tuesday, March 18, 2008
Ratatouille Stuffed Omelets
Ratatouille is a traditional French peasant dish that is simple and easy to prepare. Stuffing the ratatouille into an omelet makes a yummy side dish into a main course for breakfast, lunch, or dinner, and also offers a tasty way to eat omelets!
Ratatouille Stuffed Omelets
6 eggs
1 small Japanese eggplant, diced
1 medium zucchini, diced
3 garlic cloves, minced
1/2 onion, chopped
3 Roma tomatoes
1 teaspoon herbs de provence
salt and black pepper
1 tablespoon extra-virgin olive oil
Whisk eggs in a mixing bowl, set aside.
Saute onions in olive oil in a non-stick frying pan. When they begin to simmer and become tender, add the garlic, zucchini, eggplant, pepper, and herbs de provence. When the vegetables are tender, or about 10 minutes, add tomatoes. Cook for an additional 5 minutes, then add salt. Remove the vegetables from the pan, set aside.
Next, pour whisked eggs into the same frying pan, making 3 omelets. When they are cooked, place all 3 into separate plates, stuffing half of the omelet with the vegetables. Then fold in half and serve immediately (add additional salt on top of omelets if desired).
Serves 3.
Ratatouille Stuffed Omelets
6 eggs
1 small Japanese eggplant, diced
1 medium zucchini, diced
3 garlic cloves, minced
1/2 onion, chopped
3 Roma tomatoes
1 teaspoon herbs de provence
salt and black pepper
1 tablespoon extra-virgin olive oil
Whisk eggs in a mixing bowl, set aside.
Saute onions in olive oil in a non-stick frying pan. When they begin to simmer and become tender, add the garlic, zucchini, eggplant, pepper, and herbs de provence. When the vegetables are tender, or about 10 minutes, add tomatoes. Cook for an additional 5 minutes, then add salt. Remove the vegetables from the pan, set aside.
Next, pour whisked eggs into the same frying pan, making 3 omelets. When they are cooked, place all 3 into separate plates, stuffing half of the omelet with the vegetables. Then fold in half and serve immediately (add additional salt on top of omelets if desired).
Serves 3.
Monday, March 17, 2008
Penne in a Creamy Goat Cheese and Herb Sauce
Goat cheese can make a tasty sauce, which is something you may not necessarily think of! Finish it off with arugula and parsley, and you have a delicious and fulfilling meal fast.
Penne in a Creamy Goat Cheese and Herb Sauce
6-8 oz. goat cheese
1 pound penne
5 cloves garlic
5 tablespoons extra-virgin olive oil
1/4 cup parsley, chopped
2 cups baby spinach or arugula, loosely packed, then chopped
salt and black pepper
Cook pasta until al dente. Drain, pour into a large stainless steel mixing bowl.
Meanwhile, in a saucepan, saute garlic and half of the parsley in olive oil until tender. Then, add goat cheese and melt until a creamy sauce is created. Pour sauce into mixing bowl with penne, remaining parsley, chopped spinach, salt, and black pepper. Stir, and serve.
Serves approximately 5.
Penne in a Creamy Goat Cheese and Herb Sauce
6-8 oz. goat cheese
1 pound penne
5 cloves garlic
5 tablespoons extra-virgin olive oil
1/4 cup parsley, chopped
2 cups baby spinach or arugula, loosely packed, then chopped
salt and black pepper
Cook pasta until al dente. Drain, pour into a large stainless steel mixing bowl.
Meanwhile, in a saucepan, saute garlic and half of the parsley in olive oil until tender. Then, add goat cheese and melt until a creamy sauce is created. Pour sauce into mixing bowl with penne, remaining parsley, chopped spinach, salt, and black pepper. Stir, and serve.
Serves approximately 5.
Tuesday, March 11, 2008
Garlicky Cheesy Potatoes
Garlicky Cheesy Potatoes are an amazing side dish to any meal. They especially pair well with meals that have meat as the main dish, such as grilled pork chops, turkey, or chicken. However; they are so versatile and simple, they taste delicious with anything.
Garlicky Cheesy Potatoes
2 pounds Russet potatoes, peeled
1/2 cup heavy cream, more if necessary
2 cups reduced-fat (2% milk) medium cheddar cheese, shredded
salt
1 tablespoon butter
1 tablespoon canola oil
8 cloves garlic, chopped finely
In a covered pot, boil potatoes until thoroughly cooked. When cooked, drain water.
Meanwhile, saute garlic in oil and butter until tender. Turn off heat, and set aside.
Then, mash potatoes with potato masher or an automatic mixer until smooth. Then, transfer to a nonstick pot, and add 1/4 cup cream and garlic/butter/oil mixture. Stir, and add fold in cheddar cheese in small increments (to help prevent clumping), adding the remaining heavy cream. Add salt. Continue to stir until the potatoes are thickened to desired consistency. If necessary, add additional cream throughout the mixing process to keep the potatoes more moist.
Serves approximately 3.
Garlicky Cheesy Potatoes
2 pounds Russet potatoes, peeled
1/2 cup heavy cream, more if necessary
2 cups reduced-fat (2% milk) medium cheddar cheese, shredded
salt
1 tablespoon butter
1 tablespoon canola oil
8 cloves garlic, chopped finely
In a covered pot, boil potatoes until thoroughly cooked. When cooked, drain water.
Meanwhile, saute garlic in oil and butter until tender. Turn off heat, and set aside.
Then, mash potatoes with potato masher or an automatic mixer until smooth. Then, transfer to a nonstick pot, and add 1/4 cup cream and garlic/butter/oil mixture. Stir, and add fold in cheddar cheese in small increments (to help prevent clumping), adding the remaining heavy cream. Add salt. Continue to stir until the potatoes are thickened to desired consistency. If necessary, add additional cream throughout the mixing process to keep the potatoes more moist.
Serves approximately 3.
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