Pearl Barley Stir Fry

 

 

 Ingredients

1 cup pearl barley
1 1/2 to 2 cups vegetable stock
1 yellow onion, diced
4 cloves of garlic, minced
1 tbs olive oil
1 tbs dry white wine (optional)
1 head of broccoli, chopped
Any other veggies you want to add (I put in some spinach and cabbage)
S&P

How to Make Pearl Barley Stir Fry

This one takes a little bit longer to make because of the barley, but is a really hearty and delicious dish!

 In a large, shallow pan, saute the onion and garlic, lightly salted, for about 3 minutes.  Then, add the barley and saute for about 3-5 more.  Feel free to add a bit more oil if it looks too dry.   When the barley is fragrant, add the white wine, stirring constantly.  

Add the stock and bring to a boil.  Simmer covered on low for about 45 minutes until the barley is soft, but still has some bite.  Then, add the broccoli on top and cover for about 3 minutes.  Broccoli should be bright green and tender.  Add S&P as needed and enjoy!

Pasta with Roasted baby Brussels

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1-2 tbs olive oil, divided
1/4 cup dry white wine
1/4-1/3 cup vegetable stock
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
6-8 grape tomatoes, halved
Asiago and Parmesan cheese
2 cups halved, baby Brussels

How to make Pasta with Roasted Baby Brussels

I happen to keep frozen baby Brussels from Trader Joe's in my freezer at all times, so I use those.  They work perfectly for when I'm craving that little bitter vegetable but they aren't in season.

Preheat your oven to 400 degrees.  On a baking sheet, toss Brussels with oil, salt, and pepper.  Roast for about 10 minutes or until crispy.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook  slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Reduce heat to medium low and cover.  Add the pasta, tomatoes, roasted Brussels, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce .

Serve topped with cheese.  Enjoy!

Pasta with White Wine Sauce

 

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1/2-1 tbs olive oil
1/4 cup dry white wine
1/2-1 cup vegetable stock
3/4 lb asparagus
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
1 pinch salt (plus more for pasta water)
6-8 grape tomatoes, halved
Asiago and Parmesan cheese

How to make Pasta with White Wine Sauce

Serves 3-4

This recipe has become a staple in my house because of how easy it is to make and how DELICIOUS it is when you're done.

Be sure that you use good quality pasta in the dish because the sauce is so simple.  I used garlic basil linguine from Trader Joe's.  You can also use different vegetables, if you like.  I sometimes use green beans or broccoli; just be sure to adjust your cooking time a bit.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Add the trimmed and cut asparagus.  Make sure that there is just enough liquid to cover the asparagus.  Add the lemon pepper and salt.  Reduce heat to medium low and cover. 

When asparagus is crisp tender, add the pasta, tomatoes, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce.

Serve topped with cheese.  Enjoy!