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!

Green Mac 'n' Cheese

 

Ingredients

1 tbs olive oil (plus more)
1 Leek
1.5 cups frozen, thawed spinach
1 tbs dry white wine
1 tbs flour
1 tsp granulated garlic
1/4 cup Gouda (I used goat milk Gouda)
1/2 cup Farm cheddar
1/4 cup black pepper Taleggio
2.5 cups skim milk
2 tbs low fat cream cheese
1 lb whole wheat pasta (I used penne)
1/2 cup shredded Italian blend or Asiago or Parm
S&P

How to make Green Mac 'n' Cheese

I made this on Halloween as a green treat for the man.  It came out so yummy, so even though it was an experiment and not supposed to go on the blog, I decided I had to take a picture and share it.

I was originally intending to put artichoke hearts in here, but when I went to look for them, they were no where to be found.  I'll be sure to have them on hand next time and add them to the mix!  Feel free to add whatever other veggies you like.  I tried to use healthy ingredients wherever possible since the cheese is so...er...delicious.


Start with a high edged saute pan or a sauce pan.  Heat oil over medium high head and add the light green and white parts of the leek (diced).  Season with salt, pepper, and garlic.  Saute until fragrant.  Add in the spinach and cook for about 4 minutes.  Add wine and cook for about 3 minutes more.

Meanwhile, cook pasta in heavily salted water until al dente.  Reserve about 2 tbs of the cooking water.

When the alcohol has burned off of the wine, add a bit of the pasta water, if needed.  Cook for about 2 minutes.

If the spinach mixture looks like it needs a bit more oil, feel free to add some.  You don't want it to be oily, but there does need to be some fat in the pan.  Then, whisk (or fork) in the flour, a little a time until the mixture is quite thick.  You do not want to brown the roux, so keep the heat low and stir constantly.  Then, add the milk a little a time.  Cook for about 4 minutes.  The sauce will thicken as it cooks.  Stir in the cream cheese and melt it. 

Remove the sauce from the heat and stir in the Gouda, Cheddar, and Taleggio until melted.  Then, pour over the pasta in a casserole dish and stir to coat all of the noodles.  Top with Italian blend and place under the broiler on "LOW" for about 5 minutes or until top cheese is crispy and brown.  Serve and ENJOOOOOY!!!

Vegetable Puree

 

Ingredients

1 medium onion
1 shallot
6-8 cloves of garlic
4 carrots
2-3 stalks of celery
2 small potatoes or 1 large potato
1 inch cube of fresh ginger (optional)
1/2 cup cabbage
3/4 tbs vegetable/olive oil
1/2 tsp celery salt
3 green onions
6 cups vegetable stock
S&P

How to make Vegetable Puree

This puree is so lovely and warming, no one will believe it is so easy to make.  I love purees because you don't have to worry about chopping as uniformly or cooking each vegetable perfectly.  Instead, you can just throw everything in a pot and let it boil away!

In a large dutch oven, heat oil over medium heat.  Add diced potatoes, carrots, celery, garlic, onions, shallot, ginger, salt and pepper.  Sweat for about 6-8 minutes until vegetables begin to color a bit.  Be sure not to burn the garlic.

Slowly pour in the stock, scraping the bottom of the pan with a spoon to pull up the yummy bits.

Bring to a boil and add in the cabbage, 3/4 of the green onions, and celery salt.  Reduce to a simmer and cook until all of the vegetables are very soft.

Puree with an immersion blender or a food processor in batches until smooth.  Taste and season with more salt and pepper accordingly.

Top bowls with remaining green onions and fresh cracked pepper.  Enjoy!

This is also a great soup for leftovers because nothing gets soggy or discolored.  I usually make it in such large batched because of that!

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!

Lettuce Wraps

Ingredients

1 8 oz package of extra firm tofu
1 can of water chestnuts
2 stalks of celery
4 cloves of garlic
1 tbs cilantro
2-3 tbs Hoisin sauce
1-2 tbs soy sauce
rice noodles (optional)
vegetable/sesame oil
Black, toasted sesame seeds (optional)
Butter lettuce leaves

How to make Lettuce Wraps

One day, every where I looked (OK, mostly Food Network), someone was making lettuce wraps!  I had never tried to make them before, so I thought I would give it a shot.  They turned out great, and even the tofu hating beau loved them!  I didn't get a chance to take a picture of the mixture with the lettuce because as soon as they were down on the plate, we devoured them!

In a large bowl, mash the tofu into little bits with your hands.  Mince the water chestnuts, celery, and cilantro and mix them with the tofu.

Add about 1/2 tbs oil in large skillet and heat over medium.  Add the minced garlic and saute for about 2 minutes.  Add the tofu mixture, soy sauce, and hoisin.  Heat through.

Meanwhile, in a small skillet, heat about 1 cup of vegetable oil over medium heat.  Add rice noodles and remove immediately after they puff up (about 3 seconds).

Wrap spoonfuls of the tofu mixture in the lettuce and top with the crispy rice noodles.  Serve with a favorite dipping sauce and enjoy!

Artisan Herb Bread

I have been so tempted to make bread for a long time, but as someone who fancies herself more of a cook than a baker and a recipe maker rather than a recipe follower, I was less than optimistic about my potential skills.  However, after doing some research, I managed to come up with a recipe that I found to work very well.  It's easy, and pretty similar to the New York Times famous "No Knead Bread", though I found that a little kneading never hurt anyone :)

For the bread, you can really put anything that you want in it, but I chose the herbs that I had on hand at the time.  Later, I made some with fresh rosemary, thyme, and oregano that was so delicious!!

 

 

Ingredients

4 cups of wheat flour
1 1/2 cups warm water
3/4 packet of dry active yeast (3/4 tbs)
3/4 tsp sugar
3/4 tsp salt (more if you like salty)
2 tbs chopped basil
1/2 tsp dried onion flakes
1 tsp dried rosemary

How to make Artisan Herb Bread

This is a great bread recipe that turns out super crispy on the outside and airy in the middle.  I had never made bread before, so I surveyed some recipes and came up with this one.  Feel free to add whatever spices and herbs you want to the bread.  The next time I make it, I think I am going to put some cloves of garlic in it!

Start by pouring the warm water into the yeast and sugar.  Let sit for about 20 minutes until it is a very bubbly mixture.  

Then, add in the flour, salt, and herbs and mix.  You will have a very sticky, ugly looking dough. 
Cover it with plastic wrap and let it sit for about 18-24 hours.  The mixture should look very bubbly.
Take the mixture out of the bowl and carefully transfer to a floured working surface.  Form the dough into a ball and cover with a smooth, liberally floured kitchen towel while you preheat the oven.

Preheat the oven to 450 degrees.  While preheating, put your pizza stone or baking sheet in there to warm up as well.  I let mine sit for an extra 10 minutes while the oven was heating the stone.
Sprinkle the dough with some dried rosemary and transfer to the pizza stone.  (I put some aluminum foil between the stone and dough to make it easier to transfer and to ensure that it would not stick).  I also put a small ramekin full of water into the bottom of the oven to given a crispier crust to the bread.

Bake at 450 degrees for about 1 hour, or until the bread is golden brown and crispy.  I used the toothpick trick to make sure the inside was properly cooked as well.

Enjoy!!

Arugula White Pizza

 

Ingredients

1 whole wheat prepared pizza dough (WW optional)
about 1/2 cup olive oil
5 cloves of garlic
1 shallot
2 sage leaves
1 thyme sprig
S&P
crushed red pepper flakes (optional)

1/2 cup  freshly grated Parmesan
1/3 cup freshly grated Asiago
9 thin slices of Fontina
2 cups sliced cherry tomatoes
2 cups arugula
1/4 cup slice basil
Balsamic Vinegar (optional)

How to make Arugula White Pizza

I made this pizza to celebrate my new oven!  It is so delicious!!

Let the pizza dough rest according to the directions.  Then, stretch it out into whatever shape pleases you most.  I like to put it into the oven when it is almost preheated and let the dough crisp up a bit more.  I usually keep it in there for about 10 minutes.

Meanwhile, heat minced garlic and shallots with the torn sage and thyme over medium low heat in the oil.  I usually let this cook for about 10 minutes as well to ensure that all of the flavor seeps into the oil.  Add S&P and red crushed pepper halfway through this.

Remove the dough from the oven and evenly pour the olive oil mixture over the pizza.  Top with the slices of fontina.  Then add the tomatoes and half of the basil and sprinkle the other cheese on top.

Bake in the oven for about 10-13 minutes, or until crust is crispy and the cheese is bubbly.  Let the pizza stand for about 2 minutes and add the arugula and the remaining basil.  Serve with a side of balsamic vinegar and enjoy!

Cream Cheese and Garlic Chili Hummus

Ingredients

1 14 oz can of chickpeas, drained and rinsed
juice of 1/2 lemon
1 tbs tahini
2 cloves garlic
about 3 tbs vegetable stock/water
1/2 tbs olive oil
4 oz cream cheese
2 tbs garlic chili paste

 

How to make Cream Cheese and Garlic Chili Hummus

While this looks like roasted red pepper hummus, it is so much more delicious and flavorful!  I made this for a Superbowl party and people just loved it.

In a tall container, combine all ingredients and puree with an immersion blender.  If you do not have an immersion blender, you can use a food processor, but will not be as creamy though.  Just be sure to add the oil slowly after all of the ingredients are pureed.

Garnish with some chili powder, green onion, and some chili paste to let people know what's in it.

I served this with potato chips and pretzels, but you can serve it with pita chips or veggies too! 

Tortellini with Creamy Greens

 

Ingredients

1/4 cup low fat  cream cheese
2 tbs olive oil
2 cloves garlic, minced
1/2 lemon
1 shallot, minced
1/4 cup dry white wine
1/4 lb greens, roughly chopped
1 cup vegetable stock
5 cherry tomatoes, quartered
1/2 tsp lemon pepper
S&P
Cheese for garnish

  

How to make Tortellini with Creamy Greens

You can use any kind of greens that you want with this.  I used a variation of mustard greens, but spinach, arugula, dandelion, or any other thin salad greens would work.

Cook tortellini according to the package directions in seasoned/salted water for about 2 minutes less than directed.  Drain, but reserve about 1/2 cup of the cooking water.

Meanwhile, heat oil over medium heat in a large sauce pan.  Add garlic and shallot and saute for about 3 minutes.  De glaze the pan with the wine.  Add stock, and let reduce for about 8 minutes over medium heat.

Add juice from the lemon, greens, and cooking water.  Then, when the greens are wilted, add the cream cheese.  Heat until creamy. Add the pasta, tomatoes, lemon pepper, and salt and pepper.  Cook for about 2 minutes.

Serve with grated cheese and lemon zest.  Enjoy!

Vegetable Broth with Ginger

 

Ingredients

Vegetables from "Roasted Root Vegetables Recipe"
4 stalks of celery
1 roma tomato, quartered
3 thin slices of ginger (optional)
1 tsp powdered ginger
8-10 cups of water
salt and pepper

How to make Vegetable Broth with Ginger

This recipe was developed from my roasted root vegetable recipe during a liver cleanse that I was on.  The broth is rich and hearty, and will fill you up with with healthy nutrients.

In a large pot, place all of the roughly chopped vegetables and cover with water.  You want about an inch of water above the veggies.

Add any salt and pepper and herbs that you might be using (bay leaf, thyme, etc.).

Bring to a boil and then reduce to a simmer.  Cover and cook for about 2 hours or until very flavorful.

Strain mixture through a fine mesh strainer and either discard solids or puree them with some of the broth and some seasonings.  (I tried this, and I found the broth to be remarkably bland and off putting, even after adding quite a bit of seasoning: soy sauce, peanuts, cabbage, green, cilantro).

Either drink the broth as a clarified soup, or save it for vegetable stock purposes.

Tip: You can freeze the broth in an ice cube tray and then put into a plastic bag for convenient sized use later.

Roasted Root Vegetables

 

Ingredients

3 carrots
2 parsnips
1 yellow onion
1 head of garlic
1/2 head of cauliflower
olive oil
Salt and Pepper

How to make Roasted Root Vegetables

This is such a simple and delicious recipe that can be used for many things.  After roasting these, (I, of course, ate a few), then I made a broth out of them (by adding some other ingredients), and then I pureed the solids left from the stock.

I will admit though, I preferred the vegetables just simply roasted.  If I hadn't needed the broth for my cleanse, I would have just eaten them as is!

Chop the vegetables into bite sized pieces (not too big, not too small).  Keep the garlic whole, but cut the very top off to expose the tips of the cloves. 

Evenly distribute the vegetables on a baking sheet and place the garlic in the middle.  Lightly coat with olive oil, salt and pepper.  Toss to coat evenly.

Roast vegetables on the middle rack at 400 degrees for about 30 minutes or until slightly browned.

Serve as a side, rustic main dish, or follow my broth recipe.  Enjoy!

Quinoa with Garlicky Vegetables

 

Ingredients

For the Quinoa:
1 cup uncooked quinoa
1.5 cups vegetable stock
1 pinch red pepper

For the Vegetables:
1 tbs oil
3 cloves garlic
1 shallot
1/2 cup vegetable stock
1 bunch kale, chopped
1/2 cup red cabbage, shredded
1 celery stalk, diced
1 green onion, sliced
a handful of cashews, lightly crushed

How to make Quinoa with Garlicky Vegetables

This is a very healthy dish that will make you feel full and satisfied without feeling heavy.  The crunch of the nuts, cabbage, and celery offer a nice contrast to the soft kale and quinoa.  As always, feel free to add more vegetables!

The recipe as shown also includes many ingredients that help cleanse the liver, which, let's face it, we can all use this time of year.

To prepare the quinoa (the only grain that's a complete protein), begin by rinsing the quinoa in warm water using a fine sieve.  Then, in a medium pot, bring the vegetable stock, quinoa, and red pepper to a gentle boil.  Cover, and reduce to a simmer.  Simmer for about 15 minutes, remove from heat, and let sit for 5 minutes before fluffing with a fork.

Quinoa is a very forgiving grain, so if you find that you do not have enough liquid, you can add more without ruining it.

For the vegetables:
In a large skillet/saute pan, heat the oil over medium heat.  Add the minced garlic and shallot and cook for one minute.  Then, add the kale, coating it all in the oil.  Saute for about 2 minutes and then slowly pour in some of the stock. 

Let the kale wilt in the steam.  When the kale is just about done, add the cabbage and the celery.  If needed, add more stock.  Cook for about 4-5 minutes.  (I like my vegetables crunchy, so if you like them soft, feel free to cook longer).

Top the quinoa with the mixture and garnish with the nuts and green onion.  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!

Roasted or Grilled Potatoes

 

Ingredients

1 lb russet potatoes
1 tbs butter/margarine/olive oil
1 tbs garlic and onion seasoning
Fresh cracked pepper

How to make Roasted or Grilled Potatoes

This is a super simple recipe that I use all the time when we have BBQ's.  It can be made in large batches with little effort and feeds lots of people.

Feel free to add different spices.  Sometimes I go for fresh herbs (rosemary and potatoes are a classic), Cajun seasonings, or fresh chopped garlic.

If you are grilling, you can also add some more vegetables.  Just be careful because potatoes do take a while to cook, and you don't want to over cook the others.

To make:
Cut clean potatoes into equal sized parts. 

If making in the oven:
Spread on a baking sheet and toss with butter/olive oil and the seasoning.  (I usually use olive oil for the oven).  Roast potatoes at 425 degrees for about 20-30 minutes or until tender.  Cool for 5 minutes and serve.

If grilling:
Make a large "boat" out of aluminum foil.  Toss potatoes in seasoning and add butter (I usually use butter for grilling because it will melt and help cook the potatoes faster with steam).  Cover with more foil and cook on the grill.  The cooking time will vary based on the heat of the grill, but I've found that it usually takes about 15-20 minutes.

Mint and Pea Soup with Crispy Shallots Recipe

 

Ingredients

Crispy Shallots:

1 large Shallot
1/2 tbs vegetable oil

Soup:

1 small white onion
2 cloves of garlic
1 carrot
2 celery stalks
1 tbs vegetable oil
3 cups vegetable stock
about 3 cups water
1 1/2 lbs frozen peas
2/3 cups unpacked fresh mint
1/3 block light cream cheese
1 pinch cayenne pepper
Fresh cracked pepper
Salt
Parmesan cheese for serving

How to make Mint and Pea Soup with Crispy Shallots

This might sound like an odd combination, but it's classic and delicious!  If served warm, the mint flavor will be less intense.  For a more intense mint flavor, serve chilled.

For the crispy shallots:
In a pan (I used the dutch oven I was going to use for the soup), heat oil over medium to medium-high heat.  Chop and separate the sections of the shallots.  Fry in the oil for about 3-4 minutes or until brown but not burnt.  Be careful because this transition can happen quickly.  Set aside and lightly salt.

For the soup:
In the same dutch oven (make sure there are no bits of shallot left), add a bit more oil to set heat to medium.  Add the chopped onions, carrots, garlic, celery, cayenne, and some salt and pepper.  Saute for about 7 minutes.  Then, add the stock and peas.  Add enough water to ensure that all of the ingredients are covered.

Bring to a boil and then reduce to a simmer for about 10 minutes or until all vegetables are very tender.  Do not worry about over cooking the vegetables because they are going to be pureed.  When vegetables are very soft, add the cream cheese and heat through until dissolved.

Add the mint and stir for about 1 minute.

Then, in a blender or with an immersion blender, puree the soup until smooth.  If desire, pass through a sieve for an extra smooth soup.

Garnish with the crispy shallots, fresh cracked pepper, Parmesan cheese, and a mint sprig.  Enjoy!

Salsa Verde (quick version)

 

Ingredients

1.25 lbs tomatillos
1 jalapeno
3 cloves garlic
1 tsp Mexican oregano
1 tsp cumin
1 medium white onion
1/2 cup cilantro
1 lime (juiced)
S&P

How to make Salsa Verde (quick version)

Most salsa verdes need to sit for a long time to really absorb the flavor and let the tomatillos turn the rich dark green, but by cooking this recipe, you can cut that time down.

Combine all ingredients in the food processor (or blender) and process until smooth.

Pour into a medium to large sauce pan and cook over low heat for about 5-8 minutes.  Garnish with green onion and serve with chips.

Salsa

 

Ingredients

1 small white onion
2-3  cloves of garlic
1-1.5 lbs tomatoes (whatever variety you like)
1 14.5 oz can of tomatoes with green chilies
1 roasted green chili (or a can of roasted, sliced green chilies)
juice from 1 lime
1/2 cup cilantro
1/2 tsp granulated garlic
1 jalapeno
1 tsp cumin
1 pinch Mexican Oregano

How to make Salsa

This is the basic recipe for salsa that I use all the time.  It is always a hit for parties.  If I want to make it look a bit fancier, I will use halved or quartered cherry or grape tomatoes.

As always, please feel free to add more vegetables!  Corn or black beans are wonderful in this.

Sometimes, if the jalapeno is not too hot, I will add a splash of hot sauce or Sriracha for an extra kick and tang.

For ease, I combine 1/2 the onion, 1/4 lb tomatoes, garlic, jalapeno, lime juice, green chili, canned tomatoes, and 1/2 the cilantro in a food processor and pulse until well chopped. 

Then, I finely dice the remaining tomatoes, onion, and cilantro and add them to the mix.  Add the seasonings and let sit for at least an hour.

Serve with chips and enjoy!

Lemon and Leek pasta Recipe

 

Ingredients

1 large lemon
3 tbs olive oil
1 leek (white parts)
1/2 yellow onion
1 shallot
2 cloves garlic
1/4 cup white wine
2 tbs flat leaf parsley
8 oz whole wheat pasta
1 ear of grilled corn
1 diced roma tomato
1 tsp red pepper flakes
garlic powder
salt and pepper to taste

How to make Lemon and Leek pasta

This is a refreshing pasta that can be served hot or cold.

Cook pasta according to package directions in heavily salted water until almost al dente.

Meanwhile, in a saute pan, heat oil over medium heat.  Add onions, shallot, and leek and saute for about 6-8 minutes.  Then add the garlic and saute for 2 more minutes.  Slowly add in about 1/2 cup of the pasta water and the wine.  Then add the corn (removed from the ear), parsley, tomatoes, and seasonings.  Add the pasta and toss.  Right before serving, add the juice from the lemon. 

Garnish each plate with lemon zest, and lemon wedge, and parsley.

Vegetarian Chik'n Noodle Soup Recipe

 

Ingredients

1 and 1/2 tbs olive oil (divided)
1 yellow onion (chopped)
3 cloves of garlic (minced)
6-8 cups of vegetable stock
3 stalks of celery w/ leaves (chopped)
2 carrots (chopped)
1-2 cups uncooked egg noodles
1 bay leaf
1 tsp marjoram
about 4 pieces of vegetarian chik'n strips
S & P

How to make Vegetarian Chik'n Noodle Soup

This soup was created when I was very ill and just wanted a big bowl of comfort.

In a large dutch oven, sweat the onions and garlic in 1 tbs oil for about 3 minutes or until fragrant.  Then, add the stock, marjoram, and bay leaf and bring to a boil.  Then add the carrot, celery, and noodles.  Reduce to medium heat.

Meanwhile, in a skillet, heat the remaining 1/2 tbs oil and add the chik'n strips.  Cook on both sides until lightly browned.  Cut into little pieces.

When the noodles and vegetable are cooked, add the chik'n and serve.

Kale and Barley Soup

 

Ingredients

2 tbs butter
1 white onion
1 shallot
3 cloves garlic
1/2 tbs curry powder
1 14.5 oz can of diced tomatoes
3 cups vegetable stock
2 cups water
3/4-1 cup pearl barley
3 bay leaves
1 tbs vegetarian worcestershire sauce
2 carrots
1 stalk celery
3 leaves of chopped kale
1 green bell pepper
2 tsp celery salt
1 tsp garlic salt
1 tsp dried Italian seasonings
pepper to taste

How to make Kale and Barley Soup

This is a healthy and rich recipe that can be modified for any vegetable tastes.  I often add cannellini beans for some extra protein.

In a large dutch oven, heat butter over medium heat.  Add diced onion and shallots and saute for about 4 minutes.  Then add the garlic and curry powder and saute for a few minutes more.  Then add the tomatoes in juice, vegetable stock, water, worcestershire sauce, Italian seasonings, bay leaves, celery salt, garlic salt, and pepper and bring to a boil.  Add the barley and reduce to a simmer.  The barley takes a while to cook, so I wait a while to add my vegetables so they don't get soggy.

After about 20 minutes, add the carrot and celery.  Cook until barley is nearly tender.  Then add the bell pepper and kale and cook until all ingredients are thoroughly cooked.

Enjoy!