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!

Roasted Brussels Sprouts

 Ingredients

1 lb fresh Brussels Sprouts.
1/4 cup good EVOO
1 handful of cashew nuts
S & P

 How to Make Roasted Brussels Sprouts

This was a huge hit at a family event recently, and trust me, they are not easily impressed!  If you think you don't like Brussels sprouts, give this recipe a try and see if it doesn't change your mind.  If you want, you are welcome to omit the cashews.

Preheat the oven to 400 degrees.  Trim and half/quarter the sprouts, depending on the size.  Liberally cover with oil, salt, and pepper.  Be sure to toss them around to coat evenly. 

Bake on a cookie sheet for about 12 minutes, or until the sprouts are soft in the middle with crispy edges.

If your cashews are raw, you can add them to the sprouts about 2 minutes before they are done.  The ones I used were already roasted, so I just tossed them with my cooked sprouts.

Enjoy!!

Meatball Bake

 Ingredients

6 vegan/vegetarian meatballs.  I like the ones made of mushrooms.
1 cup spaghetti sauce
2-4 oz fresh mozzarella, cut into pieces

 How to Make Meatball Bake

This is a super easy, delicious weeknight meal that the Beau really loved.  I was inspired by some fresh motz that needed to be used and some leftover spaghetti sauce.  Feel free to add in whatever you want here, but I found that this was simple and delicious.

Little ramekins will make this a lot easy to make and serve, but if you don’t have any, you can use oven-safe bowls or a little oven-safe dish.  This might not seem like a lot of food, but it is actually quite filling.  I served this up with a nice green salad (and some wine of course).

To make, warm sauce and meatballs together in a small sauce pan.  Then, simply spoon the sauce and meatballs into the ramekins and cover evenly with cheese.  Put under the broiler on low until cheese is melted and bubbling.  Enjoy!!

Couscous with Goat Cheese and Green Beans

 

Ingredients

1 .5 cups pearl couscous
4 cloves of garlic, minced
1 shallot, minced
1 tbs olive oil
3 cups green beans, cut into small pieces
2 1/2 cup vegetable broth
1/4 cup dry white wine
3 tbs goat cheese
2 springs lemon thyme
juice of 1/2 lemon
1/2-1 cup fresh spinach, chopped
S&P
Parmesan cheese (optional)

How to make Couscous with Goat Cheese and Green Beans

This is a creamy, delicious dish that I created on a boring Tuesday evening.  Not so boring anymore!!

In a large skillet, heat oil over medium heat.  Add garlic and shallot.  Saute for 1 minute.  Then add the green beans, thyme leaves, lemon juice, and the couscous.  Heat for about 5 minutes, constantly stirring until the couscous starts to brown.  Slowly pour in the wine while stirring.

Add the stock.  Season with salt and pepper.  Bring to a boil then reduce to a simmer and cover.  Cook for about 10 minutes.  Then, add the spinach on top and cover again.  After two more minutes, remove from the heat and let stand for about 3-5 minutes.  Stir in the goat cheese until melted and serve with some fresh grated cheese.

Enjoy!!

Green and Red Rice Pilaf

Ingredients

1 cup wild rice mix
2 cups vegetable stock or water
2-3 tbs apple cider vinegar
3 green onions, sliced
1/2 lb green beans, trimmed, cut, and steamed
1 cup cherry tomatoes
1/2 cup cabbage, sliced
Salt and Pepper

 

How to make Green and Red Rice Pilaf

This is a yummy dinner or a hearty side dish that can be served both hot and cold.  The wild rice in the mix tends to turn the other rices a light purple/red color.

In a medium pan, bring rice and stock/water to boil, then reduce to a simmer.  Put the lid on, and cook for about 30 minutes or until tender.  (If using fresh green beans, you can steam them on top of the rice when the rice is about 10 minutes away from being cooked).

When rice is cooked, fluff with a fork and add the beans, cabbage, onions, tomatoes, S&P, and vinegar.  If serving cold, put in refrigerator.