Barley Jambalaya
- 1 cup pearl barley
- 4 cups water
- 2 bay leaves
- 2 medium celery stalks
- 1 med green pepper
- 3 med onions
- 2 cloves garlic
- 4 oz turkey smoked sausage
- 1 tbs canola oil
- 2 14 1/2 oz cans diced tomatoes
- 1 tsp salt
- 1/2 tsp cayenne
- 1 1/2 tsp dried oregano
- 1 tsp black pepper
Method
Rinse barley in colander.
Bring water, bay leaves, and barley to a boil in medium saucepan over high heat.
Reduce heat to low and simmer until tender and water is absorbed (about 45 minutes). Drain excess liquid and set aside. May be prepared ahead and stored in refrigerator.
Dice onions, celery, green pepper and garlic into 1 cm dice.
Slice turkey sausage into 1/2 cm slices.
Heat oil in large soup pot and add vegetable. Saute until soft. Add tomatoes (with juice) and meat. Bring to a boil.
Add spices, cover and reduce heat to simmer. Simmer for 15 minutes.
Add barley and stir to combine. Taste and adjust seasoning if necessary.
Add more water if needed. Cook an additional 5-10 minutes on low simmer to blend flavors.
Serve!
Confetti Pepper Cornbread
1 cup all purpose flour
1 cup cornmeal
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 (7oz) can chopped green chilies
1 cup buttermilk
1/3 cup non-fat plain yogurt
1 large egg
non stick spray
Preheat oven to 400F
Stir dry ingredients together in a large bowl.
Drain liquid from chilies
Beat egg in medium bowl with fork
Add buttermilk, chiles, and yogurt to egg and mix until smooth
Add liquid to dry ingredients and blend with a mixing spoon until just moist. Small lumps are ok.
Do not overmix.
Coat 9 inch square baking dish with cooking spray and pour in batter.
Place on middle rack of oven and bake for 25 minutes. Cornbread is down when lightly browned on edges and toothpick comes out clean when placed in bread. Cool in pan 10 minutes before serving.
And now for a few of my own!
White Bean Chili
1 lb chicken tenders/boneless breasts.
1 tsp each cayenne pepper, ground coriander, garlic salt, chili powder.
1 tbsp vegetable oil
Mix spices and oil in a zip lock bag, add chicken to marinate.
Grill or sauté chicken. Slice when cool.
Beans
2 cans white beans
1 onion
2 cloves garlic
1 red pepper
1 16oz can diced tomatoes
1 tsp Cayenne pepper
2 tsp Chili powder
2 tbsp Cumin
1 tbsp Ground coriander
2 cartons chicken stock
2 tbsp chopped fresh cilantro.
Sautee onions and garlic in olive oil until soft and translucent.
Add red pepper and sauté until softened.
Add beans, spices, tomatoes and chicken stock.
Simmer on low heat 15-20 minutes.
Stir in sliced cooked chicken and chopped cilantro.
Cherry Crème Brulee
1 container tofutti cream cheese
½ cup plain soy creamer
2 tsp powdered sugar
1 tsp almond extract
1 can dark cherries in syrup
½ cup red wine
Mix cream cheese, soy creamer, sugar and almond extract with hand mixer until smooth. Place in fridge.
Place cherries with half of syrup in saucepan with red wine. Boil and reduce liquid by half. Cool.
Place a ¼ of cherry mixture in bottom of ramekin.
Top with crème. Sprinkle with brown sugar and use torch to brulee.
Can also use broiler on high – it will take longer
Spinach Strudel - Great for lunch with a salad!
Spinach Filling
1 shallot, finely diced
1 apple diced
½ cup raisins
2 tsp cinnamon
salt and pepper
Heat 1 tsp olive oil in pan and sautee shallot until soft.
Add spinach and soften.
Add apple, raisin and seasoning.
Cool.
4 sheets Phyllo
2 tbsp butter, melted
(or for lowest fat, use non stick cooking spray)
Preheat oven to 400.
Place Phyllo sheet on baking sheet and brush with butter, layer all four sheets.
Place spinach filling down the middle. Fold up short ends and roll lengthways. Flip on baking sheet so seam is facing down. Use knife to score 10 servings, at an angle down the strudel.
Brush with butter (or cooking spray) and bake 20 minutes until phyllo is brown.
