Wednesday, January 4, 2017

Vegetable Barley Soup and Stovetop Almond Oatmeal





Vegetable Barley Soup :



1/2 C raw hulled barley ( it's best to get the barley cooking first and then prepare the rest of the ingredients for the soup. You can even cook it the day before, then the soup can be made in about an hour)
7 C water, divided
3 TBS olive oil
2 C chopped onions
1/4 tsp salt
1 1/2 C cubed white potatoes
1/2 C diced celery
1 C diced red bell peppers
1 c peeled and diced carrots
1 C cut green beans ( 1" pieces)
1 C cubed yellow summer squash ( or zucchini)
1 C chopped mushrooms
1/2 tsp dried thyme
1/4 tsp dried marjoram
2 TBS dry sherry
2 TBS barley miso
pepper to taste
1/3 C chopped fresh parsley
chopped scallions

Rinse Barley and place in a saucepan with 3 C of the water.
Bring to a boil, cover and simmer on low until tender, about 1 1/4 C to 1 1/2 C hours, drain

Warm oil in a large soup pot.
Add onion and salt, cook on medium high , stirring occasionally, about 8 minutes

Heat and simmer the remaining 4 C of the water in a separate saucepan

Stir in potatoes, celery, bell pepper, carrots, green beans, squash and mushrooms into the onions until well coated with oil. Add marjoram, thyme and sherry. Cook for 2 minutes, stirring constantly.

Pour the simmering water into the soup pot.
Ladle out 1/2 C of the water and combine with the miso to form a smooth paste. Return it to the pot.
Add pepper to taste, cover and simmer until the vegetables are tender, about 15 minutes.
Add the drained barley to the soup and stir in the parsley and cook for 5 minutes more.

Serve topped with scallions.

Enjoy!
Peace in the Kitchen!



Oatmeal was such a common food for Hippy Communes.I though I'd choose one my favorite recipes.



Stovetop Almond Oatmeal:

2 C Rolled Oats ( Old Fashioned Oats) , not Quick Cooking Oats.
4 C Water
1 tsp Salt
1 C Whole,  Almonds ( or toasted Pecans)
3 TBS Raspberry or Apricot Preserves
Brown Sugar or additional Preserves as a Topping.

In a Saucepan with a lid, bring to a boil:
Water
Salt
Lower heat to Medium Low and Simmer for about 5 minutes, stirring occasionally.

Meanwhile, Toast the Almonds in a single layer on an un greased cookie sheet pan at 350 degrees for 5 - 10 minutes, until fragrant and golden brown.
Finely chop them in a coffee grinder or a food processor.

While the Almonds are Toasting:
Add Preserves to Oatmeal and cook for an additional 5 minutes, stirring.
Oatmeal should begin to be sooth and thickened.

Remove from heat, cool for 2 -3 minutes and serve immediately.
As an option, add additional Nuts, Preserves or Brown Sugar to top the Oatmeal.

Enjoy!
Peace in the Kitchen!

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