Tag Archives: on the menu
It was a perfect “soup day” yesterday, here in BC. 🙂
There was a bit of chill in the air, intermittent drizzle….so I got busy and made a big pot of: Tangy Barley Buttermilk Soup along with some: Sausage, Cheese and Thyme Muffins. What a yummy and oh so satisfying dinner it was! 🙂
I’ve shared the complete soup recipe below, this one is from the Groovy Green Kitchen II: Simply, Super, Supper Soups.
The muffins are from volume I of: The Groovy Green Kitchen: Weeknight Veggie Slow Cooker. They were perfect with this luscious, cream soup. 😉
I hope you’ll enjoy a bowl (or two) soon!
Happy Cooking and Week!
PS: Yes, the cover of the GGK I has been updated.I also did some work on the interior photos to improve the overall presentation. If you have a copy already, an update would be available from Amazon. If you need any further info. about this, just send me an email (see contact page).
Tangy Barley Buttermilk Soup
This soup was inspired by a recipe from the first edition of the ground-breaking book: Diet for a Small Planet. My updated version adds garlic and herbs but leaves out the butter.
I also recently “tweaked” the seaonings a bit, adding some from Splendor Garden (certified organic, gotta ♥ that, and they added a wonderful flavor and color boost to the soup). Serves 6.
-¾ C. pearl or pot barley
-3 T. vegetable or olive oil
-1 large (preferably sweet) onion, diced
-2-4 cloves garlic, minced (to taste)
-2 teas. bouquet garni seasoning or GGK Herbal Blend Seasoning (GGK seasoning recipe is in the book)
-1-2 teas. dried chives (to taste)
-¼ – ½ teas. freshly ground black pepper (to taste)
-5 C. vegetable soup stock
-2 C. regular or low-fat buttermilk
-Optional garnishes: finely chopped fresh parsley or chives and/or additional sprinkle of Splendor Garden seasoning blend
Thoroughly rinse and drain barley, set aside.
In a large soup pot, heat vegetable oil over MEDIUM-HIGH heat. Add onion and garlic and sauté for 3 minutes.
Add herbs, black pepper, Splendor Garden seasoning and the barley and stir to combine all ingredients thoroughly.
Cover and steam over MEDIUM-LOW heat for 5 minutes to release flavors and slightly toast barley. (Hint: be careful not to burn the barley, stir at least a couple of times)
Add vegetable soup stock, cover and bring to a boil.
Reduce heat to LOW and simmer for 30-40 minutes, until barley is cooked but not mushy.
Add buttermilk to soup and simmer for 2-3 additional minutes, just to heat through.
Adjust seasonings if required. Garnish and serve.
Moroccan Vegetable Stew with Fragrant Orange Basmati Rice
This is a popular recipe from my cookbook:
Click here for the full recipe.
What are you making for dinner tonight? 😉
Happy Cooking and Weekend!
I REALLY ♥ to cook, but sometimes it’s nice to have a day off from the kitchen, completely.
That’s where Joe comes in. 😉
When he’s home more on the weekends, he usually makes at least one supper and also a “mean” fry-up (yummm….) for Sunday morning breakfast.
I just sit back with my knitting needles on the couch and wait for my plate to arrive! 😉
This weekend, he’s going to be making Slow Cooker Sweet Potato Lasagna from one of my fav cookbooks:
Click the link above to read my review of this book. And for the yummy Sweet Potato Lasagna recipe, courtesy of the author and publisher of this book.
It’s a very easy lasagna recipe to make with an intriguing blend of flavors.
And as with all slow-cooker recipes, it’s great to just “set it and forget it” until it’s time to chow-down!!! Gotta ♥ that too.
Happy Cooking and Weekend!
I’m making this for supper tonight.
I NEVER tire of green bowls/rice bowls with plenty of crunchy veggies, seasoned grilled tofu and a yummy peanut sauce.
I named this version for the online/newspaper column I was hosting a while back: Groovy Green Grub. Lack of time didn’t allow me to continue with these columns but I note they are still online at several sites. Nice to see. 🙂
I make a sweet/sour peanut sauce with rice vinegar, organic peanut butter,tamari soy sauce and lots of spices for this. It’s the balance of sweet/sour that makes or breaks it. I stir up a bit different combo every time. A dash of this, a pinch of that… That’s the real fun of cooking, isn’t it? Tweaking and trying out new ideas!
The only veggies that (for me) are a must in this: asparagus and broccoli. Other than that, as long as it’s crunchy and green, works for me! And I ♥ eating with chopsticks! Slows me down to enjoy every bite LOL 😉
What is your favorite rice bowl or stir-fry?