Barley Greek Salad
Recipe courtesy The Neelys
Total Time: 4 hr 15 min
Prep 10 min
Cook 45 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
1 cup pearled barley
Kosher salt
2 cups yellow and red cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives
3 tablespoons chopped fresh mint
1 small red bell pepper, seeded, ribs removed and diced
1 shallot, minced
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Directions
Combine the barley, 3 cups water and a pinch salt in a medium-size saucepan. Bring to a boil, reduce the heat to low and simmer until the barley is tender, about 45 minutes. Drain in a colander and let cool.
Combine the tomatoes, feta, olives, mint, bell pepper and shallots in a bowl. Add the cooled barley.
Whisk together the red wine vinegar and olive oil in a separate small bowl. Season with salt and pepper. Dress the salad and toss. Cover with plastic wrap and place in the refrigerator until ready to serve.
Cook's Note: It's best to make the barley salad at least 3 hours ahead of time so the flavors have time to mingle.
----
Mediterranean Barley Salad
From Food Network Kitchens
Prep Time:15 minInactive Prep Time:10 minCook Time:30 min
Level: Easy
Serves: 4 servings
Ingredients
Salad:
2 cups vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley
Dressing:
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Directions
Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
--------
Thomas Keller's Parmesan Barley Cake
Chef Thomas Keller makes this savory barley side dish as a round cake with a layer of tangy Parmesan cheese in the center. To serve the barley cake, cut it into wedges or, for a more rustic approach, scoop out portions with a serving spoon.
Our Pairing Suggestion The clean, clear fruit flavors of a California Merlot are sensational paired with the savory, Parmesan-accented barley cake.
INGREDIENTS
8 cups water
1 tablespoon unsalted butter
1 medium onion, finely chopped
2 cups pearl barley (about 14 ounces), rinsed
1 1/2 cups freshly grated Parmesan cheese (about 4 1/2 ounces)
Salt and freshly ground pepper
1/4 cup vegetable oil
PROCESS
Bring the water to a boil in a medium saucepan; cover and keep warm over low heat. Melt the butter in a large saucepan, add the onion and cook over low heat, stirring, until translucent, about 8 minutes.
Add the barley to the onion and cook over moderate heat, stirring, until thoroughly coated with butter, about 2 minutes. Add 2 cups of the hot water and simmer, stirring often, until the water has evaporated, about 10 minutes. Repeat the process with the remaining water, adding 2 cups at a time. Remove the barley from the heat. Stir in 1 cup of the Parmesan and season with salt and pepper. Spread the barley on a baking sheet, cover with plastic and let cool.
Line a 10-inch cake pan with plastic wrap, allowing a 6-inch overhang. Using a rubber spatula, spread half of the barley evenly in the cake pan. Sprinkle with the remaining 1/2 cup of Parmesan and cover with the remaining barley; smooth the surface. Cover the barley cake with the overhanging plastic wrap and refrigerate until firm, at least 4 hours or overnight.
Heat the oil in a 10-inch nonstick skillet. Working quickly, unwrap the barley cake and gently lift it from the pan using the plastic wrap. Invert the cake onto an unrimmed baking sheet, discard the plastic wrap and slide the cake into the skillet. Cook over moderate heat until the cake is heated through and very brown and crisp on the bottom, about 15 minutes. Set a large serving plate over the skillet, invert the cake onto it and serve cut into wedges.
MAKE AHEAD The cake can stand at room temperature for up to 4 hours. Rewarm in a 350° oven.
------
Toasted Barley Salad with Red Bell Pepper,Corn and Grilled Portobello Mushrooms
Recipe Courtesy Bon Appetit
Ingredients
1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves
Directions
Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
--------
Indian Curried Barley Pilaf
Submitted By: Tracy X
Prep Time: 5 Minutes
Cook Time: 50 Minutes
Ready In: 55 Minutes
Servings: 6
"This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!"
INGREDIENTS:
1/4 cup butter
1 onion, diced
1 1/2 cups pearl barley
1/2 teaspoon ground allspice
1/2 teaspoon ground turmeric
1/4 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 1/2 cups chicken broth
1/4 cup slivered almonds
1/4 cup raisins (optional)
DIRECTIONS:
1. Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
2. Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
-----
Barley Dosa
Ingredients
Rice - 1 cup
Barley - 1 cup
Black gram(Uzhunnu/Urad dal) - 1 cup
Salt - As reqd
Olive oil or sesame oil
Method
1)Soak the rice, barley and urad overnight or atleast for 8 hrs.
:- The barley takes a long time to soak.
2)Grind the urad dal separately first and then the rice and barley together with water only as much as needed so as to not make it too
watery.
3)When the batter is smooth and done, mix the urad and the rice barley batter together.
4)Add the salt and let it undisturbed in a warm place for around 8 hrs.
5)When the batter rises, mix gently, adjust the water consistency and take a ladle and pour it on the tava.
:- If u like it crispy pour it a little cold (from the fridge).
6)Pour olive or sesame oil around the sides and leave it on low-medium flame.
7)Once brown and cooked, remove it without overturning it.
:- Do not touch the dosa till its done or it tears on the sides.
:- Serve hot with peanut chutney or any chutney.
Saturday, March 31, 2012
Casserole Recipes
Easy Rice Bake Casserole
Recipe courtesy The Neelys
Prep Time:15 min
Inactive Prep Time: --
Cook Time:35 min
Level:Easy
Serves:6 servings.
Ingredients
2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
Tamale Pie
Ingredients:
•1 1/2 pounds lean ground beef
•3 tablespoons olive oil
•1 large onion, chopped
•1 clove garlic, minced
•1/2 cup chopped bell pepper
•2 cans (14.5 ounces each) diced tomatoes
•1 can (11 to 15 ounces) whole kernel corn, drained
•2 1/2 teaspoons salt
•1 1/2 teaspoons chili powder
•1/4 teaspoon pepper
•1/2 cup yellow cornmeal
•1 cup water
•1/2 cup sliced ripe olives
Topping:
•1 1/2 cups milk
•1 teaspoon salt
•2 tablespoons butter
•1/2 cup yellow cornmeal
•1 cup shredded Cheddar cheese
•2 eggs, slightly beaten
Preparation:
In a large skillet over medium heat, brown the ground beef in oil. Add onion, garlic, and bell pepper; cook for 2 minutes, until just tender. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased shallow 2 1/2-quart or 13x9-inch baking pan.
Make topping:
Heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake in a preheated 375° oven for 20 to 25 minutes.
Serves 6.
Lemon Chicken and Rice
6 ServingsPrep/Total Time: 30 min.
Ingredients
•1 pound boneless skinless chicken breasts, cut into strips
•1 medium onion, chopped
•1 large carrot, thinly sliced
•2 tablespoons butter
•2 garlic cloves, minced
•1 tablespoon cornstarch
•1 can (14-1/2 ounces) chicken broth
•2 tablespoons lemon juice
•1/2 teaspoon salt, optional
•1-1/2 cups uncooked instant rice
•1 cup frozen peas
Directions
•In a large skillet, cook the chicken, onion and carrot in butter for
5-7 minutes or until chicken is no longer pink. Add garlic; cook 1
minute longer.
•In a small bowl, combine the cornstarch, broth, lemon juice and salt
if desired until smooth. Gradually add to skillet; bring to a boil.
Cook and stir for 2 minutes or until thickened. Stir in rice and
peas. Remove from the heat; cover and let stand for 5 minutes.
Yield: 6 servings.
Nutrition Facts: One serving (prepared with reduced-fat margarine and low-sodium broth and without salt) equals 235 calories, 5 g fat (0 saturated fat), 43 mg cholesterol, 156 mg sodium,
Recipe courtesy The Neelys
Prep Time:15 min
Inactive Prep Time: --
Cook Time:35 min
Level:Easy
Serves:6 servings.
Ingredients
2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
Tamale Pie
Ingredients:
•1 1/2 pounds lean ground beef
•3 tablespoons olive oil
•1 large onion, chopped
•1 clove garlic, minced
•1/2 cup chopped bell pepper
•2 cans (14.5 ounces each) diced tomatoes
•1 can (11 to 15 ounces) whole kernel corn, drained
•2 1/2 teaspoons salt
•1 1/2 teaspoons chili powder
•1/4 teaspoon pepper
•1/2 cup yellow cornmeal
•1 cup water
•1/2 cup sliced ripe olives
Topping:
•1 1/2 cups milk
•1 teaspoon salt
•2 tablespoons butter
•1/2 cup yellow cornmeal
•1 cup shredded Cheddar cheese
•2 eggs, slightly beaten
Preparation:
In a large skillet over medium heat, brown the ground beef in oil. Add onion, garlic, and bell pepper; cook for 2 minutes, until just tender. Pour off excess grease. Stir in tomatoes, corn, and seasonings; simmer for about 5 minutes longer. Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes. Add the sliced olives and pour into a lightly greased shallow 2 1/2-quart or 13x9-inch baking pan.
Make topping:
Heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring, until thickened. Remove from heat; stir in cheese and beaten eggs. Pour the topping around the edge of casserole. Bake in a preheated 375° oven for 20 to 25 minutes.
Serves 6.
Lemon Chicken and Rice
6 ServingsPrep/Total Time: 30 min.
Ingredients
•1 pound boneless skinless chicken breasts, cut into strips
•1 medium onion, chopped
•1 large carrot, thinly sliced
•2 tablespoons butter
•2 garlic cloves, minced
•1 tablespoon cornstarch
•1 can (14-1/2 ounces) chicken broth
•2 tablespoons lemon juice
•1/2 teaspoon salt, optional
•1-1/2 cups uncooked instant rice
•1 cup frozen peas
Directions
•In a large skillet, cook the chicken, onion and carrot in butter for
5-7 minutes or until chicken is no longer pink. Add garlic; cook 1
minute longer.
•In a small bowl, combine the cornstarch, broth, lemon juice and salt
if desired until smooth. Gradually add to skillet; bring to a boil.
Cook and stir for 2 minutes or until thickened. Stir in rice and
peas. Remove from the heat; cover and let stand for 5 minutes.
Yield: 6 servings.
Nutrition Facts: One serving (prepared with reduced-fat margarine and low-sodium broth and without salt) equals 235 calories, 5 g fat (0 saturated fat), 43 mg cholesterol, 156 mg sodium,
Saturday, March 24, 2012
Turkish Green Bean Stew
..............................Turkish Green Bean Stew................................
A medium onion (or an equal amount of shallots) diced or grated. Grated is traditional but it makes me cry, so I chop.
Olive oil and unsalted butter, about a tablespoon of each
About three fresh tomatoes, halved, seeded and sliced. You can also use grape or cherry tomatoes cut in quarters. If you like, the tomatoes can be peeled but I like the little "curls" of tomato skin that result from sliced tomatoes that are diced.
About a pound of fresh green beans, French cut or sliced down the middle OR about a pound of frozen green beans, but when I use frozen I don't like the Frenched as well as whole or cut.
A scant teaspoon of sugar.
Salt and pepper to taste
Water (NOT stock or broth!)
Heat olive oil first, then add the butter to melt. Saute the onions in buttered oil until they're transparent and very lightly golden. Add tomatoes and continue to saute until they begin to break down and the peels curl; this could take up to five minutes depending on your heat. Be careful not to brown. Add green beans, sugar, salt and pepper and about 3/4 cups of water. Bring to a boil. Stir and reduce heat to a light boil/heavy simmer and cover with a tight fittting lid and cook for 40 minutes. If the lid on your pan allows steam to escape, check every once in a while and add enough water to keep from burning and reduce heat if needed. At the end of the cooking period the liquid should be reduced to a buttery sauce. Serve hot as a side dish to roasted red meats or poulty.
VARIATION: Add some finely cut fresh lamb (NOT ground!) when you're sauteeing the onions, then proceed with the rest of the recipe. American and New Zealand lamb is so mild it doesn't come up to Turkish or Greek lamb in flavor, so be sure to include all the lamb fat up to half meat and half fat to maximize flavor. The ratio of meat to green beans (before cooking for both) should be about five parts of green beans to one part of lamb max. This makes a delicious main dish with a rice or bulgur pilaf and a salad of sliced tomatoes with olive oil and chopped fresh mint and dill.
A medium onion (or an equal amount of shallots) diced or grated. Grated is traditional but it makes me cry, so I chop.
Olive oil and unsalted butter, about a tablespoon of each
About three fresh tomatoes, halved, seeded and sliced. You can also use grape or cherry tomatoes cut in quarters. If you like, the tomatoes can be peeled but I like the little "curls" of tomato skin that result from sliced tomatoes that are diced.
About a pound of fresh green beans, French cut or sliced down the middle OR about a pound of frozen green beans, but when I use frozen I don't like the Frenched as well as whole or cut.
A scant teaspoon of sugar.
Salt and pepper to taste
Water (NOT stock or broth!)
Heat olive oil first, then add the butter to melt. Saute the onions in buttered oil until they're transparent and very lightly golden. Add tomatoes and continue to saute until they begin to break down and the peels curl; this could take up to five minutes depending on your heat. Be careful not to brown. Add green beans, sugar, salt and pepper and about 3/4 cups of water. Bring to a boil. Stir and reduce heat to a light boil/heavy simmer and cover with a tight fittting lid and cook for 40 minutes. If the lid on your pan allows steam to escape, check every once in a while and add enough water to keep from burning and reduce heat if needed. At the end of the cooking period the liquid should be reduced to a buttery sauce. Serve hot as a side dish to roasted red meats or poulty.
VARIATION: Add some finely cut fresh lamb (NOT ground!) when you're sauteeing the onions, then proceed with the rest of the recipe. American and New Zealand lamb is so mild it doesn't come up to Turkish or Greek lamb in flavor, so be sure to include all the lamb fat up to half meat and half fat to maximize flavor. The ratio of meat to green beans (before cooking for both) should be about five parts of green beans to one part of lamb max. This makes a delicious main dish with a rice or bulgur pilaf and a salad of sliced tomatoes with olive oil and chopped fresh mint and dill.
Subscribe to:
Posts (Atom)