1 1/4 cups brown sugar
1/2 cup light corn syrup
1/2 cup margarine or 1/2 cup butter
1 dash salt
7 ounces sweetened condensed milk (half of a 14 oz can)
1/2 teaspoon vanilla
6 quarts popped corn
Directions:Prep Time: 5 minsTotal Time: 15 mins
1Combine sugar, corn syrup, margarine, and salt in medium saucepan; bring to boil. 2Reduce heat to medium and add stir in milk; cook, stirring frequently, to soft ball stage (240 degrees). 3Remove from heat then stir in vanilla. 4Pour slowly over popcorn, stirring until caramel is evenly distributed throughout. 5Store caramel popcorn in covered container. 6NOTE: You may vary the amount of popcorn used. I like a little less caramel coating and usually make this recipe with 8 quarts of popcorn.
Food.com
Friday, January 21, 2011
Monday, January 17, 2011
vegetable soup
My favorite Vegetable Soup
2 T olive oil
1 large onion
2 carrotts, chopped
2 celery stalks, chopped
3 14.5 ounce cans chicken broth
1/2 pound yukon gold potatoes, cut into 1 inch chunks, peeled
1 15 ounce can cannellini beans, drained
1/2 head shredded cabbage
1/4 cup dried macaroni
1 t dried thyme, 1 T fresh thyme
1/2 t salt
1 14.5 ounce can of diced tomatoes
1/4 pound green beans, cut to 1 inch pieces
1 cup chopped broccoli
Grated parmesan cheese
Heat oil in pan over medium-high heat. Add the onion, carrots and celery and cook til softened. Add the broth, 1 cup of water, the potatoes, beans, cabbage, pasta, thyme and salt. Bring to a boil. Reduce heat, cover partially and simmer for 15 minutes.
Add the tomatoes, green beans, and broccoli, return to a simmer and cook until the vegetables are tender, 5-10 minutes.
Add parmesan to soup once it has been ladled and served.
Note: The beans, cabbage and pasta make the soup more like a minestrone. If you prefer just a vegetable soup then take them out.
Real Simple
2 T olive oil
1 large onion
2 carrotts, chopped
2 celery stalks, chopped
3 14.5 ounce cans chicken broth
1/2 pound yukon gold potatoes, cut into 1 inch chunks, peeled
1 15 ounce can cannellini beans, drained
1/2 head shredded cabbage
1/4 cup dried macaroni
1 t dried thyme, 1 T fresh thyme
1/2 t salt
1 14.5 ounce can of diced tomatoes
1/4 pound green beans, cut to 1 inch pieces
1 cup chopped broccoli
Grated parmesan cheese
Heat oil in pan over medium-high heat. Add the onion, carrots and celery and cook til softened. Add the broth, 1 cup of water, the potatoes, beans, cabbage, pasta, thyme and salt. Bring to a boil. Reduce heat, cover partially and simmer for 15 minutes.
Add the tomatoes, green beans, and broccoli, return to a simmer and cook until the vegetables are tender, 5-10 minutes.
Add parmesan to soup once it has been ladled and served.
Note: The beans, cabbage and pasta make the soup more like a minestrone. If you prefer just a vegetable soup then take them out.
Real Simple
Cashew Alfredo
1/2 cup raw cashews (I get them here in cashew pieces for $3.65 a pound)
1 1/2 cups boiling water (I add extra water to the pasta and take it out once the pasta has cooked about 3 minutes)
1/2 teaspoon fresh lemon juice (i left this out because i didn't have it)
1-2 garlic cloves (or more, depends on your taste)
1 tablespoon olive oil
1/2 tsp salt
pepper
1/2 teaspoon nutmeg
1/4 cup parmesan
Blend the nuts alone and just get them to smaller pieces, then add the pasta water and blend it for about 2 minutes, or until it looks like there aren't any pieces. Then add everything else and blend it again for a minute or two. If its not as thick as you'd like then put it in a little saucepan and heat it again and it will thicken.
I have even mixed it with a canned spaghetti sauce and it makes a very quick and tasty pink sauce.
The picture isn't the best, but it tasted great. I made it with spaghetti noodles and sprinkled parsley on top. I have also mixed steamed broccoli into the sauce at the end and served it over pasta. Every way I've tried it, it's been great.
Merathon
1 1/2 cups boiling water (I add extra water to the pasta and take it out once the pasta has cooked about 3 minutes)
1/2 teaspoon fresh lemon juice (i left this out because i didn't have it)
1-2 garlic cloves (or more, depends on your taste)
1 tablespoon olive oil
1/2 tsp salt
pepper
1/2 teaspoon nutmeg
1/4 cup parmesan
Blend the nuts alone and just get them to smaller pieces, then add the pasta water and blend it for about 2 minutes, or until it looks like there aren't any pieces. Then add everything else and blend it again for a minute or two. If its not as thick as you'd like then put it in a little saucepan and heat it again and it will thicken.
I have even mixed it with a canned spaghetti sauce and it makes a very quick and tasty pink sauce.
The picture isn't the best, but it tasted great. I made it with spaghetti noodles and sprinkled parsley on top. I have also mixed steamed broccoli into the sauce at the end and served it over pasta. Every way I've tried it, it's been great.
Merathon
Black bean and corn fajitas
1 red pepper
1 green pepper
1 yellow pepper
16 oz. pkg mushrooms
1 packet fajita seasoning
2 cans black beans, rinsed and drained
1 can corn, drained
cilantro, chopped
tomatoes, chopped
avocado, sliced
corn or whole wheat flour tortillas
Slice mushrooms and peppers into thin slices. Sauté mushrooms in a large pan with a small amount of olive oil for a couple minutes. Add peppers and cook for another couple minutes. When peppers are still a little crisp, add fajita seasoning, beans, and corn and combine, stirring until it is heated through. When ready to serve, sprinkle fresh cilantro on the top. Spoon into warmed tortillas and top with tomatoes and avocado and roll up!
POSTED BY MERATHON
1 green pepper
1 yellow pepper
16 oz. pkg mushrooms
1 packet fajita seasoning
2 cans black beans, rinsed and drained
1 can corn, drained
cilantro, chopped
tomatoes, chopped
avocado, sliced
corn or whole wheat flour tortillas
Slice mushrooms and peppers into thin slices. Sauté mushrooms in a large pan with a small amount of olive oil for a couple minutes. Add peppers and cook for another couple minutes. When peppers are still a little crisp, add fajita seasoning, beans, and corn and combine, stirring until it is heated through. When ready to serve, sprinkle fresh cilantro on the top. Spoon into warmed tortillas and top with tomatoes and avocado and roll up!
POSTED BY MERATHON
Lentil Pasta Sauce
2 teaspoons olive oil
1 onion, minced very finely
3 cloves garlic, minced
2 large carrots, grated
1 cup dry lentils
3 cups water
2 cups fresh sliced mushrooms
1 15 oz. can crushed tomatoes
1 (6 ounce) can tomato paste
2 1/2 tsp. crushed basil
2 tsp. dry oregano
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/2 cup water
In a large saucepan, heat oil over medium heat. Add onions and garlic. Cook and stir until tender, about 5 minutes. Add lentils, carrots, and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 25-30 minutes, until lentils are soft. Stir in mushrooms, and add the rest of the ingredients. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Note: I made a double-batch of this and froze a lot for later use. I thought this was a great hearty pasta sauce. This was adapted from a recipe that I found on Allrecipes. The original recipe used zucchini instead of carrots, but you could do red or green peppers too. I couldn't even see or taste the carrots in there once it was all done, but it adds some extra nutrients!
Merathon
1 onion, minced very finely
3 cloves garlic, minced
2 large carrots, grated
1 cup dry lentils
3 cups water
2 cups fresh sliced mushrooms
1 15 oz. can crushed tomatoes
1 (6 ounce) can tomato paste
2 1/2 tsp. crushed basil
2 tsp. dry oregano
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. sugar
1/2 cup water
In a large saucepan, heat oil over medium heat. Add onions and garlic. Cook and stir until tender, about 5 minutes. Add lentils, carrots, and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 25-30 minutes, until lentils are soft. Stir in mushrooms, and add the rest of the ingredients. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Note: I made a double-batch of this and froze a lot for later use. I thought this was a great hearty pasta sauce. This was adapted from a recipe that I found on Allrecipes. The original recipe used zucchini instead of carrots, but you could do red or green peppers too. I couldn't even see or taste the carrots in there once it was all done, but it adds some extra nutrients!
Merathon
Lentil Taco Salad
2 cups dry lentils
4 cups water
1 onion, finely diced
1 pepper, finely diced (any color)
1 28 oz. can crushed tomatoes
1 t. basil
1 t. oregano
1 t. cumin
½ t. thyme
1 t. salt
Pepper to taste
1 T. chili powder
Put lentils and water in a pot and bring to a boil. Let it boil for 5 minutes, then cover and reduce to a simmer for another 15 minutes. When the lentils have about five minutes left, sauté onions and peppers until soft. Add cooked lentils and all the rest of the ingredients. Simmer covered for 20 minutes to let the flavors come together. Serve over tortilla chips with your choice of toppings. We like to use chopped tomatoes, lettuce, and avocado.
This reheats well and I almost think it’s even better the next day! You can also replace the lentils with black beans for a delicious variation.
Merathon
4 cups water
1 onion, finely diced
1 pepper, finely diced (any color)
1 28 oz. can crushed tomatoes
1 t. basil
1 t. oregano
1 t. cumin
½ t. thyme
1 t. salt
Pepper to taste
1 T. chili powder
Put lentils and water in a pot and bring to a boil. Let it boil for 5 minutes, then cover and reduce to a simmer for another 15 minutes. When the lentils have about five minutes left, sauté onions and peppers until soft. Add cooked lentils and all the rest of the ingredients. Simmer covered for 20 minutes to let the flavors come together. Serve over tortilla chips with your choice of toppings. We like to use chopped tomatoes, lettuce, and avocado.
This reheats well and I almost think it’s even better the next day! You can also replace the lentils with black beans for a delicious variation.
Merathon
Pizza Potatoes
4 medium russet, red or yellow potatoes
1 1/2 tablespoons olive oil, divided
1 zucchini, sliced
1 yellow summer squash, sliced
1/2 pound sliced mushrooms
1 small yellow onion, sliced
Salt and pepper to taste
1 cup marinara sauce
1/2 cup shredded mozzarella
Preheat oven to 400°F. Prick potatoes all over with a fork, brush with 1/2 tablespoon of the oil and arrange on a small baking sheet. Bake until tender, 1 to 1 1/2 hours. When the potatoes are almost tender, heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add zucchini, squash, mushrooms, onions, salt and pepper and cook, stirring occasionally, until just tender and golden brown, 6 to 8 minutes. Preheat broiler. Split open potatoes, transfer to a baking dish, pour marinara over potatoes then top with zucchini mixture and mozzarella. Broil until cheese is melted and bubbly, 2 to 3 minutes, then transfer to plates and serve.
Merathon-vegetarian nation
1 1/2 tablespoons olive oil, divided
1 zucchini, sliced
1 yellow summer squash, sliced
1/2 pound sliced mushrooms
1 small yellow onion, sliced
Salt and pepper to taste
1 cup marinara sauce
1/2 cup shredded mozzarella
Preheat oven to 400°F. Prick potatoes all over with a fork, brush with 1/2 tablespoon of the oil and arrange on a small baking sheet. Bake until tender, 1 to 1 1/2 hours. When the potatoes are almost tender, heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add zucchini, squash, mushrooms, onions, salt and pepper and cook, stirring occasionally, until just tender and golden brown, 6 to 8 minutes. Preheat broiler. Split open potatoes, transfer to a baking dish, pour marinara over potatoes then top with zucchini mixture and mozzarella. Broil until cheese is melted and bubbly, 2 to 3 minutes, then transfer to plates and serve.
Merathon-vegetarian nation
Crock pot Beef tips
1 can french onion soup
1 can golden mushroom
1 packet onion soup mix
mushrooms, canned or sliced fresh
1 pound beef tips, or stew meat
Place in crockpot. Cook 3-4 hrs on high or 6 hours on low. Serve over rice or noodles.
Aubrey Wilford
1 can golden mushroom
1 packet onion soup mix
mushrooms, canned or sliced fresh
1 pound beef tips, or stew meat
Place in crockpot. Cook 3-4 hrs on high or 6 hours on low. Serve over rice or noodles.
Aubrey Wilford
Farmer's Casserole
3 cups frozen hashbrowns
3 oz. shredded cheese
1 cup diced canadian bacon
1/4 cup sliced green onions
4 beaten eggs
1 (12 oz) can evaporated milk
1/4 tsp pepper
1/8 tsp salt
Grease 2 qt baking dish. Arrange potatoes and sprinkle with cheese, bacon and onion. Mix up the remaining ingredients and pour over top. Bake at 350 for 1 hour.
Kelly Babcock
3 oz. shredded cheese
1 cup diced canadian bacon
1/4 cup sliced green onions
4 beaten eggs
1 (12 oz) can evaporated milk
1/4 tsp pepper
1/8 tsp salt
Grease 2 qt baking dish. Arrange potatoes and sprinkle with cheese, bacon and onion. Mix up the remaining ingredients and pour over top. Bake at 350 for 1 hour.
Kelly Babcock
German Pancakes
1 cup flour
1 cup milk
6 eggs
pinch of salt
6 TBSP melted butter
Mix flour, milk, eggs and salt together in blender. Preheat oven to 375. Place butter in 9x13 pan and put in oven to melt butter while oven preheats. Once butter is melted and oven preheated pour batter over top of butter. Bake for 30 minutes.
Powdered sugar, jam, syrup, applesauce.
Jaime Blaisdell
1 cup milk
6 eggs
pinch of salt
6 TBSP melted butter
Mix flour, milk, eggs and salt together in blender. Preheat oven to 375. Place butter in 9x13 pan and put in oven to melt butter while oven preheats. Once butter is melted and oven preheated pour batter over top of butter. Bake for 30 minutes.
Powdered sugar, jam, syrup, applesauce.
Jaime Blaisdell
Hawaiian Haystacks
Gravy:
2 cans crm of chicken soup
1 cup chicken broth
1 cups chicken, shredded
1/2 TBSP parsley
1/2 tsp salt
1/4 tsp basil
1/4 tsp pepper
Combine soups and chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken and seasonings. Simmer about 8-10 minutes.
Rice
chowmein noodles
tomatoes
celery
green pepper
green onion
pineapple chunks
grated cheddar cheese
slivered almonds
coconut
Rice, noodles, gravy, toppings, gravy.
Rachel Orme
2 cans crm of chicken soup
1 cup chicken broth
1 cups chicken, shredded
1/2 TBSP parsley
1/2 tsp salt
1/4 tsp basil
1/4 tsp pepper
Combine soups and chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken and seasonings. Simmer about 8-10 minutes.
Rice
chowmein noodles
tomatoes
celery
green pepper
green onion
pineapple chunks
grated cheddar cheese
slivered almonds
coconut
Rice, noodles, gravy, toppings, gravy.
Rachel Orme
Southwest Quesadillas
1/3 cup mayo
1/3 cup sour cream
1 cup cooked chicken, shredded
1/2 tsp grated lime peel
1 cup shredded cheese
1 TBSP chopped onion
2 TBSP green chilies
6- 8 inch tortillas
butter
Mix together all ingredients but tortillas and butter. Spread mixture onto each tortilla and fold in half. Brush each side of the tortilla with butter. Cut into wedges and bake for 10-15 minutes at 375. Serve with salsa and sour cream.
Julie Bezzant
1/3 cup sour cream
1 cup cooked chicken, shredded
1/2 tsp grated lime peel
1 cup shredded cheese
1 TBSP chopped onion
2 TBSP green chilies
6- 8 inch tortillas
butter
Mix together all ingredients but tortillas and butter. Spread mixture onto each tortilla and fold in half. Brush each side of the tortilla with butter. Cut into wedges and bake for 10-15 minutes at 375. Serve with salsa and sour cream.
Julie Bezzant
Tuesday, January 11, 2011
Cherry cheesecake dessert
Ingredients
1/2 cup butter, melted
1 cup flour
3/4 cup chopped nuts (optional)
2 (8 oz.) packages cream cheese, softened
2 cups sugar
2 teaspoons vanilla
2 tablespoons lemon juice
1 (16 oz.) container frozen whipped topping, thawed
2 cans cherry pie filling
Directions
Preheat oven to 350 degrees. In a medium bowl, combine melted butter, flour and nuts. Press into the bottom of a 9x13 inch baking dish. Bake for 20 minutes, or until crust is golden brown; cool completely. With an electric mixer, beat cream cheese, sugar, vanilla and lemon juice until fluffy. Fold in whipped topping. Spread cream cheese mixture evenly over cooled crust. Refrigerate until firm, at least 2 hours. Top with cherry pie filling and return to refrigerator until serving.
Let's Dish
I often make this dish for my husband on Canada Day. Living in the U.S., I figure he needs a little something special to help commemorate the occasion. It's also one of his favorite desserts, and just happens to be red and white. Of course, you could use other types of pie filling if you'd like. It won't set up well if you use light or low-fat versions of either the cream cheese or the whipped topping, so I'm afraid you'll have to go all out on this one. It never stops me from having a big slice though.
Who Dished It Up First
This recipe was given to my mom by a church friend. She used to make it a lot growing up, back when all of us kids were still around to eat it.
You can check out the great Canada Day celebration put on by our local Whole Foods store here.
Letsdish
1/2 cup butter, melted
1 cup flour
3/4 cup chopped nuts (optional)
2 (8 oz.) packages cream cheese, softened
2 cups sugar
2 teaspoons vanilla
2 tablespoons lemon juice
1 (16 oz.) container frozen whipped topping, thawed
2 cans cherry pie filling
Directions
Preheat oven to 350 degrees. In a medium bowl, combine melted butter, flour and nuts. Press into the bottom of a 9x13 inch baking dish. Bake for 20 minutes, or until crust is golden brown; cool completely. With an electric mixer, beat cream cheese, sugar, vanilla and lemon juice until fluffy. Fold in whipped topping. Spread cream cheese mixture evenly over cooled crust. Refrigerate until firm, at least 2 hours. Top with cherry pie filling and return to refrigerator until serving.
Let's Dish
I often make this dish for my husband on Canada Day. Living in the U.S., I figure he needs a little something special to help commemorate the occasion. It's also one of his favorite desserts, and just happens to be red and white. Of course, you could use other types of pie filling if you'd like. It won't set up well if you use light or low-fat versions of either the cream cheese or the whipped topping, so I'm afraid you'll have to go all out on this one. It never stops me from having a big slice though.
Who Dished It Up First
This recipe was given to my mom by a church friend. She used to make it a lot growing up, back when all of us kids were still around to eat it.
You can check out the great Canada Day celebration put on by our local Whole Foods store here.
Letsdish
Pulled pork tacos
Serves 6| Hands-On Time: 15m | Total Time: 8hr 30m
Ingredients
2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
kosher salt
1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges
Directions
In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty minutes before serving, heat oven to 350° F.
Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
Ingredients
2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
kosher salt
1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges
Directions
In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty minutes before serving, heat oven to 350° F.
Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
Sunday, January 9, 2011
Mexican meatball soup
Made this soup last night for dinner....DELISH!! I found the recipe in Real Simple and altered it a bit.
1 lb ground turkey
1/2 c chopped chives
1c crushed tortilla chips
1/3 c chopped, fresh cilantro
1T taco seasoning
salt and pepper
3 c fresh salsa
3 t chicken base
1 avocado cut into small pieces
Mix turkey, chives, tortilla chips, cilantro, taco seasoning, salt and pepper and form into balls. Place on cookie sheet and broil about 8 minutes.
In blender puree the salsa with one cup water and chicken base. Put mixture into saucepan with an additional 2c water and bring to boil. Add meatballs, reduce heat and simmer for a couple minutes. Serve with avocado, cilantro, and tortilla chips. YUMMY!!
Alison Skea
1 lb ground turkey
1/2 c chopped chives
1c crushed tortilla chips
1/3 c chopped, fresh cilantro
1T taco seasoning
salt and pepper
3 c fresh salsa
3 t chicken base
1 avocado cut into small pieces
Mix turkey, chives, tortilla chips, cilantro, taco seasoning, salt and pepper and form into balls. Place on cookie sheet and broil about 8 minutes.
In blender puree the salsa with one cup water and chicken base. Put mixture into saucepan with an additional 2c water and bring to boil. Add meatballs, reduce heat and simmer for a couple minutes. Serve with avocado, cilantro, and tortilla chips. YUMMY!!
Alison Skea
Post edit-- add two cups cooked rice to soup along with meatballs and simmer
Sunday, January 2, 2011
Fettuccine alfredo
Recipe: Fettuccine Alfredo
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6
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Ingredients
1 pound Fettuccine Noodles
1 stick Butter
1 cup Heavy Cream
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese
Preparation Instructions
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.
Delicious!
Thepioneerwoman
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6
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Ingredients
1 pound Fettuccine Noodles
1 stick Butter
1 cup Heavy Cream
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese
Preparation Instructions
Cook pasta according to package directions.
In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
Drain pasta and immediately pour it into the bowl.
Toss a couple of times, then sprinkle in the other half of the Parmesan.
Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.
Delicious!
Thepioneerwoman
Sloppy joes
Recipe: Sloppy Joes
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 8
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Ingredients
2 Tablespoons Butter
2-½ pounds Ground Beef
½ whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-½ cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
½ teaspoons Red Pepper Flakes (more To Taste)
Worcestershire Sauce To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter
Preparation Instructions
Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!
Thepioneerwoman.com
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 8
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Ingredients
2 Tablespoons Butter
2-½ pounds Ground Beef
½ whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-½ cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
½ teaspoons Red Pepper Flakes (more To Taste)
Worcestershire Sauce To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter
Preparation Instructions
Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!
Thepioneerwoman.com
Supersonic breakfast burrito
Recipe: SuperSonic Breakfast Burrito
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 8
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Ingredients
50 whole Frozen Tater Tots
8 whole Flour Tortillas, Fajita Size
1-½ cup Grated Cheddar Cheese
8 whole Eggs Beaten
2 Tablespoons Half-and-half
1 pound Breakfast Sausage
Salt And Pepper, to taste
1 whole Medium Onion, Chopped
½ cups Jarred Jalapeno Slices
3 whole Roma Tomatoes, Sliced
Salsa, On The Side
1 Tablespoon Butter
Preparation Instructions
Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.
Brown breakfast sausage in a large skillet, breaking it up as you go along.
Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.
To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.
Serve with salsa on the side.
Thepioneerwoman.com
Prep Time: 10 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 8
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Ingredients
50 whole Frozen Tater Tots
8 whole Flour Tortillas, Fajita Size
1-½ cup Grated Cheddar Cheese
8 whole Eggs Beaten
2 Tablespoons Half-and-half
1 pound Breakfast Sausage
Salt And Pepper, to taste
1 whole Medium Onion, Chopped
½ cups Jarred Jalapeno Slices
3 whole Roma Tomatoes, Sliced
Salsa, On The Side
1 Tablespoon Butter
Preparation Instructions
Bake or fry tater tots according to package directions. Make sure they’re a little on the crisp side. Warm tortillas in the oven or microwave; keep warm and soft.
Brown breakfast sausage in a large skillet, breaking it up as you go along.
Mix eggs, half and half, salt, and pepper, and beat with a fork or whisk until totally combined. Melt butter in a skillet over medium heat and cook the eggs, scrambling them until they’re in smaller pieces and no longer wet.
To assemble, add ingredients to the middle 1/3 of a warm tortilla in this order: cheese, eggs, sausage, tater tots, chopped onion, jalapeno, and tomato slices. Wrap one side of the tortilla, then the other. Wrap burrito tightly in a square of foil and keep warm. Reheat in the oven if necessary.
Serve with salsa on the side.
Thepioneerwoman.com
Sesame chicken
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon black pepper
1/8 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes
Dash of ground cloves
Dash of ground cinnamon
5 skinless, boneless chicken breast halves, cut into chunks
2 tablespoons vegetable oil
1/3 cup teriyaki sauce
1/3 cup honey
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds
Directions
In a large resealable plastic bag, combine flour, black pepper, ground ginger, garlic salt, red pepper flakes, cloves, and cinnamon. Place chicken into the bag and shake to coat. Remove to a platter. In a small bowl, stir together teriyaki sauce, honey and soy sauce. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Reduce heat to low. Mix in teriyaki and honey mixture and stir until sauce thickens. Stir in sesame seeds and serve immediately.
Let's Dish
I can't say whether or not this is authentic sesame chicken, but I can say that my kids (minus the vegetarian) gobbled it up. If you'd like to add vegetables, do that a few minutes before the chicken is cooked through. We like to serve this over rice.
1/2 cup all-purpose flour
1/2 teaspoon black pepper
1/8 teaspoon ground ginger
1/4 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes
Dash of ground cloves
Dash of ground cinnamon
5 skinless, boneless chicken breast halves, cut into chunks
2 tablespoons vegetable oil
1/3 cup teriyaki sauce
1/3 cup honey
1 tablespoon soy sauce
2 tablespoons toasted sesame seeds
Directions
In a large resealable plastic bag, combine flour, black pepper, ground ginger, garlic salt, red pepper flakes, cloves, and cinnamon. Place chicken into the bag and shake to coat. Remove to a platter. In a small bowl, stir together teriyaki sauce, honey and soy sauce. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Reduce heat to low. Mix in teriyaki and honey mixture and stir until sauce thickens. Stir in sesame seeds and serve immediately.
Let's Dish
I can't say whether or not this is authentic sesame chicken, but I can say that my kids (minus the vegetarian) gobbled it up. If you'd like to add vegetables, do that a few minutes before the chicken is cooked through. We like to serve this over rice.
Cashew chicken
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, sliced, white and green parts separated
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
3/4 cup raw cashews, toasted
Salt and pepper, to taste
White rice, for serving (optional)
Directions
In a medium bowl, toss chicken with cornstarch until chicken is coated. Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the chicken, tossing often, for 3-5 minutes. Add garlic and white parts of scallions to the skillet. Continue cooking until chicken is browned, about 3 minutes more. Add vinegar and cook until evaporated, about 30 seconds. Stir in hoisin sauce and 1/4 cup water. Cook and stir until chicken is cooked through. Remove from heat. Stir in scallion greens and toasted cashews. Serve immediately over white rice, if desired.
Let's Dish
This dish comes together in about 20 minutes, so you'll want to start your rice well ahead of time if you're planning to serve that as a side dish. To toast your cashews, cook them in a 350 degree oven for about 10 minutes. I love the simplicity of this dish, but it's also great with some additional vegetables, like carrots and broccoli.
Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food fast
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, sliced, white and green parts separated
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
3/4 cup raw cashews, toasted
Salt and pepper, to taste
White rice, for serving (optional)
Directions
In a medium bowl, toss chicken with cornstarch until chicken is coated. Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the chicken, tossing often, for 3-5 minutes. Add garlic and white parts of scallions to the skillet. Continue cooking until chicken is browned, about 3 minutes more. Add vinegar and cook until evaporated, about 30 seconds. Stir in hoisin sauce and 1/4 cup water. Cook and stir until chicken is cooked through. Remove from heat. Stir in scallion greens and toasted cashews. Serve immediately over white rice, if desired.
Let's Dish
This dish comes together in about 20 minutes, so you'll want to start your rice well ahead of time if you're planning to serve that as a side dish. To toast your cashews, cook them in a 350 degree oven for about 10 minutes. I love the simplicity of this dish, but it's also great with some additional vegetables, like carrots and broccoli.
Who Dished It Up First
Adapted from Martha Stewart's Everyday Food: Great Food fast
Taco soup
Ingredients
1 pound ground beef
½ cup diced onion
2 cloves garlic, minced
1 can pinto beans, drained
1 can kidney beans, drained
1 cup frozen corn
1 (14 oz.) can Rotelle tomatoes
1 (28 oz.) can crushed tomatoes
2 cups water
1 (4 ounce) can diced green chilies
1 package taco seasoning mix
1 package ranch dressing mix
Directions
In a large pot, brown ground beef, garlic and onion. Add remaining ingredients,and simmer for 30-60 minutes. Serve with taco toppings, such as sour cream, shredded cheese, sliced green onion, olives and crushed tortilla chips.
Let's Dish
I've tried a lot of taco soup recipes and this one is the best. It's really fast and easy to put together. Besides browning the ground beef, there isn't much more involved than opening some cans, so it's a great way to use up your pantry staples. It's the kind of recipe I like to throw in the slow cooker on busy days when I know there won't be much time for making (or eating) dinner. You can use canned corn, but generally speaking I don't enjoy canned vegetables, so I prefer frozen. Black beans are also a nice addition. The recipe makes a lot more than my family can eat, but the leftovers freeze well.
Who Dished It Up First
I've tried a lot of taco soup recipes I didn't care for, so I decided to come up with my own. I got the idea for adding a package of ranch dressing mix from Paula Dean.
1 pound ground beef
½ cup diced onion
2 cloves garlic, minced
1 can pinto beans, drained
1 can kidney beans, drained
1 cup frozen corn
1 (14 oz.) can Rotelle tomatoes
1 (28 oz.) can crushed tomatoes
2 cups water
1 (4 ounce) can diced green chilies
1 package taco seasoning mix
1 package ranch dressing mix
Directions
In a large pot, brown ground beef, garlic and onion. Add remaining ingredients,and simmer for 30-60 minutes. Serve with taco toppings, such as sour cream, shredded cheese, sliced green onion, olives and crushed tortilla chips.
Let's Dish
I've tried a lot of taco soup recipes and this one is the best. It's really fast and easy to put together. Besides browning the ground beef, there isn't much more involved than opening some cans, so it's a great way to use up your pantry staples. It's the kind of recipe I like to throw in the slow cooker on busy days when I know there won't be much time for making (or eating) dinner. You can use canned corn, but generally speaking I don't enjoy canned vegetables, so I prefer frozen. Black beans are also a nice addition. The recipe makes a lot more than my family can eat, but the leftovers freeze well.
Who Dished It Up First
I've tried a lot of taco soup recipes I didn't care for, so I decided to come up with my own. I got the idea for adding a package of ranch dressing mix from Paula Dean.
Baked ziti
Ingredients
1 (16 oz.) container cottage cheese
2 eggs
1 1/2 cups grated Parmesan cheese
1 pound ziti or other short, tubular pasta
2 tablespoons olive oil
5 medium garlic cloves , minced
1 (28 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
Salt and pepper, to taste
Directions
Preheat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain pasta and leave in colander.
Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano and basil. Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes. In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese to thickened cream. Stir cottage cheese/cream mixture into tomato mixture and mix well. Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
Transfer pasta mixture to a 9x13 inch baking dish. Sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving.
Let's Dish
This is a slightly adapted version of the America's Test Kitchen recipe for baked ziti. So yes, it's a bit more work than mixing up some pasta with jarred sauce (which, as a busy mother I am not beyond doing), but if I've got some extra time, this is definitely the way to make baked ziti. I'm not a cottage cheese fan, so I was skeptical of using it in place of ricotta. But truth be told, I'm not a huge fan of ricotta either. It's the texture I don't like, especially when it's cooked. Still, I was surprised that I liked the cottage cheese more. It stayed creamy during baking, just like the folks at America's test kitchen said it would. This does make a lot, so unless you are feeding an army, I would suggest cutting the recipe in half, or freezing some for later.
Who Dished It Up First
Adapted from America's Test kitchen
1 (16 oz.) container cottage cheese
2 eggs
1 1/2 cups grated Parmesan cheese
1 pound ziti or other short, tubular pasta
2 tablespoons olive oil
5 medium garlic cloves , minced
1 (28 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
Salt and pepper, to taste
Directions
Preheat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain pasta and leave in colander.
Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano and basil. Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes. In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese to thickened cream. Stir cottage cheese/cream mixture into tomato mixture and mix well. Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.
Transfer pasta mixture to a 9x13 inch baking dish. Sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving.
Let's Dish
This is a slightly adapted version of the America's Test Kitchen recipe for baked ziti. So yes, it's a bit more work than mixing up some pasta with jarred sauce (which, as a busy mother I am not beyond doing), but if I've got some extra time, this is definitely the way to make baked ziti. I'm not a cottage cheese fan, so I was skeptical of using it in place of ricotta. But truth be told, I'm not a huge fan of ricotta either. It's the texture I don't like, especially when it's cooked. Still, I was surprised that I liked the cottage cheese more. It stayed creamy during baking, just like the folks at America's test kitchen said it would. This does make a lot, so unless you are feeding an army, I would suggest cutting the recipe in half, or freezing some for later.
Who Dished It Up First
Adapted from America's Test kitchen
Saturday, January 1, 2011
Tomato Cups and Buttermilk Bites
Over the weekend I co-hosted a going away party for my friend Meredith. I am so sad to see her go but she has moved to Denver, a city I would love to live in, so I am kinda jealous!
There was so much good food! Everyone brought something yummy to share. Here are the two things I prepared:
TOMATO CUPS
three cans of flaky biscuits
5 diced roma tomatoes or 2 cans petite diced tomatoes
4-5 green onions, chopped
6 oz. swiss cheese, grated
3/4 cup mayo
fresh basil (I used about 10-15 leaves), chopped
1/2 cup bacon bits (optional: our guest of honor is vegetarian so I left these out and the tomato cups were still delish!)
French Fried Onions
-Peel the biscuits apart (usually 3 layers per biscuit) and place in greased mini muffin tins.
-Blend all other ingredients except the French Fried Onions.
-Fill biscuits and top with the French Fried Onions.
-Bake at 375 for about 12 minutes.
-Serve warm or at room temp.
Yields: about 50 cups
This next recipe is one that everyone always loves! It was given to me by another good friend that has moved away. Why must all my favorite people leave North Carolina??
BUTTERMILK BITES
1/2 stick butter, melted
1/4 cup buttermilk (I have used lowfat buttermilk and also buttermilk powder in this recipe, both produced great results)
2 eggs
2 tbsp flour
3/4 cup sugar
1/2 tsp vanilla
60 phyllo cups (four boxes)
whipped cream
fresh raspberries (or your favorite berry)
-Blend butter, buttermilk, eggs, flour, sugar and vanilla in blender until smooth.
-Please frozen shells on a cookie sheet and fill almost full with blended mixture.
-Bake about 12 minutes at 350 degrees until puffed and golden.
-Cool and chill.
-Top with whipped cream and berry just before serving.
Suttongrace.com
There was so much good food! Everyone brought something yummy to share. Here are the two things I prepared:
TOMATO CUPS
three cans of flaky biscuits
5 diced roma tomatoes or 2 cans petite diced tomatoes
4-5 green onions, chopped
6 oz. swiss cheese, grated
3/4 cup mayo
fresh basil (I used about 10-15 leaves), chopped
1/2 cup bacon bits (optional: our guest of honor is vegetarian so I left these out and the tomato cups were still delish!)
French Fried Onions
-Peel the biscuits apart (usually 3 layers per biscuit) and place in greased mini muffin tins.
-Blend all other ingredients except the French Fried Onions.
-Fill biscuits and top with the French Fried Onions.
-Bake at 375 for about 12 minutes.
-Serve warm or at room temp.
Yields: about 50 cups
This next recipe is one that everyone always loves! It was given to me by another good friend that has moved away. Why must all my favorite people leave North Carolina??
BUTTERMILK BITES
1/2 stick butter, melted
1/4 cup buttermilk (I have used lowfat buttermilk and also buttermilk powder in this recipe, both produced great results)
2 eggs
2 tbsp flour
3/4 cup sugar
1/2 tsp vanilla
60 phyllo cups (four boxes)
whipped cream
fresh raspberries (or your favorite berry)
-Blend butter, buttermilk, eggs, flour, sugar and vanilla in blender until smooth.
-Please frozen shells on a cookie sheet and fill almost full with blended mixture.
-Bake about 12 minutes at 350 degrees until puffed and golden.
-Cool and chill.
-Top with whipped cream and berry just before serving.
Suttongrace.com
Lentil Tacos
for the last year or so, in an effort to more fully live the Word of Wisdom and save money, my family has eaten more vegetarian meals. lentil tacos is one of our favorites. we eat it at least once a week. lentils have a lot of health benefits. read more about them here. they are also very inexpensive-- i get mine at wal-mart for $0.99 for a 16 oz bag. can't beat that!
i don't really measure when making this so the amounts are estimates. increase or decrease the amounts as your tastes desire.
lentil tacos
3/4 cup of lentils (rinsed and pick out the bad ones)
1/2 medium onion diced
1 clove of garlic, minced
1/4 cup of taco seasoning
1-2 teaspoons of cumin
4-6 cups of water
saute garlic and onion in a little olive oil. add lentils and seasonings, stir. add water simmer until lentils are tender (adding more water as needed) about 30-40 minutes. once the lentils are cooked i prefer to mash mine a little using a potato masher. serve in a tortilla with your favorite toppings. serves 6+.
i realize that this picture doesn't look very appetizing... but i guess a bowl of ground meat wouldn't either.
Suttongrace.com
i don't really measure when making this so the amounts are estimates. increase or decrease the amounts as your tastes desire.
lentil tacos
3/4 cup of lentils (rinsed and pick out the bad ones)
1/2 medium onion diced
1 clove of garlic, minced
1/4 cup of taco seasoning
1-2 teaspoons of cumin
4-6 cups of water
saute garlic and onion in a little olive oil. add lentils and seasonings, stir. add water simmer until lentils are tender (adding more water as needed) about 30-40 minutes. once the lentils are cooked i prefer to mash mine a little using a potato masher. serve in a tortilla with your favorite toppings. serves 6+.
i realize that this picture doesn't look very appetizing... but i guess a bowl of ground meat wouldn't either.
Suttongrace.com
Fruit and Barley Salad
2 1/2 cups pearl barley
2¾ teaspoons salt
2-3 medium limes
3 T. olive oil
1 tablespoon sugar
¾ teaspoon coarsely ground black pepper
4 medium nectarines, cut into ½ -inch pieces
2 large tomatoes, cut into ½-inch pieces
4 green onions, thinly sliced
½ cup chopped fresh mint leaves
Heat 6 cups water to boiling over high heat. Add barley and 1½ teaspoons salt; heat to boiling. Reduce heat to low; cover and simmer 35-45 minutes or until barley is tender and liquid is absorbed (barley will have a creamy consistency).
Grate 1 tablespoon lime peel and squeeze ½ cup juice. In large bowl, mix lime peel, lime juice, olive oil, sugar, pepper, and 1¼ teaspoons salt.
Rinse barley with running cold water; drain well. Add barley, nectarines, tomatoes, green onions, and chopped mint to lime dressing; stir gently to coat. Makes 16 servings.
(Editor’s note: I couldn't find any good nectarines when I made this so I used canned mandarin oranges instead and it was YUMMY! I also left out the mint, since I’m not a huge mint fan. I got tons of recipe requests for this one when I served it! You can also add garbanzo beans to make it a heartier salad.)
Vegetarianation.com
2¾ teaspoons salt
2-3 medium limes
3 T. olive oil
1 tablespoon sugar
¾ teaspoon coarsely ground black pepper
4 medium nectarines, cut into ½ -inch pieces
2 large tomatoes, cut into ½-inch pieces
4 green onions, thinly sliced
½ cup chopped fresh mint leaves
Heat 6 cups water to boiling over high heat. Add barley and 1½ teaspoons salt; heat to boiling. Reduce heat to low; cover and simmer 35-45 minutes or until barley is tender and liquid is absorbed (barley will have a creamy consistency).
Grate 1 tablespoon lime peel and squeeze ½ cup juice. In large bowl, mix lime peel, lime juice, olive oil, sugar, pepper, and 1¼ teaspoons salt.
Rinse barley with running cold water; drain well. Add barley, nectarines, tomatoes, green onions, and chopped mint to lime dressing; stir gently to coat. Makes 16 servings.
(Editor’s note: I couldn't find any good nectarines when I made this so I used canned mandarin oranges instead and it was YUMMY! I also left out the mint, since I’m not a huge mint fan. I got tons of recipe requests for this one when I served it! You can also add garbanzo beans to make it a heartier salad.)
Vegetarianation.com
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