Pearl Barley Minestrone

An astoundingly delicious vegetarian (or even vegan!) soup. My little one loved this and ate everything in her bowl.

 

Pearl Barley Minestrone
Serves 6
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 onion, chopped finely
  3. 4 garlic cloves, minced
  4. 2 carrots, diced
  5. 2 celery stalks, diced
  6. 1 big potato, diced
  7. 2 medium zucchinis, diced
  8. 100 grams cauliflower, chopped
  9. 1 (15 oz) can fire-roasted tomatoes
  10. 150 grams pearl barley
  11. 1 liter vegetable broth
  12. 1 handful parsley, chopped finely
  13. 12 leaves basil, chopped finely
  14. 150 grams chard, or kale, small shreds
  15. salt & pepper
  16. parmigiano reggiano (amount depends to your liking)
Instructions
  1. Coat bottom of large pot with olive oil. Saute onion on medium heat for a few minutes until softened. Add garlic and saute for a minute.
  2. Add carrots and saute for couple of minutes.
  3. Add celery and saute for a couple of minutes.
  4. Add potato, zucchini, cauliflower, and tomatoes. Mix well.
  5. Add barley and broth.
  6. Turn heat up to medium high, bring to boil. Turn down heat to low simmer. Simmer for 20 minutes or until barley is al dente.
  7. Add parsley, basil, and chard or kale. Turn off heat and stir greens into soup until they are wilted.
  8. Season with salt and pepper.
  9. Serve with parmigiano reggiano and extra virgin olive oil to top.
Adapted from apronandsneakers.com
Motley Oklahoman http://www.motleyoklahoman.com/

My New #1 “Meat”loaf

A few weeks ago I checked out the new cookbook by our local Food Coop. It’s a great little local to Oklahoma cookbook, and it has some great recipes in it. If you are one of those people that likes to collect local, regular people compiled, cookbooks, I highly recommend it. My only little gripe about it is the sideways layout of the book. The cover and chapters are laid out in portrait style, while the recipes are laid out landscape style. The makes it easy to lay the spiral bound book down on your counter to look at while cooking. But difficult to read through as you have to keep flipping the book back and forth in order to view it in order.

At any rate. There is a most excellent recipe for a Mushroom, Nut & Cheese Loaf in the The Oklahoma Food Cooperative Cookbook. I served it to a vegetarian friend of mine and she actually cried for love of it! My four-year-old inhaled it and asked for more. And my husband, the open-minded carnivore, loved it too! It’s now part of my permanent repertoire (and I’m even getting requests to have it made in bulk for people to purchase).

#1 "Meat"loaf
Serves 6
A vegetarian meatloaf with all the best stuff, mushrooms, nuts, and cheese!
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Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. 1 tbsp olive oil
  2. 1 small onion
  3. 1 lb fresh crimini mushrooms, chopped
  4. 3 cloves garlic, minced
  5. 1½ tsp thyme
  6. ½ tsp marjoram
  7. ½ tsp sage
  8. salt and pepper to taste
  9. 1 cup cooked brown rice
  10. 1 cup walnuts, roasted, minced
  11. 1/3 cup sunflower seeds, minced
  12. 3 eggs
  13. 2/3 cup cottage cheese
  14. 1 cup shredded parmesan cheese
Instructions
  1. Preheat oven and stone (or regular metal) loaf pan to 350°F.
  2. Heat oil in a large skillet, over medium heat and cook onion until translucent. Add garlic, saute for 1 minute; add mushrooms, dried herbs, and salt and pepper. Cook on medium-low heat until all juice evaporates from mushrooms, about 20 minutes. Place mushroom mixture in a large bowl, add rice, nuts, eggs, cottage cheese, and cheese and blend together well.
  3. Put the mixture into hot stoneware (or regular) loaf pan. Bake 40-50 minutes, or until firm. Remove from oven and let cool on a rack for 10 minutes. Remove the loaf from pan.
  4. Serve immediately, or wrap and freeze for up to 6 months.
Adapted from from a recipe in The Oklahoma Food Cooperative Cookbook
Adapted from from a recipe in The Oklahoma Food Cooperative Cookbook
Motley Oklahoman http://www.motleyoklahoman.com/