This works well as a side or a nice, fresh main course.
Grilled Vegetable Salad
- 1 large red onion, quartered
- 4 red potatoes, quartered
- 8 oz baby carrots
- 2 tbsp olive oil
- 2 tsp rosemary, crushed
- 1 tsp sage, crushed
- 1 tsp crushed garlic
- ½ tsp salt
- ¼ tsp pepper
- 8 oz bag spinach leaves or spring greens
- 2 tbsp lemon juice
- 1 tbsp melted butter
serving bowl, large bowl, grilling basket or foil
Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently. Mix together lemon & butter. In serving bowl, add greens, grilled vegetables and toss with lemon butter
JeffreyW makes mouths water with this photo of his Beef and Barley Soup (with bonus foccacia recipe here)
It has been unseasonably cold here. Today was the first day that I could actually open the windows. So soup seemed like a good idea over the weekend. Chuck roast was on sale for the amazing price of $2.99 lb. So I bought several large pieces, cut them up to dinner size and a couple pounds up for soup and stew. First up was this soup.
Beef & Barley Vegetable Soup
- olive oil
- 1 lb chuck, cut into small cubes
- 1/2 small onion, diced
- 2 tsp crushed garlic
- 14 oz can diced tomatoes
- 6 to 8 cups of water
- 12 oz sliced carrots (frozen ok)
- 12 oz green beans (frozen ok)
- 3 stalks of celery, chopped
- 1/2 cup barley
- 1/4 tsp cayenne
- 1/2 tsp ground pepper
- 1/2 to 1 tsp salt (more as desired. I use salt-free canned tomatoes, so I usually add more salt)
- 2 bay leaves (remove before serving)
Heat oil in saucepan, sauté onions for 1 minute, add beef and brown on all sides, add garlic and sauté for 1 minute making sure not to burn the garlic. Add remaining ingredients** and bring to a low boil. Reduce heat and let simmer for 40 minutes to 1 hour, until barley is tender. Serve with biscuits or cornbread.
**Alternately – I blend tomatoes, and 6 oz of the carrots, 6 oz of the green beans, 2 stalks of the celery, 1 cup water into a smooth puree, to make a hearty base for the soup. Then I add the remaining veggies as directed above. I like the hearty stock.
I noticed that Kroger had spring roll wrappers and picked up a package, hoping to make a batch of egg rolls sometime. I popped them into the freezer and pretty much forgot about them until today.I suppose the little bit of snow we got wasn’t nearly what other locations saw this morning but it was enough to quash any outdoor activity. It didn’t quite make freezing last night or this morning – 35 degrees was the low. Mrs J pulled all her plants in to be safe.Back to the egg rolls. I cut carrots and green onions into matchsticks and sliced a couple of cups of cabbage very thin, and added a handful of bean sprouts. Add oil to a hot pan and toss in garlic and fresh ginger and stir until fragrant, add the veggies and cook until they wilt. I added some rice wine and light soy sauce to help make steam. Prop a tray up a little and let the veggies drain and cool. I cooked ground pork and ground chicken separately and divided the veggies in half to mix with the meats.This web site provides a nice lesson on proper rolling. Keep a damp towel over the wraps and the finished rolls to keep them from drying. We used all of the pork mixture and then started on the chicken. I didn’t count them but I think we got 15-18 of each. We set aside some of both to fry for lunch. The rest we covered with plastic on the tray and popped them into the freezer. Once they are solid we’ll gather them into freezer bags to keep longer term.Mrs J is just about to finish her last one – she prefers the sweet and sour dips, I’m more a fan of oyster and soy sauces for mine
In a slow cooker it’s an 8 hour project. It takes several hours to boil one atop the stove. In my Instapot pressure cooker it took 90 minutes for the meat, and the veggies just a few minutes. There is additional time involved reaching temperature, and some spent winding down but this corned beef was so good I ran back to Kroger’s for two more that I’ll cook today to chill and slice for sandwiches.
French Toast Alert System may be activated, but I have my own comfort snow foods. Big pot of soup on the stove:
- 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
- 1/4 of a small onion, chopped
- 24 oz diced tomatoes (fresh or canned)
- 2 cups loosely packed baby spinach, cleaned
- 8 oz sliced carrots (I use frozen)
- 1 cup green beans
- 1 cup water, more as needed
- 2 tsp crushed garlic
- 1 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- 1/4 tsp red pepper flakes (opt)
- salt and pepper to taste
- Grated Parmesan for garnish
- spinach chiffonade for garnish
In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*. Add to beef mixture, along with vegetables and spices. Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes. Serve with Parmesan and spinach chiffonade. Makes 4 generous servings.
*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup. You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.