Chili Non Carne

You'll Need:

3/4 cup Chopped onion
2 x Cloves garlic
3 tbl Olive oil
2 tbl Chili powder
1/4 tsp Basil
1/4 tsp Oregano
1/4 tsp Cumin
2 cup Finely chopped zucchini
1 cup Finely chopped carrot
28 oz Can tomatoes, drain & chop
14 1/2 oz Can tomatoes, drain & chop
15 oz Can-kidney beans,undrained
30 oz Can-kidney beans, drained
And thoroughly rinsed
Chopped onions, tomatoes,
Lettuce, or green peppers
For garnish

Procedures : # 1. In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin.
# 2. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally.
# 3. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans.
# 4. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until
thick. Top with chopped onions, tomatoes, and lettuce or green peppers

Chile Corn and Peppers

You'll Need:

1 tsp Vegetable oil,
1/2 cup Onion, chopped
2 cup Whole-kernel corn OR,
1 pkt (10 oz)whole-kernel, thawed
1 sm Red bell pepper, diced
1 sm Green bell pepper, diced
1/2 tsp Hot dried chile pepper,
1/4 cup Tarragon vinegar OR,
1/4 cup White wine vinegar,

Procedures : * In a large, non-stick skillet, heat oil and cook onion until transluent. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just long enough to warm through.

Cheese-and-Corn Stuffed

You'll Need:

4 x 8 ounce baking potatoes
2 tsp olive oil
1 cup chopped leeks
1 cup chopped onion
2 x garlic cloves minced
3/4 cup frozen whole kernel corn thawed and drained
1/2 cup lowfat cottage cheese
1/2 cup plain low-fat yogurt
1/2 tsp salt
1/4 tsp ground red pepper

Procedures : # 1. Preheat oven to 375 oF.
# 2. Wrap potatoes in foil; bake at 375 oF for 1 hour or until tender.
# 3. Heat oil in a medium nonstick skillet over medium-high heat. Add leek, onion, and garlic; saute 4 minutes or until tender. Set aside.
# 4. Unwrap potatoes. Split open each potato; scoop out pulp, leaving a 1/4 inch thick shell. Combine potato pulp, onion mixture, corn, and remaining ingredients in a bowl; stir well.
# 5. Stuff shells with potato mixture; place on a baking sheet. Bake at 375 oF for 10 minutes or until thoroughly heated

Cheese and Carrot Corps

You'll Need:

1/4 cup Whipped Cream Cheese
1/4 cup Peanut Butter
2 tbl Carrot, Shredded

Procedures : * Blend the cream cheese and peanut butter together and mix well. Add the shredded carrot, mixing well. Serve on toasted raisin bread or toasted bagels.

Cheddar Mushroom Open-Face Sandwich

You'll Need:

1 1/2 cup Mushrooms, Fresh, Chopped
1 x Egg, Lg, Beaten
1 tsp Oregano
1 cup Cheddar, Md Sharp, Shredded
6 x Dk. Rye Bread Slices,Toasted
12 x Tomato, Slices, Thin
1 x Celery Salt
1 x Parsley
2 tbl Butter, Melted

Procedures : * Saute the mushrooms in the butter until tender.
* Remove from the heat and stir in the egg and oregano.
* Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve

Cheddar Mashed Potatoes

You'll Need:

4 cup peeled and diced potatoes
4 lrg garlic cloves peeled
1 tsp salt divided
6 cup water
3/4 cup milk
1/4 tsp freshly ground pepper
1 cup shredded cheddar cheese
2 tbl butter or margarine cut up

Procedures : # 1. Bring potatoes, garlic, 1/2 teaspoon salt and water to boil in medium saucepan. Reduce heat and cook 8 to 10 minutes until fork-tender.
# 2. Drain potatoes and garlic and return to pan; reduce heat to medium and add milk, remaining 1/2 teaspoon salt and pepper. Mash with potato masher until smooth. Remove from heat and stir in cheese and butter until melted.
# Makes 4 servings.
# Cheddar cheese fans will devour these creamy mashed potatoes. (Cut down on the amount of cheese to reduce fat content.)
# Prep time: 15 minute

Cheddar-Filled Beef Rolls

You'll Need:

1 1/2 lb Lean Ground Beef
1/4 cup Bread Crumbs, Dry
2 tbl Barbecue Sauce
1 x Egg, Lg
1/2 tsp Salt
FILLING
1 cup Cheddar, Sharp, Shredded
1/4 cup Bread Crumbs, Dry
1/4 cup Green Pepper, Chopped
2 tbl Water

Procedures : Combine the meat, bread crumbs, barbecue sauce, egg and salt, blending well. Pat the meat mixture into a 14 X 8-inch rectangle on foil or waxed paper. Combine the cheddar cheese, bread crumbs, green pepper and water and pat the cheese mixture over the meat mixture. Roll up roll fashion, starting at the narrow end. Chill for several hours or overnight. Slice into 6 servings and bake in a shallow casserole in a preheated 350 degree F. oven for 25 to 30 minutes. Serve hot

Potato Salad

You'll Need:

4 cup Potatoes, *
2 cup Chicken broth, **
1/2 tsp Salt
1/4 cup Vegetable oil
1/3 cup Onion, chopped
1/2 tsp Sugar
2 tsp Lemon juice
1 x Pepper, as desired

Procedures : * * Potatoes should be peeled and sliced 1/4-inch thick.
** Chicken broth may be either home made or commercial.
* Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice.
* Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature

Barley with Vegetables

You'll Need:

1 cup Barley, soaked for 1 hour
1 tsp Toasted sesame oil
1/2 x Onion, diced, optional
1/2 cup Carrot, diced
1/4 cup Burdock roots, sliced
3 cup Water
1/4 tsp Sea salt

Procedures : * Dry roast the barley in a heavy skillet until it smells lightly toasted. Heat the sesame oil in a saute pan. add the onion, carrot, and burdock, and saute 5 minutes.
* Place the barley and vegetables in a large pot with the water an salt.
* Cover and bring to a boil. Reduce heat to low, simmer 40 minutes.
* Serve in deep bowls

Sun-Dried Tomatoes and Scallions

You'll Need:

3 tbl Unsalted butter
1 1/2 cup Barley
1 med Bunch scallions (white &
Green portions), thin slice
10 x Oil-packed sun-dried tomato
Halves, sliced 1/4" thick
1 1/2 tsp Salt
1/2 tsp Freshly ground pepper
4 1/2 cup Boiling water

Procedures : * Melt the butter in a medium saucepan. Add the barley and cook over high heat for 2 minutes, stirring frequently. Add the scallions and cook for 1 minute, stirring constantly. Add the sun-dried tomatoes, salt and pepper.
* Stir in the boiling water and return to a boil. Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, 35 to 40 minutes.
* Serve with the roast veal and the sauteed broccoli rabe

Peppers and Potatoes

You'll Need:

6 lrg Poblano peppers, sliced
2 med Onions, chopped
1 tbl Olive oil, or vegetable oil
2 1/2 lb Russet potatoes, unpeeled, cooked, cubed
2 cup Cooked barley
2 tbl Finely chopped cilantro leaves
1 tsp Dried cumin
Salt & cayenne to taste

Procedures : * Saute peppers & onions in oil in large skillet until crisp tender, about 5 minutes. Add potatoes;, saute until browned, 5-8 minutes. Add barley to skillet; cook over medium heat until hot through, 3-4 minutes. Stir in cilantro & cumin. Season to taste with salt & pepper.
* Makes 4 servings

Vegetable Soup

You'll Need:

1/2 cup Pearl barley
3 can (10.75 oz) chicken broth, strained
3 can Water
1 sm Onion, cut in fourths
1 x Carrot, cut into thirds
1 stalk celery, cut into 1" slices
1 tsp Thyme
1 x Bay leaf
Freshly ground black pepper
5 x Carrots, sliced
2 stalk celery, sliced
1/2 x Zucchini, sliced
1/2 cup Onion, chopped
2 cup Fresh spinach, chopped

Procedures : * Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add spinach a few minutes before serving.
* NOTES : A hearty soup that improves as it ages. Make it in the morning or the night before so it will have time to thicken

Vegetable Pilaf

You'll Need:

2 cup Pearled Barley soaked in 4 C water overnite
1 cup Mushrooms optional
2/3 cup Zucchini sliced
1 x Onion chopped
3/4 cup Carrots sliced
1 tsp Thyme
1 tsp Sage
Salt And Pepper to taste

Procedures : * We had this for breakfast this am but you may prefer it for dinner or lunch.
* In the AM, cover, bring to a boil, reduce heat and simmer for about 20 - 30 minutes.
* Makes enough for several meals.
* Obviously, use whatever veggies you prefer. I like to season it with vegetarian chicken flavor broth mix, but I am out. Add more broth and you have a great soup

Vegetable Chowder

You'll Need:

2 x 14 1/2 oz cans vegetable broth
2/3 cup barley
vegetable cooking spray
2 sm onions, chopped
1 x leek, sliced
2 x cloves garlic, minced
1 cup fresh or frozen lima beans
1 cup fresh or frozen whole-kernel corn
1 cup cabbage, finely chopped
2 med carrots, sliced
1 tsp savory
1/2 tsp thyme
1 x bay leaf
2 tbl flour
1 cup skim milk

Procedures : # Heat 1/2 can of vegetable broth to boil in small saucepan; stir in barley and let stand 15-30 minutes.
# Spray large saucepan with cooking spray; heat over medium heat until hot.
# Saute onions, leek, and garlic until tender, about 5 minutes. Add remaining vegetables and herbs; saute 2-3 minutes. Add remaining 1 1/2 cans broth and broth and barley mixture; heat to boil. Reduce heat and simmer, covered, until barley is tender, about 20 minutes.
# Heat soup to boil. Mix flour and milk and stir into soup. Boil, stirring constantly, until thickened. Discard bay leaf

Risotto with Shrimp Eggplant

You'll Need:

7 tbl Olive oil
1 x Shallot, minced
2 cup Pearl barley
8 cup Vegetable stock
3 x Japanese eggplant
10 lrg shrimp, peeled cut 4 piec
1/4 cup Grated pecorino cheese

Procedures : * In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; take care not to let it brown. While barley is cooking, bring vegetable stock to a boil. Add vegetable stock to barley, a cup at time. Cook, stirring frequently, until liquid is almost absorbed before adding more liquid. Keep adding liquid, stirring frequently until barley pearls are al dente, about 45 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Saute eggplant, stirring frequently, until soft, about 12 minutes. Set aside. Using skillet in which eggplant was cooked, add remaining tablespoon of oil. Saute shrimp until pink. When barley is done, stir in eggplant and shrimp. Add grated pecorino cheese. Serve.
* Odette Fada, Rex Il Restaurante, Los Angeles Fada's barley risotto is easy to make. It's a great way to offer the luxury of shellfish. Because the shrimp is cut into pieces, you only a half-pound of it to make risotto for 6-8 people. Despite the shrimp, this dish is predominantly grain. It's high in complex carbohydrates and fiber, and low in fat. But it's so exciting that one hesitates to label it with the stigma of "healthy eating." Best of all, here's a dish that fits the proverbial champagne taste on a beer budget; in total, ingredients for this risotto cost about $10. Add a salad and a cheese course and you can feed a small dinner party for about $5 a head

Lentil Shepherd's Pie

You'll Need:

2 1/2 cup Of water
1 cup Lentils
1/2 cup Barley
1 1/2 cup Vegetable broth
2 lrg Diced carrots or any veggie that you chose. Frozen mixed veggies work well too.
2 lrg Chopped onions
1 cup Chopped mushrooms
1 can (28-oz) tomatoes, chopped (reserve liquid in case you need to add extra later)
2 x To
3 x Cloves garlic, crushed
2 tbl Flour
2 tsp Parsley
6 x Potatoes cooked and mashed (with water or soy milk for VEGAN or with evaporated skim milk for LACTO-OVO)
Salt and pepper

Procedures : * To Zoe Sodja who was looking for a vegan shepherd's pie recipe. This is one I make all the time, even my kids will eat it and that's saying something.
* Bring water to a boil, add lentils and barley. Cover and simmer for 30 minutes until water is absorbed. Heat broth in dutch oven, add garlic, carrot or other veggies and onion and cook until tender. Add tomatoes, mushrooms and spices and cook for 5 minutes. Mix flour with a little bit of water and add to the mixture. Stir and cook over low heat until thickened adding some of the reserved tomato liquid if necessary. Add barley and lentils and combine well. Top with mashed potatoes and sprinkle with salt & pepper, cornflake crumbs or whatever you wish and bake at 350 degrees for 30 minutes (45 minutes if made ahead and at room temp.)
* This recipe feeds 6 to 10 people, depending on whether you have a salad with it. You can also divide it among 3 or 4 containers and freeze for later

Barley and Almond Stuffed Squash

You'll Need:

1 med Acorn squash or other
winter squash of a similar size
1/3 cup Almonds chopped
1 tbl Olive oil
1 1/2 cup Onions chopped
1/2 tsp Thyme
1 cup barley cooked
1 tbl Tamari soy sauce

Procedures : * Cut the squash in half lengthwise. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes.
* After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). Check boththe almonds and the sqash occasionally so you will know when they are done.
* Heat the olive oil in a large skillet. Add the onions and the thyme.
* Saute over low heat until the onions are well done. Add the cooked barley, tamari, and toasted almonds to the sauteed onions.
* Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture. Mix well. Fill the empty squash shells with this mixture, mounding it as high as possible.
* Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes