Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
ll ingredients except the peas and barley. Bring to boiling, then
Bring broth and ham hocks to a boil
Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed.
Meanwhile slice all the veggies using a food processor.
Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered.
Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste. Enjoy!
Heat the oil in a Dutch oven on high heat. Add the onion and garlic and saute until softened.
Add the beef, rutabagas, parsnip, barley, crumbled bouillon cubes, bay leaves and water to the pan. Bring to a boil. Reduce the heat to low; cover and simmer 2 hours or until beef is tender, stirring occasionally.
Remove and discard bay leaves. Season to taste. Sprinkle with the parsley.
-5 mins. Drain well and let cool. Coarsely chop the
Place barley in large saucepan. Cover with
Heat oil in a large saucepan on medium heat. Add onion; cook and stir 2 mins or until softened. Add seasoning; cook and stir 30 seconds or until fragrant.
Add tomatoes, crumbled bouillon cubes, squash, barley and 4 cups water. Bring to a boil. Reduce heat to low; cook, covered, 30 mins or until squash and barley are tender.
Stir in fava beans; cook 2 mins or until heated through. Serve topped with yogurt and cilantro.
e shallots are tender and have begun to brown
Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
Drain but reserve the liquid.
Discard mushroom stems and thinly slice the cups.
Heat a small amount of oil in saucepan.
Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
Boil gently for 30 minutes until the barley is plump.
Place the first 10 ingredients in a soup kettle. Bring to a boil, then simmer for about 3 hours.
Skim soup until clear while simmering.
Remove soup bone; add all remaining vegetables and simmer for about 30 minutes longer.
Let soup stand for about 15 minutes before serving.
Note: Normally I don't care for barley, but this soup is truly delicious.
I love making homemade soups and bread on cold wintry days.
Heat oil in soup pot over medium-high heat. Add mushrooms through black pepper. Cook about 15 minutes.
Stir in barley and stock. Bring to a boil and reduce heat to a medium simmer.
Simmer until barley is tender, about 40 minutes.
Add collard greens, simmer 10 more minutes.
In heavy skillet, brown meat in butter. DO this in one pound batches for better browning. Deglaze with stock between batches if necessary.
Place all ingredients except the frozen vegetables and 4 oz of the pearl barley in 4 1/2 gallon counter top roaster.
Heat on high covered until boiling, remove cover and reduce heat to 250\u00b0.
Simmer for 2 hours or until beef is tender.
Add frozen vegetables and remainder of barley and simmer for another hour.
ver medium heat. Add leek and garlic. Cook, stirring, for
In 5 quart pan, cook beef, onion and garlic over medium-high heat until meat loses its pink color and onion is limp.
Drain and discard fat.
Add carrots, celery, basil, oregano, barley and broth.
Bring to boil; then reduce heat, cover and simmer gently for about 45 minutes or until barley is tender.
Add zucchini and simmer just until tender, about 5 minutes longer.
Season to taste with salt and pepper.
Garnish with parsley when served.
Makes about 4 servings.
In large pot, add everything but the frozen vegetables.
Bring to a boil, then lower to medium and let simmer until the barley and lentils are tender- about 30-45 minutes When the grains are tender, add the vegetables and simmer for just a few more minutes until the vegetables are done.
Check the seasonings and enjoy with a nice salad and some fresh bread!
Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
large saucepan, add oil and heat over medium-high heat
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.