1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
8-ounce sliced portabello or crimini mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
DIRECTIONS:
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-01-10 10:34:062015-01-10 10:37:54Barley Stew with Leeks, Mushrooms and Greens
Place squash stem side up on large cutting board, cut in half from top to bottom (use sharp knife) and remove seeds by scraping walls with a spoon. Coat both insides with olive oil and place flesh side up in a 375 degree oven for about 45 minutes, or until squash is fork tender. Remove from heat and allow squash to cool long enough to be handled. Scrap out flesh and measure out just over 1 firmly packed cup. In food processor or blender, puree until smooth. Measure out 1/2 cup of puree and place in mixing bowl. Cream together butter and sugar with electric mixer. Add egg and squash. Beat well. Combine flour with the spices and baking soda. Add to creamed mixture. Add raisins. Mix. Spread evenly in greased 11-by-16-inch glass baking pan. Bake for about 16-18 minutes at 350 degrees. Spread with glaze straight from oven so glaze melts. Cook’s note: You really have to spread the batter in the pan because it is pretty thin, but it does rise enough when cooked. Yield: about 16 squares
2 tablespoons neutral oil (canola, grapeseed, peanut, or vegetable oil)
2 leeks, white and pale green parts only, thinly sliced and cleaned
8 ounces portobello or crimini mushrooms, thinly sliced
1 large carrot, peeled and cut into 1/4-inch cubes
1 medium parsnip, peeled and cut into 1/4-inch cubes
3 garlic cloves, minced
2 thyme sprigs
1 bay leaf
3/4 cup pearl barley
3/4 cup light-flavored beer
6 cups vegetable stock or water
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
Heat the oil in a soup pot over medium heat. Add the leek and sauté until just softened, about 5 minutes. Add the mushrooms and sauté until just beginning to brown and release their liquid, 4 to 6 minutes.
Stir in the carrot and parsnip. Turn the heat up to medium-high, cover, and cook for 5 minutes. Add the garlic, thyme, and bay leaf and sauté just until fragrant, about 1 minute. Stir in the barley, then pour in the beer and cook, stirring constantly, until the liquid is reduced by half.
Add the vegetable stock. Bring to a boil, then stir in the salt. Lower the heat and simmer, partially covered, until the barley is tender, 35 to 45 minutes. Stir in the pepper and adjust the seasonings if necessary. Serve hot.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-12-08 07:13:102014-12-08 07:13:10Barley Soup with Mushrooms and Parsnips
Barley Stew with Leeks, Mushrooms and Greens
BARLEY STEW WITH LEEKS, MUSHROOMS and GREENS
INGREDIENTS:
DIRECTIONS:
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
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Kabocha Pumpkin Squares
KABOCHA PUMPKIN SQUARES
INGREDIENTS:
DIRECTIONS:
Place squash stem side up on large cutting board, cut in half from top to bottom (use sharp knife) and remove seeds by scraping walls with a spoon. Coat both insides with olive oil and place flesh side up in a 375 degree oven for about 45 minutes, or until squash is fork tender. Remove from heat and allow squash to cool long enough to be handled. Scrap out flesh and measure out just over 1 firmly packed cup. In food processor or blender, puree until smooth. Measure out 1/2 cup of puree and place in mixing bowl. Cream together butter and sugar with electric mixer. Add egg and squash. Beat well. Combine flour with the spices and baking soda. Add to creamed mixture. Add raisins. Mix. Spread evenly in greased 11-by-16-inch glass baking pan. Bake for about 16-18 minutes at 350 degrees. Spread with glaze straight from oven so glaze melts. Cook’s note: You really have to spread the batter in the pan because it is pretty thin, but it does rise enough when cooked. Yield: about 16 squares
Orange glaze
Mix on high with electric mixer.
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Barley Soup with Mushrooms and Parsnips
Barley Soup with Mushrooms and Parsnips
INGREDIENTS
DIRECTIONS
Heat the oil in a soup pot over medium heat. Add the leek and sauté until just softened, about 5 minutes. Add the mushrooms and sauté until just beginning to brown and release their liquid, 4 to 6 minutes.
Stir in the carrot and parsnip. Turn the heat up to medium-high, cover, and cook for 5 minutes. Add the garlic, thyme, and bay leaf and sauté just until fragrant, about 1 minute. Stir in the barley, then pour in the beer and cook, stirring constantly, until the liquid is reduced by half.
Add the vegetable stock. Bring to a boil, then stir in the salt. Lower the heat and simmer, partially covered, until the barley is tender, 35 to 45 minutes. Stir in the pepper and adjust the seasonings if necessary. Serve hot.
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