Only the imagenation knows what is on the other side
Monday, September 13, 2010
Monday, September 6, 2010
Friday, September 3, 2010
Food Fact and Fitness Friday: Slow Cooker Soup
This will likely be one of the easiest soups you will ever make! Dispite it's simplicity, it is delish. It passed the Family Dinner test so it is official!. This recipe is taken from Gourmet Vegetarian Slow Cooker cook book
BARLEY, MUSHROOM, AND ONION SOUP
It's delicious. It's typical of the kind of peasant soup you might find in a mountainous region where barley grows plentifully, and mushrooms are to be had in season. And best of all, it's a put-the-stuff-in-the-pot-and-walk¬away-from-it no-brainer.
Ingredients:
1 cup pearl barley, rinsed thoroughly
8 cups water
2 tablespoons olive oil 1 onion, thinly sliced 1/2 ounce dried porcini
mushrooms
2 tablespoons tomato sauce 1/2 cup diced carrot
1 cup diced celery
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese
In a saute pan, heat the oil and saute the onion until golden brown, about IO minutes.
Rinse the dried mushrooms and then soak them in a small bowl in about a cup of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them. Pour the soaking water through a strainer lined with a damp paper" towel or a coffee filter. Coarsely chop the mushrooms.
Add the mushrooms and the strained soaking water, the sauteed onion, the tomato sauce, carrot, and celery to the barley. Cover and cook on low for 6 to 8 hours, or until the barley is completely tender. Add the parsley and salt and pepper to taste.
Serve sprinkled with a tablespoon or two of freshly grated Parmesan.
BARLEY, MUSHROOM, AND ONION SOUP
It's delicious. It's typical of the kind of peasant soup you might find in a mountainous region where barley grows plentifully, and mushrooms are to be had in season. And best of all, it's a put-the-stuff-in-the-pot-and-walk¬away-from-it no-brainer.
Ingredients:
1 cup pearl barley, rinsed thoroughly
8 cups water
2 tablespoons olive oil 1 onion, thinly sliced 1/2 ounce dried porcini
mushrooms
2 tablespoons tomato sauce 1/2 cup diced carrot
1 cup diced celery
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese
In a saute pan, heat the oil and saute the onion until golden brown, about IO minutes.
Rinse the dried mushrooms and then soak them in a small bowl in about a cup of water for 30 minutes. Lift out the softened mushrooms, leaving any grit behind, and squeeze the excess liquid out of them. Pour the soaking water through a strainer lined with a damp paper" towel or a coffee filter. Coarsely chop the mushrooms.
Add the mushrooms and the strained soaking water, the sauteed onion, the tomato sauce, carrot, and celery to the barley. Cover and cook on low for 6 to 8 hours, or until the barley is completely tender. Add the parsley and salt and pepper to taste.
Serve sprinkled with a tablespoon or two of freshly grated Parmesan.
Friday, August 27, 2010
Thursday, August 26, 2010
Wednesday, August 25, 2010
Sunday, August 22, 2010
The Spontaneous Activities of Summer: Hiking
Sixteen Miles. 8 miles UP and another down. All in one day. All in summer heat. All with good company and a bit of pain. So goes the adventure story of sis and I ( as well as the 3 other friends that accompanied us). You can read more of the gory details on Middle Sis's blog here, but mean while, here are some quick photos from the trek.
While much of the hike was NOT shaded, our timing was just right so that we came upon this lovely woodland, shady spot at lunch time. It was perfect. If only I knew then how much farther I would have to go! So glad I didn't!
The view from the top
I know it ain't pretty, but I just had to simply say "I was dirty" doesn't do the dirt or myself justice. Take a look at my feet right after I removed my shoes, before they got sprayed with the hose. Yes, the bright white is my natural skin color.
I am almost too ashamed to admit it but this hike sparked more pain in my ligaments than I have ever experienced in my life! Needless to say I took a delicious soak in the bath almost immediately upon entering my house. There was not much rest for me the next day...I ended up working 10 hours at the Farmers Market. I was waddling and limping around a little but I made it to the end of the day.
It was certainly one of those unforgettable summer memories.
Subscribe to:
Posts (Atom)