Slow-Cooker Beef and Barley Soup

I am lucky enough that I've taken on a really bad head cold and if you are like me I crave soup when I am sick.  I love beef and barley but have never made it so I went to Google for some help and this one is delicious.  I also love that it's for a crock pot to make it easier at the end of the day.

Slow-Cooker Beef and Barley Soup:

1.5 pounds beef stew meat

3 medium carrots sliced

1 large onion chopped

2/3 cup frozen kernel corn thawed

2/3 cups uncooked pearl barley

1/2 tsp. salt

1/2 tsp. pepper

1 can (14.5 oz) diced tomatoes undrained

5 1/4 cups beef broth (I used 6 cups)

1 cup frozen sweet peas thawed

 

 

So easy! Spray the crock pot with some cooking spray and put all the ingredients in the crock pot EXCEPT for the peas.  Turn it on low and cook for 9-10 hours.

 

After it's cooked for 9-10 hours mix the peas in and cook for an additional 20-30 minutes.  It says to up the heat to high but I didn't and it seemed to work just fine. 

 

Dish it up and you have a super easy and filling soup for the whole family.  It made a bunch for my family of 4 with leftovers. Simply Delicious

 

 

Cinnamon-Spiced Sweet Potato Soup

I was going through a magazine today and came across this recipe.  I decided to make it for myself tonight and of course like usual I tweaked it.  I can't help myself.  I am going to blog the way I made it but if you want the original recipe I got it out of Woman's Day magazine.  The amount I made is half of the original recipe, which made 2-3 servings.  

Cinnamon-Spiced Sweet Potato Soup: 

2 tbsp. olive oil

2 medium/large carrots

1/2 onion chopped (I used purple but you can use sweet)

1 clove garlic chopped

1/2 tsp. ground cinnamon

1/4 tsp. cayenne pepper (cut in half for less spice or omit all together)

1-1.5 sweet potatoes peeled and chopped

1 tbsp. chicken or vegetable bouillon

3 cups water

1 slice bread cut into 1 inch cubes (I used Ezekiel)

pure maple syrup

 

 

Heat 1 tbsp of olive oil in a medium saucepan on medium high heat.  Add the carrots, onion and garlic and cook until the vegetables are starting to brown at the edges, about 8-10 minutes.  When this step was over I removed the garlic.  You can definitely leave it in.

 

After it cooks and the vegetables are browned add the spices and cook for 1 minute more.

 

Then add the sweet potatoes, bouillon and 3 cups of water. Bring to a boil and then simmer until sweet potatoes are tender.  About 15-20 minutes.

 

After the sweet potatoes are tender blend/puree the soup.  I used a hand held blender.  You can also decide the consistency you want the texture to be.  I thought the soup was a little too thick so I ended up adding some vegetable broth to thin it out a little bit.  

*To make my croutons I cut up my Ezekiel bread and put it in a preheated pan with 1 tbsp. of olive oil until the bread was toasted.*

I topped my soup with mushrooms, croutons, green onions, parmesan cheese and a drizzle of pure maple syrup.  This soup was absolutely delicious and a little spicy.  Enjoy!  Simply Delicious

 

 

 

 

  

Spring Rolls

Sometimes I start craving some type of food and then think "it can't be that hard to make/create" and I am right.  Making your own spring rolls isn't hard but can be a little tricky when using rice paper but wow! They are yummy!  I have made different ones.  I have made some with shrimp and also flash-fried tofu. Both of these are delicious but you can always omit the shrimp and tofu and just use vegetables.

Spring Rolls: 

Rice Paper (I found it in the grocery store)

rice noodles

red pepper

mushrooms (I prefer baby portobellos or shitake)

English cucumber

radishes

carrot

mint leaves

cilantro

shrimp

tofu

cornstarch if using tofu

sesame oil

Dipping Sauce:

 Almond butter

Soy sauce

sesame oil 

*the ingredients of course are subject to likes/dislikes.  This is just what I make them with.  The picture below doesn't show cilantro only because I didn't have any when I made this batch.*

 

 

 

You want to start by putting the rice noodles in a bowl with extremely hot water.  They soak for about 15 minutes to be fully cook.  Test the texture before making your spring rolls.  If you are using tofu you want to make sure it is cut into slices, all the excess water is out of it and start preheating a pan on med-med/high heat with some sesame oil.  SO.....while the noodles are soaking and the pan is heating up start to julienne all the vegetables.  I also like to lay them out on the cutting board set up in an assembly line fashion.

 

When the pan and sesame oil is hot you want to dip the tofu in cornstarch on all sides and flash fry it in the pan.  When you flash-fry the tofu you want to make sure you rotate it onto every side to crisp up all sides.  When they are done, place them on a paper towel to remove any excess oil and then I line up the pieces on my cutting board.

*If you are making shrimp...you don't have to use cornstarch.  I actually use a little coconut oil and do a quick cook until they are just cooked through and throw them into a bowl of ice water.*

 

When the tofu is cooled and the noodles are done you want to find a plate or skillet that can hold a layer of water and big enough for one of the rice papers to lie flat in.  This is for the rice paper to become pliable.  And the rice paper is really sticky so get a dishtowel and put it under cold water, wring out the extra water and place the towel on the counter to assembly the spring rolls.

 

When I make them I always start with a layer of the rice noodles and then start adding my vegetables.  Place everything towards the edge of one of the papers and roll it up like a burrito, making sure to fold the sides in.

 

Like I said the papers get sticky so after you roll them don't let them touch each other because it will rip a hole in the spring roll.  Even when I store them in the fridge I place a damp towel in the container and keep each one separate.

 

For the dipping sauce I don't have measurements.  I start with about 1-1 1/2 tablespoons of almond butter and add a little sesame oil and soy sauce and start stirring it.  You then need to add some hot water and stir until it gets the consistency you like.  You can also add some red pepper flakes if you want the sauce spicier.  These seem really time consuming, and they are a little bit, but they are so delicious!  It's one of my favorites!  I hope you enjoy! Simply Delicious

 

 

 

 

 

 

 

Homemade Applesauce

I absolutely love applesauce but quit eating the stuff we buy at the store.  Even though we buy the "natural" there is still some sort of added ingredients.  I decided to google a simple recipe and make my own, but like always I tweaked the recipe and made it with less ingredients but oh so delicious!

Homemade Applesauce: 

I am going to list the amount of ingredients I used.  Adjust accordingly for your family

5 medium/large apples (I used a variety)

1 1/2-2 cups water

sprinkle of cinnamon

 

 

Peel the apples, I left a little peel on them because I like the texture.  After you peel them, remove core and cut them into chunks.

  

After they are cut up place them into a medium saucepan and sprinkle cinnamon on top (optional). Add the water.  I started with 1 1/2 cups and ended up using a little more.  You don't want the water to cover the apples but you want to make sure there is a good layer of water at the bottom.

 

Turn the burner on high until it boils and then reduce heat to low, cover and simmer for about 20 minutes, stirring frequently.  I set the timer and stirred them every 5 minutes.  You also want to make sure that there is water in the saucepan every time you stir so the apples don't burn.

 

After they are completely soft drain off any extra water.  Then depending on the consistency and texture you like will determine how you puree them.  I like mine kind of chunky so I just used a potato masher.  It is really good served warm with some added cinnamon on top or you can put it in the fridge to chill. This would also be really good served warm on top of coconut milk vanilla flavored ice cream with some toasted oats and nuts with a little raw honey.  It would make a "version" of an apple pie. Super easy! Simply Delicious  

 

 

 

 

Turkey Spaghetti Pie

We were watching the Today Show this morning and saw this dish being made and thought it sounded good and decided to try it for dinner.  It was really yummy and definitely a dish that you can tweak for your liking.

Turkey Spaghetti Pie:

12 oz. spaghetti noodles (I used 16 oz)

1 small yellow onion chopped

1 pound ground turkey (I used 1.25 lbs.)

1 cup tomato paste (divided)

3 eggs

1 cup grated parmesan

1 1/2 cups shredded mozzarella

2 TBS. olive oil

salt to taste

350 degrees for 30-35 minutes

 

 

I realized after I took a picture of the ingredients that I forgot to photograph the three eggs.  The first thing you want to do is put some olive oil in a skillet and add the chopped onions and cook until the onions are tender.  While the onions are cooking start the noodles in a pot of boiling water and cook according to package.

 

 After the onions are tender, add the turkey and 3/4 cup of the tomato paste. Since the noodles have been cooking take some of the starchy water out and add to the skillet after the turkey is cooked through.  The recipe calls for 1/4 cup of the starchy water but I used closer to a cup but added it in 1/4 cup increments.  After the water is added the finished product of the meat sauce should be like a Bolognese sauce.

 

When the noodles are cooked and drained in a strainer, run some cold water over them to cool them off before adding the other ingredients to the noodles.  In a large mixing bowl, add the cooled off noodles, the eggs, 1 cup grated parmesan, 1 cup mozzarella and 1/4 cup tomato paste. I ended up using my hands to mix it.

 

After it's all mixed together you are going to start layering it to a lightly greased 8" or 10" pie pan.  The recipe says to lightly grease the pan with olive oil but I used a cooking spray to lightly coat it.

 

In the pan you are going to spoon in 1/2 of the meat sauce and spread it out.  Then layer on the entire bowl of the noodle mixture and spread it evenly and press it down into the pie pan.  Then layer the other half of the meat mixture on top of the noodles and then spread the remaining 1/2 cup of shredded mozzarella on top.

 

Bake it in a 350 degree oven for 30-35 minutes and then let it set for 10 minutes.  After the 10 minutes cut it into wedges and serve it like a pie.

 

It's a very simple and delicious meal to make and the entire family enjoyed it.  Simply Delicious 

 

 

 

 

 

 

 

Quinoa and Kale Salad

I found this recipe while thumbing through a magazine and decided to try it.  It is absolutely delicious and easy! It makes a large amount so it would be a great salad to take to a get together or feed the whole family with some leftovers.

Quinoa and Kale Salad:

1 cup quinoa (red quinoa can be substituted)

1 can of broth (chicken or vegetable)

1 can (15oz.) garbanzo beans, drained and rinsed

1 cup grape or cherry tomatoes, halved

1 cup diced cucumber

1 cup crumbled feta cheese

1/2 cup finely chopped shallots

2 Tbs. red wine vinegar (I used white)

1/4 cup fresh lemon juice

2 tsp. raw honey

1 tsp. salt

1/2 tsp. freshly ground pepper

1/2 cup extra virgin olive oil

3 cups baby kale, roughly chopped

1/4 cup pine nuts, toasted

 

 

First thing you want to do to start is empty the can of broth in a medium saucepan with 1 cup quinoa bring it to a boil and then simmer for about 20 minutes (until tender).  Once the quinoa is cooking you want to toast the pine nuts.  To toast them use a small skillet and preheat it on medium.  Don't add anything to the skillet except for the pine nuts. Every 30-45 seconds stir them around until they start to get a slight brown color to them and then remove them from the heat.

 

While the quinoa is cooking you can start to dice and cut all the vegetables.

 

Once the quinoa has cooled put it in a large salad bowl.  Add the garbanzo beans, pine nuts, feta cheese, and the cut vegetables.  Then drizzle the dressing on top.  I forgot to take a picture of the dressing, I was busy visiting with a friend.  For the dressing add the vinegar, oil, honey, pepper, salt and lemon juice in a bowl and whisk it really well.  Then combine the salad really well and enjoy.

 I served mine as a side with Cajun Chicken and Oven Roasted Potatoes, which can also be found on my blog. Simply Delicious

 

 

 

Watermelon Refresher

This is actually a recipe that my 10 year old showed me and really wanted to make.  It is delicious, especially for a hot day.

Watermelon Refresher:

Cubed watermelon

Coconut water

Cascade Ice flavored water

 

 

Cube watermelon and fill up a single serving blender cup.  Add a small amount of coconut water. Just eye it but it's about 1/4 cup.

 

 Blend until all the watermelon is pureed.

 

Add some ice to a glass and pour about half way up with a Cascade Ice flavored water of choice.  London and I used coconut and Jaxson used watermelon/blueberry flavor.

Pour pureed watermelon mixture in the glass and enjoy. Simply Delicious

Roasted Chickpeas

I haven't been able to blog lately due to picky electronic issues I have been experiencing.  I'm hoping it's fixed.  This is a delicious recipe to be able to share.  I found this recipe through an instagram account and what a delicious snack.

Roasted Chickpeas:

1 can chickpeas (drained)

1 tablespoon olive oil

Spices of choice

*I used pepper, salt, garlic powder and tumeric

Bake @ 370 degrees for 30-40 minutes

 

Drain and rinse the chickpeas and then pat dry them between two towels.

 

Add the chickpeas, olive oil and spices of choice to a ziploc bag and massage to spread the oil and spices evenly.  There isn't a measurement for the spices just add an amount to your liking.

 

After the spices are spread evenly, empty the contents in the bag on a parchment paper lined cookie sheet and spread out in a single layer.

 

Cook in a preheated oven for 20 minutes and then stir them around and cook for another 20 minutes.

 

After they are done cooking let them sit on the cookie sheet a little longer to crisp up a little more. Then place them in an air-tight container for 3-5 days. Simply Delicious