Mushroom Barley Soup

 

1/4     cup pearl barley
3 1/4  cups defatted low-sodium vegetable broth
1       tablespoon soy sauce
2       tablespoons dry sherry
1       garlic clove -- peeled and minced
1/2    cup chopped onion
1/2    medium parsnip -- scraped and sliced
1/2    medium carrot -- sliced
1       tablespoon unsalted butter
8       ounces mushrooms -- sliced
1/4     teaspoon ground black pepper

 

Serves 3

 

1. In a lidded stockpot over low heat, cook barley in 3/4 cup broth for 20 minutes or until tender. Add remaining broth, soy sauce and sherry; continue to cook.

 

2. In a skillet over a medium heat, cook garlic, onion, parsnip and carrot in butter until softened, about 15 minutes. Add mushrooms and cook another 5 minutes or until vegetables are tender. Add vegetable mixture and remaining pan juices to simmering barley.

 

3. Sprinkle with pepper; cook, covered, over low heat for about 30 minutes.

 

Susan's changes:  Used homemade chicken broth, no butter, subbed olive oil, added a tiny bit of whipping cream at end.

 

Nutritional analysis per serving: 186 calories, 29 percent fat (6 grams), 61 percent carbohydrate, 10 percent protein.

Baby Spinach Salad

 

2  cups baby spinach

4  slices of turkey bacon (crumbled)

1/2  red onion

1/4  cup gorgonzola cheese

1/4  c. walnuts

1/4  c. diced apple

1/4  balsamic vinagrette

 

Rinse and dry spinach.  Add all other ingredients, toss, and enjoy!

 

Makes 2 servings

 

Gorgonzola Dolce

  From Italy's Lombardy region comes the most imitated blue cheese in the world. Many cheeses falsely claim to be gorgonzola, but they always leave you singing the blues. Authentic Italian Gorgonzola comes in two varieties;

Dolce - meaning sweet, and Mountain - the sharper and firmer version. Almost spread able, Gorgonzola Dolce is supple and luxurious with an unmistakable tangy creaminess. Its pale white interior is laced with streaks of blue, giving Gorgonzola Dolce a striking appearance to match its piquant flavor. Enjoy Gorgonzola Dolce as a table cheese, spread thickly on a piece of crusty baguette, or as an ingredient in your favorite salad dressing.

* Made from pasteurized cow's milk

Citrus-Skillet Pork Chops

 

1 clove of garlic, minced

1 teaspoon paprika

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/8 teaspoon ground black pepper

4 center-cut loin pork chops with bone (4 ounces each), 3/4 inch    thickness, trimmed

3/4 cup chicken broth

1 teaspoon fresh lemon juice

 

In a small bowl, combine garlic, paprika, coriander, cumin, and pepper. Mix well. Sprinkle spice mixture evenly over both sides of pork chops.

 

In a large skillet, combine chicken broth and lemon juice. Mix well. Add

pork chops and simmer, covered, over low heat until chops are tender and no longer pink, about 30 minutes.

 

Pour broth mixture from skillet into a glass measuring cup; cool slightly.

Cover with plastic wrap and set aside.

 

Place pork chops in same skillet. Heat pork chops over medium heat turning once until browned and heated through, about 2-3 minutes. Place pork chops on a serving plate and cover with foil to keep warm.

 

Using a spoon, skim fat from top of reserved sauce. Return broth mixture to skillet. Bring to a boil, stirring over med heat until reduced slightly, about 2 minutes. Spoon lemon sauce over pork chops.
Serve immediately.

 

Serves 4

Strawberry Rhubarb Pie

 

   1     pie crust  (9 inch), -- unbaked

   1     cup sugar

   3     tablespoons tapioca

   1/4  teaspoon salt

   1/4  teaspoon nutmeg

   1     pound rhubarb, -- cut in 1/2"  pieces

   1     cup whole small strawberries

 

                        Topping

   1/3  cup  flour

   1/3  cup  sugar

   1/2  teaspoon  cinnamon

   1/4  teaspoon  nutmeg

   3     tablespoons butter

 

Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; mix to coat the fruit. Let stand about 20 minutes. Put into pie shell.

 

Topping:

Combine topping ingredients, cutting in butter until mixture is crumbly.

Sprinkle on top of pie filling. Bake at 400 degrees for 35 - 40 minutes.