Tag Archives: barley

Weekly Eating – 9/24/18

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

The weekend was a good mix of relaxing and productivity and fun. I spent some time on Saturday whipping up a batch of hot sauce in green and red, along with some pumpkin cookies for this month’s food swap. I ended up with enough hot sauce that I kept plenty for us and also a bottle of each to swap.

so many peppers

I also finally got around to pulling up all the dead and dying summer plants from the garden. The tomatoes had been sadly neglected, as evidenced by several (at least 4) enormous hornworms I found. Like, these suckers were the size of my ring finger for sure. It was fascinating and terrifying and gross.

amazing photo of a giant hornworm on a tomato plant

And did you know they are a favorite host for parasitic wasps? Yeah… Nature, you creepy.

hornworn covered in wasp cocoons

In better news, we also attended the Eleventh Annual Pepper Fest! Held in Briar Chapel, between Chapel Hill and Pittsboro, it is a wonderful day filled with music, dancing, acrobatics, and all the pepper flavored culinary delights.

NC Pepper Fest 2018

Hosting everything from cayenne popcorn to ghost chili honey to pepper steeped beers and sodas, this festival will light up your taste bud and set your face on fire. If you want it to. The extra-hot stuff is clearly marked!

NC Pepper Fest 2018

From their website:

We are still tallying up things, but here’s where things stand so far:
* Approximately 3000 folks were in attendance
* More vendors than ever…89 booths!
* Local farmers were paid $3400 for 570 lbs of peppers of 45 different varieties!
*125 Volunteers helped put on the event.
*Kids Village was over the top! 250+ happy children
*Compost sorted by Kassandra & hauled off by Brooks Composting
Culinary Winners:
The Savory Stunner (Best Savory Dish): Little River Eco Farm
My Sweet Heat (Best Sweet Dish): Big Spoon Roasters
The Double Take (Most Creative Dish): Fusion Fish
The Platinum Pepper (Best in Show):  The Food Fairy
The Staff Sweetheart (Most Local):  Angelina’s Kitchen

NC Pepper Fest 2018

Monday:

Breakfast – Peach oatmeal. I need ALL the peaches before the season is over. way too soon, as always.

Lunch – I made a triple batch again of this cauliflower barley bowl, it is so dang good.

cauliflower barley cashew bowl

Dinner – Tonight’s dinner got muy fan-say. I had king oysters and enoki left over from a stop at my favorite asian grocery, so I made King Oyster scallops with rice noodles & enoki base, and a vegan cashew cream sauce. Too legit to quit, the boy even said it was awesome. I could charge $60 a plate for this ish.

king oyster mushroom scallops

I also had several passion fruits from a vine I found, and tried my hand at a coulis, which turned out divine when mixed with soda water. Homemade soda this week homies!

passion fruit passion fruit syrup

Tuesday:

Breakfast – more oatmeal!

Lunch – more Cauliflower Barley Bowls!

cauliflower barley cashew bowl

Dinner – This was the Food Swap, so I mostly nibbled on samples.

bull city food swap

But when I got home the boy let me have a half a burrito he hadn’t eaten with his dinner 🙂

Wednesday:

Breakfast – Cocoa puffs lol at least I used homemade cashew milk

Lunch – red lentil dal with rice, hot sauce, crème fraîche, and a garlic curry sauce from the swap. YUM.

red lentil dal with garlic curry

And passionfruit soda!

passionfruit soda

Dinner –Baked cod with red potatoes and asparagus. Super simple, healthy, and tasty a.f. Also the writer of the recipe is freaking hilarious and I’m now a confirmed follower of her blog.

baked cod, potatoes, and asparagus

Thursday:

Breakfast – Smoothie. I got a cherry berry mix from the store, and it has cocoa nibs… I hate that. They are chalky and crunchy and I don’t want to chew my drink thank you very much. Now I know.

cherry cocoa smoothie

Lunch – Cauli Cashew bowl! Last one.

cauliflower barley cashew bowl

Dinner – Thursday Night Co-op! Today was BBQ pulled pork with slaw and chips, and dang was it good!

bbq pulled pork co-op dinner

Friday:

Breakfast – breakfast burrito w peppers, onions, mushrooms, and tomato + hot sauce. nom. nom.

breakfast burrito

Lunch – Leftover mushroom scallops & last of the seaweed salad

mushroom pasta and seaweed salad

Dinner – well, this turned into one of the most frustrating days of all time when my car smelled like smoke and just stopped running… and after the third tow didn’t show up I said forget it I’m just dealing with this later, and the hubs was sweet enough to take me to dinner, where I could drown my sorrows in a fishbowl margarita! The day got much better after that…

fishbowl margarita

Also the tacos al pastor were DELISH. I was in pain for hours afterwards because I was so full, but, #worth.

tacos al pastor

The Weekend

I’ll spend a big part of the weekend trying hard to stay off Twitter due to all the things I’m missing by not being at FinCon!

But there is plenty to keep me busy. Like planting all my remaining cold weather goodies like broccoli, cabbage, kale, beets, and radish.

fall garden vegetable planting

And pulling weeds. And planting oodles of bulbs now so our yard is a riot of color in the spring. And some garlic. And cleaning, which never ends. And turning this bumper crop of Carolina Reapers into delicious, face-melting salsa.

carolina reaper peppers

 

Food Total: $28.61 + 10.81 + 31.57 = $70.99

Not bad overall. One trip to the co-op for bulk barley and more canned pumpkin, one trip to Harris Teeter for cheese and other stuff, and a Produce Box delivery.

Lessons Learned

I enjoy eating the same meals over and over (see, 3 days of cauliflower and barley!) but I also really enjoy trying new recipes (mushrooms as pasta and scallops in the same dish? why not). Both of these things help me save money in the long run, as it keeps cooking at home interesting.

But, going out sometimes is ok too. The experience, not having to do dishes, and eating foods you probably wouldn’t take the time to make yourself all make it worth it. As an occasional treat though, not a daily ritual.

Also gardening is an immensely  satisfying hobby. Even when nothing grows. Even when the only thing you’re feeding is the bugs this year. Even when it rains too much, or not at all. The feeling of kneeling in soft dirt, smelling like compost and rain and Earth, digging holes and tenderly laying baby plantlings in there with the hopes and dreams of their leafy future… there is nothing else like it.

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Mushroom & Asparagus Barley Risotto

 

As summer is winding to a close, I am still in denial.  I don’t want to let go of the beautiful unfolding of spring, the delicate greens and fragrant blossoms, the heavy fruits ripening on the vine, the cornucopia of riotous color at the farmer’s market.  Spring and summer make this farm-loving, healthy-cooking, veggie-eating foodaholic girl’s heart sing.

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So when I saw some end of season asparagus and some shiitake mushrooms on sale, I had to nab them.  For a fleeting taste of spring, summer & autumn all rolled into one, this risotto is earthy and vegetal, and completely delicious.

And the best part is, if you use canned mushroom & frozen asparagus you can make this all year round!  A well-stocked fridge/freezer/pantry can bring any season to your plate.

Ingredients:

  • 1/2 pint chopped mushrooms
  • 1/2 pound asparagus
  • 1 cup barley
  • 2 cups chicken stock or water
  • Optional add-ins: diced tomato, garlic, onions, spices to taste

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Step 1: Rinse your asparagus and wipe off any dirt from the mushrooms. Dice them into bite-sized pieces.

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Step 2: Put the barley in a pan with 1 cup of stock or water. (This can be vegan if you use vegetable stock or water in place of the chicken stock). Bring to a boil, and then simmer.

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Step 3: Let the barley cook, watching the liquid level. When it gets low, add a few more tbsp of stock and stir. Continue for 20-25 minutes, until barley is chewy and nearly cooked through. Add the diced veggies for the final 5-10 minutes of cooking.

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At this point, you can season to taste, I only used a little garlic salt. This tastes amazing on its own, or you can add any of the option mix ins suggested, or anything else you happen to have laying about.

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This recipe makes about 2 cups worth of risotto, enough for 4 small side dish servings or two full meals.

Mushroom & Asparagus Barley Risotto

Ingredients

  • 1/2 pint chopped mushrooms
  • 1/2 pound asparagus
  • 1 cup barley
  • 2 cups chicken stock or water
  • Optional add-ins: diced tomato, garlic, onions, spices to taste

Instructions

  1. Rinse your asparagus and wipe off any dirt from the mushrooms. Dice them into bite-sized pieces.
  2. Put the barley in a pan with 1 cup of stock or water. (This can be vegan if you use vegetable stock or water in place of the chicken stock). Bring to a boil, and then simmer.
  3. Let the barley cook, watching the liquid level. When it gets low, add a few more tbsp of stock and stir. Continue for 20-25 minutes, until barley is chewy and nearly cooked through. Add the diced veggies for the final 5-10 minutes of cooking.
  4. At this point, you can season to taste, I only used a little garlic salt.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/vegan/mushroom-asparagus-barley-risotto/

 

Nutrition Facts
4 Servings
Amount Per Serving
  • Calories 246.8
  • Total Fat 2.2 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 0.6 g
  • Monounsaturated Fat 0.8 g
  • Cholesterol 3.6 mg
  • Sodium 178.2 mg
  • Potassium 399.9 mg
  • Total Carbohydrate 49.8 g
  • Dietary Fiber 9.3 g
  • Sugars 3.8 g
  • Protein 9.3 g
  • Vitamin A 4.2 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 15.2 %
  • Vitamin C 8.0 %
  • Vitamin D 0.0 %
  • Vitamin E 3.9 %
  • Calcium 2.6 %
  • Copper 32.9 %
  • Folate 17.0 %
  • Iron 10.8 %
  • Magnesium 13.9 %
  • Manganese 41.1 %
  • Niacin 25.7 %
  • Pantothenic Acid 15.0 %
  • Phosphorus 17.2 %
  • Riboflavin 15.5 %
  • Selenium 44.6 %
  • Thiamin 13.2 %
  • Zinc 12.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Savory Vegan Bake

 

Sometimes, you just have no ideas in your head. You open the cupboards and refrigerator and sift through half-bags of random ingredients, cans you forgot you had, and sad wilted veggies. And then inspiration strikes!

This was one of those times.

I had half a bag of barley, as well as half a bag of black eyed peas.  In the fridge, I had a few spears of asparagus, and half a small zucchini. I also had some cooked turkey, which seemed appropriate to add.

Ingredients:

  • 1 cup zucchini slices
  • 1 cup diced asparagus
  • 1/2 cup greens (spinach, kale, mustard greens)
  • 1/2 cup diced mushrooms
  • 1 cup black-eyes peas (or other dried bean)
  • 1 cup pearled barley
  • Salt, pepper, turmeric
  • 2 1/2 cups water or broth
  • Optional: 1/2 cup cooked turkey

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Step 1: In a pot on the stove, bring the water or broth to a boil. Add in the beans & barley, cover, and simmer for about 35-40 minutes. If they get dry, add more water as needed.

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Step 2: In a pan, add all the diced veggies with a little water or oil, and cook on medium heat, covered, for 10-12 minutes.  (If using ground turkey or beef, add and cook here)

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Step 3: Once the peas & barley are softened, mix with the vegetables in a large baking pan. Add seasonings to your taste, I used garlic salt, black pepper & some turmeric (hence the yellow color). Bake at 350 for 15-20 minutes, until heated through. Serve & enjoy!

 

Savory Vegan Bake

Ingredients

  • 1 cup zucchini slices
  • 1 cup diced asparagus
  • 1/2 cup greens (spinach, kale, mustard greens)
  • 1/2 cup diced mushrooms
  • 1 cup black-eyes peas (or other dried bean)
  • 1 cup pearled barley
  • Salt, pepper, turmeric
  • 2 1/2 cups water or broth
  • Optional: 1/2 cup cooked turkey

Instructions

  1. In a pot on the stove, bring the water or broth to a boil. Add in the beans & barley, cover, and simmer for about 35-40 minutes. If they get dry, add more water as needed.
  2. In a pan, add all the diced veggies with a little water or oil, and cook on medium heat, covered, for 10-12 minutes. (If using ground turkey or beef, add and cook here)
  3. Once the peas & barley are softened, mix with the vegetables in a large baking pan. Add seasonings to your taste, I used garlic salt, black pepper & some turmeric (hence the yellow color). Bake at 350 for 15-20 minutes, until heated through. Serve & enjoy!
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/healthy/savory-vegan-bake/

Ham & Barley Soup

 

I don’t know about wherever you were in the world for April 20th, but happy first day of Spring! FINALLY! And… we got snow. About four inches of fluffy, wet snow. Eff you too Connecticut.

So rumor has it some big holiday thing is happening next week. As in, Easter is one week from today. WHO SAID IT COULD BE APRIL? Time needs to calm itself down, have a cup of tea, and stay awhile. Moving and starting new jobs doesn’t help, because you are insanely busy non-stop. Or so it feels like.

And once the weather remembers that it’s Spring now, it will just be crazier. Because I’ve got a window-full of happy sprouts just waiting for fresh tilled Earth! And so many new farmers markets to explore, restaurants to try, and seafood to enjoy!

Whether you celebrate the religious meanings behind Easter or just get excited about peeps and edible bunnies, it is just around the corner. And that means you are likely going to have the typical Easter ham. Even if not, you can take advantage of post-Easter sales and snap one up.

Ham & Barley Soup is a classic “dad recipe”. My dad is the expert, and has been making this for as far back as I can remember. As a kid I didn’t like it very much, but now that my tastes have matured it is one of my absolute favorite cold-weather dishes. Or anytime really. It’s so easy, and so flavorful! It is the perfect use for leftover ham and ham bones, will keep money in your wallet, and fill you up.

Ingredients:

  • Bones from one large ham shank
  • 12 oz pearled barley
  • 4-5 large carrots, cut into coins
  • 2-3 stalks celery, diced
  • 1 1/2 gallons water or stock
  • Optional: bunch fresh kale, torn, extra ham meat
  • Salt & pepper

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Step 1: For this simple dish, the magic is in the time. Simmering the ham bones in the water all day long brings out the depth of flavor. Put the water or stock in a large soup pot with any bones, and simmer for at least 1 hour, up to 12.

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Step 2: Add the carrots, celery, and barley. Simmer for another 30-40 minutes or longer, until everything is softened.

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Step 3: Season to your liking, add extra meat if you have it, or some spinach or kale.

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This soup is deceptively simple but addicting. It makes an awful lot, so be sure you will eat it over several days, are feeding a lot of people, or have some extra freezer space.

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This is the batch I added some kale to once it was cooked. I liked the extra greens, it gave some great color, extra nutrients, and tasted awesome all together. Give it a try, maybe next week!

 

Ham & Barley Soup

Ingredients

  • Bones from one large ham shank
  • 12 oz pearled barley
  • 4-5 large carrots, cut into coins
  • 2-3 stalks celery, diced
  • 1 1/2 gallons water or stock
  • Optional: bunch fresh kale, extra ham meat
  • Salt & pepper

Instructions

  1. For this simple dish, the magic is in the time. Simmering the ham bones in the water all day long brings out the depth of flavor. Put the water or stock in a large pot with any bones, and simmer for at least 1 hour, up to 12.
  2. Add the carrots, celery, and barley. Simmer for another 30-40 minutes or longer, until everything is softened.
  3. Season to your liking, add extra meat if you have it, or some spinach or kale. If using greens, simmer an extra 5-10 minutes to soften them. Serve hot with some fresh bread or biscuits.
Recipe Management Powered by Zip Recipes Plugin
http://www.budgetepicurean.com/soup/ham-barley-soup/

 

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