Barley Lentil Soup

This recipe is super, super easy, and I've found it to be a great last minute recipe - you'd have to keep lentils and barley on hand, of course...


Makes 8 servings.

Olive oil
1 Cup sliced onion
1 teas. minced garlic
3 cups water
3 cups vegetable broth (I usually do half chicken broth)
2 cups frozen soup vegetable, thawed
1 can (14 oz.) diced tomatoes
1 cup lentils, red or brown
2/3 cup pearled barley
1 teas dried oregano
1 teas dried basil
1 bay leaf
1/2 teas. dried thyme
1/8 teas. black pepper

Coat large saucepan or Dutch oven with olive oil; heat over medium-high heat.  Add onions and garlic; cook and stir 2 minutes or until golden brown.

Add all remaining ingredients and stir together.  Bring to boil.  Reduce heat; simmer, stirring occasionally, 50 minutes or until barley is tender.  Remove bay leaf, and serve immediately.

Tuscan Style Potato and Leek Soup

Super tasty - we had this for dinner.  I did one leek and one onion and used 3/4 cup milk + 1/4 cup half & half since I had no sour cream.  I also omitted the kale due to not having any.  And for sake of time, I didn't puree at all.  It still came out fantastic.


5 medium russet potatoes
4 Tbsp unsalted butter
2 medium leeks (white and green parts), or 1 large onion, sliced and rinsed well
3 garlic cloves, minced
1 tsp sea salt
1/2 tsp white pepper
4 cups homemade or canned chicken broth
1/2 lb sliced bacon, cooked and crumbled (save bacon grease for sauteing, if desired)
1/2 cup milk
1/2 cup sour cream
1 cup grated cheddar cheese
4-5 kale leaves, chopped, more or less as desired
Directions:

1. Heat the oven to 375 degrees. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until tender, about 1 hours. Let cool completely on a cooling rack.
2. Combine butter or reserved bacon grease, leeks/onion, garlic, salt, and pepper and cook, stirring occasionally, until softened.
3. Add the chicken stock/broth to the leek /onion mixture.
4. Cut the cooled potatoes in small 1/2 inch cubes. Remove peel on one or two of that potatoes. Set aside one cup of diced potatoes. Throw the remaining potatoes into the pot with the leeks/onions.
5. Puree the contents of the pot in batches in a blender until very smooth. Return the soup to the pot and reheat over medium low.
6. Whisk together the milk and sour cream and then whisk this into the soup, along with the reserved 1 cup potatoes, and cheese. Add chopped kale and allow to simmer for 10 minutes or so. Season more with salt and pepper as desired.
7. Serve garnished with cheese, bacon bits, or green onions, as desired.

Yield: 6-8 servings

From Passionate Homemaking

Chocolate Raspberry Streusel Squares

It's been awhile, but here's a great (and easy) Christmas cookie recipe.

1 1/2 cups all-purpose flour
1 1/2 cups oats, uncooked
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 teas. baking powder
1/4 teas. salt (optional)
1 cup (2 sticks) unsalted butter, chilled and cut into pieces

1/2 - 1 cup raspberry preserves or jam
1 cup semisweet chocolate chips or chunks
1/4 cup chopped almonds

1/2 cup semisweet chocolate or white chocolate, melted (optional)


Heat oven to 375 degrees F.  In bowl, mix flour, oats, sugars, baking powder, and salt.  Cut in butter with pastry blender until mixture is crumbly.  Reserve 1 cup oat mixture for streusel; set aside.  Press remaining oat mixture onto bottom of *ungreased 9 inch square baking pan.  Bake 10 minutes.  Spread preserves over crust (I tried not to get it too close to edges as it will burn).  Sprinkle with chocolate pieces.  Mix reserved oat mixture with almonds and sprinkle on top.  Bake 30-35 minutes or until golden.  Cool completely.

Drizzle with melted chocolate, if desired.  Let chocolate set before cutting.

*I did grease it with a little canola oil spray - it seemed to help it get out of the pan easier.  If you're using a glass pan, I'm guessing that won't be an issue as you can cut it in the pan, but if you use a metal pan, I'd suggest spraying it.