| Both sides previous revisionPrevious revision | |
| food_recipes [2010/11/17 13:11] – david | food_recipes [2010/11/17 13:18] (current) – david |
|---|
| |
| In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream. Makes 11 one cup servings. | In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream. Makes 11 one cup servings. |
| | |
| | ==== Hearty Vegetable Barley Soup ==== |
| | |
| | Lifted from here: [[http://www.recipesource.com/soups/soups/vegetable-barley1.html]] |
| | |
| | | 4 |ounces |Lean ground beef | |
| | | 1/4 |cup |Chopped onion | |
| | | 1 |clove |Garlic cloves -- minced | |
| | | 1 3/4 |pints |Water | |
| | | 1/2 |pound |No-salt-added tomatoes -- undrained -- chopped | |
| | | 1/4 |cup |Medium QUAKER Barley* | |
| | | 1/4 |cup |Sliced celery | |
| | | 1/4 |cup |Sliced carrots | |
| | | 1 |cube |Beef bouillon cubes | |
| | | 1/2 |teaspoon|Basil | |
| | | 1/2 |leaf |Bay leaf | |
| | | 1 |dash |Black pepper | |
| | | 4 1/2 |ounces |Frozen mixed vegetables | |
| | |
| | In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and |
| | garlic. Cook until onion is tender; drain. Add remaining ingredients |
| | except frozen vegetables. Bring to a boil. Reduce heat to low; cover. |
| | Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10 |
| | to 15 minutes or until vegetables and barley are tender. Add additional |
| | water if soup becomes too thick upon standing. |
| | |
| | Ten 1-cup servings |
| | *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for |
| | medium barley and decrease water to 6 cups. Cook ground beef, onion and |
| | garlic as directed above. Add remaining ingredients including frozen |
| | vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 |
| | minutes or until vegetables and barley are tender. |
| | |
| | Nutrition Information: 1 cup * Calories 110 * Protein 7g * Carbohydrate |
| | 15g * Fat 3g * Cholesterol 15mg * Dietary Fiber 2g * Sodium 190mg * |
| | Percent of Calories from Fat: 25% |
| | Exchanges: Starch/Bread 1/2, Meat 1/2, Vegetable 1-1/2 |
| | Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats |
| | Company Reprinted with permission from The Quaker Oats Company Electronic |
| | format courtesy of Karen Mintzias |
| |
| ==== Three-Bean Enchilada Chili ==== | ==== Three-Bean Enchilada Chili ==== |
