From the back of the Quaker Barley Box

• 1 (14 1/2 oz.) can Tomatoes, diced, undrained, (may use seasoned tomatoes)
• 1 (16 oz.) jar/can Salsa or tomato sauce
• 1 (14 1/2 oz.) can Fat free chicken broth
• 1 cup Quaker Medium Barley
• 4 cups Water
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1 (15 oz.) can Black Beans, drained, rinsed
• 1 (15 1/4 oz.) Corn, whole kernel or corn with peppers, undrained
• 3 cups Chicken breast, cooked,cut into bite-sized pieces (about 1 & 1/2 lbs)
• [optional] Cheese
• [optional] Sour Cream

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.

Indian, Cucumber, Tomato, and Yogurt Salad

This receipe makes a rather thick raita. if you like it thinner, don't drain the yogurt.

• 2 cups low-fat plain yogurt
• 2/3 cup diced, seeded cucumber
• 1/2 cup diced, seeded firm, ripe tomato
• 1/4 cup chopped red onion
• 2 mild fresh green chiles, stemmed, seeded, and chopped
• 2 tablespons chopped fresh cliantro leaves
• Salt and freshly ground black pepper, to taste
• 1 large clove garlic, crushed through a press
• 1 & 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon pure chile powder
• 1/2 teaspoon ground cumin

1. Place the yogurt in a fine-mesh sieve lined with a double layer of cheesecloth and set over a bowl. Place in the refrigerator and let drain for 2 hours.
2. In a bowl, combine the cucumber, tomato, onion, chiles, and cilantro and season with salt and pepper.
3. Place the yogurt in another bowl and toss with the garlic and lemon juice. Toss the vegetables with the yogurt.
4. Stir the chile powder and cumin in a small skillet over medium heat until fragrant, about 30 seconds. Stir into the salad.

Serves 4 to 6 as an accompaniment to curries and stewes.

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 can (28 ounces) crushed tomatoes, undrained
1 can (15 to 16 ounces) pinto beans, rinsed and drained
1 can (15 to 16 ounces) dark red kidney beans, rinsed and driained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce ( 1 & 1/4 cups)
1 teaspoon dried oregano leaves
Toritilla chips, broken, if desired
Shredded Cheddar cheese, if desired 

Directions

1. Heat oil in 3-quart suacepan over medium-high heat. Cook onion and bell peper in oil 5 minutes, stirring occasionally until crisp-tender.
2. Stir in remaining ingredients except tortilla chips and cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occaisionally. Sprinkle each serving with chips and cheese.

Note: brown 1/2 lb of turkey or faux ground beef before cooking onion and bell peper (drain if necessary)