Beef Barley soup

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Beef Barley Soup

Serves Serves 8    

Ingredients

• 2 pounds stew meat (nicely marbled beef chunks)
• salt and pepper
• 2 tablespoons oil
• 10 cups water
• 3 mounded tablespoons good quality beef base*
• 3 stalks celery (about 2 cups), chopped
• 2 onions, chopped
• 5 cloves garlic, minced
• 1 large potato, peeled and shredded, about 2 cups
• 3-4 large carrots, peeled and shredded, about 2 cups
• 1 cup pearl barley*** rinsed

Instructions

1. Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
2. When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
3. Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
4. When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
5. Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
6. When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
7. Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.

Slow cooker instructions:

1. In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
2. Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
3. Add the beef base, celery, onions, and garlic to the slow cooker and stir.
4. Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
5. Add the barley and simmer for another hour or so, until it is tender.

Recipe Notes

*I suggest Better than Bouillon Beef Base.

The simmer times on this soup are pretty rough. I let mine simmer all morning because I was feeling a lazy-soup-day. The best kind of day for October.

If your meat is not marbled well, you might want to add a bit of worcestershire sauce toward the end, to boost the flavor.

If your soup has boiled down to become more stew-like, simply add more water and beef base.

** I've had some questions about the green garnish I used for these photos. It's basil, but that's just what was growing in my garden when I made this. No garnish is necessary, but I would recommend parsley or chives if you want a fresh kick.

***UPDATE December 2016: I just made this over Christmas for my family in the crock pot using QUICK barley. I used the same amount. I left it in for maybe 15-30 minutes, but check the package instructions. You could do this on stove top too!

Source: This one is from Nana, Kris' mom.

All images and text © The Food Charlatan

Fish taco

Tilapia

1.5 t paprika
1.5 t brown sugar
1 t oregano
3/4 t garlic
1/2 t salt
1/2 t cumin
1/4 t red pepper

3 min over MH each side

vanilla cupcake

Print

Perfect Vanilla Cupcake Recipe

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $6

Servings: 15 cupcakes

Ingredients

• 1 1/4 cups cake flour or Canadian all-purpose flour  (150g)
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs room temperature
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup canola oil
• 1/2 cup buttermilk or plain kefir

Instructions

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
4. Add vanilla and oil and beat on medium speed (1 minute)
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
6. Pour batter into a lined muffin pan. Fill to about 1/2 full (Do-Not overfill)
7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.

Recipe Notes

A note about the flour: all-purpose works, it just doesn't produce a cupcake quite as soft as cake flour or Canadian Flour.

Copyright © 2018 Natasha's Kitchen

flatbread pesto

425 degrees

naan
pesto
mozzarella slices/shredded
spinach & arugula
crushed red pepper
cherry tomato halved

10-13 minutes

sesame crused tuna or tofu

1/4 c soy sauce
1 T mirin
1 T honey/maple syrup
2 T sesame oil
1 T rice vinegar (for dip half only)
1/2 c sesame seeds
1 T oil

half liquid and use half for marinade and other for dip (+vinegar)

sear tuna 30 sec per side on hot pan/grill
sear tofu 30 sec

tempura batter thick

good for veggies or sweet sour pork

0.5 c potato starch or cornstarch
0.5 c flour
0.33 c panko
0.33 c sesame seeds roasted
0.5 t baking powder
0.5 c water
0.5 c vodka

gyros

Roasted Chickpea Gyros

A simple and delicious Mediterranean inspired vegetarian roasted chickpea wrap with refreshing tzatziki sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 331 kcal

Ingredients

• 1 15 oz can chickpeas 425 g, 1 ½ cup soaked chickpeas if starting from dry, drained and rinsed
• or strips of chicken. Saute instead of roast
• 1 Tbsp olive oil 15 mL
• 1 Tbsp paprika* 7 g
• 1 tsp ground black pepper 3 g
• 1/2 tsp cayenne pepper 1.5 g
• 1/4 tsp salt 1.5 g
• 4 pita flatbreads
• 1 cup tzatziki 
• 1/4 red onion cut into strips
• 2 lettuce leaves roughly chopped
• 1 tomato sliced

Instructions

1. Prep: Preheat oven to 400 degrees F (204 C). Pat dry chickpeas with paper towel, removing any skins that may come off. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
2. Roast: Spread chickpeas onto a greased rimmed baking sheet and roast for about 20 minutes, until lightly browned but not hard.
3. Assemble: Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!

Notes

• *If you don't like spicy foods, halve the amount paprika, black pepper, and cayenne pepper. Taste a chickpea before baking and adjust flavors as needed.
• If your pita breads crack when you fold them, cover them with a moist paper towel and microwave for 20 to 30 seconds. Assemble your sandwich immediately after microwaving.
• Wanna bring these to lunch? Try them in meal prep-able form!