Seek through these dark days
the speck of light that reminds;
Spring is nearly here.
===
Dreams curl like new leaves
around my heart, waiting for
Sun and Circumstance.
Monday, January 23, 2012
Sunday, January 22, 2012
Adventures With Purple Barley
Last night I put 2 cups of Lonesome Whistle's Purple Barley and about 6-7 cups of water in my slow cooker. I've been meaning to try this since my success with the Scottish Oats in the slow cooker. Right before I went to bed I set it on low for 8 hours. This morning - warm and tasty barley cereal ready to go! We added butter, milk, and sweetener as we served. Some of us had it with honey, some with molasses, and some with brown sugar. Everyone enjoyed it - even Sister-Bug who often refuses to eat things that don't have Gorgonzola in them. This is one of my new favorite ways to deal with breakfast and my hungry little bugs who often can't even wait for eggs to scramble! How perfect to have breakfast ready to go, the moment they are up and clamoring for food.
My other success with the purple barley was the following recipe - made up largely because my mom gave me a container of Mascarpone and I didn't have any immediate inspirations of what to do with it. Leafing through old cookbooks I found a recipe for risotto with Mascarpone and Pancetta. The idea struck my fancy, and this recipe was the result. It seemed to be kind of a risotto/pilaf hybrid and I'm just not sure what to call it. It is amazingly rich and warming. Papa-Bug, in particular couldn't have enjoyed it more.
Decadent Barley with Mascarpone
1/2 onion
5 tbl. butter
2 cups purple barley
1/2 pound ham cubed (I used a nitrite-free ham slice from Deck Family Farm...soooo good)
5-6 cups chicken broth
8 oz Mascarpone cheese
4 tbl. Fresh parsley
5-7 Green onions
Heat the butter in a large, heavy bottomed frying pan. Chop the onion and saute until clear. Add the barley and continue to saute for another 5-7 minutes (in making risotto you wait for the rice to look 'clear', which didn't happen with the barley). Add the ham and toss to combine. Add the chicken broth and cover. Bring to a boil, reduce to simmer, and cook until the barley is done through - this took about an hour. Remove from heat and allow to cool for 15-30 minutes (this is essential, as it keeps the Mascarpone from separating too much). Just before serving, mix in the minced parsley and green onions and the Mascarpone.
My thanks go out to my mom for putting the Mascarpone in my fridge, causing the creation of this pleasing recipe!
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| A red bowl of slow-cooked purple barley. |
My other success with the purple barley was the following recipe - made up largely because my mom gave me a container of Mascarpone and I didn't have any immediate inspirations of what to do with it. Leafing through old cookbooks I found a recipe for risotto with Mascarpone and Pancetta. The idea struck my fancy, and this recipe was the result. It seemed to be kind of a risotto/pilaf hybrid and I'm just not sure what to call it. It is amazingly rich and warming. Papa-Bug, in particular couldn't have enjoyed it more.
Decadent Barley with Mascarpone
1/2 onion
5 tbl. butter
2 cups purple barley
1/2 pound ham cubed (I used a nitrite-free ham slice from Deck Family Farm...soooo good)
5-6 cups chicken broth
8 oz Mascarpone cheese
4 tbl. Fresh parsley
5-7 Green onions
Heat the butter in a large, heavy bottomed frying pan. Chop the onion and saute until clear. Add the barley and continue to saute for another 5-7 minutes (in making risotto you wait for the rice to look 'clear', which didn't happen with the barley). Add the ham and toss to combine. Add the chicken broth and cover. Bring to a boil, reduce to simmer, and cook until the barley is done through - this took about an hour. Remove from heat and allow to cool for 15-30 minutes (this is essential, as it keeps the Mascarpone from separating too much). Just before serving, mix in the minced parsley and green onions and the Mascarpone.
My thanks go out to my mom for putting the Mascarpone in my fridge, causing the creation of this pleasing recipe!
Friday, January 20, 2012
Thursday, January 19, 2012
Adding To The Pasta Sauce
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| This is not my kid... I just love this picture. |
I was making pasta sauce the other night and hit upon the idea of using some cooked beans leftover from a previous dinner. The whole sauce was based around what I had that needed to be used - eggplant and what not. On the whole, it worked out really well. I could have added zucchini, spinach, or any other veggies if I had them. The beans and cream gave the sauce a richness and a velvety texture not usually found in a veggie sauce. Added benefit - the kids liked this sauce way more than they like plain red sauce!
Vegetable-Bean Pasta Sauce
In olive oil sauté
1 onion - chopped
3 garlic cloves - chopped
2 sm. eggplant - cubed
(other veggies would go here)
Basil
Oregano
Parsley
Add
15-20 oz. canned tomatoes
1 c white wine
1 c water
Cook until the vegetables are soft through.
Puree in a food processor with
1 1/2 cups cooked red or white beans (one can of beans would be fine too)
1 cup cream
Salt and pepper
Until everything is blended together. Adjust the thickness of the sauce with water reserved from cooking the pasta.
Pass with asiago.
Added possibility - adding extra beans and a half cup of asiago will make a thick Italian style bean dip! Tasty on bruschetta...
Daily Haiku: January 19th
By this candle light
I pray big dreams and visions
That fly free on breeze.
I pray big dreams and visions
That fly free on breeze.
Tuesday, January 17, 2012
Monday, January 16, 2012
A Warm Mug
After a run in our paltry half inch of snow (pretty for sure, but disappointing for Brorher-Bug) we came inside and a hot drink was in order. Often we go for cocoa on snowy days, but today Papa-Bug made his favorite from childhood.
POOH DRINK (Makes 4 Mugs)
4 cups Milk
1/4 to 1/2 cup Honey (to taste)
1/2 tsp Fresh Ground Nutmeg
2 Eggs
Beat eggs thoroughly, set aside.
In a saucepan, heat milk over medium-low heat, stirring constantly, until it simmers. Add honey and half the nutmeg. Stir.
Slowly add 1 cup of the hot milk to the eggs, stirring as you add it. Then add the eggs with the milk back into the saucepan and bring back to a boil, stirring constantly.
Pour into mugs and garnish with the remaining nutmeg. For kids, put the mugs in the freezer to cool for 5-10 minutes, until drinkably cool.
POOH DRINK (Makes 4 Mugs)
4 cups Milk
1/4 to 1/2 cup Honey (to taste)
1/2 tsp Fresh Ground Nutmeg
2 Eggs
Beat eggs thoroughly, set aside.
In a saucepan, heat milk over medium-low heat, stirring constantly, until it simmers. Add honey and half the nutmeg. Stir.
Slowly add 1 cup of the hot milk to the eggs, stirring as you add it. Then add the eggs with the milk back into the saucepan and bring back to a boil, stirring constantly.
Pour into mugs and garnish with the remaining nutmeg. For kids, put the mugs in the freezer to cool for 5-10 minutes, until drinkably cool.
Sunday, January 15, 2012
Daily Haiku: January 15th
Wish for fat snowflakes
to catch lightly on the tongue,
like magic falling.
to catch lightly on the tongue,
like magic falling.
Friday, January 13, 2012
Daily Haiku: January 13th
Crystal clear beach day
blows salty breeze on my face;
moves my hair and dreams.
blows salty breeze on my face;
moves my hair and dreams.
Tuesday, January 10, 2012
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