Mushroom Chowder

There is nothing like a bowl of steaming chunky soup to warm you up on a chilly fall night.  That certainly isn't the case tonight, it's a really hot and humid night.  But I had a large container of mushrooms left over from a party and didn't want them to go to waste.  So I made one of my favorite soups with them.  The flavours are just perfect together.  The broth thickens up when it's served the second night.  If it lasts that long.  I sometimes make it one night and leave it to eat the next night, just so the broth is thicker.  Either way, the taste is incredible.  

 

Ingredients

 

3 tablespoons butter
1 small onion
1 cup chicken broth
2/3 cup diced celery
1 lb. of fresh quartered mushrooms
3 cups diced potatoes
salt and freshly ground pepper to taste
6 strips of fried and cut up bacon
dash of paprika
1 can of condensed cream of mushroom soup
2 to 3 cups milk

 Method

Saute finely chopped onion in butter until soft, do not brown.  Add broth, celery, potatoes, mushrooms, bacon, paprika, salt and pepper and mushroom soup.  Cover and cook until vegetable are tender, about 15 minutes.  Add milk, heat through.  Serve immediately.  

 

Serves 4 large servings. 

Lasagna

Lasagna has always been one of my favorites.  I really love anything with noodles and Italian meat sauce in or on it.  A friend of mine shared her recipe with me and with a few modifications, I have made it my own.  

I like to double the amount of ground beef in mine, my family likes a meatier lasagna.  You could also add some cooked Italian sausage to it if you liked.  You can add whatever vegetables you like best.  I change it up according to what is in the vegetable draw on that particular day.  Same with the cheese choices.  I will sometimes use cottage cheese or maybe ricotta.  With this lasagna I used the "ready to use" noodles.  I make sure I double the amount of tomato sauce because the noodles require a lot of moisture in order to soften and cook.  Otherwise, use the standard noodles with only one large can of tomato sauce.  On top I will use either mozzarella or marble cheddar; just what ever I feel like at the time.  

 

So, experiment with different ingredients and you'll end up with something that suits your individual taste. This makes a huge lasagna.  Enjoy!  

Ingredients

Sauce

1 lb. of lean ground beef

1 large onion, yellow or red

8 cups assortment of diced vegetables - peppers, mushrooms, zucchini, grated carrots

2 tablespoons Italian Seasoning

680 ml can of tomato sauce (if using cooked noodles)

796 can of diced tomatoes, NOT drained

Cottage Cheese & Spinach Layer

500 ml container of cottage cheese

300 ml container of ricotta cheese

2 eggs

2 packages of frozen chopped spinach, thawed and liquid squeezed out

16 lasagna noodles

500 g of mozzarella (or cheese of your choice)

Method

Fry ground beef and onion until no longer pink.  Add the vegetables and cook for 5 to 7 minutes.  You don't want to over cook the vegetables or they will be mushy after the lasagna is baked.  Add the tomato sauce, adjusting the amount to suit the noodles that you use,  the diced tomatoes and the Italian Seasoning. 

Cook lasagna noodles according to package directions. Or if using "ready to use" noodles, make sure you adjust your tomato sauce to help the noodles cook. 

In a large bowl combine the cottage cheese, the ricotta, 2 eggs and the spinach.  

Grate the block of cheese for the top.  

Preheat oven to 350 degrees F. 

In a large 4" deep lasagna pan (I use a deep 12" square roasting pan) start with a layer of the sauce mixture.  Add four noodles, evenly spacing them.  Next, add half the cottage cheese mixture, 4 more noodles, half of the sauce mixture, 4 more noodles, the other half of the cottage cheese mixture, 4 more noodles, the rest of the sauce and top with mozzarella cheese.  

Cover loosely with foil and bake for 45 minutes.  Remove foil and continue to bake for 15 more minutes.  Remove from over and let rest for 15 minutes before cutting.  

Makes 16 large servings.  

Sweet and Sour Meatballs

My family has loved this recipe since the first time I made it.  I've been making them for almost thirty years. The meatballs are nice and moist and the sauce is just perfect.  I have added chopped green peppers to the sauce just for something different.  We like to serve them over steamed rice and broccoli.  

Ingredients

Meatballs-

2 eggs

1 cup dry bread crumbs

1/2 cup finely chopped onion

2 teaspoons salt

1/2 teaspoon pepper

2 lbs. lean ground beef

Sweet and Sour Sauce-

2 1/2 cups brown sugar, packed

14 oz (398 ml) can pineapple chunks, reserving the liquid

1 1/4 cups reserved pineapple juice adding water to get the full amount

2/3 cup vinegar

3 tablespoons soy sauce

2 1/2 tablespoons cornstarch

3 tablespoons water

Method

Meatballs-

Beat eggs with a fork in bowl. Add the next 5 ingredients.  Mix.  Shape into 40 small balls.  Make sure not to handle the meatballs too much and don't pat them tight or they will be tough.  Bake in a preheated 375 degree F. oven for 15 to 25 minutes.  

Sweet and Sour Sauce-

Mix sugar, first amount of water, vinegar and soy sauce together in a medium saucepan.  Heat over medium heat stirring occasionally until it boils.  

Mix cornstarch with remaining water.  Stir into sauce until it boils and thickens.  Add meatballs and pineapple. If you want to add some diced green peppers, put them in at this point also.  Simmer to heat through.  

Serves 6 to 8. 

Herbed Dinner Rolls

I love to start bread and rolls out in the bread maker.  You put everything in and let it do the work.  You just have to shape them and let them rise.  It really doesn't get much simpler for homemade bread.  I found this recipe many years ago and I make it often.  I love the combination of the herbs in them.  We enjoy them with dinner, but they are also nice with a steaming bowl of hot soup on a cold winter's day.  

Ingredients

1 cup water

2 tablespoons butter, softened

1 egg

1/4 cup sugar

1 teaspoon salt

1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed

3 1/4 cups all-purpose flour

2 1/4 teaspoons bread machine yeast

Additional butter, melted

Coarse salt, optional

Method

In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast.  Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.

When cycle is complete, turn dough onto a lightly floured surface.  Divide dough into 16 portions; shape each into a ball.  Place 2 inches apart on greased baking sheets.  Cover and let rise a warm place until doubled, about 1 hour.  

Bake at 375 degrees F. for 12 to 15 minutes or until golden brown.  Brush with butter and sprinkle with coarse salt if desired.  Remove from pans to wire rack.  

Makes 16 rolls.

Sausage, Peppers and Pasta Bake

This is one of my favorite casseroles.  It takes a bit of prep work to chop all the vegetables and grate the cheese, but it is well worth it.  I get my husband to stir-fry the sausage while I'm chopping and then he cooks the veggies while I'm grating the cheese.  It takes team work if you want this on the table on a weeknight.  It makes a lot, so you will have leftovers for the next night or you could even bake half and put the other half in the freezer to bake another time. Just thaw over night in the refrigerator and take it out an hour before you want to bake it.  The bake as instructed.  

Ingredients

4 cups uncooked rotini, penne or fusili pasta

2 teaspoons olive oil

4 sweet or hot Italian sausage, removed from casings

1 medium onion, thinly sliced

2 garlic cloves, minced

1 cup thinly sliced unpeeled zucchini

1 each red and green peppers (or whatever colour you may have) cut into bite-sized pieces

1 cup sliced mushrooms

1 teaspoon Italian seasoning

salt and pepper to taste

28-oz can drained, diced tomatoes

1 1/2 cups each grated mozzarella and cheddar cheese

Method

Cook pasta according to package directions.  Meanwhile, heat oil in a large frying pan over medium-high heat.  Add sausages and cook 7 to 10 minutes or until cooked through; remove from pan and set aside.  Drain all but 1 tablespoon of fat from pan.

Preheat oven to 375 degrees F.  Reduce heat to medium and add onion and garlic.  Cook stirring frequently, for 3 minutes or until onion is just tender.  Add zucchini, peppers, mushrooms, Italian seasoning, salt and pepper to taste.  Cook, stirring occasionally, just until peppers are barely tender, about 5 to 7 minutes.  Stir cheese together.

Drain pasta when cooked and turn into a 9" x 13"casserole dish along with sausages, tomatoes and half of the cheese mixture; toss together.  Sprinkle with remaining cheese.  Bake covered, in a heated oven for 20 minutes. Uncover and continue to bake for 10 to 15 minutes until casserole is hot.  

Serves 6 to 8.  

Whole Wheat Pizza Dough

This is a really easy pizza dough, it's made in the bread maker.  You just throw everything in and let the machine do the work.  I like that it's half whole wheat flour and half all-purpose.  I've been making it for more than ten years.  The toppings are your own personal choice.  

Ingredients

1 2/3 cups water

2 tablespoons skim milk powder

2 tablespoons sugar

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon lemon juice

2 1/2 cups all-purpose flour

2 cups whole wheat flour

2 teaspoons bread machine yeast

pizza toppings

Method

Put all ingredients into bread maker.  Set on DOUGH cycle.  When done, onto a floured surface divide dough in 1/2, cover and let stand for 10 minutes.  On parchment paper, roll into 2 - 14" circles, top as desired, bake at 450 degrees F. for 15 to 20 minutes.  I use a baking stone on the bottom rack and make sure that I preheat the oven for at least 15 minutes before using the stone.  It gives it a nice crispy crust.  

Barbecued Ribs

These ribs are really moist and tender and the flavours are perfect.  I'm one of those people who keeps trying different recipes until I find one that closely matches what I think it should taste like.  From there, I make some modifications to suit my own tastes.  I use my own homemade barbecue sauce to finish these ribs off, but you can use your favorite store bought brand.

Ingredients

5 lbs. pork back ribs (3 racks)

1/4 cup packed brown sugar

2 tablespoons paprika

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper (or more to taste)

1/2 teaspoon ground cloves

Homemade Barbecue Sauce or your favorite bottled sauce

Method

Trim any visible fat from ribs.  Place ribs in a large shallow pan.  

In a small dish, stir together all dry ingredients for the rub.  Rub over the ribs.  Cover and refrigerate at least 4 hours or for up to 24 hours.  

Heat one burner of your barbecue to medium, it doesn't matter if it's a two or three burner.  Place ribs on greased grill over the UNLIT burner(s).  Close lid and cook for 50 minutes, keeping the temperature at 250 to 300 degrees F.  Turn and cook for another 50 minutes or until tender and the bones are visible at the ends.  

Brush ribs generously with barbecue sauce.  Cook, turning once and basting often, for 20 minutes or until crisp on both sides.  Remove from grill. Cut into serving portions.  

Makes 6 to 8 servings.  

Family Friendly Cod Fillets

I hate to admit I'm not much of a fish lover.  I don't like fishy tasting fish.  I was pleasantly surprised that I really enjoyed these lightly breaded cod loins.  I serve them with a homemade tartar sauce that's hard to beat.  

Ingredients

6 large cod fillets ( about 5 oz / 142 g each)

2/3 cup buttermilk

grated zest of 1 lemon

1 cup Panko bread crumbs

1/4 cup grated Parmesan cheese

1/2 tablespoon dried parsley flakes

1 1/2 teaspoon Mrs. Dash Southwest Chipotle Seasoning Mix

Pam cooking spray

Method

Preheat oven to 450 degrees F.  Spray a baking sheet with cooking spray and set aside.  

Pat cod fillets dry with paper towels.  Whisk together buttermilk and lemon zest in a shallow baking dish.  Add cod and turn to coat both sides with mixture.  Let stand for 10 minutes.  

In a shallow pan, combine bread crumbs, Parmesan cheese, parsley and Mrs. Dash seasoning mix.  

Working with one piece at a time, remove cod from buttermilk mixture and shake off excess liquid.  Coat both sides of the fish.  Place fish on prepared pan.  Repeat until all fish has been breaded.  Lightly spray the top of the fish with cooking spray (or drizzle with a bit of melted butter).

Bake for 10 to 15 minutes, until fish flakes easily with a fork.  Cooking time depends of the thickness of the fish.  Serve with tartar sauce.  

Tartar Sauce 

1/2 cup mayonnaise or salad dressing (Miracle Whip)

1 tablespoon minced fresh dill, or 1 teaspoon dried

1 tablespoon sweet green relish

2 teaspoons prepared horseradish

2 teaspoons lemon juice

Combine all ingredients and refrigerate until ready to use.  

Makes 6 servings.  

Barbecued Teriyaki Chicken

I've been making this chicken for my family for more than 20 years.  Everyone in the family always likes this meal.  You can use bone-in or boneless chicken or salmon if you prefer.  The chicken takes longer to marinade, about 4 hours, but the salmon takes only about an hour.  

Ingredients

6 chicken breasts, bone-in or boneless

3/4 cup soy sauce

1/2 cup brown sugar, packed

2 tablespoons canola oil

1/2 teaspoon fresh ground ginger

1/4 teaspoon garlic powder

Method

Put chicken breasts in a large zip-style storage bag, laying flat.  Mix soy sauce, brown sugar, canola oil, ginger and garlic powder together well.  Pour the mixture into the storage bag making sure it coats the chicken.  Refrigerate for 4 hours, flipping several times to ensure an even coating of marinade.  

Preheat barbecue to medium and grill the chicken (boneless 10 minutes per side, bone-in about 12 minutes per side) until cooked through. 

If you're using salmon, cook about 10 minutes per 1 inch of thickness.  Turn and baste with sauce often.  

Serves 6.

Dilly Meatballs

I have been making these meatballs for my family for more than 25 years.  They were always a favorite with my children.  I never had to worry they weren't going to eat their dinner when I served these meatballs.  Now that they are grown up, they make these meatballs for their own families. They loved them equally as well with a sweet and sour sauce.  I will include that variation as well.  

These meatballs are very moist and flavorful. You can make the meatballs and serve them with whatever sauce you may chose.  I've used them in spaghetti and meatballs, simply warming up my favorite vegetable based tomato sauce and letting the meatballs simmer in the sauce, while the pasta is cooking.   They are just as tasty the following day as leftovers.  Make sure you use lean ground beef and nothing leaner or the meatballs will be dry and not as flavorful.

Meatball Ingredients

2 eggs

1 cup dry bread crumbs

1/4 cup dry minced onion flakes

2 teaspoons salt

1/2 teaspoon pepper

2 lbs. lean ground beef 

Meatballs Method

Mix all ingredients together in a large bowl.  Shape in about 40 meatballs, about 1 1/2" around.  Don't handle the meatballs too much or they will become tough.  Bake on a large baking sheet (with sides) in a 375 degree F. oven for 20 to 25 minutes.  

Dill Sauce Ingredients

10 oz. / 284 ml can of condensed cream of mushroom soup

3/4 cup sour cream (regular or light)

2 teaspoons beef bouillon powder

1 teaspoon dill weed

Dill Sauce Method

Mix all ingredients together in a saucepan.  Heat through.  Put the meatballs into a serving dish and pour sauce over top.  Toss slightly to coat.  

Variation - Sweet and Sour Sauce

2 1/2 cups brown sugar
14 oz. / 398 ml can of pineapple chunks (save the juice) 
1 1/4 cups water & pineapple juice (drained from the tin)
2/3 cup vinegar
3 tablespoons soy sauce
2 1/2 tablespoons cornstarch
3 tablespoons water

Drain the pineapple juice into 2-cup measuring cup.  Add water to make up 1 1/2 cups of liquid.  In a large saucepan, mix sugar, the pineapple juice mixture, vinegar and soy sauce. Heat over medium, stirring occasionally until it boils.

Mix cornstarch with remaining water.  Stir into sauce until it boils and thickens.  Add the pineapple and meatballs.  Simmer to heat through.  

Serves 6.  

Italian Wedding Soup

I like to try different recipes.  I oftentimes make the same things all the time.  I thought I would try this recipe.  My family really enjoyed it, I hope yours does too.  It can easily be halved if this is too much for your needs.  

Ingredients

1 egg

1/2 cup panko bread crumbs

2 teaspoons Italian seasoning

1 lb. ground pork

4 medium carrots, peeled and chopped

4 celery ribs, chopped

2 medium parsnips, peeled and chopped

1 large onion, finely chopped

3 tablespoons olive oil

12 cups reduced-sodium chicken broth

1 1/2 tablespoons herbes de Provence

1 teaspoon crushed red pepper flakes

1 teaspoon pepper

2 cups uncooked orzo pasta

1 package (11 oz.) fresh baby spinach

Parmesan cheese to top

Method

In a large bowl, combine the egg, bread crumbs and Italian seasoning.  Crumble pork over the mixture and mix well.  Shape into 3/4-inch balls.

Place meatballs on a foil lined cookie sheet and bake at 350 degrees F for 15 to 18 minutes or until no longer pink.  

Meanwhile, in a Dutch oven, saute the carrots, celery, parsnip and onion in oil until tender.  Stir in the broth, herbes de Provence, pepper flakes and pepper.  

Drain meatballs.  Bring the soup to a boil, add meatballs.  Reduce heat and summer uncovered for 30 minutes.  Add orzo and cook for another 10 minutes.  Stirring occasionally.  Add spinach; cook and stir until spinach is wilted.  Sprinkle each serving with grated Parmesan cheese.  

Makes about 14 cups.  

Chicken Pot Pie

I have been making this chicken pot pie for my family for more than thirty years.  It is equally as good with turkey.  I will sometimes freeze diced turkey from our Christmas dinner to use for pot pie later in January.  My kids love it as much (or more) than Christmas dinner.  You can use leftover chicken as well, or cook the chicken just for this recipe. 

Chicken Mixture

Ingredients

1 1/2 lbs. boneless, skinless chicken breasts or 3 to 4 cups of cooked chicken
2 tablespoons butter
1 tablespoon vegetable oil
3/4 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1/2 teaspoon salt
1/2 teaspoon thyme
pinch of pepper
1 bay leaf
2 1/2 cups chicken stock
1/4 cup flour
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
1/2 cup parsley (fresh)
Pastry for 9" double pie crust
1 egg yolk
1 teaspoon water

Method

If you are using already cooked chicken put the butter and oil in the pan and start with the next paragraph.  Otherwise, cut chicken into 1-inch cubes, pat dry.  In a large heavy saucepan, melt butter with oil over medium high heat until butter foams and subsides.  Add chicken, cooking 7 to 10 minutes or until golden.  Remove with a slotted spoon and set aside. 

In the same pan, cook onion, carrot and celery over medium-high heat for 5 to 7 minutes or until softened.  Stir in salt, thyme, pepper and bay leaf.  Pour in 2 cups of the stock; bring to a boil.  Blend flour with remaining stock, stir flour mixture into pan.  Cook over medium heat, until sauce thickens and smooths, stirring constantly.  Simmer 8 to 10 minutes longer or until vegetables are tender crisp.  Remove from heat; remove bay leaf.  Add frozen vegetables, parsley and chicken.  Spoon into an 8 cup casserole. 

Pastry

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
4 to 6 tablespoon ice-cold water

Method

Mix flour and salt.  Cut in shortening with pastry blender until mixture is crumbly.  Add water , a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball.  roll pastry to 1/4" thick.  Cut out 1" larger than casserole.  Stir together yolk and water; brush lightly over outside rim of casserole. Lay pastry over casserole, pressing to the outside.  Brush remaining egg mixture over pastry.  Slit an 'X' in the middle.  Bake at 400 degrees F for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.  

Makes 4 generous servings. 

Make Ahead Coleslaw

I have been making this coleslaw for quite a while.  I started making when a dinner guest didn't like to eat to eat coleslaw with a mayonnaise dressing.  They said it was too fattening.  I guess the six cookies and two date squares they ate after dinner had no calories!  Anyway, this is a great coleslaw.  You can add or take out anything to suit your own taste.  It keeps well in the fridge for a couple of weeks.  It makes a lot, about 12 to 16 cups depending on the size of your cabbage. The original recipe said to pour the hot dressing over the vegetables.  I let it cool first.  The vegetables will eventually marinate and soften, but I like the crunchy for the first week or so.  You can try it both ways and decide for yourself. 

Ingredients

1 large head of cabbage
1 large carrot
1 medium onion
1 green pepper
1 red pepper
1 cup diced celery
1 cup diced cucumber
2/3 cup white vinegar
1/3 cup granulated sugar
1/3 cup vegetable or canola oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon celery seeds

Method

With a food processor or large sharp knife (mine is hand cut) shred cabbage finely.  Dice the rest of your vegetables and put into a large bowl.  Combine all vegetables. 

In a small saucepan, combine vinegar, sugar, oil, salt, pepper and celery seeds.  Bring to a boil, stirring to dissolve sugar.  Allow to cool.  Pour over vegetables, stir to mix well.  Cover and chill.  Keeps well for 2 weeks in the refrigerator.  Makes about 12 servings. 

Gluten Free Fall Spiced Waffles

These gluten free waffles smell like fall.  They are spiced with cinnamon, ginger and nutmeg.  They smell wonderful as they are cooking.  What a treat to wake up to a stack of these on a cool crisp fall morning.  Round the meal out with some fresh fruit and yogurt and you have a perfect start to your weekend. 

 

Dry Ingredients

2 cups white rice flour
1/2 cup cornstarch
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Wet Ingredients

2 large eggs
1 1/2 cups milk
1/4 cup unsulphered molasses
1/4 cup canola oil

Method

In a large bowl, whisk together dry ingredients.  Add wet ingredients.  Blend batter until ingredients are thoroughly combined.  Batter will be very thin. 

Heat waffle iron according to the manufacturer's instructions.  Spray with cooking spray. 

Pour about 2/3 cup batter for a standard waffle iron.  Cook about 3 to 4 minutes, or until golden brown and aromatic.  Cook time will vary depending on the waffle maker. 

Makes 12 to 14 standard waffles or 8 Belgian waffles. 

 

Mini Mushroom and Sausage Quiches

 

These mini quiches are great for so many different things.  They can be refrigerated for up to three days or they can be frozen for up to one month. They're great for a grab and go breakfast for when you or the kids are in a rush to get out the door in the morning; a laid back brunch that you want to make a few things ahead so you're not so rushed that day.  Or, bake them to take up to the cottage for a simple summer breakfast.  Pair them with some fresh fruit and yogurt and you have a quick healthy breakfast you can feel good about. The recipe can be adjusted to accommodate different diets.  You can substitute the sausage with ham, bacon or a vegetarian soy or tofu option.  The vegetables and cheese can also be altered to your personal taste.  These are one of my best selling items for my breakfast meeting trays.

 

Ingredients

1 375g pkg. of frozen breakfast sausage (I used mini sizzlers)
2 teaspoons olive oil
1 lb. mushrooms, sliced
1/2 cup sliced red onion
1 diced red or green pepper
1/2 cup grated Swiss cheese
1 teaspoon freshly ground black pepper
12 eggs
2 cups milk (I used 2%)

Method

Preheat oven to 325 degrees F.  Coat 2 - 12-cup non-stick muffin tins generously with cooking spray. A good-quality nonstick muffin tin works best for this recipe.  If you don't have one, line a regular muffin tin with foil baking cups. 

Cook the sausage according to the package directions.  Remove when cooked and allow to cool. Then dice into small bite-sized pieces.  Set aside. 

In large non-stick skillet over medium-high heat, add oil, mushrooms, onion and red or green pepper.  Cook, stirring often until golden brown, 5 to 7 minutes. 

Whisk eggs and milk in a large mixing bowl.  Add the sausage, mushroom mixture, grated cheese and ground pepper and stir to combine.  Divide the egg mixture evenly among the prepared muffin tins.  They will be filled almost to the very top. 

Bake until the tops are just beginning to brown, about 30 minutes.  Let cool on a wire rack for 5 minutes.  Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.  Turn upright and let cool completely. 

Makes 24 mini quiches

Make ahead tip: individually wrap in plastic and refrigerate for up to 3 days.  To reheat, remove plastic, wrap in paper towel and microwave on HIGH for 30 to 60 seconds.

Barley Soup

I have been making this soup for years.  It is pure comfort food.  I usually make it one day and eat it the next.  Over night, the broth thickens up and it is so creamy.  I love the combination of the barley and mushrooms.  You can grate a bit of cheddar cheese on top if you like to dress it up a bit.  Either way, it is a great way to warm up on a cool fall day. 

Barley Soup

 

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cups sliced mushrooms
3/4 cup pearl barley
6 cups vegetable stock
2 bay leaves
1/4 teaspoon pepper
3 cups diced potatoes
1 1/2 cups diced carrots
1/2 teaspoon salt
1/2 cup grated cheddar cheese (optional)

Method

In a large saucepan, heat oil over medium heat, cook onion, stirring often, for 2 to 3 minutes or until softened.  Add mushrooms, cook, stirring often, for about 5 minutes or until softened.  Add barley, cook, stirring for 1 minute.  Add vegetable stock, 2 cups of water, bay leaves and pepper; bring to a boil.  Reduce heat to medium low; simmer, cover for 1 hour. 

Add potatoes, carrots and salt to saucepan, return to boil.  Simmer over medium-low heat for 30 minutes or until vegetables are tender.  Remove boy leaves.  Taste and adjust seasoning.  Ladle into bowls, sprinkle with cheese. 

Makes 6 generous servings.

Ham and Vegetable Quiche

This quiche can easily be altered to suit your own taste. You can add or omit any of the vegetables and meat listed. As long as you keep the quantities the same, it will turn out perfect every time.

 

Crust

 

Ingredients

 

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
4 to 6 tablespoons ice-cold water

Method

 

Mix flour and salt.  Cut in shortening with pastry blender until mixture is crumbly.  Add water, a little at a time, using just enough to bind mixture so that dough can be patted lightly to form a ball.  Handle as little as possible.  Roll dough from center outward, with a light even pressure to form a circle one to two inches larger that your inverted pie plate.  Fold in half and lift gently into pie plate.  Unfold and fit loosely in place.  Do not stretch.  Finish the edge however you desire. 

Filling

 

Ingredients

 

2 tablespoons canola oil
2 cups sliced mushrooms
3/4 cup sliced sweet red pepper (1 small)
3/4 cup sliced sweet green pepper (1 small)
1/2 chopped onion, yellow or red
1 cup diced ham
3 eggs
1 1/4 cups evaporated milk
1/3 cup parmesan cheese
1 teaspoon dried basil
salt and pepper to taste

Method

 

Preheat oven to 425 degrees F.

Heat oil in a large skillet over medium-high heat.  Saute mushrooms, peppers and onion until peppers are tender-crisp, about 5 minutes.  Stir in ham.  Spread mixture evenly over pastry.

Beat eggs, milk, parmesan cheese, basil, salt and pepper in a bowl until blended.  Pour over ham mixture.

Bake for 10 minutes, then reduce the heat to 350 degrees F and bake for 30 to 35 minutes longer or just until filling is set and pastry is golden.  Cool for 10 minutes before serving.  Makes one 10-inch pie plate or quiche pan.