Archive for October, 2010

Mushroom Barley Soup

1/2 cup uncooked barley
8 ounces fresh mushrooms, any variety, sliced
1 onion, chopped
1 carrot, chopped
2 ribs celery, chopped
2 cloves garlic, minced
4 cups stock (chicken, beef; well seasoned water or vegetable for a vegan version)
2 tablespoons tomato paste
1 tablespoon oil

Add oil to large soup pot
add mushrooms and brown
add onions, carrots and celery and cook until translucent
add garlic
add tomato paste
stir well and add stock
add barley
salt, pepper, and season to taste
cover and cook for 45 minutes

For a heartier version toss in some left over meat


October 27, 2010 at 2:54 pm Leave a comment

Roast Chicken

As the commercial asks ‘Are you roasterphobic?’ I love a roast chicken. No, that’s not completely true. I love the crispy chicken skin you get with a roast chicken. Then rolling some Bavarian style potato dumplings around in the seasoned chicken fat… Yum…

Preheat oven to 375°

remove the wrapped chicken parts from the cavity of the chicken
wash well with cool water
salt and pepper both the inside and outside of the chicken well
sprinkle with paprika
place in a roasting pan
roast for 1 1/2 hours

Many people truss the bird and season with all kinds of things. I don’t bother. This is nice and simple, and oh so satisfying.

October 26, 2010 at 12:36 pm Leave a comment


I had every intention of making a gooey, delicious, caramel apple pie with the beautiful Jonah Golds I got this weekend. I was looking for another reason to use my new favorite ingredient Hershey’s Caramel flavored syrup, but my waistline thought better of it, and I went with plain old apple sauce.

1 dozen apples, peeled, cored, and chopped
1/2 cup water
1 teaspoon cinnamon
pinch of salt
juice of 1/2 a lemon

Throw it all into a pot and over medium heat, cook for approximately 15 minutes, covered

I will admit that I skipped the peeling and coring, just roughly chopped the apples, stems and all, and used my food mill to separate out the waste


October 18, 2010 at 2:53 pm Leave a comment

Peanut Butter Oat Bars

I’ve been searching for a relatively easy, relatively healthy bar recipe for some time. This one is inspired by Working Class Foodies. I splurged a bit and used Ghirardelli 60% Cacao chips and it made a big difference in the richness of bar. I’m going to switch it up a little next time and try this recipe with fruit jam instead of peanut butter.

3/4 cup oats
3/4 cup mix-ins (chopped nuts, dried fruit, chocolate chips)
1/2 cup peanut butter (I like the all natural kind)
1/4 cup honey
1/4 cup brown sugar
3 tablespoons vegetable oil
1/2 teaspoon cinnamon
1 egg
1 tablespoon water

Preheat oven to 300°

Combine peanut butter, honey, sugar, oil, water, and cinnamon in a pan and heat until soft
cool slightly, whisk in egg
add oats and any mix-in combination
coat oats completely with peanut butter mixture
pour into a lightly buttered 9 x 9 baking dish
bake 30 minutes, or until a knife inserted in the center comes out clean

Cool completely before cutting into bars

October 14, 2010 at 4:13 pm Leave a comment

French-style Lentil Stew

1 package dry lentils
6 links sweet Italian sausage
4 slices bacon, diced (or approximately 6 inches of kielbasa, diced)
1 carrot, chopped
1 rib celery, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups water
1 bay leaf
salt and pepper to taste

In a large pot, brown bacon
add vegetables and garlic and cook until translucent
add lentils, water, and sausage
cover and cook on stove top for 1 hour (I use a pressure cooker and it’s done in 30 minutes)

More water and seasonings may need to be added to get desired consistency and flavor

Don’t forget to remove the bay leaf

October 6, 2010 at 10:55 am 1 comment

Recent Posts



October 2010
« Sep   Nov »