Barley and Mushroom Pilaf

1 Cup onions, sliced
16 oz mushrooms, sliced
2 Cup pearl barley
5 Cup chicken or beef broth
salt to taste
2 tsp dill seed

1.  Saute onions and mushrooms until transparent.

2.  Add barley to onion mixture.  Then add stock, salt and dill.  Mix well.

3.  Pour into a casserole dish.  Cover and bake at 350 for 30 minutes.  Keep moist with additional stock or water.  Serve.

Sweet and Sour Lentil Casserole

6 Tbls barley
1 cup lentils, dried
3 1/2 cups water
1 onion chopped
2 carrots, diced
1/2 cup mushrooms, sliced
1/2 tsp sale
1 bay leaf
3 Tbls sugar
2 Tbls vinegar
1 clove garlic, pressed
1 tsp prepared mustard

1.  Wash and dtrain barley and lentils.

2.  Combine lentils, barely, water, onion, carrots, mushrooms, salt and bay leaf.  Bring to boil, cover, reduce heat and simmer 45 minutes.

3.  Strain and reserve liquid.  Remove bay leaf.  Put cooked mixture into a 2-qt casserole.

4.  Combine sugar, vinegar, 1/3 cup reserved liquid, garlic and mustard.  Pour over lentil mixture.

5.  Bake at 350 for 20 minutes or until liquid is absorbed.  Serve.

Broccoli and Barley Soup

2 Tbls butter
2 onions, chopped
2 cloves garlic, minced
1/4 lb mushrooms, sliced
1/2 tsp rosemary, crushed
6 cups boullion (vegetable, chicken or beef)
3/4 cups pearl barley
2 -3 cups chopped broccoli
1/4 cup water

Saute onions, mushrooms, minced garlic and dried rosemary in butter.

Pour in 6 cups boullion and 3/4 cup pearl barley.

Simmer until barley is soft (about 45 minutes).

Stir in 2 -3 cups broccoli bits and simmer for 10-20 minutes over low heat.

Season with salt and pepper, to taste.

Lentils in Tomato Sauce

1 medium onion, chopped
1 clove garlic, minced
1 1/2 cup lentils
2 cup water
1/2 tsp black pepper
1/4 tsp basil
1/4 tsp oregano
1 cup mushrooms, chopped
2 cup chicken or beef bouillon
2 cup tomatoes, stewed
1 - 6 oz can tomato paste
1 Tbls vinegar

1.  Saute onions and garlic until onions are transparent.

2.  Add lentils, water and seasonings.

3.  Add remaining ingredients and simmer uncovered about 1 hour, stirring occasionally.  Serve hot.

Sweet Potato and Black Bean Chilli - Thanks to Julie

1 Tbls plus 2 tsp olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 Tbls chili powder
4 tsp ground cumin
1/2 tsp ground chipotle chile
1/4 tsp salt
2 1/2 cups water
2 - 15 oz cans black beans, rinsed
1 - 14 oz can diced tomatoes
4 tsp lime juice
1/2 cup chopped fresh cilantro

1.  Heat oil in pan over medium-high heat.  Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.  Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.  Add water and bring to a simmer.  Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

2.  Add beans, tomatoes and lime juice; increase heat to high and return to simmer, stirring often.  Reduce heat and simmer until slightly reduced, and  minutes.  Remove from heat and stir in cilantro.

White Bean Cabbage Soup

4 Cup cabbage, shredded
2 Tbls water
1 onion, sliced thin
6 cups (beef, chicken or vegetable) broth
dash black pepper
1/8 tsp nutmeg
1 1/2 Cup celery, chopped
2 green onions, chopped
1 Cup carrots, chopped and cooked
2 Cup white beans

1.  Cook cabbage, water and onion, covered, over low heat until golden brown and half-done.  Stir frequently.

2.  Add stock, black pepper and nutmeg.  Cover and simmer for 10 minutes. 

3.  Saute celery and green onions.

4. Add rest of ingredients and simmer for 10 minutes. 

Broccoli Cream Soup W/Green Onions

2 Cups Chopped onions
1 lb. fresh broccoli florets
2 Cups chicken or vegetable broth
6 Tbls. cream cheese
1 cup skim milk
1/8 tsp. ground red pepper
3/4 tsp. salt
1 Tbls. olive oil

Cook onions in olive oil until translucent then add broccoli and broth.  Bring to boil over high heat.  Reduce to simmer.  Cover; simmer 10 minutes or until broccoli is tender.

Puree broccoli mix in blender.  Return pureed soup to pan over medium heat.  Whisk in cream cheese until melted.  Stir in milk, red pepper and salt.  Cook 2 minutes or until heated through.