Sunday, November 14, 2010

Barley, Beef and Mushroom Stew

A few friends asked for this recipe ‎so I wrote it down. The measurements are a LOT of ishes. Just a warning. If you cook in ishes too, then this is a recipe for you! It's super good.

1ish lb stew beef
2 medium onions, chopped
1 bunch celery, chopped
4ish tbsp garlic, minced
1ish lb carrots, (I used baby carrots and chopped them in half.)
...1ish lb cremini mushrooms, sliced
1 1/2 cups barley
1 tspish olive oil
salt & pepper to taste
6ish cups beef broth
6ish cups water
1 tbsp finely chopped rosemary
1ish tbsp worcestershire sauce
3-4 bay leaves

Put the olive oil into a hot pan and add the beef, worcestershire sauce and 3 tbsp garlic, sear. Add the celery, onions, carrots, last tbsp garlic, rosemary, salt and pepper. Sweat until semi-transparent; 7-10 min. Add the mushrooms and cook for 2-3 more minutes. Add 4 cups beef broth, 4 cups water, bay leaves and barley. Bring to a boil and simmer for 2ish hours then add 2 more cups beef stock and 2 cups water and simmer an additional 30 min or until the barley is soft and the meat is tender. Taste for salt and serve.

Saturday, November 6, 2010

I haven't tried these week.

This recipe is from a friend. It sounds super yummy to me. I don't have any whole wheat flour or I'd make them right now.

Wet ingredients...
...1/2 cup of peanut butter (i used crunchy)
1/2 to 2/3 cup of honey (depends on how sweet you want them)
1 egg
You can add a touch of vanilla if you want

Dry Ingredients...
2/3 cup whole wheat flour
1 cup quick oats
3/4 teaspoon baking soda
1/4 teaspoon salt

Makes about 24 decent sized cookies....

On an un-greased pan or foil drop teaspoons full and press flat...A fork does not matter because these rise and have a softer consistency...

You notice no fat added other than the peanut butter (the honey makes them plenty moist)

Depending on your oven, bake between 350-375 for 10-12
I actually did it in the toaster oven eight at a time because I did not feel like waiting for the oven to heat