With all of the adventures we've been on and fun that's been had, I am (obviously) very behind on posting recipes! Rather than play catch up, I'm just going to put up some of the more successful creations that have been making their way out of the kitchen recently.
This stew could not be easier to make, and it satisfies the dietary requirements of our vegan friendfolk. This takes advantage of mostly pantry items, but don't skimp on the fresh rosemary. If you don't have any, I'm sure your neighbors won't mind if you grab a sprig or two. Shhh.....
Mediterranean Barley Vegetable Stew
Adapted from http://seattletimes.nwsource.com/html/foodwine/2013855009_web12veganstew.html?syndication=rss
2 tablespoons olive oil
3 cloves garlic, minced
2 shallots, finely chopped
2 medium yellow onions, diced
1 can (28-ounce) chopped tomatoes, preferably fire-roasted
4 cups (1 quart) vegetable broth
2 sprigs fresh rosemary, minced1 1/2 cups pearl barley
1 jar (12-ounce) roasted red peppers, drained and cut into strips
5 ounces fresh baby spinach
1/2 cup kalamata olives, pitted and sliced
1 cup water
Salt and ground black pepper, to taste
1. In a large saucepan over medium, heat the olive oil. Add the garlic, shallots and onions and saute until soft and translucent, about 6 to 7 minutes.
2. Add the tomatoes, broth, rosemary and barley, then bring to a simmer. Cover and continue to cook until the barley is tender, about 50 minutes, stirring occasionally to prevent sticking. Stir in the roasted red peppers, baby spinach, olives and water. Cook until the spinach is wilted, about 2 minutes. Season with salt and black pepper.
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| Photo source: http://seattletimes.nwsource.com/ABPub/2011/01/11/2013907638.jpg |
2 tablespoons olive oil
3 cloves garlic, minced
2 shallots, finely chopped
2 medium yellow onions, diced
1 can (28-ounce) chopped tomatoes, preferably fire-roasted
4 cups (1 quart) vegetable broth
2 sprigs fresh rosemary, minced1 1/2 cups pearl barley
1 jar (12-ounce) roasted red peppers, drained and cut into strips
5 ounces fresh baby spinach
1/2 cup kalamata olives, pitted and sliced
1 cup water
Salt and ground black pepper, to taste
1. In a large saucepan over medium, heat the olive oil. Add the garlic, shallots and onions and saute until soft and translucent, about 6 to 7 minutes.
2. Add the tomatoes, broth, rosemary and barley, then bring to a simmer. Cover and continue to cook until the barley is tender, about 50 minutes, stirring occasionally to prevent sticking. Stir in the roasted red peppers, baby spinach, olives and water. Cook until the spinach is wilted, about 2 minutes. Season with salt and black pepper.
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