Carol, most of the food I make by the dump method turns out pretty well, except for soup...I make HORRID soup unless I follow a recipe. I tweaked this one by adding bok choy instead of swiss chard (nothing against chard, I just couldn't find it), and by adding a squeeze of fresh lemon at serving time. I also simmered it a bit longer than the recipe states. It's lighter than plain old lentil soup, with a nice bit of chew from the barley. Here 'tis; it's from the Feb. '05 Bon Appebreast:
Barley and Lentil Soup with Swiss Chard 1 tablespoon olive oil 1 1-2 cups chopped onions 1 1-2 cups chopped peeled carrots 3 large garlic cloves, minced 2 1-2 teaspoons ground cumin 10 cups (or more) low-salt chicken or vegetable broth 2-3 cup pearl barley 1 14 1-2-ounce can diced tomatoes in juice 2-3 cup dried lentils 4 cups (packed) coarsely chopped Swiss chard (about 1-2 large bunch) 2 tablespoons chopped fresh dill
Heat oil in heavy large nonreactive pot over medium-high heat. Add onions and carrots; sautŽ until onions are golden brown, about 10 minutes. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.
Homemade Calamari 1034On Sat, 12 Mar 2005 22:25:58 GMT, "Kilikini" FWIW, here's how I do it. Clean the squid...
Makes 10 first-course or 6 main-course servings. 000000
