Let's Dish With Linda Lou

Where You Taste The Love

Arugula And Barley Salad

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This salad is simple, satisfying, and delicious. Warm or at room temperature, and if needed, travels really well. Great as a side dish or as an entrée. This is my Arugula And Barley Salad.

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Arugula

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Red Bell Pepper

Olive Oil

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Prep Time: 5 minutes
Cook time: 40 to 45 minutes
Yields: 4 servings
Equipment: 1 (3-quart) saucepot, mesh sieve

Ingredients:
1 cup of pearled barley
1/4 cup of red bell pepper, finely diced
1/2 cup of edamame, shelled
1 cup of baby arugula
1 tablespoon olive oil
3 cups of water (optional, vegetable broth/stock, unsalted)
1/2 teaspoon Kosher salt
1/4 teaspoon of freshly ground black pepper

Directions:
In a large saucepot over medium-high heat, bring the water up to a boil. Add the olive oil, Kosher salt, and fresh ground black pepper. Next, add the pearled barley and finely diced red pepper. Stir and reduce the heat to low. Stirring occasionally, simmer the barley for 40 to 45 minutes or until the grains are tender but still chewy. If there is any cooking liquid left, pour the barley through a mesh sieve to drain any excess liquid. Pour the cooked barley into a large bowl. Add the baby arugula and edamame, toss to combine. The warm barley will wilt the arugula. While salad is still warm, season to taste if needed. 

Serve my Arugula And Barley Salad warm or at room temperature.

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Beef Barley Soup

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Having worked in a few diners in my day, soups are a staple on most menus. I’ve made and served a lot of homemade soups. My Beef Barley Soup was definitely a favorite.

Chicken Broth

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Stuffing (2)

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Olive Oil

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I’m using beef stock instead of broth. The beef stock as compared to the beef broth adds a real depth of flavor.

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Prep Time: 10 minutes
Cook Time: 1 hour 3 minutes
Total Time: 1 hour 13 minutes
Yields: 6 servings
Equipment: 6-quart saucepot, 6-quart Dutch oven

Ingredients:
1 1/2 cups of barley, uncooked
1 quart of chicken broth, unsalted
2 pounds of lean ground sirloin (90% lean)
1 1/2 to 2 quarts of beef stock, unsalted
1 onion, 1-inch dice
1 cup of leafy-top carrots, 1-inch dice
1 cup of celery, 1-inch dice, include leafy tops
3 cloves of garlic, minced
1 tablespoon of dried oregano
1 1/2 tablespoons of Kosher salt
1 teaspoon of red pepper flakes
1 teaspoon of fresh ground black pepper
1 (15-ounce) can of fire-roasted tomatoes
Parmesan cheese, shredded, for garnish
Homemade Ciabatta Croutons for garnish

Directions:
Start by adding chicken broth into a large saucepot. Add the barley to the chicken broth. Over medium-high heat, bring up to a boil, lower the heat to medium-low and simmer until all the liquid has been absorbed 20 to 25 minutes.

Once the barley has finished cooking, cover, remove from the heat, and set aside.

In the meantime, in a large heavy bottom pot over medium-high heat add olive oil. To the oil, add the diced onions, stirring frequently, cook until the onions become translucent 2 to 3 minutes. Next, add garlic, dried oregano, red pepper flakes, Kosher salt, and fresh ground black pepper, stir to combine.

Add the ground sirloin. Using a wooden spoon, break the meat up and cook, stirring occasionally until the meat is no longer pink, 7 to 10 minutes.

Next, add the carrots, celery, and the fire-roasted diced tomatoes with juice, stir to combine. Stirring frequently, continue to cook for another 3 to 5 minutes.

Add the beef stock. Add enough beef stock so that the liquid comes up to around 2 inches from the top of the pot.

Note: If you think you don’t have enough liquid, you can always add water.

Still, over medium-high heat, bring everything up to a bubble before reducing the heat to medium-low. Simmer for 30 minutes. At this point add the cooked barley, stir to combine.

Continue to simmer for another 15 minutes. Turn the heat off and cover. The Beef Barley Soup is ready.

Wait!, what about Homemade Croutons for the top. I just happen to have a nice baguette leftover from yesterday that would work just perfectly. All I did was to slice the baguette up and drizzle the slices with olive oil, salt, and pepper and toasted them off in the oven until golden brown. “Soups On!

Homemade Ciabatta Croutons

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