Tag Archives: Olive oil

Pork and Barley Soup

Pork and Barley Soup

Thank you to all who responded to the Thanksgiving poll! It looks like 2/3 of voters would prefer to have a mixture of both traditional and new. I’m still compiling my recipes to test and narrowing down what we will “break bread” over on Thanksgiving day. Can’t wait!

For now, I’ll keep posting my meals, just the same. I made a pork and barley soup last night that turned out just so yummy and filling. Since the weather has turned cold here in Florida (for the time being!) I love to eat things like this.

Pork and Barley Soup

Ingredients:

1 1/2-2 lbs thin sliced pork chops, chopped into chunks
salt and pepper
1 onion, chopped
2 stalks celery, chopped
2 cloves of garlic, minced
3 tsp olive oil, divided
1 cup barley, uncooked (not quick cooking)
1 TBL thyme
4 1/2 cups chicken broth
1 butternut squash, peeled and chopped (about 4 cups)
Parmesan cheese for topping

Pork and Barley Soup

Directions:

Salt and pepper pork and heat 2 tsp of oil in large pot on medium high heat. Cook pork for 4-5 minutes.

Pork and Barley Soup

Remove meat to plate, reserving juices in pan. Set meat aside. Add onion, celery and garlic to pan and saute for 3 minutes over medium low heat.

Pork and Barley Soup

Add remaining 1 tsp oil, and stir to incorporate. Add barley and thyme, cooking for 2 minutes.

Pork and Barley Soup

Add 1/2 cup of chicken broth and scrape any bits off of the bottom. Add remaining 4 cups of broth and squash and bring to boil.

Pork and Barley Soup

Add pork and cover. Turn heat to simmer and cook for 40-45 minutes. Barley will soak up more liquid the longer it sits.

Pork and Barley SoupPork and Barley Soup

I sometimes add a little broth when reheating the next day to make it the right consistency. A few parmesan shavings are pretty yummy on it as well!

Pork and Barley Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Rich, filling and hearty, just what a cool, fall day calls for!
Ingredients
  • 1½-2 lbs thin sliced pork chops, chopped into chunks
  • salt and pepper
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves of garlic, minced
  • 3 tsp olive oil, divided
  • 1 cup barley, uncooked (not quick cooking)
  • 1 TBL thyme
  • 4½ cups chicken broth
  • 1 butternut squash, peeled and chopped (about 4 cups)
  • Parmesan cheese for topping
Instructions
  1. Salt and pepper the pork. Heat 2 tsp of oil in large pot on medium high heat. Cook pork 4-5 minutes until mostly cooked through.
  2. Remove meat to plate, reserving juices in pan. Set meat aside. Add onion, celery and garlic to pan and sauté for 3 minutes over medium low heat.
  3. Add remaining 1 tsp oil and stir to incorporate. Add barley and thyme, cooking for 2 more minutes.
  4. Add ½ cup of chicken broth and scrape any bits off the bottom. Add remaining 4 cups of broth and squash and bring to boil.
  5. Add pork and cover. Turn heat to simmer and cook for 40 minutes. Barley will soak up more liquid the longer it sits.
  6. Additional broth might be necessary when reheating cooled leftovers to achieve correct consistency.

Pork and Barley Soup

 

 

I would love to hear what you thought of my Pork and Barley Soup! Please feel free to leave a comment!

Trio of Dips

Trio of Dips

So, a friend of mine hosted a party last night for the jewelry line, Stella and Dot. She graciously allowed me to bring a few appetizers over for everyone to munch on. It was a great time trying on some amazingly beautiful pieces of jewelry and chatting with friends! Thanks so much for hosting a great party, Kim!

You can check out her Stella and Dot page here: http://www.stelladot.com/sites/kimberlymurphy

Since I am slightly indecisive, I made 3 different dips for the party. They are all dairy and meat-free, as it so happens. So a lot less guilt when chowing down, all the better! I served these with a big arrangement of sliced bell peppers, celery, cucumber, and carrots, sliced baguette, and pita chips. I love options!

Red Pepper & Walnut Dip

(this is an adaptation of this recipe: two faced red pepper dip.)

1 cup walnuts
2 TBL olive oil
3 cloves garlic
1 TBL parsley
1/2 tsp salt and pepper
8 oz roasted red peppers (I like the ones already sliced)

Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. I leave the rack about 5 inches from the heat.

Red Pepper & Walnut Dip

Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.

Red Pepper & Walnut Dip

Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.

Red Pepper & Walnut Dip Red Pepper & Walnut Dip

Scrape down sides and turn processor on with opening in lid off and stream in oil.

Red Pepper & Walnut Dip

I added a few chopped slices to the top after I put in a bowl.

Red Pepper & Walnut Dip

 

Red Pepper & Walnut Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A creamy, wholesome dip that marries the sweetness of the red pepper and heartiness of the walnuts in an easy appetizer.
Ingredients
  • 1 cup walnuts
  • 2 TBL olive oil
  • 3 cloves garlic
  • 1 TBL parsley
  • ½ tsp salt and pepper
  • 8 oz roasted red peppers (I like the ones already sliced; found where olives and pickles are in your store)
Instructions
  1. Start by toasting the walnuts and halved garlic in a sheet pan under the broiler for 3-4 minutes. Leave the rack about 5 inches from the heat.
  2. Add the toasted walnuts, garlic, parsley, salt and pepper to a food processor and pulse 4-5 times.
  3. Add red peppers (none of the liquid) and turn processor on for 10-20 seconds.
  4. Scrape down sides and turn processor on with opening in lid off and stream in oil.
  5. Add a few chopped red pepper slices to the top after scooping into bowl, if desired.

 

Chickpea Dip

(Adapted from: http://www.foodnetwork.com/recipes/rachael-ray/spicy-hummus-quick-chickpea-spread-recipe/index.html)

1 14.5 oz can chickpeas, drained
1 tsp ground cumin
1 tsp cilantro
1/2 tsp ground coriander
1 clove garlic, crushed
1/2 tsp salt
1/2 lemon, juiced
1/4 cup olive oil

Add all ingredients expect oil to food processor.

Chickpea Garlic Dip

Pulse 5-10 times and the scrape down sides.

Chickpea Garlic Dip

Stream in oil slowly from opening in lid until smooth consistency.

Chickpea Garlic Dip

I added a few halved chickpeas on top after it was spooned into a bowl.

Chickpea Garlic Dip

Chickpea Garlic Dip
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A new twist with a nod to hummus with lemon and cilantro to give it a bright fresh flavor
Ingredients
  • 1 14.5 oz can chickpeas, drained
  • 1 tsp ground cumin
  • 1 tsp cilantro
  • ½ tsp ground coriander
  • 1 clove garlic, crushed
  • ½ tsp salt
  • ½ lemon, juiced
  • ¼ cup olive oil
Instructions
  1. Add all ingredients expect oil to food processor.
  2. Pulse 5-10 times and the scrape down sides.
  3. Stream in oil slowly from opening in lid until smooth consistency.
  4. Add a few halved chickpeas on top after spooning into a bowl.

 

Black Bean & Corn Salsa

1 large tomato, seeded and diced (or 2 small Roma)
1/2 small red onion, diced (or 1/4 of large)
1 clove garlic, toasted and minced
1 TBL parsley, chopped
1 TBL red wine vinegar
3/4 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
2 TBL olive oil
1/2 lemon, juiced
1 15 oz can black beans, rinsed and drained
1 15 oz can whole kernel corn, drained

Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.

Black Bean Salsa Black Bean Salsa

Add black beans and corn.

Black Bean Salsa

Refrigerate for 4-6 hours before serving to allow flavors to meld.

Black Bean Salsa

Black Bean & Corn Salsa
Author: 
Cuisine: appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
This salsa is a fresh, flavorful dip that goes well with chips or veggies alike that keeps tasting better the longer it sits.
Ingredients
  • 1 large tomato, seeded and diced (or 2 small Roma)
  • ½ small red onion, diced (or ¼ of large)
  • 1 clove garlic, toasted and minced
  • 1 TBL parsley
  • 1 TBL red wine vinegar
  • ¾ tsp chili powder
  • 1 tsp cumin
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 TBL olive oil
  • ½ lemon, juiced
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can whole kernel corn, drained
Instructions
  1. Whisk red wine vinegar, chili powder, cumin, salt and pepper, lemon juice and oil in large bowl. Place chopped onion, tomato, garlic and parsley in same bowl.
  2. Add black beans and corn.
  3. Refrigerate for 4-6 hours before serving to allow flavors to meld.

 

Thanks again Kim for letting me bring all this (and some mini banana chocolate-chip muffins!) to your party! I had a really great time!

Trio of Dips Trio of Dips

These dips go well with all kinds of chopped fresh veggies to dip them in: carrots, sliced bell peppers, cucumbers, celery or whatever you like! A sliced baguette works well too and tortilla chips or pita chips are awesome as well!

Please let me know what you thought of the Trio of Dips! I would love to hear from you!