RECIPE 2/1 BEEF, SHIITAKE & BARLEY SOUP

February 1
Recipe 1. Beef, Shiitake & Barley Soup (6 servings)

Ingredients
3 tsp oil, divided
12 oz lean beef chuck for stew, cut into bite-size pieces
1 large onion, chopped
2 large carrots, diced
12 oz shiitake mushrooms, stems discarded and caps sliced
2 tsp minced garlic
4 cups chicken broth
2 cups water
1/2 cup barley (not quick-cooking)
3/4 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper

Directions
Heat 1 tsp oil in a 5-qt pot over medium-high heat. Add beef; cook 4 to 5 minutes until brownded. With slotted spoon, transfer beef to plate.

Add remaining 2 tsp oil to pot. Saute onion and carrots 3 minutes. Add mushrooms and garlic; saute 3 minutes more.

Return beef to pot. Add broth, water, barley, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until meat and barley are tender. Season with salt to taste.

Calories 206, fiber 5 g.

2. QUICK TOMATO SOUP with MOZZARELLA and TOMATO SANDWICH

QUICK COOKED TOMATO SOUP (with or without milk), started out as Fresh Tomato Soup, but hey, it is the middle of the winter (tested January 20, 2015)

Ingredients:
2 lbs Roma tomatoes, about 5, coarsely chopped
1/4 medium onion, chopped
5 whole cloves of garlic (you can get away with one)
1 Tbsp EVOO
1 teaspoon Balsamic vinegar


SERVE WITH:  Mozzarella Sandwich (below)

Directions:
Put garlic cloves in small cast iron pan with EVOO, heat until roasted (browned) and then toss in the chopped onion, a sprinkle of Italian seasoning and a splash of Balsamic vinegar, heat until steamed (no more than one minute).
Put tomatoes in pan and heat until cooked about 10 minutes, if you put a cover on it it will cook quickly.
Process in food processor or blender until mixture is smooth, put in about 1/2 cup 2% milk.
Drizzle EVOO and balsamic vinegar over the top.
I like to add some shaved parmesan.

MOZZARELLA SANDWICH
Directions:
Take and bake focaccia.
For tapenade:  blend artichokes, black and green olives to a fine paste.
Spread on focaccia square.
Top with slice of fresh mozzarella.
Before you blend the tomatoes, put a few of those on top.
Drizzle EVOO and balsamic vinegar on the top.



Per serving: calories 64, total fat 4 g, saturated fat 1 g, cholesterol 0 mg, sodium 568 mg, total carb 8 grams, dietary fiber 2 grams, protein 1 gram.

1. SAUSAGE & KALE SOUP, tested 1/5/15

This is a close as I could get to the Zuppa Toscana from the Olive Garden. Tested on 1/5/15!!!!
I found the Andouille Sausage and used that instead of the smoked turkey sausage, and it was spicy enough so the red pepper flakes or crushed red pepper wasn't necessary to complete its spiciness. Delicious!!   I used a chicken broth also, but a low sodium broth, probably useless attempt once you add the sausage. This is NOT low sodium, or heart healthy, but a great WINTER SOUP.

Ingredients:
8 ounces fully-cooked sausage, sliced
1 medium onion, chopped
1 box of reduced-sodium chicken broth
3 medium potatoes, just avoid those baking potatoes, they get all grainy, I used my $3.99 for a bag of 20 pounds of red potatoes, they keep forever if kept cool, and dark, so they don't sprout. cut in 1/2 inch chunks
 and12 ounces fresh kale, stems removed, I rip them apart so they have a kind of random appearance

Directions:
In a 5 qt pot over medium. add sausage and saute with the onions and garlic, until onions are clear.about 5 minutes.
Add broth, stir in potatoes and kale.
Simmer, partially covered, 10 to 12 minutes or until potatoes and kale are tender.

Some ideas for serving:  crushed red pepper, parmesan, fresh avocado, whatever you want.

MORE ON THE TURNIP...stone soup/chicken vegetable

INGREDIENTS
Chicken with no skin (thigh)
2 turnips
half a dozen carrots
large white onion
5 cloves garlic
bunch of green onions
brocolli
bok choy
4 stalks of celery
small squash
(basically everything in my last CSA box except of the cauliflower)
Italian seasoning.
Home canned tomatoes.
DIRECTIONS
EVOO about a tablespoon while the oil is heating, cut chicken into large irregular pieces, about 1 to 2 inches a piece. Throw in the garlic whole. Chop celery into 1/2 to once irregular pieces and throw in, chop up the onion and throw in. Stir often. Peel and chop up the carrots, throw them in. Peel turnips and chop up and throw in. Freshly grind up the Italian Seasoning to taste. Peel the squash and chop up, throwing away the seeded part and throw in. Chop of the brocolli and bok choy and throw in. If it looks like the chicken is cooking up too much, then throw in a couple of pints of water. Then throw in two pints of canned tomatoes, keep cooking as long as you want. Add a few more pints of water. Cool and put in frig. Then take some of it and put it in a crock pot for work.

EVERYONE LOVED IT.  The turnips were totally great, even I loved them.