Chorizo and Pearl Barley Risotto

Pearl Barley, when cooked right, has kind of a risotto type texture.

Ingredients:
1 - Package of Spanish Chorizo (Sweet, Hot or Extra Hot)
1 - Onion (Diced)
2 - Cloves of Garlic (Chopped)
1 - Can of Diced Tomatoes
1 to 1.5 - Litres of Chicken stock
1/2 - Tsp of Salt
1/2 - Tsp of Pepper


Directions:
Heat chorizo over medium heat until browned (4 - 5 minutes).

Remove chorizo, leaving all the juice, add your chopped onion, garlic and some olive oil. Cook for 3 - 5 minutes.

While the onion is cooking, rinse the pearl barley.

Open a can of diced tomatoes.

Add the tomatoes to the frying pan.

Add the pearl barley.

Add salt, pepper, 1 litre of chicken stock and mix together. Increase the heat to a boil.

Once boiling, reduce to a simmer. Stir occasionally while continuing to add chicken stock until the barley is plump and tender. I had to add about an extra cup of chicken stock.

After 30 - 40 minutes, the barley should be finished absorbing liquid. Add back in the chorizo and mix together.

Scoop into a bowl and serve!

Mushroom and Potato Soup

Mushroom Soup is on the menu!

Ingredients:
1 - Container of Mushrooms
1 - Small Onion
3 - Cloves of Garlic
3 - Tbsp Olive Oil
4 - Small to Medium Potatoes
2 - Tsp of Salt (sounds like a lot but it really brings our the flavors)
1/2 - Tsp of Pepper
5 - Cups of Water (use 4 for a thicker soup)

Directions:
Since we will be blending everything at the end, there is no need to dice everything. I usually just thinly slice so it will cook a little quicker. Slice the Mushrooms.

Chop the Onion.

Dice the Garlic.

Add the Mushrooms, Onion and Garlic to a large stock pot. Coat with the Olive Oil and turn to a low-medium temperature.

While the Mushroom mixture is starting too cook, peel and slice the potatoes.

Once the Mushroom mixture has browned and started to release juices (5 - 7 minutes) add in the potatoes and mix everything together.

Add in the water (I use warm water so it will boil quicker), raise the temperature to high and bring to a boil, once boiling, reduce the temperature to low, cover, and simmer for 25 - 30 minutes.

Pour the soup into a blender (in batches if needed) and blend until smooth.

I transfer it back to my cleaned out sock pot.

Then serve!

A couple of things I would change for next time: Cut the water back by a cup or cup and a half to make it thicker. I would also look for something else I could add to bring out the flavors a little more. Maybe shred a sharp cheddar cheese or mix in sour cream? My son also suggested topping with some chopped up crispy bacon! (what a smart kid!)

Creamy Broccoli Spaghetti

I bought Broccoli on sale not knowing what I wanted to make with it until this came to mind.

Ingredients:
2 - Crowns of Broccoli
2 - Cups Heavy Cream
1 - Cup Grated Parmesan Cheese
1/4 - Cup Olive Oil
3 - Garlic Cloves
1 - Box Spaghetti
1 - Tbsp of Butter


Directions:
Rough chop the broccoli and steam.

Put the broccoli, cream, oil, garlic and cheese (in batches) in your food processor and process.

Boil Spaghetti.

Add butter and mix.

Pour sauce over the spaghetti and combine.

Serve with some fresh bread.

A couple of lessons learned from this one:

• I wanted it to be a creamy sauce but it turned more into a pesto. To correct this I would need to add more cream.
• In my head I pictured it being a cream sauce with tinny broccoli florets in it. Next time I would cut off a bunch of florets and place them to the side before putting everything in the food processor. Then add the florets to the sauce before plating.

Carrot and Lentil Soup

I had a bit of an orange theme going on with this soup. It's a pretty simple soup but has a really good flavor!

Ingredients:

1 - Large White Onion

2 - Tbsp of Olive Oil

2 - Large Carrots (or the equivalent amount of small carrots)

1 - Cup of Red Lentils

4 - Cups of Water

1 - Tsp of Salt

 (These are the last of my Garden Carrots)

Directions:
Dice the onion and add to a large stock pot with the olive oil. Place over low heat, cooking to a translucent colour.

Clean and chop the carrots.

Grate the carrots.

Add grated carrots to the stock pot.

Rinse the lentils and add to the pot.

Add water and increase the temperature to high.

Once boiling, reduce to low, add salt and simmer for 25 - 30 minutes.

After 25 - 30 minutes, check to make sure the lentils are cooked.

Plate and serve, add additional salt as needed to really bring out the flavors!

Quinoa Salad

Salads are pretty easy to make but you can often get into a routine of making the same lettuce salad with cucumber, tomato and a dressing.

Ingredients:
1 - Cup of quinoa (cooked and cooled)
3 - Avocados
8 - Cherry tomatoes (chopped)
1/4 - Cup of Feta Cheese
3 - Tbsp olive Oil
1 - Tbsp Lemon Juice
1/2 - Tsp Salt
1/4 - Tsp Pepper
Chives as a garnish

Directions:
Put Quinoa into a bowl.

Peel and chop your avocado.

Add it to the quinoa.

Chop up some cherry tomatoes.

Add the tomatoes to the bowl.

Add in the Feta Cheese.

Pour in some olive oil, lemon juice, then add salt and pepper to taste.

Mix together and garnish with some chives on the side and chopped over top.