Mushroom Barley Soup

It's a snowy day in Philadelphia! Perfect day for a hearty soup. Barley always reminds me of my grandmother. Every New Year's Day she made the best beef barley soup and we watched the Mummers march up 2nd Street.

Mushrooms and barley are both excellent for your health. Barley is a super-food to feed the healthy bacteria in your intestines. Mushrooms have a long list of benefits ranging from fighting cancer to heart disease. You can read about them here.

Mushroom Barley Soup

1 onion, finely diced

2 carrots, finely diced

2 stalks of celery, finely diced

2 cloves of garlic, minced

2-3 TBS extra virgin olive oil

2 lg leaves of kale, remove stalk and dice, then roll leaves like a cigar and finely slice

1 c barley

2 c warm water

4 c vegetable or mushroom broth

3 bay leaves

Salt and pepper

Mushrooms (I used about 10-15 Shiitake and 3 Morels. See NOTES below)

In a stock pot, combine olive oil with onion, carrots, celery, mushrooms and garlic. Season with salt and pepper, and saute over low to medium heat until the onions are translucent. 

Add barley, water, broth, bay leaves and kale. Bring to a boil then cover and reduce heat to low. Simmer for about an hour. Remove bay leaves and taste soup to see if more salt and pepper are needed. If more salt is added, simmer an additional 10 minutes or so.

NOTES: I had to use dried Morels because my market only had Shiitake, Portabello and White mushrooms available fresh. If you use any dried mushrooms, soak them in the two cups of warm water for at least thirty minutes before dicing them. Don't discard the water! Add it to your soup. Additional broth or water can be added towards the end if soup is too thick.

Brussel Sprouts with Balsamic Glaze

I'm always surprised when someone tells me they don't like brussel sprouts. I usually ask, "Well, how do you cook them?' to which they reply, "I don't cook them because I don't LIKE them!"
The only thing I can say is that if you've only had them boiled, you have to give them another try. Roasting or sauteing them is a thousand times better. No exaggeration. Cruciferous vegetables help lower your cholesterol and protect against cancer if eaten 3 or more times a week. This is one of the easiest dishes you'll ever make...

1 lb of Brussel sprouts

2-3 TBS of extra virgin olive oil

2 cloves of garlic, minced

salt

Balsamic Glaze (you can make this yourself or find it in the vinegar section of your market)

Trim the bottom of each brussel sprout and cut them in half or quarter them. Add the brussel sprouts, olive oil and garlic to a large saute pan, sprinkle with salt and cook over medium heat, stirring frequently. After 8-10 minutes they should be lightly browned. If halved, they may need an extra few minutes.

If you decide to roast them, toss them in a bowl with the oil, salt and garlic. Spread them on a sheet with an edge and roast in a 400 degree oven for 25-30 minutes. Stir them around halfway through so that they brown evenly.

Drizzle with Balsamic glaze before serving.

Note: You can make balsamic glaze by combining one cup of good quality balsamic vinegar with a few teaspoons of raw sugar in a small saucepan. Bring to a boil, stirring until sugar is dissolved. Reduce heat to a simmer and continue cooking until volume is reduced by half. Store extra glaze in a glass container in the fridge.

Broccoli Rabe with Fennel, Red Cabbage and Quinoa

The strong flavor of Broccoli Rabe is delicious with the sweetness of fennel and cabbage. Quinoa is a complete protein and adds fiber, magnesium, iron and calcium to the dish. It's also gluten free! 

Broccoli Rabe with Fennel, Red Cabbage and Quinoa

1 bunch of broccoli rabe, chopped

1 large or two small fennel bulbs, chopped

1/2 head of red cabbage, chopped 

2 cloves of garlic, finely diced

1 C red quinoa cooked according to package directions

2-3 TBS extra virgin olive oil

salt and pepper

Rinse the quinoa well and cook in a small sauce pan. It's usually one part quinoa to two parts water. It's done when the little "tail" sprouts out of the grain. (10-15 mins) Drain off any remaining water and set aside.

Meanwhile, in a large, deep saute pan, add all remaining ingredients and saute over medium heat until the veggies become slightly tender. (about 10 mins) 

Add quinoa to the pan and stir well. That's it! 

Notes: I always use organic ingredients whenever possible. Unfortunately, I can never find organic broccoli rabe. Also, chop the veggies to be the same size so that they cook evenly. 

Butternut Squash Soup

Soup is one of my favorite foods. It's warm, comforting and easy to make. When my children were younger, I had a "Soup and Sandwich Night" every week throughout the Fall and Winter. Now, I'm a vegetarian and live by myself. I usually make a big pot of soup on the weekends and freeze small containers for later. Sometimes when I get home from work, I make myself a single serving vegetable soup by dicing a handful of whatever vegetables I have, covering them with water, and simmering them for an hour. Butternut squash is one of my favorites. This soup is excellent with an arugula salad and a whole grain baguette.

Butternut Squash Soup

2-3 lbs of peeled and cubed butternut squash (1 lg or 2 small)

1 diced yellow onion

2-3 TBS extra virgin olive oil

32 oz vegetable broth

salt, pepper and nutmeg to taste 

pepitas and/or sunflower seeds for garnish

In a stock pot, saute the onions and squash in the olive oil for 8-10 minutes. Add the broth and simmer for about 30 minutes or until the squash is soft. Turn off heat and allow the soup to cool slightly. 

You can puree the soup with whatever tools you have available. An immersion blender, standard blender or food processor all work well. With a slotted spoon, scoop out the squash and puree in small batches. Adding a ladle or two of the broth helps make the blending easier. Continue until all the chunks have been pureed. 

Return the pot of soup to low heat. Add your spices to suit your taste. If your broth is salted, you may not need any added salt. Simmer for another 10-15 minutes.

Ladle into bowls and garnish with the pepitas or sunflower seeds.

*all ingredients are organic.