Saturday, October 28, 2006

From Gretchen's Kitchen

So, maybe you know this about me and maybe you don't. I love to cook and I love to make up stuff. When I cook at home, I just kind of smell the ingredients and decide what would go well with them. Sometimes, my inventions are worth writing down. Tonight, I invented a barely soup that I thought I would share. Please note, this invention was created under the following restrictions: low-cholesterol, low-sodium, low-fat, what-was-available-in-my-house. Here's the latest recipe added to my recipe box:

Recipe For: Barley Lentil Soup
From The Kitchen Of: Gretchen Helmreich

1 cup dried pearled barley
1/2 cup dried lentils
2 beef bouillon cubes
2 bay leaves
2-3 spoons of jarred minced garlic (aka "Jarlic")
~1/2 cup dried sliced onion (I was out of real ones)
~1 Tbl dried parsley (maybe a bit more - I don't measure)
~1 tsp black pepper
~2 Tbl olive oil

Keep a kettle on. Combine all ingredients in a pretty big pot. Boil (medium, medium-low) for at least 40 minutes. Keep adding water as needed. Stir occasionally. Cook covered.

Serve topped with parmesan cheese.

Tonight, this made 4 LARGE bowls of soup. It was thick with barley - you could use more water to make it go farther, but then you should add more spices. If you aren't watching the cholesterol and sodium like we are, then use more bouillon if you use more water.

This is good stuff. I'm looking forward to eating the leftovers for lunch tomorrow!

Love to all,