Southwest 3 Bean & Barley Soup

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Ingredients

• 1 tablespoon extra-virgin olive oil


• 1 large onion, diced


• 1 large stalk celery, diced


• 1 large carrot, diced


• 9 cups water


• 4 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth


• 1/2 cup pearl barley


• 1/3 cup dried black beans


• 1/3 cup dried great northern beans


• 1/3 cup dried kidney beans


• 1 tablespoon chili powder


• 1 teaspoon ground cumin


• 1/2 teaspoon dried oregano


• 3/4 teaspoon salt

Preparation

1. Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.

• Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

CHERRY POWER BARS

[black-raven135.livejournal.com]

INGREDIENTS
1 tablespoon unsalted butter, plus more for coating the pan
2 cups rolled oats (not instant)
1/2 cup raw sliced almonds
1/2 cup raw walnut halves, finely chopped
1/4 cup raw wheat germ
2 tablespoons unsweetened, untoasted, dried coconut flakes
2 tablespoons flax seed meal
1/4 cup honey
3 tablespoons packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 plus 1/8 teaspoon fine salt
3/4 cup dried, pitted cherries (about 4 ounces), finely chopped

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Coat an 8-by-8-inch baking pan with butter; set aside.


2. Place oats, almonds, walnuts, wheat germ, coconut, and flax seed meal on a rimmed baking sheet, toss with your hands to combine, and spread in an even layer. Bake, stirring halfway through, until walnuts are light golden brown, about 12 minutes. Transfer to a wire rack. Reduce the oven temperature to 300°F.


3. Place honey, brown sugar, measured butter, cinnamon, vanilla, and salt in a medium saucepan over medium-low heat and stir until mixture is smooth and combined and brown sugar has dissolved. Remove from heat and immediately add oat-nut mixture and cherries to the saucepan, stirring until combined. Transfer to the prepared baking pan, spreading the mixture evenly with a spoon.


4. When the mixture is cool enough to handle but is still warm, dip your hands in water to prevent sticking and press the mixture evenly and firmly into the pan. Bake until aromatic, about 10 minutes. Place the pan on a wire rack to cool completely.


5. Remove the granola slab from the pan. Cut it in half to form two rectangles, then cut each rectangle widthwise into 5 bars to form 10 bars total. Wrap each bar in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.

Source: CHOW Recipe of the Day

PERSONAL NOTE: After they are finished cooling dip bottom of bars in dark chocolate for a real added treat
then place the bars on a waxed paper in fridge to harden

(no subject)

[nverland]

Mediterranean Grilled Chopped Vegetable Salad With Feta
Serves 4

1 medium eggplant
1 medium zucchini
1 medium yellow squash
1 medium fennel bulb
1 small red onion
8 asparagus spears
3/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
Water
30 green beans, trimmed
10 baby carrots, trimmed
1/2 cup pitted and halved Kalamata olives
1 cup mixed baby lettuces
1/2 cup crumbled feta cheese, plus 1/4 lb block
3 tablespoons lemon juice
3 tablespoons sherry vinegar
1/2 cup Sun-Dried Tomato Vinaigrette (recipe follows)
1/4 cup chopped fresh parsley leaves

Cut the eggplant, zucchini and squash diagonally into slices 1/2 inch thick. Trim the fennel and cut crosswise into slices 1/2 inch thick. Peel the onion and cut crosswise into slices 1/2 inch thick. Trim the asparagus.

With 1/2 cup of the olive oil, coat all the vegetables. Season with salt and pepper. Set the vegetables aside.

Build a fire in a charcoal grill, or preheat a gas grill, for indirect-heat cooking.

Meanwhile, bring a large pot of salted water to a boil and fill a mixing bowl with ice and water. Add the green beans to the boiling water and, as soon as it returns to the boil and the beans are bright green, use a wire skimmer or slotted spoon to transfer them to the ice water. Add the baby carrots and boil until tender-crisp, 2 to 3 minutes; transfer to the ice water. Drain the vegetables and set aside.

When the fire is hot, place the vegetables on the cooking grid not directly above the heat. Cook, turning as necessary to prevent scorching, until are nicely browned and tender-crisp, 5 to 7 minutes total cooking time. As they are done, transfer the vegetables to a platter and leave to cool.

Cut the grilled vegetables into 1/2-inch pieces. Cut the carrots and green beans on the bias into 1/4-inch pieces.

Put all the vegetables, olives, lettuces and crumbled feta in a large salad bowl. Add the remaining olive oil, lemon juice, vinegar, and salt and pepper to taste. Toss well.
Divide the 1/2 cup of vinaigrette among 4 large salad plates, spooning it around the edge. Mound the salad mixture evenly in the middle. Using a cheese plane or swivel-bladed vegetable peeler, shave the block of feta over each salad. Garnish with parsley and serve immediately.


SUN-DRIED TOMATO VINAIGRETTE
Makes 5 cups
2 cups extra-virgin olive oil
3/4 cup sherry vinegar
1/2 cup chopped sun-dried tomatoes
1/2 cup pitted and chopped Kalamata olives
1/4 cup pitted and chopped Nicoise olives
1/4 cup honey
3 tablespoons drained chopped capers
2 tablespoons minced shallot
2 tablespoons chopped parsley leaves
1-1/2 tablespoons chopped mint leaves
1 tablespoon chopped basil leaves
1 tablespoon minced garlic
1 tablespoon grated orange zest
Salt
Freshly ground black pepper

Put all the ingredients together in a large mixing bowl, adding a little salt and pepper. With a wire whisk, whisk them together briefly, then taste and, if necessary, adjust the seasonings with more salt and pepper. Cover and refrigerate until ready to use.