Barley Jumbalaya

2 cups barley, uncooked
1 tablespoon canola oil
1 cup diced turkey ham, chicken, or any meat of your choice
1 1/2 cups onion
1 cup celery
1 cup green bell pepper
2 cloves garlic, minced
28 oz can tomatoes, chopped, with juice
5 cups water or broth
2 whole bay leaves
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon dried thyme

If fresh vegetables are unavailable, dried can be used.

Soak barley 6-8 hours in water. Saute meat in oil. Add onions, celery, peppers, and garlic. Cook until tender. Add tomatoes, broth or water, drained barley, and spices. Bring to boil, reduce heat, cover and simmer 30-40 minutes. Add more liquid if necessary. Remove bay leaves before serving.

Mindy

Chicken Soup with Lentils and Barley

1/2 cup dry lentils
1 cup sliced leeks or chopped onion
1/2 cup chopped red or green sweet pepper
1 clove garlic, minced
2 tablespoons margarine or butter
5 cups chicken broth
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups chopped cooked chicken or turkey
1 1/2 cups sliced carrots
1/2 cup quick cook barley1 14 oz can tomatoes, cut up

Rinse and drain lentils; set aside. Cook leeks or onion, sweet pepper, and garlic in margarine or butter until tender. Stir in chicken broth, basil, oregano, rosemary, pepper, and lentils. Bring to boil, reduce heat. Cover and simmer 20 minutes. Add chicken, carrots, and uncooked barley. Return to boil, reduce heat. Cover and simmer 20 minutes more or just until carrots are tender. Stir in undrained tomatoes and heat through.

Mindy

Pomegranate Salad

seeds of 1 pomegranate
1 red apple, cut into small pieces
1 cup mini marshmallows
1/4 cup chopped pecans (optional)
1/2 small tub cool whip1 big scoop
(1/3 cup?) sour cream

Mindy