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

Spinach Salad

Everytime I make this everyone wants the recipe. It is wonderful!

Spinach, rinsed and dried

sliced almonds, toasted

grated parmesan cheese (bagged, not bottled dust)

craisins (optional)

Dressing

1/4 red onion

1/3 c. red wine vinegar

1/2 c. sugar

1 tsp. salt

1 Tbsp. brown mustard

1 c. olive oil

Combine in blender and blend until smooth. Add dressing just before serving.

Amy

Spinach Quiche

Prep Time: 20 min| Cook Time: 40 min| Ready In: 1 hr| Servings: 6

INGREDIENTS

• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded Cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat.
3. Saute garlic and onion in butter until lightly browned, about 7 minutes.
4. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese.
5. Season with salt and pepper.
6. Spoon mixture into pie crust.
7. In a medium bowl, whisk together eggs and milk.
8. Season with salt and pepper.
9. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
10. Bake in preheated oven for 15 minutes.
11. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center.
12. Allow to stand 10 minutes before serving.

Ham Broccoli Braid

Prep Time: 20 min| Cook Time: 25 min| Ready In: 45 min| Servings: 9

INGREDIENTS

• 2 cups cooked ham, chopped
• 1 cup chopped fresh broccoli
• 1 small onion, chopped
• 1 tablespoon dried parsley
• 2 tablespoons Dijon mustard
• 1 1/2 cups shredded Swiss cheese
• 2 (8 ounce) cans refrigerated crescent roll dough

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine ham, broccoli, onion, parsley, mustard and cheese.
3. Stir well.
4. Unroll crescent roll dough, and arrange flat on a medium baking sheet.
5. Pinch together perforations to form a single sheet of dough.
6. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides.
7. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
8. Spread the filling along the center strip.
9. Fold the side strips over filling, alternating strips from each side.
10. Pinch or twist to seal.
11. Bake in preheated oven for 20 to 25 minutes, until deep golden brown.

Garlic, Parmesan and Lemon Tilapia

½ stick butter

½ cup olive oil

3 cloves garlic minced

½ cup parmesan cheese

½ cup dried bread crumbs

1 tsp sea salt

zest of 2 lemons

all-purpose flour

2 eggs, beaten

4 tilapia fillets

juice of 2 lemons

Dip fish in egg mixture, then flour, then egg again and lastly bread crumb mixture. Melt butter in frying pan, add olive oil and sautee garlic over medium heat until it begins to become golden - DO NOT OVER BROWN GARLIC. Add prepared fillets, cook on medium heat about 2-3 minutes on each side. Pour juice of 2 lemons over top of fish. Remove fish to warmed platter and pour remaining mixture in pan over fish. Garnish with parsley sprigs and serve immediately.

This is an experiment I tried tonight and it turned out really well -- YUM! Hope you like it!