Italian Barley Salad

This salad is one of those awesome little concoctions that tastes just as good warm as it does chilled – though I prefer warm.  The barley can be a bit hard to find, but Trader Joes does have quick cook 10 minute barley.  The quick cook stuff works just as well.  For the first time, I recommend halving the recipe.

2 cups of uncooked barley

5 cups of veggie stock

16 oz of fresh mozzarella

2 pints of grape or cherry tomatoes

3 tablespoons of extra virgin olive oil

6 tablespoons of balsamic vinegar

8 – 10 basil leaves

Fresh cracked black pepper

Start by cooking the barley, using veggie stock instead of water to prepare. Veggie stock adds boatloads of flavor so I definitely prefer it, but if you’re without you can substitute water in a pinch.

If you are using the slow cook barley, then add the veggie stock and barley to a pot, bring to a boil. Reduce the heat and simmer for 30 – 40 minutes until the liquid is absorbed. When it’s mostly absorbed, turn off the heat and cover, allowing the barley to sit for another ten minutes or so before removing the lid.

While the barley is cooking, cut your mozzarella into bite-size chunks and cut your tomatoes in half. When the barley is all set to go, combine everything in a large mixing bowl, adding the olive oil and balsamic vinegar and stirring just until combined. Add more vinegar if you’d like as some will absorb into the barley as it cools. Add fresh cracked black pepper to taste and chop up your basil to add right at the end. And that’s it! 

Rosemary Lemon Tofu

Ingredients:

16 ounces firm tofu, pressed for 30 minutes

1 teaspoon lemon zest, minced

1/4 cup fresh lemon juice

2 tablespoons soy sauce

3 tablespoons olive oil

1 tablespoon fresh rosemary, minced

1/4 teaspoon ground black pepper

Directions:

1 Preheat oven to 375.

2 Cut the tofu to the bottom into 6 slices.

3 Use a baking dish that will hold your tofu slices in one single layer.

4 In the dish, wisk together the ingredients for the marinade.

5 Add tofu slices and turn to coat on both sides.

6 Bake for 45-60 minutes, turning once halfway through cooking time. The longer it baked, the chewier it will become.

7 Remove from oven and let cool about 10 minutes.

8 Store leftovers in a container in the refrigerator for 3-4 days.

Carrot Cookies with Orange Glaze

Ingredients
3/4 C. shortening
1 C sugar
1 egg
1 C cooked carrots, mashed and cooled
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
2 C flour


Directions
You know the drill
Cook on 375 for 8-10 minutes. Let cool before icing.


Icing
Zest from one orange
2 Tbs orange juice
1 C powdered sugar - or more for desired consistency
pinch of salt

Health Chili

Makes 6-8 servings

2 tablespoons canola oil
1 large yellow onion, finely diced
1 pound extra lean hamburger I leave this out
1 red bell pepper, diced
2 small zucchini, diced
1 (15 oz) can corn kernels, drained
1 (15 oz) can black beans, drained
1 (15 oz) can pinto beans, drained
1 (28 oz) plus 1 (14 oz) can diced tomatoes with juices I put the tomatoes in a blender for just a second because Steve doesn't like tomato chunks
1/2 cup water*
1/4 cup dark brown sugar I usually only add 1 tsp. sugar
2 heaping teaspoons fajita spice
1 teaspoon ground cumin
1/4 teaspoon cayenne - or to taste
1/4 teaspoon ground cinnamon

In a large pot over medium-high heat, warm canola oil. Add onions and sauté until translucent and lightly browned, about 5 minutes. Add ground hamburger and sauté until lightly browned, about 8-10 minutes. Add red bell pepper and zucchini and cook for 5 minutes. Add corn, beans, tomatoes, water, and brown sugar; stir well. Add fajita spice, cumin, cayenne, and cinnamon; stir well. Reduce heat to low; partially cover and simmer for 20-25 minutes, or until thick and soupy. Cook longer if you like your vegetables softer. If desired, sprinkle with a little cheddar cheese and fresh cilantro before serving.

*Use 1/2 cup water for a thicker chili, but use as much or as little as you wish to achieve desired level of soupiness.

Original recipe found here: http://foodblogga.blogspot.com/2008/11/healthy-chili-your-kids-will-love.html