This recipe for Black Beans and Barley brings together 2 teaspoons canola oil, 1 medium red onion, chopped, 1/2 red bell pepper, chopped in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
This recipe for Piquant Turkey-Wild Rice Salad (No Mayo) brings together 1 cup wild rice, cooked and rinsed with cold water, 1 cup barley, cooked and rinsed with cold water, 2 1/2-3 cups cooked turkey, chopped in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 6 servings.
This is my mum’s recipe, which I made just recently. My son’s girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!
This delicious yogurt soup just “Hits The Spot” on a hot summers day! You can find variations of this recipe from Eastern Europe to the Middle East. I especially loved the yogurts in Turkey, Iran and Greece. If possible, try making your own home made yogurt. I use a Salton Yogurt Maker and the yogurt comes out rich and creamy. However, a good substitute is the Greek yogurts found in some of the bigger supermarkets.
Here’s a recipe for a Jewish dish which was originally designed to be cooked over a campfire. This stew is a dish typical of the cooking of a group of Jews who left Russia in the late nineteenth century to form an agricultural community in Argentina. Some of the early pioneers became gauchos and would have cooked this stew over a camp fire in a clay pot called a cazuela, from whic
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