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Fast & Easy Dinner: Creamy Barley Salad With Apples

partysugar — Thu, 24 Sep 2009 07:50:02 -0700

Looking for a simple way to bulk up the nutrients of dinner salads? Add a whole grain like barley. According to FitSugar, consuming barley could lead to lower cholesterol levels.

Although she recommends using hulled barley, this recipe calls for pearled barley. After it's cooked, the hearty grain is tossed with cooling yogurt, crisp apples, and crunchy celery.

The entire mixture is served on a bed of arugula, making for a salad that is filling, healthy, and delicious. To check out the recipe, read more.

Creamy Barley Salad With Apples
From Real Simple

Ingredients

1/2 cup pearled barley
kosher salt and pepper
1/2 cup plain low-fat yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
2 stalks celery, sliced
1 apple, cut into 1/2-inch pieces
1/4 cup fresh mint, chopped (optional)
2 bunches arugula, thick stems removed (about 6 cups)

Directions

In a medium saucepan, combine the barley, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the barley is tender and the water is absorbed, about 30 minutes. Drain, spread on a rimmed baking sheet or tray, and let cool.
Meanwhile, in a large bowl, whisk together the yogurt, oil, lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the celery, apple, cooled barley, and mint (if using). Toss to combine.
Divide the arugula among bowls. Top with the barley salad.

Serves 4.

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Yummy Links: From a Drink Calculator to Stephanie Izard

partysugar — Tue, 30 Dec 2008 08:00:07 -0800

Hosting a New Year's Eve party? Use this drink calculator to determine how much alcohol you'll need. - Evite
A soup recipe for every season. - The Kitchn
Learn how to make the classic Champagne cocktail. - Cookthink
From cocktails to dinners to dessert, here are ten recipes that use vodka. - Chow
Barley risotto is healthy and delicious. - Serious Eats
Catch up with Top Chef Season 4 winner, Stephanie Izard. - The Epi-Log

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Sunday Slow Cooker: Barley Risotto With Fennel

YumSugar — Sun, 07 Dec 2008 06:00:00 -0800

To get through the craziness of the holidays, I've been employing my slow cooker. Today I'm feeling like something creamy and soothing, but I want it to be healthy and light, too. I wasn't sure that could be possible until I came across this risotto, which calls for barley instead of regular Arborio rice. Although the dish will be smooth from hours of simmering in broth, it'll also have a nice texture that's different from rice, along with the bright flavor of fennel. To make this, read more.

Barley Risotto With Fennel
From Eating Well

Ingredients

2 teaspoons fennel seeds
1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
1 cup pearl barley or short-grain brown rice
1 small carrot, finely chopped
1 large shallot, finely chopped
2 cloves garlic, minced
4 vegetable broth
1-1 1/2 cups water, divided
1/3 cup dry white wine
2 cups frozen French-cut green beans
1/2 cup grated Parmesan cheese
1/3 cup pitted oil-cured black olives, coarsely chopped
1 tablespoon freshly grated lemon zest
Freshly ground pepper to taste

Directions

Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan.
Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.
Shortly before serving, cook green beans according to package instructions and drain.
Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto.
Serve sprinkled with the chopped fennel fronds.

Serves 6.

Nutritional Information per 1-cup serving: 242 calories; 6 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 36 g carbohydrate; 10 g protein; 8 g fiber; 474 mg sodium; 330 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (20% dv), Vitamin C (15% dv)

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Fast & Easy Dinner: Barley-Vegetable Ragout

partysugar — Thu, 20 Nov 2008 07:45:21 -0800

Impress the vegetarians in your life by taking the time to make this flavorful, hearty meal. Although it simmers for only about 45 minutes, the final dish has a depth and richness equal to something slow-cooked. The ingredient list includes mushrooms, cauliflower, onion, tomatoes, and bell peppers, but feel free to use the vegetables that your family enjoys eating.

To look at the recipe that would be delicious served with a chunk of crusty bread and a glass of red wine, read more.

Barley-Vegetable Ragout
From Vegetarian Times

Ingredients

2 1/4 cups “chicken” broth or low-sodium vegetable broth
3/4 cup uncooked pearl barley, rinsed
2 Tbs. olive oil
1 10-oz. pkg. cremini mushrooms, halved
1 small head cauliflower, chopped (about 4 cups)
1 large white onion, cut into thin strips (about 1 1/2 cups)
1 15.5-oz. can diced tomatoes with mild green chilies, undrained
2 small orange bell peppers, sliced (about 2 cups)
1 cup fresh basil leaves, chopped, plus a few sprigs for garnish
1/4 cup grated soy Parmesan or Romano cheese

Directions

Bring broth to a boil in large pot. Add barley, reduce heat to low, cover and cook 30 minutes, or until broth is absorbed and barley is tender. Transfer to mixing bowl.
Heat 1 Tbs. oil in same pot over medium-high heat. Add mushrooms, and sauté 5 minutes, or until browned; add to barley. Add remaining 1 Tbs. oil to pot, and sauté cauliflower and onion 8 minutes, stirring frequently.
Add tomatoes, reduce heat to medium-low, cover and simmer 8 minutes. Stir in peppers; cover, and simmer 5 minutes more, or until tender.
Stir in barley-mushroom mixture, chopped basil and soy cheese. Season to taste with salt and pepper. Cook 1 minute more, or until heated through. Serve garnished with basil sprigs.

Serves 6.

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Healthy Side: Butternut and Barley Pilaf

partysugar — Sat, 27 Oct 2007 07:00:00 -0700

I don't really eat very much candy. I have the occasional chocolate here and there but on a daily basis, I try and steer clear from munching on lots of sweets. Halloween, however, is when I eat candy. To compensate for my indulgence I'll be consuming a lot of healthy foods like this butternut and barley pilaf.

This side gets its delicious flavor from chunks of melt in your mouth squash and fresh, zesty gremolata. It pairs nicely with a light chicken or pork. For a vegetarian meal serve with a crunchy spinach salad. Get the recipe to this scrumptious side when you read more

Butternut and Barley Pilaf
From Eating Well

2 teaspoons extra-virgin olive oil
1 medium onion, chopped
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1 3/4 cups water
1 cup pearl barley
2 cups cubed peeled butternut squash (3/4-inch cubes) (see Tip)
1/3 cup chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add broth, water, barley and squash; bring to a simmer, reduce heat to medium-low and simmer until the barley and squash are tender and most of the liquid has been absorbed, about 45 minutes.
Add parsley, lemon zest, lemon juice, garlic, salt and pepper; mix gently.

Serves 6.

NUTRITION INFORMATION: Per serving: 194 calories; 2 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 40 g carbohydrate; 6 g protein; 8 g fiber; 149 mg sodium.
Nutrition bonus: Vitamin A (180% daily value), Vitamin C (45% dv), Fiber (30% dv).

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Savory Sights: Squid and Barley Salad

YumSugar — Mon, 29 Jan 2007 11:45:25 -0800

Don't forget to post your images in the Savory Sights group. We love looking at all the yummy things you guys are eating, and all the parties you're having. The Savory Sights group is a place for you to put all of your fantastic images, be they food, drink, centerpieces, party decor, etc. Just post content to the group as a blog, click "add image," add a little blurb about your photo and click submit. It's easy and fun!

Today's savory sight find comes from my gal, BuzzSugar. Her friend made her this excellent Squid and Barley Salad. Looks devine, I'd love to eat that now!

To have your photo displayed here for all to see, simply add your image to Savory Sights group. Every week we choose an image or two to share with the world. Next time, it could be yours!

Happy Hour: Buffalo Bill's Pumpkin Ale

YumSugar — Wed, 28 Oct 2009 16:15:11 -0700

These days, my street isn't the only thing covered with pumpkins; so is my kitchen. I've been using the gourds in everything from moist pumpkin bread to chicken pumpkin stew, and so I decided it was high time I enjoyed it in ale form, too. Although it's believed early American icons like George Washington and Ben Franklin enjoyed pumpkin ales, one Bay Area craft brewhouse, Buffalo Bill's, brought the beer back into vogue when it became known for its special blend in the 1980s.The whisky-colored amber ale ($7.99 for six), which is brewed with fresh roasted pumpkins and malted barley, possesses only a delicate squash flavor, but has lingering pumpkin pie spices like cinnamon, cloves, and nutmeg that become more prominent as the beer warms. Because it doesn't have a malty flavor or the bitter taste of hops, Buffalo Bill's Pumpkin a great find for people who aren't that into traditional beer. What's your favorite Fall ale?

Beer Prices on the Rise; Budweiser Goes Global

YumSugar — Fri, 28 Aug 2009 03:30:45 -0700

In the mood for a brew? Be forewarned, a cold one could cost you. Anheuser-Busch InBev and MillerCoors have both announced plans to hike beer prices. Falling sales and higher costs of commodities like barley and hops have forced them to compensate by raising prices. In a statement Tuesday, US-Belgian company Anheuser-Busch InBev said it will raise stickers "across different price tiers" in "a majority of markets this Fall" to cover "input costs." Likewise, InBev's biggest competitor, MillerCoors, intends to increase prices this season. Higher prices from the two conglomerates - which together comprise more than 80 percent of the market - will impact the beer industry during a time when beer drinkers are reaching for the cheapest selections.

In a New York Times commentary, "Rising Beer Prices Hint at Oligopoly," the op-ed's writers lament that the two companies' abilities to raise prices while customers are hurting "highlights the pricing power that has accompanied industry consolidation" and "begs for an antitrust review."

Anheuser-Busch isn't stopping there. The beer overlord has aggressive plans to transform Budweiser into a global player, using Coca-Cola as a marketing model. The corporation hopes to introduce the "King of Beers" into dozens of new markets, including parts of Africa. Have you noticed rising beer prices? Could Budweiser eventually become an international symbol like Coke? Should Anheuser-Busch and MillerCoors face antitrust allegations?

Noteworthy Nibbles - July 28-Aug. 4

YumSugar — Tue, 28 Jul 2009 14:00:27 -0700

Although I can't make it to the official celebration in Wisconsin, I'll be observing National Mustard Day this weekend. But I'm really salivating over the photos from the Maine Lobster Festival, and I'm curious to try a so-called Rocky Mountain oyster at the appropriately-dubbed Testy Festy. What looks most appetizing to you? Here's what's going on between now and next Tuesday in the food festival world.

Rockland, ME: Maine Lobster Festival - July 29-Aug. 2
Clinton, MT: Rock Creek Lodge Testicle Festival - July 29-Aug. 2
Seattle, WA: Taste of the Nation Seattle - July 30
Miami, FL: Taste of the Nation Miami - July 30
Atlantic City, NJ: Atlantic City Food and Wine Festival - July 30-Aug. 2
Norfolk, VA: 20th Annual Bayou Boogaloo & Cajun Food Festival - July 31-Aug. 2
Mammoth Lakes, CA: Mammoth Festival of Beers and Bluesapalooza - July 31-Aug. 2

To see the rest, read more.

Natchez, MS: Natchez Food and Wine Festival - July 31-Aug. 2
Deerfield Valley, VT: Deerfield Valley Blueberry Festival - July 31-Aug. 9
Mt. Horeb, WI: National Mustard Day Festival - Aug. 1
Vincennes, IN: Watermelon Festival & Jack Daniels Great American Grill-Off - Aug. 1
Loveland, CA: Gnarly Barley Brew Festival - Aug. 1
Cortland, NY: Cortland Arts and Wine Festival - Aug. 1
Penn Yan, NY: Fox Run Garlic Festival - Aug. 1-2
San Pedro, CA: Taste in San Pedro - Aug. 1-2
Kenosha, WI: Taste of Wisconsin - Aug. 1-2
Boulder, CO: Rocky Mountain Tea Festival - Aug. 1-2
New Orleans, LA: Taste of the Nation New Orleans - Aug. 2
Salt Lake City, UT: Taste of the Nation Utah - Aug. 2

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Happy Hour: Bols Genever

partysugar — Wed, 14 Jan 2009 16:15:17 -0800

Meet Bols Genever, a compelling new (old) liqueur that's like gin's smooth-sipping cousin. Created in Holland during the 16th century, Genever was the world's first gin. Its taste is different from any other gin on the market.

Although it's strong, I find it much more drinkable than gin. Genever lacks the usual botanical undertones, and when sipped alone, is like vodka with subtle hints of whiskey. It's made with barley malt, an ingredient left out of today's common gins.

Bols Genever has a very interesting history with the recipe dating back to 1820. If you went into a bar in the late 1800s and requested a cocktail with gin, it was made with Genever. Over time, its popularity faded.

Up until the recent launch by Bols, Genever was basically nonexistent in the United States. Now you can find the liqueur, which comes in a beautiful charcoal gray bottle, being mixed into cocktails in San Francisco and New York. For spirit enthusiasts, getting your hands on a bottle of Genever is a must.