Corn & Barley Salad

Original Recipe HERE

This is a hearty side dish that could be a main course if you added some kielbasa or chicken.

I tweaked amounts based on what I had in my pantry.  I used one good-sized clove of garlic in the vinaigrette, and it was too sharp.  Next time I'll use a smaller one or leave it out entirely.  A little bit of sugar could balance the red wine vinegar and tomato, too.  And some diced cheese would probably be good.  We had brie on our burgers the same night I made this, and I was intrigued by the idea of adding some to the salad...but I ran out of time.

And "...but I ran out of time" is how I end just about every statement of good intentions these days.

Ingredients

* For vinaigrette:

1 pint cherry or grape tomatoes

1 small clove garlic

2 Tablespoons extra virgin olive oil

2 Tablespoons water

1 Tablespoon red wine vinegar

1 Tablespoon lemon juice

1 Tablespoon diced red onion

salt & pepper

* For salad:

1 cup barley or brown rice [I used barley]

2 cups fresh or thawed corn [I used frozen]

1 pint cherry or grape tomatoes, quartered

1/2 to 1 cup finely diced red onion

4 to 6 slices bacon, chopped

1 avocado, chopped [I didn't use]

salt & pepper

Directions

* For vinaigrette:

(1) Combine tomatoes and garlic in a small food processor (I used my magic bullet).  Process until smooth.

(2) Add oil, water, vinegar, lemon juice, and red onion.  Process until well combined.

(3) Add salt and pepper to taste.

* For salad:

(1) Place corn in a colander to thaw, if necessary.  Top with red onion.

(2) Cook barley according to package directions.  Drain into colander with corn and onion.

(3) While barley is cooking, cook bacon until crisp.  Drain.

(4) Combine barley, corn, tomatoes, onion, bacon, and avocado (if using) in a large bowl.

(5) Pour vinaigrette over salad.  Stir until well combined.  Chill.

Kid Participation: Stirring...that's about it.

Slow Cooker Saucy Baked Beans with Sausage

Original Recipe: Better Homes & Gardens Simple Slow Cooker Recipes.

 

This recipe was a hit with every family member, so there was only one serving left over for lunch the next day.  The great thing about it is how easy it would be to increase its volume: another can of beans, some extra sausage, another squirt of ketchup, chopped red or green pepper and onion, and so on.  I'm sure it could be prepared on the stovetop, but I needed a fix-it-and-forget-it meal that day, so the slow cooker was my method of choice.

 

I served it with barley I cooked on the side.  It was too saucy to eat as-is; I think it needs something like rice or barley to bulk it up.

 

Ingredients

2 cans (15 oz each) Great Northern beans, drained & rinsed

2 cans (15 oz each) pinto beans or small red beans, drained & rinsed

12 oz cooked smoked sausage, cut into 1/4" slices

3/4 cup ketchup

1/2 cup barbecue sauce

1/2 cup pure maple syrup

2 Tablespoons packed brown sugar

2 Tablespoons prepared mustard

1/4 teaspoon black pepper

1 medium red onion, finely chopped

 

Directions

(1) In a 3.5-, 4-, or 5.5-quart slow cooker, combine all ingredients.

(2) Cover; cook on low 5-6 hours or high 2.5-3 hours.

 

Kid Participation:

* dump all ingredients into slow cooker

* push slow cooker buttons (yay, allowed to play with appliances for once!)

Mushroom Barley

Original Recipe HERE

I had never had pearl barley before and had to hunt it down at the pretentious food co-op around the corner from us.  I'm sure that something could be substituted, which I'll experiment with in the future: Israeli couscous, quinoa, Trader Joe's Harvest Blend, etc.  The kids didn't like it much, but Husband and I thought it was great.

Ingredients

2 Tablespoons olive oil

1 small onion, diced
1/4 teaspoon sugar

1 cup mushrooms, chopped [I used baby bella]

1 garlic clove, chopped

1 teaspoon salt, divided

1 cup pearl barley, rinsed

3 cups vegetable broth or chicken stock, low sodium

Directions

(1) In large pot, heat olive oil over medium heat.

(2) Add onion.  Cook for 5 minutes, stirring occasionally.

(3) Add sugar.  Cook an additional 5 minutes or until onions start to caramelize.

(4) Remove onions to plate.  Add mushrooms, garlic and 1/2 tsp salt to pot.

(5) Cook for 3 minutes or until water from mushrooms starts to evaporate.  Remove to plate; set aside.

(6) Add broth or stock to same pot; bring to a boil.  Add barley and 1/2 tsp salt.  Reduce to simmer.  Cook for 45 minutes or until tender.*

(7) Add onions and mushrooms to pot; stir to combine.  Cook until heated through.

Notes: None.

Kid Participation: None.