My beloved Czech cookbook given to me by my Mother many years ago had this wonderful recipe. I added leftover prime rib pieces to mine and loved it. It’s easy, it’s hearty, and it’s healthy.
MUSHROOM BARLEY SOUP
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 lb. sliced mushrooms
4 cups chicken, beef or vegetable broth
1 tablespoon flour
1/2 cup barley
Optional: chopped cooked beef or chicken
- Melt butter in large saucepan.
- Add onion, celery, carrots, and mushrooms and sauté for about 10 minutes.
- Add flour and stir; add broth, barley, and protein (optional).
- Cook for about 40 minutes or until cooked through.
Quinoa is a staple in my pantry and I’ve been anxious to try a quinoa breakfast dish. Pecan Quinoa Breakfast Bowl has, again, been in my stack of ‘must make’ recipes and it didn’t disappoint. It’s slightly sweet and protein-rich.
I believe this recipe could easily be adapted to Vegan/Vegetarian by using almond milk (or water) and vegan butter.
The leftovers will be saved for another day…cold or reheated.
PECAN QUINOA BREAKFAST BOWL
2 cups 1 percent low-fat milk
1 cup quinoa
1/2 cup dried craisins or raisins
1 tablespoon butter
1/2 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
- Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter.
- Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
- Remove from heat. Stir in pecans, honey, salt cinnamon and nutmeg.
- Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.
Serves four. Recipe from Relish.com and the Georgia Pecan Commission
I love a hearty breakfast from time to time and this casserole is a favorite. It combines all of the things I like…sausage, eggs, potatoes and, of course, cheese. The casserole is easy to make and can be refrigerated for up to 24 hours before baking making easy work of brunch/breakfast preparation.
Serve with fresh fruit, perhaps a pastry and good cup of hot coffee!
FARMER’S BREAKFAST CASSEROLE
6 cups frozen shredded hash browns
1.5 cups shredded Jalapeno Monterey Jack cheese
2 cups cooked breakfast sausage (or ham)
1/2 cup green onions, sliced
8 eggs, beaten
3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
- Preheat oven to 350 degrees.
- Grease a 4 quart baking dish. Evenly arrange the potatoes in the bottom of the dish. Sprinkle the cheese, sausage and green onions on top.
- In a separate bowl, combine the eggs, milk, salt and pepper. Pour the egg mixture over the potato mixture.
- Bake uncovered for 50-55 minutes. Let stand for 5 minutes before slicing and serving.
With the frigid cold this past weekend, it was the perfect time to make Hearty Minestrone. My good friend, Maribeth, introduced this recipe to me several years ago and it is a winter delight! Pair it with a crusty, hearty bread, a nice glass of red wine and you can please family and friends alike.
This soup freezes beautifully! With our busy schedules, what a treat to be able to have this soup on hand for those crazy, busy days we all have. If you are gluten-free, eliminate the noodles.
Mmmm…making me hungry for another bowl of leftovers!
2 pounds chuck roast
1 teaspoon salt
4 quarts water
1 cup sliced celery
1 onion, diced
1 carrot, peeled and diced
3 tomatoes, peeled and diced
2 tablespoons minced fresh parsley
6 ounces tomato paste
1 tablespoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounce can dark red kidney beans
15 ounce can garbanzo beans
16 ounce can pinto beans
10 ounce package frozen chopped spinach, thawed
3 small zucchini
1 pound Italian sweet sausage, sliced
8 ounce package kluski (homemade style) noodles
- In a large kettle, combine chuck roast, 1 teaspoon salt and water. Cover and simmer for 3 hours or until beef is tender.
- Remove meat from kettle and set aside. Remove fat from broth by letting kettle cool in refrigerator and then lifting hardened fat off top and discarding. Break meat into 1-inch pieces and combine with broth in a very large stock pot.
- Stir in celery, onion, carrot, tomatoes, parsley, tomato paste, salt, oregano, basil, kidney beans with liquid, garbanzo beans with liquid, pinto beans, spinach, zucchini and sliced sausage.
- Simmer, covered, until vegetables and sausage are tender, about 1 hour. Soup may be frozen at this point.
- To serve, cook noodles according to package directions. Rinse, drain and add to hot soup. Sprinkle each serving with Parmesan cheese and crusty Italian Bread.
Yield: 8 quarts
Adapted from Creme de Colorado Cookbook 1987
Hearty breads are a favorite of mine and before I try to go gluten-free again (for health reasons), I wanted to try a hearty bread with the apple butter I was making (see my Crockpot Apple Butter recipe on Friday, October 26). I discovered this recipe on the Good Housekeeping website and it reminded me of an oatmeal bread my Mother used to make.
This is a simple quick bread that would be great for breakfast, with a hearty soup, or, as you’ll see on Friday, a dessert.
OATMEAL QUICK BREAD
1 cup milk
1 cup quick-cooking oats, uncooked
1 tablespoon quick-cooking oats, uncooked
2 large eggs, lightly beaten
6 tablespoons margarine or butter, melted
1/4 cup light brown sugar, packed
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon(s) salt
- Preheat oven to 350 degrees F. Grease 8 1/2″ by 4 1/2″ or 9″ by 5″ loaf pan. In large bowl, combine milk and 1 cup oats; let stand 5 minutes.
- To oat mixture, add eggs, margarine or butter, and brown sugar; mix well, making sure there are no lumps of brown sugar. Stir in flour, baking powder, and salt just until blended.
- Spoon batter into loaf pan. Sprinkle top with remaining oats. Bake 55 to 60 minutes in 8 1/2″ by 4 1/2″ pan (bake 35 to 40 minutes in 9″ by 5″ pan) until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.
Recipe from Good Housekeeping, Oatmeal-Quick-Bread
Read more: Oatmeal Quick Bread – Good Housekeeping
My Czech heritage is fascinating to me. My Mother gave me The Czech Book Recipes and Traditions in 1982 and it has become a treasure. The Mushroom and Barley Soup is a favorite of mine. You can add meat, or if vegetarian, leave it out. It’s a hearty, healthy winter soup that makes me even more curious about the Smaha Czech heritage. Požívat! (enjoy)
MUSHROOM AND BARLEY SOUP
Houbová Polévka as Kroupama
2 tablespoons butter or margarine
1/2 pound fresh mushrooms, washing, trimmed and sliced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon flour
3 cups chicken broth or beef broth
1/2 cup pealed medium barley
1 1/2 cups diced cooked chicken, turkey or beef
- In a 3-quart saucepan melt butter, add mushrooms, onion, celery, carrot. Cook over moderately low heat, stirring often about 10 minutes.
- Stir in flour, then the broth.
- Add barley, cover and simmer until barley is cooked through, about 1 hour.
- Add cooked diced meat, salt and pepper. For a creamier soup, stir in about 1 cup milk.
Adapted from The Czech Book, Recipes and Traditions, Copyright 1981