Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Turkey and Barley Salad

December12

I recently had the opportunity to work with CJ Katz who was on a media tour promoting her award winning cookbook Taste -Seasonal Dishes from a Prairie Table.  CJ is a food writer, photographer and culinary judge but best of all she is a prairie-girl, residing in Regina.  If you still need items to put on your Christmas list or to purchase for other foodie loved-ones, this cookbook is exquisite.  As the back cover states: “a feast for the eyes and food for the soul”.  Throughout the recipes themselves, CJ weaves the story of the seasons of the priaires, the land itself and the local growers and producers.  All the mouth-watering photography is her own!

D loves Christmas and turkey is one of the primary reasons why.  He enjoys Christmas dinner (duh) but LOVES turkey left overs. 

While he was still roasting turkeys for a recent dinner, I came home to this gorgeous pot of turkey soup and basil dumplings, bubbly on the stove.

I, on the other hand, would just as soon get the left overs all used up and move towards some lighter fare.  Here is a recipe that will satisfy us both.  It would be perfect for a Boxing Day Brunch but is so festive, it could be featured on any holiday table.

Turkey and Barley Salad
Author: 
Recipe type: Entree
Prep time: 
Total time: 
 
This salad is a healthy option for using up leftover turkey or roast chicken. It is delicious with a slice of Granola Batard.
Ingredients
  • 1 c pearl barley, rinsed
  • 2 c water
  • ½ t kosher salt
  • 2 to 3 c leftover roast turkey ofr chicken, torn into bite-sized pieces
  • 1 c canned black beans, rinsed and drained
  • 1 c corn niblets, frozen or fresh
  • 1 red pepper, diced
  • 1 c dried cranberries
  • 2 green onions, trimmed and thinly sliced on the diagonal
  • 3 T finely chopped fresh basil
  • 3 T finely chopped fresh cilantro
  • ½ toasted slivered almonds or pine nuts
  • Dressing:
  • 3 T red wine vinegar
  • 1 t maple syrup
  • 1 clove garlic, minced
  • 1 t Dijon mustard
  • 5 T extra virgin olive oil
  • salt and pepper to taste
Instructions
  1. In a medium saucepan, bring the water to a boil.
  2. Add the barley and salt and cook until el dente.
  3. Set aside to cool.
  4. In a large bowl combine the turkey or chicken with the cooled barley, rinsed black beans, corn, red pepper, dried cranberries, green onions, basil, cinlantro and toasted nuts.
  5. To make the dressing, in a small bowl whisk together the red wine vinegar, maple syrup, minced garlic and Dijon mustard.
  6. Slowly whisk in the olive oil, season with salt and pepper. Pour over the salad and toss to coat.
  7. Serve with crusty whole grain bread.

I apologise that I do not have any photos of this one.  Food styling is a hectic business and I was so focused on making the food look good, that I plum forgot!  Trust me, with the contrast and vibrant colours in this dish-it is gorgeous.

Kath’s quote: “Rational habits permit of discarding nothing left over, and the use to which leftovers (and their economic allies, the wild things of nature) are put is often at the heart of a cooking’s character.”-Richard Olney

Love-that is all.

 

(First Three of) Ten Foods That Will Rock Your Socks Off

November22

Someone once said to me: “For ultimate good health, instead of focusing on what you should be eliminating from your daily diet, focus instead on consuming the foods that will increase your wellness”.  Darn it, who was it who said this to me?  I am going to have to search out some “menopause-brain” restoration foods, so that I can remember.

This concept has always been of interest to me, but it seemed so very complicated to put into practice, until I met Mairlyn Smith, that is.  Mairlyn is the most accessible best-selling cookbook author I have encountered. She speaks plain language in a first hand manner and you instantly trust her knowledge and her advice.

Recently, D and I got a “speed-dating” style opportunity to hear what she has to say about including 10 particular foods that will  “rock your socks off”.

1. Barley (and other insoluable fibres).  These are considered gut-healthy fibers because they add bulk to the diet but do not dissolve in water, so they pass through the gastrointestinal tract relatively intact, and speed up the passage of food and waste through your tummy. Other natural sources are whole wheat, whole grains, wheat bran, corn bran, seeds, nuts, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, and root vegetable skins.

2. Oats suck up “bad” blood cholesterol and major toxins like mercury.  I know from other reading, that these foods include oatmeal, oat cereal, lentils, apples, oranges, pears, oat bran, strawberries, nuts, flaxseeds, beans, dried peas, blueberries, cucumbers, celery, and carrots.

3. Mushrooms and other vitamin D rich foods (salmon, tuna, soy, fortified foods like oj, low fat milk, and cereal) protect your lungs and up your immune system.  And because I am the age that I am, I need vitamin D to help my body absorb the calcium rich diet that will ensure my bone health, as I further “blossom” and mature.

While Mairlyn was chatting with us in her unique style (she is also an alumnus of the Second City Comedy Troupe) we got to sample a barley risotto.  Since I have never cooked with barley (except for a couple of soups), I started some recipe book browsing (I don’t happen to have copies of Mairlyn’s, but I am putting those on my Christmas list) and rediscovered  a cookbook that my friend Laura had gifted to me entitled Eat Well-healthy ways to enjoy the foods you love from Williams-Sonoma. 

I plan on making this delicious looking barley risotto soon.

5.0 from 1 reviews
Barley Risotto with Mushrooms and Greens
Author: 
Recipe type: Main
Cook time: 
Total time: 
Serves: 4
 
Barley has a pleasantly chewy texture and a sweet, nutty flavour.
Ingredients
  • 6 c chicken broth
  • 1½ T canola oil
  • 1 chopped onion
  • 1 clove garlic, minced
  • 2 c sliced mushrooms
  • ea salt and freshly ground pepper
  • ½ c dry white wine
  • 1 c barley
  • 3 c arugula
  • ½ c Parmesan cheese
Instructions
  1. In a medium sauce pan, over medium high heat, bring broth to a simmer.
  2. Turn off heat, cover and keep warm.
  3. Heat oil in a large saucepan over medium high heat.
  4. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 mins.
  5. Add mushrooms, salt, pepper.
  6. Cook, stirring frequently, until mushrooms release their juices and start to brown, 4-5 mins.
  7. Add wine and bring to a boil for 1 minute.
  8. Add 5 c of hot broth and the barley.
  9. Cove and simmer over medium low heat, stirring occasionally and adding more broth ¼ c at a time if barley becomes dry, until barley is tender, about 45 mins.
  10. Stir in arugula and more broth, if necessary.
  11. Cooked, uncovered until greens are wilted, about 2 mins.
  12. Stir in Parmesan and season to taste with additional s & p.
  13. Serve at once.

And the recipe incorporates more than just barley from the food list.  Check back soon to see what they are.

Oh yea, it was Sister #3!  Perhaps I remembered because I had a orange with my Greek yogurt and bran (and vitamin C is good for the brain)!

Kath’s quote: “Among the liveliest of my memories are those of eating and drinking; and I would sooner give up some of my delightful remembered walks, green trees, cool skies, and all, than to lose my images of suppers eaten on Sabbath evenings at the end of those walks.”-Mary Antin

Love-that is all.