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Beef Barley Soup

BEEF BARLEY SOUP Ingredients Pre-cooked beef cubes (I package) 1 tablespoon olive oil 1 onion chopped 1 clove garlic minced 2 carrots sliced 1 stock of celery sliced 2 packages of beef or chicken broth 1 can of whole tomatoes, chopped, with juice I small green pepper, diced 3/4 cup pearl barley Seasonings: 1 tablespoon Worcestershire sauce 2 shots of Tabasco sauce Assorted pinches of basit, thyme and oregano 1 packet beef gravy mix 1 bay leaf 1/4 teaspoon each of salt and black pepper  Method Instructions Cook garlic, onions, green pepper and celery over medium heat until for 5 minutes. Chop the cooked beef cubes into smaller pieces.  Add chopped beef cubes, diced carrots, tomatoes with juice, barley, beef broth and seasonings to the pot. Bring to a boil.Reduce heat and simmer covered for 35-45 minutes (soup is ready when the barley is fully cooked).
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Quinoa Pilaf

QUINOA PILAF INGREDIENTS 1 cup (250 mL) quinoa  2 cups (500mL) reduced sodium vegetable broth  1 cup (250 mL) frozen peas, thawed  ¼ cup (60 mL) crumbled feta  Half a small red onion, thinly sliced (about 1/3 cup)  ½ tsp (2.5 mL) oregano  Juice and zest of 1 lemon METHOD Step One:  Cook quinoa according to package instructions, using broth instead of water. Fluff cooked quinoa with a fork and set aside.  Step Two:  Meanwhile, mix thawed peas, crumbled feta, ½ the sliced red onion, oregano, lemon juice and lemon zest in a large bowl. Add quinoa, mix until just combined, and set aside at room temperature. Note: This side dish can be served warm or cold.  Here is an alternate recipe (for a change...):  Herbed Lemon Quinoa Pilaf Flavorful and Easy Recipe - Recipe Website
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Broccoli Cashew Stir-Fry

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This Broccoli and Cashew stir-fry is very nutritious and filling, however I was wondering if it is heart healthy to eat so many cashews in one meal? Turns cashews do no harm, and may do some good:  Consumption of cashew nuts does not influence blood lipids or other markers of cardiovascular disease in humans: a randomized controlled trial - ScienceDirect    BROCCOLI CASHEW STIR-FRY INGREDIENTS FOR SERVING (OPTIONAL): Quinoi, Brown Rice, etc. 1 small yellow onion 3-4 cloves garlic 4 cups broccoli florets 1 Tbsp. freshly grated ginger 1 cup roasted cashews 2-3 Tbsp. tamari 1 tsp. sesame seeds (or more) METHOD 1. Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.) 2. Meanwhile, thinly slice onion. 3. In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) 4. Meanwhile, mince garlic and grate ginger. (I use a microplane grater for gin...
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Olive Oil and Lemon Dressing

  OLIVE OIL AND LEMON DRESSING 2 tbsp of olive oil 2 tbsp of lemon juice 1/4 tsp each of salt and pepper 1/4 tsp of any dry herb, or fresh dill.
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Herbed Mashed Turnips

  HERBED MASHED TURNIPS Ingredients Turnips Olive Oil Fresh, finely chopped herbs (parsley, thyme, dill) Method Peel and cut turnips into 1-inch pieces.  Place turnip pieces in a pot with salted water or vegetable broth. Bring to a boil over high heat, then simmer 15–20 minutes until tender and easily pierced with a fork. Drain the turnips thoroughly, then return to the hot pot off the heat. Let steam for 1–2 minutes to evaporate excess moisture for a fluffier mash. Mash the turnips with a fork or potato masher until smooth. Drizzle extra virgin olive oil over the mash, then gently fold in the chopped herbs. Stir until the mash becomes silky and speckled with green. Salt and pepper to taste.
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Baked Cinnamon Apples

Whenever I have too many apples on hand I bake a few with cinnamon for an instant warm treat, or to save in the fridge to flavour my morning oatmeal or yoghurt.  To make, peel and slice a few apples. Sprinkle with brown sugar and cinnamon and dot with a small amount of butter (the forbidden food!!!). Bake apples till softened with a syrupy coating. Always good!  
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Oil and Vinegar Coleslaw

I make a simple oil and vinegar dressing for cabbage coleslaw: equal parts oil and vinegar, salt, pepper and a tsp of sugar. This simple dressing basically begins the pickling process that softens the cabbage enough in one day to make a nice salad that will last for days in the fridge. I slice red onions into the finely sliced cabbage and that's it. It is always good. However, recently I have been interested in adding more ingredients to this type of coleslaw, such as this one:   Kittencal's Marinated Oil and Vinegar Coleslaw Recipe - Food.com
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