Barley Salad -- Taste it at our Open House Sept 21.

The vegetable choices in this salad are interchangable. Add your family's favourites or what's in season. This salad keeps well in the fridge for up to 3 days. The salad can be served warm or cold; however, it usually tastes better if you can let it sit at room temperature for a while to take the chill off if it's been refrigerated. 

Enjoy this side dish all year round. 

• 1 butternut squash, peeled and cut into large-ish chunks
• 1 tbsp olive oil
• 1-1/3 cup (250g) pearl barley (you can substitute half with with purple barley)
• 2 stalks celery, diced
• 300g broccoli, cut into bite-size pieces
• 100g tomatoes, seeded and diced
• 1 small red onion, diced
• 2 tbsp pumpkin seeds
• 1 tbsp small capers, rinsed (optional)
• 15 black olives, pitted (optional)
• 20g pack basil, chopped

For the dressing

• 4 Tablespoons balsamic vinegar or red wine vinegar
• ¼ cup extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 garlic clove, finely chopped

1.       Heat oven to 350° F/ 180°C.  Place the squash pieces on a baking tray and toss with olive oil. Roast for 20 mins or until tender.

2.       Meanwhile, boil the barley for about 25 mins in salted water until tender, still al dente.

3.       Whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.

4.       Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.

Cholent, the meatless version

Image courtesy of Creative Commons

Cholent is a Jewish stew that was made for the Sabbath. Traditionally, Jewish people did not cook on their Sabbath and this stew was simmered overnight to be eaten at noon on Saturday.  Originally, this would have been done in a big community baker's oven. The "Crock Pot" itself was invented by Irving Naxon to replicate this process in the home. Although this dish is frequently made with a tough cut of beef, like brisket, it is also frequently done without meat. This recipe was adapted from Judith Finlayson's great cookbook  -- The Vegetarian Slow Cooker. It's really a great book for anyone wanting to explore meatless cooking.

Ingredients:

1 cup dried white navy beans

1 Tbsp vegetable oil

2 onions, finely chopped

2 stalks celery diced

2 parsnips, peeled and diced

6 cloves garlic, minced

1 Tbsp minced ginger root

2 tsp paprika

1 tsp salt

1 tsp cracked black pepper

4 cups vegetable stock

2 potatoes cut into cubes

4 large (12 oz/375 g) Portobello mushroom caps, cut into large pieces

1 cup pearl barley rinsed.

Directions:

  

1. Soak beans either overnight or put in a pot with at least 3 cups of water, bring to a boil, turn off heat and allow to sit for 2 hours. Drain, rinse
2. In a skillet, heat oil over medium heat. Add onions, celery, carrots, and parsnips. Cook until softened.
3. Add ginger, garlic, paprika, salt, pepper corns and cook for about a minute.
4. Put half the contents of the skillet in slow cooker.
5. Spread potatoes over the mixture.
6. Layer the cut mushrooms
7. Spread barley over the mushroom layer
8. Spread the presoaked beans over the barley layer
9. Top with the remaining onion/vegetable mix.
10. Pour vegetable stock over the contents.
11. Cover and cook on Low for 10-12 hours or high for 5 to 7 hours.