Tag: Barley

almost (better than) scratch beef-barley soup

almost (better than) scratch beef-barley soup

“In the Deep Mid-Winter,” is one of my favorite Christmas carols. The verses…

In the bleak mid-winter
Frosty wind made moan;
Earth stood hard as iron,
Water like a stone;
Snow had fallen, snow on snow,
Snow on snow,
In the bleak mid-winter
Long ago.

Our God, heaven cannot hold Him
Nor earth sustain,
Heaven and earth shall flee away
When He comes to reign:
In the bleak mid-winter
A stable-place sufficed
The Lord God Almighty —
Jesus Christ.

Enough for Him, whom Cherubim
Worship night and day,
A breastful of milk
And a mangerful of hay;
Enough for Him, whom Angels
Fall down before,
The ox and ass and camel
Which adore.

Angels and Archangels
May have gathered there,
Cherubim and seraphim
Thronged the air;
But only His Mother
In her maiden bliss
Worshiped the Beloved
With a kiss.

What can I give Him,
Poor as I am? —
If I were a Shepherd
I would bring a lamb;
If I were a Wise Man
I would do my part, —
Yet what I can I give Him, —
Give my heart.

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INSTANT POT  Winter Vegetable Barley Soup

INSTANT POT Winter Vegetable Barley Soup

Some nights it doesn’t have to be anything fancy-schmancy. We’re not talking a New Year’s Eve buffet or grandma’s Easter brunch. Just a warm, filling dinner that didn’t take forever to make or clean out the bank account. Something all in one pot; something all in one warm bowl. Maybe a little cheese or crackers on the side.  A container left for lunch the next day or to take to a neighbor–my favorite solutions for leftovers.

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Slow Cooker Turkey and Green Chile Soup with Barley

Slow Cooker Turkey and Green Chile Soup with Barley

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If you spent too much time watching the Alabama-Georgia game last night, and neglected to take anything out of the freezer, you, like me, might be wondering what’s for supper Tuesday night.  Slow cooker to the rescue and read on…

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Colorado Lamb-Barley Stew with Butternut Squash and Tarragon Mushrooms

Colorado Lamb-Barley Stew with Butternut Squash and Tarragon Mushrooms

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And while the New Zealanders, Australians, Brits, Scots, and Irish would strenuously object, Colorado has close to the best lamb in the world.  It’s rare to find any in the store in Colorado itself–horrible pun, but there it is; I use it often.  We once had some Colorado lamb in a swank restaurant in London paired with high-priced French wine. (The quintessential pairing for lamb is Bordeaux.)  But I’m an American and I adore lamb with Oregon Pinot Noir.  The lack of Colorado lamb in Colorado groceries is a common complaint of mine. I apologize to those of you who’ve heard it before.

Want to buy American lamb?  Check HERE.

If you’re like me and you can’t find any Colorado lamb without ordering it online (and that’s something you can do in the states), choose any lamb shoulder or boned leg of lamb for the meat in this stew. You can find a good-looking, decently-priced boneless leg of lamb at Costco; cut it up, use some and freeze the rest for another day. Alternately, California or other American lamb is often found in the regular grocery chains.  Any will work and you don’t need too terribly much. Lamb is rich and that’s a complimentary way of saying it’s fatty and fattening.  Let’s call it a treat.  And who wants stew made with lean meat? What would THAT taste like? We’re talking stew here. Continue reading “Colorado Lamb-Barley Stew with Butternut Squash and Tarragon Mushrooms”