<p>I had never cooked barley until I tried this recipe. It is divine, though I admit I use more cayenne. It freezes beautifully.</p>
<p>Chicken, Bean, & Barley Stew
(Serves 4-5)</p>
<p> 2 chicken legs (thighs & drumsticks)
1 onion, chopped
2 celery ribs, chopped
3 carrots, sliced
4 c. chicken stock
1 can of tomatoes
1 cup barley
½ tsp freshly ground black pepper
1 tsp dry mustard
1/3 tsp cayenne pepper
1 tsp salt
1 can white beans</p>
<ol>
<li> Brown chicken in a little oil. Remove from pan. Saute onion, carrots & celery. Add 1 can of tomatoes. Return chicken to pan. Add chicken broth. Bring to boil and simmer for 1 hour. </li>
<li> Remove chicken from pot and let it cool. Add barley to pot. Season with pepper, mustard, and cayenne. Cook on medium-low heat for 30 minutes, until barley is tender. </li>
<li> Remove chicken from bones and shred into bite-sized pieces. Return chicken meat to pot. Add beans and salt and heat through. </li>
</ol>
<p>I cook this every Fall. It is so very Oktoberfest-ive. Since there are only two of us now I have enjoyed the leftovers every day!</p>
<p>Sweet and Sour Red Cabbage
6 side servings</p>
<p>Ingredients
3 tablespoons butter
1 head shredded red cabbage
2 sliced peeled green apples
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
3 tablespoons water
1/3 cup white sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon ground cloves</p>
<p>Directions
Place butter, cabbage, apples, and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper, and clove.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours. Stir occassionally.</p>
<p>Tonight, a special treat from the farmer’s market: a DUCK EGG omelet!</p>
<p>If you have never had duck eggs, do not pass up a chance to try them. They are fantastic – like bigger chicken eggs, but with giant, ultra-rich yolks and thicker whites. The duck egg man usually sells out in the early morning because professional pastry chefs show up and clean him out.</p>
<p>toledo, S2 makes a wicked good chicken paprikash. Made it for his Russian landlady this summer and she apparently loved it.</p>
<p>Gosmom – thanks for the recipe. It looks yummy! Now I have a reason to hit the grocery store…</p>
<p>Laketime, that recipe looks awesome! I should be able to modify it to be low-sodium. I also love barley. A friend of mine made a barley/mushroom/bean veggie dish one (I think it was from the Moosewood cookbook) and it was divine.</p>
<p>Am making fish tacos tonight with broiled albacore. Tried tilapia last time, and it was too mushy for me. Maybe fresh instead of frozen would work better. Worth another try.</p>
<p>What can you eat & not eat? Do you like vegetables? If you are cooking just for you?</p>
<p>Portebello mushrooms can substitute for meat…since they are so large & meaty…</p>
<p>Would you have a wrap for dinner? Sometimes I make a large whole wheat or low carb wrap filled with hummus, low sodium provolone cheese, a ton of veggies, a bit of salad dressing…roll it up, cut in half and eat…maybe have it with low sodium soup?</p>
<p>I make tons of veggies to eat over salad… shredded brussel sprouts, roasted beets, carmelized onions and peppers, asparagus, patty pan squash, which is just summer squash in a different shape, zucchini, kale, etc.,etc.,etc.</p>
<p>What about the rotisserie chicken at Costco? Is that high in sodium? </p>
<p>I tend to eat many vegetarian items even though I eat all meats…I just don’t eat meats at every meal…</p>
<p>Would diabetic recipes be helpful to you? Learning how to substitute items could help give it that lower sodium you’re looking for without sacrificing taste…</p>
<p>CountingDown, I love this chicken cacciatore recipe. You could ease up on the salt by reducing the salami and being careful with the olives - they are there for flavor, but I don’t think you need a lot of them. The reciped calls for 3# (approx 6 thighs) of chicken. You put them in a pan along with a few slices of salami, 1/4 cup olive oil, 1/3 cup of olives, a chopped red onion, a chopped tomato (or 3 from a can), 1/4 cup of red wine, four garlic cloves chopped and a tsp of sage and a tsp of rosemary. (A little more if they are fresh.) Cook it all at 350 for about 45-50 minutes stirring once half way through. If you have skins on the thighs you might want to brown them under the broiler for a few minutes before serving. Salt and pepper to taste. Squeeze a bit of lemon juice on before serving (which will reduce the desire for more salt.)</p>
<p>The Splendid table has lots of variations on this recipe. Basically you throw in your favorite mixture of oniony vegetables (leeks, shallots etc) and other flavorings and bake it.</p>
<p>Mathmom, I definitely do fish. That recipe looks yummy! It would be nice if I can get DH to eat some of this stuff, too. Heaven knows he could eat more healthfully. :eek:</p>
<p>Jym, usually I make sweet noodle kugel (it is an awesome recipe and I add apricots, raisins and almonds), but DH never eats much of it, and it is a trigger food for me. </p>
<p>DH bought a Costco two-pack of potato kugel. Don’t know who he thinks is going to help him eat it – S2 won’t be home til Thanksgiving!</p>
<p>Back on topic – the fish tacos turned out well. Broiled the albacore in olive oil and lemon juice, added fresh salsa (5 calories per serving), added some TJ’s Mexican roasted corn and TJ’s soy teriyaki sauce (less sodium than TJ’s reduced salt soy sauce). Used high-fiber flour tortillas and went dairy-free.</p>
<p>This was a sweek kugel with apricots and dried apples, using fat free sour cream and low fat margarine. Probablystill not the healthiest thing in the world, but, yummmmmm</p>
<p>OK sorry if its off topic, but it was tonights entire dinner, I am ashamed to admit :o</p>
<p>I am Hungarian and that recipe is fairly close to how I make it. I dice onions and saute until translucent, then remove them and turn up the heat to brown the chicken (whole or drumsticks and thighs, white meat does not give enough flavor). Then the heat gets turned down and I add the onions back in. Simmer for about a half hour and add a 14 ounce can of diced tomatoes (no water ever). Seasoning is salt and paprika that I get from Hungary. Keep simmering until the chicken is tender and add the sour cream (no flour needed make sure to use full fat). I do make the homemade dumplings but I have a special thing that’s similar to a spaetzle maker so I don’t need to do the spoon thing. They get drained and sauteed with a little oil. That way everyone gets as much sauce, chicken and dumplings as they want and it doesn’t all get soggy for leftovers the next day.</p>
<p>I know what bclintok is talking about…I sent a reply to countingdown and notrichenough replied to my post, but my post is nowhere to be found! :(</p>
<p>Also, I noticed the times are screwy in some posts on the main parent forum…</p>
<p>Something strange is happening with cc and needs to be addressed…not all posts are lining up properly either…</p>
<p>This thread has not been edited by moderators at all - I can look at each post and see if it’s been edited or deleted. No post has been touched.</p>
<p>There are still technical issues going on with CC. Some people’s “clocks” are stuck at a certain time, so their post appears at say, 2:38 pm yesterday. Then if they try to post again, they can’t, because the computer thinks it’s been fewer than 60 seconds since they last posted. The tech guys are having a meeting today to see if they can resolve the program. The date stamp problem is why posts are not showing up in order, also. I had this issue for about three days last week.</p>