Monday, October 20, 2008

Fall into Flavor

This has become one of my favorite pass times... EATING! I have gotten hooked on food lately. I love reading recipes and drooling... I do try to lean back so I don't get drool on my keyboard - especially when eating chocolate!

My friend, Linda, over at 2nd Cup of Coffee has this fun thing going on. You need to go over there and find out some of the favorite good food recipes from her readers.

They are guaranteed to be deeeeelicious - not diet... Bring on the butter, bring on the sugar, bring on the hips! (not necessarily hip hip hooray!)

I decided this time to share a casserole that is one of my favorites. It really is healthy... and delicious. I fix it lots during the fall - even when we aren't having company! It isn't even a Southern dish... I love the color, and crunch and sweet/tartness of the cranberries and the comfort warmth of the chicken flavored barley.

I have to admit that barley is new to me. Every time I buy it, I have to re-find it. I never can remember where it is in the store. I didn't grow up eating barley. I can never remember EVER eating it as a child. So, this was a stretch for me to try it... and I did what I normally do. The first time I cooked it, I was having dinner party... in the SOUTH! Thankfully, it DID turn out good and my guests ate it and enjoyed it and even got seconds!

So, here it is... I think I might make some for supper...

Autum Barley Bake

2 1/4 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried marjoram
1 cup uncooked barley
2 cups chopped celery
2 garlic cloves, pressed
2 tablespoon vegetable oil (I use olive oil)
1 (15 ounce) can Veg All, drained
3/4 cups dried cranberries
1/2 cup nuts, chopped (optional)

Bring 2 cups broth to boil with spices; add barley and cook about 15 minutes, or until tender and water is absorbed.

Saute celery and garlic in skillet with oil until tender. Stir in vegetables, barley, cranberries, nuts and 1/4 cup broth.

Pour into lightly greased 8' square pan (edit... that would be an 8 INCH pan, not 8 foot- sorry if this has caused confusion or anxiety at how to get an 8 foot pan into your oven - or house...)

Bake uncovered at 350 for 20-25 minutes until thoroughly heated through.


lmerie said...

This sounds good. I have not done much with barley - actually only some taboule (sp) . . . once. :) Thanks for the goodie!

Cindy Swanson said...

This looks unique and delicious...and as a plus, it contains some things that are terrific for diabetics like myself (barley, olive oil, garlic and cranberries.) I want to try this!

Kim said...

Like you I'm a southerner who did not grow up eating barley. BUT it is so yummy that I quite enjoy it now. Up until now my favorite way was adding barley to a brothy kind of soup for a little extra Umph! But this sounds really yummy and I'll have to try it. Thanks for sharing!

Esthermay Bentley-Goossen said...

YOU WIN! Love this recipe best for the healthy'ness! Yea, barley!
Will definitely forego my committment to the crockpot this week and try it. Thank you!
Kindest Thoughts,

Patricia said...

Oh, this sounds really good. I love a quick casserole. It has my favorite fall flavors in one dish. The gang are gonna get to be guinea pigs for this one tomorrow. Or maybe just pigs. ;->

BTW, ummmm, it just so happens I have an 8''s those 6' sliding doors I'm having problems getting the new 8' pan through. And it doesn't appear I'll be able to fill the pan it supposed to look like a slight smear on the bottom? *grin* (My dh got a good laugh out of this too. Thanks for giving us a couple mirthful moments.)

Typing One-Handed

Esthermay Bentley-Goossen said...

Friday -- We had this for dinner tonight! After listening to 4year old say, "ick, mom, ick!" while preparing it. . . it was a mother's pride to have everyone actually LOVE it because it's HEALTHY! YEA!!!!
.... May I have your permission to post the recipe on on family recipe blog? I'll link readers back to your post....