Beef and Barley Stew (Slow Cooker)

I thought spring was finally here. On Saturday I was sitting outside soaking in the sun, drinking a beer, and rocking sandals. I thought winter had finally said her goodbyes. But no, I was wrong. Apparently we might get snow tonight. Really? Really? Really?

A ray of sunshine from behind the snow clouds-- I can share this beef and barley stew with you. It is a hearty delicious meal that is perfect for winter days... no matter if it is January or April.

Beef and Barley Stew
Ingredients:
1 lb chuck steak, fat trimmed and cut into about 1/2 inch pieces
2 large carrots, cut into 1/2 inch pieces
1 large onion, diced
10 oz baby portobello mushrooms, sliced thinly
1 tbsp tomato paste
2 cups low-sodium beef broth
14.5 oz can petite cut diced tomatoes
3/4 tsp dried thyme
3/4 cup pearl barley, rinsed
1/2 tsp salt
3/4 tsp freshly ground black pepper

Directions:
Heat a large pan over medium-high heat. Add the meat and brown for about 5 minutes. Remove from the pan. Add the carrots and onion to the pan and cook until browned about 5 minutes. Add the mushrooms and cook for an additional 7 minutes. Stir in the tomato paste and cook 2 minutes. Dump into slow cooker. Add the meat, broth, tomatoes, and thyme. Cook on high about 3 hours (or low 6 1/2 hours). Stir in the barley and cook for 1 hour on high. Stir in salt/pepper and serve.

Serves about 6.

Shrimp Fried Barley

I'm nothing if I'm not a weirdo. I like peanut butter and pickle sandwiches. I dance like a crazy person around my apartment all by myself because sometimes music makes me hyper. I spend a few hours cleaning my desk at work and then the following day cannot figure out for the life of me where I put a specific piece of paper that I need. Let's not even talk about the assortment of music I have on my iPod.

So here I am, weirding up (or it is out?) your life with fried barley instead of rice. It is a nice change that I fully support.

Get down with your strange self. :)

Shrimp Fried Barley
Ingredients:
1/2 tbsp peanut oil
2 green onions, diced, white and green parts separated
4 oz shrimp, peeled and deveined
1 cup chopped green beans
1 cup cooked barley
1 egg, beaten
1 tbsp low sodium soy sauce
1 tsp sriracha sauce
1/2 tsp fish sauce

Directions:
Heat the oil in a wok or large skillet over medium-high heat. Add the white parts of the onions and saute for about 1 minute until softened. Add the shrimp and cook, stirring frequently, for about 1-2 minutes until no longer completely pink. Add the green beans and saute for another minute. Add the barley and toss to mix everything, cooking for about 2-3 minutes. Push the barley mixture to the side and slide the beaten egg into the pan. Scramble. Mix the cooked egg into the barley. Sprinkle in the soy sauce, sriracha and fish sauce and toss to combine.

Serve topped with the green parts of the onion.

Serves 2.

Barley Salad with Chickpeas

Salads are perfect for hot, humid summer evenings. They come together so quickly. They require no heating source so your air conditioning doesn't have to go into overdrive keeping your apartment cool. However, lettuce topped with chopped veggies can get a little boring. Adding grains is a great way to step up your salad to that next level. If you really want to put it over the top, add some dried fruit and nuts. Make your way to the fresh greens section of your grocery store and try something new. Chickpeas make a great alternative to meat as your protein source.

This recipe is adapted from my cooking for one cookbook, Serve Yourself. Originally it was designed with farro but I subbed barley because I had that in my pantry. It was refreshing and delicious!

Barley Salad with Chickpeas (adapted from Serve Yourself cookbook)
Ingredients:
2 tbsp chopped pecans
1 cup cooked pearl barley, cooled
1/3 cup chickpeas, rinsed and drained
1/2 cup lightly packed arugula leaves, coarsely chopped
1/4 cup canned diced tomatoes including juice
2 tbsp dried cherries
1 green onion, thinly sliced
6 large mint leaves, thinly sliced
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
kosher salt and freshly ground pepper, to taste

Directions:
Toast the pecans in a dry skillet over medium-high heat until they turn dark brown and smell fragrant. Remove to a plate to cool.

Combine the pecans, barley, chickpeas, arugula, tomatoes, cherries, green onion, and mint in a bowl. Mix. Drizzle with the oil and vinegar and mix to combine. Season with salt and pepper, to taste.