Feb 182013
 


Navy Bean Barley Soup with Kale from Simple Recipes

This is a very hearty soup, especially during the cold weather that we are experiencing. Yes, even here in Southern California, as a matter of fact, this week we are expecting cold weather with possibility of rain. This soup is a complete meal and it is very comforting. I use the pressure cooker to cook the beans and barley after soaking them overnight.  Therefore, the cooking time is very short, making it very simple and a great weekday dinner.

Ingredients:

1 ½ cup navy bean
½ cup barley
1 bay leave
½ tablespoon olive oil

1 can low sodium, low fat chicken broth
½ tablespoon olive oil
1 small onion chopped
3 stalks celery
3 medium carrots
2 large Kielbasa smoked sausage
Kale to taste

Sal and pepper to taste

Bean Barley Soup with Kale from Simple Recipes (2)

Bean Barley Soup with Kale from Simple Recipes (3)

Method:

Wash and soak the navy bean and barley in water overnight. Place the navy bean and barley in the pressure cooker with 3 to 4 cups of water, bay leave and ½ tablespoon olive oil. Cook in high heat until the pressure starts, then turn to low and let it cook for 10 minutes.

In the meantime, sauté the onion with ½ tablespoon olive oil, add the sausage, the carrot and then the celery.

Add the sausage with the celery and carrot to the cooked navy bean, add chicken broth, salt and pepper to taste, cook for another 2 to 3 minutes.

Add the kale and let it cook for 1 minute. Remove from the heat and serve hot.

Bean Barley Soup with Kale from Simple Recipes (4)

Bean Barley Soup with Kale from Simple Recipes (5)

Bean Barley Soup with Kale from Simple Recipes (6)

Curiosity Corner Jan 2013
Did you know that barley has high content of fiber? The soluble fiber from barley reduces coronary heart disease and the risk of type 2 diabetes as well as colon cancer.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Mar 122012
 

One Dish Meal, Stuffed Bell Peppers

I love all kinds of stuffed bell peppers.  I usually use quinoa, bulgur…but today I decided to use some left-over rice that I had in the fridge. But feel free to substitute the rice for any grain of your preference. Instead of serving or cooking the bell peppers in tomato sauce or beef broth, I decided to top them with crimini mushroom sauce. It came out delicious…and since we could not finish it all, I got to take it for lunch the next day.

This is the kind of meal that you have all your need in one simple plate…the carbs, the protein and the veggies. These stuffed bell peppers are very simple to make and yet delicious.

Ingredients:

Stuffed Bell Peppers

1lb ground beef
2 roma tomatoes, seed removed and diced
1 small onion finely chopped
Fresh parsley
1 cup cold cooked long grain rice
½ teaspoon all-spice
Salt and pepper to taste
3 bell peppers
1 tablespoon olive oil
1 ½ cup water

Mushroom Sauce

8oz sliced crimini mushroom
1 tablespoon butter
1 tablespoon olive oil
1/3 red wine
1 ¼ cup beef broth
1 ½ tablespoon all-purpose flour
Fresh parsley to taste/garnish

Method:

Stuffed Bell Peppers

In a big bowl mix the ground beef, tomato, onion, parsley, salt, pepper and all-spice. Add to the beef mix the cooked rice and mix gently until the ingredients are all even distributed.

Cut the bell peppers in half and remove the stem and the seed. Stuff  each bell pepper with the beef mix.

In a wide frying pan, add the olive oil and place the stuffed peppers with the meat side towards the pan, let the meat brown for approximately 2-3 minute. Once the beef are brown and settled, flip the peppers and add the water. Cover and let the water boil in high heat. Once it starts to boil, turn the heat to medium/low and continue to cook for approximately 25 minutes, until the meat is cooked thoroughly. In the meantime prepare the mushroom sauce.

Mushroom Sauce

In a pan, sauteé the mushroom with the butter and olive oil until the mushrooms are slightly soft. Add the wine and let it simmer for approximately 5 minutes. Add 1 cup of the beef broth. Combine the ¼ cup of beef broth with the flour until smooth. Add the flour mix to the mushrooms until well blended by stirring constantly. Add salt and pepper and simmer for about 1-2 minutes. Add the parsley and serve over the stuffed bell peppers.

I hope you enjoy this simple recipe for stuffed bell peppers with mushroom sauce.

If you like this recipe, you might want to check others simple recipes of stuffed bell peppers such as the one with turkey and bulgur or beef with quinoa out.

Curiosity Corner Jan 2013
Did you know that bell peppers are from a Capsicum family like all the other peppers that does not produce “capsaicin”? Capsaicin is a compound found in chili which causes the “hot” filling when in contact with mucous membrane.

Thank you for stopping by Simple Recipes and have a great week!

Jan 092012
 

Hearty oxtail soup

This oxtail soup is very simple to make, it is very hearty and comforting, especially in this cold weather. You find a complete meal in a bowl of this soup. I call it soup, but somewhat comes in between soup and stew due to its thickness. Because oxtail has high fat and high gelatin content, I usually like to cook this soup only during cold weather months.
To speed up the cooking time I used the pressure cooker because oxtail is very muscular. I like to cook this soup in two steps because oxtail needs a longer time to cook and I like to visualize the pieces of potatoes, carrots and celery in my soup and not have them “pulverized”.

Ingredients:

1 ½ -2 lbs oxtail
1 medium onion cut
3-4 garlic cloves
1 can stew tomatoes
½ tablespoon olive oil
1 tablespoon cooking wine
Salt and pepper to taste
4 medium potatoes cut in pieces
3 medium carrots cut in pieces
4 stalks of celery

Method:

In the pressure cooker, sauté the onion and garlic with the olive oil until slightly brown, add the oxtail and braise. Add the can of stewed tomatoes, the cooking wine and cover the oxtail with water. Close the lid of the pressure cooker and cook in high heat until the pressure has been built up. Once the pressure is on, turn the heat to low and let it cook for approximately 40 minutes or until the oxtail are tender.
Add the potato, carrot and celery to the soup and let it cook until the potato and carrot are soft, add salt and pepper to taste.
Serve hot.

I hope you enjoy this simple and hearty recipe for oxtail soup.

Curiosity Corner Jan 2013
Did you know that oxtail is a tail of a cow? And that traditionally oxtail came from neutered adult cattle, but over time oxtails have been cut from any kind of cattle.

Thank you for stopping by Simple Recipes and have a great week!

Feb 212011
 

Hearty beef and barley soup

Another soup recipe…since it has been cold…yes even here in Southern California. I’ve been making soup very often. This one is very easy, simple and so tasty. It is hearty and sure makes a great one dish meal, especially for a cold evening dinner. I used the pressure cooker, therefore the soup is ready in no time.

Ingredients:

¾ cup pearl barley rinsed and soaked in water for 6~8 hours (or overnight)
1 small onion chopped
2~3 cloves of garlic
1 tablespoon olive oil
1 tablespoon all purpose flour
1 tablespoon soy sauce
1~1 ½ lb beef for stew
1 can stew tomatoes
3 carrots, cut in cubes
3 stalks celery, cut
2 medium potatoes, cut in cubes
Salt and pepper to taste
1~2 dry bay leaves

Method:

In a bowl place the beef in cubes with the flour, soy sauce, salt and pepper. Set aside.

In the pressure cooker add the olive oil and sautee the onion and garlic, add the beef and let stir for a while, add the barley (drained) and the stew tomatoes.

Add 3 to 4 cups of water and the bay leaves.

Cook under pressure for 10 minutes. After the cooking time, remove from heat and let the pressure come down, once be able to open, add the potatoes, carrots and celery and cook for another minute under pressure.

Add salt and pepper to taste and serve hot.

Curiosity Corner Jan 2013
Did you know that in Japan, tea is made from roasted barley and is served cold as a summer beverage?

Thank you for visiting Simple Recipes!

 

Feb 072011
 

Bell pepper stuffed with ground turkey and bulgur

This is a very simple recipe for stuffed bell peppers. It is healthier since I used ground turkey and bulgur, which is high in fiber. This stuffed pepper sure makes a great one dish meal since you have all the nutrition that you need in one meal.

Ingredients:

1 ¼ lb of ground turkey
2~3 green onion chopped
1 small onion chopped
1 carrot shredded
2/3 cup bulgur soaked in water and drained
½ teaspoon ground all spice
¼ bunch fresh parsley
Salt and pepper to taste

5 bell peppers cut in half and seeds removed

1 tablespoon olive oil

Method:

Mix all the ingredients together except the bell pepper and olive oil. Stuff half bell pepper with the turkey mix.

In an deep fry pan, heat the olive oil and place the stuffed bell peppers with the ground turkey side facing the pan, let is brown.

Once the turkey side of the bell peppers are evenly brown turn the peppers and add 1 cup of water.

Place the lid and let it cook in low heat for approximately 20 minutes until most of the water has evaporated.

Serve hot.

Red Pepper Stuffed With Turkey 6

Thank you for stopping by Simple Recipes and have a great week!

Jan 102011
 

Navy bean soup with sausage

This is a very simple and easy recipe for soup. It is comforting and hearty, and it makes a great one meal dish. I use the pressure cooker to cook the beans, therefore the cooking time was very short. This soup is so simple therefore makes a great weekday dinner.

Ingredients:

1 ½ cup navy bean
1 bay leave
½ tablespoon olive oil

½ tablespoon olive oil
1 small onion chopped
3 stalks celery
3 medium carrots
2 large Kielbasa smoked sausage

Sal and pepper to taste

Mozzarella cheese

Method:

Wash and soak the navy bean in water overnight. Place the navy bean into the pressure cooker with 3 cups of water, bay leave and ½ tablespoon olive oil. Cook in high heat until the pressure start, then turn to low and let it cook for 10 minutes.

In the meantime, sautee the onion with ½ tablespoon olive oil, add the sausage, the carrot and then the celery.

Add the sausage to the cooked navy bean, add salt and pepper to taste, cook for another 1~2 minutes.

When serving garnish with grated mozzarella cheese.

I hope you enjoyed this simple recipe 🙂

Curiosity Corner Jan 2013
Did you know that beans are rich source of fiber and contain iron, potassiun, selenium, acid folic and vitamin B6? Moreover, Brazil is the top producer of dry bean.

Thank you for stopping by Simple Recipes and have a great week!

Jul 192010
 

I have been trying to cook more with quinoa, so I decided to substitute the grain in the stuffed bell peppers with quinoa. I usually use cracked wheat or rice. The way that I prepared this bell peppers are very easy and simple and sure makes a great one meal dish.

Ingredients:

1/3 cup quinoa
1 lb lean ground beef
2 tomatoes, seed removed and chopped
½ large onion chopped
¼ cup chopped cilantro
1/3 teaspoon ground all spice
1 tablespoon olive oil
5~6 medium size green bell peppers
Salt and pepper to taste

Method:

Rinse the quinoa and let it drain well. Mix all the ingredients together, except the olive oil and stuff the bell peppers.

In a large skillet heat the olive oil and place the stuffed bell peppers with the stuffing facing the pan. Let the meat brown for a few minutes. Turn the bell peppers and add 1 cup of hot water.

Cover and let it cook for approximately 15 minutes.

Serve it hot.

Curiosity Corner Jan 2013
Did you know that quinoa (pronounced keen-wa) is a seed? Quinoa’s origin is ancient from the Andes Mountain of South America, Inca civilization. Quinoa is known for its high content of protein, it is gluten free and easy to digest.

Thank you for stopping by Simple Recipes and have a great week!