Healthy Recipes (Food/Beverages)

Nightmare

6 Servings

Barley has been cultivated since the Stone Age and has been fermented
to make beer since not long after that. Like other cereal grains --
wheat, millet, oats, corn and rye -- barley is a great source of
fiber and carbohydrates, and can also be used to make cereal, bread
and soup. Folk medicine uses barley in barley water, made by simply
soaking barley in water, which is reputed to be a great tonic during
convalescence. "Pearl" barley is the name of the grain when it's been
polished, after the husk and bran have been removed. It's the form
most commonly used in soups. Grains like barley keep well. Their bulk
and comparative cheapness make them a useful staple, especially at
this soup-worthy time of the year, so be sure to keep some in your
cupboard.

3/4 cup medium pearl barley
11 cups vegetable stock
2 tbsp vegetable oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt to taste
1/2 bunch parsley

1. In a saucepan, combine the barley and 3 cups of vegetable stock.
Bring to a boil over medium heat, cover, and simmer for 1 hour, or
until the liquid is absorbed.
2. Meanwhile, heat the vegetable oil in a large pot and add the
onion, carrots, celery and mushrooms. Cover and sweat the vegetables
for about 5 minutes, until they begin to soften.
3. Add the remaining vegetable stock and simmer 30 minutes, covered.
4. Add the barley and simmer 5 minutes more. Add salt to taste and
ladle into bowls. Serve garnished with some chopped fresh parsley

crowgyrl

Oh! Yay! I am definitely going to try these recipes and watch this post for new ones. I'm a vegetarian and I love new things to try! Thanks!

Nightmare

Sprinkle chopped fennel leaves on hot baked oysters or clams. Add cooked fennel to omelets, quiches, stuffings or sauces. Add stalks to stocks for their flavor to just about anything. Cook fennel in your favorite tomato sauce. Add sliced fennel to fish chowders

Nightmare

Hemp oil and hemp nut seeds are extremely high in
omegas and other nutrients. You can find them in the
health food store. Do not confuse this with it's
sister herb.

Hemp Hummus

2 cups chick peas, canned, rinsed & drained(reserve a
few Tbls of the liquid)
3 cloves garlic, minced
3 Tbl lemon juice
3 Tbl hemp oil
3 Tbl tahini (sesame paste)
Hemp nut seeds to garnish
chopped parsley to garnish
salt to taste

Place the chick peas in the food processor along with
the garlic, lemon juice, and 2 T hemp oil. Process for
about a minute, until smooth. If too thick, add more
liquid.
Stir in the tahini, taste, and add more lemon
juice,tahini, garlic as desired.

Spread the hummus into a shallow bowl, drizzle with
hemp oil, and garnish with lemon slices, minced
parsley and srpinkle hemp nut seeds across the top.

Serve chilled, with warm pita chips, spread on bread
or use as a dip for vegetables.
+

Nightmare

PUMPKIN GINGER SOUP

from Nicole, Brooklyn, NY
Ingredients: 1 small cooking pumpkin
1/2 cup cashews
1 tablespoon grated fresh ginger (or to taste)
salt to taste

Directions:
Soak cashews in water to cover for several hours. This step is optional, but
helps them blend better. Cut pumpkin in half, remove seeds, and bake cut
side down at 350 degrees F until very tender (45 minutes to one hour).
Scrape pumpkin from the peel and puree in a blender, with any juices, in
batches. Put pureed pumpkin into your soup pot. Blend cashews in blender
until smooth and add to the pumpkin puree. Rinse the blender with a little
water and add to the pot. Add a little more water if it's too thick. Add
ginger and salt to taste and heat gently for a few minutes to blend the
flavors.

PUMPKIN-CIDER BREAD
from Libby, Belmar, NJ

Ingredients: 2 cups of canned pumpkin
2 cups of flour, and then enough to keep the consistency just right
2 tblspns dry yeast in 1/2 cup of 110 degree water
1 tblspn salt
2 tblspns vegetable oil
1/3 to 1/2 cup molasses
2 cups of fresh cider

Directions:
Start with two cups of flour, then slowly sift in more after wet ingredients
are added. After the flour and salt are combined, mix in the rest of the
ingredients from wettest to most solid (cider, then yeast mix, and so on).
Once mixed, pour the dough to a lightly greased bowl, cover it with a cloth
or plastic wrap, and let it in rise until it's doubled in size in a warm
place. (Generally, this takes from half an hour to an hour). Punch down the
doubled dough. Roll the dough out into a long, thin, relatively narrow strip
and roll from one end. Place in a greased pan (probably circular in this
case), and let rise until doubled again. Baking bread is not for the
impatient! Finally, put it in a preheated oven at about 400 degrees F for
about 50-60 minutes. If it looks like it's browning too quickly turn the
temp down a notch or two. You'll know it's done when tyou can poke it with a
fork and then fork comes out clean. If the fork has some dough on it, let it
bake a little longer.

VEGAN PUMPKIN PIE
from Brett, Quincy, IL

Ingredients:
Filling – 1 1/2 packages silken tofu
1 15 oz. canned pumpkin
2/3 cup barley malt syrup
1 tsp. vanilla
1 tbsp. pumpkin pie spice
Pie Crust – 1 1/2 cups sifted unbleached flour
about 6-7 tbsp. non-hydrogenated margarine
about 2 tbsp. cold water
pinch of sea salt

Directions:
Pre-heat oven to 350 degrees F. Blend tofu in a food processor or blender
until smooth. Add remaining ingredients and blend well. Pour into a 9"
unbaked deep dish pie shell. Bake for about one hour. Filling will be soft,
but will firm up as it chills. Chill overnight and serve.

PUMPKIN TREATS
found by Ellen, Yuma, AZ

Ingredients:
Filling –
1 cup canned pumpkin
1 cup sugar
1 1/4 cup. flaked coconut, lightly packed
1/2 tsp. cinnamon
1/4 tsp. nutmeg
walnuts or pecans, finely chopped

Directions:
Mix the first five ingredients well in a large saucepan. Cook over medium
high, stirring constantly for 15-20 minutes. It is done when it is very
thick and leaves side of pan, forming a ball in the center as you stir. Turn
onto a greased baking sheet. Cover loosely with foil or plastic wrap. Let
cool completely. Lightly grease your hands and shape candy into balls. Roll
the balls in nuts. Cover, store in refrigerator.
This recipe makes about 2 1/2 dozen. Vary by stirring 1 cup crushed granola
into cooked candy before cooling and shaping

Nightmare

Serves 6

1 medium butternut or acorn squash
2 tablespoons (1/4 stick/30 grams) butter or margarine,
at room temperature
1/2 cup (120 milliliters) freshly squeezed orange juice
Dash of ground cinnamon

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cut the
squash in half lengthwise, and scoop out the seeds, scraping clean. Place
the squash in a shallow baking dish. Dot each half with butter or margarine.
Drizzle the orange juice and sprinkle the cinnamon over the squash. Bake,
uncovered, for 30 to 45 minutes, or until you can easily put a fork in the
squash. Slice each half into 3 equal portions and serve.

Nightmare

5 ounces Flour
5 fluid ounces Water
1/4 teaspoon Salt
2 each Eggs (separated)
1 tablespoon Melted butter
2 each Large cooking apples
4 ounces Sugar
Lemon juice
Oil for deep frying

Make batter at least an hour before required, using following method.
Sift together flour and salt. Make a well in the center. Add the cooled
melted butter and some of the water and egg yolks. Work in the flour and
beat until smooth. Add remaining water. Leave to stand. Just before using,
beat the egg whites until stiff but not dry. Fold into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick). Dip into
batter and deep fry in very hot oil (175-180C) until golden. Drain and serve
dredged with sugar and sprinkled with lemon juice.

Nightmare

1/2 c. shortening
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. applesauce
1/2 c. nuts *

*Cream together shortening and sugar. Add eggs and mix well. Sift together
dry ingredients and gradually add to mixture. Stir until well mixed and add
applesauce and nuts. Bake at 350 for 1 hour. Mix together 1/2 cups powdered
sugar and 1 tbsp. water and pour on cake while still warm.

Nightmare

*1/2 c. margarine
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1/3 c. sour milk or orange juice
1 c. chopped cooking apples (no need to peel)
1/3 c. chopped walnuts *

*In mixer, cream margarine and sugar. Add eggs and vanilla. Combine flour,
soda and salt. Add to mixture and alternate with liquid. Add apples and
walnuts. Turn into greased 9x5 loaf pan. Bake for about 1 hour at 350. *

Nightmare

2 cups self rising flour
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple*
1 egg
3/4 cup milk
1/4 cup vegetable oil *

*Preheat the oven to 400 degrees. Grease 12 muffin tins. Combine dry
ingredients in a large bowl and add the egg, milk and oil. Stir the
ingredients until they are just blended. Do not overmix. Spoon the batter
into greased muffin pans, filling 3/4 full. Bake for 15-18 minutes or until
golden brown. *

** Dried apples can usually be found in airtight pouches near the raisins in
the supermarket. *

Noodles

That soup sounds very tasty. The apple bread recipe is almost identical to mine minus the walnuts and I use butter instead of margarine.

Nightmare

*1 8 oz. pkg. cream cheese, softened
1 c. grated cheddar cheese
1/4 c. mayonnaise
dash of sugar
1 c. chopped apple with peel
1/2 c. chopped celery
1/2 c. chopped pecans *

*Mix together the cream cheese and cheddar cheese until well blended. Add
remaining ingredients and mix well. Serve with crackers or fresh vegetables.