I’ve never cooked with barley, period, let alone used it as a risotto substitute. So this was a little intimidating (and, I admit, time consuming), but it was worth it for a yummy, healthy, almost meatless main.
Monthly Archives: January 2009
This impromptu recipe came together really nicely. The flavors balance together well.
Made these for lunch using leftover beans, pepper, etc. They’re very WW friendly, at only 4 points a serving.
I served this salad with lunch today, trying to use up a few errant ingredients.
Not the cajun kind – this is John’s fun rice concoction that is surprisingly yummy.
After learning it was the key ingredient in some kick-ass key lime martinis Mandy made, John and I picked up some Licor 43 recently. I was additionally entranced when I found out it was a Spanish liquor and Jose Andres is a fan.
We were trying to figure out ways to use it that didn’t involve random ingredients we didn’t have. I stumbled on a column from either Jason Wilson or Eric Felton (my fave cocktail writers) who discussed using it in a Manhattan, either to replace the bourbon or the vermouth.
We decided to replace the vermouth. John made two versions – one with rye whiskey and the other with Knob Creek. I ended up drinking the Knob one. The liquor 43 added an interesting sweetness, but I don’t see it permanently replacing vermouth anytime soon. We’ll have to try the bourbon swap next time.
This sandwich is a study in obviousness, but works in the “pure comfort food” category tonight. I’m also slurping up some sausage bean soup (made with collards instead of kale, and turkey sausage), in the hopes of making a speedy recovery before I have to work the inauguration tomorrow.