Barley Soup

Oh my goodness-- this is one of my top 3 "Healthy & Cheap" meals!  I make a LOT--it freezes really well.  I've doubled this recipe below and I'd say it makes about 25 servings-- so you can halve it if you don't want any to freeze.



This is also super easy-- you can really dump it all in the pot.  You can change what's added based on what you like-- it's a pretty loose recipe.



2 cups pearl barley
4 carrots, chopped fine
4 stalks celery, chopped fine OR (my preference) 1 bunch chopped leeks + 1 tsp celery seed
4 yukon potatoes, chopped
18 cups water
6 vegan Rapunzel boullion cubes
salt and fresh pepper to taste
(Later:
2 cups frozen peas
2 cups frozen corn)

All in pot, bring to boil-- then simmer 1 hour.

OR- all in crockpot, cook 6 hours

10 mins before serving add 2 cups frozen peas + 2 cups frozen corn.

SERVE!

Better the next day because it thickens.

Taking for lunch?  Fill a mason jar, then heat up in microwave at work!  (Take lid off!)

Enjoy!

Colcannon

Colcannon is "an Irish and Scottish dish of cabbage and potatoes boiled and pounded".  You can find lots of varying recipes.  I just love it--- it's a comfort food but it has greens in it.  I serve it with a side of soup usually.

12 yukon potatoes (or yellow) peeled and cut in half
1/2 head of green organic cabbage, shredded
1 bunch scallions
1 bunch black kale, shredded
1/2 stick Kerrygold butter (or to taste)-- or 1/2 stick Earth Balance for vegan
1/2 cup almond milk
Salt and pepper to taste

Bring a large pot of water to a boil
Boil cabbage and kale for 2 minutes (covered)
Using a wire skimmer, skim out cabbage and kale and set aside
In same pot of boiling water, boil all the potatoes for 20 minutes, or until soft
In a large bowl, put the kerrygold butter and milk
Using wire skimmer, scoop potatoes into the bowl over the butter and milk
Mash potatoes with a masher
Fold in cabbage and kale
Add scallions
Salt and pepper it to taste
Enjoy!

Lentil Soup

As simple as this is, it's the favorite soup amongst my kids.



It is so filling, so healthy, so tasty, and SO inexpensive!

If you are doing it in the crockpot, just throw all of it in at once and cook on high for 4 hours.

This is the healthiest most inexpensive meal I make.

Recipe by Mark Bittman from How to Cook Everything. -- I adapted it a little bit


I double this recipe:
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 carrot, cut into 1/2 -inch dice
2 celery stalks, cut into 1/2 -inch dice
1 cup lentils, washed and picked over (I use a whole bag 365 brand Green Lentils when I double it)
6 cups water + 2 Rapunzel vegan bullion cubes

1 tbsp thyme
Freshly ground black pepper
Salt

Everything into stock pot and bring to boil, cover and simmer 30 minutes

In cast iron pan, sauce onions and garlic, then add to pot anytime

Roasted Butternut Squash with chickpeas and garlic/lemon yogurt sauce

Wow, that's a long title.

I was inspired by a picture I saw on Instagram from @wildlywholesome
and decided to improvise what I saw.

It's really filling and has great flavors!



1 butternut squash
1/4 cup roasted chickpeas (my recipe is here)
Sauce:  1/3 cup full fat greek yogurt, 2 tbsp water, 6 garlic cloves, juice of 1/2 a lemon

Halve the squash, scoop out seeds and roast facedown  400 degrees on stoneware for 35 minutes
Fill hole with chickpeas
Drizzle sauce on
EAT!

Next time I think I'll add some chopped herbs--anything-- cilantro, basil, rosemary.

Maple Berry Smoothie

Super simple-- my new favorite between-meals thing to eat.

1 heaping cup 365 brand frozen strawberries
1/2 cup 365 brand frozen blueberries
1 cup water
1 tbsp 365 brand maple syrup

BLEND!!!!!



Drink. :)
192 calories

Apple Cake

I modified this recipe from this one here.

It really is delicious, and according to my husband is just like apfel kuchen in Germany.

My oldest daughter and I make it each year for Rosh Hashanah. 

 I agree that it's important to get 5 different kinds of apples to get different flavors, tart and sweet, crispy, and soft.  It begs for a cup of coffee.

Adapted from:

Marie-Hélène's Apple Cake recipe on Epicurious

ingredients

• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• Pinch of salt
• 5 large apples (different kinds-- we used Honeycrisp, Granny Smith, Gala, Cripps Pink, Golden Delicious)
• 2 large eggs
• 3/4 cup  cane sugar
• 2 tablespoons water
• 1/2 tsp almond extract
• 2 teaspoons pure vanilla extract
• 1/2 tsp cinnamon
• 8 tablespoons (1 stick) unsalted butter, melted and cooled

preparation

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9-inch piece of stoneware.

Whisk the flour, baking powder, cinnamon, and salt together in small bowl.

Peel the apples, cut them in half and remove the cores. Slide in food processor.

In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the water, almond and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.

Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean--transfer to a cooling rack and let rest for 5 minutes.

Serving
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. 

Storing
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it's best not to cover it — it's too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.