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Three Peas with Barley, Chile, and Green Garlic

Three Peas with Barley, Chile, and Green Garlic

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Bring a large saucepan 1/2 full of salted water to a boil over high heat. Add the snap peas and English peas and cook until tender-crisp, about 1 minute. Using a slotted spoon, transfer the vegetables to a colander and rinse under cold water. Set aside.

Return the saucepan to a boil, add the barley, and cook until tender, about 45 minutes. Drain and set aside.

In a small bowl, whisk together the rice vinegar, soy sauce, water, brown sugar, and sambal oelek until blended.

In a large, heavy frying pan over high heat, warm the sesame oil. Add the green garlic, scallions, and lime leaves and stir-fry until the scallions are tender, about 30 seconds. Add the reserved snap peas, peas, and barley along with the pea shoots, and stir to coat.

Pour in the soy sauce mixture and stir and toss until the peas and pea shoots are tender and the liquid is absorbed, about 4 minutes. Transfer to a warmed serving dish and serve.

Easy Vegetarian Split Pea Soup with Barley

Published: Feb 25, 2021 · Modified: Feb 25, 2021 by Kristi · This post may contain affiliate links.

Looking for a savory, smoky and satisfying version of vegetarian (vegan, even!) split pea soup? This one can compete with its meaty counterparts any day of the week.

Earthy yellow split peas team up with hearty pearl barley in this recipe for a soul warming, nourishing soup that is a meal in and of itself. And thanks to a few special ingredients , this Vegetarian Split Pea Soup with Barley delivers BIG flavor. And did I mention it can be on the table in less than an hour? Let's get to the details:

Because frozen peas are picked at the peak of their season and immediately frozen to preserve their flavor, they're often sweeter and more tender than fresh peas. They're also usually less expensive (and you don't need to shell them). Frozen peas are delicious in soups, pastas, potpies, and side dishes.

Some easy ideas: Cover peas with chicken or vegetable broth by 1/2 inch and simmer 5 minutes. Puree in a blender until smooth and thin as needed. Serve soup topped with a dollop of yogurt. For a side, saute thawed peas with butter. Toss thawed peas with hot cooked pasta, cream cheese, and cubed ham. Or saute cubed cooked potatoes until lightly golden, then add peas and a dash of curry powder and heat through.

Frozen pea recipes

Put a bag of frozen peas to use in these easy recipes. They are a great way to boost the veg content in soups, risottos, pasta dishes, salads and more.

Chorizo & pea risotto

Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan

Pasta with salmon & peas

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Easy dinner recipes: Three great ideas for garlic lovers

This savory take on the comfort food -- stuffed with bacon, Gruyere cheese and dandelion greens and pan-fried to ooey-gooey perfection -- works well served any time of the day. Recipe: Savory stuffed French toast

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Wild mushroom soup is a rich purée. Recipe: Joe’s wild mushroom soup

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A thick, 2-pound, bone-in rib steak, some coarse sea salt and pepper. It doesn’t take much more to make a perfect main course. Recipe: Cote de boeuf

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Love garlic? You can’t go wrong with these easy dinner ideas. Stick with the amount of garlic given in the recipe, or go ahead and double it. Triple it, even. We dare you.

Whether you call them chickpeas or garbanzo beans, if you’re a fan, they don’t get much better than this refreshingly bright salad, one of our Top 10 Recipes from 2011. Marinate chickpeas in a blend of lemon juice, olive oil and salt, then toss them with some Spanish chorizo, tomatoes and a little garlic, green onion, parsley and bell pepper. Marinate the beans first thing in the morning, then assemble the salad in the last few minutes before you sit down to eat. It makes a colorful side, or a perfect light meal. - See more at:
Craft’s mushrooms: A blend of mushrooms -- crimini, shiitake, oyster, trumpet royale and maitake -- is sauteed in a rich garlic-shallot butter and tossed with chopped fresh herbs in this dish, which works well either as a substantial side or light main course.

Sizzling shrimp with garlic and hot pepper: Dinner doesn’t get much simpler than sizzling shrimp with a touch of garlic and a sprinkling of hot pepper, ready in less than half an hour. That’s plenty of time to slice a baguette (to soak up all those amazing juices) and pour a couple of glasses of wine before you settle in for the evening.

Quinoa with shiitakes, fennel and cashews: Nutty quinoa, meaty shiitake mushrooms, caramelized fennel, garlic and crunchy toasted cashews. Sound good? These flavors come together in perfect harmony in this salad, which can be dinner tonight in less than an hour.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at [email protected]

Total time: About 55 minutes, plus marinating time for the shrimp

Servings: About 5 servings (10 shrimp each)

Note: Adapted from chef David Lentz of the Hungry Cat. Mexican white shrimp are available at seafood markets and fine fish counters. Pabst or Tecate is recommended for the beer. The restaurant serves this dish with cocktail sauce.

2 1/2 pounds Mexican white shrimp, defrosted

4 (12-ounce cans) of beer, divided

2 tablespoons Old Bay seasoning

2 tablespoons celery salt

1 tablespoon cayenne pepper

5 tablespoons best-quality olive oil, divided

1 large white onion, chopped

3 tablespoons chopped fresh parsley

1. In a medium bowl, toss the shrimp with the contents of 1 can of beer. Cover and refrigerate 1 to 2 hours.

2. In a small bowl, combine the Old Bay, paprika, celery salt, kosher salt, cayenne pepper and ground ginger. Set aside.

3. With a sharp knife, cut the head of garlic (with the peel) in half crosswise. In a large stockpot heated over medium heat, add 2 tablespoons olive oil. Add the chopped onion, all of the garlic, the rosemary and chile de arbol and cook, stirring occasionally, until softened, about 10 minutes. Add 3 tablespoons of the spice blend and the juice of 1 lemon, stirring. Add the remaining beer and reduce the liquid by three-fourths over high heat, about 20 minutes.

4. Drain the shrimp and add them to the pot. Cover the pot, and steam just until the shrimp are cooked, 4 to 5 minutes over high heat. The shrimp will be ready when they turn white be careful not to overcook them.

5. Remove the shrimp to a large baking sheet with sides and drizzle with remaining olive oil. Sprinkle over more of the spice blend to taste (we used 2 tablespoons). Sprinkle with the parsley and the juice from the remaining lemon. Serve immediately.

Each serving: 279 calories 36 grams protein 4 grams carbohydrates 0 fiber 10 grams fat 2 grams saturated fat 339 mg. cholesterol 888 mg. sodium.

- See more at:

Total time: 40 minutes | Serves 4 to 6

6 tablespoons vegetable oil, divided

3 tablespoons unsalted butter

1 1/2 cups halved or quartered crimini mushrooms

1 1/2 cups halved baby shiitake mushrooms

1 1/2 cups diced oyster mushrooms

1 1/2 cups diced trumpet royale mushrooms (also known as eringe mushrooms)

1 1/2 cups diced or torn maitake mushrooms (also known as hen of the woods)

Salt and freshly ground black pepper

1. Pick the leaves off the tarragon, parsley and chervil. Mince them together and set aside for later.

2. Mince the shallots and garlic cloves together. Using a sauté pan, cook the garlic and shallots in 3 tablespoons oil over medium-low heat until they are translucent, about 5 minutes, stirring frequently so the shallot and garlic does not burn. Add the butter and continue to cook the garlic and shallots until they are tender. Set the garlic-shallot butter aside.

3. Heat a large sauté pan over medium-high heat until hot. Add the remaining vegetable oil and sauté the mushrooms until they are golden brown, seasoning with one-half teaspoon salt and a few grinds of pepper, or to taste.

4. Add the garlic-shallot butter to the mushrooms as well as the chopped herbs. Stir the mushrooms in the sauté pan so that they are evenly coated with the herbs and garlic-shallot butter.

5. Taste the mushrooms and add more salt if needed.

6. Drain the mushrooms briefly on paper towels to remove any excess fat if desired before serving.

Each of 6 servings: 207 calories 3 grams protein 7 grams carbohydrates 1 gram fiber 20 grams fat 5 grams saturated fat 15 mg cholesterol 3 grams sugar 202 mg sodium


Total time: 25 minutes

Note: Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends using an 11- or 12-inch Spanish cazuela or straight-sided Flameware skillet. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). Aleppo pepper can generally be found in Middle Eastern markets and cooking stores, as well as online. Marash pepper can be found at select Middle Eastern markets and online.

1 pound peeled small (about 60) or medium-large deveined (24 to 30) shrimp

1 scant cup extra-virgin olive oil, preferably Spanish

1 tablespoon finely chopped garlic

1 teaspoon mildly hot dried red pepper such as Aleppo or Marash

1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)

4 to 6 slices chewy country bread

1. Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan.

2. Combine the olive oil, garlic and hot pepper in the cazuela. Set it over medium-low heat and warm the pan slowly, gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden, 2 to 3 minutes, stirring occasionally.

3. Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size.

4. Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce.

Each of 6 servings: 415 calories 15 grams protein 15 grams carbohydrates 1 gram fiber 33 grams fat 5 grams saturated fat 112 mg. cholesterol 0 sugar 470 mg. sodium.


Total time: 40 minutes

Note: This recipe calls for a wok. Quinoa is generally available at health food stores as well as at well-stocked supermarkets, including Whole Foods stores.

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Slow Cooker Barley Risotto With Mushrooms

Making a barley risotto in a slow cooker helps you eliminate all of the stirring necessary for a typical risotto. Soak the dried mushrooms overnight in the vegetable broth for even more mushroom flavor. Serve it with a simple side salad for a delicious meal. The recipe serves 4.


  • 1 (4 ounce) package dried porcini mushrooms
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 pound button mushrooms, quartered
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon fresh cracked black pepper, divided
  • 1 1/2 cups pearl barley
  • 1 teaspoon dried thyme
  • 3 carrots, peeled and finely chopped
  • 1/4 cup dry white wine, such as Chardonnay
  • 3/4 cup grated Asiago cheese
  • 2 tablespoons chopped Italian parsley


  1. The night before making your risotto, bring the vegetable stock to a boil in a small saucepan. Add the dried mushrooms. Cover and allow it to cool on the countertop. Then, refrigerate the mixture overnight.
  2. In the morning, heat the olive oil over medium-high heat in a large saute pan. Add the onions and cook, stirring occasionally, until they are soft, about five minutes.
  3. Add the mushrooms, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook until the mushrooms are soft, about five minutes more.
  4. Remove the rehydrated mushrooms from the broth and chop them finely. Put them in the crockpot, along with the broth, the onions and mushrooms, the pearl barley, thyme, carrots, wine, and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Stir to mix.
  5. Cover the slow cooker and cook on low for six to eight hours or high for three to four hours.
  6. Stir in the Asiago cheese and parsley. Serve immediately.


To make a vegetable risotto instead of the mushroom risotto:

  • Don't use the dried porcini or button mushrooms.
  • Instead of steeping the mushrooms the night before in vegetable broth, just add it to the slow cooker in the morning.
  • Saute the onions by themselves and add them to the slow cooker with the other ingredients.
  • Leave out the mushrooms. Instead, add one zucchini that has been chopped and one cup of cubed butternut squash.
  • Replace the wine with the juice of two lemons.
  • Thirty minutes before cooking is done, stir in 2 cups of peas.

To make this recipe vegan, leave out the Asiago cheese. You can replace it with a vegan cheese, or even stir in some nutritional yeast over the top to give it a cheesy flavor.

More Sturdy Vegetables For Pearl Barley Salad

  • Zucchini
  • Summer Squash
  • Fennel
  • Broccoli Florets
  • Cauliflower Florets
  • Jalapeños or other spicy peppers
  • Vidalia Onions
  • Corn off the Cob
  • Edamame
  • Peas

Tofu Varieties

Tofu commonly comes in a few different forms: silken, firm, extra firm and super firm. I like them all, but for different purposes. Silken tofu is great to blend into sauces or dressings (like my Green Goddess Dressing), for miso soup, or to blend into smoothies.

Firm tofu works for tofu scramble, but I rarely buy it. Only if there is no extra firm tofu available. This is because I would use firm and extra firm in the same applications. Extra firm is my most purchased tofu. Its great for tofu scramble and pressing it doesn’t take too long.

Super Firm tofu is the kind that is in a clear vacuum sealed plastic. Its sometimes called “high protein tofu”. Is just pre-pressed tofu. I buy this pretty often as well. Its nice because it eliminates the CRUCIAL pressing step. But it can be harder to find, so I didn’t use it here. For this recipe I choose extra firm tofu for its accessibility.

Quick Vegetarian Chili with Avocado Salsa

For some reason football and chili have formed a bond almost like no other. You cannot have one without the other, especially when watching the games at home. Up until recently, I wasn’t really a fan of either football or chili – even the vegetarian versions! I don’t eat ground meat, especially ground beef, and I cannot stand black beans. So even when you remove the ground beef, most people will “up the ante” with the beans to increase the protein for their vegetarian friends. I do however love the flavor of the sauce, and I love the idea of a chili. So thankfully I found this delicious chili recipe in the Cooking Light Complete Cookbook.

Quick Vegetarian Chili with Avacado Salsa

Prep time: 16 minutes
Cook time: 30 minutes
Yields 7 servings

2 tsp canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic gloves, minced
1 (4.5 oz) can chopped green chilies, undrained
2/3 cup uncooked quick-cook barley
1/4 cup water
2 (15 oz) cans black beans, rinsed and drained – I use 1 can only, as I don’t love beans
1 (4.5 oz) can no-salt-added diced tomatoes, undrained
1 (4.5 oz) can organic vegetable broth – I used 1/2 cup Campbell’s reduced sodium vegetable broth
3 tbsp chopped fresh cilantro
7 lime wedges
1 cup Avacado Salsa (see below)
Baked tortilla chips (optional)
Dried red chilies, crushed (optional, to taste)

Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper(s), saute for 3 minutes. Add chili powder, cumin, oregano, garlic, and green chilies cook for 1 minute. Stir in barley, water, black beans, tomatoes, and vegetable broth bring to a boil. Reduce heat and simmer (covered) for 20 minutes, or until barley is tender. Stir in cilantro, and serve with lime wedges, Avacado Salsa, and tortilla chips.

Modifications: We added more bell peppers of various colors, just to increase the amount of vegetables, and the overall look of the dish! And we opted out of the lime wedges – neither of us felt the need for the squirt of lime juice. We tried the tortilla chips and decided we did not like them we preferred the french loaf instead. I like adding about 3 dried red chilies to my chili.

Avacado Salsa

Prep time: 8 minutes
Yields 2 cups

1 cup chopped tomato
1/2 cup chopped fresh cilantro
1/2 cup chopped peeled avocado
2 tbsp chopped red onion
3 tbsp fresh lime juice
1/4 tsp sea salt
1 garlic clove, minced
1 jalapeno pepper, seeded and minced (leave seeds in for spicier salsa)

Modifications: My boyfriend and I decided to skip making this and instead opted for plain avocado puree. (Basically my fancy way of saying mashed avocado!) My boyfriend preferred my guacamole (below) while I really enjoyed the plain avocado.

Guacamole by S

Prep time: 5 minutes
Yields approx. 1 cup

Chop avocado into pieces mash to a fine paste (or puree with a food processor). Add salsa and serve.

Note: It will turn brown when you add the salsa. To avoid this, add some lime or lemon juice to the avocado and mix in before adding salsa. Play around with the flavors and see what you prefer!

This chili is delicious and easy to make! The avocado really adds to this dish, I will never eat chili without it (if I can)! Add some french bread or some buns, and call it a meal!

And for the non-vegetarians out there who are looking for a way to add meat into this dish, try cooking chicken or turkey separately (cut into small bite-sized pieces), and add into the chili before serving. My boyfriend and I made it with chicken, and it worked quite well. My mother made this again on Grey Cup Sunday, the vegetarian version, and it was equally delicious!

Watch the video: Hafer dreschen. Claas Tucano 430 u0026 5,4m Klappschneidwerk. Luxemburg 2021 (June 2022).


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