Barley-Stuffed Peppers

 

2 Tablespoons olive oil

1/2 onion, chopped

2 ribs celery, chopped

1 carrot, chopped

3 to 4 cloves garlic, minced

2 teaspoons dried thyme

1 1/2 teaspoons dried oregano

1 cup pearled barley

1 tomato, chopped (about 1/2 cup)

2 tablespoons sherry vinegar or red wine vinegar

2 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon ground pepper

4 bell peppers, any color

1 1/2 cups cooked kidney or white beans (or one 15 oz can)

1/4 cup chopped fresh parsley

In a medium pot, heat the oil over medium heat.  Add the onion and cook until it starts turning golden, about 3 minutes.  Add the celery, carrot, garlic, thyme, and oregano and cook for another 2 minutes.  Add the barley, tomato, and vinegar and stir.  Add the broth, salt, and pepper and let it come to a low simmer.  Cook, uncovered, until all the broth is absorbed and the barley is tender, about 15 minutes. 

While the barley is simmering, heat oven to 375 degrees.  Cut the tops off the bell peppers and scrape out any seeds.  Place them in an oiled pan.  I use a loaf pan so they don't slide around.

When the barley is done, fold in the beans and turn off the heat.  Fill the bell peppers, cover tightly with foil and bake until the peppers are tender, 45 minutes - 1 hour.  Let them rest for 5 minutes.  Top with parsley.

This filling is quite good on its own as a side dish.  It's also good with homemade tomato soup poured over it. It can be made ahead of time and stores well in the refrigerator. 

~Carol ~

The McNavish Pierogi

PIEROGI DOUGH

2 cups flour

2 eggs

1/2 tsp salt

1/3 cup water

1 tsp melted butter

Mound flour on a bread board and make a well in center.  Drop eggs & salt in well.  Add water working from center to outside of flour.  Mix flour into liquid in center with one hand & keep flour mounded with other hand.  Knead until dough is firm.  Cover dough with a warm towel.  Rest 10 minutes.  Divide dough in halves.  Roll dough as thin as possible on floured surface.  Place a small spoonful of filling on each round.  Fold over & press firmly together.  Drop into boiling salted water.  Cook 3-5 minutes until pierogi floats.  Lift out of water with perforated spoon.

POTATO FILLING

2 cups mashed potatoes

1/2 tsp salt

2 tbsp butter

sharp cheddar

SAUERKRAUT FILLING

1 tbsp butter

1 1/2 cup sauerkraut - rinsed

Fry together - add to potato mixture (half/half)

My notes after making this recipe over the years:

1 recipe = about 25 pierogi

use teaspoon-tablespoon scoop for mixture

pasta machine setting 2 & 3-4

Red potatoes & 8 oz sharp cheddar have a very good taste

A 3 quart pot with a good 3/4 full of potatoes = 2 batches

Saute onions in butter before adding pierogi

Flash freeze on flat pan and than store in freezer bags.

When removed from freezer, thaw out, put in boiling water till they warm through, and then saute.

Keep calm and make pierogi.  lol

Carol  :)

Stuffed Acorn Squash

 

1 acorn squash, halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary

Salt and pepper

1 1/2 tablespoons olive oil, divided

1/4 pound button mushrooms, trimmed and diced small

1 onion, diced small

3/4 teaspoon dried thyme

2/3 cup brown rice

1 1/3 cups vegetable or chicken broth

Parmesan cheese

• I added one turkey sausage, out of casing and cooked for one squash.  I added canned salmon in the other squash for me. :)

1. Preheat oven to 450 degrees. On rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
2. Heat remaining oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
3. Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes. 
   
   ~Carol~