Baked Barley Risotto

Credit the New York Times

Baked Barley Risotto With Mushrooms and Carrots

Kay Chun

• Yield 4 servings
• Time 45 minutes

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.

Grains And Rice, Vegetables, Cremini, Mushroom, Parmesan, Pearl Barley, Risotto, Shiitake, Dinner, Main Course, Side Dish

622 ratings

Ingredients

• 3 tablespoons extra-virgin olive oil
• ½ small white or yellow onion, finely chopped (about 1/2 cup)
• 5 garlic cloves, thinly sliced
• 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
• Kosher salt and black pepper
• 10 ounces pearl barley (about 1 1/2 cups)
• 1 medium carrot, very thinly sliced into rounds (about 1 cup)
• 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
• 2 tablespoons unsalted butter
• ¼ cup chopped chives

• Nutritional Information

Preparation

1. Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
2. Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.

Cooking Notes

500

• All116
• Most Helpful41
• Private0

Lloyd11 months ago

I did a leek and a half instead of the onion, a bag of mushroom medley from Trader Joes, added some fresh thyme, red pepper flakes and a dash of smoked paprika to the mix; skipped the Parmesan and used nutritional yeast when I added the chicken broth (vs. water). Very good! Added some sautéed shrimp on top before serving.

28 This is helpful

Anne Clark11 months ago

This is a family favorite from years ago. So good with grilled chicken. Substitute 1 cup of water w 1 cup of white wine dresses it up.

27 This is helpful

RJW11 months ago

I prefer hulled barley to pearled barley for the extra fiber, but you have to cook it almost twice as long. I also used organic veg broth instead of water. Skipped the parmesan and butter - no need for animal fat in this delicious and healthy recipe. I used fresh oyster and shitake mushrooms.

20 This is helpful

Lloyd11 months ago

Also, add in half a cam of diced tomatoes when you pop into the oven, and when you serve, also garnish with lemon for a dash of acidity.

15 This is helpful

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Split Pea Lentil Soup

Split Pea Lentil Soup (Parve)

By Giora Shimoni

Updated 11/01/19

I'm stealing this recipe from The Spruce Eats to make for our Hanukkah party Friday - we'll see how it turns out!

boblin / Getty Images

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• Total: 90 mins
• Prep: 10 mins
• Cook: 80 mins
• Yield: 6 to 8 Cups (6 to 8 Servings)

40 ratings

3 Comments

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Nutritional Guidelines (per serving)
151	Calories
4g	Fat
24g	Carbs
6g	Protein

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy to make and healthy soup is especially nice to serve for a fall or winter family or Shabbat dinner. Dunk fresh bread or challah into it.

Follow this simple, nourishing soup with a savory mushroom and onion omelet or a wrap sandwich. Carry the comfort food theme through dessert with these dairy-free oatmeal raisin cookies with chocolate and nuts.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion (peeled, trimmed, and chopped)
• 3 cloves garlic (peeled and chopped)
• 3 bay leaves
• 3 celery stalks (trimmed and chopped)
• 3 carrots (peeled and chopped)
• 1 1/2 cups dried split peas (picked over and rinsed)
• 1/2 cup green or brown lentils (picked over and rinsed)
• 8 cups water
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme

Steps to Make It

1. In a large stockpot, heat the oil over medium heat. Add the onion, garlic, bay leaf, celery, and carrots, and saute until the onions are soft and translucent about 6 to 8 minutes.
2. Add the split peas, lentils, and water. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 40 minutes.
3. Stir in the parsley, salt, pepper, basil, and thyme. Cover and simmer, stirring occasionally, for 20 to 40 minutes, until the peas are falling apart and the vegetables are soft enough to mash.
4. Remove the bay leaves. Using an immersion blender, puree the soup until smooth. Or let the soup cool a bit and pour it in batches into a stand blender and pureé.

Dairy-free Macaroons

Dairy-Free Coconut Macaroon Cookies

Written by

Ashley Adams

Updated 06/19/19

The Spruce / Claire Cohen

• Total: 20 mins
• Prep: 5 mins
• Cook: 15 mins
• Yield: 3 dozen cookies (serves 18)

Nutritional Guidelines (per serving)
151	Calories
7g	Fat
20g	Carbs
2g	Protein

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Macaroons originated in Italy between the 1500s and 1700s. They have become popular around the world as cultures have adapted the original recipe. This dairy-free recipe is closer to the traditional coconut macaroons and may be new to many bakers' dessert repertoire. This simple recipe for dairy-free macaroons are coconut-based, although some macaroons use ground almonds instead. They are elegant and fun treats for cocktail hour or as a post-dinner sweet. They take less than 20 minutes to prepare and bake, from start to finish. Feel free to substitute the vanilla or almond extract with other flavorings of your choice; orange and lemon extracts yield good results, and during the holidays, peppermint macaroons are a festive idea for any family or company celebration.

Storing Macaroons

Dairy-free coconut macaroons will keep at room temperature in an airtight container for up to three days. But refrigerating them after they have been properly cooked for up to 24 hours will help the flavors meld and make them more firm for ease of serving. Be sure to let the macaroons cool before storing them. Metal containers will keep these macaroons crisper than plastic containers. If storing a large batch, layer macaroons between parchment paper.

Freezing and Refrigerating Macaroons

Pack the coconut macaroon dough very tightly to ensure a more tender cookie. The dough can be refrigerated for up to a week and frozen for up to six weeks in an air-tight plastic container or freezer bag. Thaw in the container for 15 minutes at room temperature. Pack dough in containers, or shape slice-and-bake dough into logs and wrap. To thaw, place in the refrigerator overnight before reheating.

Ingredients

• 5 cups coconut (finely-shredded, unsweetened)
• 1 1/2 cup sugar (granulated)
• Pinch of salt
• 4 large egg whites (lightly beaten)
• 1 teaspoon pure vanilla extract (or almond extract)

Steps to Make It

1. Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper.
   
2. In a large mixing bowl, mix together the coconut, sugar and salt. Add the egg whites and vanilla extract, mixing until well combined.
   
3. Using your hands, form the mixture into small 1 1/2 to 2 tablespoon mounds, transferring each to the prepared baking sheets as you work.
   
4. Bake until just the peaks of the cookies are light golden brown, about 12 to 15 minutes, turning the pan halfway through to ensure even baking. Allow the cookies to cool completely on a wire cooling rack. Serve at room temperature.
   

Credit for this recipe goes to adamantkitchen.com

 

I fell in love with this soup during a trip to Iceland celebrating my father's 80th birthday. It was served everywhere - in Reykjavik, in convenience stores, and most memorably, at the waiting hut for a tour to go into a dormant volcano!

It's easy to make, though I find browning the meat is essential.  And it's incredibly tasty, especially with fresh bread!

 

 

Yield: 4-6 Servings

Kjötsúpa (Traditional Icelandic Lamb Soup)

4.7 Stars (3 Reviews)

Icelandic lamb soup is simple fare, and the perfect comfort food for a cold night.

Ingredients

• 2 to 2 1/2 lbs (1 kg) Mutton or Lamb (Shoulder or Neck), bone-in, cut into rough pieces
• 1 large rutabaga (Swede), chopped
• 4 large carrots, chopped
• 6 waxy potatoes, chopped1 onion, chopped
• Salt and Pepper to Taste

Instructions

1. Place meat in a large soup pot, such as a 6-quart dutch oven, and cover with cool water. 
2. Slowly bring the meat and water to a boil and then reduce the heat to very low.
3. Simmer the meat for about an hour, until it’s very tender.  Skim away any surface scum (if necessary).
4. Add the chopped vegetables and simmer until they’re tender, about 20 more minutes.
5. Serve Kjötsúpa hot.

Homemade Pizza

I stole the pizza recipe from Chabad.  The pizza sauce recipe came from allrecipes.com.  It was easier to do than I thought, and surprisingly delicious!

Dough Ingredients:

• 1 1/2 cups warm water
• 1 tsp. dry yeast
• 3 1/2 - 4 cups flour
• 1 tsp. kosher salt
• 1 tbsp. olive oil

Toppings:

• 1 cup tomato sauce (1/4-1/2 cup per pizza. See recipe below.)
• 4 cups shredded cheese (1-2 cups per pizza)
• Mushrooms, sliced
• Peppers, thinly sliced
• Purple onion, thinly sliced
• Olives, sliced
• Pineapple, in chunks

Directions:

1. 1. Preheat your oven to 500F.
2. 2. Put the water and yeast in a small bowl. (Mixture does not need to bubble.)
3. 3. Mix all ingredients until combined. Knead for 3-4 minutes. If dough feels sticky, flour your hands to make it easier to knead.
4. 4. Divide dough into 4 balls, cover with a damp cloth and set it aside to rest for about 10 minutes.
5. 5. Roll out the first ball into a 12-inch circle. Or roll it out to a 10-inch circle and then toss it! That's much more fun!  Here's a video on how!  Carefully transfer dough to a pizza pan. (If you don't have a pizza pan, you can use a regular baking sheet.)
6. 6. Spread 1/4 cup (or more, if you prefer) of sauce over the dough, and put the pizza in the oven for 3-4 minutes.
7. 7. Take the pizza out, cover with 1-2 cups shredded cheese and the toppings of your choice.
8. 8. Return pizza to the oven for another 8-10minutes (until cheese is bubbling).
9. 9. Remove, let cool 5 minutes, cut into slices and serve immediately.
10.  

    Delicious Pizza Sauce Recipe

    

    • Prep
      10 m
    • Cook
      10 m
    • Ready In
      20 m
    Recipe By:rabit100

    "My child could make this! It's that easy!"

    Ingredients

    • 2 tablespoons olive oil
    • 1 (28 ounce) can crushed tomatoes
    • 2 leaves basil, chopped

     

    • 3 cloves garlic, chopped
    • 1 pinch salt and ground black pepper to taste
    • 1 pinch grated Parmesan cheese

    Directions

    1. Heat olive oil in a saucepan. Pour crushed tomatoes into the saucepan and place over low heat. Stir basil, garlic, salt, and black pepper into the tomatoes; bring to a simmer. Add Parmesan cheese to sauce to serve.

Jewish Apple Cake

This recipe comes from "The Jewish Holiday Cookbook" by Joan Nathan.

As with many other recipes, this isn't particularly Jewish, except that it doesn't use any dairy, which makes it a nice dessert for a dessert when your meal includes meat.  Kosher rules, you may not know, forbid mixing meat and dairy.  Somewhere in the Torah, it says we're not to boil a kid in its mother's milk, and we've expanded that to say no meat with any dairy at all, just to be on the safe side.

Unless the meat is fish, in which case it doesn't count as meat.  Keeper kosher can be very complicated!

Another note on this recipe - yes, you really don't peel the apples.  I know, I was suspicious, too. But I made a test cake with same apple layers peeled and some unpeeled, and people liked the version with the peels better.  The peels got nice and tender in the baking, and, when I used red Macintosh apples, made for some pretty color in the finished cake, too.

I did find a key point was to use a non-stick bundt pan, greased with Pam with flour in it.  After years of unsuccessful bundt cake attempts, Annette from Shaffer's Cake and Candy Supplies in Berwick told me about this trick, and it worked like a charm - the cake slid right out of the pan!

Also, this recipe makes a LOT of batter. My first effort rose over the pan and spilled through the hole in the middle, where it built into a small tower.  So make sure you put your bundt pan on a cookie sheet your first time.

Ingredients:

5 large apples
2 tsp cinnamon
2 Cups sugar
4 eggs
1 Cup vegetable oil
1/2 Cup orange juice
1 tsp vanilla
3 Cups unsifted flour
3 tsp baking powder
1/2 tsp salt

1. Preheat oven to 350 degrees. Core and slice apples into eights. Place in a large bowl and sprinkle with the cinnamon and 5 tablespoons of the sugar.

2. Beat the eggs and gradually add the remaining sugar, oil, orange juice and vanilla.

3. Sift together flour, baking powder and salt. Combine with egg mixture. (Confession: I never sift them together. I add the baking powder and salt to the liquid and stir them in so they're well incorporated. Then I add the flour gradually. It seems to work fine.)

4. Grease a tube pan and dust with flour.  Better yet, spray with Pam Baking Spray with Flour.

5. Pour 1/3 of the batter into the pan. Layer with 1/3 of the apples. Repeat for two more layers, ending with the apples on top. Bake 1 1/2 hours until golden on top. Let sit a few minutes and then unmold.


Ingredients:

Red and Green Summer Salad - served for our Challah Day in 2019

This recipe comes from "The Gourmet Jewish Cookbook" by Denise Phillips.

Truth to tell, this is not a particularly Jewish recipe - except it doesn't involve any dairy, which is great, because it means you can serve it with meat when you're keeping kosher.  That's rarer than you think - a surprising number of my salad recipes include cheese of one kind or another.

It serves 6, and claims to take only 15 minutes to prepare, but I found chopping took longer.

Ingredients:

For the dressing:

1/4 Cup olive oil
1 TB wholegrain mustard. (I used Nathan's Spicy.)
Zest and juice of one lemon
1 TB clear honey
salt and pepper to taste

For the salad:
1 bulb of fennel, trimmed, core removed, and roughly chopped
2 avocados, peeled, stoned and cut in strips
8 oz baby spinach
11 oz strawberries, trimmed and cut in half or smaller
2  red peppers, deseeded and roughly chopped

1. Whisk the dressing ingredients together and adjust according to taste.
2. Combine everything else, and pour the dressing over the salad just before serving.