tag:blogger.com,1999:blog-8107067211236991214.post4205974237066714520..comments2024-02-08T03:28:53.645-08:00Comments on the mother load: Potatoes, butter knives and all the simple thingsAnnie Addingtonhttp://www.blogger.com/profile/15995817232815214940noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8107067211236991214.post-32369376842332103132007-09-20T19:16:00.000-07:002007-09-20T19:16:00.000-07:00Here it is. (Wish I could find a toddler that woul...Here it is. (Wish I could find a toddler that would eat the kale in it. Will wants to try brocolli in its place next time. And by the way, my husband is threatening to revert to vegetarianism and isn't much of a bean fan as well --although he did eat the soup. Maybe he and Thing One should hang out some time.)<BR/><BR/>Barley, Kale and Kidney Bean Stew<BR/><BR/>1 ½ Tbsp olive oil<BR/>2 cups sliced onions (we didn’t use quite that much as Will’s not so big on onions)<BR/>3 garlic cloves, minced<BR/>1 cup pearled or hulled barley<BR/>2 tsp chopped fresh sage or 1 tsp dried sage<BR/>½ tsp salt or more, to taste<BR/>10 cups water or basic vegetable stock<BR/>1 large russet potato, peeled and chopped into 1-inch cubes<BR/>2 cups ½-inch thick carrot rounds<BR/>1 small bunch kale<BR/>1 ¼ cups cooked and rinsed kidney beans (I was lazy and used a can)<BR/>2 Tbsp lemon juice (from about ½ lemon)<BR/>Fresh ground black pepper to taste<BR/>1/3 cup Parmesan cheese<BR/>4 tsp extra-virgin olive oil<BR/><BR/>In large saucepan heat olive oil and add onions. Cook 5-6 minutes then add garlic, barley sage, salt and 7 cups of the water or stock. Cover, bring to a boil and then turn heat to low. Let stew simmer 25 minutes then add potato, carrots and 2 cups more water or stock. Cover and let simmer 10 minutes more. Cut the stem and inner stalk from the kale. Coarsely chop the leaves (there should be about 6 cups) and add to the stew with 1 cup water or stock. Simmer 10 minutes more, adding more water or stock if the stew seems to dry. Add the kidney beans and lemon juice. The stew should be similar to a pilaf but less dry. Tast and add salt and pepper. Ladle into bowls and sprinkle with Parmesan cheese, then dribble 1 tsp olive oil over each bowl. Eat up!Annie Addingtonhttps://www.blogger.com/profile/15995817232815214940noreply@blogger.comtag:blogger.com,1999:blog-8107067211236991214.post-88072598516772978932007-09-20T09:03:00.000-07:002007-09-20T09:03:00.000-07:00Hi Annie!Is there anyway I could get the kale/pota...Hi Annie!<BR/><BR/>Is there anyway I could get the kale/potato (etc, I cannot remember but it sounded good) recipe from you? Thing One is currently a vegetarian and hates beans. I know, makes no sense, but I'd love some ways to cook healthy meals for her that she would like, and the soup sounds fabulous.<BR/><BR/>-Terrible MotherMonkey Girlhttps://www.blogger.com/profile/12897200034721403548noreply@blogger.com