Contrary to what the thermometer is telling us today in South Jersey, it’s still winter out there. With that in mind, I’ve got three comforting winter dishes for you this month. And in keeping with my New Year’s resolution to have more plant-based meals in 2020, the recipes I’m sharing are vegetarian.
Barley Vegetable Soup
2 T. olive oil
1 med. onion, diced
2 cloves garlic, minced
3 carrots, diced
1 stalk celery, sliced thinly
1 can (28 oz.) diced tomatoes, undrained
1 c. pearled barley
1/2 t. each dried basil, oregano, and thyme
6 c. vegetable broth
1 potato (I use white, but you can use sweet), diced into bite-sized pieces
1/2 c. frozen green beans
1/2 c. canned corn
1/2 c. frozen peas
salt and pepper to taste
In a large stock pot over medium heat, heat the olive oil. Add onion and garlic and cook until onion is translucent, about 5 minutes.
Add carrots, celery, tomatoes, barley, basil, oregano, thyme, and broth to the stock pot. Cover and bring to a boil. Simmer, covered, over medium-low heat for 30 minutes, stirring occasionally.
Once barley is softened, add potato. Simmer for 10 more minutes, or until potato is tender. If using sweet potato, you will probably need to simmer for longer.
Add green beans, corn, and peas; stir to combine and heat for another 5 minutes. Season to taste with salt and pepper.
2 1/2 c. broccoli florets, trimmed to bite-sized pieces if necessary
1/4 c. roasted red peppers, cut into small strips and patted dry
1/4 c. artichoke hearts, chopped and patted dry
1/4 c. 2% milk
2 t. Dijon mustard
1/2 t. salt
1/8 t. pepper
1/2 c. grated Romano cheese
Preheat oven to 350 degrees. Fill a large saucepan with 1 inch of water. Place broccoli florets in a steamer basket over the water and bring water to a boil. Reduce heat to a simmer; cover; steam 4-6 minutes or until crisp-tender. Drain broccoli and pat dry.
In a large bowl, whisk together the eggs, milk, mustard, salt, pepper, and cheese until blended. Add red pepper strips and artichoke hearts. Mix well.
Spray an ovenproof nonstick skillet with cooking spray and heat over medium heat until hot. Pour egg mixture into the skillet and heat over medium-low heat until edges are set, about 5 minutes.
Transfer skillet to oven and bake until eggs are set and no visible liquid eggs remain, about 10 minutes. Remove from oven; allow to sit for 5 minutes before slicing into wedges and serving.
This is really good with salsa.
Greek Yogurt Panna Cotta
(I have shared a Greek Yogurt Panna Cotta before—here—but this one is different and just as good)
1 1/2 t. unflavored gelatin
1 T. plus 1 1/2 t. water
1 c. milk
1/3 c. sugar
1 c. buttermilk
1 c. whole milk Greek yogurt
honey for drizzling
In a small bowl, sprinkle gelatin over the water and let sit until softened, about 5 minutes. Meanwhile, bring milk and sugar to a simmer in a small saucepan, stirring until sugar is dissolved, about a minute. Remove from heat and stir in gelatin until it is dissolved. Occasionally I have to put the saucepan back on a low burner, stirring constantly, in order to dissolve the gelatin.
In a medium bowl, whisk the buttermilk and the yogurt. Whisk in the warm milk mixture until smooth. Pour mixture into 6 (4 oz.) ramekins and cover with plastic wrap. Chill 3-4 hours. To serve, drizzle with honey.
Remember, you’re invited to to submit recipes for my First Tuesday posts! Email me at amymreadeauthor[at]gmail[dot]com.
And don’t forget that today is Release Day for Be My Valencrime! Click here to order your copy today! Many thanks to everyone who has already ordered the paperback and preordered the ebook! ❤
Until next time,