First Tuesday Recipes and a New Release!

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.


 Veggie Frittata

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

8 eggs

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,



15 comments on “First Tuesday Recipes and a New Release!

  1. Thanks for the recipes, Amy, and congrats on the new book! I love the title and your timing is perfect. 🙂


  2. CarolCooks2 says:

    Great recipes and tips in the comments, Amy I also love to toast my pearl barley..Congrats on the book ❤


  3. Congratulations on the new book, Amy. These recipes are all lovely. Thanks for sharing them.


  4. MomzillaNC says:

    I have a very similar recipe your barley vegetable soup. I use equal parts V8 and water instead of broth. Plus, I put in chopped spinach and fresh basil (no oregano and thyme), and include lintels and chickpeas. I also use mixed vegetables instead of just peas and corn. I pan toast the pearled barley too, in a pan lightly coated with EVOO. I leave out the potatoes – because diabetics shouldn’t eat white potatoes.

    For the chickpeas, cook them in that V8 broth. Then use one cup cooked in my soup. The rest gets puréed for hummus, with roasted red peppers (and the rest of the standard hummus ingredients). That broth really elevates the flavor profile of the chickpeas!


    • amreade says:

      I have a recipe that uses V8 juice and it’s delicious. I never thought to put it in this recipe, too. And I love spinach in anything. That’s the beauty of this recipe–you can add whatever you have on hand. Toasting the barley first is a great idea, too. Gives it that nuttiness that tastes so good. And I’ve never tried making my own hummus. Whenever I’ve had it homemade, it seems to be chunky and I like it very smooth.

      Thanks for the tips!!

      Liked by 1 person

      • MomzillaNC says:

        The chickpeas need to be cooked to the point of feeling “silky” when you mash them against the roof of your mouth with your tongue. Then, you need a proper Cuisinart to really get it smooth. Purée the chickpeas first, then press the purée through a screen strainer to get all the chickpea skins out. Peel the roasted red peppers. Then, back into the cuisinart with your peeled roasted peppers and other ingredients.

        Hint: pull the germinated middle out of your garlic cloves – that germinated middle can make your recipe bitter. Then, instead of pressing them or crushing them, shred your cloves on the smallest side of your cheese grater; then, sweat the garlic at the very end of caramelizing your onions. Another hint, very-very finely mince the onions; add the caramelized onions and sweated garlic to the slow cooking chickpeas – you’ll find they practically cook away and will purée into the silky-smooth chickpeas perfectly. Also, when you purée, add a pinch of sugar to the mixture.


      • amreade says:

        I’m going to try this. Maybe the problem is that people don’t strain the mixture. I’m thinking that’s got to be it.

        Liked by 1 person

  5. Darlene says:

    Fabulous recipes. Good luck with your latest release!!


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