Barley and Beef Soup

October 27, 2010 at 2:24 pm (bay leaf, beef broth, beef chuck steak, black pepper, carrots, celery, garlic, kosher salt, Main Dish, onion, pearl barley, soup, stovetop, tomato puree, vegetable cooking spray)

Make this soup the night before to allow time for its flavors to develop. Pour hot servings into a thermos to take for lunch, or reheat individual portions in the microwave as needed. Serve the soup with crusty bread or crackers.

Serves 6.

Cooking spray
2 C chopped onion (about 1 large)
1 lb chuck steak, trimmed and cut into 1/2″ cubes
1 1/2 C chopped peeled carrot (about 4)
1 C chopped celery (about 4 stalks)
5 garlic cloves, minced
1 C uncooked pearl barley
5 C fat-free, less-sodium beef broth
2 C water
1/2 C tomato puree
1/2 t kosher salt
1/4 t freshly ground black pepper
2 bay leaves
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1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add chopped onion and beef to pan; cook 10 minutes or until onion is tender and beef is browned, stirring occasionally. Add chopped carrot and chopped celery to pan; cook 5 minutes, stirring occasionally. Stir in garlic; cook 30 seconds. Stir in barley and remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 40 minutes or until the barley is done and vegetables are tender. Discard bay leaves.

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Baked Shrimp and Feta

March 22, 2008 at 1:38 pm (bay leaf, broiler, extra virgin olive oil, feta, fresh basil, garlic, large shrimp, lemons, Main Dish, onion, oregano, oven, pepper, salt, stovetop, thyme leaves, tomato puree)

Baked Shrimp and Feta
from Everyday with Rachel Ray
6 to 8 servings
Prep time: 10 min
Cook time: 40 min

2 pounds large shrimp, peeled and deveined
Juice of 1 lemon, plus wedges for serving
6 tablespoons extra virgin olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
1 cup tomato puree
2 tablespoons fresh oregano leaves, chopped
1 bay leaf
Salt and pepper
1/2 pound feta cheese, crumbled
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1. Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.

3. Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.

Swap it: Use basil or thyme in place of oregano.

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