What's cookin'?

I love to cook. I have always loved being in the kitchen, first as a child where it was the center of the family; later, I enjoyed creating my own recipes and recreating meals I had enjoyed in restaurants. Growing up in the '60s and '70s in an Italian family, macaroni was dinner at least twice a week. We also learned to love Jiffy-Pop, Cheez-Whiz and other assorted "healthy" fare. Vegetables were never center stage, and salad was often just iceberg, cukes and tomatoes. Weight was never a problem for me either, but as the years go by,I find that the old metabolism isn't what it used to be. In my twenties, I could skip a few Twinkies and lose 5 pounds to get into that cute outfit for a weekend date. Now, in my very, very, VERY late 20's, losing 5 pounds takes nothing short of a miracle! I used my love of cooking and interest in healthy eating to cultivate a repertoire of healthy and delicious new recipes, as well as healthier dishes inspired by old favorites. My project last summer was to research and develop ways to increase my collection of vegetable recipes. Not vegetarian, but vegetable-centered, I have tried to use spices, herbs, and various cultural styles to keep dinner interesting, exciting and worth going back for seconds. I am not a nutritionist, but I have done a good amount of reading, and think I have a handle on what's good for me and what should be avoided. Welcome to my first blog. Feel free to try any recipes that interest you, and share your own! Together we can answer the question....What's healthy for dinner?!!

Saturday, June 18, 2011

Barley and Vegetable Risotto

Well, maybe it is more like a creamy barley and vegetable casserole.  The texture is similar to risotto, and it is just as delicious, without the cooking process of risotto, and avoiding the white rice.  You can probably prepare barley the same as risotto, but that is very time consuming and then I wouldn't have time to blog, would I?  Anyway,  back to the casserole....

I prepared the barley in the rice cooker, same as always, two parts water to one part grain, and seasoned with salt.  I love that little appliance.  I paid about $15 for it a few years ago, and use it several times a week for brown rice, barley, quinoa, etc.  I certainly have gotten my money's worth and more.

Okay, the casserole.....While the barley was cooking I beat two eggs and stirred in about a half cup of milk, salt and freshly ground black pepper.  In a large bowl I mixed the barley, the egg mixture, about 1/2 cup grated cheese, and my chopped vegetables.  I didn't have any fresh asparagus around, so I chopped up a package of frozen, and tossed that in with some frozen peas and spinach.  I didn't cook any of the veggies.  I stirred everything up, put it in a casserole baking dish, then sprinkled some bread crumbs and grated cheese on top and baked for about a half hour at 400. 

This is a terrific, filling side dish, and took about 15 minutes of prep time, besides the cooking time.  You can change the ingredients depending on what you have available, and have a completely different recipe.  Last week I made it with fresh broccoli, which I had sauteed with garlic, and next time I use broccoli I plan to shred some cheddar into it. 


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