Apple Cranberry Crostata(Tart) with Almond Barley Crust.

Daring Bakers were invited this month to bake an absolutely tantalizing Italian dessert called Crostata,tart that has sweet crust(pasta frolla),filled with either fruity,cheesy,creamy or savory ingredients.

My trial here has hearty multi grain\nut crust that includes nutritious almond and barley flour besides the whole some wheat flour.You can finely grind raw almonds to make the almond flour ,the barley and whole wheat pastry flour are available in Indian stores or health food stores or well-stocked supermarkets.The filling was fruity with a perfect balance of sweet red delicious apples and season's fresh tart Cranberries.All in all this was a much easier challenge,not to worry if you don't have a tart pan,a pie pan would be equally good.


The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Recipe : Apple Cranberry Crostata(Tart) with Almond Barley Flour Crust.

Ingredients
2 tablespoon pure cane sugar
3/4 cup whole-wheat pastry flour
1/2 cup almond flour, or almond meal, or coconut flour
1/2 cup whole-grain barley flour
1/4 cup all purpose flour
4 tablespoons cold unsalted butter(cut in pieces) or virgin pressed coconut oil or pure ghee
1 large Organic egg, lightly beaten
2-3 tablespoon cold milk.
1/4 teaspoon vanilla extract

For Fruit Filling
2 Red delicious apples,cored and chopped
1 1/2 cup cranberries
1 cup pure cane sugar


Method
Making the crust dough(Pasta Frolla) by hand:

Whisk together sugar, flours and salt in a bowl.
Rub or cut the butter or other fat used ,into the sugar and flour mixture until it has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
Make a well in the center of the flour and butter mixture and pour the beaten egg and vanilla extract into it.
Use a fork to incorporate the liquid into mixture and then use your fingertips.
Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
With a food processor:
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.Add butter and pulse a few times until the mixture has the consistency of coarse meal.Empty food processor's bowl onto your work surface.
Make a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.Use a fork to incorporate the liquid into the solid ingredients then use your fingertips.Knead lightly just until the dough comes together into a ball.
Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.

Prepare the Fruit filling
In a non reactive pan add 1/2 cup of water,sugar,apples and cranberries and let cook until soft about 20-25 minutes.Cool and process in a blender until smooth.Set aside.

Heat the oven to 375ºF [190ºC/gas mark 5].
Shape
Take the pasta frolla out of the fridge, unwrap it and cut away 1/4 of the dough. Reserve this dough to make the lattice or other fun shapes on top of the crostata. Refrigerate this dough while you work on the tart base.
To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
Roll the dough into a circle about 1/8th inch (3 mm) thick.
If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Prick the bottom of the dough with a fork in several places.
Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
Spread prepared apple cranberry filling evenly over the bottom of the crostata.
Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.
Bake
Put the tart in the oven and bake for 25 minutes.
After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. (Note: Every oven is different. In my oven it took 34 minutes to bake the tart until golden.)
When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.


Check out more creative Crostata's at Daring Baker's Blog roll

Iftar Bites : Barley Pomegranate Tabbouleh and Dal Soup

The markets are bursting with juicy ruby-red pomegranates here in Hyderabad.About Rs.15 each,the fruit is worth every rupee.
The power packed sweet pomegranates in the wholesome barley tabbouleh is one nourishing Iftar(fast breaking) nibbles.

Ingredients
1 cup barley
1/2 teaspoon black pepper,freshly ground
1/2 teaspoon ground cumin(zeera)
1/2 a lemon freshly squeezed
3/4 teaspoon salt
1/4 cup Mint,freshly chopped
1 cup pomegranate arils
Method
Rinse barley in cold water.Cook in 3 cups of salted water until soft about 30 minutes.Drain the water(can be cooled and consumed).
Cool the barley,transfer in large mixing bowl,add the cumin,pepper,lemon and mint and combine well.Finally combine the pomegranate.Serve.
Can be refrigerated in air tight container for 2 days.



Dal Soup

Sun starved monsoon season has left us craving for more of warm soups for Iftar.This heart warming dal soups is one of my favorites.



Recipe
Ingredients
1/2 cup Yellow Mung Lentil
1 medium chopped onion
1/4 teaspoon turmeric
1/2 teaspoon black pepper,freshly ground
1/4 teaspoon ginger,minced
1 big clove garlic,minced
1 Tablespoon Extra Virgin Olive Oil
1/4 cup mint leaves

Method
Wash and Soak lentil for few minutes.
Heat the oil in a saucepan or pressure cooker. Add the chopped onions and saute until lightly brown(reserve a few for garnish). Add ginger,garlic and saute some more for another minute. Add the turmeric ,chopped mint and lentils.Cook the lentils in a cup of water until lentils are tender. May take 8-10 minutes in a pressure cooker or 20 minutes in a covered skillet. Now blend it in a food processor or blender along with a cup of water ,until smooth
Put back in the saucepan and simmer for few minutes until the white foam forms at the top. Serve warm ,garnish with fried onions.

I'm sending the Iftar bites over to Ramadan special events : Mona's Hyderabadi Ramadan food festival and Lubna's Joy from Fasting to Feasting III.

Tropical Fruit Barley Risotto -Tropical Temptations Challenge

Soaked in with the warmth of the sunny tropics,the luscious sweet tropical fruits make up a good part of my fruit feast.Although I was raised in tropics,I wasn't a vivid fruit lovers as a child,only recently did I discover the bounty of tropical fruits.Limited to a few that make it up to the north,there are still so many more to try,if only I could take trip to the exotic lands and devour some more.



It was one of those days I had the plethora of tropical delights in my fruit basket and the theme of tropical fruits stuck me.
The barley risotto,that I normally cook up with vegetables ,got a whole new look and taste with the sweet fruity make over.Barley for all its excellent benefits makes a perfect substitute for the starchy arborio rice that is normally used to give the risotto a creamy consistency.The richness of coconut milk and the mellow appealing tropical fruit makes this a very special kind of risotto,which I would say makes a great breakfast\brunch meal or a dessert course.
I wouldn't encourage cooking the soft and sweet fruits,its best to add the fruits towards the end of the cooking process for this risotto.

Recipe : Tropical Fruit Barley Risotto
Serves 2-3
Ingredients
1 cup barley,rinsed
2 cups light coconut milk
1 cup fresh pineapple chunks
2 tablespoon brown sugar
1 tablespoon Agave nectar or honey
1 kiwi,peeled and sliced
quarter of a papaya,peeled and sliced
1 small ripe mango,sliced
1 very ripe plantain,peeled and sliced
1 teaspoon pure vanilla extract
2 teaspoon virgin pressed coconut oil
1/8 teaspoon salt

Method
Heat oil in a large sauce pan,add the sliced plantains and a teaspoon of sugar,cook 4-5 minutes on each side until caramelized.Set aside.
In the same pan,add the barley and saute until pearly white,stir in the sugar,now start adding the coconut milk ,about 1/4 cup each time and stir until the barley absorbs it all,cook until is soft and creamy. Add the pine apple pieces,vanilla and agave nectar towards the end of cooking process.
To serve,lay the caramelized plantains,kiwi and top the sliced fruit over the risotto.



Health Nut Challenge 7 : Tropical Temptations

I am very pleased to reveal Tropical fruits as the next theme of Health Nut challenge.This has to be a simpler challenge than the previous.Satiate your fruity desire,pick the most exotic or common tropical fruit found in your part of the world,and dish up a tropical fruit temptation and share them at the Health nut challenge.

Here are the challenge 7 guidelines:
* Prepare a healthy appetizing dish with any one or all of the tropical fruits.Mention about the nutrition and health benefits of each of the fruit.
-> Avocados
-> Bananas
-> Coconuts
-> Mangoes
-> Kiwi
-> Papaya
-> Plantains
-> Pine apples
-> Jack fruit
-> Star Fruit
-> Dragon fruit
-> Passion fruit
-> Guava
-> Lychee
-> Tamarind
-> or other exotic tropical fruits known to you.

* Limit 3 entries per blogger.Please use the logo(the big or smaller in the side bar) and link your post to this announcement page.Send the entries before last day of September 2010, using the form below.

Health Nut Challenge Form

Your Name
Your Email Address
Blog Name
Recipe Name
Recipe URL
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I'm allowing ample time for this challenge in scope of more entries and also the next couple months(Aug-Sept) your truly is planning for a vacation and blog in inactive mode.
The Ice cream Challenge round up is scheduled for next week,so you can still send in the entries till the end of this week.

Barley Stuffed Cabbage Rolls with Herb-Ginger Sauce

Savoy Cabbage

It's not fair when a nutritious vegetable like Cabbage gets a bad rap for the stink.Did you know,cooking with aromatic spices and herbs considerably reduces the odor while cooking cabbage?.And most importantly over cooking should be avoided with cabbage.
Cabbage was never a hostile vegetable in my family,in fact the way mom used to cook the vegetables ,enriching with herbs and spices,all the strange odor was pleasantly masked.So if you have been avoiding the vegetable for this reason,try the flavorful way of cooking the cabbage,that might just change your view of the healthy vegetable.



The antioxidant rich member of cruciferous family of vegetables,Savoy cabbage, is the frilly kind of cabbage,its large outer leaves are perfect for the rolls.And the inner core is excellent for the coleslaw.


The mellow stuffing consists of wholesome barley(you could use any other whole grain - freekeh,whole millet,brown rice or broken wheat),bell peppers,onions and spices.The wilted leaves are rolled with the stuffing ,then can be steamed and drizzled with the herb-ginger sauce or cooked with the sauce,which ever method works.I for one,used the former method.

Recipe : Barley Stuffed Cabbage Rolls with Herb-Ginger Sauce
Ingredients
12-14 large outer leaves of Green or Savoy Cabbage
1/4 teaspoon salt.

For Stuffing
2 cups barley,cooked
2 cups of bell peppers(red or green or orange or all),sliced
1 medium onion ,sliced
1 teaspoon spice mix(I used ground cumin,coriander,cinnamon and cloves)
1 clove garlic,chopped
1/2 inch ginger root,minced
1/2 teaspoon hot chili powder
1/2 teaspoon salt
2 tablespoon fresh lime juice
2 teaspoon canola oil

Method
Wilt the leaves in salted boiling water for a 4-5 minutes.Drain and drop in cold water to stop any further cooking.Drain all the water.

Heat the oil on high and saute the onions and sliced peppers,for 4-5 minutes.Add the garlic,ginger,salt and rest of the spices.Cook for 2-3 minutes.Mix in the barley ,turn off the heat.

Start rolling the leaves,place about a tablespoon of filling on each leaf,roll up firmly,folding in sides to enclose filling.

Steam the rolls in a bamboo or other kind of steamer until soft 8-10 minutes.Then to serve ,drizzle with the herb-ginger sauce.

If you don't use the steamer.Pour the herb-ginger sauce over the rolls and cook in covered skillet for 8-10 minutes or bake at 375F for 10-12 minutes.


Herb-Ginger Sauce
Ingredients
2 cups of fresh herbs and greens(I used spinach,mint and cilantro)
1 teaspoon fresh ginger,minced
1 medium onion,finely chopped
1 hot pepper(green chilli or jalapeno),seeded and chopped
1 teaspoon spice mix(I used ground cumin,coriander,cinnamon and cloves)
1/2 teaspoon salt
2 teaspoon canola oil

Method
Saute the onions in oil until lightly browned,add the spices,greens and herbs.Cover and cook for 5-6 minutes.Blend for smooth sauce.Use as directed in the above recipe.



The rolls are sent to the CWF - Whole grains : Barley event.And also the real food event,Two for Tuesdays.

In case you missed ,get more recipe ideas of Cabbage and other Cruciferous vegetables.

Methi Sunflower Seeds Buns with Minty Barley Soup

Winter is clearing way for spring,but spring can still be cold and frosty at times.Warm soup and bread for supper packed with herby flavors and aromas,nothing could be simpler yet so satisfying.

If you can't find Fenugreek leaves(I always get mine from Indian stores),use other aromatic herbs like thyme or rosemary.Also can use other kinds of seeds like flax seed ,pumpkin seeds or sesame for Sunflower seeds.

Recipe : Methi Sunflower Seeds Buns
Ingredients
2 1/2 cups Whole wheat flour(fine ground)
1/2 cup toasted sunflower seeds
1/2 cup fresh Fenugreek(Methi) leaves
1 tablespoon flax seed meal
1 1/2 tablespoon Extra virgin Olive oil
1/2 teaspoon salt
1 pack active dry yeast(about 1 1/2 teaspoon)
1/4 cup warm water

Method
In warm water mix in the dry yeast. Let sit for 15-20 minutes in the warm corner.
In a bowl mix all the ingredients along with the yeast mixture. Make a smooth dough and place in a greased bowl and cover. Allow to rise for an hour in a warm place until double its size.
Knead the dough for few seconds and divide in to about 6-8 equal portions. Take one portion of the dough and shape round.Cover with wrap or bread basket and allow to rise for another hour.

Preheat Oven to 400F. Bake for about 15-18 minutes. Serve warm.Can store in air tight container for 1-2 days.


Minty Barley Soup
Ingredients
1 cup Barley,hulled
1 cup fresh mint leaves,chopped
3 cups vegetable stock or water
2 teaspoon Extra virgin Olive oil
1/2 a medium Onion,peeled and chopped
1 small ripe tomato,chopped
2 cloves garlic,peeled and minced
1 inch piece of ginger root,minced
1 teaspoon ground cumin(zeera powder)
1/2 teaspoon chili powder or freshly ground black pepper
Pinch of turmeric
1/2 teaspoon salt
Method
Saute onions in a skillet until translucent,add the garlic and ginger after a minute,add the spices;saute another minute until aromatic.Now add tomatoes,cook until soft about 5-6 minutes then mix in the stock.Bring to a boil,add the barley ,salt and mint;cover and cook 15-20 minutes until barley is soft and cooked through.Serve warm preferably with bread on side.



Health nut Challenge 4 : Bitter Better Health.Please send your entries before March 10th.Thank you.

Cocoa Barley Bites

Change is the only thing constant in my cooking.Remember these Energy bites? I recreate the same recipe with change of ingredients for these tasty snack time bites, Barley flour and cocoa instead of wheat flour and a different sweetener and fat.Barley flour imparts soft and crumbly texture ,the cocoa and bitter sweet chocolate chips add an intense chocolate smack to the bites.
This particular barley flour purchased from the local Indian store had the fibrous look and feel,can also be seen in the end result of baking these bites.Barley flour is also available in other specialty stores.Its rich in protein and fiber but not free of gluten.


Recipe : Cocoa Barley Bites
Makes about 15 bites, 1 1/2 inch each.
Ingredients
1 1/2 cup Barley flour
2 heaping tablespoon unsweetened cocoa powder
1/4 cup dried fruits(raisins,cherries,cranberries or others)
2 tablespoon (about 1 ounce) bitter sweet chocolate chips(with at least 60% cocoa)
1 1/2 tablespoon Virgin pressed coconut oil(can also use Pure ghee)
2 tablespoon Agave nectar or Pure Honey
2 tablespoon water
pinch of salt

Method
In a mixing bowl,combine the flour,cocoa powder,dried fruit and chocolate chips.In another container melt the coconut oil or ghee in microwave oven or on stove top,stir in the sweetener(agave nectar or honey).Combine this wet mixture in the flour mixture,add the water and using hands bring the mixture together.The mixture does not feel like the cookie dough,its much dense and easy to work with hands.Take about a tablespoon of mixture each time and shape round and flat.Lay on a baking sheet.

Bake at 325F for 12-15 minutes.Let cool on rack.Serve with reduced fat milk on side.Taste best the same day.Can be store in air tight container for 2-3 days.

Herbs Barley Lentil Dosa with Almond Sesame Chutney

There are infinite variations to a Dosa.Too bad only one was posted.A poor performing blender kept me from making dosas for long.That changed after buying the Vitamix.Now I can make Dosa at ease in unlimited varieties.

This combination Dosa with Barley,lentils and Herbs like Methi and Spinach, no fermentation required ,is the one I'm making more often for weekend brunches.

Recipe : Herbs Barley Lentil Dosa
Makes a dozen large dosas
Ingredients
1 cup Barley ,hulled
1/2 cup Yellow Mung dal(lentil)
1/2 cup white Urad dal(lentil)
1 inch ginger root ,peeled and chopped
1/2 cup fresh Methi(fenugreek) leaves
1 cup Spinach
1 teaspoon sea salt
2 tablespoon Canola Oil

Method
Soak barley and the lentils in water over night.
Drain all the water.Transfer in a wet grinder ,add the greens,salt and ginger.Add 1/2 cup of water and grind it smooth.Add another cup of water through the grinding process until the batter is little runny,as the pancake batter.
Heat the non stick pan on medium high. Pour one ladle of batter right in the middle. Spread by making circles. let cook for 2-3 minutes. Flip and let cook for another minute.Sprinkle some finely chopped onions and serve warm with chutney.

Brown Sesame Almond Parsley Chutney\Spread

Same with the chutneys,since Vitamix has made the job simpler,I'm on chutney spree.
Brown sesame seeds need to rinsed and toasted before grinding for best results of smoother spread\chutney .

Recipe : Almond Sesame Chutney
Makes 1 cup
Ingredients
3/4 cup Brown sesame seeds
1/4 cup almonds
1/2 cup fresh Parsley(or used cilantro or mint)
Freshly squeezed juice of 1/2 a lemon
2-4 dried red chillies(or use any kind of hot chili peppers dry or fresh)
1/2 teaspoon salt
1/4 cup cold water
Method
Using a fine mesh strainer,rinse the sesame seeds under cold running water.Drain all water.Let sit for about 30 minutes.
Heat a pan on medium.Toast the seeds until all dry and toasted,add the almonds and chillies in to the pan during last 2 minutes.
Transfer in a grinder,cover and run the machine until coarsely ground.Then add the water,greens,lemon juice and salt,and grind until smooth.Store in clean air tight container in refrigerator for up to 2 weeks.Perfect on sandwiches,burgers , dosa or with Brown rice.
The chutney is my entry for Priya's Cooking with Seeds: Sesame

Barley Brown Lentil Mushroom Stew with Harissa

Harissa,the spicy Moroccan pepper sauce, works wonders in this revitalizing soup ,with just the right amount of spice and heat.The wholesome barley, brown lentils and mushrooms ,all healing foods,makes the stew a complete meal.

Barley
Barley is a high fiber grains,which means perfect for intestinal health.Its dietary fiber also helps in lowering cholesterol,fighting diabetes and protecting against some kind of cancers.Rich in selenium eating barley can enhance the immunity. learn more ways to include barley in your diet.

Recipe Barley Brown Lentil Mushroom Stew with Harissa
Serves 2-3
Ingredients
1/2 cup pearl Barley
1/2 cup brown lentils
2 cups mushrooms,chopped
1 large onion,finely chopped
1 plum tomato,finely chopped
1 teaspoon fresh ginger,finely grated
2 cloves garlic,finely grated
2 tablespoon Harissa
1 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil

Method
Rinse the lentils and barley in cold water.
Heat the oil on medium heat in a large pot or skillet. Add the onions ,saute for 2 minutes until translucent, then add the garlic,ginger,tomatoes and harissa.Add the lentils and barley,saute for 3-4 minutes,then add 3 cups of water.Cover and simmer for 25 minutes,then add the chopped mushrooms and simmer another 15-20 minutes on low heat until lentils and barley are tender.Serve warm with some fried onions.

Health nut Challenge 2 :Healing foods - please share your creations.Check here for the rules of the event.

Rosemary Zopf(Swiss Braided Bread) With Graubünden Barley Soup

Zopf is one of many kinds of breads savored in Swiss cuisine. This specialty braided bread has interesting similarity with the Challah.Swiss love this gorgeous bread for Sunday breakfast with butter or fruit preserves nevertheless I relished it with a bowl of soup for lunch.I use fragrant Rosemary ,that makes the bread all the more charming with its unique aroma and flavor.

Recipe Whole grain Rosemary Zopf

Ingredients
2 cups Whole Wheat Flour
1 cup All-purpose flour,little more for rolling
1 tablespoon fresh rosemary,finely chopped
1 tablespoon flax seed meal(optional)
1 pack active dry yeast,about 1 1/2 teaspoon.
2 organic eggs(vegan can skip the eggs and use 1/2 cup soy milk)
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon Olive oil

I found this video very helpful for a beginner's lesson in braiding a simple 3 strand bread.
Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Whisk eggs, stir in oil and salt.Combine yeast mixture, the egg mixture in to the dough along with rosemary,knead the dough on a lightly floured surface until soft and supple,about 2 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour.
Preheat oven to 375F
Braid and Bake
Here is a video of 3 braid challah,very helpful indeed.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour.
Brush loaf with little oil and sprinkle little more rosemary. Bake until golden brown,about 35-40 minutes.Cool on rack and slice,serve with soups or stews.


Recipe Barley Soup

This flavorful soup is from Graubünden in Switzerland ,laden with fresh vegetables and barley,and makes a superb accompaniment with the zopf.This is a low cal version of a typical swiss soup which are usually rich with dairy like cheese or cream.Add 2 tablespoon of heavy cream towards the end of the cooking process, if desired.
Ingredients
1/2 cup Barley
6-8 button mushrooms
1 medium potato,peeled and chopped
1 medium carrot,finely chopped
1 cup cabbage,finely chopped
1 medium onion or leek,finely chopped
2 cloves garlic,finely chopped
1 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary,chopped
1 teaspoon salt
1 tablespoon Olive oil

Method
Rinse and soak barley for an hour.Drain.
Saute onions in medium hot oil until lightly brown,add the garlic,after a minute,add pepper,the vegetables,rosemary and barley.Cover and cook on medium-low heat for an hour until barley is cooked through.Garnish with some more fresh rosemary,serve warm with any hearty bread.

The Swiss specialty bread and soup are my entry for AWED:Swiss,hosted this month by Curry Leaf

Kale-Barley Soup

I'm on leafy green spree these days,cooking with different greens, besides the green I consider usual ,the spinach.After cooking with bitter mustard greens ,kale's taste was mild ,almost like spinach only richer in fiber.Nutrition-Wise Kale is little more rich in Calcium,iron and Vitamins.Its impressive list of health benefits is reason enough to eat them very often.Equally applaud able are benefits of barley.The digestive goodness of barley is also mentioned in Prophetic Medicine.
With warming spices ,Kale-Barley soup makes a nourishing meal in itself that's ready in under 30 minutes.

Ingredients
1 cup Barley,hulled
2 cups kale,rinsed and chopped
3 cups vegetable stock or water
1 tablespoon Extra virgin Olive oil
1 medium Onion,peeled and chopped
1 medium ripe tomato,chopped
2 cloves garlic,peeled and chopped
1 teaspoon cumin(zeera powder)
1/2 teaspoon chili powder or freshly ground black pepper
Pinch of turmeric
1/2 teaspoon salt

Method
Saute onions in a skillet until translucent,add the garlic after a minute,add the spices;saute another minute until aromatic.Now add tomatoes,cook until soft about 5-6 minutes then mix in the stock.Bring to a boil,add the barley ,salt and Kale;cover and cook 15-20 minutes until barley is soft and cooked through.Serve warm.

This leafy green soup is off to Lisa's No croutons required food event,hosted this month
Jacqueline@TinnedTomatoes

Update:

Kale Barley is the chosen winning recipe of June 2009 No Croutons required.Thanks to ,all those who picked my recipe,Jacqueline and Lisa for the event :D

Chicken Barley Vegetable Salad

What you'll need is
1 cup pearl barley
1 chicken Breast cut in 4 big slices
2 cloves garlic, sliced thin
1 carrot, cut into rounds
1/2 cup corn
1 tablespoon Fresh Lime juice
2 tablespoon cup olive oil
1/4 cup Mint or Cilantro Chopped

Bake the Chicken
Preheat oven to 400f
Cut chicken breast in to 3 pieces and marinate in salt and spices of your choice for 10minutes. I added a teaspoon Shan chicken tikka masala. Transfer the chicken in to a baking dish and baked for 15minutes. After baking let cool for few minutes then cut the chicken pieces in to cubes and set aside.

Cook the barley
Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring 3 cups of water to a boil with sliced ginger and salt. Add toasted barley and cook until tender about 30 minutes. Drain and set aside

Saute Vegetables
Heat EVOO in a pan and add sliced garlic. After few seconds when garlic is lightly brown add the vegetables and saute for a minute. Cover and cook for few minutes until vegetables are tender.
Mix
Toss the barley with the vegetable mixture and baked chicken. Garnish with Mint or cilantro or parsley.serve with orange slices

Vegetable Barley Soup

Vegetable Barley Soup
Do you know about nutritive benefits of barley? If not, you'll be amazed to know that barley has high levels of dietary fiber and selenium (a type of antioxidants). Learn more from this page of WHFOODS
Ingredients you'll need are
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 zucchini, chopped
1/2 cup peas
1 onion, chopped
2 cloves garlic
1 inch ginger root
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon turmeric
1/4 teaspoon chilly powder(or more to make it spicier)
1/2 teaspoon cumin powder

To make this hearty Soup
Prepare the vegetable broth by boiling 3 cups of water in a pot with half of the chopped vegetables celery,zucchini,onion and carrots along with chopped ginger and garlic. Simmer for an hour on low flame. Drain in big bowl and keep aside.
Add EVOO in the pot and 1/2 chopped onions. Saute for a minute and add the spices (chilly ,turmeric and pepper). Add the prepared broth , chopped vegetables and barley . let simmer for about 30 minutes until barley is tender. Serve hot .

Nourishing Barley Water

Nourishing Barley Water
This easy to make recipe is incredibly nourishing. Helps in cleansing kidney while preventing gall stones and reducing cholesterol.
Ingredients you'll need are:
1 cup barley
3 cups water
1/2 a lemon
1 cinnamon stick
pinch of sea salt
1 inch ginger root sliced
2 tablespoon pure honey

To make Barley water
Boil barley with water ,sliced ginger,lemon juice and cinnamon stick in a saucepan. Simmer for 30minutes before straining it. Mix in some honey and cool before serving.