Food recipes
Warm Barley Salad
Warm Barley Salad Ingredients: soup, beef broth or bouillon canned, ready-to-serve barley, hulled onions, raw peppers, sweet, green, raw spices, garlic powder spices, coriander seed parsley, fresh mustard, prepared, y...
Warm Barley Salad
Ingredients:
soup, beef broth or bouillon canned, ready-to-serve
barley, hulled
onions, raw
peppers, sweet, green, raw
spices, garlic powder
spices, coriander seed
parsley, fresh
mustard, prepared, yellow
salt, table
spices, pepper, black
cheese, parmesan, hard
beef, grass-fed, ground, raw
vinegar, red wine
marketside, balsamic vinaigrette dressing,
Directions:
1.
Bring beef broth to boil, add barley, reduce to a simmer, cook 35 minutes
2.
Pour barley into a bowl (its okay if it still has a little bit of liquid on it).
3.
Add onion, pepper, garlic, cilantro, parsley, mustard, salt and pepper.
4.
Stir in cheese.
5.
Stir in beef strips
6.
Make dressing by mixing the red wine vinegar with the balsamic vinaigrette.
7.
Pour the dressing onto the salad and stir to combine.
8.
Refrigerate overnight.
You can then reheat when ready to serve otherwise, serve promptly.
Nutritional information per serving (based on my ingredients): Calories: 228 Fat: 6 Cholesterol: 360 Sodium: 477 Carbohydrates: 29 Fiber: 4 Protein: 19
*I like to use John Soules Angus Beef Fajita Strips, they are precooked and come in a bag.
I usually get them at Wal-Mart, but feel free to cook your own!
**My favorite brand is Maple Groves Farms Fat Free Balsamic Vinaigrette, it works great on salads, as a marinade and in all kinds of sauces
Ingredients:
soup, beef broth or bouillon canned, ready-to-serve
barley, hulled
onions, raw
peppers, sweet, green, raw
spices, garlic powder
spices, coriander seed
parsley, fresh
mustard, prepared, yellow
salt, table
spices, pepper, black
cheese, parmesan, hard
beef, grass-fed, ground, raw
vinegar, red wine
marketside, balsamic vinaigrette dressing,
Directions:
1.
Bring beef broth to boil, add barley, reduce to a simmer, cook 35 minutes
2.
Pour barley into a bowl (its okay if it still has a little bit of liquid on it).
3.
Add onion, pepper, garlic, cilantro, parsley, mustard, salt and pepper.
4.
Stir in cheese.
5.
Stir in beef strips
6.
Make dressing by mixing the red wine vinegar with the balsamic vinaigrette.
7.
Pour the dressing onto the salad and stir to combine.
8.
Refrigerate overnight.
You can then reheat when ready to serve otherwise, serve promptly.
Nutritional information per serving (based on my ingredients): Calories: 228 Fat: 6 Cholesterol: 360 Sodium: 477 Carbohydrates: 29 Fiber: 4 Protein: 19
*I like to use John Soules Angus Beef Fajita Strips, they are precooked and come in a bag.
I usually get them at Wal-Mart, but feel free to cook your own!
**My favorite brand is Maple Groves Farms Fat Free Balsamic Vinaigrette, it works great on salads, as a marinade and in all kinds of sauces