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| barley recipes?? | |
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| Tweet Topic Started: Oct 23 2008, 11:53 AM (374 Views) | |
| hallie_ari_mom | Oct 23 2008, 11:53 AM Post #1 |
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Rebbetzin
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Got any? |
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| npl | Oct 23 2008, 11:56 AM Post #2 |
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Bala Buste
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Saute 1 onion in olive oil until translucent. Add barley (whatever the package says for 4 people) and stir for a minute or two to. Add one large can of crushed tomatoes or tomato sauce. Fill can again with water and add to pot. Simmer, covered, gently till all the liquid is absorbed. Can be finished in the oven in a covered dish. Optional additions - celery, mushrooms, garlic. If using plain crushed tomatoes instead of seasoned, add preferred seasonings and some brown sugar (couple of tsps to take off the acidity). I like it just as much cold! |
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| hallie_ari_mom | Oct 23 2008, 03:48 PM Post #3 |
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Rebbetzin
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thanks! Any more? Does anyone have a beverage recipe? I love malteds, but am wondering if this can be made from scratch. |
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| ElTam | Oct 23 2008, 05:35 PM Post #4 |
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queen
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I do. Will try to get a moment to post it later. It's also a barley nut bake and there are rarely any leftovers. |
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| hallie_ari_mom | Oct 23 2008, 05:44 PM Post #5 |
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Rebbetzin
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I can't wait! :) |
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| ScrappingMom | Oct 24 2008, 02:05 PM Post #6 |
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Jewish Housewife
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What about osso buco? KBD has an easy version. |
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| realeez | Oct 24 2008, 02:05 PM Post #7 |
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Brain Freeze
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SM, did you ever make that? I always meant to since it looks good... |
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| hallie_ari_mom | Oct 24 2008, 02:56 PM Post #8 |
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Rebbetzin
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I never heard of it. What is it? |
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| ScrappingMom | Oct 24 2008, 04:22 PM Post #9 |
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Jewish Housewife
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I made it once, but I didn't do the lemon peel thing on top. It wasn't bad. Barbie, it's cooked barley and chicken. If you want the recipe, I'll type it up for you Motzei Shabbos. |
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| hallie_ari_mom | Oct 25 2008, 02:20 PM Post #10 |
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Rebbetzin
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Please! |
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| ebpeuka | Oct 25 2008, 04:18 PM Post #11 |
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aishes chayil
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Osso buco is supposed to be made with veal shanks, and barley doesn't feature in the recipe at all. How did it turn into chicken and barley? |
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| ScrappingMom | Oct 25 2008, 08:23 PM Post #12 |
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Jewish Housewife
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I've seen turkey osso buco. This is a chicken version. Osso buco is usually served with risotto. Susie Fishbein decided to use barley instead. Creative license? :) |
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| ICan | Oct 25 2008, 08:37 PM Post #13 |
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Where am I?
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I've made it and really like the barley as a side dish. I often make the barley without the chicken. |
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| zuncompany | Oct 25 2008, 08:41 PM Post #14 |
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Administrator
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We liked it when I made it but it was not osso buco. |
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| ScrappingMom | Oct 25 2008, 08:45 PM Post #15 |
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Jewish Housewife
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Here you go, Barbie. Chicken Osso Buco with Orange-Lemon Gremolata from KBD Entertains Chicken Osso Buco: 4 tbsp flour 4 bone-in chicken breasts with skin 4 bone-in chicken thighs with skin 4 bone-in chicken legs with skin 2 tbsp olive oil 1 medium onion, minced 2 cloves garlic, minced 3/4 cup dry white wine 1/2 cup pearl barley 1 can (14.5 oz) whole tomatoes, chopped with their juices 3/4 cup chicken broth zest and juice of 1 orange 1 1/4 tsp salt 1/2 tsp dried sage 1/2 tsp dried rosemary Orange-Lemon Gremolata: (I omitted this) 2 cloves garlic, whole, peeled 1/4 cup chopped parsley zest of 1/2 orange zest of 1/2 lemon Preheat oven to 350 degrees. Place flour into large ziplock bag. Add the chicken pieces a few at a time, shaking to coat. Heat oil in Dutch oven or large ovenproof pot on medium heat. Add the chicken and brown on both sides, about 6 minutes per side. Transfer chicken to a plate. Lower the flame and add the onions and garlic to the pot; cook for 5-7 minutes, until onions are soft. Raise the heat back to medium. Add the wine. Cook until slightly reduced, scraping up the browned bits from the pan. Add the barley, tomatoes and their juices, broth, zest and juice of the orange, salt, sage and rosemary. Bring to a boil. Add the chicken, cover and transfer to the oven. Bake 1 1/2 hours. While chicken is cooking, prepare the gremolata. In a small pan of boiling water, place 2 cloves garlic. Boil for 2 minutes. Drain and finely chop. Place into a small bowl. Mix with parsley and zests. Sprinkle over the chicken right before serving. |
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