Beef Barley Soup Recipe

Article

My old-fashioned beef barley soup is loaded with tender chunks of beef, wholesome barley, and a mirepoix of vegetables making it perfect for those chilly days when your body craves a warm and comforting hearty meal.

Prep Time 15minutes mins

Cook Time 2hours hrs

Total Time 2hours hrs 15minutes mins

Course: Appetiser, SoupCuisine: American Servings: 8 Calories: 354kcal

Ingredients

• 1.5 lbs chuck roast ½-¾ inch cubes trimmed of excess fat
• 3 tablespoon olive oil
• 1 cups carrots medium dice
• 1 cup celery medium dice
• 2 cups onion medium dice
• 4 tablespoon tomato paste
• 2 tablespoon minced garlic
• 8 cups beef broth
• ½ cup red wine -optional
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh thyme finely minced or 1 teaspoon dried
• 1 bay leaf
• 1 teaspoon salt to taste
• ¼ teaspoon black pepper to taste
• 1 cup pearl barley
• 2 tablespoon Italian parsley finely minced

US Customary – Metric

Instructions

1. Add two tablespoons of olive to a large pot over medium-high heat, then add the beef chunks to the pot in a single layer. Season with salt and pepper.
2. Cook the beef for 3-4 minutes on each side, then remove the beef and juices from the pan and set them aside until needed.
3. Add another tablespoon of olive oil to the same pot the beef was cooked in over medium-high heat. Then add the carrots, celery, and onion to the pot and cook for 3-4 minutes.
4. Add the garlic and tomato paste to the cooked vegetables and mix well. Cook for 1-2 minutes.
5. Add the red wine to the pot to deglaze the pan. Remove the pot from the heat and use a large spoon to scrape all the browned bits that have stuck to the bottom of the pan.
6. Add the beef broth, Worcestershire sauce, bay leaf, and thyme to the pot along with the cooked beef.
7. Bring the mixture to a light boil, then reduce the temperature to low heat. Let the soup simmer for 1 hour, stirring occasionally.
8. *Skim any excess fat off the top of the soup.
9. Add the barley to the soup and continue to simmer the soup for another 45-60 minutes.
10. *As the soup simmers the broth will reduce and you'll need to add water to the soup towards the end of the simmer. I added another 1 ½ cups of water to the soup to get the consistency right.
11. Add the chopped parsley to the soup and stir together. Taste and reseason as needed with salt and black pepper.
12. Serve the soup with crusty bread, and enjoy.

Notes

*Add your favorite fresh or frozen vegetables along with additional beef broth to stretch the soup. Green beans, peas, and corn are some of my favorite veggies to add.

To make this soup in a slow cooker, follow the recipe as written. Cook the soup on low for 6-8 hours or on high for 3-4 hours.

To use an Instant Pot, use the sauté function to brown the beef and cook the vegetables, then cook the soup on high pressure for 25 minutes, followed by a natural pressure release.

What cut of beef should I use for beef barley soup?

I prefer using collagen-rich cuts of beef like chuck roast for this soup. The longer cooking process makes it tender and allows the flavor to build in the soup. You can also use any leftover cooked beef that you have on hand. You just won’t need to cook the soup for as long.

Should you cook barley before adding it to the soup?

The short answer is no. The pearl barley will thicken the soup as it cooks, making it a more hearty soup. If you prefer a more brothy soup, you can cook the barley prior to adding it to the soup.If you want to add it to the soup already cooked, simply boil it for 20-30 minutes.

Can I freeze this soup?

Yes, you can. Beef barley soup freezes well. Let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then warm it gently on the stovetop.

Nutrition

Calories: 354kcal | Carbohydrates: 28g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1370mg | Potassium: 761mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2998IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 4mg

Classic Minestrone Soup

Article

Prep Time 20minutes mins

Cook Time 1hour hr

Total Time 1hour hr 20minutes mins

Ingredients

• 2 tablespoons olive oil
• 1 cup onion large dice
• 1 cup carrot sliced
• 1 cup celery sliced
• 2 cloves garlic minced
• 1 ½ cup green beans cut into 1 inch pieces
• 1 ½ cup zucchini quartered and sliced
• 3 ounces tomato paste
• 6 cups chicken broth or vegetable broth
• 30 ounces diced tomatoes canned undrained
• 1 teaspoon thyme finely chopped
• ½ teaspoon dried oregano
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper
• 2 bay leaves
• 1 cup ditalini pasta uncooked
• 15 ounces kidney beans canned, drained and rinsed
• 2 cups baby kale (or chopped) or your favorite green
• fresh chopped parsley garnish -optional
• grated Romano or parmesan garnish -optional

Instructions

1. Add 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat.
2. When the oil is hot add the carrots, onions, and celery to the pan. Cook the veggies for 4-5 minutes over medium-high heat.
3. Add the green beans, zucchini, and garlic to the pan and continue to cook the vegetables for another 2-3 minutes.
4. Add the tomato paste, oregano, thyme, sea salt, black pepper, and crushed red pepper and continue cooking for another 2 minutes, mixing well.
5. Add the broth, diced tomatoes (and juice), and bay leaves to the pot and mix well.
6. Raise to high heat and bring the mixture to a boil. When the mixture has reached a boil, reduce the heat to a simmer and continue cooking for 40 – 60 minutes.
7. Add the pasta, beans, and kale to the pot and continue simmering uncovered, for 20 – 30 minutes or until the pasta is cooked al dente and the greens are tender.
8. Turn off the heat and remove the pot from the burner. Remove the bay leaves.
9. Serve the minestrone and garnish with grated Romano or Parmesan cheese, chopped Italian parsley and black pepper.

Nutrition

Calories: 281kcal | Carbohydrates: 44g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 1232mg | Potassium: 1004mg | Fiber: 9g | Sugar: 10g | Vitamin A: 7836IU | Vitamin C: 42mg | Calcium: 378mg | Iron: 9mg

Thai-ish salad with peanut dressing

Article

Salad

• ▢4 cups cabbage shredded
• ▢½ cup cucumber peeled and chopped
• Chick peas
• Red onion
• 
  
• ▢½ cup salted peanuts/Walnus
• ▢½ cup red bell pepper if you want spice use 1/4 cup hot red pepper, diced

Thai Peanut Salad Dressing

• ▢⅓ cup peanut butter use all natural peanut butter
• ▢3 tablespoons olive oil
• ▢3 tablespoons rice vinegar or regular vinegar
• ▢2 tablespoons coconut aminos tamari, or regular soy sauce
• ▢1 teaspoon granulated sugar substitute or regular sugar
• ▢1 teaspoon garlic minced
• ▢½ teaspoon ginger paste or finely minced ginger
• ▢¼ to ½ teaspoon red pepper flakes
• ▢salt and pepper to taste

INSTRUCTIONS

1. In a large bowl add cabbage, cucumber, green onions, peanuts, pepper, and chicken (if you're using it).
2. Adding all of the salad ingredients to a clear salad bowl.
3. In a small bowl mix the Thai peanut salad dressing ingredients.
4. Whisking the thai peanut dressing in a small bowl
5. Pour dressing over the salad and toss. Add salt and pepper to taste. Enjoy!

Cloud Bread Pizza - Keto

Article:

Ingredients  

• 4 large egg whites room temperature * See notes
• 1 tablespoon cornstarch or coconut flour
• 1 teaspoon Italian herbs
• 1/4 teaspoon salt to taste

FOR THE TOPPINGS

• 2 tablespoon keto pizza sauce
• 2 tablespoon shredded cheese
• 1 tablespoon olives

Instructions 

1. Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
2. In a large mixing bowl, add the egg whites. Using a hand mixer, beat the egg whites until medium peaks form. Add the cornstarch or coconut flour and continue beating, until stiff peaks form.
3. Transfer the mixture into the lined tray. Using the back of a spoon, shape it into a circular pizza shape. Place it in the oven and bake for 15-17 minutes, until golden on top.
4. Remove the crust from the oven. Top with sauce, shredded cheese, and other toppings of choice. Spray the crust with cooking spray and place back in the oven for 5-10 minutes, until the cheese has melted.
5. Remove the cloud pizza from the oven and slice and serve immediately.

Notes

• Nutritional information is for the entire pizza and toppings included. 
• TO STORE: Leftovers should be stored in the refrigerator, covered. It will keep well for up to 3 days.
• TO FREEZE: If you’d like to freeze the cooked crusts (without toppings), cover them in plastic wrap (saran wrap) several times, ensuring there are no air pockets. The plain crusts can be stored in the freezer for up to 6 months. When ready to enjoy, let it thaw to room temperature, add the toppings, then bake in the oven. If you want to freeze an already topped pizza, place the slices in a shallow container and store it in the freezer for up to 2 months. 
• REHEATING: Either heat in an air fryer or in a preheated oven until the edges are crispy. Avoid microwaving the pizza as the crusts will become soggy and lose much of its flavor. 

Skillet chicken Thighs

Video

Ingredients: (quantities are easily modifiable to serve however many are in your fam 🫶🏻)

• 1.5 lbs of chicken thighs, boneless and skinless
• salt and pepper to season
• about 1/2 cup of bone broth (start with 1/4 cup and add more as needed)

Directions:

1. Heat a skillet over medium high heat
2. While the skillet heats up, season your chicken thighs generously with salt and pepper
3. Add your chicken thighs to the dry skillet, making sure they are not crowded, and cook, undisturbed, for 10-12 minutes or until they appear almost cooked through. Its important not to move them around while cooking because you want a nice crust to form.
4. Flip the chicken and cook for another 5 minutes
5. Turn the temperature to medium low and add your chicken broth, scraping up the chicken bits as the broth deglazes the pan
6. Allow the sauce to reduce until there is only a thin glaze over the bottom of the pan, tossing the chicken in the sauce as you go

Baked Rosemary Chicken Meatballs with Tomato Orzo

Video

servings: 4

ingredients

Baked Rosemary Chicken Meatballs

• 2 oz fresh italian bread, diced
• ½ cup warm water
• 2 tbsp butter
• 1 shallot, minced
• 4 garlic cloves, minced
• 1 tsp granulated garlic
• ½ tsp red pepper flakes
• 1 ½ lbs ground chicken thigh
• ¼ cup grated parmesan cheese
• ½ cup chopped sun-dried tomatoes (in olive oil)
• 2 tbsp chopped fresh parsley
• 2 tsp chopped fresh rosemary
• ½ tsp kosher salt

Tomato Orzo

• 1 tbsp butter
• 1 tbsp sun-dried tomato olive oil (from the jar)
• 1 sprig rosemary
• 1 shallot, minced
• 4 garlic cloves, minced 
• ¼ cup tomato paste
• ¼ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup orzo
• 2 cups chicken stock
• ⅓ cup heavy cream
• 2 oz fresh spinach (approximately 2 cups)
• ¼ cup grated parmesan cheese, plus more for serving

Cook Mode

instructions

1. For the meatballs, preheat the oven to 450°F. Prepare a sheet pan with a piece of parchment paper. Place the diced bread in a large mixing bowl and pour the warm water over top. Let soak, submerged, for at least 5 minutes. 
2. Heat a 12” stainless steel skillet over medium heat. Add the butter. Once melted, add the minced shallot and garlic. Cook for a minute or so until softened. Stir in the granulated garlic and red pepper flakes. Turn off the heat. 
3. Add the ground chicken, parmesan, sun-dried tomatoes, rosemary, parsley, salt, and shallot mixture to the bowl of bread. Mix until incorporated. Form the mixture into approximately 16 (2 oz) meatballs, packing them tightly. Place them onto the prepared sheet pan. Drizzle with olive oil and bake on the top rack of the oven for 25-30 minutes, or until golden and cooked through. 
4. For the orzo, wipe out the skillet and place it back over medium heat. Add the butter and sun-dried tomato oil. Add the rosemary sprig. Let it crisp on both sides as the butter begins to brown. Transfer the rosemary to a paper towel. 
5. Add the shallots and garlic to the butter and season with a pinch of salt. Cook for about 2 minutes. Stir in the tomato paste and red pepper flakes until the paste is incorporated. Stir in the white wine and then add the orzo. Bring the wine to a simmer and cook for 2 minutes, stirring often. Add the chicken stock. Bring to a simmer again, reduce the heat to medium-low, and cook for about 6 more minutes, stirring often. 
6. Add the heavy cream, spinach, and parmesan. Let the cream simmer while the spinach wilts and parmesan melts, stirring continuously. Season with salt if needed.
7. Serve the chicken meatballs over the orzo. Garnish with the crispy rosemary leaves, more parmesan, and any extra chopped parsley.

Make the Best Martini in NYC

Article

Sidecars are sacred

At Bemelmans, you can expect a sidecar –– those miniature carafes rested in a small bowl of ice –– alongside your Martini. Caballero explains that the key purpose is to ensure every sip of your Martini is as cold as possible, but there’s also the added element of visual appeal, and, well, the excitement of having more of your drink. 

Buy a better brine

“We go through a lot of brine,” says Caballero laughing, “so it doesn’t make sense to just keep buying bottles of olives.” Instead, the team at Bemelmans relies on pre-packaged olive brine from Filthy, which offers a clean, nutty flavor without overshadowing the gin. 

 22 Gins That Every Martini Lover Should Try

How to make different styles of the Martini

Once you’ve pinned down your guest’s spirit of choice, it’s important to ask about style. Terms like “bone dry”, “dirty”, or “wet” can be a little confusing, and the exact ratios that constitute each can shift from bar to bar. At Bemelmans, 60% of Martini orders are made dirty, but guests also come in to order the classic cocktail extra-dry, wet, or “perfect.” Here's how to make other popular Martini styles, according to Caballero:

Classic or Wet Martini

Calls for 3 ½ oz gin and ½ ounce dry vermouth. Serve stirred, with a lemon twist garnish.

Dry Martini

Calls for 3 ½ ounces gin or vodka and ¼ ounce dry vermouth. Serve stirred, with lemon twist or olive garnish.

Extra-Dry Martini

Calls for 3 ½ ounce gin or vodka, and dry vermouth and out. The latter means rinsing the glass with a small portion of dry vermouth, and then discarding the vermouth. Serve stirred with a lemon twist or olive garnish.

Bone-Dry Martini

Calls for 3 ½ ounces gin or vodka, no vermouth. Serve stirred, with a lemon twist or olive garnish.

Dirty Martini

Calls for 3 ½ ounces gin or vodka, ½ ounce dry vermouth, and ½ ounce olive brine. Serve stirred, garnished with olives.

Extra-Dirty Martini

Calls for 3 ½ ounces gin or vodka, ½ ounce dry vermouth, and 1 ounce olive brine. Serve stirred, garnished with olives.

50/50 Martini

Calls for 1 ¾ ounce gin, 1 ¾ ounce dry vermouth, and 2 dashes orange bitters. Serve stirred, garnished with a lemon twist.

Perfect Martini

Calls for 2 ounces gin, 1 ounce dry vermouth, 1 ounce sweet vermouth, ½ ounce Luxardo maraschino liqueur, and 2 dashes Angostura Bitters. Serve with a lemon twist.

Lyonnaise Potatoes

Cook 45 mins

Total 45 mins

Serves 4 servings

Ingredients

• 1 1/2 pounds (680g) Yukon Gold potatoes (about 4 medium potatoes), peeled and cut into 1/4-inch-thick rounds
• 2 tablespoons (18g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight 
• 2 tablespoons (30ml) distilled white vinegar
• 5 tablespoons (75g) melted homemade or store-bought clarified butter, divided
• 1 large sweet onion (8 ounces; 225g), thinly sliced
• Freshly ground black pepper
• Finely chopped flat-leaf parsley leaves and tender stems, for garnish

Directions

1. In a large pot, cover potatoes with 1 inch cold water (about 2 quarts; 1.9L). Add salt and vinegar. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are barely tender, offering some resistance when poked with a paring knife, about 4 minutes. Drain potatoes; set aside.
2. Meanwhile, in a 12-inch cast iron skillet, nonstick skillet, or stainless-steel sauté pan or skillet, heat 1 tablespoon (15g) clarified butter over medium-high heat until shimmering. Add onion, season lightly with salt, and cook, stirring occasionally, until lightly browned and softened, about 10 minutes. Add 1 tablespoon (15ml) water and scrape up browned bits on bottom of skillet. Transfer onions to a medium heatproof bowl and set aside.
3. Add 2 tablespoons (30g) clarified butter to now-empty skillet and heat over medium-high heat until shimmering. Add half of the drained potatoes in a single even layer and cook, without moving, until golden brown on bottom, about 3 minutes, adjusting heat as needed if at risk of scorching. Using an offset or thin metal spatula, flip potatoes and continue to cook until completely tender, offering little to no resistance when poked with a paring knife, and golden brown on second side, about 3 minutes. Transfer potatoes to bowl with onions and set aside.
4. Add remaining 2 tablespoons (30g) clarified butter to now-empty skillet and repeat with remaining potatoes.
5. Return reserved potatoes and onions to skillet, toss to combine, and cook until heated through, about 1 minute. Season with salt and pepper to taste.
6. Transfer pommes lyonnaise to a serving bowl, sprinkle with parsley, and serve immediately.

Special Equipment

• 12-inch stainless-steel skillet or straight-sided sauté pan, nonstick skillet, or cast iron skillet

Make-Ahead and Storage

• Pommes lyonnaise can be refrigerated in an airtight container for up to 3 days. Reheat gently in a microwave before serving.

Spicy One-pot Chicken and Rice

Video

Recipe

Ingredients 

CHICKEN MARINADE: 

• 6 pieces of Chicken Thigh (bone-in, skin on) 
• 0.5 tablespoon oregano 
• 0.25 tablespoon paprika 
• 0.25 tablespoon chili powder 
• 2 tablespoons soy sauce
• 2.5 tablespoons oyster sauce 
• 0.5 tablespoon garlic powder 
• 3 tablespoons olive oil 
• Salt and pepper 

RICE 

• 1 large onion, chopped 
• 2 large tomatoes, chopped 
• 1 tablespoon soy sauce 
• 1 tablespoon garlic, minced 
• 2 tablespoon ketchup 
• 3 tablespoons tomato sauce 
• 1.5 cups uncooked white basmati rice
• 2.5 cups of Chicken Stock or Water

Chili crunch 🌶️

Video

Ingredients:

• 1 cup avocado oil
• 1/2 cup garlic cloves, peeled and thinly sliced
• 3 shallots, thinly sliced
• 1/2 inch piece of ginger, grated
• 1 tsp sugar (optional, I use coconut sugar)
• 1/2 tsp salt
• 1/4 cup crushed red pepper flakes
• 2 tbsp sesame seeds

Preparation:

STEP 1.

Add oil, shallots and garlic to a pot and bring up to a low simmer. Simmer for 15-20 minutes until the garlic is golden brown and crispy. Turn off the heat.

STEP 2.

Stir in the remainder of the ingredients and transfer to a glass storage container. Use or store in the fridge.

Crispy low carb chicken parm

Video

Almond Parmesan Breading:

• 2 cups almond flour
• 3-4 pounds chicken breast sliced thinly
• 2 cup grated parmesan cheese
• 1 tbsp garlic powder
• 2 tbsp oregano dried
• 1 tbsp basil dried
• 1 tsp black pepper
• 1 tsp salt
• 1 cup tomato sauce

Wet Mixture:

1. 2 eggs
2. 1/2 tsp salt
3. 1/2 tsp black pepper

Toppings:

Low carb tomato sauce

Mozzarella cheese

Instructions:

1. Preheat the oven to 400 F/ 204 C.
2. Cut the chicken breast into thin slices.
3. In a medium size bowl, combine almond flour, grated parmesan cheese, garlic powder, dried oregano, dried basil, black pepper, and salt. Mix it up until it’s all combined.
4. In a small bowl, whisk up 2 large eggs, salt, and black pepper.
5. Prepare a large non-stick skillet with frying oil on medium-low heat.
6. Dip the chicken breast in the egg mixture and then coat it in the almond flour mixture. Once the chicken is fully covered repeat the process (chicken should be carefully coated twice with egg and almond flour mixture). Then, place it in the skillet for about 10 minutes (depending on the thickness, approximately 5 minutes on each side). If thicker chicken cuts, cook on low for longer time.
7. Once removed from the skillet the chicken will be placed in a baking pan. Spread 2 tbsp of tomato sauce on top of each chicken. Then add mozzarella on top before placing them in the oven.
8. Bake for 15 minutes on the preheated oven. Garnish with freshly chopped parsley and parmesan cheese. Enjoy!

2-Ingredient Spinach Wrap Tortillas

https://www.instagram.com/reel/CwkmxJWqMIc/?igshid=ODk2MDJkZDc2Zg%3D%3D

• 
  

  2 cup spinach

• 4 eggs (can also use egg whites)

• Seasonings of choice 

  
  

• In a blender, add your spinach,eggs and blend. You want to make sure these ingredients blend fully. 

1. Using a large pan, spray avocado oil so nothing sticks. Cook your wraps like crepes, for 2-3 minutes on each side. 

2. Once cooked, let it cool and then you can assemble your wrap!

3. Add your deli meat of choice along with some veggies and condiments and you’re set! 

The Smoke Also Rises - Cocktail

    

INGREDIENTS

Serving: 1

• 2 ounces white rum
• 1/2 ounce grapefruit juice
• 1/2 ounce lime juice
• 1/2 ounce amaro, preferably Cappelletti Sfumato Rabarbaro Amaro
• 1/4 ounce maraschino liqueur
• 1/4 ounce simple syrup
• Garnish: lime wheel

DIRECTIONS

1. Combine all ingredients in a mixing tin and shake with ice.
2. Strain into a chilled cocktail glass.
3. Garnish with a lime wheel.