Barley Casserole

• 4-5 tablespoons butter
• 1 large onion, chopped
• 1/2 pound mushrooms, cleaned and sliced
• 1 cup pearl barley
• Salt
• Pepper
• 2 cups beef or chicken broth

1. Melt the butter and sauté the onions and mushrooms until soft. Add the barley and brown it lightly. Pour into a buttered casserole. Before you pour the broth over the barley, taste the broth for seasoning. If it has enough, the casserole will need not additional salt or pepper.

2. Pour 1 cup of broth over the barley in the casserole and cover. Bake in a 350° oven for 25 to 30 minutes and then uncover and add the second cup of broth. Cover and continue cooking until the liquid is absorbed and the barley is done (i.e. soft and a little chewy), about another 30 minutes.

- serves 4 -

Adapted from The James Beard Cookbook by James Beard.

Orange Syrup

• 1 cup sugar
• 2 teaspoons grated orange rind
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 1 tablespoon corn syrup
• 1/2 teaspoon vanilla extract
• 2 tablespoons orange liqueur (optional)

Combine first 6 ingredients and, if desired, orange liqueur in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 5 minutes or until sugar dissolves.

Top fat-free yogurt with orange segments and Mixed Fruit Granola; drizzle with syrup.

From Southern Living

Gingerbread Waffles

• 3/4 cups all-purpose flour
• 3/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoons ground cinnamon
• 1 teaspoons ground ginger
• 1/4 teaspoon freshly grated nutmeg, eyeball it
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup packed dark brown sugar
• 1/2 cup canned pumpkin puree
• 2 tablespoons applesauce
• 2/3 cups milk
• 2 tablespoons melted butter, plus some to butter the iron
• Syrup, whipped cream or fresh fruits for topping, to pass at table

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 3 waffles. Serve with toppings of choice.

Adapted from Rachael Ray

Harvest Grain & Nut Pancakes

• 1/2 cup Quaker Oats
• 1/2 cup whole wheat flour
• 1 1/4 teaspoons baking soda
• 5/8 teaspoon baking powder
• 1/3 teaspoon salt
• 1 cup buttermilk
• 7 1/2 teaspoons vegetable oil
• 5/8 egg
• 7 1/2 teaspoons sugar
• 5 2/3 teaspoons finely chopped blanched almonds
• 5 2/3 teaspoons chopped walnuts

1. Grind the oats in a blender or food processor until fine, like flour.

2. Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.

3. In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.

4. Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.

5. Lightly oil a skillet or griddle, and preheat it to medium heat.

6. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Copycat IHOP via RecipeZaar

Pineapple Pork Tenderlon

• 3 pound pork tenderloin
• 2 tablespoons brown sugar
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 tablespoons cornstarch
• 2 cloves garlic, chopped
• 1 orange bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 tablespoons gluten free soy sauce
• 1/2 cup apple juice
• 16 ounces canned pineapple

Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour the contents of the bag into the Crock Pot. Add the garlic and peppers. Pour in the soy sauce, apple juice, and pineapple. (The key with softer veggies like peppers are to put them on top of the meat so they aren't simmering in liquid all day, or add later on in the process.)

Cover and cook on low for 7-9 hours, or on high for 4-6. Serve with rice.

adapted from A Year of Slow Cooking

Adzuki Bean Hummus

• 1.5 cups cooked adzuki beans
• 2 cloves garlic
• 1/3 cup sun-dried tomatoes
• 1 tbsp olive oil
• Sea salt and pepper to taste
• Tamari or almond butter

Place all ingredients in a food processor and process until desired consistency. Use as a dip for crudite like carrots.

from I Like Granola

Spicy Azuki Bean and Brown Rice Salad

• 3/4 cup dried azuki beans
• 3/4 cup brown rice
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons tamari sauce
• juice of 1/2 lemon
• 1-inch piece fresh ginger, minced
• 2 garlic cloves, minced
• 2 hot green chilies, seeded and minced
• 1/4 teaspoon cayenne
• 3 green onions, green and white parts sliced
• 1 carrot, finely sliced
• 3 radishes, finely sliced
• 1 tablespoon white sesame seeds

Rinse the beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the brown rice under cold running water and soak overnight in 1 1/2 cups cold water in a small saucepan.

Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the beans are tender but firm. Drain and set aside to cool.

Meanwhile, bring the rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool.

Combine the oils, vinegar, tamari sauce, lemon juice, ginger, garlic, cayenne and the white parts of the green onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing.

Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the green onions over the salad and serve.

Serves 4 to 6.

from Lisa's Kitchen