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Barley and Almond Stuffed Squash

Barley and Almond Stuffed Squash

Ingredients

1 med Acorn squash or other winter squash of a similar size 1/3 cup Almonds chopped 1 tbl Olive oil 1 1/2 cup Onions chopped 1/2 tsp Thyme 1 cup barley cooked 1 tbl Tamari soy sauce	Advertisements

Preparation
  * Cut the squash in half lengthwise. Discard the seeds and membrane and place the squash cut-side down on a lightly oiled baking dish. Bake at 350 degrees until the squash is still firm, but tender enough to easily scoop out with a spoon, about 45 minutes.
* After the squash has been baking about 25 minutes, place the chopped almonds in a pie tin or another small ovenproof container and bake until they turna toasty light brown (10-15 minutes). Check boththe almonds and the sqash occasionally so you will know when they are done.
* Heat the olive oil in a large skillet. Add the onions and the thyme.
* Saute over low heat until the onions are well done. Add the cooked barley, tamari, and toasted almonds to the sauteed onions.
* Using a small spoon, scoop bite-sized chunks out of the cooked squash, leaving enough flesh around the shell so that it stays strong enough to hold its shape. Add the scooped out squash to the barley mixture. Mix well. Fill the empty squash shells with this mixture, mounding it as high as possible.
* Place the stuffed squash in a baking dish. Cover with aluminum foil and bake at 350 degrees for about 20 minutes.

Vegetable Chowder
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Vegetable Soup
* Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme, and bay leaf in a large soup pot and bring to a boil. Reduce heat, cover, and simmer for about 1 hour or until barley is tender. Add sliced carrots, celery, zucchini, and chopped onion and cook until tender. Add (Upload by user)

Peppers and Potatoes
* Saute peppers & onions in oil in large skillet until crisp tender, about 5 minutes. Add potatoes;, saute until browned, 5-8 minutes. Add barley to skillet; cook over medium heat until hot through, 3-4 minutes. Stir in cilantro & cumin. Season to taste with salt & pepper. * Makes 4 servi (Upload by user)

Sun-Dried Tomatoes and Scallions
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Potato Salad
* * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. * Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the (Upload by user)

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Combine the meat, bread crumbs, barbecue sauce, egg and salt, blending well. Pat the meat mixture into a 14 X 8-inch rectangle on foil or waxed paper. Combine the cheddar cheese, bread crumbs, green pepper and water and pat the cheese mixture over the meat mixture. Roll up roll fashion, starting (Upload by user)

Cheddar Mashed Potatoes
# 1. Bring potatoes, garlic, 1/2 teaspoon salt and water to boil in medium saucepan. Reduce heat and cook 8 to 10 minutes until fork-tender. # 2. Drain potatoes and garlic and return to pan; reduce heat to medium and add milk, remaining 1/2 teaspoon salt and pepper. Mash with potato masher (Upload by user)
TAG: potatoes, cheese, reduce, cheddar, mashed, ,

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Cheddar Mushroom Open-Face Sandwich
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TAG: sandwich, cheddar, ,

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TAG: potato, ,

Creamed spinach
Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without colloring the flour. Whisk in 1 cup of hot mi (Upload by user)
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