NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"The average child laughs about 400 times per day, the average adult laughs only 15 times per day. What happened to the other 385 laughs?" ~ Anonymous
Laugthter is so good for us on so many levels, that is one of the things I treasure about our Wednesday family evenings together.
RECIPE OF THE WEEK
There is something about the cold of winter that seem to cry for stick-to-your-ribs soup. I found it fascinating to learn that chicken barley soup was a favorite of ancient Roman soliders… easy to make, flavorful and filling. I found the basic recipe at BellaOnline.com.
ITALIAN CHICKEN BARLEY SOUP
- 6 cups chicken broth
- 28 ounce can whole tomates
- 14.5 ounce can petite diced tomatoes
- 1 medium onion, chopped
- 5 cloves garlic, minced (~2 1/2 teaspoons)
- 1 1/2 tablespoons fresh oregano (1 1/2 teaspoons dried)
- 3 basil leaves, chopped (1 1/2 teaspoons dried)
- 1/2 teaspoon red pepper flakes
- 2 1/2-3 pound cut up chicken pieces
- 3/4 cup barley
- 1 1/2 cup dry white wine
- Salt & pepper to taste
- Parmesan cheese for garnish
In a large pot crush the whole tomatoes by hand. Mix in all other ingredients and bring to a boil. Lower the heat and simmer, covered, about 1 hour.
Remove the chicken and allow to cool so that you can handle the chicken pieces, then remove meat from bones and break/shred into pieces with your fingers. Add meat to pot.
Either simmer for about another 30-45 minutes or transfer to crock pot and cook on low 3-4 hours until ready to serve. Garnish individual bowls with freshly grated or shredded Parmesan cheese.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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