TRY Quinoa & Pot Barley Easy Recipe ???? Rice Substitute Side Dish
HEY YOUTUBE!! Today's recipe, we're making STICKY BBQ OVEN BAKED CHICKEN. Paired with my delicious POT BARLEY & QUINOA WITH VEGGIES that complements any dish!! And a side of SAGE & BUTTER RED CABBAGE & BATTERED then FRIED EGGPLANTS . Yum!! SO Simple!! Make this next time you have friends or family over or on a Sunday night when you're not sure what to make!
Happy eating! ????????
TRY ME RECIPE
POT BARLEY & QUINOA WITH VEGGIES:
ALWAYS WASH GRAINS BEFORE COOKING ????????????
-2 CUPS OF POT BARLEY, WASHED
-1 CUP OF QUINOA, WASHED
-1 TBSP OF OLIVE OIL
-1 ONION
-SALT TO TASTE
-BLACK PEPPER TO TASTE
-CELERY (DESIRED AMOUNT)
-1/2 A GREEN PEPPER, CHOPPED
-CHOPPED PARSLEY (DESIRED AMOUNT)
-CARROTS, CHOPPED (DESIRED AMOUNT)
-APPROX 2CUPS OF WATER OR AN INCH ABOVE
SUBSTITUTIONS:
-can be all quinoa, or all pot barley (water quantity will change)
-can put veggies without frying
-add whatever seasonings you have and whatever veggies you choose
I want to make it a tradition to switch out any ingredients that you might not have. I love to look up recipes and I almost never have the same ingredients as the recipe that I'm looking at lol so long story short I want to make it that you can use the same steps in the recipe with a simple swap out of the ingredients and still get to cook with what you do have in your kitchen!
Tell me how your substitutions came out!
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Day 4 of Challenge and Big Ole' Ulta Haul (Plus a Barley & Bean Soup Recipe
So 4 Days down and only 26 to go! Woohoo! As promised, recipe for soup and my roasted broccoli below:
Hearty Bean and Barley Soup:
7 Cups Chicken Broth (Substitute Vege broth if you are vegetarian/vegan)
1/4 tsp crushed red pepper
6 cloves crushed garlic
2 Rosemary Sprigs
19 oz can dark red kidney beans, rinsed
2 tsp olive oil
1 cup chopped onion
1 cup finely chopped carrot
1/4 cup chopped celery
14.5 oz can diced tomatoes, undrained
1 cup uncooked quick cooking barley
10 cups torn spinach
1/4 tsp freshly ground black pepper
1/2 cup grated fresh Asiaga cheese
1. Bring first 4 ingredients to a boil in a dutch oven; reduce heat to medium-low and cook 15 minutes. Drain into a large bowl; discard solids.
2. Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans.
3. Heat oil in pan over medium heat. Add onions, carrot, and celery. Cook 4 minutes.
4. Add broth mixture, mashed beans, whole beans, tomatoes and barley; bring to a boil. Reduce heat and simmer 15 minutes.
5. Stir in spinach and black pepper. Cook 5 minutes or until or until barley is tender.
6. Sprinkle each serving with cheese.
Roasted Broccoli
1.Cut the florets off of 1 head of broccoli and place in large (gallon size) ziplock bag
2. Drizzle with olive oil (about 1 tbsp? I just use what looks good)
3. Shake Shake Shake (the broccoli of course, your bootie if you so desire)
4. Spread on baking sheet and bake at 350 for 25 minutes (longer if you like them crispier, I personally prefer the edges a little burnt)
Products mentioned in this video:
CK One Pure Color Lipstick in Rave
Maybelline Baby Lips in Pink Shock
Maybelline Dr. Rescue Medicated Balm in Just Peachy (I think I said Peach Parfait in the video. That was wrong, very wrong)
Maybelline Eye Studio Color Tattoo Eye Shadow in Bad to the Bronze
Maybelline Eye Studio Color Tattoo Eye Shadow in Bold Gold
Pacifica Hand Cream in Tuscan Blood Orange
Pacifica Hand Cream in Indian Coconut Nectar
The Body Shop Mango Body Care 3 Piece Gift Set in Mango
You still have 3 days to sign up for the 30 Day Challenge! Original Video Here!
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Black Bean Barley Salad
Black Bean Barley Salad is easy to make and so delicious—you'll want to make a meal of out it. A healthy option, this salad can be made any time of year.
Charlie Hibbert's Chicken, Barley & Morels
Roast chicken is always a crowdpleaser, but here it's taken up a notch thanks to the addition of a hearty barley stew, studded with luxurious morel mushrooms. You could use other dried wild mushrooms if morels are tough to track down, but they're well worth seeking out – their flavour is simply unmatched.
Charlie says: ‘Roast chicken is a simple pleasure; whenever it’s on the menu at the Ox Barn at Thyme, it becomes an immediate bestseller. Morels are a wonderful nutty, earthy mushroom. Their short season means they come at a price and often it’s easier to get hold of dried morels, which work beautifully in a sauce or stew such as this. If you can get fresh, ensure you clean them carefully with a pastry brush, as nooks in wild mushrooms harbour dirt and more. Cutting them in half is a good idea too. That said, if you manage to get hold of fresh mushrooms, it’s worth the effort. Skip the soaking step, and fry them in a pan with butter, following the instructions below after that.’
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Vegetarian Barley Casserole Recipe - Healthy Vegetarian Recipes On Video
Recipe:
This vegetarian barley casserole recipe came about because of the lack of a stove in the hostel Phil and I are staying at in Florence, Italy. With no heat in our room, we needed something hot for dinner and although an oven takes longer it can make for some fantastic healthy vegetarian recipes. I put together this dish by starting with some barley, an onion and some gorgeous Italian tomatoes. Slow roasting the barley makes it so soft, and it absorbs the wonderful flavor of the Italian herbs and Tuscan vegetables. My special addition was a flavorful balsamic vinegar that brought everything together - you can't leave it out!
Confederate Bean Soup Recipe - Southern Queen of Vegan Cuisine 9/328
Today we will be making the Confederate Bean Soup Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
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Day 9 Recipe 9 Southern Queen of Vegan Cuisine:
We eat baked beans all the time in the south. Since moving back home with my parents, they have even made the switch from Pork and Beans to just plain Baked beans. A year ago, I think they would have considered that sacrilege.
Paula says that this recipe is for using up leftover baked beans. Which is scary to me, because I having seen southerners do some scary things to use up leftovers. Adding more cheese, half and half, bacon, deep frying, weird sandwiches; sometimes I wonder if it would be healthier just to dump it.
This recipe isn't too bad, except for the soy creamer, I just added vegetables and veggie sausage to a can of baked beans. Something we would do on a normal festive occasion around here without changing the name from Baked Beans to Confederate Bean Soup. Fancy name or not, I ate the whole pot.
Vegan Baked Beans Recipe
Ingredients:
1/2 onion, chopped (I really like onion)
1/2 green bell pepper, chopped
1 veggie sausage link, diced
1 16 ounce can of baked beans
1 cup to 1 1/2 cup soy creamer.
Directions:
Place a large pot over medium-high heat.
Add enough vegetable oil to cover the bottom.
Sauté the onions and green bell pepper until soft. Sauté sausage until browned and seared all around.
Dump in the can of beans and stir it together.
Allow the contents of the pan to get hot, then pour in soy creamer. The amount is up to you, but you want it to be saucy enough to be considered soup.
Serve with hot sauce and enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.