How To make Chuck's Barley Mushroom Winter Borscht (Vegan
1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils 1 tb Olive oil
6 c Water
2 tb Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and
Cubed (or 2 parsnips, or 2 Potatoes) 2 Carrots, sliced about 1/2"
Thick 1/2 To 3/4 pound mushrooms,
Sliced 3 Cloves garlic, minced
1/2 ts Pepper (or to taste)
2 ts Marjoram
1 t Rosemary
1/3 c Tamari
3 tb Unsalted butter (or magarine
For vegan)
Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring occasionally. ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems, peel and slice them and add them at this point. I also snagged about 1 cup of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done). Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add the butter or margarine, let sit for a few minutes, and serve. If cooking the night before, you might want to add 1 cup of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel. The butter can be omitted, but it makes for a heartier soup. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
How To make Chuck's Barley Mushroom Winter Borscht (Vegan's Videos
Bacon and lentil soup
hey beauts
another day another recipe,
this is my (and miicahs) all time fave soup. This batch serves 8 and is 245 calories per serving, its super filling and full of veggies. I serve it over cheese and with bread (this is not included within the calories)
Full recipe
170g onions
170g carrots
180g celery (if you have it )
1.2kg spuds peeled and chopped
150g split red lentils
150g bacon cooked and diced small
10ml veg oil
seasonings measure with your heart
garlic granules
onions granules
sage
rosemary
thyme
oregano
salt and pepper
Borscht! Russian Beet Stew
In this episode I cook and eat Borscht, the Russian classic beet stew for the first time.
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The Most AMAZING Beef Butternut Stew
The cold season is here and it's time for beef butternut squash soup! Perfect for a winter dinner. Cook it in the instant pot and dinner is on the table in no time.
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Beef Butternut Squash Stew
Ingredients:
1 butternut squash, peeled, seeded and cut into bite size pieces
1 ½ lbs to 2 lbs of stew beef, I used grassfed
1 can garbanzo beans, drained and rinsed
2 ½ cups chicken or beef broth, or enough to just cover the ingredients
1 can (14oz) crushed tomatoes
1 yellow onion, super fine dice
3 cloves of garlic, minced
1 tsp. Oregano leaves
1 tsp. Italian seasoning, use my recipe
½ cup green lentils
½ - 1 tsp salt
½ tsp. Dried basil
1 tsp. Worcestershire sauce
1 zucchini, chopped into bite size pieces
Olive oil
salt
Directions:
Place onions into a preheated frying pan with 1 tbsp. Of olive oil over medium heat. Saute the onion for 5 minutes or until it’s translucent. Add the garlic and stir for 1 minute.
Pour this mixture into an instant pot.
Preheat the same pan over medium high heat and add 2 tsp. of olive or avocado oil. Once the oil is hot add the beef stew meat to the pan and spread it out so every piece is touching the pan. Add a little salt and sear the meat for 1- 2 minutes and then turn the pieces over and sear again for 1 - 2 minutes.
Place the stew meat into the instant pot.
Place all the other ingredients except the zucchini into the instant pot and give it a stir. Place the lid and cook on high or stew setting for 20 minutes.
Do a quick release and then add the zucchini. Stir and cook again on high for 15 minutes. Do another quick release and serve it up! A little garlic bread would be perfect with this.
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Scotch Broth
After a long day's work chasing sheep around a field, there are few things more comforting than a hot bowl of Scotch Broth. This luscious soup contains lamb (scraggy, fatty lamb, not the lean posh stuff), root vegetables and barley. It's quite easy to make, although it does need quite a long cooking time. If you leave it a day or two before eating it, the flavour is even better.
The written / printable recipe is here:
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Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
If the winter months have you craving something warm and delicious, Martha Stewart has you covered! In this three-episode, 9-Recipe special, Martha teaches you how to create delicious stews, hearty soups, and tasty stocks. Learn how to make classics like beef stew, chicken soup, and more. Chat live with your fellow cooks during this hour-long special, only at YouTube.com/MarthaStewart!
Full Recipes:
Beef Stew -
Coq Au Vin -
Veal Stew -
Chicken Soup -
Minestrone Soup -
Spinach Cream Soup -
Chicken Stock -
Beef Stock -
Vegetable Stock -
#MarthaStewart #Cooking #Recipe #Soups #Stew #Winter
0:00 Introduction
0:17 Beef Stew
9:11 Coq au Vin
17:03 Veal Stew
24:39 Chicken Soup
31:10 Minestrone Soup
41:16 Spinach Cream Soup
48:33 Chicken Stock
1:00:27 Beef Stock
1:06:47 Vegetable Stock
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
US vs China Food Wars Season 1 Marathon | Food Wars | Insider Food
We compared all the items from the same fast food chains in the US and China to discover the big differences between the two countries. This is Food Wars season 1!
Chapters:
00:00:00 McDonald's
00:31:15 Domino's Pizza
01:01:19 KFC
01:37:48 Lay's Chips
02:14:27 Burger King
02:44:56 Subway
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