Wednesday, February 22, 2012

Butternut Squash with Barley

This is a new twist on pearled barley-instead of risotto-for a healthier dish.

Roasted butternut squash adds a great flavor along with the cheese. I use the squash all year long since it is always available,

This recipe has been tested by Country living~ and me!

3 T. of olive oil
2 1/2 cups of chopped butternut squash
5 1/2 cups of low-sodium chicken broth or vegetable broth
1 small head of garlic, finely chopped
1 t. of fresh thyme-plus a little more for the garnish
1t. of fresh lemon zest-I used dried
salt and pepper to taste
1/2 cup of chopped onion
3/4 cup of freshly grated Parmigiano-Reggiano
1 1/2 cups of pearled barley

Heat the oven to 400 degrees. You will need to toss the squash with 1 to 2 T. of the oil. I put everything into a large ziplock and shake it-with the salt and pepper, too. Spread the squash on a lined baking tray with parchment paper and roast until tender. About 20-25 minutes.Give it a stir once in a while...

In a large saucepan, add the remaining olive oil and saute the onion until softened. Add the garlic.  Add the broth, simmer and reduce heat. Add the barley and cook, stirring for two minutes. Add the thyme and lemon zest. Simmer until all the liquid is absorbed and the barley is tender and al dente, about  thirty minutes. Remove from the heat and stir in the cheese. Gently fold in the squash and garnish with the extra thyme. Add salt to your liking.

Thursday, February 16, 2012

Feast for your eyes~fresh seafood!

Located in the Melrose Building very close to downtown Seattle, you will find the fifth generation of Taylor Shellfish Farms.This is the place to taste and buy fresh seafood along with a  a dynamic selection of shrimp, live crabs, clams, culinary cookbooks and even selected wines to enhance your shellfish experience. 

Taylor Shellfish Farms specializes in shipping live shellfish. Their phone number is:           206-501-4321

This is a bowl of Taylor Farms famous house-made geoduck chowder, supplied by Xinh Dwelley Oyster House of Sheldon, available daily along with clam chowder and fresh oysters. Makes a great lunch and takes no time at all to enjoy as you dine at your cozy little table and watch all that is cooking and being prepared from the open kitchen.

Oysters for two!

Taylor Shellfish at Melrose is located at 1521 Melrose Ave.,  Seattle ,WA

Monday, February 06, 2012

Peach-Carrot Muffins,a peach of a muffin!

Recipe makes 6 large muffins.

Fresh peaches give the muffins that added moisture and soft texture.

Muffin Recipe

Heat oven to 350. Grease and lightly flour muffin tin.
2 1/2 cups of flour, 1 cup of sugar, 1/2 cup of whole milk,  2 eggs, 2/3 cup of canola oil, 1/4 t. of ground nutmeg,
1/2 t. of salt, 1/2 t. baking soda, 1/2 t. of baking powder, 1 t. ground cinnamon, 1/2 c. chopped pecans, 1 1/2
cups of  diced peaches, 3/4 cup of grated carrots. Stir ingredients together adding the peaches and carrots at the end. Gently fold all mixture together.
Spoon the batter into greased muffin tins. Bake for 20-25 minutes until wooden toothpick comes out clean.Cool several minutes before serving and slicing.