Sorry folks, this is it for today. Saturday, my cleaning lady came after postponing twice, cleaned, then I did all my Christmas prep. I wrapped, put things away to make room for the extra people coming, etc. It wore me out. Sunday, I met Sarah for lunch at 1, then we went to AT&T to purchase an iPad for her so I could have mine back. (LOL) Then I took my huge grocery list to five different stores and spent the rest of the day buying those things, and after I got home, delivering Christmas gifts to a couple foster girls my good friend is caring for. I finished up around 7, then collapsed.
Today, I can barely move. I have to make this salad for Sam, who is arriving in another hour and staying until Wednesday, also making some crab dip (his favorite cheat meal), bake brownies and get things out for dinner on Tuesday. I took a vote about the main ingredient and Stouffers lasagna won hands down. (Whew! That’s one big relief!)
I hope all of you have a blessed Christmas. I will HOPEFULLY see you on Wed. If not Thursday for sure.
Merry CHRISTmas!
Jodi
I plan to make this for Christmas dinner since our son is Vegan. He SAYS he’ll break to help me out, but this is all something he would love. Goat cheese is the only non-vegan ingredient.
Barley and Edamame Salad with Red Pepper Drizzle
https://www.bhg.com/recipe/barley-and-edamame-salad-with-red-pepper-drizzle/
A mix of barley and edamame give this salad real sticking power. With a unique roasted red pepper drizzle, this salad will definitely be one of your new go-to recipes.
2 cups water
2/3 cup uncooked regular barley
2 cups frozen shelled edamame
1 cup bottled roasted red sweet peppers
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, peeled
1/2 cup toasted almonds, chopped*
Salt and black pepper
2 cups baby spinach or baby arugula
1 avocado, halved, seeded, peeled, and sliced
1 medium cucumber, seeded and cut into chunks
1/4 cup crumbled goat cheese (chevre) or ricotta salata (optional)
Directions
In a medium saucepan bring water to boiling; add barley. Reduce heat and simmer, covered, 30 minutes. Stir in edamame. Cover and cook10 minutes more or until barley is tender. Drain off any liquid. Cool slightly.
Meanwhile, for red pepper drizzle, in a blender or food processor combine the next five ingredients (through garlic) and 2 Tbsp. of the almonds. Cover and pulse until smooth. Season to taste with salt and black pepper.
Arrange spinach, barley mixture, avocado, and cucumber on a platter. Drizzle with red pepper drizzle and sprinkle with remaining almonds. If desired, sprinkle with cheese.
From the Test Kitchen
*TIP
To toast nuts, preheat oven to 350 degrees F. Spread in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice to avoid burning.
Nutrition Facts (Barley and Edamame Salad with Red Pepper Drizzle)
Per serving: 400 kcal, 20 g fat (2 g sat. fat, 5 g polyunsaturated fat, 11 g monounsaturated fat),
0 mg cholesterol, 182 mg sodium, 42 g carbs, 15 g fiber,
6 g sugar, 18 g protein..
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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