Author: QuiltLady

BEEF BARLEY SOUP ~ BLOG 366.103

This homemade beef barley soup is a complete meal in a bowl! Add a toasted cheese sandwich for a decadent treat.

BEEF BARLEY SOUP

1 + 1 tablespoon avocado oil
1 + 1 tablespoon butter
1 LARGE onion, chopped
2 garlic cloves, minced
2 carrots, sliced
1 rib celery, sliced
2 cups stew beef pieces
1/2 cup flour
6 cups beef broth
1 can petite diced tomatoes 14-15 oz, undrained
½ green pepper diced
⅔ cup pearl barley
1 tablespoon Worcestershire sauce
¼ teaspoon dried thyme
1 package beef gravy mix (optional)
2 tablespoons red wine (optional)
2 tablespoons FRESH parsley or 2 teaspoons dried
FRESH ground sea salt and black pepper, to taste

  • Dredge meat pieces in flour.
  • Heat 1 tablespoon each of oil and butter in skillet.
  • Cook onions and garlic in oil over medium heat until softened. Set aside.
  • Add additional butter and oil.
  • Brown beef pieces until seared.
  • Add back in onions and remaining ingredients. Bring to a boil.
  • Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.

NOTE: Soup will thicken upon cooling, add extra broth (or water) to reach desired consistency when re-heating.

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE ~ BLOG 366.102

PAN FRIED HALIBUT with TOMATO BURST CHILE SAUCE

Meaty and mild-flavored, firm-fleshed halibut with a flavorful sauce, made from burst cherry tomatoes, sizzled shallots and toasted garlic gives you a hearty, rib sticking satisfying meal. I had some leftover Mozzarella balls from the salad I made so I added those as I served and YUMMY!

2 + 2 tablespoons butter
2 tablespoons avocado oil
4 garlic cloves, FINELY minced
1 small shallot, small diced
1 teaspoon red-pepper flakes
1 cup grape or cherry tomatoes, halved
8 ounces tomato sauce
FRESH ground sea salt and black pepper
1¼ pounds halibut cut into 4 equal pieces
½ cup basil leaves, chiffonade

  • Melt 2 tablespoons butter and avocado oil in a large non-stick skillet over medium-high.
  • Add garlic and shallots, cooking 2 minutes or so until they start to toast and turn light golden brown.
  • Add red-pepper flakes and swirl to toast for a few seconds.
  • Add tomatoes and sauce, simmering until tomato burst and and can easily be swirled into sauce.
  • Add basil chiffonades and blend.
  • Taste and adjust seasoning with FRESH ground sea salt and black pepper.

  • In another skillet melt remaining 2 tablespoons butter.
  • Generously season fish fillets with FRESH ground sea salt and black pepper on both sides.
  • Add fish to skillet and sear 5-6 minutes per side until fish is cooked through
  • Ladle a small amount of sauce to plate, add fish filet and ladle with more sauce.


NOTE: COD or FLUKE make a great substitution.

MOZZARELLA WATERMELON TOMATO SALAD ~ BLOG 366.100

This recipe SCREAMS summer, but with the availability of watermelon year round these days we eat it ALL the time.

MOZZARELLA WATERMELON TOMATO SALAD

4 cups watermelon balls
2 cups grape or cherry tomato halves
1 1/2 cups Mozzarella balls
1 small shallot, diced
1/2 cup basil chiffonades
2 tablespoons avocado oil
1 tablespoon balsamic vinegar
Juice of 1 LARGE lemon
1 tablespoon sugar
FRESH ground sea salt and black pepper, to taste

  • Combine watermelon balls, tomato pieces, shallots and mozzarella balls in a large bowl.
  • Whisk together the oil, vinegar, lemon juice, sugar, sea salt and black pepper.
  • Pour marinade over watermelon mixture.
  • Fold in basil chiffonades.
  • Chill 1 hour before serving.

HAPPY HOMEMAKER MONDAY with MENU week 15 of 2024 ~ BLOG 366.99

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

What can I say? April in the Pacific North West is unpredictable at best! You hope for the best, plan for the worst and in reality live somewhere in between. So Levis, a comfy sweatshirt and favorite UGGs it is – AGAIN! 😀 The forecast for this week WAS (was being the operative word) high 70’s and sunshine. The reality so far is low 50’s and clouds with pockets of rain.

Last Friday was supposed to be beautiful ALL day per the forecast, but when I went up to our little town to run several errands I encountered 5 different weather patterns within 3 miles! It was sunny and a beautiful 60° when I left my house and when I reached my girlfriend’s house 2 miles later it had clouded over and dropped to 55°. From there I went to the market less than 1/2 mile away to recycle some cans and it was sunny again, but breezy and quite cool. From there I went to the post office, again less than 1/2 mile away and while I was inside it completely clouded over again, dropped to 49° and started drizzling. From there I went to the feed store (our UPS drop off in this small country town) and while I was inside for just 2 minutes the temperature dropped to 36° and started hailing fast and hard with BB size hail that hurt! From there I went 1 mile back towards home to the Tractor Supply and it became sunny again though the temperature only went back up to 50°. It then proceeded to start raining as I got home and continued to do so off and on (more on than off) for the next several hours. And there you have a typical April in the Pacific North West. 😀

I have a lot going on, but so few words to describe it all. My girlfriend’s father passed away early Saturday morning so I want to be available for her and her family if they need anything this week.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is up to date, but I need to do some vacuuming and de-cluttering from all the projects I’ve had going. I’m hoping to get some sewing done later in the week.
  • GROCERIES & ERRANDS Eagles shopping on Wednesday and hubby has an eye doctor appointment on Friday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS This is all part of the de-cluttering. No travels until May except for the Great Junk Hunt next weekend with a girlfriend for the day.
  • RECIPE RESEARCH & MENU PLANNING Another part of the de-cluttering as I have been searching for spring menu items.

WHAT’S ON THE DVR/TV
  • Been catching up on the DVR still from being away in March and think I’ll be completely caught up by the end of the week 😀 We did watch a couple of oldies on Saturday – Beetjuice which I hadn’t seen since it was new and Real Genius with Val Kilmer as a kid that I had never seen.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

Once again, have I mentioned that I am absolutely in love with my new slow cooker? 😀
4/8 MONDAY
4/9 TUESDAY
4/10 WEDNESDAY
4/11 THURSDAY
4/12 FRIDAY
4/13 SATURDAY
4/14 SUNDAY
DINNER
 SLOW COOKER BEEF IN GRAVY over MASHED POTATOES
SLOW COOKER SALSA CHICKEN and CHEESE
 SLOW COOKER CHICKEN and SAUSAGE GUMBO
 SLOW COOKER ORANGE TERIYAKI CHICKEN and RICE
 JAMBALAYA
CORN/YOYO CLEAN OUT THE REFRIGERATOR OR YOU’RE ON YOUR OWN
 OVEN BAKED BBQ CHICKEN
DESSERT
 
CHILI CHOCOLATE CUPCAKES with CHILI CREAM CHEESE FROSTING
 BLUEBERRY PUDDING CAKE with LEMON SAUCE

My neighbor’s daughter was down visiting last week with her Rag doll cats. This is Miss Blue who is so sweet, soft and pretty! Mister Bear decided to be coy and chose to avoid the camera all together. And yesterday was the “Last Stroll” on our one way bridge. It will be demolished soon as the new two way is about to open completely.

LEMON BLUEBERRY COFFEE CAKE ~ BLOG 366.95

Whether you need a brunch or potluck dish, this streusel topped Lemon Blueberry Coffee Cake is the perfect choice!

LEMON BLUEBERRY COFFEE CAKE

  • Preheat oven to 350°.
  • Spray a 10″ Springform pan with non-stick spray.

STREUSEL TOPPING
½ cup butter, melted
1 ½ cups AP flour
¾ cup packed brown sugar
1 teaspoon PURE vanilla

  • In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

CAKE
¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla
1 cup vanilla bean yogurt or sour cream
Juice of 1 LARGE lemon
2 tablespoons lemon zest
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen small wild blueberries (see note)

  • In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
  • Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
  • Add flour, baking powder, baking soda and salt and stir just until combined.
  • Stir in blueberries and set aside.

FILLING optional
8 ounces cream cheese
¼ cup granulated sugar
1 LARGE egg
zest from one lemon

  • With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

GLAZE optional
¾ cup powdered sugar
1 tablespoon lemon juice

  • Whisk together powdered sugar and lemon juice

ASSEMBLY

  • Spread ½ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, staying away from the edge of the pan as much as possible.

  • Top with remaining cake batter and spread to cover as much of the cream cheese filling as possible.

  • Sprinkle the crumb topping over top.

  • Bake at 350 for 60-70 minutes, or until center is set and DOES NOT jiggle when moved. You don’t want an unbaked center! and it could take up to 80 minutes.
  • Let cake cool to room temperature before drizzling the glaze over top.
  • Serve.

NOTES 

  • Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.
  • Both the cheesecake filling and the glaze are optional – just depends on how much sweetness and decadence you want for the occasion.