Tag: pepper

Beef Barley Soup


A hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn’t always very happy about this, because believe it or not I was a very picky kid. But when my Mom served Beef Barley, I never complained.

This soup is perfect for the cooler evenings as we head into Fall. It’s a one pot meal that’s really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you’re pressed for time. The pressure cooker is perfect to speed this up, I’ve also included instructions if you own one.

I wasn’t sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make a great lunches; this also freezes great if you want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.

Beef Barley Soup
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 336 • Fat: 11 g • Carbs: 27 g Fiber: 6 g • Protein: 32 g • Sugar: 1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)

Ingredients:

  • 1 tsp oil
  • 1-1/2 lbs lean beef round stew meat
  • 1 cup chopped carrots
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, chopped
  • 6 cups water
  • 1 – 2 tsp kosher salt, to taste
  • 2 bay leaves
  • 2/3 cup dry barley
  • fresh ground black pepper

Directions:

Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.

When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 – 2 hours.

Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.

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Pressure cooker instructions: Follow all the steps with the meat and carrots as instructed above, when you add the water and cover and lock the lid. Cook in the pressure cooker for about 30 minutes on medium low heat. Remove from heat and when the pressure cooker is cool enough to unlock the lid, remove and add barley. Cook an additional 30 minutes uncovered.

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Oven Roasted Tomatoes


Summer plum tomatoes roasted in the oven with garlic and herbs make an easy and delicious sauce that will fill your kitchen with an intoxicating aroma.
The end of summer means using up my garden vegetables and herbs before the weather changes. It seems I wait all summer long for my tomatoes to ripen, then I wind up with so many tomatoes I don’t know what to do with them!

One of my favorite things to do with tomatoes this time of year is to roast them. The flavors of the tomatoes get concentrated and makes a wonderful sauce for serving over pasta or freezing for the future.  If you think four pounds of tomatoes is a lot, you’ll be surprised! Four pounds reduced down to the contents of this jar.

What else do I like to do with my end of summer tomatoes? I have tons of recipes that use fresh tomatoes, but these recipes are a must!

Tomato Bisque[1] – one of my favorite soups and perfect this time of year
Panzanella Salad[2] – Using a good crusty bread is a must here!
Easy Garden Tomato Sauce[3] – Perfect for grape tomatoes
Heirloom Tomato Sandwiches[4] – So simple and delicious!
Heirloom Tomato Salad[5] – I can eat this with some crusty bread and call it a meal!
Tomato, Mozzarella and Arugula Tower[6] – A perfect meatless Monday lunch

Oven Roasted Tomatoes
gordon-ramsay-recipe.com
Servings: 7 • Size: 1/2 cup • Old Points: 1 pts • Points+: 1 pts
Calories: 53 • Fat: 2 g • Protein: 1 g • Carbs: 8.5 g Fiber: 1.5 g • Sugar: 5.5 g
Sodium: 282 mg (without salt) 
 
Ingredients:

  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, peeled and thinly sliced
  • 8 sprigs of fresh thyme
  • 4 sprigs of fresh rosemary
  • salt and freshly cracked pepper to taste
  • 4 lbs plum tomatoes*

Directions:

Preheat the oven to 450º F.

Divide the olive oil and pour onto the bottom of two large rimmed baking sheets; add the garlic, thyme, rosemary, and salt and pepper.

Cut the tomatoes in half horizontally and remove the stems. Toss the tomatoes with the oil and seasonings, then lay them down cut side down on the dish.

Roast in the oven until the tomatoes wilt and become softened, about 30-35 minutes, the tomatoes will start to wrinkle. Depending on the size of your tomatoes, cooking time will vary so keep an eye on them. When done, remove from oven and let them cool. The skins will come off easily; remove and discard skins and herbs then coarsely chop the tomatoes. Adjust salt as needed and place in a jar or use right away.

The tomatoes will keep for about 3 – 4 days refrigerated, or up to 6 months frozen.

Makes 3 1/2 cups.

*Calculated based on 3 1/2 cups cooked tomatoes which differs slightly from uncooked.

References

  1. ^ Tomato Bisque (www.gordon-ramsay-recipe.com)
  2. ^ Panzanella Salad (www.gordon-ramsay-recipe.com)
  3. ^ Easy Garden Tomato Sauce (www.gordon-ramsay-recipe.com)
  4. ^ Heirloom Tomato Sandwiches (www.gordon-ramsay-recipe.com)
  5. ^ Heirloom Tomato Salad (www.gordon-ramsay-recipe.com)
  6. ^ Tomato, Mozzarella and Arugula Tower (www.gordon-ramsay-recipe.com)

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Greek Salad Sandwich


If you love a Greek Salad, then you’ll love this sandwich. Crisp Romaine lettuce, tomatoes, cucumbers, kalamata olives, feta cheese and red onion on ciabatta bread with a touch of oil and red wine vinegar. 

Some of you have been asking me for more sandwich recipes to pack up for work, school or to eat on the road. This is a great sandwich, it’s meatless but has plenty of flavor from the olives and feta. You can even add some sun dried tomatoes.

Other sandwiches I love that don’t require heating up Egg Scallion and Tomato Sandwich[1], Tomato Roasted Pepper and Mozzarella Sandwich[2], Prosciutto Arugula and Balsamic Sandwich[3], Heirloom Tomato Sandwich,[4] Grilled Chicken Sandwich with Avocado and Tomato[5], and my favorite… Roast Beef, Arugula and Shaved Parmesan[6]. More sandwiches are coming soon, what are some of your favorite sandwiches?

Greek Salad Sandwich
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 sandwich • Old Points: 6 pts • Points+: 8 pts
Calories: 291 • Fat: 8 g • Protein: 8.4 g • Carbs: 46 g Fiber: 1.5 g Sugar: 0.5 g
Sodium: 697 mg (without salt)

Ingredients:

  • 2 tbsp red wine vinegar
  • 4 tsp extra virgin olive oil
  • 5 tbsp Kalamata olives, minced
  • 4 thin slices red onion
  • coarse salt and fresh ground pepper, to taste
  • 4 tbsp crumbled feta
  • 12 oz ciabatta bread, cut into 4 pieces
  • 8 Romaine lettuce leaves
  • 1/2 medium cucumber, thinly sliced
  • 1 medium tomato, thinly sliced

Directions:

In a small bowl whisk red wine vinegar, and olive oil, season with salt and pepper. Add chopped olives and red onions set aside. I like to add the onions to the vinegar, this mellows out the sharpness of the onion, but completely optional.

Spread the olive mixture on 4 slices bread. Top with lettuce, cucumber, tomatoes, and red onion; season with salt and pepper. Top with feta, close and cut sandwich in half.

References

  1. ^ Egg Scallion and Tomato Sandwich (www.gordon-ramsay-recipe.com)
  2. ^ Tomato Roasted Pepper and Mozzarella Sandwich (www.gordon-ramsay-recipe.com)
  3. ^ Prosciutto Arugula and Balsamic Sandwich (www.gordon-ramsay-recipe.com)
  4. ^ Heirloom Tomato Sandwich, (www.gordon-ramsay-recipe.com)
  5. ^ Grilled Chicken Sandwich with Avocado and Tomato (www.gordon-ramsay-recipe.com)
  6. ^ Roast Beef, Arugula and Shaved Parmesan (www.gordon-ramsay-recipe.com)

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