Happy Thanksgiving Folks!
I hope your day is filled with yummy goods, fun family time, and lots of thankfulness!
In case you are in a pinch for a last minute recipe to bring over to the relatives, here is another one of my staple stews for this autumn and winter season.
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
1 small squash, peeled and cubed
3 red skin potatoes, cubed
1/2 cup of corn
1 large tomato, diced
4 cups vegetable broth
1 cup water
1 cup barley
1 teaspoon dried thyme
1 teaspoon garlic powder
salt and pepper
Directions
In a Dutch oven, pour olive oil and saute your onion and garlic till tender. Add squash, potatoes, and corn; cooking for about 5 minutes. Pour in broth, water, barley, and season with spices. You may need to add more/less water; depending on how thick you like your stew. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley is soft. Add tomato and cook for another 5 minutes. It may not be your "traditional" Thanksgiving dish, but it sure tastes good.
I'm so thankful for this past year - a new husband, new house, becoming part of an amazing family, a wonderful career, and many supportive friends. So what are you thankful for this year?
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Happy Thanksgiving to you! That dish looks delicious! I'm off to eat Thanksgiving dinner soon! :)
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Looks like a good meal for a snowy night.
ReplyDeleteThat. Looks. Epicly. Delicious. I just made up a word for you and everything.
ReplyDeleteHappy Thanksgiving girlie! This looks fabulous! I love barley, it's one of my favorite grains. Hope you had a wonderful first Thanksgiving as a wife!!! :)
ReplyDeleteWhat a yummy Thanksgiving soup...and veggie friendly too! I may have to try this out next Thanksgiving. I love that there's the staple Thanksgiving potatoes but in a stew instead of mashed, how fun.
ReplyDeleteoooh! I was browsing around Whole Foods the other day and actually got half a pound of barley (and 20 macarons)... definitely going to try this. It's so hearty.
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