Ingredient: beef broth

Corn Gnocchi w/ Pork, Zucchini & Mushrooms

The other day when Brion & I had time to do a walk-about through Winners, we noticed some ‘corn’ potato gnocchi. Being gnocchi lovers we decided to give it a try. Of course, you might know I would inevitably have to research the company before making it just for interest’s sake…..

The corn potato gnocchi from Siena Artie are crafted using rehydrated potatoes (70%), corn flour, potato starch, corn starch, rice flour, salt, and acidity regulators.

The inclusion of corn flour and starch instead of wheat is designed to provide a gluten-free alternative that retains the traditional texture and flavor of Italian potato gnocchi. These gnocchi are produced in Italy, emphasizing a ‘traditional Italian recipe’. 

The corn potato gnocchi produced by Siena Artie is a modern commercial adaptation of a traditional Italian staple that traces its roots back centuries. While Siena Artie specifically markets these products as being made from old Italian family recipes, the use of corn and potato reflects the broader history of the dish. 

Gnocchi originated in Roman times, originally made from a semolina porridge-like dough mixed with eggs. Potatoes were introduced to Italy in the 16th century but only became the ‘star’ ingredient in gnocchi in the late 19th century. This shift occurred largely because potatoes grew more easily in the cooler climates of Northern Italy than traditional grains.

The inclusion of corn (maize) or corn meal in gnocchi is a regional variation found throughout the Italian peninsula. Like potatoes, corn became a vital substitute when wheat was scarce or too expensive for small landowners. 

Siena Artie’s recipes often use approximately 70% rehydrated potatoes, adhering to the 19th-century standard where mashed potatoes became the foundation of the dough.

By offering variations like whole wheat or corn-based gnocchi, the company mirrors the historical ‘cucina povera’ (poor cuisine) tradition of using whatever local starch—such as chestnut flour, breadcrumbs, or corn—was available.

While traditional gnocchi were hand-rolled—a time-consuming process often saved for Sundays or special occasions—Siena Artie provides a shelf-stable or vacuum-sealed version that maintains the classic ribbed texture designed to hold sauce. 

I crafted a recipe using a pork/beef combo along with some of our favorite veggies to go with the corn/potato gnocchi. This is what developed.

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 Corn Gnocchi w/ Pork, Zucchini & Mushrooms
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Course Main Dish
Cuisine Italian
Keyword corn gnocchi w/ pork, zucchini & mushrooms
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Ingredients
Course Main Dish
Cuisine Italian
Keyword corn gnocchi w/ pork, zucchini & mushrooms
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer & cook on one side for 2-3 minutes until browned & toasted. Shake the pan to toss the gnocchi & continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate & set aside.
  2. Preheat oven to 350 F.
  3. Turn the heat to high & return skillet to stove. When the pan is hot, add the pork/beef combo & season with salt, pepper, cumin, paprika & mustard powder. Stir-fry for a few minutes until the meat starts to turn brown. Add the leeks, mushrooms, zucchini, corn & garlic. Cook, stirring occasionally, until meat is cooked & veggies are tender-crisp. Drain if necessary.
  4. Add the tomatoes, broth, gorgonzola cheese & gnocchi back into the skillet. Stir to combine. Pour mixture into an 11 x 7-inch casserole dish. Top with remaining cheese.
  5. Cover with foil & bake for 20 minutes then remove foil & continue to bake another 10 minutes or until bubbling. Remove from oven & top with sliced green onions. Allow to cool for 5-10 minutes then serve with some crusty bread.

Swedish Meatball Noodle Bake

Swedish meatballs are more than just food; they represent a piece of Swedish heritage that has found its way into kitchens and restaurants globally.

The Swedish word for meatball, ‘Kottbullar’, first appeared in print around 1754. They are traditional Swedish ‘old-world’ fare at Smorgasbords and other festive occasions. Initially Swedish meatballs were only enjoyed by upper class Swedes but the increased availability of wood stoves and meat grinders in the 1850’s made meatballs accessible to the middle class as well. In northern Scandinavian countries beef was considered a luxury item, which meant meatballs were highly prized.

The meat content can vary based on geography. In southern Sweden, they are most often a 50/50 mix of beef and pork whereas further north in Sweden 70/30 of beef to pork is typical. Likely other options would be veal, venison, lamb or moose. Size-wise, they are smaller than those of Italy or Germany, typically not larger than a golf ball or smaller than ¾-inch across.

Traditional Swedish meatballs are seasoned with a hint of nutmeg, that adds warmth and depth to the meatballs, along with allspice that complements the nutmeg as well as salt & pepper. This blend of spices gives them their distinctive flavor.

In America, Swedish meatballs were very popular in the beginning of the 20th century and again in the 1950’s-1960′. But as is with many dishes, they continue to be re-invented into new concepts such as this Swedish meatball noodle bake. They are cherished for their rich blend of flavors and are a testament to the intersection of history, culture, and cuisine.

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 Swedish Meatball Noodle Bake
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Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
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Ingredients
Meatballs
Sauce
Noodles
Course Main Dish
Cuisine American
Keyword Swedish meatball noodle bake
Servings
Ingredients
Meatballs
Sauce
Noodles
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. Preheat oven to 375 F. Line a baking sheet with foil & spray with baking spray.
  2. In a bowl, combine all meatball ingredients & form into balls. Place on foil lined baking sheet & bake for 10 minutes or until cooked. Remove from oven & place on paper towel to drain off any excess drippings.
  3. Cook noodles until al dente. Drain & set aside.
Sauce
  1. In a saucepan, melt butter. Cook the onions & mushrooms until tender, approximately 3-5 minutes. Mix in flour & cook for one minute. Slowly whisk in the beef broth & Worcestershire sauce. Heat to simmer & cook until thickened. Reduce heat to low & add sour cream & heavy cream. Season with salt & pepper.
  2. Add the noodles, sauce & meatballs to a prepared baking dish. Bake for 20-30 minutes, or until sauce is thickened & bubbling.
  3. Garnish with sliced green onion. Nice to serve with roasted cherry tomatoes on the side.
Recipe Notes
  • You will probably notice I haven't used the traditional spices (nutmeg & allspice). Brion & I love Swedish meatballs but with a different combo of spices. Feel free to use what works for you.

Meatballs & Barley w/ Sun-Dried Tomatoes

When it comes to comfort food, meatballs have a special place in the hearts (and stomachs) of many. This meatball & barley dish takes the classic comfort food to a new level. The unusual blend of herbs and spices used in the recipe give the meatballs a unique and complex flavor that sets them apart from other meatball recipes. 

In savory dishes like meatballs, cardamom can complement the richness of the meat and other spices. It adds a warm, aromatic, and slightly sweet flavor, enhancing both the savory and sometimes subtly sweet notes of the dish. It’s often used in combination with other spices to create complex flavor profiles, especially in dishes inspired by Moroccan or Scandinavian cuisine. 

Cardamom is a tropical perennial plant belonging to the ginger family. Originally native to south India and Sri Lanka, as of today Guatemala is the world’s largest producer. The cardamom plant has long sword-shaped leaves, white and purple streaked flower petals and yellowish-green pods which contain the seeds.

Cardamom should generally be used sparingly due to its potent and intense flavor. A little goes a long way, and a subtle hint of cardamom is often more desirable than a strong, overpowering taste. 

This recipe was one of those that started with these tasty little meatballs then along came some barley, veggies and gravy and it turned out to be an amazing meal.

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 Meatballs & Barley w/ Sun-Dried Tomatoes
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Canadian
Keyword beef barley meatball casserole
Servings
Ingredients
Meatballs
Other Ingredients
Gravy
Course Main Dish
Cuisine Canadian
Keyword beef barley meatball casserole
Servings
Ingredients
Meatballs
Other Ingredients
Gravy
Votes: 1
Rating: 5
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Instructions
Meatballs
  1. Preheat oven to 350 F. Lightly grease a baking tray.
  2. In a large bowl, combine all ingredients for meatballs & mix well but do NOT overmix.
  3. Measure out 20 meatballs approximately 40 gm each & place on baking tray. Bake for about 15 minutes. You only want to bake them partially so they can finish baking with the rest of the casserole. Set aside.
Other Ingredients
  1. Cook barley in vegetable broth until tender. Set aside barley & any vegetable broth that might still remain when removed from heat.
  2. In the microwave, cook whole potatoes SLIGHTLY then slice into 1/8-inch slices. Slice red onion into wedges. Slice zucchini. Drain sun-dried tomatoes from seasoned oil. Grate cheese.
Sauce (Gravy)
  1. In a saucepan, melt butter; add flour & garlic powder to make a roux. Cook, stirring constantly for 2-3 minutes. Slowly add beef broth, stirring until sauce thickens. Season to taste. The gravy should be thin so the casserole can bake in it. If you find it is too thick, add more beef broth to thin it out.
Assembly
  1. Preheat oven to 375 F.
  2. Lightly spray a 9 x 13 -inch baking dish with baking spray. Spread the red onion wedges over the bottom of dish. Next layer the sliced potatoes on top then the zucchini & sun-dried tomatoes.
  3. Top with the meatballs & cooked barley then carefully pour gravy over top all. Sprinkle with grated cheese. Cover casserole with a piece of foil paper
  4. Cover casserole with a piece of foil paper & bake for 30-35 minutes or until cooked.

Beef & Potato Empanadas

CELEBRATING CINCO de MAYO!

Cinco de Mayo commemorates a regional Mexican military battle, but it has evolved to become an important celebration of Mexican culture. Cinco de Mayo is not a major holiday in Mexico. In fact, it’s even considered a minor holiday in the region where it is observed, Puebla. It commemorates the Battle of Puebla on May 5, 1862, when a small band of Mexican fighters defeated French invaders. It has nothing to do with Mexican independence, contrary to what a lot of North Americans may think.

Today Cinco de Mayo is celebrated extensively in the United States and to a lesser degree around the world, including here in Canada. Decorations use the red, white and green colors of the Mexican flag. There are the sounds of traditional folk music from Mexico. Schools use the celebration to teach about Mexican culture and the Spanish language.

Like any celebration of an important date, food typically plays a significant role in traditions. For the occasion I decided to go with some tender flakey empanadas loaded with ground beef, pork, potatoes, and spices. To keep it even more ‘authentic’, the filling is encased in a cornmeal pastry.

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 Meat & Potato Empanadas
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Course Lunch
Cuisine Mexican
Keyword meat & potato empanadas
Servings
Ingredients
Cornmeal Pastry
Filling
Course Lunch
Cuisine Mexican
Keyword meat & potato empanadas
Servings
Ingredients
Cornmeal Pastry
Filling
Votes: 1
Rating: 5
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water: set aside. In a large bowl, whisk together flour, ½ cup cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, tossing with a fork to evenly distribute it. Do NOT overwork dough.
  2. Cover bowl with plastic wrap & refrigerate for at least an hour.
Filling
  1. Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
  2. While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for breadcrumbs.
  3. Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes.
Assembly/Baking
  1. Divide chilled pastry into 10 balls. Roll each one in cornmeal. Place a ball between 2 sheets of plastic wrap & roll into a 6-inch circle.
  2. Preheat oven to 350 F.
  3. Divide the filling into 10 portions. Place a portion on one side of the pastry circle, leaving about a ½-inch border (on filled side). Flip the opposite side over filling & press edges together to enclose it well. Use a fork to make the classic look.
  4. Repeat with the remaining pastry & filling. Lay empanadas on a parchment lined baking sheet. Brush lightly with egg wash.
  5. Bake for about 20 minutes or until pastry is baked & slightly browned.

Baked Cheesy Ground Beef Stuffed Potatoes

For the most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the Stuffed Baked Potato to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

This version is browned ground beef in a cheesy mustard béchamel sauce served over baked potatoes. Makes such a super good meal with a bit of steamed broccoli.

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 Baked Cheesy Ground Beef Stuffed Potatoes
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Cuisine American
Keyword baked cheesy ground beef stuffed potatoes
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Cuisine American
Keyword baked cheesy ground beef stuffed potatoes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Pre-heat the oven to 400 F.
  2. Wash the potatoes & pat dry. Prick with a knife or the tines of a fork, place on the oven rack and bake for approximately 45 minutes or until tender.
  3. While the potatoes are cooking, brown the ground beef in a large skillet. Season with 1/4 teaspoon of salt & set aside.
  4. In a separate pan, add 1 tablespoon of the butter & the diced onion. Cook on medium low heat, stirring often, until the onions begin to caramelize. Add the minced garlic, continue cooking for another minute and then remove from the heat. Add the cooked onion & garlic mixture to the cooked ground beef.
  5. In the pan, melt the remaining 3 tablespoons of butter & whisk in the flour. Cook for a minute to make a roux. Slowly whisk in the beef stock, milk, Worcestershire sauce, mustard, salt, ground black pepper & shredded cheddar cheese. Continue cooking & stirring, on low heat, until the mixture begins to thicken. Add the beef mixture into the sauce.
  6. When the potatoes are cooked, slice open and pour on the cheesy beef mixture. Garnish with parsley if you wish. Serve hot.

Beef & Barley Pie

Barley has a storied history that extends well beyond the beef and barley soup. It’s Canada’s fourth largest crop, after wheat, canola and corn, and is an ancient grain that has been grown and consumed for thousands of years. In North America, barley is used for pet food, as a malt for brewing beer, and what it’s perhaps most famous for, as an ingredient in soup. But its applications go far beyond these examples. This is Canada’s homegrown wholegrain. Dried, it lasts for months. Ground, it makes a cake-like bread. Cooked, it triples in size and provides an ample amount of fiber. Its nutty flavor blends well with winter vegetables.

The beef-barley combination is a classic that is cooked in many households across the globe. Usually, it comes up in the form of either soup or stew but today I’m incorporating the combo in a ‘pie’ with potatoes.

Beef & Barley Pie is a rustic dish with plump barley and tender beef. It’s savory and satisfying with flavors that are reminiscent of the classics. This is a ‘no fuss’ easy to make meal.

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 Beef & Barley Pie
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Course Main Dish
Cuisine American
Keyword beef & barley pie
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Ingredients
Course Main Dish
Cuisine American
Keyword beef & barley pie
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F. Butter a DEEP 9-inch pie pan. Set aside.
  2. Place half of the butter in a large skillet over low heat & sauté leek, onion & mushrooms for 5 minutes or until softened. Transfer to a plate & set aside.
  3. Add olive oil to pan, increase heat to high. When oil is hot, add beef & brown. Transfer to a separate plate. Add garlic & barley to pan, season with salt & pepper & cook for 1 minute then return beef to pan & stir to combine.
  4. Place half the potatoes in base of pie pan. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of pie, the overlap remaining potatoes on top. Pour in beef broth & sprinkle with thyme. Cover with foil & bake for about 2 hours.
  5. Remove from oven, top with grated cheese, return to oven & bake uncovered for 15 - 20 minutes or until pie is golden. Remove from oven & serve with a vegetable of choice.

Garlic Bread Meatball Bombs

HAPPY LABOR DAY!

Although, we have not officially reached the first day of fall (Sept. 23), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.

Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year. So, whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.

Meatball bombs are a round homemade ‘hot pocket’. They have everything in them you need to make a great tasting meal. Serve two bombs per person. That means each person gets two meatballs, two dinner rolls, lots of sauce, and some gooey, cheesy goodness. Serve these with a simple side salad to round out the entire meal.

Speaking of Hot Pockets, I’m sure most everyone has tried them at some time since they have been around for over 40 years.

Probably the one lasting memory if you have,  is you know that the first bite of the microwavable, molten-in-the-middle meal will burn at least three layers clean off the roof of your mouth.

The frozen creations known as Hot Pockets were created by two Jewish Iranian brothers Paul and David Merage, who immigrated to the United States from Tehran. In 1977, the Merage brothers founded Chef America Inc. and set out to create a portable sandwich whose dough would actually retain its crispness after a few minutes in the microwave. Their creation, which debuted in 1980, was called the Tastywich, but it didn’t last long with its original name. By 1983, after some recipe tweaking, the Tastywich had a new name and Hot Pockets officially hit the market.

History aside, if you’re looking for some flavorful garlic bread meatball bombs, this is just the dish for you! And, you have the choice to use a lot of prepared ingredients from your grocery store, or you can make them all from scratch. There are options for both types in this recipe.

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 Garlic Bread Meatball Bombs
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Rating: 5
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Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Votes: 1
Rating: 5
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Instructions
Dinner Rolls
  1. Dissolve yeast & sugar in lukewarm water & allow to sit a few minutes until frothy. Add oil, salt, & 2 1/2 cups flour, beat until smooth. Stir in enough remaining 1/2 cup flour to form a stiff dough..
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover: let rise in a warm place until doubled, about an hour.
  3. Punch down the dough. Divide the dough into 18 pieces. Pinch the ends of each dough piece together in the center. Place seam side down. Use the palm of your hand to gently roll each dough ball until smooth and round.
  4. Place the dough balls in a parchment lined baking dish. Cover & allow rise until doubled in size, about 30 minutes.
  5. Preheat the oven to 350F.
  6. Lightly brush with egg wash. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
Meatballs
  1. Preheat oven to 350 F.
  2. In a large bowl, combine all ingredients for the meatballs & mix well. Divide mixture into 18 meatballs & place on a foil lined baking tray. Bake 35 minutes or until meatballs are cooked through. Remove from oven & set aside.
White Sauce
  1. In a saucepan, cook butter & flour until bubbly. Slowly add broth & cream; boil for a FEW minutes, add soy, salt & pepper. Set aside.
Assemble & Bake
  1. Hollow out the top of each roll with a sharp knife. The hole will need to be slightly bigger than the meatballs, but not so deep that you puncture the bottom.
  2. Set the rolls into a 9×13" baking pan which has been coated with non-stick cooking spray. Set aside.
  3. Whisk together garlic butter ingredients. Using the back of a teaspoon, liberally smear the holes of the dinner rolls with the garlic butter. Use all of the butter evenly into each dinner roll.
  4. Spoon about a tablespoon of the prepared sauce into each of the hollowed out dinner rolls. Place a cooked meatball into each hole. Top each meatball with the remaining sauce mixture. Evenly distribute the cheese over each of the dinner rolls. Sprinkle on the Italian seasoning.
  5. Bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven.
  6. Using a sharp knife, slice between each dinner roll. Garnish with parsley if you wish.
Recipe Notes
  • For a QUICK & EASY meal use:
  • 12 (store bought) dinner rolls
  • 12 frozen meatballs, cooked
  • FOR SAUCE: 
  • 1/2 cup dried tomato paste
  • 2 cups marinara sauce
  • 1 Tbsp olive oil
  • NOTE: I found for the original recipe it was easier to make the meatballs & sauce first, then the rolls. Just a suggestion!

Beef Stroganoff French Bread

The original recipe of beef stroganoff did not include paprika or mushrooms, but both are a popular variation on the theme, as is the practice of serving beef stroganoff over egg noodles.

In the 50s and 60s, the famous stroganoff saw quite a bit of popularity in North America, but with the passage of time the image was marred by the availability of canned cream of mushroom soup and poor cuts or pieces of meat that were ‘slopped’ over cooked noodles or rice and is served in school cafeterias.

This dish saw so much popularity, it actually became an iconic food and cuisine. But unfortunately, it was this cafeteria version of this delicious dish that everyone in North America came to associate with the name.

As with so many dishes as time passes, every variation adds a different twist on the classic. In Australia and the UK, the recipe of beef stroganoff is quite similar to that of North America and is simply eaten with rice.

In the British restaurants, beef stroganoff is cooked to a creamy consistency and then served with a white wine while the authentic or original stroganoffs, which are similar to red stews, are generally served with scoops of sour cream.

In Portugal & Brazil, beef stroganoff is better known as ‘estrogonofe,’ and is cooked with tomato paste, beef strips or dices, with mushrooms, onions and with heavy whipped cream.

Chicken Stroganoff, made with the strips of chicken breast is also famous in Brazil, which is known as ‘fricassee,’ and it is served with crispy straws of potatoes & white rice. In Sweden, sausage stroganoff is more common.

Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. This dish is also served creatively in crepe fillings or as toppings for all kinds of pizzas and with baked potatoes.

I’m making our beef stroganoff with ground beef as well as some of the classic ingredients. Instead of serving it with French bread, we are having it inside the French bread.

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 Beef Stroganoff French Bread
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Course Main Dish
Cuisine European
Keyword beef stroganoff French bread
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Course Main Dish
Cuisine European
Keyword beef stroganoff French bread
Servings
Ingredients
Votes: 1
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Instructions
  1. In a saucepan, heat olive oil over medium heat. Sauté mushrooms with 1 tsp salt & pepper; add thyme. Cook until mushrooms are golden, approximately 4 minutes. Remove from pan & set aside.
  2. Preheat oven to 350 F.
  3. To the saucepan, add butter, onions & garlic & sauté 2 minutes. Add ground beef & cook until browned, approximately 4 minutes. Add flour, paprika & remaining 1 tsp salt. Add beef broth, sour cream & mustard; mix thoroughly & add reserved mushrooms.
  4. Fill hollowed French loaf with stroganoff & top with shredded cheese. Place on a foil lined baking sheet & bake for 20 minutes until cheese is golden & melted.
  5. Sprinkle with sliced green onions & serve immediately.

Mushroom Barley Soup w/ Mini Meatballs

Beef barley soup is a classic old-world dish, and it’s been simmering away in pots for centuries, probably as long as people have been making soup. It just makes sense ~ the little white pearls of barley add lovely texture, as well as extra nutrition and satisfying bulk, all important things when you’re trying to make dinner out of a pot of soup. For an added bonus, barley’s natural starch thickens the soup as it cooks.

Beef Barley Soup is classic comfort food that you can make on the stove or in the crock pot. The soup has roots in the Jewish communities of Eastern Europe. Mushrooms were popular in these cold-weather countries because they could be harvested, dried, and stored for later use.

Barley was also plentiful and easy to grow in the Eastern European climate, making it a common addition to hearty winter dishes like soup. Barley’s history goes back even further; in fact, it is arguably the world’s first and most ancient, cultivated grain.

As far as the meatballs, texture can be an issue. If the meatball is too wet, it will disintegrate when cooking in soups. If it is too dry, it will lose its flavor and potentially break up into pieces. Using the right amount of liquid or eggs for the mix to keep them moist, but equally so, enough breadcrumbs or flour to bind them adequately. Remember, you can never get enough seasoning, so don’t be gentle with it, and use spices and herbs liberally.

One of Brion’s favorite soups has always been mushroom beef barley, so now seems a good time to make some.

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 Mushroom Barley Soup w/ Mini Meatballs
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Course Main Dish
Cuisine American, European
Keyword mushroom barley soup w/ mini meatballs
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Course Main Dish
Cuisine American, European
Keyword mushroom barley soup w/ mini meatballs
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a large saucepan, combine the broth, water, barley & thyme. Season with salt & pepper; bring to a boil. Cover & cook over low heat until the barley is nearly tender, about 18 minutes.
  2. In a large skillet, heat oil. Add the mushrooms & shallot, season with salt & pepper; cook over high heat until tender and browned, about 8 minutes.
  3. In a medium bowl, combine the ground beef, egg, bread crumbs, cheese, 1/2 teaspoon of salt & 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
  4. Add the meatballs & mushrooms to the soup. Simmer over moderate heat until the meatballs are cooked through & the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup & serve in bowls with sour cream.

Smoked Gouda Pork Chops w/ Caramelized Onions

Today, March 21, our family celebrates the birth date of my father. Although he left this earth many years ago, I have so many memories of the wonderful childhood I enjoyed due to the parents I had. As my life unfolds, I realize more each day the impact having had a strong role model has made on my life. The word ‘thank you’ is so inadequate.

This meal seems so fitting to have today in honor of my father’s birthday. I’m sure he would have loved it. Brion & I seem to have a natural affinity to smoked cheeses. I had first thought I would make some pork chops stuffed with smoked gouda & bacon but then the caramelized onions started were calling me ….

Smoked Gouda is a semi-hard to hard, cow’s milk cheese which is creamy and mild with a natural smoked flavor and rich musky aftertaste. The rind is typically brown rather than the yellow rind on the unsmoked version. Only cheese exposed to real smoke may be called ‘smoked’. Cheese that has only had liquid smoke added to it must be labeled with ‘smoke flavor’.

Smoking cheese imparts a unique flavor, everything from the intensity of the heat or kind of wood chips used, can effect the flavor outcome. Every part of the process, no matter how small it may seem, has some bearing on the final taste of the product.

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 Smoked Gouda Pork Chops w/ Caramelized Onions
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Course Main Dish
Cuisine American
Keyword smoked gouda pork chops w/ caramelized onions
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Course Main Dish
Cuisine American
Keyword smoked gouda pork chops w/ caramelized onions
Servings
Ingredients
Votes: 3
Rating: 5
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Instructions
  1. Preheat oven to 350 degrees F
  2. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper then dredge in 1 cup flour; shake off excess flour and place pork in skillet.
  3. Sauté pork for 3 minutes on each side then place pork in a baking dish. Sprinkle 1 teaspoon paprika over pork.
  4. Clean skillet and add 2 tablespoons oil; heat over medium-high heat. Add onions and brown sugar; sauté for 15 minutes or until brown and tender. Add garlic and sauté for another minute. Add the remainder 1 tablespoon of paprika. Place onions and broth over pork. Cover with foil and bake until pork is tender, about 35 to 45 minutes.
  5. Remove pork from oven and use tongs to transfer pork to plate; cover plate with foil. Reserve onion and liquid content from baking dish.
  6. In a large saucepan, over medium heat, melt butter. Add 4 tablespoons flour and cook for 4 minutes or until flour just starts to brown. Whisk in reserved contents from baking dish and half-and-half. Whisking constantly, bring to a boil, about 5 to 8 minutes, or until thick. Remove from heat and whisk in Gouda cheese. Season with salt and pepper.
  7. Transfer pork to plates and spoon sauce over pork.