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Red Peppers and Pearl Barley Bake

February 7, 2010 By The Recipe Mom Leave a Comment
redpeppers

redpeppersWhat You Need:

1 C vegetable broth
1/2 C of pearl barley
2 C feta cheese, crumbled
5 garlic cloves, minced
1/2 C roasted red peppers packed in oil
1 red bell pepper, cored, seeded and cut in strips
1 T of lemon juice
4 Portobello mushrooms, sliced thin
3 C of spinach, roughly chopped

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat a cast iron or oven proof Dutch oven with a non stick cooking spray.
Pour the broth into the pan.
Add the barley, stir and smooth into an even layer.
Spread the cheese over the barley.
Place the garlic, roasted red peppers and bell pepper strips into the pan.
Dribble the lemon juice over the other ingredients.
Place the mushrooms into the pan.
Add as much spinach to the pan as you fit and still have a tight fitting lid.
Cover the pan and place in the oven for 45 minutes or until the barley is tender.

Makes 4 servings

The sweet addition of both roasted and fresh peppers along with the salty feta cheese makes for a delicious side dish. Serve this dish with white fish, seafood, chicken or even pork.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 461; Fat 25g; Carbohydrates 36g; Cholesterol 80 mg; Sodium 143 mg; Protein 35g; Fiber 6g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , ,

Zucchini Pasta with Cheese

August 4, 2009 By The Recipe Mom Leave a Comment
zucchini-pepper

zucchini-pepperWhat You Need:

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 tbsp of herb flavored oil
2 cloves of garlic
1 tbsp of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienne
1 carrot, julienne
1/2 C feta cheese, crumbled
1/2 C Kalamata olives
1/4 C red onion, diced
2 T of red wine vinegar
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Lightly oil the grill grate then heat the grill to medium hot.
Place the cooked pasta and 1 tbsp of oil tighter in a large mixing bowl.
Place the remaining oil in a separate bowl and whisk in the garlic and ketchup.
Stir in the zucchini bell pepper and carrots until coated well with the oil mixture.
Place the coated vegetables on the grill and turning frequently grill 5 minutes or until charred.
Return the grilled vegetables to the bowl.
Fold in the cheese, olives and red onions.
Pour the vinegar over the vegetables.
Add the salt and pepper and stir until all the vegetables are well coated.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Side Dishes Tagged With: , , , , , , , ,

Two Cheese Sweet Onion Pizza

July 30, 2009 By The Recipe Mom Leave a Comment
onion

onionWhat You Need:

3 C white bread flour
1 pkg. quick rising yeast
2 tsp salt
1/2 tsp sugar
1 C of water
4 tbsp extra virgin olive oil, divided
1 lb. fresh spinach, trimmed
2 tbsp minced garlic
1/2 C Parmesan cheese, grated
1 (8 oz.) pkg. feta cheese, crumbled
1/2 C sweet Vidalia onion, sliced thin

How to Make It:

In a mixing bowl blend together the flour, yeast, salt and sugar.
In a small saucepan over medium heat, heat the water and 2 tbsp of the olive oil 5 minutes or until a thermometer reads 130 degrees.
Pour the heated water over the flour mixture and mixed until the dough forms a ball.
Knead the dough with your hands 10 times.
Place the dough on a lightly floured surface, cover with plastic wrap and let the dough rise for 30 minutes.
Set the grill to preheat to medium hot temperature.
Over high heat in a sauce pan cover the spinach with water and bring to a roiling boil.
Cover the pan, adjust the heat to low and cook 3 minutes or until the spinach is wilted.
Drain and cool the spinach then squeeze out any extra water.
Coarsely chop the spinach.
Separate the dough into two pieces.
Spray the grill rack lightly with a non stick cooking spray.
Stretch one piece of the dough out over the grill rack.
Cook the dough covered for 5 minutes or until the bottom is browned.
Brush the top side of the dough with 1/2 tbsp of the olive oil.
Carefully flip the dough and the other side is brushed wit 1/2 tbsp of the olive oil.
Use 1 tbsp of the minced garlic and sprinkle evenly over the crust.
Half of the spinach is spread over the top of the garlic.
Half of the Parmesan cheese and half of the feta cheese are sprinkled over the spinach.
Half of the onion is placed on top.
Cover and cook the above 8 minutes being sure to check after 5 minute to make sure it is not over cooking before the cheese has melted.
If cooking too quickly move the pizza to the side away from the intense heat or lower the temperature.
Once the cheese has melted remove the pizza and keep warm while grilling the second pizza in the same manner as above.

Filed Under: Dinner Ideas, Grilled, Kid Friendly, Lunch Ideas, Recipes Tagged With: , , , , , , , ,