COOKING.

[jesso]

First off, I would like to introduce you to my new icon. It is wonderful because our microwave at work was blinking exactly like that last Saturday. No one knows why. There was no food in it. No one had used it all day. It was just sitting there, blinking... Food... Food... Food...

Perhaps it was hungry.

ANYWAYS. I got to play in the kitchen today. As I am extreeeeeemly broke (technically, I'm $3 in the hole, but SHHHHH) because of a miscalculation while paying bills, I pretty much only could use what I had on hand. So I made this:



Oh man, guys, it was awesome. Venison, garlic, barley, tomatoes, black beans, and cheese. Also some ground cumin and chili powder, for good measure.

EXTRA BONUS POINTS: I have never really used barley before, except as specified in a recipe given to me by my mom. So when I was making this, I was pretty much just kind of hoping it would turn out okay, and not crunchy and/or chewy. Luckily, it turned out juuuuust fine. I was very happy.

I just really wish I had sour cream. It would be even more amazing with a little sour cream on top. Oh man.

There is an awful lot of it, though. Just a little bit was enough to fill me up, so I will probably be sharing some of it with people.

Comments

[iremembernot.livejournal.com]

When I looked closely at your icon, i realized that there is a "splatter" on the icon itself; I thought it was my screen *_*

[syntheticjesso.livejournal.com]

Ya. The communal microwave is dirrrrrty. And that's the new one!

[notlikeyourmom.livejournal.com]

food looks yummy! :)

[syntheticjesso.livejournal.com]

For a "this is all I have" meal, it turned out reeeeeally well, I think! I liked it, and I gave some to iremembernot and she reported liking it as well. I think I will be repeating this sometime :-)

[mary-lennox.livejournal.com]

That does look good - though I have to admit, I've never cooked with barley before. How does one work with it?

[syntheticjesso.livejournal.com]

It takes more liquid than rice, and more time. The barley bake recipe my mom gave me calls for two cans of beef broth, and you have to bake it for a little over an hour for the barley to absorb all the liquid. But it's REALLY good when it's cooked, it takes on the flavor of whatever you cook it in, and it's got a great texture. Also, unlike rice, you can store it in the fridge without it getting all dry and crunchy.

[mary-lennox.livejournal.com]

Ooh, do you mind sharing the recipe, if it's not a family secret?

(I think the only time I can recollect eating barley was eating Campbell's Vegetable Beef soup - you know how it has barley in it? I still remember being fascinated by the chewy grain...)

[syntheticjesso.livejournal.com]

1 medium onion, chopped
1 cup medium pearl barley (don't get the quick cooking type)
1/2 cup slivered almonds
1/4 cup butter
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans beef broth

Saute onion, barley and nuts in butter until barley is lightly browned. Stir in parsley, salt and pepper.
Transfer to a greased 2-qt baking dish. Stir in broth. Bake, uncovered, at 350 degrees for 1 hour 15 minutes or until barley is tender and liquid is absorbed.



(Except I didn't use the onion. Onions are GROSSSSSS)

[kandigurl.livejournal.com]

IT IS DELICIOUS

THANK YOU FOR BEING AWESOME

AGAIN