The Apple Cranberry Crumb Pie Recipe Unlike fresh cranberries, which can be tart, dried cranberries provide an extra layer of sweetness to the classic apple pie. This dessert is a great finale to a pork roast dinner. Try it with the Traditional Pastry double crust as an alternative. PHOTO FROM FOODREPUBLIK.COM
level: easy Makes one 9-inch pie, 6 to 8 slices
Ingredients:
Crust and Topping
1 recipe Traditional Pastry Piecrust dough for a single-crust pie
1/4 cup heavy cream (to glaze the crimped pie edges)
Cinnamon Sugar Crumb Topping
Filling:
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
8 medium apples, peeled, cored, and cut into ½-inch chunks
1/3 cup dried cranberries
Method:
Preheat the oven to 425°F.
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
To prepare the filling, in a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Place the apples in a large bowl and toss them with the sugar mixture, making sure all of the apples are thoroughly coated.
Add the dried cranberries, mixing well to ensure they are fully incorporated into the apple mixture. Place the apple mixture in the pie shell, distributing it evenly. Sprinkle the cinnamon-sugar crumb topping over the apple-cranberry filling, covering it completely.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes, or until the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples.
If the apples are still firm, continue baking the pie until they soften. The perfect apple pie will have visible juices bubbling around the topping. If the topping is getting too brown and the apples are not done yet, cover the pie with aluminum foil to allow the apples to bake a bit longer without browning the topping too much.
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Apple pies are best served either at room temperature or warmed at 350°F for about 10 minutes. Apple-Cranberry Crumb pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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| Apple Cranberry Crumb Pie |
The Sugar free apple pie Recipe seems like the perfect place to begin, since it was the first pie I ever made. Despite all of the practice I had making this pie as a kid with my grandma, it took me a very long time to commit this recipe to paper; but, after many tries, I was finally able to get her recipe down! Select your apples based on your own taste preferences. At the shop, we use Cortland apples for their sweetness (Fuji, Gala, Golden Delicious, Honey Crisp or McIntosh are also sweet). You can also get creative and use a combination of both sweet and tart apples, such as Fuji and Granny Smith apples (Jonathan and Rome Beauties are tart as well). You can also try this pie with the Cinnamon Sugar Crumb Topping and drizzled with Caramel Sauce; it earned us two National Pie Championships Award.
level: easy Makes one 9-inch pie, 6 to 8 slices
Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)
Filling
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
8 medium apples, peeled, cored, and cut into ½-inch chunks
1 tablespoon salted butter
Method:
Preheat the oven to 425°F.
To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to
completely cover the pie plate. Set the pie shell to the side while you make the filling.
To prepare the filling, in a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated.
Place the apple mixture in the pie shell, distributing it evenly. Dot the filling with the butter. To prepare the top crust, roll out the second half of dough with a rolling pin until it forms a 10-inch circle.
Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes, or until the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples.
If the apples are still firm, continue baking the pie until they soften. The perfect apple pie will have visible juices bubbling around the crust. If the top of the crust is getting too brown and the apples are not done yet, cover the pie with aluminum foil to allow the apples to bake a bit longer without browning the crust too much.
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Apple pies are best served either at room temperature or warmed at 350°F for about 10 minutes. Country Apple Pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days. Apple-Raspberry Pie Variation
Make the filling according to the Country Apple Pie instructions, adding ½ cup fresh raspberries to the apple filling after the sugar mixture has been incorporated. Gently mix in the raspberries. Proceed as directed.
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| Sugar free apple pie |
The Country Apple Pie Recipe seems like the perfect place to begin, since it was the first pie I ever made. Despite all of the practice I had making this pie as a kid with my grandma, it took me a very long time to commit this recipe to paper; but, after many tries, I was finally able to get her recipe down! Select your apples based on your own taste preferences. At the shop, we use Cortland apples for their sweetness (Fuji, Gala, Golden Delicious, Honey Crisp or McIntosh are also sweet). You can also get creative and use a combination of both sweet and tart apples, such as Fuji and Granny Smith apples (Jonathan and Rome Beauties are tart as well). You can also try this pie with the Cinnamon Sugar Crumb Topping and drizzled with Caramel Sauce; it earned us two National Pie Championships Award.
level: easy Makes one 9-inch pie, 6 to 8 slices
Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch double-crust pie
1/2 cup heavy cream (to glaze the top crust and crimped pie edges)
Filling
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 tablespoon ground cinnamon
Dash of ground nutmeg
8 medium apples, peeled, cored, and cut into ½-inch chunks
1 tablespoon salted butter
Method:
Preheat the oven to 425°F.
To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to
completely cover the pie plate. Set the pie shell to the side while you make the filling.
To prepare the filling, in a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg. Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated.
Place the apple mixture in the pie shell, distributing it evenly. Dot the filling with the butter. To prepare the top crust, roll out the second half of dough with a rolling pin until it forms a 10-inch circle.
Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 375°F and continue baking for 40 minutes, or until the apples are tender. Insert a cake tester or a knife into the pie to check the firmness of the apples.
If the apples are still firm, continue baking the pie until they soften. The perfect apple pie will have visible juices bubbling around the crust. If the top of the crust is getting too brown and the apples are not done yet, cover the pie with aluminum foil to allow the apples to bake a bit longer without browning the crust too much.
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1½ hours before serving.
Apple pies are best served either at room temperature or warmed at 350°F for about 10 minutes. Country Apple Pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days. Apple-Raspberry Pie Variation
Make the filling according to the Country Apple Pie instructions, adding ½ cup fresh raspberries to the apple filling after the sugar mixture has been incorporated. Gently mix in the raspberries. Proceed as directed.
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| Country Apple Pie |
The County Fair Italian Sausages Recipe Our family always heads to the Italian sausage food tent at the fair...with this recipe, we can have them anytime!
Makes 5 sandwiches.
Ingredients:
20-oz. pkg. Italian pork sausages
1 green pepper, sliced
1 onion, sliced
26-oz. jar spaghetti sauce
5 sub buns, split
Garnish: 5 slices Provolone cheese
Method:
Brown sausages in a non-stick skillet over medium heat; place in a slow cooker.
Add pepper and onion; top with sauce. Cover and cook on low setting for 4 to 6 hours. To serve, place sausages in buns; top with sauce mixture and cheese.
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| County Fair Italian Sausages |
The Tex Mex Chili Dogs Recipe Plain ol’ chili dogs are a thing of the past at our house!
Makes 10 sandwiches.
Ingredients:
1-lb. pkg. hot dogs
2 15-oz. cans chili without beans
10-3/4 oz. can Cheddar cheese soup
4-oz. can chopped green chiles
10 hot dog buns, split
Garnish: chopped onion, crushed corn chips, shredded Cheddar cheese
Method:
Place hot dogs in a slow cooker. In a separate bowl, combine chili, soup and chiles; pour over hot dogs.
Cover and cook on low setting for 4 to 5 hours. Serve hot dogs in buns; top with chili mixture and desired garnishes.
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| Tex Mex Chili Dogs |
The Italian Scallion Meatballs Recipe You can’t go wrong with this classic party recipe...everyone will love it.
Makes about 11 dozen.
Ingredients:
1 c. grape juice
1 c. apple jelly
1 c. catsup
8-oz. can tomato sauce
4 lbs. frozen Italian-style meatballs
Garnish: sliced green onions
Method:
In a small saucepan, combine all ingredients except meatballs. Cook and stir over medium heat until jelly is melted; remove from heat.
Place meatballs in a slow cooker; pour sauce over top and gently stir to coat.
Cover and cook on low setting for 4 hours. Sprinkle with onions at serving time.
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| Italian Scallion Meatballs |
The Green Chile Stew Recipe Perfect for a cold evening! Use hot, medium or mild green chiles according to your own taste.
Serves 4.
Ingredients:
1 to 1-1/2 lbs. boneless pork, cubed
2 16-oz. cans pinto beans
2 14-1/2 oz. cans Mexican-style diced tomatoes
2 4-oz. cans diced green chiles
15-1/2 oz. can hominy, drained
1 t. ground cumin
salt and pepper to taste
Method:
Place pork in a slow cooker. Top with remaining ingredients; stir. Cover and cook on high setting for 4 to 5 hours.
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| Green Chile Stew |
The Game Day Corn Chowder Recipe savory chowder is always simmering away in my slow cooker on football Saturday mornings so it’s ready to enjoy by kick-off.
Serves 6.
Ingredients:
1 lb. smoked pork sausage
3 c. frozen hashbrowns with onions and peppers
2 carrots, peeled and chopped
15-oz. can creamed corn
10-3/4 oz. can cream of mushroom soup with roasted garlic
2 c. water
Method:
Brown sausage in a skillet over medium heat; drain and cut into bite-size pieces.
Place sausage in a slow cooker; top with hashbrowns and carrots. Combine corn, soup and water; stir until blended and pour over sausage mixture.
Cover and cook on low setting for 8 to 10 hours.
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| Game Day Corn Chowder |
The Ham and Ranch Potatoes Recipe my family loves this dish and it’s so easy to make. The dressing mix gives it a wonderful flavor.
Serves 6.
Ingredients:
2 lbs. redskin potatoes, peeled and quartered
8-oz. pkg. cream cheese, softened
1-oz. pkg. buttermilk ranch salad dressing mix
10-3/4 oz. can cream of potato soup
16-oz. pkg. cooked ham, cubed
1 c. shredded Cheddar cheese
salt and pepper to taste
Method:
Place potatoes in a slow cooker. Combine cream cheese and dressing mix; add soup and mix well.
Add cream cheese mixture to slow cooker and mix with potatoes. Cover and cook on low setting for 6-1/2 hours.
Stir in ham and top with cheese; add salt and pepper to taste. Cover and cook for another 15 to 30 minutes, until cheese is melted.
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| Ham and Ranch Potatoes |
The Corned Beef Dinner Recipe Delicious any time of the year...so easy to prepare in a slow cooker.
Serves 6 to 8.
Ingredients:
4 c. hot water
2 T. cider vinegar
1 c. carrots, peeled and sliced
1 onion, cut in wedges
1/2 t. pepper
3-lb. corned beef with spice packet
8 redskin potatoes, quartered
1 head cabbage, cut into wedges
Method:
In a slow cooker, combine water, vinegar, carrots, onion and pepper.
Top with corned beef, contents of spice packet, potatoes and cabbage. Cover and cook on low setting for 8 to 10 hours.
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| Corned Beef Dinner |
The Best Ever Lasagna Recipe is a quick, easy recipe for homestyle lasagna...just add garlic bread and a tossed salad.
Serves 10.
Ingredients:
1 lb. ground beef, browned and drained
1 t. Italian seasoning
8 lasagna noodles, uncooked and broken into thirds
28-oz. jar spaghetti sauce
1/3 c. water
4-oz. can sliced mushrooms, drained
15-oz. container ricotta cheese
8-oz. pkg. shredded mozzarella cheese
Garnish: shredded Parmesan cheese
Method:
Combine ground beef and Italian seasoning. Arrange half of the lasagna noodles in a greased slow cooker.
Spread half of the ground beef mixture over noodles. Top with half each of remaining ingredients except Parmesan cheese.
Repeat layering process. Cover and cook on low setting for 5 hours. Garnish with Parmesan cheese.
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| Best Ever Lasagna |
The Savory Rice Pilaf Recipe The blend of mushrooms, wild and brown rice make this a great side dish for beef, poultry, seafood or pork.
Serves 6 to 8.
Ingredients:
3/4 c. long-cooking wild rice, uncooked
1/2 c. long-cooking brown rice, uncooked
1/2 lb. portabella mushrooms, sliced 1-inch thick
10-3/4 oz. can cream of mushroom soup with roasted garlic
1-1/2 c. water
1/8 t. pepper
Method:
Combine all ingredients in a slow cooker; stir well. Cover and cook on low setting for 6 to 7 hours, until rice is tender.
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| Savory Rice Pilaf |
The German Roast Pork and Sauerkraut Recipe is a delicious one-pot dinner for New Year’s Day or any time of year.
Serves 4 to 6.
Ingredients:
3 to 4-lb. boneless pork roast
salt and pepper to taste
1 T. shortening
32-oz. pkg. sauerkraut
2 apples, cored, peeled and quartered
1 c. apple juice or water
14-oz. pkg. frozen pierogies
Method:
Sprinkle roast with salt and pepper. Heat shortening in a skillet over medium-high heat.
Brown roast on all sides; place in a slow cooker. Add undrained sauerkraut, apples and juice or water; blend.
Gently add pierogies so they are partly submerged in the sauerkraut (as the roast cooks, more liquid will cover the pierogies).
Cover and cook on low setting for 8 to 9 hours.
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| German Roast Pork and Sauerkraut |
The Sunday Beef and Noodles Recipe Noodles and potatoes with beef gravy...that ’s my idea of heaven on a plate
Ingredients:
2-lb. beef chuck roast
4 c. beef broth
1 c. onion, chopped
2 t. onion powder
1 t. garlic powder
1 T. dried parsley
salt and pepper to taste
16-oz. pkg. extra-wide egg noodles, cooked
mashed potatoes
Method:
Place roast in a slow cooker. Combine broth, onion and seasonings; pour over roast.
Cover and cook on low setting for 6 to 8 hours. Remove roast; slice and return to slow cooker. Add noodles to slow cooker; heat through. Serve over mashed potatoes. Serves 6.
Glazed Carrots:
16-oz. pkg. baby carrots
1/2 c. orange juice
5 T. brown sugar, packed
2 T. butter
1/8 t. salt
Method:
Cover carrots with water in a saucepan. Cook until tender; drain. Add juice to saucepan; simmer until almost evaporated. Stir in remaining ingredients; cook until well blended and glazed. Serves 6.
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| Sunday Beef and Noodles |
The Pintos and Pork Over Corn Chips Recipe is a hearty dish that feeds a crowd of hungry people. easily!
Ingredients:
16-oz. pkg. dried pinto beans
3-lb. pork loin roast, trimmed
7 c. water
4-oz. can chopped green chiles
1/2 c. onion, chopped
2 cloves garlic, minced
2 T. chili powder
1 T. ground cumin
1 T. salt
1 t. dried oregano
Method:
Garnish: corn chips, sour cream, shredded Cheddar cheese, chopped tomatoes,
shredded lettuce
Cover beans with water in a large soup pot; soak overnight. Drain.
Add beans and remaining ingredients except garnish to a slow cooker.
Cover and cook on low setting for 9 hours. Remove meat, discarding bones; return to slow cooker.
Cook, uncovered, for 30 minutes, until thickened. Serve over corn chips; garnish as desired. Makes 10 servings.
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| Pintos and Pork Over Corn Chips |
The Russian Beef stroganoff recipe classic Russian dish was named after the Strogonov family.
Ingredients:
2 tbsp butter
1 onion, thinly sliced
8oz (225g) cremini mushrooms, sliced
11⁄2lb (675g) filet mignon,
cut across the grain into
2 x 1⁄2in (5 x 13mm) strips
salt and freshly ground black pepper
3 tbsp all-purpose flour
1 tbsp sweet paprika, plus extra for sprinkling
2 tbsp olive oil
1 1⁄4 cups sour cream or crème fraîche
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
Method:
1 Heat the butter in a large frying pan over medium heat. Add the onion and cook about 8 minutes, until golden. Add the mushrooms and cook about 5 minutes, until they begin to brown. Transfer to a plate.
2 Meanwhile, season the beef with salt and pepper. Mix the flour and paprika together in a large bowl, add the beef and toss well.
3 Add the oil to the pan and increase the heat to high. In batches, add the beef and cook, stirring occasionally, for about 3 minutes, until the meat is seared. Transfer to a plate.
4 Return the beef, onions, and mushrooms to the pan. Stir over high heat for 1 minute. Reduce the heat to medium-low. Stir in the sour cream and mustard and heat, but do not boil.
5 Stir in the lemon juice and season with salt and pepper. Sprinkle with paprika and serve hot. good wIth Rice or egg noodles.
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| Russian Beef stroganoff recipe |
The Meat loaf European Style recipe is great served hot for a weekday family meal, or cold in a sandwich or packed lunch.
Ingredients:
vegetable oil, for the pan
12oz (340g) ground beef round
8oz (225g) ground pork
1 onion, finely chopped
1⁄3 cup packed fresh bread crumbs
2 tbsp chopped parsley
2 tsp spicy brown mustard
1 tsp paprika
salt and freshly ground black pepper
1 large egg, beaten
3 hard-boiled eggs, peeled
For the sauce
1⁄2 cup sour cream
3 small sour pickles (cornichons), chopped
1 tbsp capers, chopped
1 tbsp finely chopped parsley
Method
1 Preheat the oven to 400°F (200°C). Lightly oil an 8 x 4in (20 x 10cm) loaf pan.
2 Mix together the ground beef, pork, onion, bread crumbs, parsley, mustard, and paprika and season with salt and pepper. Stir in the beaten egg and mix thoroughly.
3 Evenly spread half of the mixture in the pan. Arrange the hard-boiled eggs down the center, then top with the remaining meat mixture and smooth the top.
4 Cover the loaf pan with aluminum foil. Bake for about 50 minutes, until firm. Let stand for 10 minutes before turning out onto a warmed platter.
5 To make the sauce, mix the sour cream, pickles, capers, and parsley.
6 Serve the meat loaf cut into slices, with the sauce spooned over and extra on the side.
Notes and Tips:
good wIth A salad of arugula and halved cherry tomatoes. PrePare ahead The loaf can be prepared through step 4 and refrigerated for up to 8 hours. The sauce can be covered and refrigerated for up to 3 days.
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| Meat loaf European Style recipe |
The Blanquette de veau recipe is a simple, delicately flavored French veal stew in white sauce.
Ingredients:
1 1⁄2lb (675g) boneless veal shoulder,
cut into 2in (5cm) pieces
2 onions, chopped
2 carrots, chopped
2 tbsp fresh lemon juice
1 bouquet garni (6 parsley stalks, 1 celery rib,
1 bay leaf, 5 black peppercorns,
3 fresh thyme sprigs, tied in cheesecloth) salt and freshly ground black pepper
6 tbsp butter
16 white pearl onions, peeled
8oz (225g) cremini mushrooms, quartered
2 tbsp all-purpose flour
3 tbsp heavy cream
1 large egg yolk chopped parsley, to garnish
Method:
1 Combine the veal, onions, carrots, lemon juice, and bouquet garni in the casserole and season with salt and pepper. Add enough water to cover. Bring to a boil over medium heat. Reduce the heat to low and simmer about 1 hour, or until the meat is tender.
2 Meanwhile, melt 2 tbsp of the butter in a frying pan over medium heat. Add the pearl onions and cook, stirring occasionally, about 5 minutes, until lightly browned. Add 2 tbsp of the remaining butter and the mushrooms. Cook, stirring occasionally, for 5 minutes, or until the mushrooms are tender.
3 Strain the stew, reserving 21⁄4 cups of the cooking liquid. Add the meat and vegetables to the mushroom mixture and cover.
4 Melt the remaining butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Whisk in the cooking liquid. Bring to a boil, whisking often.
5 Whisk the cream and egg yolks in a bowl, and gradually whisk in 1 cup of the sauce. Return to the saucepan. Pour the sauce over the meat and heat without boiling, stirring gently. Sprinkle with the parsley and serve hot. good wIth Steamed rice.
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| Blanquette de veau recipe |
The chicken artichoke casserole recipe prep time: 15 minutes start to finish: 50 minutes 6 servings (11⁄3 cups)
Ingredients:
1 tablespoon olive oil
1 cup chopped red bell pepper
1⁄4 cup sliced green onions (4 medium)
3 cups chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained, chopped
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1 cup shredded Asiago cheese (4 oz)
1⁄2 cup reduced-fat mayonnaise
1 1⁄2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed Additional sliced green onions, if desired
Method:
1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
2 In 6-inch skillet, heat oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften.
3 In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
4 Bake 30 to 35 minutes or until hot and bubbly. Sprinkle with additional sliced green onions.
Notes and Tips:
If refrigerated Alfredo sauce is not available, use about 1 cup of Alfredo sauce from a jar. Use regular canned artichoke hearts for this recipe, not the bmarinated ones. Artichoke hearts are available in several sizes. Choose the least expensive, as they are chopped in this recipe.
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| chicken artichoke casserole recipe |
The chicken and barley risotto with edamame recipe prep time: 40 minutes start to fi nish: 5 hours 10 minutes 9 servings (about 1 cup each)
Ingredients:
1 1⁄4 lb boneless skinless chicken breasts, cut into 3⁄4-inch cubes
1 1⁄2 cups chopped onions (3 medium)
1 1⁄4 cups uncooked pearl barley
1⁄2 cup shredded carrot
2 medium cloves garlic, finely chopped
1⁄2 teaspoon salt
1⁄2 teaspoon dried thyme leaves
1 carton (32 oz) chicken broth (4 cups)
1 cup frozen shelled edamame (green) soybeans, thawed
1⁄2 cup shredded Parmesan cheese
Method:
1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.
2 Cover; cook on Low heat setting 4 to 5 hours.
3 In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling.
4 Stir thawed edamame and boiling broth into barley mixture in cooker.
5 Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Stir in cheese.
Notes and Tips:
For a vegetarian version of this healthpacked recipe, omit the chicken and use vegetable broth instead of the chicken broth. Complete the meal with a colorful salad using a variety of greens of different colors and textures.
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| chicken and barley risotto with edamame recipe |
