Barley and Pumpkin and Beans… Oh My!

To the extent that I am able to remain upright, I’m going to try making a beef soup with barley.  And potato, since we’ve decided to make it a little more stew-like.  The recipe on the barley bag calls for canned mixed vegetables, but I’m going to use real carrots, plus some frozen lima beans, peas, and corn if we’re not out as we suspect.

Should be an interesting experiment, and hard to go wrong.

I was thinking of making chili again, but I’ve also been eager to try the barley.  And the garbanzos I bought with the idea of making hummus.  Which Deb noted is also used for falafel, which I have never had, but sounds good.  After all, it’s basically a meatball made with a bean instead of meat base.  That led me to look at recipes here, here, here and here, the third of which uses fava beans with a lesser amount of chick peas, and all of which vary enough that you can get an idea of the range of possibilities.  Really, the beans make a blank slate and could be spiced many ways.

That led me to a recipe for pita bread, which sounds easy.  We’ll have to get some yeast, which we’d also need if I ever get around to making bread.  Not only is it a potential vehicle for falafel, but also toasted pita pieces are good dipped in hummus.  Also there’s a tahini recipe.  Never heard of the stuff until I saw that it’s used on falafel.  So we’ll need sesame seeds too.

On another food note, Jeff has a pumkin pie post at his food blog.  I made pumkin pie from scratch once when I was a kid, and would be intrigued to do it again sometime.  I found this recipe to do that, which intrigued me because it calls for using the microwave to cook the pumpkin.  It looks like a fantastic shortcut.

All of which reminded me I want my stepmother’s recipe for sweet potato pie.  Though presumably I can find a good one online…

1. May I suggest Tzatziki? One of my fave things to make—will go with your pita!

   Posted by Ithildin  on  11/04  at  01:17 AM  from 
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