Barley Jambalaya

I got this recipe a few years ago from my friend Elysa and it is so yummy! It makes a HUGE pot and even tastes better the next day when the spices have had a chance to meld. The kids love it and it's super healthy.
2 cups barley
5 cups chicken broth or water
2 bay leaves (optional)
1 cup cooked, shredded chicken (can use canned) or shrimp
1 tablespoon olive oil
1 onion, diced
1 cup diced fresh peppers (I prefer red & yellow)
1 cup diced celery (4-5 stalks)
2 cloves garlic, minced
1 15oz can diced tomato (or two large fresh tomatoes, diced)
2 8oz cans tomato sauce (or 1/2 jar spaghetti sauce)
1 teaspoon salt
1 1/2 teaspoon oregano
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon italian seasoning
1/2 teaspoon cayenne pepper (I never add this, I'm wimpy when it comes to heat and I don't have any)

1. In a large stock pot cook barley, chicken broth or water and bay leaves, cover and bring to a boil. Reduce heat to medium and simmer 1 hour.

2. In large pan heat olive oil and saute vegetables and garlic. Stir in meat, spices, tomates and tomato sauce and cook over medium heat until boiling. Reduce heat, cover and simmer on low until barley is done.

3. Remove bay leaves from barley. Stir vegetable/tomato mixture into barley. Serve warm. Tastes great reheated the next day- add a little water or spaghetti sauce to thin if desired.

Almond Crusted Halibut Symphony

I've been trying to learn to like fish or at least be able to tolerate it. I tried making fish tacos with tilapia and just couldn't bring myself to eat more than a bite or two. Anthony was feeling like fish tonight so I suggested he try this recipe that I'd been meaning to make for quite a while now but couldn't bring myself to do it in case it turned out like my fish taco diaster. I was pleasantly surprised- the halibut had hardly any fish flavor. The dish was amazing- it tasted fabulous, looked fabulous and was an absolutely perfect dinner alongside garlic mashed potatoes and steamed green beans. It seems complex at first, but it was simple enough my husband was able to make it with hardly any help from myself. So if you're like me and don't eat fish, try this- it really has no fishy flavor!

Almond Crusted Halibut Symphony

Ingredients:

3 filets halibut
1 tablespoon butter

Buerre Blanc Sauce

1 tablespoon water
1 tablespoon red wine vinegar
1/4 teaspoon thyme
1 bay leaf
1/3 cup heavy cream
1 cube butter cut into tablespoon-sized pieces
2 tablespoons minced shallots (I used chopped fresh chives)1teaspoon lemon juice

salt and pepper to taste

Topping

1/4 cup bread crumbs

2/3 cup sliced almonds

1 tablespoon butter, melted

1 egg, lightly beaten

Heat 1 tablespoon butter in frying pan. Over medium heat, saute halibut filets for 2 to 3 minutes or until golden brown on one side. Flip over, cover with lid and turn off heat. Let halibut continue cooking in hot pan until golden brown on the other side.

Make buerre blanc: in small saucepan over medium heat combine water, vinegar, shallots (or fresh chopped chives), thyme and bay leaf. Boil until liquid has evaporated, remove bay leaf. Stir in cream and boil until liquid is reduced by half. Whisk in butter 1 piece at a time. Stir in lemon juice, salt and pepper. Turn off heat but let sauce remain on stove to keep warm.

Topping: In a small bowl melt butter and stir in bread crumbs and almonds. In another small bowl beat egg.

Transfer halibut to a cookie sheet and turn oven to broil. Brush egg on top of filets and top with bread crumb topping. Broil for 2-3 minutes until golden brown- watch carefully because it will cook quickly.

Oven baked Salmon with pesto & sun dried tomatoes

I usually don't eat seafood. Ever. The smell of fish makes me ill. I assumed that anything that came from the sea must taste as awful as it smells. I am yet again proven wrong.

A few months ago I saw a cooking show that discussed cooking salmon in a pan and the trick to avoiding the "fishy" smell is to cook it on one side until golden, flip it, put the lid on, turn the stove off and walk away. After about 8 minutes it will be done and there will be no noxious odor. I tried it for my husband (I've banned all fish from the house since we've been married) and it worked! No fish smell. He was happy to eat fish for the first time since being home from Kuwait and I was happy because my house still smelled nice. I even took a bite. It wasn't bad. I didn't love it, but I also didn't hate it.

So...when we were in Utah my lovely friend Leta invited us to dinner and said she was thinking about making salmon. I agreed since I didn't mind it the last time I tried it, plus she mentioned pesto and sun dried tomatoes- so I couldn't resist. I was pleasantly surprised! I've determined to make some type of fish at least 2-3 times a month now until my tastebuds learn to LOVE it. Or at least desire it. It's such a healthier alternative to chicken and pretty easy to prepare. I'm sure I made it different from what she did, but this is what I could remember and my family loved it.

2 salmon filets

Basil pesto

Sun dried tomatoes

Angel hair pasta (or any kind!)

Preheat oven to 450 degrees. Top each salmon filet with a heaping spoonful of basil pesto. Bake in preheated oven until salmon is cooked through, about 12 to 15 minutes.

While salmon is cooking, cook pasta according to package directions. Drain. Stir in 1/2 jar (or more to taste) of sun dried tomatoes until pasta is well coated.

Serve salmon over pasta and top with parmesan cheese, if desired.

If you're like me and prefer small pieces of salmon, or if you're feeding kids, you can shred it with a fork and stir it in the pasta. Healthy. Delicious.