2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for about 90 minutes.
**The soup will be very thick. You may adjust by adding more broth or less barley if desired.**
Remove bay leaves before serving.
1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
ground black pepper to taste
1/2 pound Pastrami
Preheat oven to 350 degrees.
Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
Place Pastrami slices on cooling rack set over a baking sheet.
Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
Remove pastrami and brush both sides with brown sugar mixture. Return to the oven and bake another 5 minutes.
Repeat basting every 5 minutes until pastrami is browned and crisp.
1 Box of Pasta – Penne or Spirals
1 Cup Fresh Basil
1/3 Cup Almonds – Plain or Roasted
1/2 Cup Olive Oil
1 Garlic Clove
1-2 tsp Lemon Juice
1 tsp Salt
1 tsp Pepper
- Cook the Pasta
- In a blender, blend the Basil, Almonds, Garlic Clove until finely chopped.
- Add the Olive Oil, Lemon Juice, Salt and Pepper and blend until smooth.
- Once the pasta is ready and cooled off, add the pesto sauce and mix until all the pasta is fully covered.
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 30-40 minutes.
1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup maple syrup
2 tablespoons canola oil
2 tablespoons prepared mustard
1 fresh beef brisket
In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally.
Remove from the heat. Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain.
- Oil, for frying
- Chicken Breast, pounded or thinly sliced
- BBQ Sauce
- Chicken consomme, 1Tablespoon
- Sandwich rolls
- Red Onion
- Granulated Garlic
- Pour oil into frying pan and turn fire on medium
- Mix together the mayo and bbq sauce until it’s well blended. As well, mix together the breadcrumbs and chicken consomme until blended
- Dip the chicken into the mayo & bbq sauce mixture and coat both sides. Then, dip the chicken into the breadcrumbs mixture to coat both sides.
- Fry chicken until golden brown on both sides, about 2-4 minutes per side.
- In a separate bowl, mix together some mayo, bbq sauce, ketchup, pepper and granulated garlic. Spread this mixture onto the sliced bread/rolls, add veggies, then the chicken.
ENJOY WHILE IT’S HOT AND FRESH!!