Did you miss me?
I am very aware that it's been about a month since my last post, and I'm very sorry. However, I'm pretty sure my dad is the only one who's been crushed by my hiatus. I know that you're dying to know what I've been doing since late December. Here it is:
1. We took a trip to St. Lucia. The food was so uninspiring that I worked out every day and took to a much healthier diet.
2. Husband and I have been glued to our workplaces since our return from the trip though I've also stuck to working out and cooking nearly every night (meaning that we haven't had time for much else). I sit down on Sunday, find a few recipes, and shop for the week.
But sometimes, the planning isn't so awesome, and I'm left saying, "Well, I have frozen shrimp and some barley... what can I make?" Thank goodness for Google because instead of turning to GrubHub on Saturday night, I made this great dish!
Source: Whole Living
Makes 4 servings
Total time: 1 hour
Ingredients
1 cup pearl barley
6 cups homemade or low-sodium store-bought chicken stock
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup dry white wine
12 ounces rock shrimp, peeled Maine shrimp, or other small peeled shrimp
2 1/2 cups frozen peas, thawed
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup finely grated Parmesan cheese
1 teaspoon coarse salt
Freshly ground pepper
Instructions
Place barley in a bowl, and add enough cold water to cover by 2 inches. Cover; let soak in the refrigerator overnight.
Bring stock to a boil in a saucepan. Remove from heat, and cover. Drain barley. Heat oil in a medium saucepan over medium heat. Add onion; cook 6 minutes. Stir in barley. Add wine, and cook, stirring, until liquid has evaporated.
Add 1/2 cup stock, and cook, stirring, until liquid is absorbed. Continue adding stock, 1/2 cup at a time, waiting until liquid is absorbed before adding more, until barley is tender but still slightly firm, about 35 minutes total (reserve 1/4 cup stock to stir in at the end).
About 1 minute before barley is done, stir in shrimp and peas, and cook until shrimp are opaque throughout. Remove from heat, and stir in 1/4 cup stock, lemon zest, lemon juice, Parmesan, and salt. Season with pepper, and serve.
Bonus of this recipe: it only takes 1/2 cup of wine. You decide what to do with the rest!
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