In the Kitchen #5
Been a while since we’ve had one of these, but I was playing in the kitchen again and didn’t have absolutely everything on hand that I wanted, so substitutions were made and my partner liked it. And since it’s getting colder outside for some of us I present it to you…
Barley and Lentil Stew with Sausage
You’ll need
Hardware:
Dry Measuring Cups/Spoons
Wet measuring cup
Skillet
Cooking spoon
Crock-pot
Software:
1 lbs pork sausage
.5 cups barley
.25 cups lentils
1 bay leaf
1.5 tbs olive oil
1 medium onion (chopped)
10 crimini mushrooms (quartered – and any kind of mushroom will work)
2 cloves of garlic (chopped)
1.5 tsp marjoram
1.5 tsp oregano
2 or 3 beef bullion cubes
4 tbs dill
2 tbs soy sauce
Salt & Pepper to taste
Approximately 5 cups water
Plug in your crock pot and turn it onto the medium setting. Add 2 cups of water, the barley, lentils and bay leaf, cook for about 40 minutes, checking periodically.
Meanwhile, chop veggies and garlic and place to the side. Fry your sausage with the olive oil until it crumbles nicely, do not drain this.
When the timer for the barley and lentils goes off remove the bay leaf and stir, add in 3 cups of water and 2 to 3 beef bullion cubes. Stir and set timer for 10 minutes.
When the timer goes off add the sausage, veggies and garlic, stirring after each addition. Add spices and soy sauce and cover.
Wait approximately 3 to 4 hours, stirring occasionally, for the stew to simmer and flavors to blend and serve with warm biscuits and butter.
Tags:Creative Cooking, Everyday Inspiration Getting InspiredKeep your knives sharp, your marble board cold, your spice rack neatly organized and use your kitchen creatively.
