What I'm cooking and eating

Saturday, 5 February 2011

Vegetarian barley chilli

Pearl barley is really low GI, so a very good carbohydrate. Plus we have too much right now, as a certain husband misunderstood "PB" on the shopping list (which was meant to be peanut butter).

1/2 cup black-eyed beans (125 ml measure)
1/2 cup kidney beans
1/2 cup pearl barley
1 onion
Several cloves of garlic
1 aubergine
1-2 courgettes
1 chilli pepper
1 tin of tomatoes
Such other vegetables as you may have that want using: sweet pepper, mushrooms, leeks, butternut squash, carrots, swede.... vary it!
Glass red wine, if available
About 500 ml total liquid, including wine; vegetable stock cube or Stock Pot.
Seasoning, including lots of chilli pepper and/or sauce.

Soak beans for at least 6 hours, then change their water, put in a saucepan and boil HARD for at least 10 minutes (red kidney beans contain a toxin and will give you food poisoning unless this is done. Of course, if in doubt or you forget, use a tin, but fresh-cooked are nicer; OR you could do this in advance & freeze the beans). Drain and rinse, and then add to a large casserole dish with the chopped vegetables (peeled where necessary), barley, liquids and seasoning. Bring to the boil, then lower the heat and simmer for about an hour. Or you could transfer it to a slow cooker at this stage. Serve with grated cheese.

I defy even the most carnivorous of omnivores to miss the meat out of that one!

Food diary for Friday 4 February

Stupid o'clock: Tea, mini-banana
At skating: Coffee, another mini-banana
Breakfast: Egg and sausage McMuffin (talk about guilty pleasures, but I was waiting for the bank to open), orange juice.
Lunch: Vegetarian barley chilli with cheese.
Snack: Egg mayonnaise sandwich
Supper: Fish and chips, leeks; peaches with natural yoghurt.
Midnight feast: Crust with hummus; slice Edam.

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