rich beef barley soup

based on Ina Garten's recipe in Barefoot Contessa: How Easy Is That? (2010)

~6 servings

Heat in large pot or Dutch oven over medium heat:

1 tablespoon olive oil

2 pounds beef oxtails (or short ribs)

1 teaspoon salt

0.5 teaspoon black pepper

About 10 minutes, until oxtails are browned all over.  

Remove oxtails with a slotted spoon and reserve.

Add:

2 cups leeks, white and light green parts chopped (2 leeks)

2 cups carrots, diced (4 carrots)

1 cup celery, diced (2 stalks)

2 garlic cloves, minced

Cook and stir occasionally, about 10 minutes until vegetables start to brown.

Add:

2 sprigs fresh thyme leaves (tied together)

3 bay leaves

Return oxtails to pot.

10 cups beef broth

1 teaspoon salt

1 teaspoon black pepper

Raise heat, bring to a boil.  Lower heat, simmer 1 hour.

Discard thyme bundle and bay leaves.

Skim off the fat.

Meanwhile, boil 4 cups water and add:

1 cup pearled barley

Simmer uncovered 30 minutes then drain.

When soup is ready, add barley.

Cook another 15-20 minutes, until barley is tender.

Season with salt and pepper to taste.

Serve with or without the oxtails.

breakfast hash with bell pepper and swiss chard

from the Early Summer 2013 Williams-Sonoma catalog
serves 4-6

In large saute pan over medium heat:
1 tablespoon olive oil
0.5 yellow onion, thinly sliced
0.5 red bell pepper, seeded and sliced
Stir occasionally and cook until onion is caramelized (about 15 minutes).
Transfer to a bowl.

Optional:
Increase heat to medium-high and cook
0.75 pound bulk breakfast sausage until browned (about 8-10 minutes)
Drain on paper towels and add to onion mixture.

In pan over medium heat:
1 tablespoon olive oil
1 pound red or Yukon Gold potatoes 1-2" diameter, parboiled and halved
Cook and toss occasionally until lightly browned.
Return onion mixture to pan then add:
1 bunch Swiss chard, stems removed and cut crosswise into 1" strips (about 3 cups packed)

Serve immediately with:
fried eggs
bacon!!

thai red curry chicken

from Real Simple's dinner tonight: done!
4 servings

Cook: 
1 cup white rice

In large skillet over medium-high heat:
Heat 2 tablespoons canola oil
1.5 pounds chicken cutlets, seasoned with 0.5 teaspoon salt and 0.25 teaspoon black pepper
Remove chicken from skillet and cut into strips.

Add:
1-2 red bell peppers, sliced
0.25 cup water
Cook and toss frequently, until tender (about 3-4 minutes).

Add:
2 tablespoons red curry paste
one 15 ounce can of light coconut milk
Simmer until slightly thickened, then add the chicken back.

Serve the chicken curry over the rice with:
lime wedges
0.25 cup torn fresh basil leaves