January 22nd, 2011
After a very long hiatus I decided to cook again. Just kidding, I cook all the time! The only problem is I don’t make time to share it with you. Well, here I am and I’ve got a few tricks up my sleeve, including this delicious stew.
I recently returned from a wonderful vacation in Jamaica where (…read more and get the recipe)
May 18th, 2008
The other night my wife declared “I need some chocolate decadence!” That was when I knew I had to get to work. We had both been craving chocolate chip cookies lately so I got out the recipe. These chocolate chip cookies come from an article we cut out of the Oregonian a year or so ago because my wife was trying to figure out how to make chewy, melt-in-your-mouth, decadent chocolate chip cookies. At long last, this recipe is the end-all of this famous morsel. I baked them for about nine minutes which was probably about one minute too short. Due to this, the centers were soft, but I thought I had reached heaven every time I bit into one.
I think the brown sugar (more moist than white sugar) and cold butter and eggs make the difference when compared to other recipes. When you beat the butter and it is cold, try chopping it into smaller pieces in order to blend it easier. Needless to say, my wife loved them! I even snuck in some whole-wheat flour so it didn’t feel all bad eating these!
I REALLY hope you enjoy them as much as I did. I’d quickly like to announce that I am joining the FoodBuzz Featured Publisher Program. I’m excited to have some new readers enjoying what I cook, so, welcome! Here’s what I did:
- 1 and 1/2 cups of brown sugar
- 1/4 cup granulated sugar
- 1 cup of cold unsalted butter
- 3 cold eggs
- 2 cups of regular flour
- 1/2 cup of whole-wheat flour
- 3 cups of quality chocolate chips
- 1 tablespoon of vanilla extract
- 1 teaspoon baking soda
- Pinch (up to 1 teaspoon) of fine sea salt
- Preheat your oven to 375 degrees fahrenheit
- Beat the butter and brown sugar together until it is fluffy
- Beat in the cold eggs until well combined
- Mix in the vanilla
- Then mix in each of the flours, baking soda and the salt but only just until combined.
- Gently stir in (with a wooden spoon) the chocolate chips
- Spoon out by the tablespoon full (larger or smaller according to your taste) onto a greased cookie sheet with at least two inches between each cookie
- Bake for 8 to 10 minutes
- Remove from tray immediately and cool on a cooling rack then serve with a big glass of milk and go to heaven!
I hope you enjoy them!
April 9th, 2008
This last weekend was my sister-in-law’s wedding. The wedding was beautiful and my wife especially looked hot! I wasn’t part of the wedding party, but I did have the pleasure of cooking breakfast for the “day of.” She didn’t want to put me out or have me do any major cooking in the morning, so we decided on muffins and fresh fruit. After going to Costco and looking for muffins I decided they looked WAY too unhealthy (sugary and such) for a bridal party and to last them throughout the morning. I definitely didn’t want anyone having a sugar high and subsequent crash.
My solution was to bust out the muffin tins, whole wheat and go light on the sugar! The result was about 100 delicious small muffins. I made both pumpkin and banana muffins with hazelnuts in each and raisins in the pumpkin variety. Everything turned out good, except I wish I would have had riper bananas and I might add a little more oil, butter or milk next time to the banana muffins.
My wife and I also had a discussion about the whole wheat flour. We noticed that the flavor of these and other things I’ve made has been turning out weird with this brand of flour I have. I usually buy King Arthur Whole Wheat Flour which makes for great bread making too (I know I owe you this recipe sometime!). I think, even though the prices of wheat keep going up, I am going to have to keep buying this brand due to the quality. Of course, I used my wife’s Stahlbush Island Farm Organic Pumpkin again with great success!
I’m going to share the Pumpkin Raisin Hazelnut Muffin recipe. Here’s what I did:
- 1 cup regular flour (mix and match to your taste)
- 1/2 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 cup of raisins
- 1/2 cup to 1 cup of roughly chopped hazelnuts (walnuts work too) — try Hazelnut Hill!
- 1 can Farmer’s Market Organic Pumpkin (15-oz)
- 1/3 cup canola oil (or unsalted butter for a slightly richer flavor)
- 2 eggs, whisked
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/2 cup of sugar (down from 1 and 1/4 in the recipe I modified!!)
- 1/2 teaspoon baking soda
- pinch of fine sea salt
- cinnamon and sugar sprinkled on top right before baking
- Preheat the oven to 350 degrees f.
- Pour about 2 cups of boiling water over the 1 cup of raisins to plump them for about 5 minutes, drain well before using.
- Place muffin liners in your muffin tin (this will make about 20 average sized muffins or about 12 large ones)
- In a small glass bowl mix flours and baking powder, set aside
- Mix together remaining ingredients until combined well to create a pumpkin mixture
- Add flour mixture to the pumpkin mixture and mix only until just combined
- Fill muffin cups about 3/4 full and sprinkle cinnamon-sugar mixture on top of batter
- Bake for 20-30 minutes (depending on size) or until a toothpick comes out clean
- Remove from oven and let cool
I hope you enjoy them!
March 3rd, 2008
Food and coffee were, obviously, both very enjoyable portions of my trip to the Dominican Republic. Here I am a month later at home thinking back on what else I did there. We tried really hard to visit a lot of friends and even make new friends there. It was so enjoyable to walk to someone’s door and have them shrill ‘entre, entre’ (come in, come in). To have someone sincerely pull a chair out or laugh as they kick a younger brother or daughter out of their seat and say ‘Sientate, Sientate’ is such a great feeling. I was able to see a very different side of people compared to what we typically see in the U.S. For example, I don’t even know either of my neighbors and I’m sure I’m not alone.
Back to the food: My wife and I were able to visit each missionary (including one indigenous missionary) on the T.E.A.R.S. team during the two weeks we were there to cook! I made it my mission to cook a meal for each of them.When I left for the D.R. I felt miserable with a cold. When I arrived Jennifer and Luis Rodriguez(another T.E.A.R.S. missionary couple) had plans to have us over for dinner the night after we arrived. I still hadn’t fully recovered but Jennifer remembered my blog and was fresh out of Taco Seasoning packets. I was volunteered to come up with a substitute with the seasonings in the cupboard. Fortunately I had made this seasoning many times at home using cumin, pepper, salt, garlic, onions and ground beef. It turned out good and we had a great evening of sharing and games.
For Bau (a Dominican missionary living in Maria Auxiliadora, La Vega) we cooked one of my favorites — Unique Chicken Pot Pie. I was also able to share this meal with Tracy, a long-time missionary with T.E.A.R.S. Bau and his wife Adriana had never experienced a “soup” quite like that!
Tracy and I experimented with my pretzel recipe (and maybe I’ll teach you someday on this blog). That was an experience. Even finding the ingredients in La Vega was a challenge, not to mention baking in a tiny gas oven and kneading dough on a small wobbly plastic table. Good memories.
For Rod Davis (the Executive Director of T.E.A.R.S.), Twila (his wife), and two children I cooked one of my wife’s favorites: Linguine with Spicy Chorizo and Tomato Sauce. I combined this with a feeble (and unsuccessful) attempt to make French Bread for the first time. The bread tasted good, but I didn’t quite follow all of the directions. I forgot to roll out the dough and then roll it up so it just spread out and became very flat. When I got home I tried it again right away with great success. I’ll have to post on here how to do it right pretty soon.
One of my favorite evenings, yet bittersweet since it was our last night, in the Dominican Republic was when we stayed with Joy and Vidal Reyes. Vidal and I (the mighty men of the house) got to cooking. Due to the fact that it was about a perfect 75 degrees every day there Vidal fired up his BBQ. He figured we hadn’t had a BBQ since summer and cooked us up some delicious chicken and steaks. He was correct about that and it was so good to have BBQ. He also taught me how to make Spanish Rice Vidal style. It turned out pretty good and I’ve already experimented with my own back home. I’ll have to get it perfected and then blog about it too!
I was able to use fresh ingredients they already had in their house to cook some of my delicious pico de gallo salsa. I chop into small cubes tomatoes, onion, chilis, bell peppers (optional), cilantro and add fresh squeezed lime juice, minced garlic, and salt. We had a delicious meal that evening and also had a great time really getting to know Joy and Vidal.
All of the cooking I did there was quite an experience. Often times I was forced to improvise due to lack of a lot of the conveniences we are blessed with here in the states. While baking bread the power went out (as it often does) at the Davis’s house outside the barrio (Maria Auxiliadora, La Vega). Luckily, Rod has a generator! When I was preparing to make the Chicken pot pie the water was turned off (as it often is) to the Barrio. I used a bucket we had filled with water for such an occasion to rinse and boil the chicken. That was … interesting. Also, since hot water (from a tap) is pretty much non-existent in most places I never was able to wash my hands or utensils as I normally would. This sort of sicks you out, but you get used to it, especially after eating at someone else’s house where they’ll cut up chicken with the same knife they use to cut everything else up without even rinsing between. All in all the cooking turned out pretty good. The missionaries enjoyed some American cooking and Rachel and I got to have some great company throughout our trip.
In my next and final DR series I’ll talk about the no-bake cookies I cooked up in Travesia on the Fugon.
Thanks for reading!
January 5th, 2008
Now that the business of the Christmas season is winding down I have found more time for the things I enjoy like: running/jogging, baking, spending quality time with my wife, and most importantly to you, writing on my blog! I’ve just finished baking some cupcakes [I'll post about this later] but first I want to tell you about my tamales I cooked up just before Christmas.
My work has a potluck once a year right before we head off on our Christmas vacation. Last year I brought some cookies (I think?) but I had remembered that there were way too many sweets. I did some thinking and after attending an authentic Mexican Christmas party at my friend’s place and eating Tamales there I decided that would be the thing to do.
So I was off, determined to find the best recipe on the web and make my first-ever batch of home-made hot tamales! WOW were they good!!!! I found the recipe online and followed the advice to spread this out over a few days. Here’s what I did:
- Day 1: Make the Meat
- Day 2: Make the masa, prepare corn husks, and fill with meat
- Day 3: Steam the tamales
Now, you can do all of this in one day, but you’ll probably have to start in the morning or early afternoon to finish all the steps. Be advised.
- 1 whole chicken
- 1/4 cup Corn oil [ I used olive oil for less fat ]
- 3 tablespoons chili powder
- 1.5 tablespoons ground cumin
- 1/2 tablespoon ground pepper
- Salt to your preference (I used about 1 or 2 teaspoons)
Before we start cooking I’m going to remind you to save the chicken broth when you are done!
- Insert whole chicken (rinsed in cold water and fat cut off) into a pot large enough to hold the whole chicken and cover with water.
- Fill pot with cold water to an inch or two above the chicken [although the original recipe didn't call for it I added some (no more than 1 tablespoon each) pepper, garlic powder, onion powder and chili powder to the water for extra flavor]
- Bring water to boil then reduce to simmering for 2 hours.
- Prepare an ice bath to cool chicken when done cooking
- Cool the chicken in the ice bath when it is done (saving the broth for day 2)
- When the chicken is cool, using an immaculately clean work area and hands, remove all meat from the chicken with your hands and discard the bones (or make weapons from them ).
- Heat up a pan and the corn oil with enough room to hold the chicken meat.
- Add the seasonings and mix well for about a minute over medium heat
- Pull the chicken meat apart with your hands and add it to the pan.
- Cook it all together until it combines and gets heated through again.
- Taste it and add more seasoning as you see fit.
- Put it in a container and save for Day 2.
- 2 lbs “Ma Se Ca” Instant Corn Masa Mix (1/2 of the 4 lb bag)
- 3 Tablespoons paprika (weird — at least to me –, I know, but it’s good)
- 1.5 Tablespoons of salt (less or more to your taste)
- 1 Tablespoon of ground cumin
- 3 Tablespoons of chili powder
- 3 Tablespoons of garlic powder
- 2 cups of corn oil [ again I used olive oil for less fat ]
- 2 quarts Chicken Broth from Day 1 [ reheated on the stove ]
- Chicken mix from Day 1 [ reheat on the stove for easier spreading ]
- About 30 dried corn shucks (I found mine near the masa mix in the grocery store)
- Place the corn shucks in a large bowl full of scalding hot water to soften.
- Mix all the spices and masa together until combined
- Add the oil and mix
- Slowly mix and add the chicken broth 1 cup at a time working it in with your hands.
- Add more masa if too thin or more chicken broth if too thick.
- Work the dough to a peanut butter consistency.
- After the corn shucks are softened peel them apart one by one
- Hold one in your hand and spread a thin layer of masa over the shuck leaving 1/3 masa free on one side and the bottom of the shuck.
- Add a little bit (1 tablespoon or so) of spicy chicken to the top of the spread masa
- Now roll up from side to side and then fold the bottom up and place in the steaming basket.
- Keep doing this until you run out of either the chicken, masa or both. I had to make more masa, but I also used more than I should have and they were really thick.
Wow, now you have a steam pot full of tamales. You can steam them now or wait till the morning like I did. Refrigerate them if you decide to wait until day 3.
- Your steam pot full of tamales
- Fill the bottom of the steam pot full of water — do not let the water touch the tamales.
- Heat the water to boiling, then reduce it to simmer so it steams the tamales.
- Cover the tamales and let them steam.
- Check the water — OR ELSE your house will seriously burn down, trust me on this one I had smoke detectors going off!
- After about 2 hours take one tamale out and unwrap it to see if it’s done. The masa should be cooked thoroughly.
Now, enjoy a tamale FRESH and DELICIOUS! Let me know what you think in the comments!
I hope you enjoy!
December 3rd, 2007
It’s been a while since I have written here, but I do have a delicious recipe to share! Besides that, my birthday was the other day and I got some really cool gifts from my wife that relate to my cooking.
First, she got me a book I’ve been raving about on here: “Nightly Specials“ I had previously only checked it out from the library. I hope to cook up some more recipes and share from it. The chicken pot pie recipe below comes from this book.
Second, and -I think -a lot cooler (but equally as special), is a trip to the Oregon Culinary Institute for a hands-on cooking lesson! I guess she’s taken notice that I like cooking . This should be a pretty fun time for me. Until then, I’ll just have to keep trying new recipes and posting them here. When I go, I’ll be sure to share some of what I learned with you and, naturally, with my wife! I can’t wait!!!!
Now, back to the pot pie. It’s not a pot pie in the traditional sense, the crust is more like a thin, buttery, very soft biscuit that you place on top of a rich chicken sauce/broth/filling. The filling is like the most delicious creamy chicken soup you’ve ever tasted. My wife wants me to get a “Yum” meter on my blog — and this one gets the highest ranking! Here’s what I did (warning, this recipe takes a long time to prepare if you do it all at once. Consider making chicken broth a day ahead of time.):
- 2 & 1/2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- salt + pepper
- 3/4 cup buttermilk
- 1 & 1/4 cups heavy cream
- 8 tablespoons cold unsalted butter
- One 3 (or s0) pound chicken
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 teaspoons dried rosemary and thyme
- 1 large onion quartered
- 5 large carrots, diced
- 4 celery stalks, diced
- 1/2 medium shallot, minced
- 1/4 cup chopped fresh tarragon (this adds incredible flavor!)
- Make the pot pie tops: combine flour, sugar, baking powder and pinch of salt into mixing bowl and blend
- Add buttermilk and 1/4 cup of cream and mix until combined.
- Chop the butter into tiny little pieces and add it to the batter leaving it mealy.
- Flour a surface and pour the dough onto the surface.
- Flatten gently with a rolling pin and cut into six rounds 3-inch diameter x 1 inch thick.
- Place them on a cookie sheet and let rest for 20 minutes in the fridge while you preheat the oven to 375.
- Bake them for 20 to 25 minutes until they are nicely browned
- Make the chicken and broth: wash the chicken under cold water. Tie the bay leaves, peppercorns, rosemary and thyme together in a piece of cheesecloth.
- Put the chicken into a pot large enough to hold it.
- Cover it with cold water and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add the cheesecloth of seasonings (called a “bouquet garni”), pinch of salt, onion, half the carrots, half of the celery.
- Bring back to simmer and cook uncooked for 45 minutes.
- When the chicken is done, carefully remove it from the pan and place it in a ice-water filled large pan or bowl to rapidly cool.
- Strain the broth into another bowl (discard the solids — or save for chicken noodle soup — that’s what I do!)
- Back to the chicken, use a very clean surface and — using your hands — remove all the good meat from the bones and set aside. Discard the bones and not-so-good stuff.
- Make the sauce: Now, in a pot, add 2 cups of the chicken broth and bring to a boil.
- Add the remaining carrots and celery and simmer for 10 minutes.
- In, alas, one more pan heat some butter up over medium heat.
- Add the shallots and saute them — seasoning with salt and pepper.
- To the pot, add 1 cup of cream then the shallots and butter and simmer again for 5 minutes.
- Add 1/2 or more of the chicken meat to your taste/texture and cook for another 10 minutes or so.
- Finally, add the tarragon and transfer to serving bowls.
- Place hot rounds on top of the bowls and serve to hungry mouths!!
Wow! That’s a lot, even to write. I have to say. This delicious meal takes a long time to cook, but it is well worth the effort. Like I said before, make the chicken broth portion a day ahead of time and it’ll go quick.
I hope you enjoy it!
November 3rd, 2007
I’ve been craving pasta a lot lately. Rachel (my wife) and I went to Iovino’s last week and I ordered spaghetti (it was delicious). Before that I made homemade (with fresh tomatoes) spaghetti sauce and spaghetti with bread, olive oil and vinegar (one of my favorites). When I was thinking up menu items for this week’s menu I found a Linguine recipe in my “Nightly Special’s” book.
I knew it looked good, but I had NO idea how good it would actually be. I have to say the Chorizo is what made this recipe. It gives the sauce a spicy-delicious-amazing flavor. Rachel said it was probably the best linguine/spaghetti sauce she had ever had. That means it is REALLY good. So go ahead, try this one! Did I mention it takes only about 15-20 minutes to make?
Here’s what I did:
- Linguine Noodles
- 2-3 tablespoons Olive oil
- 1/2 Large onion
- 3-5 garlic cloves
- 2-3 cups chorizo (spicy sausage)
- two 14-oz cans of plain, crushed tomatoes (mine were actually stewed)
- 1 cup of dry white wine
- 15-30 large basil leaves
- Fill a pan 3/4 full of water (large enough to hold your linguine) and boil
- While the water boils get out your large heavy-bottom pan and heat up the olive oil on a medium heat
- Add the chopped onions and chorizo, for about 5 minutes
- Add the pressed garlic and stir
- Add both cans of tomatoes and wine
- lightly add kosher (or sea) salt and freshly ground pepper
- Stir occasionally and let simmer for 5-10 minutes (I had to turn up the heat here to reduce the juicy tomato sauce — I don’t like mine too watery)
- While that’s simmering, throw the noodles into the boiling water and cook them as the package directs (until Al dente)
- When the sauce is almost done add the basil leaves and stir lightly to mix
- Mound some noodles on each plate
- Add some sauce, making sure to get chorizo and basil on each plate.
- YUM! YUM! YUM!
I really hope you enjoy it!
November 2nd, 2007
Tonight I wanted to cook something fast, light and delicious since we were planning on going ballroom dancing and wouldn’t have much time after work to cook and eat. I found this recipe and modified it to my taste and really enjoyed it! Here’s what I did.
- 1 large fillet of Cod (USA Wild Caught — don’t go for that farmed fish and stay local!) Salmon or Snapper will do too.
- 1 minced shallot (an small onion will do though)
- 2 or 3 tablespoons olive oil
- sesame seeds
- 2 tablespoons of shredded ginger
- 1/2 tablespoon chili oil
- 2 tablespoons soy sauce
- For Broccoli as a side, you’ll need some fresh or frozen broccoli
- Preheat the oven to 350 degrees Fahrenheit
- Brush the fish with the olive oil
- Place the sesame seeds in a plate and lay the fish on the plate to coat with seeds. Repeat on both sides (if there is no skin — no need to do this on the skin side) — set the fish aside
- Add the shallots, ginger, soy sauce, and chili oil to a shallow baking dish
- Add the olive oil to a frying pan and cook the fish on each side over a medium heat for 2 minutes each
- Place the fish in the baking dish and bake for about 10 minutes
- While you wait, fill a small pan with a small amount of water.
- Add the chopped broccoli to the water and steam (on high) for a few minutes to soften.
- Serve the broccoli with the finished Codfish
I hope you enjoy it!
November 1st, 2007
I’ve noticed the pumpkin recipes on my blog have been pretty popular so I thought I would try another. I’ve been using Stahlbush’s “Farmer’s Market Foods Organic Canned Pumpkin” only, it’s straight from the processing plant where my wife works. All the food she brings home is a great perk of the job! It almost makes me wish I had her job!
I’ve never really made pumpkin cookies, nor do I remember what they are supposed to be like, but I sure can imagine. I envisioned an extremely moist, pumpkin/spices flavored goodness melting in my mouth. YUM! I just ate my sample cookie and the rest are now baking! It is good!
Keep in mind when looking at my list that I cut back on the sugar — they are still sweet and delicious. You can feel free to add up to 1 cup of sugar depending on your taste. I also added too much flour and for fun poured in a little heavy cream to thin out the dough. I still feel like this dough is missing something (perhaps more butter?), even though the cookies turned out good. I am going to continue reading my food science books so I can learn more about the science of what we bake. Here is how I did it (minus a little flour and the cream):
- 2 and 1/4 cups flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- a pinch of ground cloves
- a pinch of ground ginger
- 2 eggs
- 1 cup of Farmer’s Market Foods Organic Canned Pumpkin
- 1 teaspoon of vanilla extract
- 1/4 stick of butter — melted
Now to make the cookie dough:
- Preheat the oven to 350 degrees Fahrenheit
- Combine all the dry ingredients in a mixer or bowl
- Whisk the eggs until they are well beaten
- Add the pumpkin, vanilla and butter to the eggs and combine
- Mix the egg and pumpkin mixture into the mixer and mix well.
- Place about 24 large spoonfuls of the batter onto two cookie sheets and bake each for 15 to 18 minutes
- Cool and enjoy!
Here’s your chance to have your sweets and save the world too.
I hope you enjoy it!
October 28th, 2007
I’ve been reading a cookbook: Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home. I love how they combine simple recipes and ingredients to make delicious foods! I’ve already made a few things out of it including “Toasted Barley and Butternut Squash” and “Coffee Barbecue Sauce” with chicken. There are plenty more delicious-looking recipes in this book (like the Chicken Pot Pie), and since it’s only a loaner from the Library I think I’m going to have to buy it:
Well anyway, I promised you a recipe with my homemade chicken broth and I keep my promises. The Toasted Barley and Butternut Squash looked really good in the book’s picture and it was good! It uses homemade chicken stock and maple syrup, but my wife said to use less maple syrup next time — it was a little sweet for dinner.
I didn’t actually use butternut squash, since I didn’t have any. I grew a small garden outside my duplex this year and had an acorn squash plant. From that ONE plant I must have harvested over 25 acorn squash and so I had plenty to spare!
One last note, this dinner goes GREAT with the pumpkin dinner rolls! Try it tonight!
Here’s what I did:
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 1 cup barley
- 2 cups of homemade chicken stock
- 1 large Acorn Squash (the recipe actually calls for butternut squash, so use that if you have it)
- 2 tablespoons olive oil
- 2 tsp total of Kosher salt and whole pepper kernels ground
- 3 tablespoons of maple syrup (the recipe calls for 3, I’d reduce it to 1 tablespoon next time)
- 1 tablespoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Preheat the oven to 375 degrees Fahrenheit
- Melt the butter in a large pot over medium-high heat
- Add the onion and cook until it starts to brown
- Add the raw barley and cook it for about 3 minutes
- Pour in the hot broth, stir and simmer uncovered until the broth is absorbed and the barley is tender (about 40 minutes)
- Take your squash (chopped into cubes) and oil and toss in a bowl. Season it with the salt and pepper, toss again.
- Turn it out onto a cookie sheet in a single layer and roast it in the oven until tender (about 15 minutes).
- Add the syrup and other spices and stir.
- Roast for another 10 minute
- Now, stir the squash into the barley, serve and enjoy!
I hope you enjoy it!