Beef and Barley Soup
3 pounds boneless beef chuck roast, trimmed and cut into 1/2 inch pieces
salt & pepper
2 tablespoons vegetable oil
2 onions, chopped
2 carrots, peeled and chopped
1/2 Cup dry red wine
28 ounces diced tomatoes
4 cups beef broth
4 cups chicken broth
1 Teaspoon dried thyme
2/3 Cup pearl barley
1/4 Cup minced fresh parsley
Instructions:
1. Dry beef and season with salt & pepper. Heat 2 t. oil in skillet and brown beef (1/2 at a time) for 10 minutes. Add to slow cooker.
2. Add remaining 2 t. oil to skillet ; add onions, carrots and 1/4 t. salt. Cook til veggies are softened, about 5 minutes. Stir in wine; simmer about 1 minute, and add to slow cooker.
3. Add tomatoes with juice, the broths, thyme and barley. Cook on low for 6 hours or high for 4 hours.
4. Before serving, season with salt & pepper ; stir in parsley.
Serves: 6-8
Prep Time: 1 hr
Cook Time: 6 hr
Total Time: 7 hr
Calories: 661
Cholesterol: 104 mg
Fat: 36 g
Saturated Fat: g
Calories From Fat:
Protein: 53.4 g
Carbohydrates: 21 g
Sodium: 1092 mg
Fiber: 4.3 g
Asiago-Black Pepper Drop Biscuits
1 1/4 cups Flour
1 Teaspoon baking powder
1/2 Teaspoon Salt
1/4 Teaspoon cracked black pepper
1 1/2 tablespoons chilled butter, cut into small pieces
1/2 Cup grated fresh Asiago cheese
3/4 Cup fat-Free buttermilk
Instructions: 1. Preheat oven to 450ยบ.
2. Combine dry ingredients; stir well. Cut in butter with a pastry blender. Add cheese and buttermilk; stir just until moist. Drop dough into 8 equal mounds on cooking sheet coated with cooking spray.
3. Bake for 13 minutes or until edges are lightly browned.
Serves: 8
Serving Size: 1 biscuit
Yields: 8 biscuits
Calories: 125
Cholesterol: 12 mg
Fat: 4.3 g
Saturated Fat: 2.4 g
Calories From Fat: 43
Protein: 4.9 g
Carbohydrates: 16.7 g
Sodium: 285 mg
Fiber: .6 g
Trans Fat: 1.4 g
