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April 2000 Issue
Meals in a Bowl
by Ronda L. Halpin
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Beef Barley Onion Soup

Using a package of onion soup mix will help speed along this recipe. Any leftover beef strips will do, but using leftover grilled round steak will impart a delightfully smoky flavor to the soup.
  • 5 c. water
  • 1 envelope onion soup mix
  • 2/3 c. uncooked pearl barley
  • 3 c. sliced mushrooms
  • 12 oz. cooked beef, cut into 2-inch strips
  • 1 tsp. black pepper
Bring water to a boil in a large stockpot. Add soup mix and barley. Reduce heat and simmer about 10 minutes or until the barley is tender. Add the mushrooms, beef and pepper and cook an additional 5 minutes before serving. If desired, serve with grilled cheese sandwiches.
  • Yields: 8 side dish servings or 4 main dish servings
  • Preparation Time: 20 minutes
 

 

15-Minute Pasta Toss

This dish is so fast and simple that it's become a staple of our summer diet. I just grab veggies and herbs that are ready for harvesting from the garden, add canned beans or cubed chicken and toss with whatever pasta catches my eye!
  • 2 qts. water
  • 2 tsp. salt
  • 8 oz. nugget pasta
  • 2 c. chopped spinach
  • 2 large plum tomatoes, diced
  • 1 c. diced cooked chicken
  • 1/2 c. crumbled feta cheese
Place water and salt in a medium-sized saucepan and bring to a boil. Add pasta and cook 10 minutes or until al dente. Add remaining ingredients and toss to combine. Serve immediately in bowls.

Variations: Try using penne pasta, elbow macaroni or spaghetti. For a vegetarian version, replace the chicken with a can of rinsed and drained white kidney beans, black beans or tofu. Add steamed green beans or thawed frozen peas. With this simple recipe, the sky's the limit!

  • Yields: 4 servings
  • Preparation Time: 15 minutes
 

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