You are here: Seasoned Cooking » All Issues » April 2000 Issue » This Article » Page 4
April 2000 Issue
Meals in a Bowl
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Kitchen Kapers.Com

Kitchen Kapers offers the best kitchen accessories for sale online 24 hours per day 7 days a week. We specialize in Bakeware, Cookware, Cutlery, C...

SPI Diana

SPI Diana est le spécialistedes ingrédients carnés destinés à l'industrie alimentaire.

Pepper Mill World

Hand made pepper/salt mills of heirloom North American Hardwoods or if you prefer, exotics. 100% satisfaction guaranteed. American made mechanisms ...

Between Friends: Home Based Success

Juggle your responsibilities so that you can make more time for you. Between Friends can help with departments such as self improvement, household...

The Executive Chef

Theme menus with free recipes, food related links, a recipe forum to request and exchange recipes, and if your website is food related apply for m...

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

Previous Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.