Beef and Barley Soup

I've been craving a beef based soup lately, and several sources have reminded me of the great combination of beef and barley. I decided to give it a whirl, following Budget Bytes' recipe most closely.

The best parts about this soup: by cooking the stew meat first, everything was flavored with its drippings; because the barley's starch began to break down and thicken the soup, no thickening agent was needed to make this almost stew-like; and finally, adding the potatoes in at the end prevented them from getting too mushy. It is an all around hearty winter soup.

Ingredients (makes 5-6 servings)

• olive oil
• 1 lb stew meat, cut into small pieces
• 1 white onion, chopped
• 3-4 cloves garlic, diced
• 4 small stalks OR 2 large stalks celery, sliced
• small bunch carrots, sliced
• pinch dried thyme leaves
• 2 bay leaves
• 1 small package (about 10 oz) white mushrooms, sliced
• 2 Tbsp tomato paste
• 6 cups beef stock (I used Better Than Bouillon's beef base in 6 cups water)
• 1 cup dried barley
• 1 lb small red potatoes, chopped into bite size pieces

Directions

1. Heat a small amount of olive oil in large stockpot over medium heat. Add stew meat and cook until browned. Transfer to separate bowl and set aside, leaving drippings in stockpot.
2. Drizzle more olive oil into stockpot. Add onions and garlic and cook until onions have softened.
3. Add celery, carrots, thyme, and bay leaves. Cook for 4-5 minutes, adding a splash of water if vegetables start to stick or burn.
4. Add mushrooms. Continue cooking for another 3-4 minutes.
5. Clear a little spot and add tomato paste. Cook until paste heats up, then gradually stir it into juices and vegetables.
6. Add cooked meat back into stockpot, along with beef stock and barley. Increase heat to high and bring to a boil. Reduce heat to low and cover; simmer for 40 minutes.
7. Add potatoes and simmer, covered, for another 10-15 minutes.

Carrot Cake Cookies with Lemon Glaze

This recipe was my birthday cake this year! Rather than making myself a cake, I opted for these cookies. My friends were gracious enough to grate the carrots by hand, but injuries occurred, so if you are intimidated by sharp objects, I suggest buying pre-grated carrots.

The lemon glaze really makes these cookies, so don't skimp! Also, don't be worried if these seem too "healthy" - if it's a testament to how tasty these cookies were, they disappeared within 30 minutes at the party.

The only photo I have of these cookies is this one of me blowing out the candle on it, so I apologize for not having a close up of the beauty of these tasty little desserts.

Cookie Ingredients

• 2 cups flour (if you've got it, make this using 1 1/2 cups all-purpose flour and 1/2 cup whole wheat flour)
• 1/2 cup packed brown sugar
• 1 cup grated carrot
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 teaspoon salt
• 1 egg
• 5 Tbsp milk
• 1/4 cup vegetable oil
• 1/4 cup maple syrup

Glaze Ingredients

• 1 Tbsp butter, melted
• 1 1/2 cups powdered sugar
• juice from 1 lemon
• zest from 1 lemon
  

Directions

1. Preheat oven to 350 degrees.
2. Grease a cookie sheet.
   
3. In a large bowl, combine flour, sugar, carrot, baking powder, cinnamon, and salt.
4. With a mixer, or by hand using a spatula, beat in egg, milk, oil, and syrup until just blended.
5. Drop small blobs of dough (about 1/8 cupfuls), about 2 inches apart, onto a greased cookie sheet.
6. Bake 10 minutes or until just starting to brown. Remove from oven and let cool completely.
7. While cookies are baking, whisk together glaze ingredients in small bowl. Add a Tbsp or two more powdered sugar if you desire a thicker, more frosting-like glaze.
8. Once cookies have cooled, spread glaze on top of each cookie and let set.

Comments
These were light and a little chewy, so it wasn't hard to eat more than one. The lemon glaze really brightens up the flavor - I wouldn't recommend them without it.