february-18-2010 harville

Welcome to the frozen tundra of the South and Midwest.  Brrrrr.

I know my friends in Connecticut and Minnesota are just laughing at us.  But, honestly, we are just not equipped.  Unless…it’s on the ski slope…in skiwear…with the only transportation we need in a ski lift! 
I mean.  A flake falls.  We hibernate.  Plain and simple.

Oh, but we cook as well.  We may not have made cinnamon rolls or hot chocolate all winter, but when the snow falls, we stockpile those ingredients.  Gotta’ fatten up cause, gosh darn it, we’re about to become human popsicles!

Me, I dig out the slow cooker.  It’s not because I don’t have the time on a snowed-in day (even though I’m not, technically, snowbound with this latest winter event); it’s about the homey warmth that comes with the preparation and the smells that fill the house.

Spicy Sausage, Barley and Mushroom Stew is filling and rather light in calories.  Plus, it uses one of the most nutrient-dense whole grains that is just full of fiber. 



spicy sausage barley and mushroom stew 
(Recipe courtesy of Cooking Light.)
 
Spicy Sausage, Barley and Mushroom Stew (adapted for the slow cooker)
2 teaspoons olive oil
2 cps thinly sliced onion
8 ounces spicy Italian turkey sausage
1 cup chopped celery
1 cup sliced carrot
2 garlic cloves, minced
1 bay leaf
5 cups thinly sliced shitake mushroom caps
1 1/2 cups chopped portobello mushrooms
1/2 cup uncooked pearl barley
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 Tablespoons brandy
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 Tablespoons chopped fresh parsley
Heat oil in a large skillet over medium heat.  Add onion; cook 5 minutes or until tender.  Remove casings from sausage.  Add sausage to pan; cook 8 minutes or until sausage is browned, stirring to crumble.  Cook about 10 minutes or until onions are golden brown.  Add mixture to the slow cooker.  Add celery, carrot, garlic and bay leaf.  Stir in mushrooms.  Stir in broth, brandy, salt and pepper. 

Cook on LOW 6-8 hours.
Meanwhile, prepare barley according to package directions.  About 15 minutes before serving, add the barley to the soup mixture.  Discard the bay leaf.  Sprinkle with parsley.
crockpotwednesdays4
 
Thanks so much for joining me this week.  I look forward to what you have to say.  Be sure to link up a favorite with Mister Linky below.