Friday, March 09, 2007

Pinto corn barley stew

Today I did what I think of as Katie cooking. Some leftovers, some new stuff and voila! A tasty dish.

I had a little bit of leftover homemade enchilada sauce and some pinto beans. I added some water to the sauce, a little seasoning, then added the pinto beans and some frozen corn. I cooked that down some while I made some barley. Here's the result:

It was tasty and filling. Ended up as more of a stew than a soup.

I love barley. I think it's not used as much as perhaps it should be. This great website, World's Healthiest Foods, is a great source of information on all kinds of good foods. Here's the page about barley. It's very healthy and it will hold up for about a week in the fridge.

I also used this site to find out about nuts. Everything you read is about eating almonds and walnuts. Neither are favorites of mine. I'll mostly only eat them if they are very finely ground and mixed in other things. But I do love cashews and I found out that they rate very high in antioxidants and in keeping your bones healthy.


1 comment:

Katie said...

I read this when you first posted it and never saw the Katie reference...what a dunce I am. BTW, I love barley and cashews, although not together. Cashew butter is decadent tasting.