Barley, chili and squash

I had the fortune of having a bunch of fall recipes to browse through thanks to a great package Oma sent me. I had fun looking through the options and picking out a few that sounded and tasty. I made three nice dishes tonight that I look forward to enjoying this week. Recipes to follow:

Roasted Squash and Tomatoes

• 1 small acorn squash: (NOT peeled), halved, seeded and thinly sliced
• 2 medium tomatoes: cut into wedges
• 1 small red onion, sliced
• 2 garlic cloves, smashed
• EVOO 2 T
• 1 sprig rosemary
• 1 T balsamic vinegar
• S & P

1. Toss veggies with seasoning and roast at 425, stirring once until tender, about 40 mins. 

Quinoa and Roasted Pepper Chili (previously posted) with Pumpkin

• 2 red bell peppers
• 2 poblano chiles
• 4 t EVOO
• 3 c chopped zucchini: 2 green, 1 yellow
• 1 1/2 cups chopped onion: 1 yellow onion
• 4 garlic cloves, minced
• 1 T chili powder
• 1 t ground cumin
• 1/2 t paprika/I used cayenne
• 1/2 cup water
• 1/3 cup uncooked quinoa, I used cooked quinoa that I made yesterday and just through in soup
• 1/4 t salt
• 1 (14.5 oz) can fire-roasted diced tomatoes with chipotles--couldn't find with chipotles
• 1 (15 oz) can no-salt-added pinto beans, rinsed and drained (I used 32 oz can)
• 1 cup low sodium vegetable juice--didn't use
• 1 cup pumpkin puree, didn't add too much taste, but is nice to know is there :)

1. Heat pan with oil. Add zucchini, onion, garlic, peppers and saute 4 mins. Stir in chili powder, cumin, paprika, saute 30 secs.
2. Add 1/2 cup water and remaining ingredients; bring to boil. Reduce heat to med-low; cover and simmer for 20 mins or until quinoa is tender. Since I used already cooked quinoa, I just added it in and cooked long enough for flavors to merge.

Butternut Squash Barley Risotto (from Good Housekeeping)

http://www.goodhousekeeping.com/recipefinder/butternut-squash-barley-risotto-recipe-ghk1011

• 2 tablespoon(s) margarine or butter
• 2 shallots, thinly sliced
• 2 sprig(s) fresh thyme
• 2 cup(s) pearl barley
• 4 cup(s) lower-sodium chicken or vegetable broth
• 2 cup(s) water
• 1 large (2 1/2-pound) butternut squash, peeled and seeded, cut into 1/2-inch cubes
• Salt
• Pepper
• 1 ounce(s) Parmesan cheese, grated (2/3 cup)
• 2 tablespoon(s) chopped fresh flat-leaf parsley leaves

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Directions

1. In 12-inch skillet, melt 1 tablespoon margarine on medium-high. Add shallots and cook 2 minutes or until golden, stirring often. Add thyme; cook 30 seconds. Add barley and cook 2 minutes or until toasted and golden, stirring often.
2. Transfer to 6-quart slow cooker bowl, along with broth, water, squash, and 1/2 teaspoon salt. Cover and cook on high 3 1/2 to 4 hours or until liquid is absorbed and squash is tender.
3. Uncover; discard thyme. Add Parmesan, remaining tablespoon margarine, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Gently stir until margarine and Parmesan melt. Transfer one-third of mixture to container; refrigerate up to 3 days. Transfer remaining mixture to serving dishes and garnish with parsley.