STRACCIATELLA II
A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.
Provided by DOREENB
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
- Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
- Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
- In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 15.2 g, Cholesterol 119.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 21.8 g, SaturatedFat 3.7 g, Sodium 1048.4 mg, Sugar 3.9 g
FRESH STRACCIATELLA
Provided by Food Network
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Making mozzarella: In a large pot, bring 2 quarts water and the kosher salt to a boil. Remove from heat and let cool to 180 degrees F.
- Add mozzarella curd to a large bowl and bring to room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will begin to look like shaggy mozzarella. Using a wooden spoon, stir and stretch the cheese until it forms a cohesive ball and takes on a "plastic" texture.
- Shaping mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another large bowl and chill to 80 degrees F. Meanwhile, work the mozzarella that's in the remaining warm whey water into 1 large ball. Knead and stretch the ball of cheese until there are no more lumps. Once the cheese is smooth, pull off a 4-inch section and put it into the second bowl containing the cooled whey water. Repeat this process with the remaining cheese.
- Making stracciatella: Take each of the sections of the mozzarella out of the cooled water and pull apart the strands (like string cheese). Put all of the pulled strands of cheese into a mixing bowl and add the heavy cream. Gently stir to make stracciatella. Set aside.
- Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Drizzle olive oil over the slices and place in the oven to toast, about 10 minutes. Remove from oven and, while still warm, rub cut side of garlic over the toasted bread. Then rub the bread with the cut side of tomato while gently squeezing the tomato halves. Top slices with a generous spoonful of stracciatella followed by a drizzle of olive oil, flaky sea salt and freshly cracked black pepper.
CHICKEN AND BARLEY SOUP
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
- 1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
- Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
- Divide the soup among bowls. Top with the sour cream, dill and more paprika.
CHICKEN WITH BARLEY SOUP
This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.
Provided by Carolyn LaLumiere Miller
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
- Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
- Cool broth until the fat congeals on the surface. Skim and discard fat.
- Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g
PORK WITH MUSHROOMS AND BARLEY
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the barley as the label directs. Cover and set aside.
- Meanwhile, whisk 1 tablespoon Worcestershire sauce with 2 teaspoons brown sugar in a medium bowl. Add the pork, season with salt and pepper and toss to coat. Whisk the chicken broth, cornstarch and the remaining 1 teaspoon Worcestershire sauce and 2 teaspoons brown sugar in a small bowl until smooth; set aside.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the pork and cook, turning occasionally, until well browned, about 4 minutes. Remove to a plate.
- Wipe out the skillet and add the remaining 1 tablespoon vegetable oil. Add the mushrooms, leeks, carrots, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Return the pork to the skillet and add the broth mixture. Cook, stirring, until the sauce is slightly thickened, 1 to 2 minutes. Serve with the barley; top with parsley.
Nutrition Facts : Calories 450, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 90 milligrams, Sodium 330 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 37 grams
GRILLED STEAK WITH BARLEY SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Pierce the steak in a few spots with a fork and season with salt and pepper. Mix the Worcestershire sauce and 1 tablespoon olive oil in a large bowl; add the steak and turn to coat. Grill the steak until marked on both sides and a thermometer inserted sideways into the center registers 125 degrees F, about 7 minutes per side. Transfer to a cutting board and let rest 5 to 10 minutes.
- Meanwhile, cook the barley as the label directs, then remove from the heat. Stir in the carrots, celery, spinach, mushrooms and scallions; cover and set aside.
- Whisk the lemon zest and juice, the mustard and the remaining 2 tablespoons olive oil in a bowl. Add the barley mixture and toss. Season with salt and pepper.
- Thinly slice the steak against the grain and season with salt and pepper. Divide among plates and serve with the barley salad.
- Per serving: Calories 436; Fat 17 g (Saturated 4 g); Cholesterol 58 mg; Sodium 358 mg; Carbohydrate 37 g; Fiber 6 g; Protein 36 g
Nutrition Facts : Calories 436 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 58 milligrams, Sodium 358 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 36 grams
BARLEY
Provided by Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Barley: Cook onion, garlic, bay leaves, and salt in butter until onions are soft, do not color. Add barley and chicken stock and cook until barley is tender.
- Serve barley with Braised Beef Shank
INSTANT POT® WILD RICE AND BARLEY PILAF
This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Green Peas
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
- Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g
CHICKEN AND BARLEY BAKE
Make and share this Chicken and Barley Bake recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the first 8 ingredients.
- Bring to a boil; lower heat, cover, and simmer 10 minutes.
- Transfer hot barley mixture to an ungreased 2-quart baking dish.
- Place the chicken on top of barley mixture.
- Sprinkle chicken with salt and pepper.
- Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.
Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8
CHICKEN & BARLEY CASSEROLE
This is one of my family's favorite recipes. I've typed it here for posterity, as I keep losing my copy at home. You can make this in an electric skillet or in a large skillet on top of the stove. You can also use a cut up chicken, or a package of 6 thighs, or whatever your favorite chicken parts are, in this dish. Instead of frozen artichoke hearts, I've also used marinated ones. Enjoy!
Provided by Michelle Berteig
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt, pepper and paprika.
- In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
- In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
- Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
- Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
- To serve, skim off any excess fat and sprinkle with parsley.
More about "stracciatella with chicken and barley recipes"
ITALIAN STRACCIATELLA SOUP RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
BEST EGG BARLEY RECIPE - HOW TO MAKE EGG BARLEY …
From food52.com
CHICKEN STRACCIATELLA WITH BABY SPINACH | WILLIAMS …
From williams-sonoma.com
STRACCIATELLA WITH CHICKEN AND BARELY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STRACCIATELLA WITH CHICKEN AND BARLEY | RECIPE | FOOD, …
From pinterest.com
STRACCIATELLA: WHAT IT IS AND RECIPES | SKILLSHARE BLOG
From skillshare.com
STRACIATELLA WITH ESCAROLE - SOUP RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
STRACCIATELLA WITH CHICKEN AND BARLEY | RECIPE | BARLEY …
From pinterest.com
CHICKEN BARLEY STEW - THE PIONEER WOMAN
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love