Lentil and Pearl Barley Soup


Fall is in the air and I’m so ready for hearty soups! This one is from Patricia Well’s The Paris Cookbook.

1/2 c pearly barley
1/2 c dark green lentils
1 TBSP olive oil
2 bay leaves
1/2 tsp thyme leaves
3 leeks, white part only, minced
3 carrots, minced
2 celery stalks, minced
Sea salt
1 28 oz can Italian plum tomatoes
1 head of garlic, cloves peeled and green germ removed

Rinse barley and lentils.

In a large pot combine oil, herbs, leeks, carrot, celery and 1 tsp sea salt over low heat until soft, about 5 minutes. Add tomatoes and 5 cups of water, bring to a boil. Add grains and garlic, stir and simmer covered for 45 minutes until tender.

Serve with a drizzle of olive oil.

Serves 8 – 10.

Buttermilk Pancakes


As a child I was spoiled, my mom always made pancakes from scratch for us on the weekends. Now that I make Sunday breakfast for my family I don’t understand why everyone does not make pancakes from scratch, it literally takes longer for the butter to melt than to mix up a batch. Best of all they freeze beautifully for a quick breakfast during the week.

2 c flour
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c buttermilk
2 eggs, lightly beaten
6 TBSP butter melted.

Combine dry. Add wet to the and stir to combine.

Cook on a griddle or skillet over medium heat about 2 minutes per side until light brown.

Makes about 16 pancakes.