Tis the season… As they say
& I am totally the GRINCH
Because …baby it’s COLD outside
& this Miami born chick
Ain’t loving it …AT ALL!
Maybe if I was on a ski vacation
Sitting in a beautiful chalet fireside
Sipping some spiked hot chocolate with a large dose of fresh whip
I would not be so….
But no… Alas
I am home
Dreading the weather report
Freezing …yes I am always a little cold
No matter how many layers I wear!
Am I the only one
wishing that dansdeals.com
Had a crazy tropical vacation for $100
So I can be lounging beachside
With some delicious coconut umbrella drink?
This girl can dream
If I have to be here in Jersey in the cold at least I can find comfort in making some of my favorite soups to keep me warm and cozy. Today I made one of my faves for dinner tonight, tomato mushroom barley, it has everything I love and is a stick to the bones kinda soup.
Perfect for these cold winter nights!
Chicken Tomato Barley Soup
1 lb chicken wings or chicken thighs
1 extra large parsnip (or 2 medium), peeled & chopped
2 carrots, peeled & chopped
1 1/2 cups sliced mushrooms (I used bay portabella because that’s what I had in fridge – but any will do)
2 stalks celery, chopped
1 sweet potato, peeled
1 small onion, cut into quarters
1/2 inch piece of fresh ginger
3 large cloves of garlic
1 handful of fresh parsley
1 handful of fresh dill
1 1/2 cup barley
2 cups crushed tomatoes
kosher salt to taste
black pepper to taste
In a large pot add all your ingredients . I put the fresh parsley and fresh dill in a cheesecloth before putting in the soup. Fill the pot with water and then cook on stove on high until starts to boil , about 20 minutes, and then lower flame to medium low and continue to cook for another 1 1/2 hours.