Crock Pot Chicken & Barley Vegetable Stew

I was looking for a recipe that would use up some of the leftover food I had on hand and I found this recipe on Iowa Girl Eats. Super simple to make in the crock pot and really healthy and yummy. I used a rotisserie chicken cut into small pieces and didn't bother with the last step of taking out the chicken and shredding.  The next day my soup was more gelatinous and goulash-y but it was still really delicious! 

 Prep time: 20 minutes
Cook time: 5-6 hours
Serves: 6

INGREDIENTS:
48oz chicken broth
2 garlic cloves, minced
2 tsp Italian seasoning
1-1/2 tsp salt
1/2 tsp pepper
2 bay leaves
2 small chicken breasts (about 12 oz)
3/4 cup regular barley (not quick-cooking)
1 onion, chopped
4 cups chopped kale
1 large sweet potato, peeled and cut into 1/2'' cubes
1 large regular potato, peeled and cut into 1/2'' cubes
3 carrots, peeled and sliced

DIRECTIONS:
Add chicken broth, garlic, Italian seasoning, salt, pepper, and bay leaves into the crock pot then stir to combine. Layer in chicken, barley, onions, kale, potatoes, and carrots. Do not stir. Press veggies down to cover with chicken broth then cook on low for 5-6 hours or until barley is tender.

Remove bay leaves then discard. Remove chicken breasts, shred, then return to the soup and stir to combine. Sprinkle with Parmesan cheese and serve with bread.

Sweet Potato-Sausage Soup

This is another great soup recipe from Everyday Food. This soup caught my eye because it has many of my favorite things.  I chose to use spicy Italian sausage instead to add a little heat and really liked the substitution. Serve with Parmesan and your favorite crusty bread.

Prep time: 20 mins
Cook time: 40 mins
Serves: 6

INGREDIENTS:
1 tbsp olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
salt and pepper
3/4 lb sweet Italian sausage, casings removed
2 sweet potatoes (1 lb total), peeled and diced medium
4 cups chicken broth
3/4 cup small pasta shells
4 cups roughly chopped mixed greens, such as kale and Swiss chard
Grated Parmesan

DIRECTIONS:
In a large pot, heat oil over medium-high.  Add onion and garlic and cook until onion is translucent, about 6 minutes; season with salt and pepper.  Add sausage and cook, breaking up meat with wooden spoon, until browned, about 5 minutes. 

Add sweet potatoes, broth and 2 cups of water and bring to a boil.  Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with  Parmesan.

Maple-Glazed Sweet Potatoes

 

Prep time: 10 mins

Cook time: 30 mins

Serves: 6

INGREDIENTS:

3 medium sweet potatoes (1 ½ to 2 lbs), peeled

4 tbsp unsalted butter

¾ cup pure maple syrup

Coarse salt and freshly ground pepper

Small springs fresh thyme, for garnish

DIRECTIONS:

Preheat oven to 400 degrees.  Slice each sweet potato in half lengthwise, and slice each half crosswise into 1-inch-thick half-moons.

Melt butter in a large cast-iron or other ovenproof skillet over medium heat.  Add potatoes; toss to coat evenly.  Add maple syrup; toss yams to coat, and bring to a boil.

Transfer skillet to oven; cook, stirring occasionally, until potatoes are golden, well glazed, and tender when pierced with a paring knife, about 20 minutes.  Remove from oven, and season with salt and pepper.  Serve warm, garnished with thyme.

Sweet Potato Salad

 

Serves:  3-6                                                                       

Prep time: 15 minutes

Cooking time: 10 minutes

INGREDIENTS:
2 large sweet potatoes, peeled and chopped (about 3 cups)
1 cup diced celery
3/4-1 cup diced red bell pepper
salt & pepper to taste
2 tbsp chopped parsley
1 scallion sliced

Dressing:
1.5 tbsp wine vinegar or cider vinegar
1.5 tbsp Dijon mustard
1 tbsp honey
1/4 cup vegetable oil
 

DIRECTIONS:
Steam potatoes 6-8 minutes until just tender. Whisk vinegar, Dijon mustard in bowl. Slowly add oil; whisking until it emulsifies.

Place celery and peppers in bowl. Add potatoes and dressing, mix. Add salt, pepper, parsley and scallions. Toss and serve chilled.