Slow Cooker Beef and Barley Soup


  • 2 tablespoons vegetable oil
  • 3 medium onions, minced
  • 2 carrots, peeled and chopped medium
  • 1/4 cup tomato paste
  • table salt
  • 1/2 cup dry white wine
  • 2 pounds blade steak, trimmed and cut into 1/2 inch pieces
  • 1 (28 oz) can diced tomatoes, pureed with their juice in blender
  • 2 cups beef broth
  • 2 cups chicken broth
  • 1/3 cup soy sauce
  • 1/4 cup pearl barley
  • 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
  • 1/4 cup minced fresh parsley
  • ground black pepper


Heat oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking.  Add onions, carrots, tomato paste and 1/4 teaspoon salt and cook until vegetables are softened and lightly browned, 10 to 15 minutes.  Stir in wine, scraping up any browned bits. (This can be done ahead and refrigerated in an airtight container overnight).

Transfer vegetable mixture into slow cooker insert and stir in meat, pureed tomatoes, broths, soy sauce, barley and thyme until evenly combined.  Cover and cook on low until meat is tender, 9-11 hours (or on high for 5-7 hours).

Gently tilt slow cooker insert and remove as much fat as possible from surface of soup using a large flat spoon.  Stir in parsley, season with salt and pepper to taste, and serve.



  • olive oil
  • 1.5 pounds ground beef
  • 2 cloves garlic
  • 1/2 onion, diced
  • 1/2 12-oz can of beef broth
  • 1/2 teaspoon oregano
  • 3 teaspoons chili powder
  • 1.5 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons jalapenos, seeded and diced
  • 2 12-oz cans chili beans, rinsed
  • 1 28-oz can diced tomatoes
  • 1/2 12-oz can tomato paste
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced


In a medium skillet, brown ground meat.  Drain and remove from pan.  Add olive oil to the pan and saute onion for 3 minutes.  Add garlic and saute another 2 mintues.  Remove from pan.

Put all ingredients in a slow cooker and cook for 6-8 hours on low or 2-4 hours on high.

Herbed Potato Salad


  • 3  pounds  Yukon gold potatoes
  • 1  cup  dry white wine
  • 3  tablespoons  white wine vinegar
  • 2  tablespoons  extravirgin olive oil
  • 1  tablespoon  whole-grain Dijon mustard
  • 3/4  teaspoon  salt
  • 3/4  teaspoon  freshly ground black pepper
  • 2  garlic cloves, minced
  • 1/2  cup  thinly sliced chives
  • 2  tablespoons  chopped fresh parsley
  • 1  teaspoon  chopped fresh tarragon


Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

Dill Chicken Salad


  • 1/3 cup mayonaise
  • 1/4 cup plain yogurt
  • 1/4 cup chopped fresh dill
  • 1/4 teaspoon salt
  • 2 cups cooked, cubed chicken
  • 1/4 cup onion, diced
  • 2 cups celery, thinly sliced
  • 1/4 cup green pepper, diced


Combine all ingredients, chill

Wild Rice Salad

* 7 cups chicken broth
* 2 cups uncooked wild rice
* 1 cup wild rice/brown rice mixture
* 5 green onions, chopped
* 1/2 red pepper, diced
* 1 cup snow peas, cut into one inch bits
* 1/4 cup rice vinegar
* 1/3 cup olive oil
* 2 cloves garlic, minced
* 1 tablespoon dijon
* 1/2 teaspoon salt
* 1/4 teaspoon sugar
* 1/4 teaspoon black pepper
* 1/2 lemon

# Bring chicken broth to a boil and add rices. Cover and simmer for 40-45 minutes. Mix lemon into rice and chill.
# Add vegetables to rice. Mix together rice vinegar, oilive oil, garlic, dijon, salt, pepper and sugar. Add dressing to taste. Chill and eat.

Beef Kebabs

* 1 pound steak, cut into 1 inch cubes
* 1 onion, cut into large sections
* 1 red and 1 yellow pepper, cut into large sections

* 1/2 cup red wine
* 2 tablespoons soy sauce
* 2 tablespoons olive oil
* 1 teaspoon worchestershire
* 1 teaspoon dry mustard
* 1/2 teaspoon salt
* fresh ground pepper to taste

# Combine marinade ingredients and beef in a large bowl. Cover with plastic wrap and refrigerate for several hours, stirring occasionally.
# Heat grill. Remove beef from marinade, reserve marinade. Place onions, peppers and beef on skewers. Grill for 8 – 10 minutes, turning and basting occasionally with remaining marinade.

The World’s Best Lasagna


  • 1 package of Lasagna noodles
  • 1 15 ounce container of Ricotta cheese
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves of garlic
  • 1/2 cup of Parmesan cheese, grated
  • 1 large ball of mozzarella, grated
  • 1 jar of pasta sauce
  • 3/4 lb ground meat (beef and/or pork)
  • OMIT 1 head of broccoli, steamed and cut into small pieces
  • 1 tablepoon (or more) red pepper flakes
  • salt, pepper, basil and oregano to taste


Preheat oven to 350F.

Cook Lasagna noodles according to directions on package.

Mix together Ricotta cheese and beaten egg. In a separate bowl, mix grated mozzarella and parmesan.

Heat the olive oil in a large saute pan over medium high heat. Saute onion for 3 mintues, then add garlic and continue to saute for 2 more minutes. Add the ground beef and pork and saute until done. Drain excess fat. Add pasta sauce, broccoli and red chili flakes to taste. Add additional spices if necessary.

Put 1/3 of the sauce in the bottom of a casserole dish. Place a layer of noodles on top. Spread 1/3 of the ricotta mixture on top. Sprinkle 1/3 of the grated mozzarella mixture on top. Repeat 3 times.

Bake, covered in tin foil, for 30 minutes. Remove the tin foil and continue to bake for an additional 15 minutes, or until the cheese on top is melted.

Thad’s Martha’s Vineyard Tuna


* 2 pounds tuna
* 10 ounce bottle soy sauce
* 2-3 tablespoons ginger, minced
* 3 cloves garlic, minced
* 1 tablespoon wasabi powder


In a large ziploc bag, mix soy sauce, ginger, garlic and wasabi. Place the tuna in the bag, seal and refrigerate for several hours.

Remove from marinade and barbeque tuna for 4 minutes a side.

Tequila Marinated Beef Fajitas


* 1 pound flank steak
* 1/4 cup tequila
* 2 tablespoons fresh cilantro, chopped
* 2 tablespoons fresh lime juice
* 1 tablepoon worcestershire sauce
* 1 teaspoon cumin
* 1/2 teaspoon vegetable oil
* 1/4 teaspoon crushed red pepper flakes
* 2 cloves garlic, minced
* 1 bell pepper, sliced
* 1/2 large red onion, chopped into wedges
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 4 flour tortillas


Combine the tequila, cilantro, lime juice, worcestershire sauce, cumin, oil, pepper, garlic and steak in a zip-lock bag and refrigerate for 1 hour. Remove steak from bag and discard remaining marinade.

Spinkle bell peppers and onions with salt and pepper. In a large skillet over medium high heat, saute the bell pepper in the vegetable oil for 5 minutes. Add the onion and continue to saute for 5 minutes more. Remove the vegetables from the pan.

Add the steak and cook for 5 minutes on each side. Remove from pan and cut into thin slices.

Warm tortillas and add steak and vegetables.

Cooking Light Magazine

Grilled Herbed Chicken


* 3-4 pounds boneless, skinless chicken breasts
* 2 tablespoons fresh oregano
* 2 tablespoons fresh thyme
* 2 tablespoons fresh rosemary
* 2-3 garlic cloves
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 cup fresh lemon juice
* 1/4 cup olive oil


In food processor, combine herbs and garlic. Mix well. Add salt, pepper and lemon juice. Let mixture stand a few minutes. With food processor running, drizzle in oil.

Combine chicken and marinade in a plastic bag. Refrigerate 8 hours or overnight. Drain chicken. Grill on BBQ for 45 minutes to 1 hour, basting frequently.

Portland’s Palate, by the Junior League of Portland, Oregon