Feeling like Fall

The third table is finally joining the blog! Sisters, I've been loving your posts, and loving our ability to share these fun parts of our daily life with each other across the miles. This week, I'm finding myself in a nice lull between busy spells - just in time for fall, which is really in the air here. For some reason this is the time of year that most inspires me to cook and bake. This week I needed to bring a meal to a friend who had just had a baby, so I decided to break out the crockpot for one of my favorite cooler weather meals: Beef Barley Soup, with Goat Cheese Biscuits. I typically freeze half of it for later, but it's also perfect for having guests or bringing a meal to another family. The Goat Cheese biscuits are quick to make after work and are really addictive! Laurie, this biscuit recipe is nearly identical to the lowfat buttermilk biscuit recipe in your Best Light Recipe cookbook, except for the goat cheese - so I think it's relatively healthy. And, if you don't have one already - this recipe alone is reason enough to have a cast iron skillet - check out the nice browned bottom crust it creates! But if you don't have one, a cake pan or pie plate works well too. Enjoy, and I look forward to more food and life adventures being posted here!

-Susan

Slow Cooker Beef and Barley Soup

Adapted from The Best Make Ahead Recipe, America's Test Kitchen

2 Tbsp vegetable oil

3 medium onions, minced (trick: I buy frozen diced onions - one bag is about enough for this soup - saves a lot of work, for about the same price)

2 carrots, chopped medium (this time I also tried frozen chopped carrots and it worked well)

1/4 c Muir Glen tomato paste

1/4 tsp salt

1/2 c red wine

2 pounds blade steak, or other lean steak or stew meat, cut in 1/2 in pieces

1 28 oz can diced tomatoes, pureed in a blender until smooth

2 cups low sodium beef broth (I find that Campbell's beef consomme is richer)

2 c low-sodium chicken broth

1/3 c soy sauce

1/4 c pearl barley

1 tbsp fresh or dried thyme leaves

1. Heat the oil in a skillet until hot but not smoking. Add the onions, carrots (OK to put them in frozen if using those), tomato paste and salt, cook until soft and lightly browned, 10-15 minutes. Stir in the wine, scraping up the browned bits from the pan. (Note - this can be done ahead of time and refrigerated until you make the soup later).

2. Put the vegetables in the slow cooker, with the meat, pureed tomatoes, broths, soy sauce, barley, and thyme, and stir together. Cover and cook on low for 9-11 hrs, (or I do it on high for 5-7 hrs).

3. Skim any grease off the top of the soup before serving. You can sprinkle some fresh herbs on each bowl before serving if you'd like something green.

I usually serve this with a green salad.