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Jar Meal: Italian Barley (or Farro) Soup

Jar Meal: Italian Barley (or Farro) Soup

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner
Cuisine: California, Italian
Keyword: Barley, Dry Beans, Farro, Quick, Quinoa, Vegan
Servings: 6 servings
Calories: 201kcal

Ingredients

  • 1 cup pearled barley
  • 3 tbsp pre-washed quinoa
  • 3 tbsp dried mung beans
  • tbsp dried minced onions
  • 1 tbsp dried basil
  • ½ tbsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp fine grains salt plus more to taste
  • ¾ tsp dried chili flakes
  • 1 tbsp bouillon powder
  • cups water
  • 14 oz crushed tomatoes

Instructions

  • Layer all of the ingredients into the jar. Set aside for up to six months.
    1 cup pearled barley, 3 tbsp pre-washed quinoa, 3 tbsp dried mung beans, 1½ tbsp dried minced onions, 1 tbsp dried basil, ½ tbsp dried thyme, ½ tsp dried oregano, ½ tsp fine grains salt, ¾ tsp dried chili flakes, 1 tbsp bouillon powder

Make Soup

  • Add 5½ cups water and 14 oz crushed tomatoes and the contents of the jar to a large Dutch oven or pot. Simmer over medium or medium-low heat for 35 to40 minutes. You want heat that produces steady, small, concurrent bubbles. You can cook either covered or uncovered, or a mix. If you cook uncovered, be sure the water level remains sufficient – ingredients should always be covered by liquid, and if not, add ½ cup of water at a time and let it come to a steady boil again before adding more water. If you cook fully covered, I'd recommend a final five minutes uncovered and at a slightly higher heat level once everything is nearly cooked through. Turn off the heat once the barley and mung beans have cooked through, which you can test by tasting the barley, which should end up chewy and not stiff. If you want to add any kale or broccoli, add just a few minutes before the soup is done cooking.
  • To serve, you can drizzle with a bit of olive oil, and/or top with cheese (mozzarella, Parmesan, etc.).

Notes

Makes six servings, especially with added fat from olive oil or cheese

Nutrition

Calories: 201kcal | Carbohydrates: 42g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 351mg | Potassium: 469mg | Fiber: 9g | Sugar: 4g | Vitamin A: 254IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 4mg
Nutrition Facts
Jar Meal: Italian Barley (or Farro) Soup
Amount Per Serving
Calories 201 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 351mg15%
Potassium 469mg13%
Carbohydrates 42g14%
Fiber 9g38%
Sugar 4g4%
Protein 7g14%
Vitamin A 254IU5%
Vitamin C 8mg10%
Calcium 80mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Bouillon Powder

Challah

Prep Time15 minutes
Cook Time45 minutes
Rise4 hours
Total Time5 hours
Course: Bread
Cuisine: American, Jewish
Keyword: Bread
Servings: 2 medium loafs
Calories: 1170kcal

Ingredients

Percents

  • 100 % bread flour
  • 1.9 % salt
  • 1 % active dry yeast
  • Saffron
  • 4 % honey
  • 2 large eggs
  • 7.5 % olive oil
  • 34 % water about 105ºF

Weight

  • 500 g bread flour
  • 9.5 g salt
  • 5 g yeast
  • Saffron
  • 20 g honey
  • 2 large eggs
  • 37.5 g olive oil
  • 170 g water about 105ºF

Volume (US)

  • 4.25 cups bread flour
  • 3.5 tsp salt
  • 1.5 tsp active dry yeast
  • 1 tbsp honey or just under
  • 2 eggs
  • 3 tbsp olive oil
  • ¾ cup water about 105ºF

Egg wash and toppings

  • 1 egg
  • 1 tbsp water
  • Pinch of salt
  • Poppy seeds optional
  • Flake salt optional
  • Sesame seeds optional

Instructions

  • Measure out all of the ingredients into a mixing bowl. You may want to dissolve the yeast and honey together in the warm water, but you don’t need to unless you need to proof the yeast. (Active dry yeast only needs proofing if you’re unsure if it’s still active.) Also, keep the yeast and salt from directly touching before it comes together. Make sure you crumble up that saffron and add to the mix.
  • Once in the bowl together, add the paddle attachment and turn on the mixer to the first speed for a few minutes until everything comes together. Then switch to the dough hook and continue mixing for 3 minutes on low speed. Then turn to second speed and knead for about 6 minutes. You may need to scrape the dough from the dough hook occasionally, if it’s getting stuck on the middle. The long mix here is to properly develop the gluten network. The dough will be stiff.
  • If you’re making the same day: Set the dough aside in a covered bowl somewhere that is about 78-80ºF, like a cold oven with the light turned on. After one hour, degas once by gently pressing out the fermentation. Then leave for another one hour.
  • If you’re refrigerating for an overnight rise: leave the dough at about 75ºF and degas the dough. Then cover well with plastic (or equivalent seal) and refrigerate. Degas twice more over the next few hours. Leave for 1-2 days. You can proceed to the next step directly after removing from the fridge.
  • After the first fermentation is done, divide the dough into three pieces, if making an exceptionally large three-strand bread, or six pieces if you’re making two medium-size loafs. (Or some other number of strands.) Allow to rest on an unfloored work surface, covered with plastic. After about 15 minutes, roll out the strands and form the braids. (If the dough tears while you roll, allow it to rest under plastic for several minutes and try again.)
  • Once braided, allow to ferment again for two hours at about 76ºF. (I do not recommend the oven, because mistakes can happen here when you start to preheat the oven.)
  • In the last 20-30 minutes of the rise, pre-heat the oven to 380ºF. As you’re nearing completion of the final fermentation, prepare an egg wash by mixing one egg with 1 tbsp water and a light pinch of salt.
  • Once ready to place in the pre-heated oven, uncover the loafs and brush with the egg wash. Top with your chosen topping (flake salt, poppy seeds, sesame seeds) and bake.
  • Baking time varies, but should be about 30-40 minutes for the average loaf. You want a nice brown top and for it to have a hollow sound when you knock on the bottom.

Notes

Nutrition is per loaf. Makes a dozen or more slices, typically.

Nutrition

Calories: 1170kcal | Carbohydrates: 191g | Protein: 37g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1915mg | Potassium: 340mg | Fiber: 7g | Sugar: 9g | Vitamin A: 243IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 3mg
Nutrition Facts
Challah
Amount Per Serving
Calories 1170 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 164mg55%
Sodium 1915mg83%
Potassium 340mg10%
Carbohydrates 191g64%
Fiber 7g29%
Sugar 9g10%
Protein 37g74%
Vitamin A 243IU5%
Vitamin C 0.1mg0%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.