Monday, 28 October 2019

Stuffing Stew.

Yesterday morning the house inadvertantly smelled like Christmas as I decided my one mission for the day was to use up some of the store cupboard stuff to make a soupy stew for the quick meals for the next few weeks whilst J went to the Allotment Society AGM.

So pearl barley from the store cupboard has joined leeks and parsnips from the freezer, and lots of sage and thyme to make a soupy stew that I think will work on it's own or with a veggie sausage or similar as a more substantial meal.

Just be aware that my post-chemo taste-buds seem to only be responding to super-herby flavours at the moment that you might need a bit less flavouring than me if you play with this one but trust me it makes the house smell glorious.

Leek, Parsnip and Barley stew

  • c. 1 tablespoon oil
  • c. 250g leeks
  • c. 250g part-boiled parsnips
  • c, 100g pearl barley
  • 3 tablespoons dried sage
  • 2 tablespoons stock powder
  • 2 tablespoons onion powder
  • 1 teaspoon dried thyme
  • black pepper to taste
  • c. 2 litres of boiling water

In large saucepan - makes at least 5 portions

  • Put oil parsnips and leeks and lightly fry until the veg softens and takes on a little bit of colour.
  • Add herbs, stock and enough water to cover to about 2 cms below the pan rim, bring to the boil.
  • Add the barley and simmer for c. 30mins. The barley will absorb the water so you need to keep a bit of an eye on it to make sure it doesn't catch. Top the pan back up with boiling stock to same level as previous and simmer until barley soft.
  • The final result is a thick brothy type soup that looks a bit beige but tastes great. I might add some peas or something else with a bit of colour to it when I warm up the portions.

All ready for freezing


  1. When my Dad was having chemo, this spicy dip was one flavor he loved. Hope the ingredients are available where you are.


    1 lb. American cheese (cut, torn, or shredded so it melts easily)
    1 1/2 tsp cumin
    1 tsp. garlic powder
    1/2 tsp black pepper (or less)
    1 can Rotel Original Diced Tomatoes with green chilies
    1/4 cup boiling water

    Bag of Tostito's (we like scoops!) or your favorite dipping corn chips

    Put all of the dip ingredients into a microwave safe covered bowl and microwave on high about 3 minutes. Stir well, and microwave again as needed. You can also heat it on the stove in a double boiler. Dip should be smooth with no cheese lumps. If desired, the Rotel can be pureed in your blender for a really smooth dip. This keeps well for several days in the refrigerator if there's any left.
    Serve warm. Enjoy!

    Wishing you well.

    1. Thank you for sharing that Barbara Ann that's really kind.


Thank you for stopping by and taking the time to comment, due to an upsurge in "odd" comments all comments are moderated. I hope it won't put too many of you off. I think I've also finally fixed the issue that meant we couldn't reply to comments