Barley: What Is it and How Do I Cook It?

Pearl Barley

Barley has been around for more than 10,000 years.  I first tasted it in my grandmother’s Chicken Barley Soup, but I didn’t know what it was until much later.

I really fell for this grain when I lived in London and frequented Cranks, a popular vegetarian restaurant.  It was originally located right on Carnaby Street, well before the street itself became the headquarters of Swinging London.  By the time I discovered it, though, Cranks had moved around the corner to Marshall Street.  I never noticed any high fashion people there having lunch, but I did see lots of unusual salads. Almost all of them featured such grains as cracked wheat, wheat berries or barley.

Mom Cooking Tip 78

Mixed Noodles with Pesto Sauce

If you eat a lot of pasta and have leftovers of different varieties—maybe spaghetti, farfalle, rotini and gigli --reheat them together and just add sauce.

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Question for Mom

How long do spices last? – Cheryl Z.

When I was growing up, my mother kept spices around for decades.  She hardly used them and didn’t realize they would lose their punch after awhile.  I’ve been guilty of that myself on occasion.  But after reading Penzeys Spices Thanksgiving catalog, I know better.  Here is what this herb and spice company says: 

“The government’s guidelines for freshness dating is four years for whole spices and two years for ground.  Some people say six months is the longest spices should be stored, but most spices are harvested only once a year, so it does not make sense to discard them every six months.  On the other hand, two years is too long to store finely powdered spices….  When in doubt about a spice, just smell it.  If it smells strong and spicy, use it.  If not, toss it.”  

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Mom’s Basic Bootcamp: Roast Chicken

This is the first in a series of basic recipes anyone can easily make.  They have existed for centuries because 1) they are simple, and 2) they taste good.  Once you master their preparation, you’re free to improvise…or not.  I usually don’t because I know what I’m getting, and I don’t have to think twice about how to make it.

Turning Leftovers into New Dishes

Chinese Fried Rice

I feel guilty if I throw away leftovers—unless they have a suspicious green tinge.  Luckily I don’t mind eating the same thing a few nights in a row.  I feel like I’m on kitchen vacation.

Unfortunately, Bart doesn’t share this view.  If he liked what I made originally, he will drum up some enthusiasm when he sees it on his plate on Day #2.  But there’s no way he will eagerly lap it up on Day #3.

Mom Cooking Tip 77

Keep a package of dried tortellini is your cupboard.  It makes an excellent, cheap, quick emergency dinner.  Top it with a few tablespoons of pesto sauce, garlic butter sauce or a prepared pasta sauce. Sprinkle on Parmesan cheese, if you have some handy.

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Mom Money-Saving Tip 64

Don’t store unripe bananas next to apples. Apples produce a type of gas called ethylene that ripens fruit.  Bananas will turn brown much faster in the presence of ethylene.

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