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Barley and Cornbread

March 15, 2011

I’ve baked a lot this month.   On Saturday I bought a big beautiful Kabocha (Japanese pumpkin) and Steve asked for his favourite, pumpkin pie.

This picture doesn’t do it justice.  It was huge!

Out of the oven on Saturday night, finished by 10 a.m. Sunday morning by one man.   He does have a decent life insurance policy but trying to give him Type 2 Diabetes takes too long.      Remember the Rhubarb meringue tart? that dessert alone is enough to put a big healthy man into a sugar coma.

He’s in for a long hard week of detoxing.  I’m cooking only meals and snacks with high fibre, high protein and good fats along with whole grains.    Let the after dinner sugar shakes begin…..wish me luck!

First a big ole pot of barley.  Usually I prepare it plain so that I have it on hand all week for salads or breakfast (barleymeal). Today I decided to try something different.

Spiced Barley

2 cups barley

5 cups water

3 tbsp whole cloves

3 tbsp cardamom pods

3 sticks of cinnamon

1 tsp salt

Place cloves, cardamom pods and cinnamon sticks in some cheese cloth wrapping it tightly and securing with an elastic.  Bring the water and salt to a boil and add the sachet along with the barley.   Simmer this very gently until barley is cooked but still chewy, be careful not over cook and turn it into mush.  Remove and discard the sachet and cinnamon sticks.  Drain the barley reserving 1 cup of the liquid for the next recipe.  This makes a lot of barley but it freezes well so you could take half and put it in a ziploc then in the morning chip off a bit and microwave for a super fast and healthy breakfast.

The house smelled like Christmas….my favourite smell ever.

I’ve wanted to try this recipe for a while now Chipolte Pumpkin Coconut Cornbread. I love cornbread and since it has two of my favourite ingredients, pumpkin and coconut, how could it not be good?  If you read the recipe, notice that it calls for bean liquid. This is where the leftover barley liquid above comes in.

If you have no barley or bean juice then just use milk.

This is my favourite cornbread recipe!   If like me you always make extra soup, stew or chilli when you cook then make sure you freeze half of this bread.  On a busy night all you do is press a few buttons on the microwave and you a home cooked meal.

Tomorrow I’ll show you what to do with all that barley 🙂


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