Donna's Daily Dish
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Inspiring people to create every day recipes
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I hope everyone had a nice holiday and with a new year, I needed something to get me going.
I have a nephew, who when younger (he’s turning 31 next week), his fraternal grandmother made beef barley soup for his birthday celebration. It was the highlight of the party as it was thick and heartwarming. His grandmother hasn’t been well the past few years and I wanted to see if there was a record of her recipe. I reached out to her daughter who was able to locate it. Her recipe contained a handful of ingredients and minimal seasoning, but I was able to duplicate it and add my own touches. His grandmother prepared the soup in a crock pot, which I had, however, the next time I’ll prepare it on the stovetop. For the recipe you’ll need beef chuck meat, 1 package of oxtails, soup bones, flour, canola oil, butter, 28 ounce can crushed tomatoes, pearl barley, kosher salt, freshly ground pepper, soup vegetables.
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Mother’s Day is Sunday and if you still don’t know what to serve, may I suggest Creamy Spinach-Artichoke Chicken Stew. I made this the other evening and it was delicious; my husband has already asked me to make it again. The recipe is by Sarah DiGregorio from the New York Times/ Here to Help column which appeared on April 28th, 2023.
For the recipe you’ll need unsalted butter, yellow or red onion, kosher salt, black pepper, celery, garlic cloves, chicken stock, white wine, boneless skinless chicken thighs, lemon juice, red pepper flakes, frozen cut spinach, marinated artichoke hearts, cream cheese, fresh dill, scallions and grated Parmesan cheese.
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