BARLEY/LEEK SOUP WITH PAN-SEARED SHRIMP

Kicked up my lunch to a satisfying and nutritious notch. Went with one of autumn’s popular vegetables, leeks. These sweet and subtle flavors were excellent to pair with barley.

PREPPING FOR LEEK AND BARLEY SOUP
PREPPING FOR LEEK AND BARLEY SOUP

Did it my way by adding other fresh/pantry ingredients like:

  • onions
  • carrot
  • celery
  • veggie bouillon cube
  • salt/black pepper
  • dried oregano
  • fresh thyme
  • veggie broth

After sauteing fresh veggies including leeks in a drizzle of olive oil, rinsed barley was added along with dried seasoning. Veggie broth and cold tap water were added along with a sprig of thyme.

Barley/leek soup simmered under low to medium heat until barley was tender. Then, this was pureed to a thick consistency. Barley/leek soup was topped with pan-seared shrimp with a garnish parsley.

A SWITCH TO THE OTHER WHITE MEAT #GINGER-BALSAMIC PORK/LEEKS

Supper was quite a succulent and delectable change. You see, once in a while, I get the craving for something other than poultry or seafood. And today,was one of those days. I went with the other white meat (well, that’s what they call pork). I fetched a sizable pork steak at the butcher and went to ‘town’ with it.

I was in the mood for a rustic affair. Thus, I got my sturdy skillet and immersed my marinated steak within. Overnight, I roughly sliced steak into smaller portions. I then seasoned with crushed garlic, salt and black pepper to taste. I also added grated ginger root, balsamic vinegar and splash of soy sauce.

After removing the remnants of garlic, pork pieces were seared on both sides. Roughly chopped onion segments were added along with finely chopped scotch bonnet pepper, fresh thyme, crushed pimento (all spice) and additional clove of garlic. Cold water was added to cover pork pieces with lid on. This was then simmered under low to medium heat; making sure to turn on the other side.

Additional water was also added so as to create a brown sauce. Pork simmered for approximately 30 minutes until fork tender. Chopped leeks were then added for a contrasting and refreshing flavor to the dish.