Everyday Cooking With Mira

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Chicken and Barley Soup with Homemade Crusty Bread

<img src=''everydaycookingwithmira.com/mauritiantomatosalsa.jpg''width=''660'' height=''439'' alt=''title'' mauritiantomatosalsa''/> Mauritian Tomato Salsa, this colorful and refreshing 'salad Pomme d'amour' as we call it in Mauritius is basically made with very few and fresh ingredients. Tomato, chili or coriander picked freshly from the garden. The rest were pantry staples. It's the easiest and quickest thing to make. Make it to serve with meat, fish or poultry, as a side or as a dip. It's loved and relished by all Mauritians I know. It has always been one of the food that comforts me when I am sick. The way I have seen my parents making this salsa is mostly as an accompaniment to a main vegetarian meal, or whenever the dinner is not as exciting. So a tomato salsa that is hot, fresh and juicy was quickly made by one of us while my mam plates up, that's how fast it can be made. The key to this salsa is that the tomatoes shouldn't be too ripe. Semi ripe tomatoes is what we want which will hold the shapes when being cut and the seeds removed. The coriander although optional makes a big difference. So there you have it my Mauritian Tomato Salsa in August, the month of harvest. Harvest your tomatoes and let's salsa! Ingredients 2 semi ripe plum tomatoes (seeds removed and finely chopped) 1 green chili finely chopped 1 small red onion finely chopped a bunch of fresh coriander finely chopped (optional) salt & pepper to taste 1 tea spoon of freshly squeezed lemon juice (optional) drizzle of oil Method After chopping, add all the ingredients in a salad bowl. Mix and serve! <img src=''everydaycookingwithmira.com/mauritiantomatosalsa.jpg''width=''660'' height=''495'' alt=''title''chickenandbarleysoupwithcrustybread''/>I’m so happy with my bread! Making my own bread is new to me and I’ve failed miserably a few times before getting it right. It’s so satisfying to eat warm crusty homemade bread with butter melting on it, yum!

This is my own recipie for barley soup, it’s probably not unique but it’s mine anyway 😉 We had roast chicken yesterday so I used the left over chicken in the soup. ‘Waste not, want not’. All in all this is a homely, earthy meal. Something really nice to come home to, or so I’m told!

Chicken and Barley Soup with Homemade Crusty Bread

Number of servings: 6

Per Serving 137 calories

Fat 5 g

Carbs 15 g

Protein 10 g

6


Ingredients

Ingredients

Soup Mix  1 cup

Barley  1/2 cup

Carrots   Chopped 1 cup

Turnips  Chopped 1 cup

Onion      Chopped 1

Bay Leaf 1

Thyme

Garlic Paste 1/2tsp

Oil 1tbsp

Shredded Cooked Chicken

Chicken Stock

Water

Instructions

  1. In a big pot, heat some oil or butter. Soften the onions then add the chopped carrots and turnips.
  2. Add the garlic, bay leaf and thyme and cook for 5 minutes.
  3. Next add the soup mix and the barley.  Cook for 5 more minutes.
  4. Add the chicken stock and simmer for around 45 minutes.  Keep stirring occasionally. Add more water if needed.
  5. When vegetables are cooked and tender, add in the shredded chicken and simmer for another 5-10 minutes.
  6. NB:  Soup mix is a dried mixture of pulses  like barley,wheat, lentils, and a few other ones. 

Soak the soup mix and the barley together for few hours to reduce the cooking time.

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The Information in our blog posts are NOT intended to replace a one-on-one relationship with a qualified Health Care Professional and are not intended as medical advice.