Susan's Recipes: A Big Thank You to Our Founder
Some Adventure Women will remember way back when, in the days when Founder Susan Eckert still had time to pen camping recipes she had perfected before she started cooking up ideas about founding her own women’s’ adventure travel company. She was proud of her cooking skills and wanted to share her favorites with other women and so, in 1981, the year before she founded AdventureWomen, Susan published her own cookbook, “A La Carte: Outdoor Nouvelle Cuisine”.
This Thanksgiving, we’re thankful, as always, for Susan’s many talents.
Here are three of her delicious, healthy, and pretty low calorie recipes – just in time for the holidays:
APPLE BARLEY BREAKFAST
Serves 4
This is a hearty and tasty breakfast that will keep you satisfied ’till lunch.
INGREDIENTS
3 cups water
1 cup rolled barley
½ cup raisins
1 cup dried apples
1 teaspoon cinnamon
½ teaspoon nutmeg
Dash cloves
PREPARATION
Combine all ingredients
Bring to a boil and simmer 5-10 minutes
Add milk and honey and serve hot!
FRESH VEGETABLE BARLEY SOUP
Serves 4
This soup is a meal in itself. It is even more hearty, though, because of the addition of rolled barley (barley flakes- not pearl barley), white potatoes and sweet potatoes. Rolled barley is used because it cooks much quicker than pearl barley (which makes it good at high altitudes also). Rolled barley is not always easy to find, however, and you may have to frequent quite a few health food stores before finding it….usually in bulk.
INGREDIENTS
Broth:
8 cups water
4 vegetable bouillon cubes
1 teaspoon dried basil
½ teaspoon celery seed
Garlic powder to taste
Salt and pepper to taste
½- ¾ cups rolled barley
Vegetables:
1 small potato
1 small sweet potato
1 small onion
½ cup each of broccoli, carrots, green beans, parsley and mushrooms
1 cup cabbage
¼ cup green pepper
PREPARATION
Chop in ¼ inch cubes all the vegetable ingredients. Put all the vegetables in the pot.
Add all broth ingredients except the barley. Do not be alarmed if the vegetables fill the entire 8 cups of water in the pot. When they cook up, they decrease in size, and remember, it’s a hearty soup—more vegetables than broth.
Cook till veggies are about half done.
Add rolled barley and cook till barley thickens the soup—about 15-20 minutes.
You will want your vegetables to stay crunchy, so be careful that you do not overcook them.
BAKED APPLES
These are a natural, delicious dessert which also smell delightful!
INGREDIENTS
Rome Beauty apples
Raisins
Cinnamon
Dried Orange Peel
PREPARATION
Core the apples and stuff them with raisins, cinnamon, and a sprinkling of dried orange peel.
Bake apples at 400 degrees for 30-45 minutes or till done. Serve immediately!
