We are enjoying a new grocery store here in Utah called WinCo Foods.  The thing I like most about this store is their bulk foods section.  You can buy grains, spices, herbs, cereals, candies, etc. for pennies on the dollar.  The grains and spices are particularly cheap.  I picked up some barley and ground it into flour, then thought, "What do I do with this?"  So I searched for some barley recipes and this is the first I've tried.  These barley pancakes were fabulous - very thin, soft, and nutty - just the way I like them.  Similar to buckwheat pancakes.  I also liked this recipe because it is dairy- and egg-free.  Delicious, easy, and quick!  Original recipe found at NutritionMD.org:

Barley Pancakes

Makes about 16 3-inch pancakes

1 cup barley flour
¹/₂ teaspoon baking soda
¹/₄ teaspoon salt
1 ¹/₄ cups soy- or rice milk **
1 tablespoon maple syrup
1 tablespoon vinegar
1 ¹/₂ teaspoons canola oil
1 vegetable oil spray

In a medium bowl, stir together flour, baking soda, and salt. In small bowl, stir together non-dairy milk, syrup, vinegar, and oil. Combine the two mixtures and stir to mix.

Heat a non-stick skillet or griddle. Lightly coat cooking surface with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook for 1 to 2 minutes, or until the edges are dry and the tops bubble. Turn carefully with a spatula and cook the second side for about 1 minute, or until golden brown.

Per pancake: Calories: 50, Fat: 0.9 g, Cholesterol: 0 mg, Protein: 1.6 g, Carbohydrates: 9.1 g, Sugar: 1.4 g, Fiber: 1.1 g, Sodium: 88 mg

**My notes: I followed the recipe exactly, except used skim milk rather than soy or rice milk.  This is a very runny batter similar to that of crepes.  In fact, these would probably make fabulous crepes!

Quick 'n Easy Spinach Salad

Here's a quick salad that's sure to be a hit! And it's so easy too, you make it right on the dinner plate!!!

Place a small handful of rinsed spinach leaves on each individual plate, lay banana slices, and strawberry slices on top of the spinach and sprinkle with pinions or toasted almond slivers. Lightly drizzle poppy seed dressing over top and serve immediately! Oh so good!!

Coconut Chicken oh yum!

I love to order coconut shrimp when I go out to eat, so I thought- why not try coconut chicken! It was so easy and delicious! And you don't even have to defrost the chicken first!

(Preheat oven to 350)

Here' how I did it!

You will need:

boneless skinless chicken breast

2 eggs- blended them together and add a touch of milk in shallow pan

coconut flour (you can buy this at the health food store-- so many cool things to use it for but we'll add them later!)

shredded unsweetened coconut

optional: add a couple packets of stevia to the coconut flour just to give it a lightly sweet taste (it's a natural sweetener)

Place a chicken breast in egg mixture, then roll in coconut flour and sprinkle with coconut. Place on greased pan and cover with foil. Bake for about 40 min. remove foil and continue baking until coconut brown, about 10 more minutes. Enjoy!

Spring Fever

I don't know about you, but spring fever is hitting me hard. I saw some cookies similar to this at Sam's Club yesterday, and thought the cheery sprinkles were just what we needed on a dreary winter day. These were truly EASY cookies that were so fun for my 5-year-old to help with. And I got so many compliments on them! Here's what you need:
~Chocolate chip cookie dough (enough for about 2 dozen regular cookies)
~1 tub vanilla frosting
~Sprinkles
~Your kids to help! They'll love it.

Make the dough into tiny 1" balls (these are super sweet, so that's why I made 'em small) and bake as directed. Allow to cool completely. Pour some sprinkles on a large plate. Spoon a generous spoonful of frosting onto the bottom of one cookie, then squish it with another cookie until the frosting starts to come out the sides. Have the kids roll it like a wheel in the sprinkles, then set it on the serving plate. Voila! Festive cookies without any fuss!

Parmesan Artichoke Chicken with Roasted Rosemary Reds and Roasted Asparagus

Parmesan Artichoke Chicken

1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter
1 (14 oz.) can chicken broth
4 chicken breasts (3 lbs.)
1 (14 oz.) can artichoke hearts, drained
1/4 cup butter
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup half and half
1/2 cup Parmesan cheese
1/2 tsp. dried rosemary, crushed

Saute mushrooms in 2 Tbsp. butter. Set aside. Cook chicken in chicken broth. Remove from broth and reserve 3/4 cup broth. Arrange chicken in casserole dish (I usually break up chicken into smaller pieces). Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Stir continually as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms on top. Bake at 325 for 30 minutes.

Roasted Rosemary Reds
6-8 medium red potatoes
1-2 Tbsp olive oil
1 tsp. dried rosemary
1 tsp. salt

Wash potatoes and cut into wedges. Toss in olive oil, rosemary, and salt. Roast at 325 for 55 minutes, turning once. Or for faster cook time, roast at 450 for 35 minutes.

Roasted Asparagus
1 bunch fresh asparagus
1-2 Tbsp olive oil

Trim bottoms off asparagus. Cut into thirds and toss in olive oil. Roast at 450 for 15 minutes, or until tender.