Barley Soup, Flank Steak & Sweet Slaw - 1/3/2009

Happy New Year! Now that the holiday festivities have concluded, it's time to start cooking healthily again.


I'm considering cutting down on the carbohydrates I eat at dinner, so the carb element of this meal is a smaller serving of barley soup. You cook raw barley in vegetable broth for half an hour. Then add two sliced carrots, 2 cups of sliced mushrooms, tomato paste, pepper, paprika, thyme, and salt. Let this simmer until tender, about 30 minutes more. To serve, you add a small splash of vinegar and some parsley.


The main feature of the day, though, is an Asian flank steak with sweet slaw. You start by marinating a flank steak in soy, vegetable oil, ginger, and garlic for 30 minutes. While this is marinating, thinly slice some cabbage and green onions. Dissolve equal parts sugar in rice vinegar in a small saucepan over medium heat. After removing from the heat, add some more fresh ginger. If you want to add some heat, add some thinly sliced jalapenos. Pour the vinegar mixture over the cabbage and green onions, then toss to coat. I grilled my steak using my cast iron skillet, then let it rest for 10 minutes on a cutting board before slicing it thinly. Serve the steak atop some of the sweet slaw. I really like this recipe because it was pretty easy and the flavors melded nicely.

Here's to a happy and healthy 2009!