Had to come up with something delicious and special, that could be prepared quickly and be child friendly, hence the cheese in the sauce with Shrimp! The dish was a hit and loved by all.
When it comes to taste, nutrition and even cost, dried beans far outshine the canned variety. Simply soak the beans overnight,in lots of cold water, rinse the next morning. Put beans in a pot, on the stove, and fill with cold water to 3 inches above the beans. Simmer for 1 hour, or until beans are tender, but not mushy. At this point, beans can be stored in an air tight container in the fridge for up to 1 week. Can be used for soups, dips, stews, chili, bean salad, and many more. Always remember that mixing beans with any grain creates a complete protein! (1 cup dried beans = 4 cups cooked)
After a long winter spring is finally here. I think the best way to celebrate is with the vegetable symbol of the season: the spring pea. I like fresh peas for this recipe, but when unable to find them, frozen works beautifully.
One must make a trip to a Jewish style fish monger. Buy 2 pounds of freshly ground Whitefish and remember to ask for the heads and bones for the fish stock. It is best to cook the fish as soon as it is purchased. The fresher the fish the better the result.
I've served this dish time and time again to accolades of praise. I also used Farro Pasta, which digests beautifully. Easy to make and tastes delicious.
As soon as there is a chill in the air, this soup becomes a real comfort soup. It can also be a complete meal as the Lentils and the Barley equal a protein and of course the vegetables.
