Alaska Nesties
3 cups water
Salt
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley
2 medium tomatoes, chopped
1 small green or red bell pepper, chopped
1/2 cup crumbled feta cheese In medium saucepan with lid bring water and 1 teaspoon salt to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour over hot cooked barley. Cool to room temperature. Gently stir in onions, parsley, tomatoes, bell pepper and feta cheese. Serve salad chilled or at room temperature. Makes 6 servings. Per serving: calories 209, protein 4g, fat 1g, carbohydrates 49g, cholesterol 0, fiber 7g, sodium 95mg.
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Tasty Thursday
I just wanted to share the recipe of something I made last night that turned out really delicious (and healthy!). I made the barley in my rice cooker, however, and it was a freaking mess. I guess barley boils over a ton. I now have barley water goop all over! Anyways, this was delicious. I didn't have feta or fresh parsley, so I omitted those, and I used red pepper, which IMO is much better than green pepper would be. Does anyone else have any good and healthy things to share?
Easy Greek Barley Salad
3 cups water
Salt
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup finely chopped onion
1/4 cup finely chopped fresh parsley
2 medium tomatoes, chopped
1 small green or red bell pepper, chopped
1/2 cup crumbled feta cheese In medium saucepan with lid bring water and 1 teaspoon salt to a boil. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour over hot cooked barley. Cool to room temperature. Gently stir in onions, parsley, tomatoes, bell pepper and feta cheese. Serve salad chilled or at room temperature. Makes 6 servings. Per serving: calories 209, protein 4g, fat 1g, carbohydrates 49g, cholesterol 0, fiber 7g, sodium 95mg.
Re: Tasty Thursday
Yumo!
Mine isn't the healthiest, but it's quick and yummy. You could make it as a side dish to be heathlier!
Any type of pasta you want
Canned chicken or fresh
Velveeta cheese (or other cheese if you prefer)
Steamed broccoli
Boil the pasta and melt the cheese. Steam the broccoli. Add everything to the pasta and stir
If any of you have the restaurant called Sauce by you, this is one of their dishes.
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