Happy Holidays to everyone! This time of year is when we hold our loved ones a little closer in our hearts and minds. If we are so blessed, we sit by fires, sip hot cocoa, and visit with family and friends as we prepare our holiday meal.
This year my family will be missing our dear Mother who passed away on December 4th. She was 91 years old and would have been 92 on December 12th. My sisters and I were with her, thanking her and singing. Our Mom loved all kinds of music, but for some reason, show-tunes and cowboy songs were what we sang to her as she passed peacefully away. We thank our Mom, Joan James, for the fact that we knew all the words to so many songs!
Our holiday meal will include all the traditional dishes that our family loves, but we sometimes add one new recipe. The Barley and Winter Vegetable Risotto recipe is one that is comfort food at its best. I have taught this recipe to so many and it’s always a favorite.
The Cioppino recipe is actually perfect for New Year’s Day. We are so fortunate to live close to the sea and have such incredible seafood available to us. A very delicious (and messy!) dish. More of a stew than a soup.
From me to you, from my family to yours, happy holidays!
Patty James M.S., C.N.C.
Nutritionist/Chef/Writer
Co-author of “More Vegetables, Please!”
www.pattyjames.com, 707-888-1103
Founder of The Healing Kitchen: A Program for Veterans
DirectionFive Health, Founder and Director
www.directionfive.org, 707-575-6721
A culinary and nutrition program for kids
Cioppino
Serves 6
1/4 cup olive oil
2 large onions — chopped
4 cloves garlic — chopped
3 large carrots — chopped
2 ribs celery — plus leaves, sliced
1 cup parsley — stems removed and chopped
2 cups chopped tomatoes
2 cups tomato sauce
1 cup water
1 cup white wine
2 teaspoons thyme
1 tablespoon basil
1 bay leaf
Sea salt and freshly ground pepper to taste
Pinch of cayenne pepper
3 pounds clams — in shell, scrubbed well
1 pound halibut fillets — or other white fish,
cut into bite-sized pieces
1 whole crab – cleaned, cooked and cracked
In a large, heavy stockpot, heat oil and sauté onions, garlic, carrots, celery and celery leaves until onion is transparent and vegetables are limp.
Add the chopped tomatoes and tomato sauce, half the parsley, wine, water and seasonings. Bring to a boil, lower heat, and simmer for 30 minutes partially covered. Add seafood to broth, clams first, and simmer for 10 minutes. Next add white fish and crab and simmer for 15 minutes. Remove from heat and ladle into soup bowls. Garnish with remaining parsley and lemon wedges.
Serving suggestions
Serve with crusty garlic bread. You may change the seafood any way you like. You can use shrimp, scallops and crab (try mussels, etc.). If the soup gets a bit thick, add a little water.
Barley & Winter Vegetable Risotto
Serves 6
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 1/2 cups pearl barley
2 cups white wine
2 cups vegetable broth
1 cup butternut squash, 1/2″ cubes
1 small red pepper, chopped
1 cup chopped broccoli
2 medium tomatoes, chopped
2 tablespoons minced mint leaves
3 tablespoons minced parsley
3 tablespoons grated Parmesan cheese
1 teaspoon sea salt
1 teaspoon pepper, or to taste
Place olive oil in a large pan over a medium heat. When the oil is hot, but not smoking, add the onion and cook until transparent. Next add the garlic and barley to the pan and cook stirring often, for 2-3 minutes. Add the white wine and continue to cook until the wine has evaporated.
Meanwhile, warm the broth. Steam the butternut squash, red pepper and the broccoli lightly and set aside.
Gradually add the broth to the barley, stirring it regularly until barley is cooked, approximately 50 minutes. Add additional wine or stock if need be.
Stir in the cooked vegetables and continue stirring for 5 to 10 minutes. Remove risotto from heat and stir in tomatoes, seasonings and cheese.
To serve, place the risotto in a bowl and garnish with additional cheese, toasted pine nuts and fresh parsley.
Notes: In the spring use peas and asparagus. In the summer, perhaps zucchini, peppers and corn. Use your imagination!
