Overnight oatmeal

Recipe:
OVERNIGHT OATMEAL


Serves 4
This breakfast provides protein, whole grains and fresh fruit for a breakfast sure to help you start your morning right. Simply mix the ingredients together and refrigerate overnight. Enjoy it cold or warm the next morning.

Ingredients
2 cups rolled oats (not instant or quick cooking)
2 cups lowfat milk or milk substitute
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, walnuts or almonds
2 peaches or apricots, pitted and sliced
2 tablespoons agave nectar (optional)

Method
Combine oats, milk, zest and vanilla in a bowl then cover and refrigerate overnight. The next morning, scoop oatmeal into bowls and top with pecans, peaches and a drizzle of agave nectar.

Nutrition
Per serving (About 7 ¼ oz/202g-wt.): 320 calories (100 from fat), vernight 11g total fat, 1.5g saturated fat, 13g protein, 44g total carbohydrate (5g dietary fiber, 17g sugar), 5mg cholesterol, 55mg sodium



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How to Cook Barley © ehow.com

How to Cook Barley

by eHow Food & Drink Editor

Barley is a whole grain and quite delicious too. Preparing barley properly doesn't require any complicated culinary skills or cooking techniques. You have two choices when you cook barley: pre-soaking the barley overnight or simply cooking barley without any advanced preparation. If you're interested in convenience, then pre-soaking the barley is definitely your best option. Read on to learn how to cook barley.

• Instructions
• Things You'll Need

Difficulty

Moderately Easy

1. 1 Rinse barley first using a strainer. Pick out any debris that might have made it through processing.
   
2. 2 Allow barley to soak overnight in water if you want to reduce your cooking time. Use two cups of water for each cup of barley.
   
3. 3 Decide whether you'll be using water or broth to boil your barley.
   
4. 4 Use 2 1/2 to 3 cups liquid to 1 cup barley. Add your liquid to the pot.
   
5. 5 Bring water or broth to a boil.
   
6. 6 Add barley to boiling water or broth and stir together. Cover the pot with a lid and reduce the heat to low. Cook for 15 minutes if you pre-soaked your barley overnight. Otherwise, cook your barley for 35 to 40 minutes.
   

Braised Swordfish Collar With Chorizo and Clams

http://www.foodnetwork.com/recipes/michael-symon/braised-swordfish-collar-with-chorizo-and-clams-recipe/index.html

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 6-ounce pieces swordfish collar (or substitute loin)
• Kosher salt
• 1 yellow onion, minced
• 2 cloves garlic, minced
• 1 bulb fennel, diced
• 1 serrano chile pepper, minced
• 1 carrot, diced
• 1/2 pound smoked chorizo, thinly sliced
• 1/2 cup dry sherry
• 1 12-ounce can whole peeled tomatoes
• 1 small pinch saffron
• 1 cup chicken stock
• 1 1/2 pounds littleneck clams (about 24), scrubbed
• 2 tablespoons chopped pitted kalamata olives
• 3 tablespoons chopped fresh parsley
• 3 tablespoons sliced fresh basil
• Grilled bread, for serving

Directions

Heat the olive oil in a 7-to-8-quart enameled cast-iron Dutch oven over medium-high heat. Season the fish with salt, then cook until browned, about 2 minutes per side. Transfer to a plate. Add the onion, garlic, fennel, chile pepper and carrot to the pot; reduce the heat to medium and sweat the vegetables, about 2 minutes. Add the chorizo and cook until browned, about 2 more minutes. Add the sherry and bring to a simmer, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Crush the tomatoes with your hands and add to the pot with their juices. Add the saffron, chicken stock and clams and bring to a simmer. Cover and cook until the clams just begin to open, about 3 minutes. Add the swordfish to the pot and simmer, covered, until the swordfish is cooked through and the clams open, about 7 more minutes. (Discard any clams that do not open.) Stir in the olives, parsley and basil. Serve with grilled bread.