These Ricotta Cheese Toasts are so simple, yet indulgent. I combined one cup of part-skim ricotta cheese with 1 tsp/1 cube frozen fresh chopped basil, salt, pepper and a drizzle of olive oil. Then, I spread it on freshly toasted Companion French Bread slices.
Honestly, I love anything that includes a crusty, tasty, freshly baked bread.
Last night was the first "chilly" evening of fall. I'm sure the Indian Summer will return, but the cool breeze called for a warm and cozy dinner.
This chili is a take on a common winter dish at my house, Barley Stew. My hubby relishes soup or stew of any kind, but barley is a particular favorite. Last nights version was made with chili powder (high quality is best), cumin, and oregano as the main herbs and spices.
First, I sauteed a traditional mirepoix (a combo of carrots, celery and onion) in 1 tbsp butter and 1 tbsp olive oil. I used one medium onion, three ribs of celery and three carrots.
Then, I added two cloves of chopped garlic.
After a couple of minutes, I added one pound of cooked ground sirloin. Two tbsp chili powder, approx 1 tbsp ground cumin, 2 tsp dried oregano, salt and pepper.
Next, I added one 32 oz carton of vegetable broth, one can of diced tomatoes, and a little over one cup of quick cooking barley (I use Mother's brand).
After simmering for around 30 minutes...we enjoyed with a large dollop of light sour cream.
