Chicken and Barley Chili (soup)

Ganked from another site: Chicken and Barley Chili to satisfy your taste buds tonight. Made with chicken and barley, this is a yummy recipe that will surely become a household favorite!

Serves: 8

Cooking Time: 25 min
Ingredients:

1 can (14.5-ounce) diced tomatoes
1 (16-ounce) jar of salsa
1 can (14.5-ounce) chicken broth
1 cup pearled barley, uncooked
3 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1 can (15-ounce) kidney beans, drained and rinsed
1 can (15.25-ounce) corn, drained
3 cups chicken breast, cooked, cut into bite-size pieces
Cheddar cheese, shredded (optional)
sour cream (optional)

Instructions:

1. In a stockpot, combine undrained tomatoes, salsa, broth, barley, water and seasonings.

2. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 20 minutes, stirring occasionally.

3. Add beans, corn and chicken.

4. Increase heat to high; bring to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.

5. Ladle into bowls. Top with cheese and sour cream, if desired.

PS. I know that there are a few of you who understand why the phrase "chicken and barley" sends me into fits of giggles -- and at the most inappropriate times, too! XD

Victorian Kitchen from the 1830s Uncovered in U.K.

Just had to share -- I love this sort of thing. Lucky lucky people!

http://blogs.laweekly.com/squidink/2011/09/victorian_kitchen_from_the_183.php

Victorian Kitchen from the 1830s Uncovered in U.K.
By Andrew Froug
published: Tue., Sep. 20 2011 @ 7:00AM




The preserved Victorian stove is just one piece in a huge kitchen hidden for decades in the basement.
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To all those who own estates in North Wales, try rummaging through your basement. You might find a perfectly intact Victorian kitchen from the 1830's, complete with a cooking range, pots, pans, antique fire extinguishers, a spit for roasting pigs and enough tables and benches to seat a team of twenty servants.
( Read more... )