chorizo and other randomness

okay, so i SERIOUSLY need to start blogging more frequently. thank you, sister, for helping me realise that!!

i think i got bogged down with thinking that i had to write something profound everytime i posted. well, if you know me well enough, then you know that that doesn't happen all too frequently. i'm way too practical to be profound! :P

and then the other day i started to look up a recipe for some dish i'd made awhile back, and i remembered that i'd taken a pic of it and put it up on FB. and i thought, why don't i have some sort of food blog?? but i obviously can't have several blogs if i have trouble keeping up with one. THEREFORE, i have come to the conclusion that this blog is going to be all about whatever the heck i feel like writing at the moment. how freeing!!! so watch out. this is your warning. there could be everything from deep theology to a quirky thought to a random recipe to all the miraculous things i see God doing in everyday life. you just never know...;)

we'll start with something easy like chorizo. see, my fabulous husband and i try to sit down together once a week and plan out the week's menu; it's honestly fun and it seriously saves us heaps of money. we're all about saving money and being wise with the resources with which the Lord has blessed us AND all about creating good, healthy, exciting food, so it's just what we do.

anyway, there was a deal on chorizo and other spicy sausages this week, so my smart man said that we should make this recipe we tried at a dinner party with friends (after first eating it at our friends' cathy and gustaf's) that we just loved. barley, chorizo, pears, red onion, balsamic vinegar...it's healthy and the perfect blend of sweet and spicy. unfortunately i don't have a great picture of it, but you get the idea. we generally serve it with salad greens on the side, and this time around, we had hearty muffins with zucchini and feta cheese to boot...nice!

this pic from www.recept.nu where we found the recipe--mine recipe is a bit modified, of course--is much better and enables you to get a better look :).

so, here it comes, european measurements and all. if you're an american reading this, convert or learn the metric system. it's so much better, simpler, smarter, and easier. enjoy!

Ingredienser

• 150 g rökt sidfläsk, skuret i tärningar (salt pork, chopped into small pieces)...we actually omit this ingredient. totally unnecessary, and that's saying a lot since we love bacon so much!
• 3 st päron, urkärnade och klyftade (3 pears, deseeded and sliced into wedges)
• 2 st små rödlökar, finhackad (2 small red onions (or one large), diced)...we normally slice them into pretty strips instead :)
• 1 msk rapsolja (1 tbsp rapeseed oil)...we normally use olive oil
• 0.5 dl balsamvinäger (.5 dl balsamic vinegar)
• 4 st chorizo (eller annan smakrik korv) (4 chorizo or another spicy sausage, sliced into small wedges)
• 4 dl okokt matvete (uncooked barley)
• 100 g plocksallad, till exempel ruccola, mangoldskott, machésallad (salad greens, i.e. arugula, maché, baby spinach) 
• 0.5 kruka färsk timjan, bladen plockas från kvistarna (1/2 cup fresh thyme, leaves only)
• havssalt och svartpeppar (sea salt and black pepper)
• ev hyvlad eller riven parmesan (eller annan smakrik ost) (sliced parmesan or another flavourful cheese)

Gör så här

1. Stek chorizon tills de får en fin stekyta. Lägg åt siden. 

2. Koka matvetet enligt förpackningen och låt stå. 

3. Fräs rödlök och päron på svag värme i olivolja ett par minuter. De ska inte få färg utan bara mjukna något. Salta och peppra och slå slutligen på balsamvinägern. Låt allt koka samman i någon minut. 

4. Blanda samman balsamicofräs, matvete och chorizo med valfri plocksallad och färskplockad timjan. Smaka av med havssalt och svartpeppar och servera eventuellt med hyvlad parmesan.

Instructions in English

1. Fry the chorizo until golden. Place to the side. 

2. Cook the barley according to directions on package and then let stand.

3. Sautée onion and pear in olive oil on medium-low heat until soft. Add balsamic vinegar and let everything cook together a few mins until the vinegar dissolves. Add salt and pepper if needed. 

4. Blend together barley, chorizo, and the balsamic mixture and then toss in thyme and salad--we normally serve the salad on the side to keep things fresher just in case there are leftovers!--Add sliced parmesan.