“Where are you bound my pretty maid? It’s now in the morning early?” The answer that she gave to me, “Kind sir, to sell my barley.”
Barley was a much-discussed subject last night at our small group Bible study; however, we didn’t sing the song lyrics above. The barley we studied was about the five loaves of barley bread to feed the 5,000 plus people. However, we did have some tasty eats on hand. I brought broccoli apple salad, which I purchased ready-made at the grocery, so a recipe for that is what I am going to share.
We are studying a book by John MacArthur called “Twelve Ordinary Men”. This study takes each of the 12 disciples and delves into what history has uncovered about each of their personalities.
Last evening we studied Philip. As MacArthur writes, “Philip was known as the bean-counter. A facts-and-figures, practical-minded and by-the-book kind of guy”. And, more pessimistic than optimistic. For example: when Christ was standing before the crowd of 5,000 preparing to feed them, Philip stated that “two hundred denarii worth of bread is not sufficient for them, that every one of them may have a little” (NKJV). In other words, it could not be done.
In the book of John, you can further read to see that everyone was fed, and there were 12 baskets of leftovers from the original five loaves of barley bread and two small fishes.
It is a very interesting book and a look into the 12 apostles, as MacArthur understands them. I had always held these 12, Christ’s’ inner circle, as holy and devout men doing no wrong. I have since learned that they were all just ordinary men; afraid of their future and able to slip in their faith just as normal folks do. I am anxious to get to Doubting Thomas and Judas the Traitor. I hope I don’t see a similitude in either of them.
Back to the broccoli apple salad. Maybe some of you have had this before. I never have, so I had no idea what I was in for; however, I thought it was absolutely delicious! That’s my opinion – in hubby’s opinion, it wasn’t even worth tasting.
This store bought version contained red onions, which I thought over-powered the taste of all the other ingredients, so I am making mine sans onions. The yogurt gives it a unique flavor, and the nuts add extra crunch. I think it would also be good substituting the raisins with black, seedless grapes. It would add a little more sweetness to the mix.
This salad is a good, cold salad to take to a potluck or picnic. It is quick and easy to make, easy to carry and a breeze to clean up. I give it five stars!
I also wanted to get a bit closer to my Biblical roots, and decided to find a recipe for barley bread. This is a bread I have never made, but it sounds interesting. I don’t know if I will eat it with fish, but who knows?
This particular recipe produces a semi-flat bread that is crunchy around the edges and has a wonderful, nutty taste. It would be great served with soups, stews and salads, or nice by itself, spread with honey or topped with avocado. Best served warm, right from the oven. Note: Much like Philip, I don’t think this will feed more than your family. But then, miracles do happen!
Broccoli Apple Salad
2 cups broccoli florets
1 large red apple
1/2 cup vanilla yogurt
1/2 cup chopped walnuts
1 tablespoon diced red onions (may be omitted)
Combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve.
Barley Bread
3 cups Barley Flour
1 teaspoon kosher salt
2 tablespoons baking powder
2 tablespoons honey
1/4 cup canola oil
2 eggs
1 cup Almond Soy milk
Preheat a oven to 350 degrees. Lightly rub sides and bottom of a baking dish (I used a round cookie sheet with sides) with canola oil, and then sprinkle with a small amount of barley flour; set aside.
In medium mixing bowl, whisk together the dry ingredients. In a small mixing bowl, whisk together the wet ingredients and add to the dry ingredients; stir until combined. Turn the dough out onto a lightly floured surface and, using your hands, shape it into a flat round shape about one half of an inch thick. Slide the loaf onto the baking sheet and, using a knife, score the top of the loaf to form slices. Using the prongs of a fork, prick over the top of the loaf.
Place the pan in the pre-heated oven and bake for 20-30 minutes. Allow to cool in pan for at least five minutes before turning out onto a cooling rack.