By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my friend and my colleague, Ann M. Silver, MS, RD and her recipe: “Barley and Mushroom Stew.”
Ann M. Silver, MS, RD, CDE, CDN
Registered Dietitian & Certified Diabetes Educator
Professional Experience: After graduating from her undergraduate degree for clinical dietetics, Ann worked for many years at Mount Sinai Medical Center in New York City and North Shore University Medical Center in Manhasset, New York as a clinical dietitian and in various management positions. In 1987, Ann relocated to the Hamptons in New York and began pursuing her private practice in nutrition. Over time and much perseverance, Ann became a participating provider with numerous insurance companies and her list of referring physicians expanded resulting in her practice flourishing. Currently Ann has a private practice specializing in diabetes, eating disorders and weight management on the eastern end of Long Island with 3 office locations. As an Adjunct Assistant Professor in the Diet Technician Program at Suffolk County Community College in Riverhead, New York, Ann supervises students’ clinical rotations. Ann regularly presents and mentors colleagues on going into private practice and insurance reimbursement. Her latest accomplishment is coauthor of Making Nutrition Your Business: Private Practice and Beyond to (ADA 2011) available at www.AnnSilverRD.com.
Education: Ann graduated from the Coordinated Undergraduate Program (CUP) at State University College of Buffalo, New York in 1978. In 1984, she graduated from New York University with a Masters of Science in Clinical Nutrition.
Credentials: Ann is a Registered Dietitian and a member of the ADA. She served as Reimbursement Chair for the New York State Dietetic Association (NYSDA) from 2004-06. Ann has been actively involved with Nutrition Entrepreneurs (NE) DPG for many years including serving as Chairperson and mentoring NE members on private practice. As a result of her interests, Ann is also a member of the DCE, SCAN, Weight Management, Dietitians in Integrative and Functional Medicine and Vegetarian Nutrition DPGs. A member of the Long Island Dietetic Association (LIDA), Ann received the association’s award for Excellence in Consultation and Business Practice in 2003. Since 2000, Ann has been a Certified Diabetes Educator.
Supplementary Information: Over the years Ann has presented and lectured frequently including for a pre-FNCE workshop for NE DPG on reimbursement, LIDA, NYSDA and East End Clinical Connection.
Ann M. Silver, MS, RD, CDE, CDN
496 Sag Harbor Turnpike
East Hampton, New York 11937
Barley and Mushroom Stew
Submitted by Ann M. Silver, MS,RD,CDE,CDN
2 tablespoons olive or safflower oil
1 cup chopped onion
6-8 garlic cloves peeled (more or none depending on preference)
2 medium carrots, chopped into chunks
2 celery stalks, roughly sliced
2 medium potatoes like Yukon Gold or New potatoes, peeled & cut into bite-size chunks
1 cups sliced fresh mushrooms
½ cup dried mushrooms, reconstituted in hot water to cover
2/3 cup pearl barley
½ teaspoon dried thyme
salt & black pepper to preference
4 cups mushroom broth (I like the Pacific brand mushroom broth & can use the liquid from reconstituting the dried mushrooms as part of the 4 cups)
- Put 2 tablespoons oil in a large saucepan first and turn the heat to medium-high. When the oil is hot add the onion thru potatoes and cook. Stirring occasionally until the vegetables begin to brown about 10 minutes.
- Stir in the mushrooms (drain the reconstituted dried mushrooms—save the liquid) and cook for 5 minutes stirring to avoid sticking to the pot.
- Stir in the barley and cook, stirring until it shines.
- Add the remaining ingredients. Bring to a boil over medium-high heat and turn the heat down so the mixture simmers.
- Cover and cook for about 40-50 minutes until the barley is tender. Stir occasionally. (May need to add additional liquid as cooking if the barley is not cooked and the liquid has evaporated.)
- Taste to add salt and pepper according to taste, serve and enjoy!
Thank you for reading and visit Ann; enjoy her Barley and Mushroom Stew!