Shannon here: Carole Towriss shares a recipe from her Biblical Historical Fiction title, Prize of War. Comment or answer the question at the end of any post dated Feb 6 – 9 to enter the drawing for two copies, 1 print and 1 digital for two lucky winners. Deadline: Feb 17th, 11:59 pm central time. Here’s Carole:
Prize of War is the story of Acsah, daughter of Caleb, Israel’s most famous warrior and spy. For most of the book, Acsah and her new husband Othni live on the edge of the desert in iron-age Israel. Just surviving every day in this harsh environment was a challenge.
The typical Israelite home consisted of three generations living together, and most of daily life was spent in either on the roof where it was cooler, or in the common room on the ground floor. The fire pit was in this room, which opened onto the courtyard. Cooking, an all-day affair, was done inside during inclement weather or out in the open on sunny days. A woman might spend up to five hours just grinding grain to make flour for the family’s daily bread. No wonder that the females of the family would spend much of their time gathered together, chatting while they completed their daily tasks—making bread, weaving, sewing and mending clothing, caring for children.
The ancient Israelites ate only two meals, and the main meal was in the evening. For the ordinary
person, this meal was bread and lentil stew. In spring and summer, fresh fruit and goat’s milk and cheese would be added, meat was rarely eaten. Up to 75% of their calories came from grain and legumes.
Like American meatloaf, every woman had her own recipe for this stew. This a very easy recipe to personalize. The amounts of everything in it can be changed to suit your taste—the vegetables, lentils and barley, and especially the spices. I’ve seen recipes with bay leaves, basil, oregano, cayenne, parsley, dill, even mint. Onions and garlic were hugely popular in ancient Israel, along with cumin, and coriander (also known as cilantro). Mint and dill were also known to the ancient Israelites.
Here is a modernized version for you to start with.
Barley and Lentil Stew:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 – 4 garlic gloves, minced or crushed
- 6 – 8 cups vegetable stock
- 2 cups lentils uncooked
- 1⁄2 cup pearl barley, uncooked
- 1 ½ teaspoon cumin
- 1 teaspoon salt
- ½ cup cilantro, chopped
- Heat oil in a stock pot over medium heat.
- Add onion and sauté until translucent.
- Add carrots, celery, and garlic and continue to sauté until onions begin to caramelize.
- Add lentils and barley and stir until coated with mixture.
- Add broth and bring to a boil.
- Add spices, cover, then reduce heat let simmer 1 to 1 ½ hours. Stir every 30 minutes until barley is tender and stew is thickened.
You can also cook this in a slow cooker for 8-9 hours on low or 4-5 hours on high.
About Carole: An unapologetic Californian, Carole Towriss now lives just north of Washington, DC. She loves her husband, her four children, the beach, and tacos, though not always in that order. In addition to writing, she binge-watches British crime dramas and does the dishes for the fourth time in one day. Learn more and connect:
Carole’s Website Carole’s Blog Carole’s Twitter
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About the book – Prize of War: Acsah is the only daughter of the mighty Caleb, Israel’s most famous spy. When Acsah can’t seem to choose a husband, Caleb feels he must step in, and she soon finds herself betrothed to a warrior. That’s the last thing she wants, however. Soldiers are never home….
Othniel has loved Acsah for as long as he can remember. When Caleb makes his unbelievable promise of picking a trusted warrior for her husband, he fights not only for Israel but for her hand in marriage.
Once safely settled in Debir, Acsah relaxes, believing Othniel can stay home and never fight again … until the giants come back and threaten nearby Anab. Can Acsah deny the people of Anab her husband’s skill and leave them to the giants … or can she trust God if her husband goes to fight once again?
Can’t wait for the drawing? Get your copy now! Prize of War – Amazon
Question for Readers: What is your favorite soup or stew?
Come back Feb 6th for Carole’s excerpt!
Carole says
Thanks for having me here today, Shannon!
MH says
Beef stew is my favorite. Yum. The story sounds so fascinating!! I don’t think I’ve read anything based on Caleb or his daughter.
Carole says
I love a chunky beef stew on a cold day!
Elly says
Oooh! My mom makes the BEST chicken noodle(-esk) soup! I know, chicken noodle soup isn’t ordinarily very appealing. But my mom makes it from scratch and is a MASTER at flavor. She adds both noodles AND dumplings to the soup (along with chopped carrot and celery pieces) and tops it with shredded pepper jack cheese! Once that melts in and you mix it up, you’re in for a real TREAT! YUM!
(My family is also a HUGE fan of Olive Garden’s “Zuppa Tuscana”. That spicy sausage is SO good!)
Carole says
That sounds so yummy! Noodles AND dumplings?!
Janet Estridge says
My husband makes a great turkey taco chili. It’s not spicy at all and tastes good when the weather is cold.
I also love recipes for the crock pot & can’t wait to try out the Barley and Lentil Stew .
Carole says
Taco chili. Now that sounds good!
Jaime Jacobs says
I love my dad’s chili, I think it would be hard to rarely eat meat!
Carole says
Me too! I would hate to have to give it up! I have some vegans in my family and I don’t get it. 🙂
Linda Morgan says
It’s not really a stew per se, more of a soup really…and it’s actually a toss up between my own homemade Italian Wedding soup and my homemade, knock-off version of Pasta Fazouli. And just to cover my bases because those weren’t stews…I met my best friend when I gave birth to her! My daughter has always been my best friend! (P.S. – if given a choice between digital and paperback, it would be paperback, as it is easier on my eyes to read 😊)
Carole says
Soup … stew … I think you’re covered!