Phew! It’s been a busy week of trying new things! The only diet restrictions my family has is with hubby and his sugar, high glycemic index intake. I really have to give credit to my family for trying all these new things. They did so without a complaint and even if they didn’t love it, they still ate it. When I asked them for their opinion, they were honest yet sensitive.
Here’s a look at what real food has been rustling in my kitchen.
Chicken broth – I’ve been processing our home-grown chickens this week so I’ve got giblets for making broth, which I’m freezing in quart sealers for using later. After the broth is made, I’ve been giving the giblets to the dogs but I’m looking at making chicken liver pate. What do you do with chicken livers?
Cold Grain Salads – Honestly, it never occurred to me to make salad with cold grains but cold pasta was once a foreign idea to me too (long time ago when I was a kid). Since I’ve discovered them, I’ve been having fun trying different kinds of cold grain salads on my family. Some are hits, some are misses and some come close. Here’s the two I tried this past week:
Cold Rice Salad – Leftover brown basmati rice inspired me to create this cold rice salad. I mixed in carrots, tomatoes, green peppers, onions and tossed with a simple homemade vinaigrette. The vinaigrette was apple cider vinegar, olive oil, crushed garlic, sea salt and fresh ground black pepper. Final vote: 2 hits, 1 miss and 1 came close. I’m not worried about the “miss”, he’ll come around. 😉 I voted “came close” but I’m more of a critic with my own food.
Cold Barley Salad – This is an altered version of a favorite Greek pasta salad. I mixed barley (soaked and cooked), green peppers, tomatoes, onion, mixed beans, black olives and fresh parsley. The dressing is olive oil, lemon juice, a little sea salt and fresh ground pepper. Final vote: 3 hits, 1 miss (still holding out on the “miss”). In my opinion, one thing that could have made this salad better was some feta cheese.
Mesclun mix salad – I have lots of lettuce coming out of the garden. I planted a mesclun mixture which makes a very eye-pleasing salad. We’re having a tossed salad almost everyday! I rounded out the salad with whatever I had on hand… and lots of dill! Always a HIT!
Souffle Omelette with Mushrooms – You know I have to include an egg dish when I’ve got my own hens! This is another new recipe I tried this week. The egg whites are beaten separately from the yolks and folded in for a very fluffy omelette. The mushroom sauce with fresh parsley is very simple and together it was a delicious, filling and very satisfying meal! I liked it so much I had it twice this week.
Baked Peppers with Egg and Lentils – Okay, this one might be pushing it with my family. The ingredients aren’t foreign to us. We’ve all had green peppers, lentils, and eggs… but together? It was good, everyone ate it. I didn’t mind it but it was nothing to write home about and as pretty as it presents itself, I don’t think I’ll be making this one again.
With all the new recipes I’ve been trying this week, (which is not usual for me) I have made one huge observation. Real Foods are much more filling.
This post is part of Tuesday Twister hosted by GNOWFLGINS.