On goes the quest to eat more real foods and eliminate processed crap. It’s been a week of ups and downs. Here’s a short review of what has been slicing and dicing (twisting) in my kitchen this week.
Sourdough bread – My sourdough starter was a success and I was really anxious to make some healthy bread for my family! Unfortunately, it was a huge disappointment. The bread is far too sour and will be croutons in its next life. Come think of it, I’m sure I did this once before, years and years ago. I’m so discouraged and fear this learning curve is just too steep for me.
That was the bad news, now the good news:
Gazpacho – I made gazpacho again this week for hubby’s lunches and packed it in 1/2 pint jars to-go. I changed up how I made it from last time and it turned out much better, I think. Super healthy for hubby too as everything is raw.
Tuna Noodle Skillet Dinner – this I winged. I improvised on my homemade version of hamburger helper to make a tuna helper. Tuna, broccoli, mushrooms, onions, zucchini, whole wheat rotini, in a cream sauce and topped with shredded cheddar cheese. It was surprisingly good!
Tomato cucumber and onion salad – very basic, simple ingredients but so delicious! Peel and slice 3 small cucumbers thinly, cut tomatoes into wedges and slice onions thin. I use twice as much tomatoes and half the onions as cucumbers, but you can use any ratio you like. Drizzle with 4 Tbsp olive oil and 3 Tbsp. white wine vinegar, salt and pepper and toss gently. You can try different types of vinegar but the white wine vinegar is so good! I may never use regular vinegar again. 😉 Refrigerate for at least an hour to blend the flavours. A lovely summer salad!
Food for thought – No matter what happens – there’s always someone who knew it would.
This post is part of Tuesday Twister hosted by GNOWFGLINS.com