Gratitude with TBB

Thursdays, with Kyla

Thursday Night

Fried Rice (Recipe from The Looneyspoons Collection by Janet & Greta Podleski) & Egg Rolls

This is a great fried rice recipe.  Robbie and I were famished for supper so we each had two servings (oops!).  I liked using the sesame oil because it added a nice flavour to the dish.



BBQ Chicken Salad - with Spinach & Strawberries

Tonight we fired up the BBQ for the first time this year.  I used the meat tenderizer to thin out the chicken breasts and sprinkled them with black pepper and sweet BBQ sauce.  The salad was simple - spinach, cherry tomatoes, red onion and strawberries.  To top the salad off, I used a Berry Balsamic vinaigrette by Kraft.  It was a delicious meal.




Beef Barley Soup -  Recipe from Chatelaine (www.chatelaine.com)

For lunch I made a beef barley soup with homemade buns. The soup was great, especially the mushrooms.  I love mushrooms.  It was a very filling meal and perfect on a cold day.



Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
227g pkd cremini mushrooms, quartered
796 ml can diced tomatoes, drained
1/2 cup pearl barley
2 bay leaves
2 tsp dried oregano leaves
900 ml carton no-salt beef broth
300 g beef tenderloin grilling steak, cut into small cubes
1/2 tsp salt

Directions:
Heat a large pot over medium-high.  Add oil, then onions and garlic.  Cook until onion starts to soften, about 2 minutes.
Add mushrooms, tomatoes, barley, bay leaves and oregano.  Cook until mushrooms are soft, about 3 min.  Add broth, beef and salt.  Bring to a boil, then reduce heat to medium-low.  Simmer, partially covered, until barley is tender, 25 to 35 min.  Remove and discard bay leaves before serving.

- Kyla

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