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.
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.
1 comment
I am still to try combining strawberries with a savoury dish but this salad looks delicious! Popping over from #TastyTuesday Kirsty Hijacked By Twins x
ReplyDeleteHave a lovely day!