It’s been quite a while since I’ve posted anything at all. However, I’ve made a conscious decision to continue posts soon. It feels good getting a rhythm down and I feel have a good one going with flexibility built in. I can’t complain when work is good, home is good, and health seems good. It doesn’t hurt the weather is warmer (could do with a bit less rain), my garden is going, and I’m getting outside more often. I finished 14 weeks of body boot camp and I feel good. That being said, I’ll resume posting soon and hope I can post some quality information and some good recipes I’ve stumbled upon or just plain made up. I’ll be glad to be back.
This sounded absolutely delicious, I had to repost!
We grew up eating a lot of vegetables, but brussels sprouts were not one of them.
I recently asked my mom why this was, since now we are all now huge fans of the little cabbages. (On Thanksgiving, for example, we had to hide the roasted veggies (including brussels sprouts) from ourselves when they came out of the oven, for fear that we might nibble away at the whole pan before we got to serve them for dinner.)
Her reply: “They just weren’t as available 10 years ago as they are today.”
Well, that makes sense, I guess. These days brussels sprouts are everywhere, it seems. This bag of pre-shredded brussels sprouts from Trader Joe’s would be a case in point.
I didn’t intend to take the “lazy” route with this salad, but TJ’s only had this pre-shaved bag, no whole sprouts, and since I had visions of a shaved…
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Hearty Barley Salad June 23, 2012
This sounds delicious!
Hearty Barley Salad
1 1/2 cups pearl barley
2 tsp. salt
2 cups sliced in two, grape tomatoes
1/4 red onion, small dice
1/4 cup sliced green onions
1/4 cup chopped parsley
Half of a red, yellow and orange bell pepper, diced
Combine 4 cups of water and the barley. Bring to a boil over high heat. Cover and simmer on medium low heat until barley is almost tender. Stir in 2 tsp salt and continue to cook until tender. Drain well; set aside to cool.
Toss in the remaining ingredients.
1/4 cup balsamic vinegar
2 shallots , chopped
2 cloves garlic, minced
1/2 cup olive oil
2 tsp. black pepper
1/3 cup Parmesan cheese
Salt to taste
Combine all the ingredients and whisk until emulsified. Toss with the barley mixture.
Great, inexpensive home cooking ideas!
These are some of my “go-to” recipes when money gets tight – no ramen noodles required (although I do like ramen….)! They all taste amazing and are under $1.42 per serving. The lentil/sausage recipe is the lowest at $.30 per serving – you can’t beat that!
What are your favorite budget-friendly meals? I’d love to hear from you!
Random Garden Contemplation May 29, 2012
The weather has been so funky this year, I was really worried about how the garden may fair. Well, as I’ve said before, I had a rough start and lost a lot of plants early on while starting seeds inside. I went out to check my garden today and the “questionable survivors” seem to have new life. Two tomato plants that were on death’s door have grown new, healthy leaves and seem strong. A few pepper plants that didn’t take well to the transplant grew new leaves – way better than their measly two. Everything seems to be thriving and as much as the weather is messing with us humans with agendas – 92 degrees in May in suburban Philadelphia is not the usual – it seems perfect conditions for a vegetable garden. I can only hope the pass off of rainy and sunny days make this a bountiful year!