I have been looking for foods that Carina has not yet tried. I stumbled upon this Mushroom Barley recipe – two things that Carina has never eaten but that are two of Jonathan’s favorites. Trying it out was a no-brainer.
In my effort to kill two birds with one stone, I used vegetable broth instead of chicken stock so that I could call it a vegan meal too. I also added a little more salt and garlic to our tastes.
2 Tbsp Olive Oil
1 Small Onion, diced
1/4 Tsp Sugar
1 Cup Mushrooms, chopped
2 Garlic Clove, chopped
2 Tsp Salt, divided
1 Cup Pearl Barley, rinsed
3 Cups Vegetable Broth
In a large pot, heat the olive oil over medium heat.
Add the onions and cook for 5 minutes, stirring occasionally.
Add the sugar and cook for another 5 minutes or until onions start to caramelize.
Remove the onions to a plate and add the mushrooms, garlic and 1 tsp salt to the pot. Cook for 3 minutes or until the water from the mushrooms start to evaporate, then remove to a plate and set aside.
Add the vegetable stock into the same pot and bring to a boil, add the barley, 1 tsp salt, reduce to a simmer and cook for 45 minutes or until tender.
Add the onions and mushrooms to the pot to combine and cook until heated through.
With 4 servings, I calculated each serving to be about 260 calories.
Carrots and kids do not usually go together, but this recipe mixes two of Carina’s favorite foods with the not-so-desireable vegetable: pineapples and raisins. When Carina first tasted these, she yelled out, “Yum!” and proceeded to eat almost two whole muffins in one sitting!!
(This is Carina enjoying a carrot muffin!)
These muffins are moist and a little sweet. The almonds on top give them some crunch.
I should note that I did not spend tons of time slicing up fresh pineapple or grating carrots. The pineapple from the can worked great, if not better than fresh, and I used baby carrots in my food processor.
This Oster food processor, by the way, is fantastic – it is actually an attachment to my blender base.
I was able to make 20 muffins with this recipe, which, from my calculation, came out to about 140 calories per muffin. I froze the extras for snacking in the future.
1 ½ cups all-purpose flour
1/4 cup sugar
1/4 cup dark brown sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup vegetable oil
1 teaspoon vanilla
1/2 cup applesauce
1/4 cup raisins
1 cup grated carrot
1 cup drained crushed pineapple (from a can)
handful sliced almonds (optional topping)
In a large bowl, combine flour, sugars, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk the eggs, then whisk in the vegetable oil, vanilla extract, and applesauce.
Fold the wet ingredients into the dry ingredients just until combined. Stir in the raisins, carrots, and pineapple just until evenly moist.
Use a 1/4-cup measuring cup to divide the batter into the lined muffin pan. Place some sliced almonds on top of each.
Bake at 350 degrees for about 20 minutes, until golden and a toothpick inserted in the centers comes out clean. Take the muffins out of the pans and cool on a rack.
This recipe was made for me! It has everything that I love to eat, that I had in my house, and that was easy to prepare and customize!
Spinach is one of the few leafy vegetables that I actually enjoy eating (I can be picky). I eat spinach on pretty much everything – from an omelette to a pizza, or just alone.
I also love Brie cheese and make a baked Brie for every family get-together.
The last major component of this recipe, the grilled chicken, is also a favorite. I grew up grilling meat outside and now have both an outdoor grill and a grill pan that I used here. It was very easy to use and to clean.
You may be wondering why I made so much chicken for only two adults and a toddler. We like to keep some grilled chicken breasts in the refrigerator so that there is always a healthy snack or easy meal at the ready. These are breasts cut in half.
Last night, we had breakfast for dinner. I found this delicious looking recipe on the Martha Stewart website and decided to try it. The original recipe called for bacon and egg with other suggested options.
I chose to make ours using Texas toast, turkey bacon, sauteed spinach, egg, and cheese. Also, I only made three of these, so I used ramekins instead of a muffin pan.
Here’s how I made my Omelette Cups:
Preheat oven to 350 degrees
Spray each ramekin with non-stick spray
Saute spinach (I usually just rinse my pre-washed spinach and quickly saute in the water that is left on the leaves); put aside
Cook turkey bacon; put aside
Flatten a couple of slices of bread with a rolling pin and cut into quarters
Arrange two or three squares of the flattened bread inside the ramekins
Separate the turkey bacon and spinach between each cup
Crack an egg into each cup
Bake for about 25 minutes or until egg looks done
When done, sprinkle with shredded cheese
If you want to serve on a plate, run a knife around the edge of the cup and turn it over.
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