Good afternoon, dears,
Squeaking in at the last minute to link up with Penny, blogging at The Homemade Heart who issued a challenge to all of us who dread the words......
"What's for dinner?"
"What on earth shall I cook tonight?"
I, um, "bent" the rules slightly, partly because I didn't follow the instructions and partly because the WT got a bit of a telling off from his doctor a couple of weeks ago.......
My first choice was from a new Weight Watchers book, Fresh and Easy, that came out to coincide with the Smart Points changeover. Slightly irritated that I had to buy the complete set of chopping board, lidded bowl and possibly something else in order to get the book but I'm glad I did, most of the recipes are for one or two people, which is helpful.
I chose the Butternut and Bulgur chili since I have a LOT of different grains idling in the cupboard. I'm not sure whether it was because I doubled the recipe (originally for one), but we both decided the smoked paprika called for, overpowered the whole thing. I'm not giving up on the recipe though, I thought I might try it with garam masala instead, which goes well with winter squashes. No picture as I forgot!
The second book is where I strayed off the straight and narrow......it's actually a library book but I am fully intending to buy it and the companion piece so hope it still counts! Mark Bittman is (was) the cookery writer for the New York Times and wrote the ubiquitous How to Cook Everything. About seven years ago he got a stern warning from his doctor, overweight, high blood pressure, high cholesterol, very close to succumbing diabetes etc and as a result the Vegan Before 6 diet was born. Since the WT had received a much less stern warning from his physician, I thought we'd give it a go and I must say, the dear man has entered into the spirit of the thing with more enthusiasm than I would have thought. Mark you, he WAS leaving the next day for a week in the UK.......but he's back and still seems keen!
So, what did I make?
This, an utterly delicious salad, again using grains from the cupboard, this time quinoa. MB suggests what he call building blocks, foods you cook ahead and store in the fridge to use at different meals. I have to say, an excellent suggestion, the quinoa appeared throughout the week in the meals I made and I'm going to find something else this week from the cupboard. The recipe is called Sweetgreen Quinoa Salad and is from the delectable and sadly not in the Midwest (only around the DC and NY areas) Sweetgreen chain of restaurants. Mark points out that this salad is best in the summer with fresh tomatoes and corn, but it was pretty good with snow on the ground in February too! The recipe serves four, so gave the WT a second helping then I had lunch on the Monday. Definitely a keeper!
A slight moan about the cookery book as opposed to his first VB6 one.......no nutritional information to calculate the Smart Points.
This was fun and next month I promise to follow the rules of choosing only ONE cookery book and making it one I own! Thanks, Penny!