Recipe - err, well I started with a recipe for strawberry risotto, and then substituted literally everything except the butter and onion. Freekeh and quinoa provide a more interesting taste and texture, Skyr makes a pretty good low calorie, high protein substitute for mascarpone, and I had a nice dry elderflower fizz that did a reasonable job instead of white wine. I also added feta because it seemed like a good idea (it was).
I've never seen this stuff together in one posting. Sounds intriguing!
Grilled chicken using a marinade from a Peruvian (style) roasted chicken recipe from the NYTimes (sorry for the likely paywall). I ate it with a sauce that I made from cilantro, garlic (so much garlic), lime juice, olive oil, salt, and apple cider vinegar (see here's a logical use for apple cider vinegar!). I also grilled a few ears of corn.
Courgette, broccoli, fine green beans and spring onion tossed with a dressing of Skyr, Dijon mustard and tarragon. I added sesame tofu for protein, but chicken or turkey would probably work just as well.
Breakfast this morning was a small green salad with tomato and a 4 minute boiled egg. Dressing was the yoke with a couple teaspoons lemon juice. No picture though.
Last night made hickory smoked pork loin slices and potato; smoked a red potato while I was it and added a little ketchup and tomatillo salsa.
Starter of watermelon/feta/mint/pomegranate molasses. Main of broiled chicken thigh, chimchurri, hasselback Jersey Royals, butter and garlic sauteed snowpeas. It's too hot to use the oven, so chicken and potatoes were done in the air fryer.
With all the labor-intensive prep (chopping) out of the way, I've cleared the decks for summer weekend activities, needing only to grill up some protein and maybe add in some sort of additional simple side.
Broken Spaghetti with Mixed Veggies salad, lightly dressed with homemade Italian herb vinaigrette. OK, the sharp-eyed among you will note that this is fettuccine, but the principle is what counts, LOL. What veg? Well, tomato, red onion, green and red peppers, yellow squash, celery, radish, cucumber (seeded and partially peeled), broccoli. I broke the standard dried strands into thirds; next time, probably quarters.
Replies
Continuing our summer grill-and-salads theme:
1. Tomato-veg-quinoa salad with fresh lemon-herb dressing.
2. Carolina Vinegar Slaw.
3. Carrot-Raisin-Pineapple salad with Greek Yogurt dressing.
Served with grilled chicken breast pieces. Everything fresh except for canned crushed pineapple.
I've never seen this stuff together in one posting. Sounds intriguing!
https://www.weightwatchers.com/ca/en/recipe/senegalese-peanut-stew-with-spinach-and-sweet-potatoes/562606a462ef001434bdbfe2
Courgette, broccoli, fine green beans and spring onion tossed with a dressing of Skyr, Dijon mustard and tarragon. I added sesame tofu for protein, but chicken or turkey would probably work just as well.
Last night made hickory smoked pork loin slices and potato; smoked a red potato while I was it and added a little ketchup and tomatillo salsa.
With all the labor-intensive prep (chopping) out of the way, I've cleared the decks for summer weekend activities, needing only to grill up some protein and maybe add in some sort of additional simple side.
Broken Spaghetti with Mixed Veggies salad, lightly dressed with homemade Italian herb vinaigrette. OK, the sharp-eyed among you will note that this is fettuccine, but the principle is what counts, LOL. What veg? Well, tomato, red onion, green and red peppers, yellow squash, celery, radish, cucumber (seeded and partially peeled), broccoli. I broke the standard dried strands into thirds; next time, probably quarters.
Enjoy the weekend, all!