Menu: October 17 – October 23, 2016
- (New recipe) Tangy Pulled Chicken
- Roasted Onions: white, yellow, purple, cippoline (Italian) with red wine & white wine vinegars (no oil)
- Roasted Cabbage: purple & green with red wine vinegar
- (New recipe) Roasted Brussels Sprouts
- (New recipe) Roasted Garlicky Mushrooms
- Fruit: mandarin oranges, Granny Smith apples
- Veggies: cucumbers peeled and soaked in balsamic vinegar,
- Pumpkin Energy Balls
- 1/2 cup 2% lowfat cottage cheese
Tangy Pulled Chicken
I didn’t exactly botch this so much as put in a pan far too big. This came out dry, and extra crispy on the bottom. No harm done. The solution is to make sure there’s a smaller pan clean and ready. Worth trying again. (Probably next week)
Roasted Brussels Sprouts
I’m not keen on the honey/savory combination. This recipe calls for 2T of honey, which overpowered the tangy bits of the sauce. Next time, no honey.
Roasted Garlicky Mushrooms
This recipe was meant for putting whole mushrooms on kebabs and cooking them on the barbecue grill. First thing to go, parsley. 1/2 cup of olive oil? I don’t think so. 1T brushed on the top is enough. 2 garlic cloves became 10 roasted garlic cloves. Not bad at all, could have used just a pinch of salt.
General menu commentary
I continue to enjoy the roasted onions and cabbage with vinegar. There’s no added oil on the onions, and 1T brushed on each head of cabbage. Add my favorite vinegar, happy mouth and tummy.
The biggest challenge I face is how to make sense of the nutrition information based on the ingredients for any given recipe. The uncooked serving sizes don’t come close to the reality of cooked food. I know I will never have these calculations down perfectly, but I’m still working on figuring out a more accurate solution.