what i'm distracting myself with, other than gawker media

[jlh]

Brussels sprouts and granny smith apples were on sale this week, and I had some leftover whole wheat noodles I wanted to use up. (Can I say how pleased I am that whole wheat pasta is more available in more varieties and almost as cheap as regular pasta! What a change from only a few years ago!) I found this recipe for brussels sprouts with apples and bacon and changed it up a little by boiling the noodles with the brussels sprouts and reserving a cup of the cooking water. I only had one container of sprouts, but that ratio to the bacon/noodle/apples was better for a main dish, given that this is a recipe for a side dish. I also used sage instead of thyme just because that's what was in the house, and put in some sherry vinegar with the cooking water in the pan, and stirred it for a bit. I just had some for lunch, and wow, it was so autumn.

This week I'm also making some ww linguine with chicken-mango-chipotle sausage and broccoli, and sauteed chicken and asparagus over grits. Using up things that were in the freezer (the sausage and the chicken, which were on sale a while ago) and things on sale (broccoli and asparagus--lots of green veg on sale this week!) and things in the cupboard (noodles, linguini, grits) makes me feel very economical! I don't always accomplish this, I have to say. Though I am good about using up the produce, starch comes in odd sizes and tends to stick around--there's this tiny amount of quinoa that I'm just going to have to move with me.

Comments

[evil-erato.livejournal.com]

I made a nice cajun bean soup last week, and assuming I can find barley anywhere I shall be making beef & barley stew this week. My local grocery has a hatred for barley or something, because I've yet to find any. Woe! The beef & barley is for the freezer in lunch sized portions since it lasts forever and is quite filling. I'm also going to get some chicken & dumplings together at some point - maybe I'll do that tonight - because I'm feeling the need for comfort food. I love soup/stew weather. &hearts

[jlh.livejournal.com]

As soon as we get into the new flat I'm converting the carcasses in the freezer into stock and going nuts with the soup thing, for reals.

What beef do you use in your beef and barley?

[evil-erato.livejournal.com]

I use whatever piece of meat that is a.) inexpensive and b.) not overly fatty. This week I got a really decent pot roast for like $8.00, so I couldn't say no. I sear it on the stove, then toss it into the soup pot with some wine, stock and veg and let that cook until the meat falls apart. Add in more water as needed, seasonings to taste and then add the barley. It is Yummy. I like to make it nice and thick for storage, and then add water during the re-heating of frozen leftovers. Good stuff.