Monday, December 22, 2008

Harvest Grains Salad

Picked up something new during my last trek to Trader Joe's. Harvest Grains Blend: Israeli couscous, orzo, red quinoa and baby garbanzo beans. Directions say to cook it in broth or water, with butter, and serve immediately. I had salad on the menu though (and I'm sticking to the plan), so let it cool on cookie sheet while I chopped veggies.

Red Onion (1/4 cup)
Yellow Bell Pepper (1/4 cup)
Cucumber, peeled and seeded
Grape Tomatoes, halved

Mixed with the juice of a lime, sea salt, fresh cracked pepper, olive oil and red wine vinegar. Mixed everything together, and ended up with a very festive looking dish. Topped it on the plates with sliced chicken breast (leftover from night before) and crumbled feta cheese.

It was really tasty. The couscous and orzo are the standard texture you expect in this sort of dish, but the quinoa and especially the baby garbanzos added an element into which you could sink your teeth. I liked the texture.

Tonight's something new is Parsnip & Potato Baked in Garlic Cream. It's out of a Farmer's Market Cookbook I received as a gift, a few years ago. I use several of the Spring & Summer recipes on a regular basis, but haven't done much out of the Autumn and Winter sections. Had little people helping with the peeling of the parts, and also in the au gratin building process in the pan.

Fingers crossed!

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