Several years ago, Nate bought a Low-Glycemic cookbook from Deseret Industries (a local thrift store). I have been so impressed with the flavors in this book and how full everyone is. Not everything is a success (I'm looking at you, Sweet Potato, Carrot, and Ginger Soup), but this book has definitely added some fun recipes to my files. And here's another one.
So, this isn't a new recipe per say because I've cooked it before, but none of my family remembers me serving it in the past, so I'm going to count it. This is a great recipe for a Sunday because it takes a while to poach the chicken and cook regular barley. However, I "cheated" this time on a Tuesday with left-over shredded chicken from another meal and "quick barley" which was all I could find at the store. The chicken was a little dry versus previous time when I've poached and cubed it myself, but it wasn't horrible.
I took a knife cutting class a couple of years ago, so I got to practice my knife skills with the carrots, celery, and onions. Yay for vegetables. I left out the mushrooms (eww, gross), but hesitantly added the spinach. Glad I did. It was fun to watch it shrivel up and it actually tasted pretty good in the soup. Even the kids didn't complain, so that's a win.
No comments:
Post a Comment