May 21, 2011
I really have been on a grilling kick lately and I don’t anticipate it going away anytime soon. Winter was long and all I can hope for is for summer to last even longer…..since we didn’t get a spring. Have you ever tried grilling vegetables before? It takes the vegetable and takes it to the next level and adds several different layers of flavor. If you have never tried to grill vegetables, I challenge you to do so….you will thank me!
Sandra Lee is one of the Food Network starts whose philosophy is to use 70% store-bought ingredients and 30% fresh combine to make simple and delicious meals for your family. I always enjoy her cookbooks as they have wonderful photos and are pretty straight forward in both their ingredient list and instructions. This cookbook is filled with chapter after chapter of so many easy recipes. From breakfast smoothies to desserts and from vegetarian to salads and soups. Something to please everyone in your household.
The Ruling: Tasted great. But of course the fussy two didn’t eat any…..that is sad for them. Some day I know my boys will read my blog and regret all the great food that they passed by. But the trick to getting kids to eat food they don’t want to eat is to not nag them…..but to keep putting it in front of them and offering it to them. I am seeing hints of my middle child becoming a better eater as he will at least try new foods. He use to vomit at the sight of certain foods. Now he has tried sushi, salmon and shrimp….which is a huge step! I am keeping the faith!
Grilled Vegetable With Saffron Rice, page 196
- 1 2/3 cups low-sodium chicken broth
- 1 packet (5-ounce) saffron –flavored rice
- Canola oil cooking spray
- 1 pound fresh asparagus, woody ends removed
- 2 medium red bell peppers, cut into 1-inch pieces
- 1 zucchini, cut into ¼ inch slices
- 1 teaspoon capers, drained
- ¼ cup slivered almonds, toasted
- In a large saucepan, bring chicken broth to a boil over high heat. Add rice; reduce heat to low. Cover; simmer for 20 minutes or until rice is fluffy.
- Set up grill for direct cooking over medium-high heat. Coat a grill pan with cooking spray. Preheat pan. Working in batches, place asparagus, peppers, and zucchini on pan and grill just until tender. Use tongs to remove from heat. Cut zucchini and asparagus into bite-size pieces.
- In a large bowl, toss together rice, grilled vegetables, and capers. Top with toasted almonds.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page here.
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