Friday night dinner: at last I had the chance to cook the pearl barley. We put it in a soup, the easy way out, so next time I want to try cook it in a different way.
Defrosting chicken stock in a pressure cooker.
Adding the sliced leeks, diced butternut squash (that dad almost lost two fingers over it).
Carrots, garlic and the pearl barley. We also added a chicken breast.
Closed the cooker and let the pressure rise, then lowered heat and cooked under pressure for 20 min (we timed it by a half “House” episode we watched in the meantime with Leffe brune & olives).
When House was over, the soup was ready.
We ate it together with a side bread and butter, good combination with a soup. It went out great, very rich in flavor, because of the chicken stock and very thick with veggies. The pearl barley was also cooked well. I like it because it reminds me of “Big mouth – Shalva, that I loved as a kid.
For dessert we had Safta’s cheese cake, with only low fat soft cheese (check it out!)
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Appendix: some other food…
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| The same vichyssoise soup with garlic oil and red onions |
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| Blue cheese with tomato |
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| Makroska fish with red onions |
Friday afternoon at Dissinghoff center. We drank at “re:bar”, they have great shakes. They have a web site detailing all nutritional values including how many calories, but I think I saw they are using sugar syrup so I’m not sure how nutritious it can be. They let you choose which vitamins combination is added to the shake (whatever..). I chose the Apple strudel shake with the “re:vive boost” vitamins (it had something funny in it called Shisandra). It was very good and gone too fast, I wished I had taken the large cup! Mom took fresh carrot juice with apple and ginger but it was disappointing, served warm, and after asking to add ice, it tasted watery. If you’re making carrot juice the carrots has to be stored in the fridge!
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| Shisandra! |
We went to “Agvania” to eat Italian Pizza. I like their crust and tomato sauce. I like it when pizza doesn’t feel too heavy. Unfortunately they are kosher and I would love it more with some peperoni or ham.
