Back to The BSI: Blogger Secret Ingredient

Happy Saturday, everyone! Today’s been a bit of a mixed bag for me, but it’s all good. It started out quite early for a Saturday…6am to be exact. DS woke up with a bit of a stomach bug. After ditching the germs down the drain, he fell back asleep for another few hours. He woke up in a panic that he missed his hockey game and even though I called the coach to say he wouldn’t be there, he went, he played and he was F.I.N.E. Only a children could do that!

Backing up a wee bit, here’s b-fast!

• 1 cup water
• 1/2 cup rye flakes
• cinnamon
• raisins
• cashew butter and fig preserves

This filled my belly and kept me going until 2pm.

DS and I made our way to the grocery store around 9:30. We had 2 stops to make…Food Basics for our regular groceries and Zehrs for a few items that FB doesn’t carry. (Quinoa, almond breeze, Becel spray butter, ground flax). Zehrs is right beside the rink so seeing as DS ended up going to hockey, we put that stop off until after the game. The boys lost again, but still played well. Finally it was home time, put food away, eat!

• 1 cup Fage
• scoop of pumpkin butter
• Nature’s Path PB granola

I also made a “latte” using this new (to me) tea I found at Zehrs…

In a heavy bottomed sauce pan I combined a 1/2 cup of USVAB with 1 cup of water and a tea bag. I let it come to a simmer and then put the heat to low for about 5 minutes. You just have to be careful that the “dairy” doesn’t scald on you! This tea was superb….but that was a given seeing as chocolate was in it! :D

I spent some time blog reading and browsing recipes books before we ventured out again to get the boys skates sharpened and a new pair for DD as she starts lessons this Thursday and her skates were WAY to small. When we got back, my hubby put a beer butt chicken on the BBQ (and I’ll have you know that it was storming AND hailing at this point…we’re crazy like that!) and I munched on some almonds to silence my belly.

Then I got started on my BSI recipe! I participated in the contest for quite a few weeks last winter, but got out of it when the warmer weather hit. When I saw that Coco had picked cauliflower as the secret ingredient, I knew it was time to get back into it!

Cauliflower & Barley Pilaf

• 1 tbsp olive oil
• 1 red onion, chopped
• handful shredded carrot (or 1 small chopped)
• 2 cloves of minced garlic
• 1 cup barley
• 1.5 cups of stock (beef/veg/chicken or water…I used chicken)
• 1 chopped tomato
• 1/2 bag of frozen cauliflower, partially thawed (could use 1 small fresh chopped up)
• 1/2 tsp each salt, pepper, cumin, cinnamon, chili powder & dry oregano

1. heat oil in pan
2. add onion, carrots and garlic…cook about 5 minutes making sure garlic doesn’t burn
3. add barley and let toast for a few minutes
4. pour in stock, boil, cover and lower heat to low for 10 mins (if need be, add extra broth)
5. add tomatoes & cauliflower, stir to combine well
6. cover and cook an additional 20 minutes or until liquid is absorbed and barley is tender
7. uncover, stir and let sit 5 minutes before serving

This turned out FABULOUS! You could really use any grain. Remember….cauliflower is the star here. I just happen to love barley. If using another grain, just adjust liquid to the type you use. This is the oil that I ended up using for a little extra pizzazz;

YUM! So I paired a generous serving of the pilaf with some chicken breast and half a buttercup squash that was also done on the BBQ.

What a meal! And as I sit here and type, I am stuffed!! If the urge arises later (which I’m sure it will) I plan on a piece of the pumpkin apple butter bread I made the other day. I think we’ll be watching a movie once the kids hit the hay, too. I know…we’re party animals! LOL!

Bye for now!!