I've been on vacation and we've been on a lot of trips in this month and even more to come next month so GTLF has not been as consistent as I intend according to my goals. This is apparent in my weight as well. I've been learning that consistency is the key to weight loss... consistently eat less calories than you require to run your body and you'll lose weight... and GTLF provides meals that help me to do that. I LOVE that. It really brings down the amount of stress I have in managing my body.
The next recipe is a vegetarian one. I had an interesting conversation about vegetarian dishes with my cousin on my trip home this past month. In it we discussed the worthiness of a vegetarian meal and what makes them desirable. I've always avoided vegetarian because of all my misconceptions such as 'They're not filling', 'They're not satisfying', 'They're boring'... and on this journey I have learned all these things are untrue. The thing I didn't think about is the fact that their are many vegetarians out there who adopt this diet for political reasons, not necessarily health reasons or taste reasons... In these situations, the vegetarian may miss meat, remember eating meat and secretly want to eat meat again. When they prepare their dishes, they may look for dishes that resemble meat dishes. This is one reason why I have not been able to resolve to be a vegetarian, although we're eating vegetarian more and more times a week and really enjoying it.
I have learned that eating vegetarian on GTLF is full flavored... and while there are many mimics of meat dishes, there are more recipes that are naturally delicious in their own right. They are not meant to be substitutes for the taste or texture of meat. I hope you'll enjoy this dish...
Another interesting question that I was asked by my family members is how my grocery bills have changed. If you're reading my blog, you might remember that I mentioned that I never really shopped at the grocery store since I was never really expected to prepare dishes for a family and since I was a single woman with a career, I was never interested in doing this for myself. Well, Brian shopped and from him I have learned that his grocery bill has not changed significantly even adding me to the midst. I think this is because I don't waste food very often and I'm using the same series of books. Often when you try a recipe you're having to pick up ingredients that you're not used to having on hand... but since I've been working out of the same books, I have all the ingredients on hand on a regular basis that are generally asked for. I think that having a good working shopping list, sticking to it and completing your cooking goals during the week will keep the grocery bill down. Of course, it's just me and Brian right now... so what do I know. Haha!
Corn, Barley, and Lima Bean Stew
GTLF: Hearty Soups and Stews p. 86
Serves 4, working time 20 min., total time 40 min.
1 tablespoon olive oil
1 onion, chopped
2 tsp sage
1 tsp dried thyme
2 tablespoons flour
13 3/4 oz can reduced sodium chicken broth defatted
1/2 C quick cooking barley
3/4 pound red potatoes, cut into 1/2 in. dice
10 oz. package frozen baby lima beans
1 red bell pepper, cut into 1/2 in. squares
1/8 tsp cayenne pepper
1 C frozen corn kernels
1/4 C chopped fresh paresley
1 tsp salt
1. In a Dutch oven or flameproof casserole, heat the oil until hot but not smoking over medium heat. Add the onion and cook, stirring frequently, until the onions is softened and lightly colored, about 6 min. Add the garlic, sage, and thyme and cook until fragrant, about 30 seconds. Sprinkle the mixture with the flour, stirring to thoroughly combine.
2. Stir in the broth, 3 C of water, and the barley. Bring to a boil, reduce to a simmer, cover, and cook for 10 min. Add the potatoes, lima beans, bell pepper, and cayenne. Simmer until the barley is tender, about 10 min. Stir in the corn, parsley, and salt and simmer until the corn is heated through, about 3 min. Divide among 4 bowls and serve.
Nutritional Information: 5 g fat, 347 calories, 0.5 g sat. fat, 66 g carbohydrate, 13 g protein, 0 mg cholesterol, 866 mg sodium.
Tips:
1. GTLF suggests that you can use dill instead of parsley.
2. This is one recipe that you'll want to have everything measured out, especially the spices and flour. This will ensure they won't burn when you're adding them to the vegetables.
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