Since it has still been snowy and cold here (seriously, I’m over it…), I made a large batch of beef and barley soup in the crockpot this week. This recipe makes a full crockpot so I had plenty leftover to freeze. The best part, it’s healthy — what many would consider “clean eating” and it’s super easy to throw together in the morning, forget about, and have a nice warm dinner ready and waiting in the evening.
I served mine with homemade green bread (recipe coming soon) in honor of St. Patrick’s Day. I tried to convince the trio that it was Leprechaun Stew but they weren’t fans. Bo ate two bites, Clara and Anna ate one. Personally, I thought it was delicious.
This side dish is so easy to make I’m not even sure it warrants a recipe. I don’t remember ever having brussel sprouts when I was little — it doesn’t seem like something my Grandpa would eat — but I discovered them last year and roasting them is actually very delicious.
I made these as a side dish for tortellini on Monday evening. By the time Mike walked in, the trio was already sitting at the table, and loudly lamenting that they dislike brussel sprouts. Mike, who barely touches a vegetable himself, told them they were good and tried one. And actually ate it. This, my friends, is legendary. Sure, he doesn’t love them — but he ate one and commented, “They aren’t bitter like I remember them being as a kid.” Baby steps.
Anna ate one. Clara ate half a breadstick as her entire meal — and then ended up in the front room having a snack after her siblings were in bed because her belly hurt from not eating — and Bo — well, we won’t even talk about Bo. Let’s just say he didn’t eat it.
Personally, I think these are delicious. They are quick and easy to throw together for a side dish for anything from chicken to pasta. And as the lone vegetable eater in the house, I’ll make them for myself since they require very little prep work. If you like vegetables (unlike the rest of my family) then you’ll like these. Promise.