soup, scones and grains.
did a bit of cooking this weekend. let’s just say that some things turned out better than others 🙂
making huckleberry scones, via my mother in law’s wonderful recipe!
frozen huckleberries = goodness.
rolling them out…i should have rolled them thinner. they turned out rather thick
served with hot coffee. and taken to the hot springs. lekker!
it’s pomegranate season! well, not in montana, but it means they’re cheap in the stores because they’re in season elsewhere. we got some today for 99 cents each, and they were organic! delicious.
greek yogurt, wheat berries and pomegranate seeds, drizzled with agave nectar. perhaps my new favorite breakfast. after scones and pancakes, of course.
zesty wheat berry-black bean chili. zesty is an understatement – the recipe called for 1-2 canned chipotle peppers in adobo sauce. i read that “1-2 cans” and decided to only put half a can because i’m a spice wuss, which was about 5+ peppers. oh. my. goodness. SO SPICY! i dumped over a cup of greek yogurt in my bowl and i could barely eat it. even randy said it was too spicy for him. silly me. overall good flavor, though.
next time i make it i’m putting in half of a single pepper!
still need to finish planning the rest of our meals this week. i cooked a bunch of wheat berries and what i don’t eat for breakfast will turn in to something for dinner. looking forward to experimenting with the barley and lentils!