Today, whilst in a rather shitty mood at myself for some how having managed to mysteriously put on three kilos in the past week (no idea how this happened! Gah) I decided to cook something nutritious and yummy for lunch. Behold – barley, broad beans & asparagus:
Barley behind the TV - the only place I could find with decent lighting.
I unashamedly stole the recipe from Kathryn Elliot, my food hero. I’ve been attempting to emulate her attitude towards food since I discovered her blog a couple of weeks ago. She eats incredibly fresh, healthy foods in small enough portions to not be a pig but big enough to be satisfied, and it all looks so yummy. The only things I changed about this was that I used broadbeans (those weight bluey grey things) instead of edamame as I only have about 0.5 cups worth in the freezer, and I used asparagus in place of spinach. Oh, and I left out the chilli, as I didn’t have any. I served with with about 1tbs of shaved low-fat cheddar on top, and man it was good. Oh, and I only used one giant clove of garlic – I think 5 would really be overdoing it.
My barley doesn’t look as puffed-up as hers, and admittedly it was a bit crunchy, but I was too damn hungry to wait – it had already been in the oven for over an hour as I neglected to read the part of the instructions that told me to cook the dish with the lid on – thus leading to an unnecessarily long cooking time (I ended up putting some foil over the dish at around 60 minutes).
I am officially useless when it comes to cooking in the oven. The dish tastes very good, though!
