Wednesday, March 18, 2009
Broccoli and brown rice, again.
Are you noticing a pattern here?? Another dinner of some kind of protein with a side of brown rice and broccoli on beautiful 1980's Pfalzgraff dishes. This is my first ever attempt at lemon chicken using this recipe from The Baking Beauties. I've never made a reduction sauce before so this was fun and it turned out really good. I used GF Pantry all purpose flour to coat the chicken and although I over-cooked it, it still tasted delicious. I have leftovers for lunch, but with a side of brussel sprouts because I'm out of broccoli! I really need to expand my horizons huh?
Well after dinner I made those Quinoa Banana muffins that I mentioned last week. I used sorghum flour instead of chestnut flour and my bananas maybe weren't ripe enough. Remember that I only started eating bananas last year, so this was a bit of an adventure for me. My mom loooooves banana bread and used to make it all the time when I was little, of course I hated it, but it always smelled really good. The results were not what I was hoping for. I did over-cook these too a little bit but still, they came out very dry and a little too banana tasting for me. The recipe is so healthy though, I think I might try to alter it a little bit to see if I can't make it more moist and less banana-y. I loved bran muffins growing up and since she said these tasted like bran muffins that's what prompted me to try them but they definitely didn't taste like the bran muffins I know and love. Although, I think with a little tweaking, I might be able to pull it off. More moisture and a little more sweetness and less banana and I think we're in business. But how? My first thought - applesauce. Suggestions are welcome!