This week I had relatively good success with the new recipes I tried out on my guinea pigs. By that I mean, every meal was eaten with almost no complaints.
As Tyler gets older, I'm finding that he's becoming more picky when it comes to his food. He won't eat shrimp or sausage (except for kielbasa) or asparagus, and a handful of other equally mind-boggling items. And Rick....he's a whole different story. The only thing he absolutely hates is the sight, taste, and texture of onions, but his real problem lies with his issues with heartburn. He simply can't handle anything that is fried or cooked with a significant amount of oil/butter. He can't eat garlic, onions, any tomato based product, anything that involves salad dressing, and the list goes on and on. So you can imagine the difficulty I have each week finding recipes that all three of us will eat....and enjoy.
This was a good solid recipe. Nothing off the charts flavor-wise, but pretty good for a quick cooking meal. My only complaint is that the recipe called for only 3 ounces of noodles, which is nothing. I thought I could just add more until I realized that the noodles cook in the sauce, so I only felt comfortable adding another ounce, which still wasn't enough. Besides that, I ended up substituting green beans for the pea pods, which we prefer anyway.
Next I made
Barbecued Country Ribs, a Taste of Home recipe.
Yes, this one falls into Rick's heartburn zone due to the tomato based BBQ sauce, but hey, sometimes he's gotta take one for the team. As for the recipe itself, I wasn't so impressed. It calls to bake the ribs
covered for around 2 hours, but every time I checked on them I found that they were stewing in their own juices. Not really what you want to see when you're trying to bake on a layer of sauce, so I kept dumping the liquid out, which resulted in one set of dry ribs. And the color was terrible....they looked like boiled ribs. So I decided to throw them on the outdoor grill for a few minutes to crisp up the outer layer. In the end, they looked okay, but were as dry as a bone.
To go along with the ribs, I made a side of
Sour Cream Macaroni Salad.
This isn't really a new recipe. I've made it many times before, but I don't think I've ever mentioned it here. It's a nice, simple side dish, but what I really like about it is that it's lighter in fat and calories than a traditional macaroni salad. The dressing is made with equal amounts of light mayonnaise and light sour cream or sometimes I use greek yogurt to bump up the protein factor.
This was my favorite meal of the week, which shouldn't come as much of a surprise considering how much I love fried rice! The strange part about the recipe is that it actually has you cook the rice to a crisp, which kind of tastes like undercooked crunchy rice. I didn't mind the texture, but Tyler didn't care for the crunchiness. Oh well, that's easy to fix for next time.....and there will be a next time. I loved the flavor the cumin added to the rice, and the beans....I've never put beans in fried rice, but I thought they worked great in the dish.