I'd Eat That

Sippin’ on gin and juice… laid back

No Comments

Yesterday was a great day. Just one of those days where everything comes together and you get stuff done! Not only was I super productive at work, but I also managed to get a bunch of stuff done around the house and cook an awesome dinner.

Last night’s menu consisted of grilled cajun catfish with a side of grilled potatoes and onions and an awesome salad. I’m not usually a huge fan of catfish but figured we’d give it a go on the BBQ, because what isn’t awesome on the BBQ? By the time we ate the sun was down, but I did manage to snap a shot of the salad and the delicious cocktail I made. Apparently gin and lemonade is an excellent combo and I highly recommend to anyone looking for a new summer drink.

Check out the recipes below!

cucumber_salad gin_drinkDill & Cucumber Salad

  • Cabbage cut into ribbons
  • Cucumber sliced however you like
  • 3 x radishes thinly sliced
  • 2 x green onions thinly sliced
  • 1 x celery stalk thinly sliced
  • A bunch of fresh dill chopped
  • Dollop of yogurt
  • Sprinkle of cumin
  • Salt and pepper to taste

Gin ‘n’ Juice

  • 1 oz of gin
  • A bunch of ice
  • Top with lemonade
  • Strawberry for fun!

 

Continue Reading

I'd Eat That

Weekend soup

2 Comments

Spring is here but the weather is still a bit chilly, so it was a perfect day to make a good homemade soup. Chris and I decided on a hearty mushroom and barley soup from the KitchenAid Recipe Collection cookbook I got a few xmas’ ago (which is full of a lot of great recipes). There’s just something about having the smell of soup stewing all day, it’s the best. Anywho, the recipe is below and I highly recommend this soup for when you are low on ingredients, you can pretty much put any vegetable you have in the fridge and it works. Enjoy!

recipe veggies barley before after

Hearty Mushroom and Barley Soup
Ingredients
  • 9 cups of chicken or vegetable broth (I used one of each this time and it was awesome)
  • A bunch of sliced button mushrooms
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 cup of pearl barley
  • 1/2 ounce dried porcini mushrooms (I have never used these but I’m sure it would be awesome)
  • 3 cloves garlic, minced (I double this!)
  • Salt and pepper
  • 1/2 tsp thyme
Makes 8 Servings
  1. Combine everything in a 5-quart slow cooker or dutch oven.
  2. Cover; cook on low 4 to 6 hours and then you’re done!
Continue Reading