Dinner tonight included a skinless, boneless turkey breast, sliced carrots with slivered almonds, and barley with parsley.
Oven Baked Turkey Breast
Baked in the oven at 375° F. for about 30 minutes. I cooked it on top of the carrots on parchment paper in a glass baking dish. It’s good with a lot of spicy mustard, but everything is better with spicy mustard in my opinion.
- about one cup frozen, sliced carrots (I slice and freeze my own vegetables)
- garlic powder
- tablespoon of slivered almonds
- canola spray
Bake with turkey breast in oven for about thirty minutes at 375° F.
Barley with Parsley
- 1 cup pearled barley
- 1 3/4 cups low sodium chicken broth
- kosher salt (to taste)
Bring the chicken broth to a boil. Add pearled barley and salt. Reduce to a simmer. Cover with a lid and let this cook for about forty-five minutes. After barley is cooked through add parsley.
Now making barley on my range proved to be quite a challenge. I’m not sure why, but low on my range is what medium-high is on most other ranges. When I try to turn it down lower it makes this awful high pitch whistling sound. Normally, I avoid making foods that require simmering, but I was really craving the creamy heartiness of barley today. I ended up doubling the amount chicken broth originally called for in my recipe. My barley ended up being a tad undercooked, but I can deal with that. Additionally, I added a ton of spicy mustard to it to make it creamier and to give it some pizazz.
In all, this was a delicious, hearty dinner for a cold day where I had some extra time on my hands.