L is for Lentils!

I cooked lentils for the first time... exciting! Right?  Since working full time and having a baby... cooking anything intensive is out of the question.  One thing that I have found really helpful is to make something in a larger quantity that we can eat 2 or even three nights.  Quinoa is easy for this- which I have talked about before.  I wanted to find another option apart from Quinoa (which I love) which is fairly easy to cook, reheats well and is good for you.

We ate these lentils with a pork chop one night and with my weekly roast chicken another night.  They are tasty and hearty.  The husband enjoyed the lentils... but still prefers quinoa.

Here is the recipe I used.  It is an Emeril recipe from the Food Network website.

Ingredients

• 1/4 pound bacon, diced
• 1/4 cup small diced celery (I left this out as I don't like celery)
• 1/4 cup small diced onion
• 1/4 cup small diced carrot (bought the baby carrots in a bag and just cut some up)
• 1 (17.5 ounce) box green lentils
• 2 bay leaves
• 4 cups chicken stock (was out of chicken stock so had to substitute beef stock)
• Salt and freshly ground black pepper

Directions

Place the bacon in a saute pan over medium-high heat and saute until bacon is crisp. Add the celery, onions, and carrots and cook until the vegetables are translucent, about 5 minutes. Add the lentils and the bay leaves and cook for 1 minute. Add the chicken stock and bring to a boil. Lower the heat to a simmer, cover, and cook for 20 to 30 minutes, until the lentils are tender. Season with salt and pepper.

I am thinking I might have to try barley next ... now that I have conquered quinoa and lentils.  Until next time....xoxo

PS- Are you proud of me?  I finally got back to 3 posts a week.  Wish me luck that I can replicate next week.  Being a working mom is hard!!!

Q is for Quinoa!

So, it is Friday... so it is another recipe!  I have been trying to eat healthy and would like to be healthier!  Earlier this week I cooked quinoa for the first time.   What is quinoa?  As per Wikipedia....Quinoa (say KEEN-wah) is the wonder grain: high in protein, gluten-free, easy to digest, and quick to cook.


It is fairly easy to cook, but I think what makes it really good is what you add to it!  Here the recipe I went with, basically adapted from a Food Network recipe.   

Ingredients

• 1 cup quinoa, rinsed well  (must get a very fine mesh strainer to clean/rinse the quinoa)
• 1/4 cup pine nuts
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1/3 cup chopped fresh parsley (I did not have any, so did not include.)
• 1/4 cup golden raisins
• 1 tablespoon fresh lemon juice
• Kosher salt and freshly ground pepper
• 1 3/4 cups chicken stock
• 1/2 onion, chopped (this was my addition to recipe.  It added a lot of flavor.)
• Optional:  1/3 cup chopped fresh parsley (I did not have any, so did not include.)

Directions

Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 chicken stock (could use water instead, but I think stock as flavor)and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil, onion, and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, onion, reserved oil, parsley, raisins, and lemon juice. Season with salt and pepper and toss.

I served it with pork chops and it was yummy.   Even the husband liked it.... he usually refuses to eat whole grains.  When I cook brown rice... he always cooks some white rice for himself.  Stubborn!

Get some quinoa... it is tasty and good for you!  Until next time...xoxo