My dearest readers, I know I have been delinquent with my postings this month, but truthfully, I haven't been cooking very much. One of the reasons is that MM and I became first-time homeowners earlier this month! As if having a new home (and all the little surprises that come along with it) and packing up our current rental wasn't enough, we decided to be totally crazy and remodel the kitchen! I am excited to share the before and after photos with you and will do so as soon as I can.
In the meantime, I suggest trying this great Roasted Sweet Potato and Lentil Salad from GOOP (scroll about 3/4 of the way down the page). It is truly phenomenal: hearty, earthy, satisfying, and delicious. I omitted the red chili flakes, the thyme, and the parsley because I didn't have any and I only used 1 cup of lentils and 2 cups of vegetable broth (instead of water). The best part is that this dish reheats beautifully.
March 9, 2012
This is my second attempt at this recipe from Simply Recipes. The first time around I was underwhelmed, but this time it was much better.
I think part of the reason it had more flavor is that I bought 85% lean turkey instead of whatever I bought last time, which I am sure was 95% or 99%. I also consciously seasoned the ingredients at each stage instead of just at the end. I used a 15oz can of diced tomatoes with their juice instead of fresh tomatoes and they worked great. I also added a 15oz can of drained and rinsed chickpeas, per my own suggestion last time, and honestly, they didn't add much and I found myself eating around them.
Ultimately, this is a filling, satisfying dinner that tastes even better the next day.