Lentil Loaf

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I wish you all could be in my kitchen with me on blog meal making days.

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My husband would strongly advise against it, but I think it would really give you a glimpse at the real ~me~.

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It’s basically just a lot of organized chaos minus any semblance of organization.

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I’m such a neat and tidy person in all other areas of my life. But when the weekend rolls around and I step into my kitchen ready to do WORK, all rules fly out the window. First of all, I look reallllyyyyy cute while cooking. My best sweats are on, hair on top of my head, and I’ve found wiping food on my clothes vs. a rag or paper towel is highly efficient and better for the environment. Beyond that, there is food on every surface, cutting boards all over the place, pots & pans are bubbling and occasionally overflowing, and a perfect trail of crumbs will lead you from the kitchen to my photo station every daggum time. I’m a monster! There is no such thing as cleaning as you go in these circumstances. It’s all about survival. Garrett has literally had to start busying himself while I’m working on recipes. Like, leave the house. He cannot handle the leaning tower of dirty dishes I construct in record breaking times.

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Once it’s safe for Garrett to return home, I always tell him what I’ve made and without fail his response is, “OMG, that sounds disgusting, when can I put it in my mouth?”

 

 

Time: 2 hours (prep + cooking) | Serves: 4

Ingredients:

  • 1 cup of dry lentils, rinsed
  • 1 onion, diced
  • 1 carrot, peeled + sliced thin
  • 2 celery sticks, sliced thin
  • 1 red bell pepper, diced
  • 2 tbsp. of garlic, minced
  • 1/2 cup of breadcrumbs
  • 1/2 cup of rolled oats
  • 2 tbsp. of tomato paste
  • 1 tbsp. of BBQ sauce
  • 1 tbsp. of soy sauce
  • 2 tbsp. of fresh parsley
  • 1 tbsp. of crushed red pepper
  • 1 tsp. of cumin
  • 1 tsp. of oregano
  • 1 tsp. of ranch seasoning
  • 1 tsp. of chipotle chili powder
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Ketchup

How to:

  • Preheat oven to 350 degrees
  • Cook lentils according to package directions, drain
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add garlic, cook another minute
  • Add carrots + celery + red bell pepper + S+P, cook another 4-5 minutes
  • In a food processor, combine lentils + sauteed veggies + breadcrumbs + oats + tomato paste + BBQ sauce + soy sauce + parsley + crushed red pepper + cumin + oregano + ranch seasoning + chipotle chili powder, process until well combined
  • Spray a loaf pan with nonstick seasoning
  • Spread your lentil mix in an even layer in the loaf pan
  • Bake 40 minutes
  • Spread with some ketchup + bake for another 10 minutes
  • Serve hot w/ favie sides
  •  If feeling full of sorrow, feel empowered to drown them in as many helpings of lentil loaf it takes to feel happy + whole

 

Recipe adapted from here!

Spinach Risotto

 

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I’m exhausted after a long holiday weekend (poor me) and my first day back at work. By noon I was ready to curl up under my desk and take a siesta. Alas, I had to continue slaving away. I sat dreaming of the hour I could come home, put on yogas, pick a DVD and make a comforting bowl of risotto. My favie.

There is nothing more therapeutic than taking my time and making a pot of decadent risotto. Leftovers for days, y’all!

 

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Risotto prepped, yogas on and Divine Secrets of the Ya-Ya Sisterhood alllllll ready to go! Then, just like that, my dreams of couch potato-dom vanished when I couldn’t get the DVD player to work. ARE YOU KIDDING ME?! Yes, I only have one DVD player. Yes, I stopped fidgeting with it after one try because I am impatient and bored with technology.

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I decided to channel all of my anger into this risotto. By God, it worked. I’ve made A LOT of risotto in my life. THIS might be one of my best. Toot, toot! (That’s me tooting my own horn). It’s my favorite thing to cook and eat. Hands down. This spinach risotto was remarkable.

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The key (and the reason so many get frustrated or don’t try at all) is low & slow. I mean, LOW and SLOW. I cook mine on low-med and it typically takes about 40 minutes. Patience, grasshoppers. Risotto is just about the only thing in this life I am patient with. That’s why I feel so cosmically connected to it.

Excuse me while I roll around in the leftovers.

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Serves: 2 as a main; 4-6 as a side

Time: 1 hour (prep + cooking)

Ingredients:

  • 1 white onion, diced
  • 1 clove of garlic, minced
  • 1 tbsp. olive oil
  • 2 cups spinach leaves
  • 1 cup of arborio rice
  • 1/4 cup of dry white wine
  • 6 cups of vegetable stock, unsalted
  • 1 tbsp. butter
  • 1/2 cup of Parmigiano-Reggiano, grated + more to serve
  • 1 tsp. nutmeg
  • S+P, to taste

How to:

  • Heat vegetable stock in a small saucepan over medium heat
  • Heat oil + garlic + 1/2 onion in a pot over medium heat, cook until fragrant
  • Add spinach leaves to pot and saute for 3-5 minutes
  • Remove spinach and let cool
  • To the pot, add other half of onion and cook until fragrant
  • Add arborio rice, stir
  • Stir in wine
  • Add one ladle full of stock, stir and cook until almost absorbed
  • Continue slowly adding stock until rice is tender, stir constantly
  • Once rice is tender and cooked through, add butter + parm-reg + nutmeg
  • Add spinach back to the pot, stir to combine, season with S+P to taste
  • Serve with a tad more parm+reg & thank me later