One of my stated foodie goals to start the year is that I want to experiment more with heirloom and artisanal grains and such in my cooking and baking so I decided first up is lentils. These are black or beluga lentils, which hold their shape quite nicely when you prepare them. They have a bit of a rice like flavor and would do well as a side dish, if you want to up the protein and get rid of some carbs. This salad was a great lunch, flavor packed with the peppery arugula and tangy feta. Definitely a make again for me.
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lunch
January is made for comfort food. It’s chilly and snowing just a bit which made it the perfect time to make these Cheesy Shells with Meatballs. Full disclosure: this is one of those times that you can bought store bought parts of this meal. I included directions on how to make meatballs, but you can also go buy some pre-cooked frozen meatballs. And I didn’t make the marinara or pesto sauces either — store bought is just fine. While people have this perception that it is hard to stuff shells (or manicotti, for that matter), if you cook the pasta al dente, it isn’t much of an issue. Enjoy!
I’m never sure when something is a “chowder” or when it has become a “stew”. I suspect that it is actually a bit arbitrary, so while I would normally call this a chowder, I’m going with stew this time. Loaded with salmon, jumbo shrimp, lots (!!!) of Maine lobster, plus potatoes, carrots and peas. Yeah, the peas are a little out of the ordinary. Because as Sunday dinner as the temperature begins to cool in Autumn!
Lunch! I don’t normally show off my lunch — heck, most of the time, I skip lunch altogether — but today, for the CSPS Cook/Bake-a-Long Seafood Week, I made these awesome Open-face Crabmeat Melts with a fresh tomato from my garden (the only really big tomato that really did well, though I did grow hundreds of cherry tomatoes). The crabmeat was from Maine, but any fresh crabmeat will do. Now I ate too much and could really use a nap! 🙂
About ten days ago or so, I baked these Low-Knead Cast-Iron Crisp-Top Dinner Rolls. They were absolutely fantastic, but I was curious to see if a whole wheat or seeded (or both) variety would work as well and turns out, it did. I made them in the same cast iron braiser that I made the others, and the tops came up nice and crispy, the flavor is also great. Overall, definitely a repeatable recipe, though in all honestly, I did like the White Flour ones better. These are a recipe to add to the rotation for sure!