Monday: Creamy lentil meatballs with rice (this was pre-pizza tradition)
Tuesday: French Toast
Wednesday: General Tso's chickpeas
Sunday: Baked beans and cornbread
As you can see, we had some lost days this week. On Friday I ate out with my coworkers, I have no recollection of what happened on Thursday, and on Saturday Erik took me out to dinner for a date.
Creamy Lentil-Patties (meatballs) with Rice are one of Erik's new favorite dishes. They are loosely based on this recipe, although I have noted below the changes (from an email I sent a friend):
My recipe (with adjustments, so it isn't italian):
3/4 c lentils (brown, the cheap Mexican kind from Walmart)
1 1/2 c vegetable broth (last time I ran out so I only used like half broth and half water, it was fine)
2 teaspoons olive oil (I don't measure this, obvi)
2 small bulbs of shallots, minced (I don't like onion but I don't mind shallots - weird, right?)
1 cup shredded carrots
1 medium sized red potato, shredded
2 cloves minced garlic
1/2 c old fashioned oats
1 teaspoon sage
1 tsp salt/pepper
1 egg
Then I follow the same directions. I also use a cookie scoop to scoop out the balls. They are a little flat on one side, but they kind of smoosh out anyway so I don't think it matters too much.
Tuesday: French Toast
Wednesday: General Tso's chickpeas
Sunday: Baked beans and cornbread
As you can see, we had some lost days this week. On Friday I ate out with my coworkers, I have no recollection of what happened on Thursday, and on Saturday Erik took me out to dinner for a date.
Creamy Lentil-Patties (meatballs) with Rice are one of Erik's new favorite dishes. They are loosely based on this recipe, although I have noted below the changes (from an email I sent a friend):
3/4 c lentils (brown, the cheap Mexican kind from Walmart)
1 1/2 c vegetable broth (last time I ran out so I only used like half broth and half water, it was fine)
2 teaspoons olive oil (I don't measure this, obvi)
2 small bulbs of shallots, minced (I don't like onion but I don't mind shallots - weird, right?)
1 cup shredded carrots
1 medium sized red potato, shredded
2 cloves minced garlic
1/2 c old fashioned oats
1 teaspoon sage
1 tsp salt/pepper
1 egg
Then I follow the same directions. I also use a cookie scoop to scoop out the balls. They are a little flat on one side, but they kind of smoosh out anyway so I don't think it matters too much.
I served them over rice with a quick sauce made from cream of mushroom soup mixed with Worcestershire sauce and milk.
French Toast is pretty self-explanatory. We got a free loaf of thick-cut bread. It made for really good French Toast. I think the secret is to let the bread soak in the egg/milk mixture for a bit so it is soft all the way through. I also add extra milk to the eggs to allow for better soakage. We eat it usually with syrup. Sometimes with some fruit. Sometimes I'll make eggs or bacon to go with it.
This recipe for General Tso's Chickpeas was found on Pinterest and is here. But in the future I want to try this recipe because it looks a lot tastier. The one I did make was good, but just kind of tasted "eh."
Baked Beans and Cornbread are another easy, cheap, staple in our house. I make them from dried beans which I soak overnight and then cook on high in the crockpot for about 4 hours (until soft) with a chunk of bacon, onion, and garlic. Then I drain out most of the cooking liquid (because I am paranoid about my crockpot catching on fire so I always add too much liquid) and then add ketchup, molasses, and vinegar to taste and let that cook with the lid off until it is thick-ish. We eat it with cornbread that I make using Jiffy cornbread mix. We love it.
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