I’m pretty much officially back in the kitchen and cooking to my full potential. E’s happy to be fed and I’m happier to be eating healthier. So everyone’s happy. Aside from the fact that scheduling is a bit different here; we actually have things going on at night. I golf Monday nights (for another 3 weeks), Erik has a running group on Tuesdays, and I have sewing class on Thursdays (for the next 5 weeks). And I’ll be starting running club when golf ends. So scheduling around that- either having crock-pot meals on those nights or leftovers or prepping the food in advance and eating late has definitely been a challenge.
For every week I plan about 5 meals and not until after shopping, etc do I look at the week and roughly plot when I’ll cook what. Which might always change, and a night or 2 I like to plan for leftovers. Other leftovers go for lunches.
This weeks menu:
Maple Dijon Chicken thighs & Cauliflower Fritters
Guinness Beef Stew
Chicken Parm Meatloaf “Cupcakes”
Lentils & Goat cheese
Looking like a pretty solid week for me & E. But let’s talk about tonight’s Meatless Monday: Lentils & Goat cheese. Somehow, it’s one of E’s favorite dishes ever. It’s actually filling enough for him and there are a lot of great flavors and textures coming together.
Lentils & Goat Cheese
- Green Lentils – ¾ cups
- 1 ½ Tbs Olive Oil
- 1 small onion chopped
- 3 carrots – sliced
- 3 carrot stalks – sliced
- 4 roasted red peppers – chopped
- 10 oz baby spinach
- 4 oz goat cheese broken into pieces (125 g in Scotland)
- 3 Tbs Balsamic Vinegar
- Cook lentils according to directions. For ¾ cup lentils use about 3 cups of water to boil. Once cooked, drain. Personally, I always cook the entire package of lentils- I hate a half open bag of lentils because they always seem to spill, and I just refrigerate the lentils I don’t use for a beet salad later in the week- they hold well. Also- if you are in the vicinity of a Trader Joe’s (I am so-so jealous of you!) you can just get 2 boxes of their Steamed Lentils if you’re feeling lazy.
- Heat olive oil and spread around in a large pan on medium heat. Add in all your sliced and chopped veggies (all except spinach) and let cook until tender. You still want a little crunch.
- Add spinach to the pan and then lentils on top of them. Stir to combine and turn heat down to low. Add vinegar. Keep on heat until spinach is wilted to desire. Shouldn’t take long because the heat of the lentils speeds up the process.
- For the goat cheese you have 2 options. You can either break up the goat cheese into chunks and add it ALL into the pan at the same time- stirring so it’s all creamy and melty. Or you can do as I do, and just add as much or as little goat cheese as you fancy to your individual bowl.