Friday, September 17, 2010

Want some Honey Baked Lentils with that chicken?

Right now I'm looking for easy, satisfying dishes--easy because I have to do them quickly or in phases between my sweet little one's interruptions; satisfying because, boy, can this boy eat! I'm still eating for two these days and I need food that will last. So here's my take on honey baked lentils--great with the brined chicken legs or a roast chook. I bake them at the same time, remembering to pull the lentils after the first hour if roasting a bird.


1 1/2 c. lentils
1/4 c. quinoa
5 c. water
1 carrot, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
3 cloves garlic, crushed
2 tbsp. coconut oil
4 tbsp. honey
1 tbsp. molasses
1 tsp. sea salt
1/4 tsp. thyme
1/2 tsp ginger
1/2 tsp. cumin

Dump ingredients into a 9x13" baking dish. Mix well. Bake at 350 degrees, covered, for 45 minutes to an hour. Leaving foil or lid on, allow to cool a few minutes before serving.

Wednesday, September 15, 2010

We had a baby...BOY! and some yummy brined chicken

Yes, I am still cooking, tho hurriedly between nursing, holding and loving our new little bundle. I'll be back up here soon--really!
Our son was born at 38 weeks exactly. 8 pounds, 3 ounces and 22 inches long. Born at home; everything was perfect. I am feeling great and am trying to get used to having 4 children. {wink} Give me another month or two...

So in the meantime, check out this brining recipe for "competition chicken" from 3 men:

Competition Chicken
I forgo the soy and use thighs and drumsticks. Baked at 350 for 60 minutes or til juices run clear. MMM. EAT. EnJoY.