I woke up this morning, not once, but twice, but three times a Lady…… (this is going to happen quite often, so get used to it. My co-workers have to deal with me bursting out into random song whose lyrics match the words that someone might have just made the mistake of uttering in the kitchen.) Anywho, as I was saying I woke up starving. Let me get you up to speed. I have not posted anything this week, due to the overwhelming responsibilities that my job has entailed which is called THE Holiday Party. I was entrusted with the task of “pressing” (you know, with the old fashioned cookie press), sprinkling, baking, cooling, and boxing 2,100 cookies; which averaged out to 700 and something each day after a 9 hour shift. This put me home around 7:30 pm each night beginning last Friday night. It is a good thing my children are grown and out of the house, and that I am single, because I did not have any love to go around. I literally dragged myself in the house, did my best to clean myself up, and fell into bed – only to get up at 3:45 am the next morning to do it all over again. Simply put, I was not eating properly, nor was I drinking enough water. Usher in the radiating, searing, pain across my lower back that drove me to the doctor mid week. Yep, you guessed it. I was diagnosed with a Kidney/Bladder infection. But, Chefs don’t have time to be sick. They can recuperate once the party is over. So stuffed with antibiotics and some pain medicine to take the edge off, back to work I go to make another day, and bake more cookies.
The party was a huge success and I was able to see so many people I had not seen in over a year. I actually passed my dessert (photos below) which made it all the more special.
You would have thought that I would have woke up this morning wanting to go out and grab a quick bite to eat, seeing that I was starving. Nope. I put on a Pork Roast, and am in the process of making a delicious Lentil Salad. That is my relaxation, my comfort zone. Have a wonderful Sunday!
Lentil Salad
1 Cup Fresh Tomatoes, small dice +
1 Cup Lentils, dry
1 Cup Carrots, small dice *
1 Cup Red Onions, small dice *
1 Cup Quinoa, cooked and chilled +
2 T. Lemon Juice +
¼ Cup Red Wine Vinegar
¼ Cup Olive Oil
2 T. Dijon Mustard
½ Cup Feta Cheese +
2 T. Capers +
½ t. dried Thyme +
¼ Cup fresh Parsley, chopped fine +
2 cloves Garlic, minced *
Salt, Pepper
Bay Leaf
Bring 2 cups of water to boil, add in bay leaf and Lentils. Cover with a tight lid and turn to medium-high for 10 minutes. Uncover, stir, and turn down heat to simmer. Simmer for 15 minutes, stirring occasionally. Then add 1 t. salt, and simmer for 10 more minutes. Remove bay leaf, and turn out lentils onto a baking sheet to cool.
While Lentils are cooking, chop all vegetables that need to be chopped. The * vegetables need to be kept separate. These * vegetables will be sautéed in a skillet with a little bit of olive oil and salt and pepper, just until they are translucent, or tender, but still have a little crunch. Once they are cooked, remove from heat and set aside to cool.
In a large bowl, combine all of the + ingredients. Then, in a small bowl, mix together the vinegar, oil and mustard, preferably with a hand held blender or in a stand blender. This will emulsify the vinaigrette. Lastly, combine the cooled Lentils and the cooled cooked vegetables. Mix all together and fold in the vinaigrette. Salt and pepper to taste.
This will keep in the fridge for up to a week. Be careful, it is addictive!
Lentil Salad
1 Cup Fresh Tomatoes, small dice +
1 Cup Lentils, dry
1 Cup Carrots, small dice *
1 Cup Red Onions, small dice *
1 Cup Quinoa, cooked and chilled +
2 T. Lemon Juice +
¼ Cup Red Wine Vinegar
¼ Cup Olive Oil
2 T. Dijon Mustard
½ Cup Feta Cheese +
2 T. Capers +
½ t. dried Thyme +
¼ Cup fresh Parsley, chopped fine +
2 cloves Garlic, minced *
Salt, Pepper
Bay Leaf
Bring 2 cups of water to boil, add in bay leaf and Lentils. Cover with a tight lid and turn to medium-high for 10 minutes. Uncover, stir, and turn down heat to simmer. Simmer for 15 minutes, stirring occasionally. Then add 1 t. salt, and simmer for 10 more minutes. Remove bay leaf, and turn out lentils onto a baking sheet to cool.
While Lentils are cooking, chop all vegetables that need to be chopped. The * vegetables need to be kept separate. These * vegetables will be sautéed in a skillet with a little bit of olive oil and salt and pepper, just until they are translucent, or tender, but still have a little crunch. Once they are cooked, remove from heat and set aside to cool.
In a large bowl, combine all of the + ingredients. Then, in a small bowl, mix together the vinegar, oil and mustard, preferably with a hand held blender or in a stand blender. This will emulsify the vinaigrette. Lastly, combine the cooled Lentils and the cooled cooked vegetables. Mix all together and fold in the vinaigrette. Salt and pepper to taste.
This will keep in the fridge for up to a week. Be careful, it is addictive!
