Guys, let’s discuss real life.
(a) Walking into the cookbook section of your local bookstore when you’re hungry is really a non-ideal situation for your credit card and your bookshelves.
…and the space beneath your pillow because, well…no one has turned your heat on yet and you need something to cuddle up with at night.
(b) Cookbooks do not make good cuddle buddies.
(c) You know who would make a good cuddle buddy? Derek aka McDreamy aka the man who is going to step out of my computer screen and propose to me on the spot someday, so help me god. He and Meredith are on the outs right now and I kinda think it’s time to make my move. Thoughts? Tips? Moral/psychiatric support?
(d) Monochromatic orangey red mush looks really bad on film but tastes really good in person. It’s sweet and spicy and totally might even deserve some precious real estate underneath my pillow.
(Umm for midnight snack purposes…obviously.)
(That’s not to say I didn’t try cuddling with it but….let’s just say it’s much better for eating than spooning. Mmkay?)
PS – See below the recipe for the giveaway!
Roasted Carrot and Red Lentil Ragout
Serves 4, adapted from The Essential New York Times Cookbook
- 1 1/2 lb carrots, peeled
- 1 tbsp olive oil
- 2 1/2 tsp salt
- freshly ground black pepper
- 1 medium onion, thinly sliced
- 3/4 tsp ancho chile powder
- 3/4 tsp chipotle chile powder
- 1/8 tsp cayenne pepper
- 1 cup red lentils, rinsed and picked over
- 5 cups veggie broth
- Heat the oven to 450. Lay the carrots on a foil-lined baking sheet. Spray with cooking spray. Season with 1 1/2 tsp salt and a few grinds of pepper. Roast for 20 minutes.
- Turn the carrots, add the onion slices, and roast for 15 minutes or until the carrots are brown and tender. Remove from the oven.
- When the carrots are cool enough, cut them into 1/4-inch dice.
- Heat 1 tbsp oil in a large saucepan. Add the carrots and onions, chile powders and cayenne pepper. Cook, stirring, for 1 minute. Stir in the lentils, add the broth, and bring to a simmer. Simmer, stirring occasionally, for 20-25 minutes, until the lentils are falling apart. Season with remaining 1 tsp salt and pepper to taste.
I am submitting this to Meatless Mondays hosted by Chaya of My Sweet and Savory!
I was sent a LARGE container of Jasmati RiceSelects rice to review by Mambo Sprouts and though I am totally barely a rice eater by any stretch of the imagination…I loved it. It tastes just like the jasmine rice you can get at your favorite Thai restaurant or the basmati rice you can get at your favorite Indian restaurant…except you can make it at home. I also really love that RiceSelect supports sustainable agriculture by developing high yielding rice varieties that require less pesticides, fungicides and water resources as well as organic foods by developing new organic products, securing markets and expanding consumer demand. AND that RiceSelect’s production facilities operate pollution free and use only minimal processes to mill and package nutritious, high quality, all natural food products. To top it all off, from now until the end of November, all of the Texmati rice jars will sport pink lids in support of the Susan G. Komen For the Cure Foundation, and RiceSelects will donate $50,000 to support the foundation’s work to cure breast cancer.
What does this have to do with you? Well, RiceSelects has offered to send a cute tote bag with a package of this rice to one of YOU! All you have to do is leave a comment on this post telling me what your favorite grain/starchy side dish is. Basmati rice, brown rice, quinoa, wheat berries, etc. I’ll choose a winner on Wednesday!
Disclaimer: Though I received this product for free, my thoughts and opinions are my own. I received no monetary compensation for this post.