Yums of the day!
Jan. 2nd, 2010 10:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
elfsBreakfast: Oatmeal. 1/2 cup oats (not instant, not cut; the real stuff), 1/2 tbs brown sugar, large pinch of salt. Stir in a non-stick pot. Add 1/2 cup nonfat milk, 1/2 cup water; bring to a low boil, then drop to a simmer and stir for five minutes. When thickened, remove from heat, add 1 pat of chilled butter, cover. When the butter is fully melted, breakfast is ready. One serving.
Lunch: Tuna sandwich with home-made mayonnaise (1 cup "light" olive oil, 1 egg yolk, 1 tsp Dijon mustard, 2 tsp lemon juice) and diced red onion.
Dinner: Lentil Stew. 2 strips bacon, meaty ham bone left over from Christmas dinner, thawed. 1/2 cup red lentils, 1/2 cup green lentils. Celery, carrots, a medium onion, about the same amount of each, and 4 cloves garlic, chopped fine. 2 quarts turkey broth from the freezer, made with last year's Thanksgiving turkey. 1/2 tsp tarragon, 1/2 tsp sage, 1 tsp rosemary, 2 tsp thyme.
Cook the bacon until crisp in a deep, non-stick cookpot. Remove with a slotted spoon. Saute the vegetables until soft and glassy, then add the lentils and stir, about 1 minute. Add 1 quart broth, ham-bone, and herbs. Let simmer 30 minutes, then add enough broth to cover. Simmer another 30-45 minutes, tasting every 5 after 30 until the lentils are done. Crumble and add bacon, stir to warm, and serve with a dense bread.
Drink: 1.5 shots elderberry syrup. 1 shot half & half. 1 shot bourbon. Fizzy water to top.
Good thing there are no hamsters in the house.
Lunch: Tuna sandwich with home-made mayonnaise (1 cup "light" olive oil, 1 egg yolk, 1 tsp Dijon mustard, 2 tsp lemon juice) and diced red onion.
Dinner: Lentil Stew. 2 strips bacon, meaty ham bone left over from Christmas dinner, thawed. 1/2 cup red lentils, 1/2 cup green lentils. Celery, carrots, a medium onion, about the same amount of each, and 4 cloves garlic, chopped fine. 2 quarts turkey broth from the freezer, made with last year's Thanksgiving turkey. 1/2 tsp tarragon, 1/2 tsp sage, 1 tsp rosemary, 2 tsp thyme.
Cook the bacon until crisp in a deep, non-stick cookpot. Remove with a slotted spoon. Saute the vegetables until soft and glassy, then add the lentils and stir, about 1 minute. Add 1 quart broth, ham-bone, and herbs. Let simmer 30 minutes, then add enough broth to cover. Simmer another 30-45 minutes, tasting every 5 after 30 until the lentils are done. Crumble and add bacon, stir to warm, and serve with a dense bread.
Drink: 1.5 shots elderberry syrup. 1 shot half & half. 1 shot bourbon. Fizzy water to top.
Good thing there are no hamsters in the house.
