Total comfort food...mmmmm. So full...can't type...
Make this. Eat this. Good.
Bacon, Onion and Lentil Skillet:
6 center-cut bacon slices
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 teaspoon chopped fresh thyme
6 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 cup dried brown lentils
1 cup water
~3/4 tsp kosher salt (original recipe doesn't call for any salt)
2 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside.
Add onion to drippings in pan; sauté 5 minutes or until lightly browned.
Add carrot, celery, thyme, and garlic; cook for 5 minutes or until crisp-tender.
Add broth, lentils, and 1 cup water and kosher salt; bring to boil.
Cover, reduce heat, and simmer 15 minutes or until lentils are just tender.
Uncover and increase heat to medium-high; cook 6 minutes (I had to cook for at least 10-15 more minutes than called for) or until liquid almost evaporates. Remove from heat; stir in parsley and pepper. Sprinkle with bacon.
I wanted to make a wheat-free cornbread tonight and this one is pretty chewy dense, but still very tasty. I'll make it again but in a muffin tin next time, as the center took way too long to set up. They'll also freeze nicely in muffin form. If an all cornmeal cornbread isn't for you, just mix up a batch of whatever recipe makes your particular toes wiggle with the goodness. :-)
Bob's Red Mill Basic Cornbread:
1 1/2 cups Buttermilk
1 1/4 tsp Baking Soda
1 tsp Sea Salt
1 Tb Sugar (I used agave nectar)
1 Egg, lightly beaten
About 2 cups Cornmeal, Medium Grind (Bob's is really nice...they grind the whole kernel so you get the germ and bran)
Preheat oven to 350 degrees F. Grease an 8" square baking pan, set aside.
Combine buttermilk, baking soda, salt, sugar and egg. Add cornmeal until batter reaches the consistency of cake batter. Spoon into prepared pan and bake for 20-25 minutes (I cooked it much longer...)or till golden.
Organic collard greens made the perfect veggie side to go with our plates of comfort. Just used my standard braised greens recipe, with some good dashes of Tabasco (no balsamic) and then cooked for ~15 minutes.