Wednesday, August 21, 2013

A Non-Pinterest Dinner

I'm a huge fan of fact, much as I love love love books and hate the idea of Kindles taking the place of real paper books and ipads replacing textbooks in the classroom, I have to admit, my once beloved cookbooks have started collecting dust up in their lonely, dark little cabinet above the stove. They almost never get used anymore, as I adore pinterest these days. Sorry cookbooks, maybe we will reunite again someday, but for now, I've found a new love. Brad jokes (although it's close to the truth) that we have had 365 different meals in the past year. I can't stop trying new things because there are just so many to try and I get excited every time I find a new recipe. I have a hard time making something we love a second time because I'm ready to try something new and different.  It's so fun! Ok all this rambling is for nothing basically, because the whole point of this post is that I did NOT use pinterest, or any other recipe for that matter. Brad is always trying to get me to just make stuff be creative and use whatever is on hand and cook up a delicious dinner. I rarely if ever do this, always using the excuse that it takes years of cooking and learning which spices and herbs go well together and all the other things that make a wonderful dish come together perfectly. That once I feel like I've mastered the art of cooking from a recipe, no matter how difficult, then I'll start creating my own dishes. Well, I've been cooking, passionately cooking, for a few years now (not that I've mastered it or anything like that!), and I decided to experiment last night (while my in-laws were over for dinner may I add!) Now it wasn't anything fancy or gourmet or anything, but it was dang healthy and tasted dang good...two things of great importance to me. I'm not much of a food blogger, but I thought it would be fun to share this, so I took pictures as I went and figured I'd share whether it turned out horrible or amazing.

Again, it's nothing to die over, but a great summertime meal that's pretty quick and easy, both the girls liked it (which makes it an instant winner in this house!), and again, it's packed with tons of nutrients. It's also vegetarian, which saves money and time, but it's protein packed, so if you make this and your man complains, tell him he'll be okay. Just because there's no meat, it's filling and full of protein from the quinoa and lentils!

Here's your ingredient list:

2/3 C Quinoa
1 C Red lentils 
3 CAsparagus
1 Shallot
1 clove Garlic
1 ear of corn
Small bunch of kale
2-3 Tomatoes
1 Lemon, juiced
1/8 C Olive oil
1 T Apple Cider Vinegar
Sea Salt to taste
Cracked black pepper
1/2 tsp Cumin
1 tsp Pure Cane Sugar


1. Cook quinoa and lentils in separate pots according to directions. Once they have finished cooking, take the lid off and fluff with a fork, allowing to cool to room temperature while you prepare the rest.

2. Slice one whole shallot thinly and saute in grape-seed, coconut, or other high-temp cooking oil for a few minutes (these should be caramelized at the end, so they should get a good head start on the other veggies). Next, add about 3 C asparagus, chopped into one inch pieces. Add minced garlic and chopped kale. Cut corn off the ear and add last. Saute until veggies are tender-crisp and kale is completely wilted, and season with a few pinches sea salt. Remove from heat.

3. Make a dressing out of lemon juice, olive oil, vinegar, salt, pepper, cumin, and sugar (sugar is optional, but helps balance the whole salad)

4. In large serving dish, combine quinoa, lentils and veggies. Toss with the dressing and it's ready to serve. Top with plenty of fresh, chopped tomatoes. (Feta or goat cheese would be good, but I didn't have any) and enjoy!

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