Saturday, March 28, 2015

Lentil Loaf Memories and Spinach Dreams

That quiche.

I reheated it for breakfast this morning, a spinach and artichoke one, and served warm over toast; it's nearly passable for scrambled eggs and I was in heaven.

For lunch, I made potato wedges and warmed up some pea soup with coconut milk. I can't mess with perfection.

Dinner was brussels sprouts, halved and roasted, lentil loaf, and cheezy nooched-up brown rice. I love lentil loaves, they remind me of dinner at my grandma's house as a kid (but that was meatloaf). I would beg for more ketchup-glaze and nothing was better. Except maybe spaghettios. Or mac and cheese with hot dogs. Those childish taste buds are something, aren't they?

So I made two lentil loafs with two cups of lentils already cooked with a bay leaf, a big jar of homemade tomato sauce (so far, no IC reaction! This is extremely exciting!), cumin, molasses, liquid smoke, garlic powder, a little ketchup, and a large handful or so of oatmeal. It smelled like baked beans as it simmered on the stove. I mashed the lentils and tomato sauce chunks about halfway, then poured the whole lot into some loaf pans. I cooked them in the oven at 400 for about an hour to get a nice crust started, then smeared the top of one with ketchup (for old times' sake) and put them back in at 350 for another hour until they were firm.

I'm always looking for new ways to make greens and an idea occurred to me today that made me salivate in anticipation. Creamed spinach, with coconut milk. I mentioned it to my boyfriend and he immediately started talking about cream of spinach soup with coconut milk, which is not the same thing, but also: YUM. So, that's going to happen for sure.