C – They say a way to a man’s heart is through his stomach.
In my case this is so true. After a year of being married to my husband, it seems he is the happiest when I cook good food. It’s amazing what I have cooked for him throughout our four years together. I wish I kept a list of the things I have made for him.
We have changed our diet so many times, I have stopped counting. Some days he wants to be really healthy. Just eat salads and no meat. One time, everything had to include probiotics. Juicing and smoothies used to be a daily occurrence. Many times it was junk food all the way.
Lately, we have gone vegetarian and wheat-free (more on that next week). When these phases happen, I have to say, sometimes it can be tough when planning and making food for us. I am a stockpiler. I love to stock pile things when they come on sale.
It isn’t good when you go on a vegetarian diet and still have a freezer full of meat. I end up either giving it to my parents, bringing it to work or inviting a lot of his friends over to clean out the freezer.
All in all nothing goes to waste. But, sometimes, I do wish we didn’t have to go full force so quickly. This last phase of vegetarian and wheat-free took a huge toll on me. I had just bought a huge 5 pound bag of flour and chicken was on sale. It took me two months, two huge dinner parties and bringing some to work to clear out all of the food.
Now the house is finally wheat and almost meat free. There’s still a few more items in the freezer that I have just in case a meat eater comes and can’t stand eating vegetarian food.
I am kind of glad I get these phases at times. Everyone gets into their routines and, with challenges like not eating meat or having wheat allergies, you really have to think on your feet. Reading labels is one of my new favorite past-times in the grocery store. Of course, trying to figure out how to shop on a budget is another thing (again, more on that next week).
This lentil patties recipe is a great to represent where my husband and I are on food now. We are really addicted to these and they are really filling. They almost taste like meat. They are lighter and fluffier, though.
|Christina’s First Wedding Anniversary: Green Lentil Patties|
- ½ cup green lentils
- 3 cups water
- ½ Tbsp kosher salt
- 1 red onion, divided, ½ chopped, ½ thinly sliced
- 2 slightly beaten eggs
- 1 cup fresh breadcrumbs
- 2 Tbsp chopped fresh flat leaf parsley leaves
- ½ tsp black pepper
- Pinch of cayenne
- oil for frying
- Sort lentils from debris and rocks.
- Place lentils and water into a saucepan and bring to a boil. Season with salt. Reduce heat to a simmer and simmer for 20 minutes.
- Drain the lentils well and let cool to room temperature.
- Add the chopped red onions, breadcrumbs, parsley, pepper and cayenne. Mix well. Taste and adjust for seasoning.
- Add eggs and mix well.
- Let sit for about 5 to 10 minutes so that the mixture can absorb the eggs and thicken.
- Place about 1 tablespoon of oil into a sauce pan to lightly coat the bottom of the pan.
- Using a ¼ measuring cup scoop, lentil mixture and place onto hot pan. Cook for about 2 minutes on each side or until browned on each side.
- Serve with sliced onions on top with some parsley for garnish. Serve with a Sriracha mayo dipping sauce.
We love them. So, we make a huge batch and freeze them. They can be re-baked and added to many meals. It’s been my saving grace for his lunches.
I hope he doesn’t get sick and tired of them soon, because that means I’ll have to come up with more new ideas for this food phase.
Adapted from: http://www.marthastewart.com/1047455/lentil-patties-lettuce-and-yogurt