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Lemon/pepper/basil chicken tossed with spinach, tomatoes, and pasta in a lemon/white wine sauce.

Fuck yeah

Veggie chili

It suddenly dawned on me that my rice cooker could easily cook lentils at the same time as rice. Put in rice, red lentils, chicken broth, and a shit ton of spices (cumin, paprika, dried chilis, black cardamom, clove, garam masala, turmeric). Served it with some sautéed spinach and arugula on top and brought some to work today for lunch.

Mine had a recipe in it for lentils with seasoning. It's bomb. I literally use my rice cooker 4 times a week. Been doing jambalaya with leftover chicken from BBQ night.

Your lentils recipe sounds chronic AF dude

Thanks! It came out great, and I made plenty so I'll be having leftovers for a couple days.

friendship wrote:It suddenly dawned on me that my rice cooker could easily cook lentils at the same time as rice. Put in rice, red lentils, chicken broth, and a shit ton of spices (cumin, paprika, dried chilis, black cardamom, clove, garam masala, turmeric). Served it with some sautéed spinach and arugula on top and brought some to work today for lunch.

Sounds great. I have similar things to this made less conveniently in a pan all the time.

I need to get better at making stuff before work so there's something to eat at 11pm...
I can never think of recipes to make.
But for today it's red beans and rice a la Zatarain's

Dude Zatarains is legit. I love their beans and rice. When I lived in Memphis, red beans and rice was big in all the bars.. Zatarains is the closest to the slow cooker variety.

Second attempt at making breads while Ms. Diver is out. Gonna keep it simple and stick with basic French loaves. They're on their second rise right now and I'll know how I did after an hour.

Pork loin was on sale, so I rubbed some with cumin, dried mint, salt, and olive oil and roasted it. Was delicious.

Stow some onions around that bad boy while it roasts next time for a zangy treat!

BetterOffShred wrote:Stow some onions around that bad boy while it roasts next time for a zangy treat!

Good idea! Forgot to mention I used the pan juices (it was a small cut so there wasn't much) to braise some greens too. You know I'm on that braise craze.

Red wine, garlic, and thyme marinated pork tenderloin, grilled.
Carrots tossed with cilantro, Moroccan spices, roasted
Cauliflower rice tossed with lemon, cider vinegar, honey, EVOO, toasted pine nuts, and currants

And a golden goblet full of mead? That sounds classy AF!!

You should have posted that in the fancy ass thread!!

Jealous