I haven't been writing a lot here, because the website has been tkaing a lot of time, and because I haven't been cooking really exciting things. No big projects, so fancy meals. Just simple, straightforward meals. I made liver this weekend for the first time, but I just cooked it with bacon and onions, nothing unexpected. Who wants to hear about that?
Well, I do. At least, I do when I'm reading other peoples' blogs. I love to hear what people really eat, day to day. What did you have for lunch, for dinner? I want to know. I want to know where you get your groceries, what you splurge on, and where you pinch pennies, what your fall-back meals are and what's in your pantry and what big-brand foods do you still eat all the time even though you're not really a big-brand-eatin' kind of person (Grape-Nuts). But I never feel like I have enough to say unless I can offer up something different. Isn't it always that way? We want greatness from ourselves, but love other people if they just smile at us.
So, here's what I had for lunch: lentil salad. This is a good salad, simple and tasty enough to eat three days in a row. I used to make it all the time, but then I stopped because the boyfriend doesn't like feta, and feta is key to this salad. Then I realized that feta is only key for me - he likes really plain food. So I made a batch and removed his portion before I added the feta.
I don't measure for this. I don't even know how many cupes of lentils I used, because I made the lentils for a side dish on Saturday night, just boiled firm-tender with some mushrooms over. The next day I mixed the leftover lentils with chopped red pepper, parsley and feta cheese, and dressed it all with a combination of lemon juice, olive oil, pepper, salt and a spoonful of tomato paste. Of course, you can skip the red pepper, or use green, or add red onion or chopped sundried tomatoes,or cucumbers or regular tomatoes or scallions. The basic requirements are lentils (not overcooked), parsley (the salad will taste dull without it), feta, and enough salt and pepper in the dressing to really give it some flavor. Though you could substitute vinegar for the lemon juice, I wouldn't recommend it - the bright citrus serves as a good counterpoint to the earthy lentils. But you can skip the tomato paste if you wish, particularly if you do add some tomatoes, dried or not, to the salad.