Tuesday, April 22, 2008

red lentil red sauce over creamy polenta

After reading Martha Holmberg's Two Cents: Cheap eats don't have to be yucky, I thought I throw in my 2 cents.

While I really appreciate the Slow Food Movement, after a day of riding my bike to and from the studio and running around Mt Tabor, I come home frickin' starving. The idea of making everything from scratch and eating at midnight is NOT an option.

So what's a starvin' girl to do? Here's a simple quick meal I made last night. You can always slow the process and make it more homemade, but time is of the essence when blood sugar levels are dropping and I'm on the verge of getting snippy.

We had red lentils in a spaghetti sauce, over polenta, with chopped chicken on top, plus a spinach salad. The lentils make the sauce thicker like a meat sauce but with fiber and without fat. Red lentils are quick cooking: about 1:3 ratio lentils to water, boil then simmer 'til soft, add the sauce (yes, I used a jar, but you can make your grandmother's recipe if you like), and simmer as you prep the rest of dinner.

My husband, who is clueless in the kitchen but learning, keeps an eye on the stove, sets the table, peels carrots, etc...We cook up the polenta and chicken on the stove top, prep the salad, and voila! Dinner is served.

The cost for it all? Even with most of it organic, it runs about $13. Makes about 6-8 servings so averages about $1.93 per serving. Cheaper than that crap at a fast food joint, better for you and you get leftovers! Enjoy...

3 comments:

Ami said...

here's a quick easy one for you that i love:

3 zucchinis peeled and shredded
and the rest of the ingredients to taste: a little extra virgin olive oil, black olives, bite sized broccoli raab, black pepper, sea salt, garlic, squeezed lemon, and torn fresh basil leaves. i also use a product called rawmeson which is nutritional yeast, walnuts, sea salt and sunflower seeds on the top. but you can add what you like! i call it my healthy pasta!

micki said...

TIME SAVER: This is a no-brainer, but I'll say it anyway.

When you cook up some brown rice, barley, or beans for a specific recipe, cook a LARGER amount and keep it on hand in the fridge.

Barley with blueberries and walnuts, with a dollop of yogurt is a tasty breakfast.

sarah b said...

kristin, this is a great blog. sooooo many times i've arrived at the point of gettin "snippy" and just wanted nothing more than a frickin cheeseburger from burgerville (cause that's healthier than mickey-d's right?!?). at this point i have to endure and realize that in the 20 min it would take me to get to b-ville and order and get my food, i could have made a way healthier meal at home for less dinero. my suggestion for a good, nutritious, late evening fast feast? a quick cook up of coos coos (it takes like 5 min to cook after the water is boiling), mixed with some garbanzos, paprika, pinch o onion salt, olive oil and a little bit o parsley. and an easy spinach/tomato/onion/dried cranberries w/ balsalmic and olive oil salad on the side. EASY EASY. yum yum.

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