spock-smokes-weed · 2 years ago
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I finally have all the supplies to start on my Obi-Wan wig and beard I’m literally quaking
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wasalwaysagreatpickle · 4 years ago
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Thursday 7 August 1828
5 40/60
1
The mail not starting from our house this morning, off to the Bush at 6 1/2 – paid my fare (by the way imposed on – inconsequence of opposition, the fare reduced from 20/. [shillings] to 16/. [shillings] as confessed by the Landlord at Selkirk; but, said he, passengers forwarded from Liverpool still pay 20/. [shillings], and if a place is secured the night before, they make you pay additional (nonsense!) – they [cutely] made me pay 20/. [shillings] thinking me a stranger and that I should not find it out) – mounted behind the coachman – sat waiting above 1/4 hour, and off at 6 3/4 – 
Fine rich well-wooded country – capital road – 6 miles from Carlisle, cross the small river line and here begins Sir James Graham’s property, and extends 4 miles beyond Longtown i.e. as far as we have to go in England – 8 miles from Carlisle the nice, neat, large, old village church, the nice small village (1/2 dozen houses?), and the very pretty wood-hidden parsonage of Arthuret (reverend Fergus Graham, uncle to Sir James Graham) – 
Change horses at Longtown (good little brick town) at 7 35/60 in 4 minutes – on driving along the town, look down upon Sir James’ prettily wooded farm houses – at the end of the town pass narrow 5 arch stone bridge over the broad gravelly bedded Esk rather low just now, but a good river – cross it 4 times this ‘beautiful stage, said our coachman – at 7 3/4 turn right, and see (right distant) among fine woods croft head a largeish white house where the present Sir James lived during his father’s life – Esk close, right - at 7 55/60 (11 miles from Carlisle) apparently in front of Netherby Hall, at a considerable distance right, large white house, among fine and extensive woods – ‘beautiful place’ (said the coachman) ‘but fronts the tother way’ – 
Several stooks of barley cut, (the 1st corn cut save the oats going to Dumfries on Monday and hay in cock here, and nearer Carlisle in Swathe – at 8 two turnpikes very near together, and better than a little ditch that parts England and Scotland, and here begins the duke of Bucleugh’s property – we go 30 miles in his estate which reaches to Hawick – great many [?] houses by the way – all belong to the duke – 
At 8 10/60 very pretty, picturesque, wooded, white village of [Gannaby] (as pronounced) – good, new church little distance right – broad gravel-bedded Esk just below us right, and cross 3 arch-bridge over it – water very low now – beautiful here – at 8 25/60 little village of Car-saddle, white straw thatched and some blue slated cottages – (as prounounced) – river below – rocky bed – wooded banks, with large high 1 arch-bridge which we cross – very beautiful at a short distance (right) Glenochy castle Johnny Armstrong – square tower with the 2 high gables of the ruined roof still standing at the top – 20 minutes through a wood (some fine picturesque Swiss firs in it, with some good larches here and there – how infinitely the best of the fir-tribe and the Swiss fir!), and at 8 3/4 cross the Esk again (2 arch-bridge) pass a whiskey-distillery, and at 8 53/60 enter the neat little town of Langholm – ‘Tis certainly a ‘beautiful’ richly wooded drive from Longtown to Langholm – well satisfied to have come – 
Changing horses or watering generously take 5 minutes – off from Langholm at 8 57/60 – Langholm lodge (the duke’s shooting box – he sometimes comes to shoot) near the town, [if] the [valley] (left) – From Langholm go along Ewesdale unlived by here and there a white farm house or cottage – the Ewes (close, right) a small stream running along the foot of the green, high, rounded topped very occasionally rather heathery Lillip Hills – 
At 9 50/60 turn left into Moss fall glen – very fine and very beautiful, green glen, or pass – just wide enough for the road and the Throstleybird burn (right) – ‘tis 2 fine ranges of the Lillup hills that form this short but fine glen – at moss fall house (very neat yellow-washed – little Inn – lone house) at 10 – fine and sunshiny – the glen widens out a little here – the stables in Dumfriesshire – the house in Roxburghshire – this is the highest ground – from here the waters run different ways, and the Throstley burn ceases to run westwards, and runs Eastwardly - at 10 35/60 the Throstley burn falls into the Tiviot, and we henceforward proceed along the fine dale of Tiviot – 
At 11 1/2 stop at the Tower Inn, Hawick, a good dark-coloured stone built town – market day – a cold collation laid out in the coffee room – 3 coffee room compartments in divisions – have not met with this before – not having had an[y] breakfast, sat down determined to make the best of the 1/4 hour allowed – had it all to myself – ate 1 1/2 leg of the fowl and some good new potatoes – much the better, and on the coach again (had had the box seat from Langholm), and off at 11 3/4 – at the end of the town cross narrow 3 arch stone bridge over the broad shallow Tiviot – then hilly road over high, plain, almost unenclosed ground all the way to Selkirk – at 12 1/4 view for a while of the Eildon hills see only 2 summits (the 3rd much lower and not seen I should suppose unless from near) vide Scotland tourist 309/415, at 12 1/2 little village, and cross (1 arch-bridge) the Ale-water, a small stream – descend up upon Selkirk, surrounded by plain hills, and at 1 10/60 alight at the Inn there and leave the mail – (it would reach Edinburgh between 4 and 5?) – It seems, I have little chance of getting the 4/. returned I paid too much for my place this morn[in]g – however the landlord here very civil – goodish little darkish-coloured stone built town – 
Off at 1 40/60 for Melrose in a very uneasy though neat-looking gig – roughish old-paved road – the rather broadish shallow pretty Ettrick river below us, left – falls into the Tweed about 2 miles? below Selkirk – about 4 miles from Selkirk (left) Abbotsford, Sir Walter Scott – he built it by [degrees] – just below the house the Gala water falls into the Tweed – an irregular, old-style, castellated (label-windowed) sort of English manor-house – of dark coloured stone white corner-stones – the sort of castle-court gateway, too of white stone – curious sort of iron-rail gothic screen parts the garden from the court, yet allows it to be seen – a Tower at each of 3 of the corners of the house – 1 tower round, 1 square and 1 hexagon or octagon? – a large flag flying – the boy-driver knew not why – but ‘Sir Walter always had it flying on some days’ – walked down to the house, and looked at the outside for 5 minutes – the short approach road, a broad walk through a young plantation, rather shrubbery like at present – well wooded in the distance – [genteely] looking place – will not be seen from the road when the plantation gets up – fine valley – 1st view of Melrose abbey about 1/2 mile from Melrose – does not look well – the square tower low, too large, and smooth, and even looking – as if lately built – the rest of the ruin huddled on a heap – not at all picturesque as these seem in the distance – the red-shingle sided Eildon hills (right) fine – 
Alight at the George Inn, Melrose, at 3 10/60 – somehow feel languid, rather lightheaded, and tired? 
No motion this morning
Read the Scotland tourist – take 1/4 hour’s nap – had nodded and dozed every now and then as I came along this morning – not certainly a safe situation for so doing – go out at 4 1/2 to the abbey – a very nice woman shew it – her husband a man of genius, John Bower, had had a [draw], and could not come to me – very fine ruin – unquestionably finer than that at Elgin? – the finest far I have seen in Scotland, or anywhere? – vide Scotland tourist 306/415 et seq. – the carving ‘like lace-work’ is the curly leaf of the Scotch Kale, very beautiful on the capital of the great pillar at the head of the south side the nave – the woman asked me to her house to see her husband’s drawings – surprised to find him quite a self-taught artist – beautiful little pencil sketch (south east view – the best) of the abbey 9/. worth it – had sold almost all of any kind – bought a rough lithograph of this view, and ditto of abbotsford – 
Came back to the Inn at 6 50/60 – would wait till they baked me some [ned] cakes (of flower and cream in the frying pan) – went out again – past the good new church handsome spire, the rest like a common methodist meeting house, as usual in Scotland – the body of the church of darkish-reddish stone ditto the tower up to the roof of the building – the spire part of white stone – curious, unpleasing effect – down to the new suspension bridge built by subscription of the inhabitants – opened 26 October 1826 – about 11 1/2 yards slope up to the pillars – each pillar about 2 yards by 2 feet – height I cannot guess – the bridge over the water (between the pillars) 98 yards long – 1 3/4 yard wide – very neat thing – pillars very neat – battlemented at the top – red sandstone – walked into the picturesque little wood [?] village of Gattonside – 
Returned a different way into the town – and got back to the Inn at 7 3/4 – tea – the ned cakes very good – read Scotland tourist – speak to the landlord – send my luggage by the coach tomorrow to Jedburgh, and walk myself in order to see all by the way – settle accounts wrote out journal of today – all which had taken me till 12 – very fine day – though felt cold this morning till after Hawick – went to my room at 12 -
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lacepaint08-blog · 5 years ago
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Warm Lentil Salad with Spinach & Goat Cheese ♥
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Oh people, what a salad! Better news still, it's made with common pantry ingredients, you may well have all of them in your fridge right this very second. It's just familiar lentils, the meaty ones that have such a great chew, paired with still-crunchy sautéed vegetables and barely cooked spinach and laced with pockets of melting goat cheese. Warm Lentil Salad is way more than the sum of its parts! Year-Round Kitchen Staple. Great for Meal Prep. Low Fat. High Protein. Naturally Gluten Free. Weight Watchers Friendly & Freestyle Friendly. Vegetarian. All this and dee-lish!
Way way wayyyyyyyy back in 2007, I shared an earlier version of this wonderful Warm Lentil Salad. It was A Veggie Venture's second anniversary – and April Fool's Day, hence the "apparent" recipe, Ooey Gooey Caramel Chocolate Marshmallow Triple Cream Ricotta & Marcarpone Cheesecake in a Brioche Puff Pastry Baklava Crust with a Double Layer of Lemon Curd and Topped with Candied Raspberries and Toffee-Tossed Pecans and a Venetian Honey Hazelnut Butter Sauce. But is anyone surprised that my healthy lentil salad took second seat to all that sugar and butter? Ha! No surprise at all.
So here's the recipe again, because a salad this basic, this healthy, this good, deserves first billing. It's another classic-Alanna recipe, one that's easily adaptable based on what's on hand and what's in season and what you like. The essentials are simply the lentils, (preferably "meaty" lentils such as French green lentils aka lentilles du Puy, a standby in my kitchen) and the vinegar-brightened vegetables. Even the goat cheese – as lovely as it is – is optional if you're counting calories or don't have any on hand.
I usually make a double batch. The first night it makes a lovely bed for roast chicken –– or let's be real, shall we? –– a still-warm rotisserie chicken. After the first night, it's a welcome salad of substance for the supper salad bowls that happen so easily thanks to daily attention to meal prep versus cooking dinner.
One thing I wrote in 2007 and bears repeating, now and often, is this:
To all those who read and inspire what's found in these pixels and who encourage and befriend me, I thank you, I thank you truly. Do I mean you? Yes, YOU, I thank YOU. Who would believe that after thirteen years, I can still be completely obsessed by vegetables? In so many ways, it feels like I'm just getting started!
COMPLIMENTS! "...it was DELICIOUS!" ~ RandiBeth "I've made this lentil salad recipe several times and loved it." ~ Cindy
WARM LENTIL SALAD with SPINACH & GOAT CHEESE
Hands-on time: 25 minutes Time to table: 1 hour Makes 3-1/2 cups
I rarely suggest mise en place (pronounced MEES EN PLOSS, that's French for getting everything together before beginning to cook) but after the lentil water is on the stove, it really helps with the vegetables, allowing them to sauté evenly all at once.
3 cups water 2 teaspoons table salt 3/4 cup (150g) meaty lentils such as green lentils, French lentils or black lentils, rinsed well under running water
1 tablespoon olive oil 1 small onion or large shallot, minced small 1 carrot, diced small 1 rib celery, diced small 1/2 large red pepper, diced small 2 tablespoons good vinegar (white balsamic, malt, sherry, etc.) 3 ounces (85g) fresh spinach, tough stems removed, cut into narrow strips 2 ounces (60g) goat cheese, broken into pieces Salt & pepper to taste
COOK THE LENTILS Bring the water to a boil in a medium saucepan. Stir in the lentils, cover and return to a boil, then reduce the heat to maintain a simmer and let cook until done, about 30 minutes. (It always takes longer than expected to cook lentils, just keep tasting to know when they're done.) Drain off any excess water.
SAUTÉ THE VEGETABLES While the lentils cook, chop and cook the vegetables. First, chop the onion, carrot, celery and red pepper before beginning to cook. Then heat the olive oil until shimmery in a non-stick skillet on MEDIUM, stir in all the vegetables at once, stirring to coat with fat. Let cook, stirring occasionally, until crisp-tender. Don't let the vegetables get too soft, you want some crunch. Stir in the vinegar and let cook for a minute or two, until the vinegar cooks off, then turn off the stove and let the vegetables rest off heat until the lentils are ready.
PULL IT ALL TOGETHER Turn the drained lentils and spinach into the skillet with the vegetables, stir them in, letting the spinach "cook" from no more than the heat of the lentils. Sprinkle the goat cheese across the top of the skillet, then gently stir some of it into the lentils, the more you stir, the more it will disappear into the lentils, I like to let little pockets of creamy coat cheese stay intact. Season to taste and serve at once.
TO PREPARE AHEAD OF TIME So easy! I'd definitely serve this for company so heck yeah, make it ahead of time! Cook the lentils and sauté the vegetables (including the vinegar) a day, even two days, beforehand. Then, just before serving, rewarm the lentil/vegetable mixture in a skillet or even in a tableside serving dish, then stir in the spinach and goat cheese. How easy is that?!
TO SERVE I often serve Warm Lentil Salad as a warm salad with either Fast Roast Chicken (or let's be real ... a rotisserie chicken!) or more often for a vegetarian salad supper, topped with carrots roasted with maple syrup, as in Celebration Salad (Maple-Roasted Carrots with Arugula, Dill, Cranberry Vinaigrette, Pomegranate and Glazed Pecans).
ALANNA'S TIPS & KITCHEN NOTES DOUBLE THE RECIPE? I do, lentil salads are wonderful to have on hand for instantaneous salad bowl-building. OR TRIPLE IT? My favorite lentil salad (so many! but still) is this one, Best-Ever Lentil Salad. It starts with triple the amount of lentils and has a simple but unusual way of seasoning the lentils as they cook. To combine the two recipes, cook the lentils as in the Best-Ever Lentil Salad, but sauté the vegetables/vinegar like Warm Lentil Salad, then at the end, stir in the spinach ribbons and goat cheese. What makes Warm Lentil Salad stand out is how the vegetables get just barely pickle-y, plus, of course, the spinach and goat cheese. FROZEN SPINACH Frozen spinach works great, just be sure to thaw it first and then allow extra time for the spinach to actually cook along with the vegetables –– it'll take longer than fresh spinach. Do know, Warm Lentil Salad with frozen spinach isn't half as pretty but such is the price of convenience, yes? The upside is that you can use a lot more spinach, once I used an entire 8-ounce package. FRESH SPINACH Lots of us keep bags of baby spinach on hand for quick salads. Those tender leaves will cook really quickly once they hit the hot lentils and there's some risk they'll just melt into mush; that means while baby spinach works, it's not my preference for this dish or others that are hot. Then there's the sturdy curly spinach leaves you'll find in the produce sections, it will take longer to "cook" from just the hot lentils and may end up tasting a little raw to some tastes. For a few years now, I've been using one-pound bags of fresh spinach that falls somewhere in between the two, tender enough for salads, sturdy enough for cooking. We go through a bag or two a month, usually $4 at St. Louis' local supermarket Schnucks and $3 at Walmart. DO KNOW Don't feel disappointed when the goat cheese melts into the warm lentils because it still tastes great, adds an unexpected richness. The inspiring recipe came from a magazine and the magazine photo showed nice big chunks of goat cheese. &^%$ food stylists, some times! LOW CARB, REALLY? I know we don't really think of lentils as low in carbs but I calculate net carbs as Carbs - Fiber. And Warm Lentil Salad has a lot of fiber, so the Net Carbs are just 8 grams per half cup. Cool, yes? SERVING SIZE That said, I've done the nutrition calculations based on a half-cup serving, this allows apples-to-apples comparisons with my other lentil salad recipes (and many other salads as well). To my mind, a half cup of Warm Lentil Salad is great for a side salad. For a main dish salad, I'd go with a whole cup (topped with something else) and so then, the NetCarbs would be 16 and no, wouldn't qualify as "low carb".
NUTRITION INFORMATION Per Half Cup: 130 Calories; 4g Tot Fat; 2g Sat Fat; 3mg Cholesterol; 53mg Sodium; 16g Carb; 8g Fiber; 2g Sugar; 8g Protein. WEIGHT WATCHERS WW Old Points 2, WW PointsPlus 3, WW SmartPoints 4, WW Freestyle 1.5 CALORIE COUNTERS 100-calorie serving = 1/3 cup (6g protein).
TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Martha Stewart Living, February 2004
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Still Hungry?
NEVER MISS A RECIPE!
For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS
lentils carrots spinach goat cheese
MORE FAVORITE LENTIL SALAD RECIPES
~ Best-Ever Lentil Salad ~ ~ Julia Child's Lentil Salad ~ ~ Lentil Salad with Tomatoes, Dill & Basil ~ ~ Summer Lentils ~ ~ more bean, lentil & other legume recipes ~ from A Veggie Venture
~ Simple Lentil Salad with Seasonal Vegetables ~ ~ Homemade Lentil Soup ~ ~ Two-Way Lentil Skillet ~ ~ more lentil recipes ~ from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS
Roasted Eggplant & Tomato Pizza Quick Tomato Sauce Tomato & Rice Salad ()Zucchini Pumpkin Bread () Swiss Chard Gratin Broccoli Parmesan Casserole Four Seasons of My Favorite Herb Green Beans with Mayo-Soy Sauce () Farmgirl's Swiss Chard Tuna Salad Grilled Cheese BLT Homemade Onion Dip Julia Child's Lentil Salad Whole Roasted Cauliflower with Lemon Vinaigrette () Raw Butternut Squash Salad Slow Cooker Butternut Squash with Ginger & Dried Fruit Easy Steamed Bok Choy Salad Roasted Salmon with Garden Hash & Creamy Avocado Sauce
A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2007 & 2018
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Source: http://kitchen-parade-veggieventure.blogspot.com/2018/09/warm-lentil-salad-with-spinach-goat-cheese.html
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liquoronion0-blog · 6 years ago
Text
Warm Lentil Salad with Spinach & Goat Cheese ♥
Oh people, what a salad! Better news still, it's made with common pantry ingredients, you may well have all of them in your fridge right this very second. It's just familiar lentils, the meaty ones that have such a great chew, paired with still-crunchy sautéed vegetables and barely cooked spinach and laced with pockets of melting goat cheese. Warm Lentil Salad is way more than the sum of its parts! Year-Round Kitchen Staple. Great for Meal Prep. Low Fat. High Protein. Naturally Gluten Free. Weight Watchers Friendly & Freestyle Friendly. Vegetarian. All this and dee-lish!
Way way wayyyyyyyy back in 2007, I shared an earlier version of this wonderful Warm Lentil Salad. It was A Veggie Venture's second anniversary – and April Fool's Day, hence the "apparent" recipe, Ooey Gooey Caramel Chocolate Marshmallow Triple Cream Ricotta & Marcarpone Cheesecake in a Brioche Puff Pastry Baklava Crust with a Double Layer of Lemon Curd and Topped with Candied Raspberries and Toffee-Tossed Pecans and a Venetian Honey Hazelnut Butter Sauce. But is anyone surprised that my healthy lentil salad took second seat to all that sugar and butter? Ha! No surprise at all.
So here's the recipe again, because a salad this basic, this healthy, this good, deserves first billing. It's another classic-Alanna recipe, one that's easily adaptable based on what's on hand and what's in season and what you like. The essentials are simply the lentils, (preferably "meaty" lentils such as French green lentils aka lentilles du Puy, a standby in my kitchen) and the vinegar-brightened vegetables. Even the goat cheese – as lovely as it is – is optional if you're counting calories or don't have any on hand.
I usually make a double batch. The first night it makes a lovely bed for roast chicken –– or let's be real, shall we? –– a still-warm rotisserie chicken. After the first night, it's a welcome salad of substance for the supper salad bowls that happen so easily thanks to daily attention to meal prep versus cooking dinner.
One thing I wrote in 2007 and bears repeating, now and often, is this:
To all those who read and inspire what's found in these pixels and who encourage and befriend me, I thank you, I thank you truly. Do I mean you? Yes, YOU, I thank YOU. Who would believe that after thirteen years, I can still be completely obsessed by vegetables? In so many ways, it feels like I'm just getting started!
COMPLIMENTS! "...it was DELICIOUS!" ~ RandiBeth "I've made this lentil salad recipe several times and loved it." ~ Cindy
WARM LENTIL SALAD with SPINACH & GOAT CHEESE
Hands-on time: 25 minutes Time to table: 1 hour Makes 3-1/2 cups
I rarely suggest mise en place (pronounced MEES EN PLOSS, that's French for getting everything together before beginning to cook) but after the lentil water is on the stove, it really helps with the vegetables, allowing them to sauté evenly all at once.
3 cups water 2 teaspoons table salt 3/4 cup (150g) meaty lentils such as green lentils, French lentils or black lentils, rinsed well under running water
1 tablespoon olive oil 1 small onion or large shallot, minced small 1 carrot, diced small 1 rib celery, diced small 1/2 large red pepper, diced small 2 tablespoons good vinegar (white balsamic, malt, sherry, etc.) 3 ounces (85g) fresh spinach, tough stems removed, cut into narrow strips 2 ounces (60g) goat cheese, broken into pieces Salt & pepper to taste
COOK THE LENTILS Bring the water to a boil in a medium saucepan. Stir in the lentils, cover and return to a boil, then reduce the heat to maintain a simmer and let cook until done, about 30 minutes. (It always takes longer than expected to cook lentils, just keep tasting to know when they're done.) Drain off any excess water.
SAUTÉ THE VEGETABLES While the lentils cook, chop and cook the vegetables. First, chop the onion, carrot, celery and red pepper before beginning to cook. Then heat the olive oil until shimmery in a non-stick skillet on MEDIUM, stir in all the vegetables at once, stirring to coat with fat. Let cook, stirring occasionally, until crisp-tender. Don't let the vegetables get too soft, you want some crunch. Stir in the vinegar and let cook for a minute or two, until the vinegar cooks off, then turn off the stove and let the vegetables rest off heat until the lentils are ready.
PULL IT ALL TOGETHER Turn the drained lentils and spinach into the skillet with the vegetables, stir them in, letting the spinach "cook" from no more than the heat of the lentils. Sprinkle the goat cheese across the top of the skillet, then gently stir some of it into the lentils, the more you stir, the more it will disappear into the lentils, I like to let little pockets of creamy coat cheese stay intact. Season to taste and serve at once.
TO PREPARE AHEAD OF TIME So easy! I'd definitely serve this for company so heck yeah, make it ahead of time! Cook the lentils and sauté the vegetables (including the vinegar) a day, even two days, beforehand. Then, just before serving, rewarm the lentil/vegetable mixture in a skillet or even in a tableside serving dish, then stir in the spinach and goat cheese. How easy is that?!
TO SERVE I often serve Warm Lentil Salad as a warm salad with either Fast Roast Chicken (or let's be real ... a rotisserie chicken!) or more often for a vegetarian salad supper, topped with carrots roasted with maple syrup, as in Celebration Salad (Maple-Roasted Carrots with Arugula, Dill, Cranberry Vinaigrette, Pomegranate and Glazed Pecans).
ALANNA'S TIPS & KITCHEN NOTES DOUBLE THE RECIPE? I do, lentil salads are wonderful to have on hand for instantaneous salad bowl-building. OR TRIPLE IT? My favorite lentil salad (so many! but still) is this one, Best-Ever Lentil Salad. It starts with triple the amount of lentils and has a simple but unusual way of seasoning the lentils as they cook. To combine the two recipes, cook the lentils as in the Best-Ever Lentil Salad, but sauté the vegetables/vinegar like Warm Lentil Salad, then at the end, stir in the spinach ribbons and goat cheese. What makes Warm Lentil Salad stand out is how the vegetables get just barely pickle-y, plus, of course, the spinach and goat cheese. FROZEN SPINACH Frozen spinach works great, just be sure to thaw it first and then allow extra time for the spinach to actually cook along with the vegetables –– it'll take longer than fresh spinach. Do know, Warm Lentil Salad with frozen spinach isn't half as pretty but such is the price of convenience, yes? The upside is that you can use a lot more spinach, once I used an entire 8-ounce package. FRESH SPINACH Lots of us keep bags of baby spinach on hand for quick salads. Those tender leaves will cook really quickly once they hit the hot lentils and there's some risk they'll just melt into mush; that means while baby spinach works, it's not my preference for this dish or others that are hot. Then there's the sturdy curly spinach leaves you'll find in the produce sections, it will take longer to "cook" from just the hot lentils and may end up tasting a little raw to some tastes. For a few years now, I've been using one-pound bags of fresh spinach that falls somewhere in between the two, tender enough for salads, sturdy enough for cooking. We go through a bag or two a month, usually $4 at St. Louis' local supermarket Schnucks and $3 at Walmart. DO KNOW Don't feel disappointed when the goat cheese melts into the warm lentils because it still tastes great, adds an unexpected richness. The inspiring recipe came from a magazine and the magazine photo showed nice big chunks of goat cheese. &^%$ food stylists, some times! LOW CARB, REALLY? I know we don't really think of lentils as low in carbs but I calculate net carbs as Carbs - Fiber. And Warm Lentil Salad has a lot of fiber, so the Net Carbs are just 8 grams per half cup. Cool, yes? SERVING SIZE That said, I've done the nutrition calculations based on a half-cup serving, this allows apples-to-apples comparisons with my other lentil salad recipes (and many other salads as well). To my mind, a half cup of Warm Lentil Salad is great for a side salad. For a main dish salad, I'd go with a whole cup (topped with something else) and so then, the NetCarbs would be 16 and no, wouldn't qualify as "low carb".
NUTRITION INFORMATION Per Half Cup: 130 Calories; 4g Tot Fat; 2g Sat Fat; 3mg Cholesterol; 53mg Sodium; 16g Carb; 8g Fiber; 2g Sugar; 8g Protein. WEIGHT WATCHERS WW Old Points 2, WW PointsPlus 3, WW SmartPoints 4, WW Freestyle 1.5 CALORIE COUNTERS 100-calorie serving = 1/3 cup (6g protein).
TODAY'S VEGETABLE RECIPE INSPIRATION Adapted from Martha Stewart Living, February 2004
Still Hungry?
NEVER MISS A RECIPE!
For "home delivery" of new recipes from A Veggie Venture, sign up here. Once you do, new recipes will be automatically delivered straight to your e-mail In Box.
QUICK! QUICK! MORE RECIPES WITH THESE INGREDIENTS
lentils carrots spinach goat cheese
MORE FAVORITE LENTIL SALAD RECIPES
~ Best-Ever Lentil Salad ~ ~ Julia Child's Lentil Salad ~ ~ Lentil Salad with Tomatoes, Dill & Basil ~ ~ Summer Lentils ~ ~ more bean, lentil & other legume recipes ~ from A Veggie Venture
~ Simple Lentil Salad with Seasonal Vegetables ~ ~ Homemade Lentil Soup ~ ~ Two-Way Lentil Skillet ~ ~ more lentil recipes ~ from Kitchen Parade, my food column
SEASONAL EATING: THIS SAME WEEK ACROSS THE YEARS
Roasted Eggplant & Tomato Pizza Quick Tomato Sauce Tomato & Rice Salad ()Zucchini Pumpkin Bread () Swiss Chard Gratin Broccoli Parmesan Casserole Four Seasons of My Favorite Herb Green Beans with Mayo-Soy Sauce () Farmgirl's Swiss Chard Tuna Salad Grilled Cheese BLT Homemade Onion Dip Julia Child's Lentil Salad Whole Roasted Cauliflower with Lemon Vinaigrette () Raw Butternut Squash Salad Slow Cooker Butternut Squash with Ginger & Dried Fruit Easy Steamed Bok Choy Salad Roasted Salmon with Garden Hash & Creamy Avocado Sauce
A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2007 & 2018
Source: http://kitchen-parade-veggieventure.blogspot.com/2018/09/warm-lentil-salad-with-spinach-goat-cheese.html
0 notes