Friday, June 14, 2013
The Week's Menu
The last couple of weeks have been so full of leftovers that cooking was pretty minimal and haphazard. I did, however, have a few recipes from the last couple weeks to share with you.
I made this recipe a couple times over the last couple weeks, each time for different groups of people we had over. No complaints yet.
Honey Baked Lentils
This is another recipe I relied heavily on during the deployment days. And I promise, it tastes a million times better than it looks. My husband also swears that it tastes better the longer it sits in the fridge - I won't argue with that. I was introduced to this recipe by my hubby, who specifically requested it from his mom so that we could make it. And we do make it on a regular basis, adding breakfast sausage for a little extra flavor. We typically eat it with rice, although it works just as well as a filler for burritos. To make sure this recipe is gluten-free, use Tamari sauce instead of soy.
Beef Stir Fry
Josh's brother has this amazing habit of bringing over fun foods to cook for us on a regular basis. During his last visit, he brought over some prepackaged Korean boneless short ribs marinated in a ginger sauce. Being that we ate it along with the honey baked lentils, there was a lot left over. I ended up cutting up the leftover beef and stir frying it with some frozen veggies and gluten-free teriyaki sauce. There is nothing quite like eating Chinese takeout cooked on your own stove.
Hope you have a great Father's Day weekend!