Just a quick note to let you know that my blog has a new home: My Madison Bistro. For an index of recipes, simply click on this link: Recipes
Here is just a sampling of the recipes on the new site – click on any of the links to take you directly to the blog post and recipe.
Weekends with Julia: Brown-Braised Onions
Vanilla Bean Cupcakes with White Chocolate Buttercream, aka the best cupcake I’ve ever had in my life!
Weekends with Julia: Beef Braised in Red Wine
Categories: Breakfast · Dessert · Holiday · Low-Carb · Main Course · Side Dish · Vegetarian
Tagged: Barefoot Contessa, blackberries, blueberries, braised onions, cake, Cheese, chocolate, comfort food, cupcakes, Julia Child, kiwi, lemon, lime, mushrooms, pasta, pastry cream, peanut butter, pot roast, pudding, raspberries, rice, strawberries, tomatoes, Vegetables
Growing up, I was a fairly picky eater. It wasn’t until I reached my late 20’s that I began to go beyond my comfort zone when it came to food. I told my mom I was making this soup, and I think she was a little shocked. Then again, she’s surprised that I now occasionally eat pork, chickpeas, and a host of other foods. Soup may actually be on that list, as well.
I’m a big fan of Michael Pollan, and having read both In Defense of Food and The Omnivore’s Dilemma, I’ve been making efforts to expand my culinary horizons and venture into the world of plant-based proteins. That brought me to lentils. I have to say, the lentils in my pantry have only served one purpose before today: pie weights. But, lentils are high in protein and fiber, and enough people seem to like them that I thought I’d give them a try.
I came across a highly rated soup recipe that seemed perfect for my experiment. So I embarked on a new culinary adventure. I do admit that I’m not sure what I think of it yet, but I am willing to experiment a little more with lentils.
Categories: Low-Carb · Low-Fat · Soup
Tagged: lentils, tomatoes
